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
- 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
- The Temperature Danger Zone
- 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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Food and oil waste
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You must remove food waste and other rubbish from rooms where food is present as quickly as possible, to avoid them building up. You must put food waste and other rubbish in containers that can be closed unless you can satisfy your local authority that other types of containers or systems of disposing of waste are appropriate. These containers must be of appropriate construction, kept in sound condition, be easy to clean and where necessary, to disinfect. You must have adequate facilities for storing and disposing of food waste and other rubbish. Stores for waste must be designed and managed in a way that enables them to be kept clean and, where necessary, free of animals and pests. You must get rid of all waste in a hygienic and environmentally friendly way, in accordance with legislation. There are rules about the way certain types of food waste must be collected and disposed of, contact your local authority for details. The waste must not be a direct or indirect source of contamination, like, touching surfaces that food is prepared on, or attracting pests. Waste oil from cooking also must be disposed of correctly. The waste oil must be stored safely where it is not allowed to spill or leak and it must be collected by an authorised collector who will take the oil to an authorised site for recycling or disposal. Waste cooking oil must not be poured down drains or sewers because this inevitably leads to blockages and odour or vermin problems and may also pollute watercourses leading to problems for wildlife. Such action could also result in potential prosecution. You cannot also dispose of oil with other kitchen or food waste as it may cause spillage, pollution and waste contractors may refuse to take it. You cannot also dispose of commercial waste oil at civic amenity sites or oil banks as these are not for commercial oils and may render the contents unsuitable for recycling. Further advice on disposal of oil and food is available from your local authority.
Food Waste and Rubbish Disposal in Food Handling Areas
Immediate Removal of Food Waste: It is critical to remove food waste and other rubbish from areas where food is present promptly to prevent accumulation.
Rubbish Container Requirements
Rubbish, including food waste, must be stored in sealed containers. However, alternative methods can be used if they meet local authority standards. These containers should be robust, easily cleanable, and disinfectable when necessary.
Waste Storage and Disposal Facilities
Facilities for storing and disposing of food waste and rubbish must be adequate. They should be designed to maintain cleanliness and prevent animal and pest infestations.
Hygienic and Eco-friendly Disposal
All waste must be disposed of in a manner that is both hygienic and environmentally responsible, following legal requirements. Local authorities can provide specific guidelines for certain types of food waste disposal.
Preventing Contamination
Waste must not become a source of contamination, either directly or indirectly, such as by contacting food preparation surfaces or attracting pests.
Proper Disposal of Cooking Oil
- Safe Storage: Cooking oil waste should be securely stored to prevent leaks and spills.
- Authorised Collection: It must be collected by authorised personnel for recycling or disposal at approved facilities.
- No Drains or Sewers: Disposing of waste oil in drains or sewers is prohibited as it leads to blockages and environmental hazards, potentially resulting in legal consequences.
- Separate from Other Wastes: Cooking oil should not be mixed with other kitchen wastes to avoid spillage and contamination.
- Commercial Waste Restrictions: Commercial waste oil cannot be disposed of at civic amenity sites or oil banks.
For further advice on oil and food waste disposal, contact your local authority.
