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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When working in the food environment we need to consider using a variety of protective clothing. Protective clothing is not only to protect you from injury but also to prevent cross-contamination with food preparation. Examples include: HairnetsBootsOverallsHatsGloves Or other specialised items if you’re involved in using knifesThese items could prevent you from harm and others if working in the manufacturing line of food or using knives. Some of these protective clothing will be disposable and some may be re-useable. If you’re using reusable clothing we need to make sure that they’re cleaned correctly. Items are usually pale in colour; this is so dirt can be easily observed. If you’re wearing clothing, make sure to avoid pockets; this is to prevent objects being placed in the pockets, which could later fall out into the food. Clothing is usually done up with press-studs, this is to avoid buttons falling off and potentially ending up in the food. Clothing must be free from defects such as cuts in clothing, which could harbour bacteria; we need to make sure clothing is changed regularly in accordance with local guidelines. You need to make sure that any cuts to the skin are covered with the appropriate dressings, these are usually a blue adhesive dressing or plaster. These dressings will sometimes have a metal strip embedded within; this is so that metal detectors in the unlikely event the plaster falls off and enters the production line can pick it up. Depending on your workplace you will have to wear different types of clothing and protective equipment. Make sure you consult with your manager exactly what you need to wear and also make sure your familiar with the exact guidelines and policies laid out by the company to make sure you’re kept clean and safe.
Protective Clothing in the Food Environment
Importance of Protective Clothing
Protective clothing in the food industry serves to prevent injuries and reduce cross-contamination during food preparation.
Examples of Protective Clothing
- Hairnets
- Boots
- Overalls
- Hats
- Gloves
- Specialised items for knife use
Types of Protective Clothing
Protective clothing may be disposable or reusable. It should be cleaned and maintained properly to ensure effectiveness.
- Clothing is often pale in colour for easy detection of dirt.
- Avoid clothing with pockets to prevent objects from falling into food.
- Use press-studs instead of buttons to prevent accidental contamination.
- Clothing must be free from defects such as cuts that could harbour bacteria.
- Cover any cuts or wounds with appropriate dressings, often blue adhesive dressings with metal strips for detection.
Guidelines and Policies
Consult with your manager to understand specific clothing and equipment requirements. Familiarise yourself with company guidelines to maintain cleanliness and safety.
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