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
- Food Safety for High-Risk Groups
- 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
- 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
- Stock Control
- Food Safety Monitoring
- Water and Water Supplies
- Waste Handling
- Cleaning, Disinfection and Workplace Controls
- Food Safety Supervision Management
- Enforcement and Visits
- Achieving a Level 5 Food Safety Rating
- Achieving a Level 5 Food Safety rating
- Level 5 ratings why establishments fail
- Level 5 Food Safety rating preparation
- Implementing a food safety policy
- Hygienic food handling - practices
- Hygienic food handling - temperature
- Hygienic food handling - storage, labelling and records
- Ensuring cleanliness
- Management of food safety practices
- Pest Control Measures
- The importance of a food safety policy
- The role of a supervisor
- The challenges of a supervisor
- Continuous Improvements of food safety practices
- Diet, Nutrition and Hydration introduction
- Macronutrients
- Micronutrients
- Fluids
- Nutrition and Malnutrition
- Food Groups
- Different Diets
- Food Labelling
- Food Allergies
- Benedict’s Law and the Statutory Guidance for Schools
- Food Allergies and Labelling
- Allergen Controls
- Summary
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Fats
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Fats are also known as lipids and there are different types of fats, saturated, monosaturated and polyunsaturated and they provide energy at about 9 calories per gram and is a source of energy in the body. If you consume too much fat, you will cause weight gain. A certain amount of fats are needed in the diet to provide the essential fatty acids and can transport some fat-soluble vitamins like A, D, E and K.You should not consume more than 11% of energy from saturated fats, which are foods like full cream, hard cheese, dripping, coconut oil, lard, butter, and the fat from meat and pastry. High levels of saturated fats can lead to a raised cholesterol level and therefore an increased risk of coronary heart disease.Polyunsaturated fats come from oils like soya, fish oil, sunflower oil and corn oil and these can be beneficial and provide calories. Some kinds of margarine and spreads also provide polyunsaturated fats.Monosaturated fats are good for your heart and found in things like olive oil, rapeseed oil, walnut oil and avocado. They are also found in some kinds of margarine or spreads.Fats are made of fatty acids and are composed of carbon, hydrogen and oxygen and usually consist of one glycerol molecule and three fatty acids linked to it. These fatty acids can be unsaturated or saturated.Omega-3 fatty acids can help to prevent blood clotting so they are useful in preventing heart disease, they also help prevent inflammation so are good for joint diseases and they help in the formation of brain cells. Omega-6 fatty acids can help to reduce LDL cholesterol levels. It is advised that you eat at least one meal a week of oily fish so you eat these valuable Omega 3 fatty acids. Oily fish are things like herring, kippers, mackerel, salmon, trout, anchovies and pilchards. The body can produce omega-3 from rapeseed oil and the oil from soya and walnuts. Cholesterol is a sticky wax-like substance, which is required for life, but excess amounts can be harmful and levels of cholesterol can be an indicator of coronary heart disease. There are two types of cholesterol LDL and HDL. LDL or low-density lipoprotein cholesterol are known as bad cholesterol and HDL or high-density lipoprotein are known as good cholesterol. Fat can be classified as visible and invisible. Visible fats are things like butter, lard, oil, fat on meats, suet, cream and margarine. Invisible fats are those that are hidden in food like nuts, seeds, cakes, ice cream sauces to name a few. You can reduce the amount of fat in the food we eat by cooking food using a low-fat method like steaming, casseroling, baking, grilling, poaching or braising. Cooking in fats like deep frying or pan frying add more fats to the foods that you produce.
Fats: Types, Sources, and Health Implications
Types of Fats
Fats, also known as lipids, are categorised into:
- Saturated fats: Found in foods like full cream, hard cheese, coconut oil, and butter. They provide energy at 9 calories per gram but should not exceed 11% of daily energy intake due to their association with raised cholesterol levels and increased risk of coronary heart disease.
- Polyunsaturated fats: Derived from oils such as soya, fish oil, sunflower oil, and corn oil. These fats can be beneficial and provide essential fatty acids.
- Monounsaturated fats: Found in olive oil, rapeseed oil, walnut oil, and avocado. They are heart-friendly and also present in some margarine or spreads.
Composition and Benefits
Fats are composed of fatty acids, consisting of carbon, hydrogen, and oxygen:
- Omega-3 fatty acids: Found in oily fish (e.g., salmon, trout, mackerel) and sources like rapeseed oil and walnuts. They help prevent heart disease, reduce inflammation, and aid in brain cell formation.
- Omega-6 fatty acids: Can help lower LDL cholesterol levels, contributing to heart health.
- Cholesterol: A necessary substance but excess can indicate coronary heart disease risk. LDL (low-density lipoprotein) is considered 'bad' cholesterol, while HDL (high-density lipoprotein) is 'good' cholesterol.
Visible and Invisible Fats
Fats can be categorised as:
- Visible fats: Include butter, lard, fat on meats, cream, and margarine.
- Invisible fats: Found hidden in foods like nuts, seeds, cakes, and sauces.
Health Tips
Ways to reduce fat intake:
- Cooking methods such as steaming, baking, grilling, and poaching reduce fat content compared to frying.
- Limit consumption of foods high in saturated fats and opt for healthier fats like monounsaturated and polyunsaturated varieties.
