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
Need a certification?
Get certified in Food Safety and Hygiene Supervision Level 3 (VTQ) for just £185.00 + VAT.
Proteins
Unlock This Video Now for FREE
This video is normally available to paying customers.
You may unlock this video for FREE. Enter your email address for instant access AND to receive ongoing updates and special discounts related to this topic.
Protein is one of the macronutrients and the main sources of protein in meats come from poultry, fish, meat, offal, cheese, milk eggs and yoghurts. Non-meat products with high protein levels are nuts, and pulses such as beans, peas and lentils. The word protein comes from the Greek word “protos” which means “first”. Your body uses proteins to build new cells, maintain the body's tissues, and to make new proteins to perform basic body functions. Protein is made up of amino acids and amino acids are made of nitrogen, carbon, hydrogen and oxygen. Some also contain Sulphur or phosphorus. Proteins are made of chains of amino acids and these are the building blocks from which proteins are made. The cells in your intestines cannot absorb whole proteins so they break them down into amino acids so they can safely be transported to different parts of the body. The human body contains about 15% of protein for a person weighing about 70kg. About 43% of the proteins are found in muscles, 21% in the skin, 19% in the blood and 5% in the liver. Protein is also found in other areas of the body in smaller amounts. Proteins are the main components in hormones and enzymes such as the digestive enzymes and part of the immune system responsible for fighting infections. We need a daily intake of proteins and in general adult males aged 19-50 years old need about 55 grams a day dropping to 53 grams for the over 50s. For women from 19-50 years old, it is lower at 45 grams a day and for over 50 the daily amount is 46 grams. During pregnancy, this increases by 6 grams to 11 grams later in the pregnancy. The general recommendation is 0.75 grams of protein per kilogram of body weight but this can increase in some cases like someone who is recovering from an injury or very active people where it can be as high as 1.4 gram per kilogram.
Protein: Sources, Functions, and Daily Requirements
Sources of Protein
Protein is a vital macronutrient:
- Main sources include meats (poultry, fish, meat, offal), dairy products (cheese, milk, yoghurts), eggs, and non-meat products like nuts and pulses (beans, peas, lentils).
- The term 'protein' originates from the Greek word “protos” meaning “first”.
Functions of Protein
Essential functions of protein in the body:
- Builds new cells, maintains body tissues, and forms new proteins for basic bodily functions.
- Composed of amino acids containing nitrogen, carbon, hydrogen, oxygen, and sometimes sulphur or phosphorus.
- Broken down into amino acids for absorption by intestinal cells and distribution throughout the body.
Distribution and Importance in the Body
Protein distribution in the human body:
- Approximately 15% of body weight in a 70kg person, with 43% in muscles, 21% in skin, 19% in blood, and 5% in the liver.
- Also present in smaller amounts in other bodily tissues.
- Integral to hormones, enzymes (including digestive enzymes), and immune system components.
Daily Protein Requirements
Daily recommended intake of protein:
- Adult males aged 19-50: 55 grams per day, decreasing to 53 grams for those over 50.
- Adult females aged 19-50: 45 grams per day, increasing slightly to 46 grams for those over 50 and during pregnancy.
- General recommendation of 0.75 grams of protein per kilogram of body weight, varying based on activity level or recovery needs (up to 1.4 grams per kilogram).
