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 planning nutritional needs, you need to take a person special diet requirements. The first thing you need to do is to establish exactly what the dietary requirements are.This you can do by asking the person or consulting their nutritional records. If you do not understand a particular diet you need to research it more. Never guess and answer, as you may cause the person to become ill or in some cases, it could lead to a series life-threatening condition like an Anaphylactic reaction.Special diets can be health-based or for other reasons. Heath based diets may be to control food intakes or due to allergies or intolerances.Examples of these diets are:Diets for the elderlyDiets for DiabeticsLow-fat dietsGluten-free dietsEgg free dietsWeight loss programsDiets for athletes or sports.Other diets are things include:Diets for religious belief, where they cannot eat some foods or Vegan or vegetarian diets where they do not eat meats or sometimes any animal products including eggs and dairy products.It may also be that someone needs a diet high or low in a particular food group, depending on their health or nutritional needs.
Planning Special Diets: Considerations and Examples
Understanding Special Dietary Requirements
When planning nutritional needs, it's crucial to consider special diet requirements.
Identifying Dietary Requirements
The first step is to accurately establish the dietary requirements by:
- Consulting the individual directly or reviewing their nutritional records.
- Thoroughly researching unfamiliar diets to avoid errors.
Never make assumptions as this could potentially lead to illness or life-threatening conditions such as anaphylactic reactions.
Types of Special Diets
Special diets can be health-based or driven by specific reasons:
- Health-based diets: These may regulate food intake or address allergies or intolerances.
- Examples include:
- Diets for the elderly
- Diets for diabetics
- Low-fat diets
- Gluten-free diets
- Egg-free diets
- Weight loss programs
- Diets for athletes or sports
- Other dietary considerations:
- Diets based on religious beliefs, restricting certain foods
- Vegan or vegetarian diets, excluding meats and sometimes all animal products like eggs and dairy
Some individuals may require diets that are high or low in specific food groups depending on their health or nutritional needs.