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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What we're gonna do now is have a look at the food area PPE items you may need to wear. Now, depending on where you're actually working within the food sector, would vary on what equipment you need to be wearing. Now, if you are just preparing sandwiches or something like that, you may well have to just wear gloves, may have to wear a hair nets, you may have to wear aprons. Or if you're working in a factory, you may well have to wear complete PPE, including over suits and footwear and hair nets and all sorts of things. So these first ones we're gonna look at here are eye protection. Now again, if you are working in some areas, you won't need to have this, but there's different types of eye protection. Some are goggles type, which obviously clip on like a normal pair of glasses would or these actually seal right around the eye. Now, if you are working in a dusty environment in food production, it may be that these are better because they do keep dust out much better than conventional glasses type, which are great if you're gonna just keep avoid stuff getting into your eyes, but these would actually avoid any dust or smaller particles. It may well also you need to wear a mask, and this is the top hair mask, which is what we call an FFP3 mask. There are also FFP2 masks and different other masks from 2A masks, which are the types we've seen within the Corona virus side, where people wear the blue ones. But this type of mask is for much more dustier environments. And sometimes in food production, you will get a very dusty environment. Now, this one here has got a pad around here, so it seals really well around on your face that... Different designs will vary. There are two straps over the back of the head rather than just one, there's a nose clip, but just to push together so you can actually force it much tidier on your nose. It stops air coming in through here, 'cause the idea of these masks is they want to seal onto your face, so when you breathe in, you're breathing in through the mask, when you breathe out, there is a valve on the end here, to make that easier, so that will just allow it. Because when you're breathing out, you're not gonna be any risk to yourself. So it gives you protection breathing in, when you breathe out, it goes through the valve. Now, if you're in an environment where they don't want any possible infection from you to pass on, then it will be an un valved mask. So therefore it's giving protection when you breathe in and when you breathe out. These masks here are adjustable, you just literally pull these bits on the side, and you make sure it fits your face, and the important thing is it must fit your face properly, 'cause if you get leaks around there and then it's not gonna be working so efficiently. And the last you wanna do is start inhaling very very of really fine dust particles. In some areas of food production you may well have to put on a full respirator, but this will be down to whatever's... Wherever you're actually working. Other things you may have to wear are hairnets, it might just be a standard net or this type, which is a plastic cap, and these have elastic in, so you can actually put this over your head, hold all your hair in. It depends what size you want, they do come in different sizes, but generally, there's a universal size. Another idea is to make sure that there is no hair or other particles that are going to be dropping from your head into the food. May well need to wear gloves. We cover gloves in other videos, so that is something else that is a good use of PPE. And it may be that you have to wear a complete overall, so it may be just... In food food production you use a disposable plastic apron or this is a full body suit which you need to cover up all your clothing to make sure that there is no possible contamination between you and your clothes and where you're working. And the final thing we got here to show you, is just over shoes. Now, these are a more of a complex over shoe, they literally go over, or you can have a smaller ones that literally just cover your shoe, so that anything that is on the bottom of your shoe is not going to be put into the manufacturing room. So those are ones that you literally just put your foot into them and they just cover up the bottom part, whereas this one can completely cover up the whole of your leg. Now, depending on which environment you're working, will depend on what actual PPE. So really important that you talk to your manager to look at the policies and procedures of where you work to make sure that you have the correct PPE and where PPE is provided, you must wear it.
Food Area PPE in the Food Industry
Introduction to PPE in Food Industry
Personal Protective Equipment (PPE) is crucial in various food industry sectors to ensure safety and prevent contamination.
Types of PPE Required
Eye Protection
In environments with potential dust or particles, consider:
- Goggles or sealed glasses for better protection.
Face Masks
Choose masks based on the environment:
- FFP3 Masks: Ideal for dusty environments, seal tightly with nose clip and valve for easy breathing.
- Other Types: FFP2, 2A masks depending on requirements.
- Ensure proper fit by adjusting straps and nose clip.
Additional PPE
- Hairnets: Standard nets or plastic caps to prevent hair contamination.
- Gloves: Essential for hand protection; refer to specific guidelines for usage.
- Overalls: Disposable aprons or full body suits to prevent clothing contamination.
- Overshoes: Cover shoes to prevent floor contaminants entering the workspace.
Choosing and Using PPE
Discuss with your manager to determine specific PPE requirements and adhere to workplace policies for safety and hygiene.
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