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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Catering first aid kits
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We are now going to look at the first aid kit which must be found in the kitchen, they come in three sizes, small, medium, and large. They must be in a dust damp proof container, be well looked after and visible for persons to use. Well, though they are of three different sizes, the contents will be the same in the first aid kits, but the quantities will change. Inside the first aid kit, there will be an instruction manual and a quantity of the items inside, this can then be used to check your weekly inspection of your first aid kit to make sure that any materials that have been used are correlated in the accident at work first aid book that you will fill in if you have had an accident in the kitchen. The kits are blue, but can also be green. The contents inside the first aid kits were vary depending on the size. But what we are looking for when we open the box up is that the contents inside are clean, there is no blood that has been spilled inside, that the content is complete, and if anything has been removed, has been recorded. We are also looking that the bandages and the medical supplies inside there are sterile and also within dates. You can check to see on the side for the lot number and the expiry date, and you can check to see if the packaging has been damaged by giving it a slight squeeze, see if there is some air resistance inside there. To denote this is a catering first aid kit, the supplies may be blue inside. And finally, a written documented inspection needs to be carried out, this needs to indicate who has carried out the inspection, the dates of the inspection, and if any replacement equipment has been provided, this may be due to use or out of stock materials.
Kitchen First Aid Kit Inspection
It’s essential to ensure that your kitchen is equipped with a first aid kit that is easily accessible, properly maintained, and in a visible location. First aid kits come in three sizes: small, medium, and large. Regardless of the size, the contents remain the same, but the quantities will vary. These kits should be stored in a damp-proof, dust-proof container and checked regularly to ensure their readiness.
Contents of the First Aid Kit
Inside the first aid kit, you will find an instruction manual and a list of contents. The weekly inspection of the kit should be done against this list to ensure that any used materials are replaced. You should also record any incidents in the accident at work first aid book if an accident occurs in the kitchen.
First Aid Kit Inspection Checklist
- Ensure the contents are clean and there is no spilled blood inside the kit.
- Check that the kit is complete. If any items have been used, ensure they are recorded in the first aid book.
- Verify that bandages and medical supplies are sterile and within their expiry dates.
- Check the packaging for signs of damage by gently squeezing to check for air resistance.
- Ensure that the supplies inside are blue, as this denotes a catering first aid kit.
Documenting Your Inspection
Every inspection must be documented. The written record should include the name of the person who carried out the inspection, the date of the inspection, and details of any replacement equipment provided, whether due to usage or stock shortages.
Maintaining a properly stocked and well-inspected first aid kit ensures that you are always prepared for emergencies in the kitchen.
