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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Chemicals cause less than 1% of food poisoning incidents in the UK. These chemicals can be accidentally added to food by wiping down the preparation surface with cleaning agents and then preparing food on top or by washing chopping board and then leaving the chemical or detergent on the board. Some chemicals can enter the food by the use of drugs in the animal or vegetable production. Washing of vegetables should help them being contaminated and the correct management of drugs in animal production should prevent them from entering the food chain. Where chemicals enter the food, this may also cause serious allergic reactions in some individuals. Other problems could be where a foreign object enters the food, such as a nail, jewellery, hair or a piece of metal that’s come off a machine during production. With foreign objects entering the food, we also have the risk of choking, for example, a lump of metal has contaminated the food, this could cause choking or cutting the inside of the mouth and body. Foreign objects can be prevented from entering the food by good management and checks in food production like x-ray, metal detection systems, filtration and visual inspection. Good housekeeping and personal hygiene practice will also help prevent foreign objects from entering the body along with the correct use of personal protective equipment.
Risks of Chemicals and Foreign Objects in Food Safety
Chemical Contamination
Chemicals cause less than 1% of food poisoning incidents in the UK. They can accidentally contaminate food through:
- Wiping preparation surfaces with cleaning agents before food preparation.
- Leaving chemicals or detergents on chopping boards.
- Drugs used in animal or vegetable production entering the food chain.
Chemical contamination can also trigger serious allergic reactions in susceptible individuals.
Foreign Objects in Food
Foreign objects, such as nails, jewellery, hair, or metal pieces, occasionally enter food during production, posing risks such as choking or injury.
Risks and Prevention Measures
Prevent foreign objects from entering food through:
- Implementing x-ray and metal detection systems in production.
- Using filtration and visual inspection techniques.
- Ensuring good housekeeping practices and personal hygiene.
- Correctly using personal protective equipment.
These measures are crucial for maintaining food safety standards and preventing incidents related to foreign objects.
For more information on food safety practices and prevention, consult the relevant guidelines from food safety authorities.