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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The food allergen regulations 2014
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New allergen labelling regulations were put into force for all businesses that supply food or drinks to consumers. The relevant regulations are the EU Food Information for Consumers regulations and the Food Innovation regulations 2014. These regulations took effect in England, Scotland, Wales and Northern Ireland. So whether you are a food manufacturer, a restaurant, a mobile burger van, a supplier of sandwiches to offices and shops or catering in a kitchen, you are deemed as a food business operator and these regulations apply to you. It is estimated that in the UK, two million people have a food allergy. An allergic reaction can be produced by a very small amount of the allergen and this can result in serious symptoms. Every year in the UK, around ten people die from allergic reactions to food. People who have food allergies need to avoid the food that causes the allergic reaction and consequently, they need to know whether or not the allergen is in the food they eat. For this reason, the regulations require food businesses to provide clear and accurate information on the allergens present in the food they produce and to ensure that all pre-packaged food is clearly labelled for allergens.Some of the groups of substances covered by the regulations include products that could cause allergies or intolerances like cereals containing gluten, crustaceans, eggs, fish, peanuts and other nuts and soya beans. Although there are some exceptions, milk and milk products, including lactose. Again, there are some exceptions, celery, mustard, sesame seed, sulphur dioxide and sulphites, a concentration of more than 10 milligrams per kilo, lupins and finally, products containing any types of molluscs. The regulations apply to foods sold pre-packaged, non-pre-packaged and pre-packaged for direct sale by food businesses. The regulations do not apply to food provided by individuals who are not food businesses but may sometimes include food at charitable events or school cake sales. The regulations include a list of the most common ingredients and processing aids that cause food allergies and intolerance. In accordance with the legislation, if your food product contains or uses an ingredient or processing aid derived from one of the listed substances or products, then it will need to be declared to the customer.The pre-packed food, the regulations require that the food business displays a list of each of the potential allergens they have used either in the preparation or manufacture of the food they are providing. The regulations even give details about the size of the labels and the font that should be used, so the information is clearly displayed. Pre-packed products with old-style allergen labelling that are on the market or have been produced or labelled before the 13th of December 2014 can still be sold, though the stock has to be used up. However, all pre-packaged food and drink products produced or labelled after the 13th of December 2014 must comply with the new labelling requirements. For non-pre-packed food and food pre-packed for direct sale, in certain circumstances, the regulations allow for this information to be provided orally. Failure to comply with the regulations is a criminal offence and can result in a fine and criminal prosecution. Queries about the regulations can be made to your local enforcement agency, such as the local trading standards or environmental health department.
Allergen Labelling Regulations for Food Businesses
Overview of Regulations
New regulations ensure clear allergen information:
- Implemented under EU Food Information for Consumers and Food Innovation regulations 2014.
- Applies to all food businesses in England, Scotland, Wales, and Northern Ireland.
- Includes food manufacturers, restaurants, mobile vendors, sandwich suppliers, and catering services.
Importance of Allergen Information
Significance of allergen labelling for consumer safety:
- An estimated two million people in the UK have food allergies.
- Allergic reactions can be severe, with about ten deaths annually from food-related allergies.
- Consumers need accurate allergen information to avoid allergens triggering reactions.
Covered Allergens and Exceptions
Regulated allergen groups include:
- Cereals containing gluten, crustaceans, eggs, fish, peanuts, other nuts, and soybeans.
- Exceptions apply to milk, celery, mustard, sesame seeds, sulphur dioxide/sulphites, lupins, and molluscs.
Scope of Regulations
Applicability to various types of food:
- Covers pre-packaged, non-pre-packaged, and food pre-packed for direct sale by food businesses.
- Excludes occasional food offerings at events like charitable gatherings or school sales.
Labelling Requirements
Specifications for allergen labelling:
- Clear listing of allergens used in preparation or manufacturing.
- Details on label size and font to ensure visibility and legibility.
- Transition period for old-style labels pre-December 13, 2014, with new labelling required thereafter.
Compliance and Enforcement
Enforcement and consequences of non-compliance:
- Failure to comply is a criminal offence, subject to fines and prosecution.
- Local enforcement agencies, like trading standards or environmental health, handle regulatory queries.
