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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If you are working in a restaurant, bar or any food environment, it is not just your employer who has to comply with food safety regulations, you also need to comply. You will need to make sure your personal hygiene is perfect. Make sure you wash your hands thoroughly, make sure you use proper detergent, and also make sure that your clothes are clean. Make sure that all areas are free from rubbish, make sure rubbish is thrown away in the correct containers and that they are not overfilled. Also, ensure they are emptied regularly. Make sure glasses and cups are all tidied away so there is no risk of anything falling over and causing harm. Make sure any pieces of rubbish that might be able to get into food or drinks are also cleaned away. Make sure all coffee-making equipment, beer dispensers, and drip trays are also cleaned thoroughly. When you are using dishwashers to wash glasses and cups, make sure you follow the manufacturer's recommendations. They usually have a wash cycle of 60 degrees and a rinse cycle of 82 to 88 degrees. This will kill any bacteria. Make sure you use the correct chemicals in accordance with the manufacturer's recommendations. When working in a bar environment, make sure everything is kept tidy. You want to make sure there are no bottles lying around and no glasses that have fallen over. If there is any broken glass, make sure it has been swept up correctly and disposed of so that no one else is going to cut themselves on it, or worse still it finds its way into food. If you are not sure about how to complete any task, ask your manager directly.
Guidelines for Food Safety Compliance in Restaurants and Bars
Personal Hygiene and Compliance
As a worker in a restaurant, bar, or any food environment, it's essential to comply with food safety regulations:
- Personal Hygiene: Ensure perfect personal hygiene by washing hands thoroughly, using proper detergent, and keeping clothes clean.
- Cleanliness: Keep all areas free from rubbish, ensuring it is disposed of in correct containers and emptied regularly.
- Glassware and Equipment: Ensure glasses, cups, and all equipment like coffee-makers and beer dispensers are cleaned thoroughly.
Using Dishwashers
Follow these guidelines when using dishwashers for glasses and cups:
- Follow the manufacturer's recommendations for dishwasher cycles: typically 60°C wash and 82-88°C rinse to kill bacteria.
- Use correct chemicals as recommended by the manufacturer to ensure effective cleaning.
Bar Environment
Maintain cleanliness and safety in a bar environment:
- Keep everything tidy and organized, ensuring no bottles or glasses are left lying around.
- Immediately clean up broken glass to prevent injury or contamination of food and drinks.
If unsure about any task, always seek guidance from your manager to ensure compliance with food safety standards.