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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There are various legislations involved with the preparation and sale of food, complying with this legislation is very important although sometimes they are difficult to understand ignorance is no excuse. Most of our legislation comes from the European Union in the form of regulations or directives. An EU regulation has to be implemented by member countries without modification whereas EU directives require member countries to introduce their own legislation to meet the objectives of the directive. We cannot on a course like this cover all the requirements of food hygiene legislation but in this video and others, we will look at the legislation and how it is implemented in food businesses. The two main acts involved are: “The Food Regulations Act 1990” and “The Food Hygiene Regulations Act 2006” The Food Regulations Act 1990 is the most important regulation we have to follow, this covers the production of food all the way through to the sale, preparation and cooking of food. It covers where the food has originated, the labelling and consumption of food, all contact materials and other food pieces of stuff that have come into contact with the food, food hygiene and also looks at whether the food is fit for human consumption and the inspection and control of likely causes of poisoning. The registration and control of food premises and ensure that premises have good training and certify employees for handling foodstuffs. It looks at the dairy industry and milk production and other foodstuffs that have derived from it. It looks at markets, shops and restaurants and the storage of food and looks at any new control methods for the production and processing of food. The fines for non-compliance can be up to £20,000 and 6 months in prison so we need to make sure that the regulations are followed. The Food Hygiene Regulations Act 2006 covers the inspection and maintenance of food establishments, these regulation give environmental officers the power to go in and inspect food premises and issue improvement notices and close down premises in extreme cases. There are other acts that food establishments need to consider, these could be “The Health & Safety at Work act 1974”, “First Aid Regulation 1981”. Some of them are specific to the food industry others are general health and safety. Any workplace must make sure that all members of staff and people visiting the premises are kept safe, especially within the food area that they’re not going to have anything in the food that will cause problems.
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Legislation on Food Preparation and Sale
Overview of Food Legislation
Understanding and complying with food legislation is crucial for food businesses to operate legally and safely.
EU Regulations and Directives
Most legislation originates from the European Union, with regulations requiring direct implementation by member countries and directives necessitating national legislation.
Main Acts
Two primary acts govern food hygiene and safety:
- The Food Regulations Act 1990: Covers all aspects from food production to sale, including origin, labelling, hygiene, safety, and inspection.
- The Food Hygiene Regulations Act 2006: Focuses on inspection, maintenance, and enforcement powers for environmental health officers.
Other Relevant Legislation
Additional acts to consider include:
- The Health & Safety at Work Act 1974
- The First Aid Regulations 1981
These laws ensure overall workplace safety, with specific relevance to food handling and preparation areas.
Importance of Compliance
Non-compliance with food legislation can result in severe penalties, including fines up to £20,000 and imprisonment.
It's essential for food businesses to stay informed and adhere strictly to these regulations to ensure food safety and legal compliance.
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