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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Poisoning can also occur from natural foods like a rhubarb leaf or toxins from potato tops. This can be prevented by correct cutting and washing of ingredients before they enter the food you are preparing. There are many foods that are natural and can be eaten, but you need to prepare them correctly or they may easily be mistaken for the wrong food. This can happen when collecting mushrooms or fungi. You may think you have the correct type, but in fact, you have something that is dangerous to eat. To avoid this, only buy these types of foods commercially through people you can trust that they are supplying the correct item and not one that's been contaminated. There can be problems with natural foods that are edible, but if eaten by some people, in extreme cases the allergic reaction can be fatal. This could be foods that contain eggs or nuts for example. Make sure you know exactly what is in the food that you produce so you can warn customers when they have an allergy. Placing warnings of possible allergy risks is now required on the latest food labelling laws whether you are selling pre-prepared food or serving in a restaurant. It is important to know what is in the food that you produce and that all food is from a reputable source.
Preventing Food Poisoning from Natural Foods - Safety Tips
Natural Foods and Poisoning Risks
Poisoning can occur from natural foods like rhubarb leaves or toxins in potato tops:
- Prevention: Ensure correct cutting and washing of ingredients before use.
- Identification: Proper preparation prevents mistaken identity with dangerous look-alikes, especially in mushrooms or fungi.
- Buy from Trusted Sources: Purchase these foods commercially from trusted suppliers to avoid contamination.
Allergies and Food Safety
Some natural foods pose allergy risks:
- Common Allergens: Eggs, nuts, and other foods can trigger severe allergic reactions.
- Labeling Requirements: It is mandatory to label food with allergy warnings under current food labelling laws.
- Customer Awareness: Know the ingredients in your food to inform customers with allergies.
Ensure all food is sourced from reputable suppliers for safety and quality.
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