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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No matter how much care is taken or how good a manufacturer or supplier of food is, there will be times when something goes wrong and the food sold is not acceptable to the customer. Food safety teams receive many complaints relating to food every year, finding a foreign object in food is one type of complaint, however, not all pose a health risk. For the Food Safety Team to take formal action there would have to be a public health risk, information including where the food was bought and any relevant packaging to provide a chain of evidence and also evidence that the company concerned has not taken all reasonable steps to prevent the problem. Any formal action must also comply with the council’s enforcement policy. Compensations claims are a civil matter that should be taken up by the manufacturer and if necessary the courts. The food safety team, environment health and trading standards department will deal with complaints that pose a public risk they don’t get involved in any compensation claims. The Food Safety Team will deal with:-Food that is not safe to eat or actually makes you ill. Food that is so contaminated that it could not reasonably be eaten (such as a mouldy pie)Food that contains a foreign object, for example, a plaster or fragment of glass in a cakeChemical contamination of food and improper use of additives composition of food not as it should be for example sausages containing less than the minimum percentage of meat. Labelling offences and misleading claims, Some Typical Food Complaints should be reported to the retailer. Complaints relating to tinned food include insects which are harvested along with the fruit and vegetables, whilst steps are taken to remove these insects some will slip through the net. These insects and grubs are killed and sterilised by the canning process and pose no health risk.
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Handling Food Complaints: What You Need to Know
Types of Food Complaints
Food safety teams deal with various types of complaints:
- Food that is unsafe to eat or causes illness.
- Foods so contaminated that they are inedible (e.g., mouldy food).
- Food containing foreign objects like plaster or glass.
- Chemical contamination and improper use of additives.
- Food composition issues (e.g., mislabelled sausages).
- Labelling offences and misleading claims.
Handling Complaints
Steps taken by food safety teams when addressing complaints:
- Formal action requires evidence of public health risk and negligence by the company.
- Complaints that pose no health risk (e.g., insects in canned foods) are not typically pursued.
- Food safety teams do not handle compensation claims; these are civil matters dealt with by manufacturers and courts.
- Enforcement actions are guided by council policies.
Dealing with Specific Complaints
Examples of specific food complaints and their handling:
- Foreign objects in food (e.g., plaster in a cake) warrant investigation if they pose a health risk.
- Tinned food complaints involving insects are addressed; however, canned foods are typically safe due to sterilisation processes.