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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As mentioned previously this is a key source of calcium and protein in a person's diet, however many of the products in this section can be high in fat content so it's advised to do the following. Use skimmed or semi-skimmed milk and drink up to one pint a day, try to avoid hard cream cheeses and instead use cottage cheese, a sprinkle of Parmesan cheese can flavour a meal without adding excessive amounts of fat to the dish. Finally, it's worth mentioning that some people are Lactose intolerant or have a serious allergy to dairy products. It is necessary to label foods containing dairy so consumers are aware that food contains something they are allergic to. The reaction can be quick and very painful so you need to be careful if planning a diet for someone with Lactose intolerance.
Dairy Products: Benefits and Considerations
Importance of Dairy in the Diet
As mentioned previously, dairy products are a crucial source of calcium and protein in a person's diet.
Guidelines for Healthy Consumption
To manage fat intake, consider the following tips:
- Use skimmed or semi-skimmed milk and limit consumption to one pint per day.
- Opt for cottage cheese over hard cream cheeses.
- Use Parmesan cheese sparingly for flavour without excessive fat.
Considerations for Lactose Intolerance and Allergies
It's important to note that some individuals are lactose intolerant or allergic to dairy products. Proper labelling of dairy-containing foods is necessary to inform consumers:
- Ensure foods containing dairy are clearly labelled.
- Immediate reactions in sensitive individuals can be severe, necessitating careful dietary planning.
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