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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In order to kill bacteria completely, the food needs to be heated to set levels. As a general guide food must be heated to a core temperature of 75 degrees C for at least 2 minutes, this also applies when reheating food in order to make sure all bacteria has been killed. With the temperature of food, there is a danger zone located between 5 degrees C and 63 degrees C. Within this area is where rapid bacterial growth occurs. When freezing food at minus 18 degrees C the bacteria remain dormant, as the food slowly warms to around 0 degrees C there is slow growth of bacteria or none at all. As we get above 5 degrees C we reach the danger zone and this reaches its height at 37 degrees C, once we reach 63 degrees C we leave the danger zone, however, small amounts of growth can occur but most start to die, at 75 degrees C most are killed and above 100°c all bacteria are dead. In order to make sure we maintain food at the correct store food at the correct temperature, we need to make sure all the equipment is well maintained and any records kept correctly. If you notice any problems with equipment this should be reported to your manager immediately. Fridges should be kept clean and doors kept closed at all time, we also need to make sure cookers are kept clean and well maintained and kept in service in line with the manufacturer's recommendations. There are general rules when using refrigerators; high-risk foods should be kept at the top, low-risk food kept lower down such as raw meats. Report any problems with temperatures exceeding 5 degrees C or if you notice any damaged seals. The stock should be rotated with the oldest being used first, make sure food is always covered and do not store opened cans of food instead use plastic bowls and Clingfilm to cover the food, don’t leave the refrigerator door open and do not overload the fridge. Never put hot food into a refrigerator, you must cool down food as quickly as possible but make sure this process is done in less than 90 minutes, over this time can cause an increase in bacterial growth, which can directly impact the food.
Guidelines for Heating and Storing Food Safely
Heating Food to Kill Bacteria
To ensure all bacteria are killed, food should be heated to specific temperatures:
- Heat food to a core temperature of 75°C for at least 2 minutes, including when reheating.
The Danger Zone and Bacterial Growth
Bacterial growth occurs rapidly within the danger zone:
- The danger zone is between 5°C and 63°C.
- Bacteria begin to die above 63°C; most are killed at 75°C, and all are killed above 100°C.
Freezing and Temperature Management
Proper temperature management is crucial to prevent bacterial growth:
- Keep food frozen at -18°C to keep bacteria dormant.
- Refrigerate high-risk foods like raw meats on upper shelves; monitor and report any temperature issues or damaged seals.
- Cool hot food rapidly (within 90 minutes) to avoid bacterial growth when refrigerating.
Maintaining Equipment and Hygiene
Regular maintenance and hygiene practices ensure safe food storage:
- Report equipment problems immediately to maintain proper functioning.
- Keep fridges clean with doors closed; maintain cookers as per manufacturer's instructions.
- Rotate stock to use older items first; cover food and avoid storing open cans.
- Do not overload fridges; avoid putting hot food directly into refrigerators.