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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Many foods contain ingredients that you might not necessarily associate with them. For example, chips are often coated with wheat flour to make them more crispy and it is not unknown for restaurants to add egg to mashed potatoes. Sauces added to dishes can also be a problem for people with allergies. For example, Worcestershire sauce is often added to improve the flavour of shepherd's pie and this contains malt vinegar from barley and anchovies. Soy sauce is often used to flavour food and contains gluten, while Hoisin sauce contains soya, gluten and sesame. Tree nuts are widely used in many foods and are commonly used in Asian, Chinese, Indian, Vietnamese and Thai cuisine. Gluten-free foods often contain almond meal. Consideration should always be taken with marinated meats. Sauces are often used to flavour meat prior to cooking. Chicken is sometimes marinated in butter, which is a big risk to individuals with an allergy to dairy products.
Hidden Allergens in Foods - Important Information
Hidden Allergens in Common Foods
Many foods contain unexpected allergens that may not be immediately obvious:
- Chips: Often coated with wheat flour to enhance crispiness.
- Mashed Potatoes: Restaurants may add egg, posing a risk for those allergic.
- Sauces: Added to dishes can contain allergens like gluten and seafood.
- Example: Worcestershire sauce contains barley malt vinegar and anchovies.
- Soy sauce: Contains gluten.
- Hoisin sauce: Contains soya, gluten, and sesame.
- Tree Nuts: Widely used in Asian cuisines (Chinese, Indian, Vietnamese, Thai).
- Gluten-Free Foods: Often contain almond meal.
- Marinated Meats: Risky due to potential allergens in sauces.
- Example: Chicken marinated in butter poses risks for those allergic to dairy.
It's crucial to be aware of these hidden allergens to ensure food safety, especially for individuals with allergies.
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