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
Need a certification?
Get certified in Food Safety and Hygiene Supervision Level 3 (VTQ) for just £185.00 + VAT.
Get StartedRegulated Qualification reading materials
So if you are doing this course as a regulated qualification, then you will need to get a hold of this book. Now, part of the course cost of doing the full course, as long as you have chosen the regulated options, we will send this book out to you. So the book goes through a lot of content, is there to supplement the video, so you will watch all the videos, you will answer a lot of review questions in the final test and also read the book. The open-response questions you have, you will find the answers of what we have covered in the videos, but also it would be backed up in the book, so it will help you to read the material to answer those questions. Also once you finish your qualification and you are all past having the book and the videos of access gives you a resource that you can then look back on a later date.
Course Materials and Resources
If you're undertaking this course as part of a regulated qualification, it’s essential to get a hold of the accompanying course book. As part of the full course cost, if you've selected the regulated options, we will send this book directly to you.
Course Content and Structure
The course book is designed to supplement the video content. You will watch all the instructional videos, answer a series of review questions, and read through the book. The combination of these resources ensures that you fully understand the material covered.
Open-Response Questions
When you reach the open-response questions at the end of the course, you’ll find the answers both in the videos and in the book. The book provides additional depth to help you answer the questions, reinforcing your learning.
Access After Completion
Once you’ve completed the qualification and passed the tests, the book and video resources remain available to you. This means you can always refer back to the materials as a helpful reference whenever needed in the future.
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