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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Waterless hand gels
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Now, we are going to look at waterless hand gels. Now, in an ideal world, you would always wash your hands correctly using soap and water and you do it according to the correct method that we have showed in other videos. But if you are using hand gels, then this is what we are talking about now. Now, this is a standard pump action pot, but you can have pocket pots as well or a wall mounted hand gel dispenser. So if you are in a business or in hospitals, you will often see those on the wall and quite easily push your hand onto them and it will put the hand gel straight into your hand. There is others which are sensor ed, so you just need to put your hand near them and the gel will drop into your hand and others where you would put your foot down on a pedal and that will dispense the gel to you. Now, when you are using these gels, they are not a replacement to correct hand washing, but they are very, very useful. Now, they would not get away solid dirt on your hands but they will disinfect and clean your hands. Now, this particular one is an alcohol based gel but you will also get others which are non alcohol based gels. But you need to use the correct one for your workplace, so you need to check on your policies and procedures where you are working to make sure you use the right type of hand gel. When you are using this hand gel, it can sometimes dry your hands out, so some of them will have other substances in, aloe vera or other things to help, if you are using them regularly. But again, make sure that you have got no allergies to any other stuff that's put in them. So always carefully look at the ingredients to make sure you are buying the correct one for your use and also the correct one for the people who are going to be using the hand gel itself. Now with hand gels, it's only as good if it has actually got some in it, so always make sure that the gel station is full and it has got enough items in there, enough gel in it. So with these, when you get to very near the bottom, you might see a little bit in the bottom, but the pump will be completely useless. If it is the wall mounted ones, there's usually a window that you can actually see, you can see as the level starts to drop. Now, when you are using a hand gel like this, this particular one, it has got a twist, so you have it in a locked position or in an open position and then literally just push down and that will squirt the gel into your hand. So what you need to do is just first get it over the bulk of your hands. Now, if you are wearing rings or something like that, then you need to make sure you also get the gel underneath your ring or you can remove the ring. But just generally start and rub it over your entire hands, you will use exactly the same technique with this as if you were washing your hands. So the same technique, so you need to make sure that you are running through every part, so you can go over your thumbs, you can make sure that you are going through your fingers properly. So you wanna ensure that every single part of your hands are completely covered and also cover up your wrist just to make sure the gel has got on all of them. Now, you will find to start with, it depends on the actual brand of gel for it to spread very quickly, others may take a little bit longer and some of them tend to be a little bit sticky. If that is the case, just keep on wiping it over your hands. Avoid then wiping your hands on your trousers just to get rid of the gel, because now you are then re infecting any potential bugs that were on your trousers and they are going to get straight onto your hands again. So after a few seconds now, pretty much, that's gone from my hands. Hands are clean, but remember, this is great for keeping yourself clean, but if you are ever going to come in contact with another contaminant or if you are treating one person, or working with one person, moving to a different department, going through a different area, or dealing with another patient, then you need to make sure you gel your hands again. And if you are gelling your hands again, it is often a good idea to make sure you gel your hands in front of the patient, so they can actually see that you have gelled your hands and this always makes it a little bit more comfortable when they are then going to be touching you, they know that you are going to be... Have gelled. Now, if you are using gloves, then gloves will have a similar type of effect. You can gel on the outside of the gloves if you need to and gel your hands before you put the gloves on to make sure everything is nice and clean as well. But the main thing with anything like this is a preventative method and if you can avoid getting in contact with the item in the first place, then you do so. And remember, if there is any actual blood on your hands or anything else, dirt, you need to wash that off, because otherwise, you are going to just put the gel over the outside of it and there is a possibility that the actual blood that is on your hand has not directly come into contact with the gel because it has actually stuck onto your hand or under your fingernail. So, always make sure that your hands are visibly clean before you then use the hand gel.
Effective Use of Hand Sanitisers
Understanding Hand Sanitisers
Hand sanitisers, also known as anti-bacterial gels, are frequently employed alongside hand washing. However, it's vital to comprehend their properties and limitations to use them effectively.
1. Complementary to Hand Washing
Hand sanitisers are a useful addition but should not replace proper hand cleaning. They serve as a supplement to hand washing when washing is impractical or frequent.
2. Limitations of Hand Sanitisers
These sanitisers are most effective on clean hands. They can kill bacteria but are less efficient on dirty or greasy hands. It's essential to note that they do not eliminate norovirus.
3. Alcohol-Based Sanitisers
Commonly alcohol-based, these sanitisers come in various sizes, some even designed for easy portability.
4. Proper Application
To use hand sanitiser effectively:
- Squeeze: Open the container and dispense an appropriate amount into your hand.
- Rub: Thoroughly rub the gel into your hands, ensuring coverage between fingers, under nails, around thumbs, and the backs of your hands.
- Drying: The gel will quickly air dry, leaving your hands clean.
5. Wall-Mounted Containers
Hand sanitiser is also available in wall-mounted dispensers. To use them:
- Press: Push down on the front of the dispenser to release the gel.
- Application: Rub the gel onto your hands as instructed above.
6. Universal Wipes
Another option is universal wipes, which can be used on hands and surfaces:
- Retrieve: Open the packaging and pull out a wipe.
- Hand Cleaning: Wipe your hands following a similar technique to gel application.
- Surface Cleaning: These wipes can also be used to clean surfaces.
- Disposal: Dispose of used wipes following workplace guidelines.
7. Consider Moisturising Sanitisers
If choosing hand sanitisers, opt for those that include moisturisers to reduce the risk of skin damage from frequent use.
Explore our store for a selection of Alcohol Hand Gels to meet your needs.
- FPOS level 3 unit one LO4.3
