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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Personal illness, employee's responsibilities
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Anyone working in a food business who is likely to come into contact with food must report to their manager immediately if they have an illness that is likely to be passed on through food or if they have certain medical conditions that could lead to this. They should also report if they are using any creams on their skin as these could pass into the food. They should immediately seek to exclude themselves from food handling duties and areas if they develop such symptoms at work. It is also a legal requirement for every person working in a food handling area to maintain a high degree of personal cleanliness and to wear suitable, clean and, where necessary, protective clothing. The key action is to: Ensure you wash (and dry) your hands thoroughly with soap and warm water before working with or around food, especially after using the toilet. Your hands can also come into contact with bacteria and viruses from other sources, such as from other people, raw foods or even yourself. Therefore, it is also very important to wash your hands afterHandling raw food, such as meatChanging a dressing or touching open woundsAny contact with other people’s faeces or vomit, e.g. changing nappiesTouching animals or pets, Handling waste and touching binsCleaning and after breaks. It also helps to wash your hands regularly throughout the day, especially after cleaning or touching your nose, mouth, face, ears and hair. Avoiding such contact is best. Other ways to reduce the risks of contamination include minimising the amount you touch ready to eat foods and food contact surfaces. Drying hands thoroughly is important because wet hands spread bacteria more easily. Try to avoid using anything that will re-contaminate hands. Also, remember that when washing the most commonly missed parts are the back of the hand and tops of the fingertips around the nails. Nails should be kept short to make hand washing easier. Liquid soap is better at removing dirt from under long nails. Gloves can be used to cover damaged skin or protect hands from the risk of developing skin conditions such as dermatitis, which can be caused by prolonged food handling and wet work such as dishwashing. Many people also believe that gloves are safer than using clean hands – this is not necessarily true. Gloves are not a substitute for good personal hygiene and handwashing as they can become contaminated with bacteria in much the same way as hands can, even when they are new.
Guidelines for Personal Cleanliness and Hygiene in Food Handling Areas
Reporting Illness and Maintaining Cleanliness
Responsibilities for food handlers regarding illness and personal hygiene:
- Report immediately to the manager if you have an illness likely to be passed on through food or are using skin creams that could contaminate food.
- Exclude yourself from food handling duties if symptoms develop at work.
- Maintain high personal cleanliness and wear suitable, clean, and protective clothing.
Handwashing Best Practices
Key actions for effective handwashing to prevent contamination:
- Wash hands thoroughly with soap and warm water before handling food, especially after using the toilet.
- Wash hands after handling raw food, changing dressings, touching open wounds, or contact with faeces, vomit, animals, waste, bins, cleaning, and after breaks.
- Regularly wash hands throughout the day, especially after touching face, nose, mouth, ears, or hair.
- Dry hands thoroughly to prevent bacteria spread, especially focusing on the back of hands and tops of fingertips around nails.
- Keep nails short to facilitate effective handwashing; use liquid soap to clean under long nails.
Use of Gloves
Understanding the role of gloves in hygiene and their limitations:
- Gloves can cover damaged skin and protect against dermatitis from prolonged food handling and wet work.
- Gloves are not a substitute for proper hand hygiene; hands and gloves can both harbour bacteria.
- Change gloves regularly and wash hands before wearing new gloves.
