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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Get StartedFood hygiene ratings and how they are calculated
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The food hygiene rating reflects the hygiene standards found at the time any given business is inspected by a food safety officer. These officers are specially trained to assess food hygiene standards. A business can be given one of these ratings. Food hygiene rating is '0': which means urgent improvements are necessary Food hygiene rating is '1': which means that major improvement is necessary Food hygiene rating is '2': which means that there are improvements necessary with the business Food hygiene rating is '3': Means that the business is generally satisfactory Food hygiene rating is '4': This is classified as good food premises The top level of food hygiene rating is a '5'. This means that the premises are rated as very good. A food safety officer inspects a business to check that it meets the requirements of food hygiene law and he or she is from the local authority where the business is located. At the inspection, the officer will check three main elements: How hygienically the food is handled, how it is prepared, cooked, re-heated, cooled and stored. The condition of the structure of the buildings, the cleanliness, layout, lighting, ventilation and other facilities, and how the business manages what it does to make sure food is safe so that the officer can be confident that standards will be maintained in the future. Each of these three elements is essential for making sure that food hygiene standards meet the requirements and the food served or sold to you is safe to eat. If the top rating is not given, the officer will explain to the person who owns or manages the business what improvements need to be made and what action they can take to improve their hygiene rating. The rating given shows how well the business is doing overall but also takes account of the element or elements most in need of improvement and also the level of risk to people’s health that these issues pose. This is because some businesses will do well in some areas and less well in others, but each of these elements checked is essential for making sure that food hygiene standards meet requirements and the food served or sold to you is safe to eat. To get the top rating of ‘5’, businesses must do well in all three elements. Those with ratings of ‘0’ are very likely to be performing poorly in all three elements and are likely to have a history of serious problems. There may, for example, be a lack of sufficient cleaning and disinfection, and there may not be a good enough system of management in place to check and record what the business does to make sure the food is safe. Businesses will be given a sticker or certificate showing their rating. They can then choose to display this in a prominent position to show customers how good hygiene standards are. Customers will also be able to clarify these ratings on the Food Standards Agency’s website at food.gov.uk/ratings.
Food Hygiene Ratings Explained
Overview of Food Hygiene Ratings
Food hygiene ratings indicate the hygiene standards of businesses at the time of inspection by food safety officers.
Understanding Food Hygiene Ratings
The ratings range from:
- Rating 0: Urgent improvements required
- Rating 1: Major improvement necessary
- Rating 2: Improvement necessary
- Rating 3: Generally satisfactory
- Rating 4: Good
- Rating 5: Very good (top rating)
Inspection Process
During an inspection, food safety officers assess:
- How food is handled, prepared, cooked, re-heated, cooled, and stored.
- The condition of the building structure, cleanliness, layout, lighting, and ventilation.
- Management practices to ensure food safety and future maintenance of standards.
Importance of Ratings
Each element inspected is crucial to ensure that food hygiene standards meet legal requirements and food sold is safe to consume.
Improvement and Communication
Businesses not achieving the top rating receive guidance on necessary improvements. Ratings reflect overall performance considering areas needing improvement and associated health risks.
Displaying Ratings
Businesses receive a sticker or certificate showing their rating, which they can display prominently to inform customers about their hygiene standards.
Accessing Ratings
Customers can verify ratings on the Food Standards Agency’s website to make informed choices about where to eat or shop.