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
Need a certification?
Get certified in Food Safety and Hygiene Supervision Level 3 (VTQ) for just £185.00 + VAT.
Get StartedPre-packed products are any food that has been put into packaging before being placed for sale. This includes products that are ready for sale and either fully or partly enclosed by packaging, or that cannot be altered without opening or changing the packaging. Pre-packed direct sale products are foods that are prepared on the same premises where they are packed and sold. This would include sandwiches, pies or cakes made and sold on the same premises. Before Natasha's Law came to place in October 2021, the only food that was pre-packaged was required to list all the ingredients and allergens. But now labelling laws are required for both pre-packaged and direct sale, and pre-packed foods to be labelled listing all the ingredients with any of the 14 allergens clearly emphasized on the label. Food that is sold as free from, gluten-free or vegan must be strictly controlled. This includes the ingredients, handling and preparation. A free from claim must guarantee that the food is suitable for anyone with an intolerance or allergy. Products that do not contain allergens, but are possibly cross-contaminated, often contain warnings such as, may contain traces of wheat or made in a factory handling nuts. These should never be labelled as free from and should be avoided by people with allergies or intolerances.
Natasha's Law and Pre-packed Direct Sale (PPDS) Food
Understanding Pre-packed and PPDS Products
Pre-packed products are foods placed into packaging before sale, including fully enclosed items or those that cannot be changed without opening the packaging. Pre-packed direct sale (PPDS) products are prepared and sold on the same premises, such as sandwiches, pies, or cakes.
Impact of Natasha's Law
Before October 2021, only pre-packaged foods required full ingredient and allergen labelling. Natasha's Law now mandates that both pre-packaged and PPDS foods must clearly list all ingredients, with any of the 14 allergens highlighted on the label.
Regulations for Free From Claims
Foods labelled as free from, gluten-free, or vegan must adhere to strict controls in ingredients, handling, and preparation. A free from claim ensures suitability for individuals with allergies or intolerances. Products that may contain allergens due to cross-contamination should not be labelled as free from and should be avoided by sensitive individuals.
Important Note: Labels warning about possible cross-contamination (e.g., "may contain traces of wheat" or "made in a factory handling nuts") do not qualify for free from claims.
Recommended Products For You
