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
- Food area requirements
- Rules on keeping your water supply safe
- Date Marks, Damaged Food and Record Keeping
- Heating, refrigeration and freezing
- Refrigeration and Freezing
- Dietary requirements
- Gluten free foods and Coeliac Disease
- Egg precautions
- Use by and best before dates for effective stock control
- Defrosting
- Stock Control
- Food Safety Monitoring
- Water and Water Supplies
- Waste Handling
- Cleaning, Disinfection and Workplace Controls
- Food Safety Supervision Management
- Enforcement and Visits
- Diet, Nutrition and Hydration introduction
- Macronutrients
- Micronutrients
- Fluids
- Nutrition and Malnutrition
- Food Groups
- Different Diets
- Food Labelling
- Food Allergies
- Food Allergies and Labelling
- Allergen Controls
- Summary
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Diets for people with dementia
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Dementia is affecting more and more people and it’s predicted that this will rise dramatically over the coming years. The condition can cause problems with nutrition planning and also when serving meals for people with Dementia as they have trouble using cutlery, and they can have coordination problems, which makes mealtimes challenging. Weight loss is common for a number of different reasons, as someone with dementia may not recognise that they are hungry or lack appetite, and if they are living at home they may have difficulty cooking, chewing or swallowing their food. They may simply be too tired to finish their meal. People living with dementia are also easily distracted, they lose their appetite quickly or lose interest in food and they can forget they have already eaten. If they stop eating you shouldn’t assume they have finished and remove their plate, just be patient and give them some more time. These problems can cause them to not eat as much and therefore have a lower calorie, protein, vitamin and mineral intake and their hydration can also be reduced. It is important to have foods that are easily eaten, so you can, for example, peel a banana first, rather than them trying to peel it. If they have trouble using a knife and fork, consider providing adapted cutlery or cut the meal into small portions and let them eat with a spoon, you could also think about providing buffet type foods that can easily be eaten by hand and be prepared to provide help with eating when necessary. When planning meals ensure that they have enough quantity with the right nutritional values to ensure that those eating them do not lose weight or become undernourished. Make meals look and smell appealing and give them smaller portions of food you know they like. Always ensure that enough fluids are taken as well to improve health and nutrition and have a drink ready in a cup or glass that is easy to use. Make sure that the atmosphere at mealtime is relaxed and give encouragement, if they want to eat their pudding but don’t want their main course, let them. If they eat slowly think about serving their hot meals in two separate smaller portions to avoid the food getting cold. You can get more advice on diet and nutrition for those with Dementia from many different charities or health professionals. You may plan the nutritionally perfect meal, but if the person with Dementia cannot physically eat it, then your planning will ultimately go to waste.
Meal Planning for Dementia Patients
Challenges with Dementia
Dementia affects an increasing number of individuals, presenting challenges in meal planning and serving:
- Coordination difficulties and trouble using cutlery make mealtimes challenging.
- Weight loss is common due to factors such as lack of recognition of hunger, appetite loss, and fatigue.
- Easily distracted individuals may quickly lose interest in food and forget whether they have eaten.
Strategies for Meal Provision
To address these challenges, consider the following strategies:
- Provide easily eaten foods such as pre-peeled fruits like bananas.
- Offer adapted cutlery or cut meals into small portions for easier consumption.
- Consider buffet-style options that can be eaten by hand.
- Assist with eating when necessary to ensure an adequate intake.
Meal Planning Tips
When planning meals:
- Ensure adequate quantity with the right nutritional values to prevent weight loss.
- Make meals visually and aromatically appealing.
- Offer smaller portions of preferred foods.
- Encourage hydration by having easily accessible drinks.
- Create a relaxed atmosphere during mealtimes.
- Allow flexibility in meal choices and pacing.
Seeking Guidance
Seek advice on diet and nutrition for dementia patients from various charities or health professionals:
- Consult with charities or health workers for tailored guidance.
- Remember, even the most nutritionally perfect meal plan is ineffective if the individual cannot physically consume it.
