Food Safety and Hygiene Supervision Level 3 (VTQ)
Course Content
- Introduction to Food Safety Level 3
- Food Safety Laws and Regulations
- HACCP
- Bacteriology and Food Poisoning
- Introduction Food Poisoning and Foodbourne Diseases
- Understanding Foodborne Illnesses
- High risk groups of people for food safety
- Poisons and Food Poisoning
- Food Poisoning - Signs and Symptoms
- Food Poisoning and allergic reactions
- Introduction to Microbiology
- Bacteria and Their Effects
- How we Control Bacteria Growth
- Guidance in Controlling E.coli 0157
- Types of Infections
- Storage and hazards of chemicals near food
- Natural Plant Foods and Allergies
- Listeria and keeping food safe
- Campylobacter
- Sources of Food Poisoning
- Non bacterial Food Poisoning
- Destruction of Bacteria in Food
- Food Contamination
- Introduction to Contamination Hazards in Food Safety
- Cross-contamination direct and indirect
- Example of indirect cross contamination
- Preventing cross-contamination
- Chemicals and Foreign Objects
- Wearing Jewellery in Food Production Areas
- Effective cleaning
- Cleaning Schedules
- Types of cleaning and chemicals
- In-House and Contract Cleaners
- Chopping Board Colours
- Introduction to Food Safety Pest Management
- Pest Control
- Fly control
- Rules on food waste, including waste cooking oil
- Storing Hot Food
- Serving in bars and restaurants
- Restaurant Workers
- Signs of Food Spoilage
- Physical Contamination
- Causative Agents
- Controlling food pests
- Essential Pest Control Measures for Food Supervisors
- Personal Hygiene
- Personal Hygiene in Food Safety
- Cleaning your hands effectively
- Waterless hand gels
- Protective clothing in food production
- First aid kits for food preparation
- Personal responsibilities at work
- Personal illness and exclusion from work
- Personal illness, employee's responsibilities
- Food area PPE
- Using a Nailbrush
- Accidents and First Aid
- Food Premises
- Food Storage and Preservation
- Food area requirements
- Rules on keeping your water supply safe
- Date Marks, Damaged Food and Record Keeping
- Heating, refrigeration and freezing
- Refrigeration and Freezing
- Dietary requirements
- Gluten free foods and Coeliac Disease
- Egg precautions
- Use by and best before dates for effective stock control
- Defrosting
- Stock Control
- Food Safety Monitoring
- Water and Water Supplies
- Waste Handling
- Cleaning, Disinfection and Workplace Controls
- Food Safety Supervision Management
- Enforcement and Visits
- Diet, Nutrition and Hydration introduction
- Macronutrients
- Micronutrients
- Fluids
- Nutrition and Malnutrition
- Food Groups
- Different Diets
- Food Labelling
- Food Allergies
- Food Allergies and Labelling
- Allergen Controls
- Summary
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If you are preparing or serving food, understanding people's individual dietary requirements is very important. If you are serving in a restaurant and someone says to you that they are diabetic, they have a gluten or a lactose intolerance, or they are allergic to certain types of foods like nuts, then this information is very important. You will need to find out actually what is in the food you serve. So if you are talking to customers, find out exactly what they have an allergy to and any special dietary requirements they have, then you can go back into the kitchen and find out more information. If you are preparing foods and are not sure about something, find out. Things like gluten or dairy can be in the strangest products, so have a good look at the ingredients, as it may well be that someone has a gluten intolerance. Something as basic as a bag of frozen chips, which you might think is free from gluten actually contains wheat. Some manufacturers add wheat to chips to make them more crispy. Each person's dietary requirements will be individual to them and all may react differently. For example, if someone is a diabetic, they need to monitor their sugar intake to keep their blood sugar levels within a safe range, so they may need information on the sugar contents of foods. It may be that someone is just counting calories and they want to know the calorie content of the food, so they can choose a low-calorie option. Things like dairy and wheat can cause allergic reactions, from mild to very severe, which can cause a lot of pain and discomfort. So understanding what people's dietary requirements are and taking them seriously is very important. You must ensure that what you serve is of the best possible quality and that both you and the customer know exactly what it contains. Having a folder with all the dishes you serve and exactly what each item contains will help you plan, and the customer chooses, the dishes that they can safely eat. In food preparation areas it can become very hectic and everyone is working very hard. Where you are preparing food for someone with an allergy, you need to ensure there is no cross-contamination, so keep work areas and equipment clean and make provision for a plan for special areas in the kitchen where you can prepare specific foods, this may be something as simple as a dedicated deep fat fryer. If you are unsure then ask - never guess. If you need more information, confirm with the customer and make sure that they are happy with the foods that you're offering them. When someone has a food allergy you must treat it seriously, double check the food you are serving and ensure it is completely free from allergens.
Catering to Dietary Requirements
Importance of Understanding Dietary Requirements
When preparing or serving food, it is crucial to accommodate individuals' dietary needs and preferences.
Handling Allergies, Intolerances, and Special Needs
- Identifying Dietary Needs: In a restaurant, take note of customers' allergies (e.g., nuts), intolerances (e.g., gluten, lactose), or specific dietary requirements (e.g., diabetic diets).
- Ensuring Food Safety: Verify ingredients and preparation methods to avoid allergens and ensure food safety.
- Understanding Individual Requirements: Each person's dietary needs are unique; provide accurate information about ingredients and nutritional content.
- Preventing Cross-Contamination: Maintain clean work areas and consider dedicated equipment or areas for allergen-free food preparation.
Guidelines for Catering Staff
- Information Accessibility: Have detailed information about each dish's ingredients and allergens available for both staff and customers.
- Customer Consultation: Communicate openly with customers to understand their dietary requirements and preferences.
- Quality Assurance: Ensure that all food served meets high-quality standards and is free from allergens as specified.
Conclusion
Handling dietary requirements with care and attention is essential in food service. By being proactive and informed, you can ensure a safe and enjoyable dining experience for all customers.