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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Carbohydrates
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Carbohydrates are one of the macro-nutrients and come in two main types, starchy carbohydrates like bread, rice, potatoes, pasta and breakfast cereals and sugary carbohydrates like sweets, honey, jam, sugar and soft drinks and desserts. Starchy and sugary carbohydrates contain the same amount of energy, about 3.75 calories per gram which is less than half that of fat. It is best to have most of the energy in the diet form starchy carbohydrates when carbohydrates are eaten, the body converts most of it into glucose which is sugar so that the body can use it to fuel the cells like in the brain and muscles. The government advice on healthy eating advises that a third of your diet should be made of starchy foods such as bread, potatoes, pasta and rice. Another third of your food should be from fruit and vegetables. The general advice is to eat more fibre and starchy food and fewer sweets, chocolate, biscuits and cakes. The aim is to eat at least five portions of fruit and vegetable a day. Wholegrain starchy foods are best like eating potatoes with the skins on. You can increase the number of carbohydrates in your diet by increasing the soluble fibre found in foods like oats, lentils, beans and peas as well as any fruit and vegetables. High fibre starchy Carbohydrates are important as they release sugar into the blood more slowly than sugary food and drinks.
Carbohydrates: Types, Sources, and Dietary Recommendations
Types of Carbohydrates
Carbohydrates are essential macronutrients and are categorised into:
- Starchy carbohydrates: Include bread, rice, potatoes, pasta, and breakfast cereals.
- Sugary carbohydrates: Include sweets, honey, jam, sugar, soft drinks, and desserts.
Energy Content
Both starchy and sugary carbohydrates provide about 3.75 calories per gram, less than half that of fat.
Role in the Body
When carbohydrates are consumed, most are converted into glucose to fuel cells, including those in the brain and muscles.
Dietary Recommendations
Government guidelines recommend:
- A third of the diet should consist of starchy foods such as bread, potatoes, pasta, and rice.
- Another third should come from fruit and vegetables.
General dietary advice includes:
- Increase consumption of fibre-rich foods and starchy carbohydrates.
- Limit intake of sweets, chocolate, biscuits, and cakes.
- Aim to eat at least five portions of fruit and vegetables daily.
- Choose wholegrain starchy foods like potatoes with the skins on for added fibre.
Increasing Carbohydrate Intake
To boost carbohydrate intake, focus on increasing soluble fibre found in:
- Oats, lentils, beans, and peas.
- Fruits and vegetables.
High fibre starchy carbohydrates help regulate blood sugar levels more effectively than sugary foods and drinks.
