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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The eat well plate is a diagram that refers to a plate made up of 5 sections, each one indicating a particular food group and the correct amount to consume for a healthy diet. The plate model was updated in 2007 and promoted by the food standards agency as the one to be used for food education in Great Britain. The segments of the eat well plate include:-Fruit and vegetables provide essential minerals, vitamins, some dietary fibre and carbohydrates; Bread, rice, potatoes, pasta and other starchy foods provide carbohydrates of a starchy type, some dietary fibre, especially if they're unrefined foods and also provide some minerals, vitamins and protein; Meat, fish, eggs, beans and other non-dairy sources of protein provide protein and minerals, especially iron as well as some vitamins; Milk and dairy foods provide protein, vitamins and minerals and in particular a key source of calcium; And finally, Foods high in fat or sugar provide fat and in particular saturated fats and sugars; We will discuss some of these segments in more detail in other videos.
The Eat Well Plate: A Guide to Healthy Eating
Overview of the Eat Well Plate
The Eat Well Plate is a visual diagram that represents a balanced diet divided into five sections, each highlighting a specific food group and recommended portion sizes for optimal health.
Segments of the Eat Well Plate
- Fruit and Vegetables: Provide essential minerals, vitamins, dietary fibre, and carbohydrates.
- Bread, Rice, Potatoes, Pasta and Other Starchy Foods: Offer starchy carbohydrates, dietary fibre (especially in unrefined forms), minerals, vitamins, and protein.
- Meat, Fish, Eggs, Beans and Other Non-Dairy Sources of Protein: Supply protein, minerals (especially iron), and some vitamins.
- Milk and Dairy Foods: Provide protein, vitamins, minerals, and are a key source of calcium.
- Foods High in Fat or Sugar: Contain fats (particularly saturated fats) and sugars.
The Eat Well Plate model was updated in 2007 and is endorsed by the Food Standards Agency for food education in Great Britain.
We will explore each segment of the Eat Well Plate in detail in subsequent sections.