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
Need a certification?
Get certified in Food Safety and Hygiene Supervision Level 3 (VTQ)™ for just £185.00 + VAT.
Food Hygiene Ratings
Unlock This Video Now for FREE
This video is normally available to paying customers. Click below for instant access.
The Food Standards Agency or FSA, in partnership with local authorities, is responsible for the national Food Hygiene Rating Scheme in England, Wales and Northern Ireland and the Food Hygiene Information scheme in Scotland. These schemes help consumers choose where they wish to eat out or shop for food, by giving them information about the hygiene standards in various restaurants, cafés, takeaways, hotels and food stores. The schemes also encourage businesses to improve hygiene standards, with the overarching aim is being to reduce the incidence of foodborne illnesses. These ratings show how good a business is performing and customers can search specific information about hygiene standards at restaurants, takeaways and food shops by visiting food.gov.uk/ratings. The FSA is working with local authorities to encourage as many of them as possible to run the national schemes so that consumers can compare hygiene ratings of food businesses wherever they wish. Each local authority can choose whether it wants to take part or not but numbers are increasing all the time. The scheme is now running in all areas of Wales and in 96% of areas in England and Northern Ireland. It’s not easy to judge hygiene standards on appearance alone, so the rating gives you an idea of what’s going on in the kitchen, or behind closed doors. You can check the ratings and use the information to switch to or choose an outlet with higher standards. It’s also good to share this information with friends and family. Ratings are given to places where you can eat out such as restaurants, takeaways, cafés, sandwich shops, pubs, and hotels. They are also given to schools, hospitals, residential care homes, supermarkets, bakeries and delicatessens, so in effect virtually everywhere where food is available. The only exceptions might be places you might eat away from home at or buy food from, places that are a low risk to people’s health, like for example a newsagent selling only wrapped sweets. These businesses might be listed on the aforementioned website but will be shown to be ‘exempt’ from the scheme. Childminders and businesses that offer caring services at home are not given ratings.
Previous lesson
Training for people involved in food handling
Next lesson
Food hygiene ratings and how they are calculated
Food Hygiene Rating Scheme (FHRS) by Food Standards Agency (FSA)
Overview of the FHRS
The Food Standards Agency (FSA), along with local authorities, manages the national Food Hygiene Rating Scheme (FHRS) across England, Wales, Northern Ireland, and the Food Hygiene Information Scheme in Scotland.
Purpose of the Schemes
The schemes provide consumers with information on hygiene standards at various food establishments such as restaurants, cafés, takeaways, hotels, and food stores. They aim to:
- Help consumers make informed choices about where to eat or shop based on hygiene ratings.
- Encourage businesses to improve their hygiene standards to reduce food-borne illnesses.
Accessing Hygiene Ratings
Consumers can check hygiene ratings for specific food businesses by visiting food.gov.uk/ratings.
Implementation and Coverage
The FSA collaborates with local authorities to expand the scheme’s coverage:
- Currently operational in all areas of Wales and 96% of areas in England and Northern Ireland.
- Local authorities decide whether to participate, with increasing participation nationwide.
Understanding Hygiene Ratings
Hygiene ratings offer insights into the cleanliness and food safety practices behind the scenes:
- They help consumers assess standards beyond outward appearances.
- Use ratings to choose establishments with higher hygiene standards and share this information with others.
Types of Establishments Rated
Food hygiene ratings are assigned to:
- Restaurants, takeaways, cafés, sandwich shops, pubs, and hotels.
- Schools, hospitals, residential care homes, supermarkets, bakeries, and delicatessens.
Some low-risk establishments like newsagents selling only wrapped sweets may be exempt from the scheme.
Childminders and home-based care services are not included in the rating scheme.
