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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When we are working in a kitchen environment, we still have to abide by the First Aid at Work Regulations, but there are slightly different first aid kits that you have in the kitchen. Now, this is a conventional kit within first aid. They are often green in colour. But you would also have blue sets for kitchens, and the main difference would be the dressings would be blue. The reason for this is they stand out a lot more. In conventional first aid, we would be looking at a dressing the blends in well, so people cannot see it, that are often skin type colours, whereas food preparation, we want the plaster to stick out well, so if we put a plaster on and that plaster did fall off, then it could be easily identified in the food. It is not something that is going to blend in with the food, and there is not many foods that are blue in colour. So, when we are looking at plasters, we may well have a plaster box and in here there will be different sorts of shapes and sizes of plaster. What we need to do with it, is take the plaster out. And then you can open it up on the end, peel it apart. Once the plaster is out, then they are blue in colour. Now, some of them also have a foil layer in there. The reason we have metal inside the plaster is just in case a plaster did get into food production within a factory environment, a metal detector could detect that and set off alarms, so, therefore, the line can be stopped and the food removed and any other contaminates could be dealt with at that point. So the plasters themselves are very obvious. There are different types, this one is for a larger cut. We then have another plaster type here, which is what we would put over the end of a finger. So with this one, if you have got a cut on the end of the finger it can go over and then these tails can be used to wrap around the finger to keep the plaster in place. And then others in different shapes that we have for smaller areas or larger areas, depending on what the actual wound is, we will use a different type of plaster. Now, in your first aid kit, there should be plasters within the main kit, but as I have said, also you often have a separate plaster box. The reason for this is obviously risk of blood being transferred between the two. The other thing is, if you have cut yourself, then you need to be really, really careful of where you have cut yourself. So, supposing you are in the kitchen here, we have cut ourselves, there is going to be blood on the surfaces. Potentially blood on the floor, on clothing, on the person who has helped you, or maybe on the actual food that you are preparing. So you need to make sure that you isolate and destroy the food, dispose of it correctly, effectively clean, stopping production at that time, because it is a factory, you may need to completely stop the production line so you can isolate the area that could potentially be infected, and then move the person away as well so you would then get the plasters on later on. Plasters are also used if you have got recent piercings or any other problems you may well have to cover those up, but you need to talk to your employer about their rules and regulations within piercings, within cuts and also whether you are even fit for work if you have got a cut on your hand or your face.
First Aid Kits and Plasters in Kitchen Environments
Overview of First Aid Regulations in Kitchens
First Aid at Work Regulations apply in kitchen environments with specific considerations for first aid kits.
Types of First Aid Kits
Distinctive blue-coloured first aid kits are used in kitchens:
- Dressings: Blue-coloured to stand out against food, ensuring visibility.
- Plaster Box: Contains a variety of shapes and sizes, often with metal foil for detection.
Types of Plasters
Plasters in kitchen first aid kits cater to various wound sizes:
- Large cuts
- Finger-end plasters with wrap-around tails
- Various shapes for different wound types
Using Plasters in Kitchen Environments
Proper usage and handling of plasters in kitchens:
- Isolate areas contaminated with blood immediately.
- Dispose of contaminated food properly and clean affected surfaces.
- Consider stopping production temporarily to manage contamination risks.
Additional Considerations
Discuss workplace rules with your employer regarding:
- Handling cuts and piercings.
- Adherence to health and safety regulations.
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