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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Food allergies are an immune reaction to proteins within the food. The immune system reacts adversely to the protein, creating antibodies called Immunoglobulin E. This is abbreviated to IgE. The next time the food is consumed, the food protein binds with the antibodies and the mast cells release histamine. When the body fails to stop the production of histamine, allergic reaction symptoms are triggered. The symptoms of a mild reaction include, raised temperature, itchy or blotchy skin, skin rashes or hives, abdominal pain, feeling sick or vomiting, heart palpitations and finally, general weakness. With a severe reaction, the signs include, swelling of the neck or the throat, severe asthma, collapse and unconsciousness, anaphylaxis and finally, in extreme cases, this can lead to death. The best treatment is to avoid the allergen in the first place. If someone has come into contact, you will need to remove the allergen from them and the local area. Seek medical advice by calling 999 or 112, if necessary. And if they have it, encourage them to take their medication. We will look at anaphylactic reactions in a separate video.
Understanding Food Allergies: Symptoms, Reactions, and Treatment
What are Food Allergies?
Food allergies trigger an immune response to specific food proteins:
- Immune Reaction: Antibodies like Immunoglobulin E (IgE) react to food proteins, causing allergic symptoms.
- Histamine Release: Mast cells release histamine upon subsequent exposure, leading to allergic symptoms.
Symptoms of Food Allergies
Food allergy symptoms can vary from mild to severe:
- Mild Reaction: Raised temperature, itchy skin, rashes, abdominal pain, nausea, vomiting, heart palpitations, weakness.
- Severe Reaction (Anaphylaxis): Swelling of the neck or throat, severe asthma, collapse, unconsciousness, potential fatality.
Treatment and Management
The primary approach to managing food allergies:
- Avoidance: Prevent exposure to allergens to minimize reactions.
- Immediate Action: Remove allergen, seek emergency medical assistance (call 999 or 112), encourage medication use.
Note: Anaphylactic reactions are covered in a separate video.
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