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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Food poisoning can come in different forms and will affect some people differently from others. For example, a toxin can affect everyone, whereas something else may be fine to eat but some people may be allergic to it. Generally, food poisoning will cause stomach upset, diarrhoea, stomach cramps, nausea, vomiting, and fever. Depending on the level and type of poisoning, it will affect different people at different levels. Fish and shellfish can be a major problem in food contamination, usually due to improper storage or transport. Fish and shellfish can accumulate toxins which can be passed on to the consumer once they eat them. Allergic reactions generally come from things like peanuts and food additives, but they can be caused by almost any substance. If ingested, people can have an anaphylactic reaction within minutes. They will have red, blotchy skin and swelling of the respiratory tract. If severe, this causes respiratory arrest, where the person will stop breathing and could die. Someone who suffers from allergies will often carry an auto-injector. This is a single dose adrenaline syringe, and it's usually administered by the person straight into the muscle part of the leg. There are three main types of auto-injector: The Jext, Emerade and EpiPen. If you work in a restaurant, you will more than likely come across people who suffer from anaphylaxis. You need to make sure there is no cross-contamination which could cause potential illness. For example, if someone says they have an allergy to peanuts, you need to make sure that any food you serve them has not come into contact with anything peanut-related. This includes sauces, knives, cooking utensils, or any other food products. Other reactions can be from gluten and lactose intolerance, so it's important to know what's in your food. Products such as frozen chips or sauces may have wheat on them or in them which could be ingested and cause a reaction. The ways in which food can become contaminated has increased over the years. This is because food is now transported over longer distances, people require different foods and fruits all year round which previously may have only been available during certain seasons, plus there is an increased requirement for pre-prepared foods. It used to be that people would prepare most of the food at home. Now they're prepared in factory settings, restaurants, and takeaway outlets. Allergies to egg products can be very fast and violent. If someone says they have an allergy do not ignore it and hope for the best, if you are unsure ask a manager or the chef. Food contamination can occur in the manufacturing or transportation process, for example, food that has not been kept at the correct temperature or has been contaminated by other sources such as the boxes being left outside. These are all potential ways for the food to become contaminated. Refrigeration is a critical element of food storage. Food must be stored at the correct temperature to stop the growth of bacteria. In other areas of the kitchen, such as preparation areas, special rules apply to cutting, mixing, and chopping surfaces. People demand a high quality of food, and if food is served below standards, they are far more likely to complain and this has caused an increase in complaints to the relevant authorities. If you're involved in the food industry, you have a legal responsibility to make sure the food you produce meets the relevant health and hygiene standards.
Understanding Food Poisoning and Allergies
Types and Symptoms
Variety of Forms: Food poisoning and allergies affect individuals differently.
Symptoms: Common symptoms include stomach upset, diarrhoea, cramps, nausea, vomiting, and fever.
Contaminants
Fish and Shellfish: Improper storage or transport can lead to toxin accumulation, causing contamination.
Allergic Reactions: Peanuts, additives, and various substances can trigger severe allergic reactions, including anaphylaxis.
Auto-Injectors for Allergies
Emergency Treatment: Individuals prone to severe allergic reactions often carry auto-injectors, such as Jext, Emerade, or EpiPen.
Preventing Cross-Contamination
Restaurant Precautions: Avoid cross-contact with allergens by ensuring food preparation areas and utensils are thoroughly cleaned.
Other Intolerances
Gluten and Lactose: Awareness of ingredients is crucial to prevent reactions in individuals with intolerances.
Causes of Contamination
Transport and Handling: Incorrect temperature control during transportation can lead to contamination, as well as exposure to external sources.
Refrigeration: Proper refrigeration is essential to inhibit bacterial growth.
Legal Responsibilities
Compliance: Those in the food industry must adhere to health and hygiene standards to ensure consumer safety.
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