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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Bread, cereals and starchy foods
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The food group including, Bread, Cereals, Rice, Pasta and Other Starchy Foods, form the basis of many meals, by adding in starchy carbohydrates and vegetables, you can ensure a healthy, balanced diet, without too much energy from fat. This group also make up about one-third of the total food intake. It is best to try and include some of this group at every meal, to give a balanced diet.This group of foods are important to give fibre to aid digestion and digestive transit. In the UK, data from an NDNS survey show that UK adults do not consume enough fibre, so increasing foods in this group will help to meet the need for enough fibre.This group is also a good source of iron that's required for red blood cells, Folate for the formation of healthy red blood cells and the nervousness system, calcium to develop and maintain healthy bones and B vitamins like Thiamin which help the body use the energy from the carbohydrates we eat.There are choices within this group, try to eat potatoes with the skins on and check labels to make sure the salt and sugar levels are not too high in prepared foods.Wheat is a major source of starchy carbohydrates in the UK and is made into a variety of products such as bread, biscuits, pasta, noodles, cereals, puddings and pastries.Starchy carbohydrates are the best source of energy in a diet and refined carbohydrates are found in products such as white flour, which by law also has to have calcium, iron, thiamin and niacin added to it. Un-refined carbohydrates are less processed such as wholemeal flour.In order to make sure that 50% of the energy from your meal comes from carbohydrates, it's important to use extra carbohydrates, such as using rice in dishes, instead of a fatty alternative like chips. Adding oats to crumbles and biscuits can be a healthier option than a pre-manufactured base, which often contains high levels of sugar.
Starchy Foods: Importance and Benefits
Introduction to Starchy Foods
The food group comprising Bread, Cereals, Rice, Pasta, and Other Starchy Foods forms the cornerstone of many meals. By incorporating starchy carbohydrates and vegetables, you can achieve a healthy, balanced diet with moderate fat intake.
Role in Diet
- Constitutes approximately one-third of total food intake.
- Recommended to include in every meal for a balanced diet.
Health Benefits
This group of foods provides essential benefits:
- Fibre: Aids digestion and promotes digestive transit.
- Iron: Vital for red blood cell production.
- Folate: Supports healthy red blood cells and the nervous system.
- Calcium: Essential for healthy bones.
- B Vitamins (e.g., Thiamin): Facilitate energy use from carbohydrates.
Choosing Wisely
Considerations when selecting foods from this group:
- Eat potatoes with skins on for added fibre.
- Check labels for salt and sugar content in processed foods.
Common Sources
Wheat is a primary source of starchy carbohydrates in the UK, used in various products:
- Bread, biscuits, pasta, noodles, cereals, puddings, and pastries.
Types of Carbohydrates
Understanding the types of carbohydrates:
- Starchy Carbohydrates: Best energy source in the diet.
- Refined Carbohydrates: Found in products like white flour, enriched with nutrients such as calcium, iron, thiamin, and niacin.
- Unrefined Carbohydrates: Less processed, e.g., wholemeal flour.
Integrating into Your Diet
To ensure 50% of meal energy comes from carbohydrates:
- Use rice instead of fatty alternatives like chips.
- Add oats to crumbles and biscuits for a healthier base compared to sugar-laden pre-manufactured options.
