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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Minerals
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There are two groups of minerals, essential minerals and trace minerals or elements. The essential minerals are Calcium, chlorine, Iron, Magnesium, Phosphorous, Potassium, Sodium and Zinc. The trace minerals are essential for life but are only needed in small quantities. These are Cobalt, Copper, Iodine, Molybdenum and Selenium. Looking firstly at the essential minerals we start with calcium. Calcium is important to bone growth and strength, however, it's only when combined with phosphate to create calcium-phosphate that provides the chief material that gives the hardness and strength to bones. As well as bone development, calcium also plays an integral part in blood clotting and is required for the normal functioning of muscles and nerves. Calcium is most commonly found in dairy products for example milk, and cheese and it's also found in the bones of canned fish and hard water. A lack of calcium can cause teeth to form incorrectly and also bones not to develop, leading to illnesses such as rickets. Phosphorous works alongside calcium and has many of the same benefits, however phosphorous also provides essential energy to the body's cells and is found in all plant and animal food products. Iron acts as a carrier for oxygen and a lack of dietary iron can result in nutritional deficiencies such as anaemia. This deficiency can be seen in infants aged between 6 and 12, teenagers and the elderly. Vegans and vegetarians can lack iron due to the lack of meat, however, this can be supplemented with other iron-rich foods such as nuts and seeds. Haem-iron and non-haem iron are the two form of dietary iron. Haem iron is found in red meats and absorbed well by the body whereas non-haem iron is found in cereals, vegetables and is poorly absorbed magnesium is used for development in the skeletal structure and nerve function, vegetables are a good source of magnesium as it found in chlorophyll, the molecule that provides plants colour. Red meat is also a good source of magnesium. Sodium helps provide fluid balance in the body but is also required for nerve and muscle impulses. It works in conjunction with potassium and chloride. The kidneys control levels of sodium in the body and because it's easily absorbed and found in a variety of foods excess sodium is excreted through urine. Sodium is found in many popular snacks such as crisps and biscuits. Canned foods also have higher sodium content compared to fresh or frozen foods. Excessive sodium can lead to health risks such as high blood pressure. It can also affect people with diabetes who are already susceptible to high blood pressure. Potassium is also involved in fluid balance but can also play a major role in lowering blood pressure. As with sodium, the kidneys control the absorption and excess of potassium. Potassium is Mainly found in vegetables and is abundant in bananas, fruit juices, coffee and potatoes. Zincs' main function is a major component in the immune system, however, it's also used in healing wounds and in the development of sexual maturity in males. The best sources of zinc are found in meat as its easily absorbed. Moving onto the trace mineral we start with copper, which is a component of the many enzyme systems within the body. It's mostly found in shellfish, meats, cereals, and bread and can also be absorbed through the skin, which is why people suffering from rheumatoid arthritis wear copper bracelets. Selenium acts as an antioxidant and has a positive effect on helping against heart disease and cancers. It is mostly found in cereals, nuts and red meats. Fluoride has shown to have a positive effect on teeth strength and is found naturally in tea and seawater fish. In the UK tea provides the main source of fluoride in many people's diets. Iodine is required to make the hormone thyroxine, which is essential in controlling metabolism and produced by the thyroid gland, it is found widely in food but especially in spinach, fresh water and iodised salt. A deficiency in iodine can lead to a lack of thyroxine produced resulting in a slowed metabolism. The last of our trace minerals manganese, chromium, molybdenum, and cobalt are all found widely in foods and used in enzyme production and metabolism.
Essential Minerals and Trace Minerals in Your Diet
Introduction to Minerals
Minerals are essential nutrients categorized into two groups:
- Essential Minerals: Including Calcium, Chlorine, Iron, Magnesium, Phosphorous, Potassium, Sodium, and Zinc.
- Trace Minerals: Such as Cobalt, Copper, Iodine, Molybdenum, and Selenium, required in smaller quantities.
Essential Minerals
Calcium
Calcium is vital for bone growth, strength, blood clotting, and muscle and nerve function. It is commonly found in dairy products, canned fish with bones, and hard water.
Phosphorous
Phosphorous works alongside calcium, providing energy to cells and found in all plant and animal food products.
Iron
Iron acts as an oxygen carrier and deficiency can lead to anaemia. Found in haem (from red meats) and non-haem (from cereals, vegetables) forms.
Magnesium
Magnesium supports skeletal development and nerve function, found in vegetables and red meat.
Sodium
Sodium balances fluids and nerve impulses, found in snacks, canned foods, and excess can lead to health risks.
Potassium
Potassium regulates fluid balance and can lower blood pressure, abundant in vegetables, bananas, and potatoes.
Zinc
Zinc is crucial for immune function and wound healing, primarily found in meat.
Trace Minerals
Copper
Copper is essential for enzyme systems, found in shellfish, meats, cereals, and absorbed through skin.
Selenium
Selenium acts as an antioxidant, beneficial against heart disease and cancers, found in cereals, nuts, and red meats.
Fluoride
Fluoride strengthens teeth, found naturally in tea and seawater fish.
Iodine
Iodine is vital for thyroid hormone production, found in spinach, fresh water fish, and iodised salt.
Other Trace Minerals
Other trace minerals like manganese, chromium, molybdenum, and cobalt are essential for enzyme production and metabolism.
