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 StartedWhat nutrition does the body require
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Our body requires many things to thrive and be healthy but what our body requires may not be available to eat in certain countries or in poverty. Without the correct nutrients in our food in the correct volume, a healthy body may not be possible. Not only does our body need nutrients and volume of food but also our body requires hydration, as we cannot survive for more than 3 or 4 days without fluids. Ideally, adult women should consume 1.6 litres of water and men 2 litres for optimum health. The food we eat must have enough energy for the daily body activities and this energy can come from carbohydrates, protein and fats, which are called macronutrients. The body can store energy in the fat but excesses of fat can be harmful and it can also store a small number of carbohydrates as glycogen in the muscles and liver to allow short-term energy needs. Nutrition is not only needed for the body to function now but also to regenerate cells as the body is continuously repairing and replacing the bodies tissues. The main substances for growth and repair are proteins and minerals. Proteins are one of the main components for many parts of the body like the heart, lungs, muscles, skin, nail and hair to name a few. We will look at these and more components in other videos to look more at what our bodies require.
Importance of Nutrition for Body Health
The Essential Elements for a Healthy Body
Our body requires specific elements to thrive:
- Proper nutrients in adequate quantities are essential for health.
- Availability of necessary nutrients may vary by country or economic status.
- Insufficient nutrients can hinder optimal bodily function.
Hydration: Vital for Survival
Hydration is crucial for survival and well-being:
- Adult women should ideally consume 1.6 litres of water daily.
- Men should ideally consume 2 litres of water daily.
- Hydration ensures proper bodily function and health.
Macronutrients: Fuel for Daily Activities
Energy requirements are fulfilled by macronutrients:
- Carbohydrates, proteins, and fats are essential macronutrients.
- Excess fat storage can be harmful, while carbohydrates are stored as glycogen for short-term energy.
Nutrition for Cell Regeneration
Nutrition supports ongoing cell regeneration:
- Proteins and minerals play crucial roles in cell repair and growth.
- These substances are vital for maintaining and replacing body tissues.
We will explore these components and more in subsequent videos to understand our body's comprehensive nutritional needs.