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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Get StartedRestaurants and take-a-way food
Non-prepacked foods require allergen information for every item that contains any of the 14 allergens. By non-prepacked foods, we mean items that are sold in restaurants, deli counters, butchers, bakers and takeaway food. Restaurants selling food should provide either full allergen information on the menu or an information pack will have written notices in prominent positions explaining how customers can obtain the information. Where allergen-free or vegan food is offered in a restaurant, they must ensure that they have the correct procedures in place to avoid cross-contamination. Delivered foods and takeaway foods provide allergen information in two stages in the order process, before the food purchase is completed, and when the food is delivered. This can be done using allergen stickers or enclosing a copy of the menu or by phone. Takeaway meals should be clearly labelled so they are not mixed up with other meals that have been ordered. When offering or providing a buffet, salad bar, carvery or any other self-service foods, allergen information on each individual food item should be provided. You cannot provide one sign for the entire buffet. This can be done by displaying a sign to direct the customer to an appropriate member of staff for information, or by providing an allergen label for each dish. When customers help themselves to various dishes, there is an added risk that serving spoons, forks, or tongs, may be used in dishes containing allergens and then used again in allergen-free dishes causing cross-contamination. Information about allergens must be clear and easily accessible by the customer.
Allergen Information for Non-Prepacked Foods
Overview of Non-Prepacked Foods
Non-prepacked foods sold in restaurants, deli counters, butchers, bakeries, and takeaway outlets require allergen information for any item containing one of the 14 allergens.
Allergen Information in Restaurants
Restaurants must provide allergen information either on the menu or through written notices in prominent places. Special care must be taken to prevent cross-contamination for allergen-free or vegan food offerings.
Allergen Information for Delivered and Takeaway Foods
For delivered and takeaway foods, allergen information should be provided at two stages: before the purchase is completed and upon delivery. This can be done using allergen stickers, enclosing a menu copy, or verbally over the phone. Takeaway meals should be clearly labelled to avoid mixing with other orders.
Allergen Information in Self-Service Food Areas
Buffets, salad bars, carveries, and self-service food areas must provide allergen information for each individual food item. A generic sign directing customers to staff or allergen labels for each dish is required. Cross-contamination risks should be managed with separate serving utensils for allergen-free dishes.
Note: Clear and easily accessible allergen information is essential to ensure customer safety and compliance with food regulations.