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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Pests such as rats, mice and insects can all pose a risk to food safety either by transferring disease or they can even enter the food or food source and die. Pests can contaminate food, and larger pests such as mice and rats can also gnaw cables and damage equipment. The 3 main groups of pests are: Rodents such as rats and mice, insects such as cockroaches, beetles, ants and flies and birds such as pigeons or seagulls. Be aware of your working environment and ensure that you have the correct pest control measures in place while ensuring that any chemicals or products used to kill pests does not enter the food. Appropriate fly control systems should be installed, well maintained and kept clean. Look for bodies, damage to food or packaging, scratching, noise and waste. If you identify any problems they must be reported and resolved immediately, pest problems can result in a food business being shut down. The best way to deal with pests is to ensure that they are excluded from your premises, this is possible in most cases by the use of the correct equipment and procedures. Check that gaps are sealed using hard, gnaw resistant materials, cement, mortar, hard filler bush trips and fine gauge wire mesh are the most effective of materials to use to seal gaps. Check all gaps if you can push a pen through a gap then a mouse can enter. The following are common ways that a rodent can enter your premises:-Gaps under external doors, around pipes or cables and spaces such as those created by suspended ceilings. With doors and windows left open, pest screens should be fitted to doors and windows that are left open regularly. Make sure you replace all broken drains and pipes and if a toilet is not in use think about removing it and sealing the pipe. Good housekeeping will also help to reduce the risk. Do not leave food debris on the floor or surfaces or in unsealed bags and make sure that food debris does not build up under and behind equipment. Look out for signs of infestation, even if you employ a pest controller, look out for, rodent droppings on the floor, shelves and other surfaces, greasy smear marks along the bottom of walls, gnawed food packaging and of course rodents themselves. Good hygiene is vital in the control of cockroaches food should be kept in airtight storage jars and any food debris or waste should be cleared up straight away. It is important to reduce access to water, cockroaches can survive longer without food than they can without water, fix any leaks and condensation on pipes. Provide ventilation to moist areas, mop up any spillages and do not leave washing up soaking overnight. It is also important to empty refrigerator overflows trays or containers. Remove clutter which may provide a haven for cockroaches, for example, loose wallpaper, broken tiles, papers and block any crevices cracks or holes, Wash these areas to eliminate any eggs, food materials or waste that has accumulated. Steam clean furniture if you suspect that it could be harbouring cockroaches. Regularly vacuuming out of the way areas can suck up cockroaches, their eggs and the materials they feed on to be safe seal the dust bag in a sealed plastic bag. If you have identified that you have an infestation the following recommended steps should be taken: Close the business until the problem has been effectively cleared from food storage, preparation and service areas. Call your pest control contractor or set up a pest control contract if you do not already have one, you need professional competent people to survey your premises and carry out any treatments that are necessary to remove the infestation. Contact the Environmental Health office to report the problem and gain further advice. They will investigate and deal with any possible problems that may be caused by rodents in adjacent properties. They will not serve a hygiene emergency prohibition notice at your premises if you are not trading and posing an imminent risk to the health of your customers and are dealing with your problem correctly. Dispose of any food that may have been contaminated by the mice, rats or cockroaches. Finally, if pest activity is detected by an Environmental Health Offices at your premises you risk the business being closed by Emergency Prohibition Action. If this occurs you will lose a trade, gain bad publicity and may have to pay in excess of £1000 in costs.
Pest Control and Hygiene in Food Safety
Risks Posed by Pests
Pests such as rats, mice, and insects can jeopardise food safety in several ways:
- They can transfer diseases.
- They may contaminate food directly.
- Larger pests can damage equipment and infrastructure.
Main Groups of Pests
There are three main groups of pests to be aware of:
- Rodents: Including rats and mice.
- Insects: Such as cockroaches, beetles, ants, and flies.
- Birds: Including pigeons or seagulls.
Preventing and Managing Pests
To prevent pests from impacting food safety, follow these guidelines:
- Install and maintain appropriate fly control systems.
- Regularly inspect for signs of pests like bodies, damage to food, or scratching noises.
- Report and resolve any pest problems immediately to avoid business closure.
- Exclude pests by sealing gaps with gnaw-resistant materials like cement or wire mesh.
- Keep doors and windows fitted with pest screens to prevent entry.
- Practice good housekeeping to eliminate food debris and reduce hiding places.
Hygiene Practices for Cockroach Control
For effective control of cockroaches, implement these hygiene practices:
- Store food in airtight containers.
- Immediately clean up food debris and waste.
- Fix leaks and reduce access to water sources.
- Remove clutter and seal crevices to eliminate hiding spots.
- Vacuum regularly and dispose of waste properly.
Dealing with Pest Infestations
If a pest infestation is detected, take immediate action:
- Temporarily close affected areas until the infestation is cleared.
- Contact a professional pest control contractor for assessment and treatment.
- Report the issue to the Environmental Health office for further assistance.
- Dispose of any contaminated food properly.
- Avoid closure by ensuring compliance with hygiene regulations.
Effective pest control and hygiene practices are crucial to maintaining food safety standards and preventing business disruptions.
