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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Vitamins
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Micronutrients are vitamins and minerals and these are very important in the diet and they are in small quantities. Some are only needed as trace elements in our diet. Having vitamins in our diet is essential to life, the word vitamin is derived from the word vital. We do not need large volumes of them like fats, sugars and proteins but without them, our bodies cannot function correctly. There are two main groups, water-soluble and fat-soluble vitamins. With the water-soluble vitamins they cannot be stored in the body and a good example of this is vitamin C and the B group, which need to be consumed regularly in our diet. The B group of vitamins are lots of different vitamins which are then numbered like B1, B2, B3, B6 and B12. They also have names like Thiamin which is B1, Riboflavin which is B2, Niacin which is B3, Pyridoxine which is B6 and Cobalamin which is B12. We have put a full list of vitamins in the student resources section of this course and in what foods vitamins can be found. Folic Acid or otherwise known as Folate is one of the B groups of vitamins and it is important in the formation of blood cells and also important in pregnancy to prevent disorders like spina bifida. Folate is mainly found in leafy vegetables, green beans and peas. Potatoes and some fruit like oranges also contain Folate. Ascorbic Acid or Vitamin C is found in all types of fruit and vegetables and it is important for healing and the integrity of connective tissues. Ascorbic Acid also helps in the fighting of infections by increasing the body's immune system. Ascorbic Acid is rich in citrus fruits but vegetables especially green vegetables, peppers and tomatoes. To ensure the maximum available Ascorbic Acid is retained in the food and during the preparation process, they should be used fresh and not peeled or finely chopped. Cooking should be with a minimum amount of water and kept hot for the shortest time to preserve the vitamin C. Freezing does not greatly affect the vitamin C. If someone has a serious deficiency of vitamin C they can get scurvy, which was common on sailboats in history but today the elderly can have a pre-scurvy state with bruising on the arms and legs. The fat-soluble vitamins are like vitamins A, D, E and K. Vitamin A is required for vision as its involvement in making the pigment in the retina of the eye. It is also needed for maintaining healthy skin, mucous membranes and normal growth in children. It is found in liver, oily fish, dairy products, carrots and green leafy vegetables and peaches, nectarines and dried apricots. Too much vitamin A is harmful and excess can be stored in the liver as it is fat-soluble. Deficiencies in vitamin A are common in developing countries and cause growth retardation and vision problems. Vitamin D is also a fat-soluble vitamin and it is required to enable calcium absorption in the small intestine. Vitamin D intake is related to bone health in the early years. Vitamin D can be gained by the act of sunlight on the skin but it is also found in meat, oily fish, butter eggs, full cream milk and lean red meat. It is also added to spreads and kinds of margarine. Low levels of vitamin D can cause rickets in children and in older people vitamin D supplements are recommended to promote bone strength and prevent falls. Vitamin E is widely found in foods and acts as an antioxidant to protect the body from disease. Recent research also shows that it may protect against heart disease and cancer. Key foods that are found include vegetable oils, eggs, green vegetables, nuts whole-grain cereals and avocados. Vitamin K is found in whole grain cereals and leafy green vegetables and it can be formed in the body by the bacterial synthesis in the intestinal tract. It is needed to ensure the correct clotting of blood. As it can be produced, deficiencies are rare although there are some cases where newborn babies have a deficiency. Vitamins are best included in our diet where possible with a well-balanced meal but they can also be taken as supplements as individual vitamins or multi-vitamins.
Micronutrients: Essential Vitamins and Minerals in Your Diet
Introduction to Micronutrients
Micronutrients refer to vitamins and minerals that are vital for proper bodily functions, required in small quantities.
Types of Vitamins
There are two main groups of vitamins:
- Water-soluble vitamins: These cannot be stored in the body and include Vitamin C and B group vitamins.
- Fat-soluble vitamins: These are stored in the body and include Vitamins A, D, E, and K.
B Group Vitamins
The B group vitamins, such as B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B6 (Pyridoxine), and B12 (Cobalamin), play essential roles in various bodily functions.
Key Water-Soluble Vitamins
Folic Acid (Folate): Essential for blood cell formation and crucial in pregnancy. Found in leafy vegetables, green beans, peas, potatoes, and oranges.
Ascorbic Acid (Vitamin C): Important for healing, connective tissue integrity, and immune function. Found in citrus fruits, green vegetables, peppers, and tomatoes.
Fat-Soluble Vitamins
Vitamin A: Essential for vision, skin health, and growth. Found in liver, oily fish, dairy products, carrots, green leafy vegetables, peaches, nectarines, and dried apricots.
Vitamin D: Required for calcium absorption and bone health. Synthesized through sunlight exposure and found in meat, oily fish, eggs, milk, and fortified spreads.
Vitamin E: Acts as an antioxidant, protecting against diseases like heart disease and cancer. Found in vegetable oils, eggs, green vegetables, nuts, whole grain cereals, and avocados.
Vitamin K: Necessary for blood clotting and found in whole grain cereals, leafy green vegetables, and synthesized in the intestinal tract by bacteria.
Importance and Sources
Vitamins are crucial for overall health and are best obtained through a balanced diet. Supplements can be considered for specific needs.
