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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Oils
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Another consideration is oil used in food preparation, which can pose a risk to individuals with an allergy. Unrefined peanut oil or soya oil is likely to trigger allergic reactions. A scientific study carried out in 1997 concluded that the refined versions are likely to be safer for the majority of people. In all cases, they must always be declared and there is a possibility that refined oils can pose a risk if they are contaminated with a residual protein. This is why it is so important for people with an allergy to have their allergy medication available at all times, in case they are required. No scientific studies into the difference between refined and unrefined versions of other oils, such as rapeseed, sunflower, maize and palm kernel, have been carried out at this time. People with an allergy should find out if they need to avoid these oils by speaking to an allergy specialist. Many products are prepared with sesame oil and tree nut oil such as walnuts. These oils are commonly unrefined and unlikely to present an allergy risk. Extra care should be taken when preparing, purchasing or consuming salad dressings, sauces and dips. It is vital that the person preparing the food and the person serving is fully aware of the ingredients used to prepare foods and the customer should always be informed before purchasing or consuming any of these foods.
Risks of Oils in Food Preparation for Allergy Risks
Understanding Allergy Risks of Oils
Various oils used in food preparation can pose risks to individuals with allergies:
- Peanut and Soya Oil: Unrefined versions of these oils can trigger allergic reactions.
- Refined vs. Unrefined: Scientific studies suggest refined versions may be safer but still require declaration.
- Contamination Risk: Even refined oils can pose risks if contaminated with residual proteins.
- Other Oils: Research is lacking on refined vs. unrefined versions of oils like rapeseed, sunflower, maize, and palm kernel.
Precautions and Recommendations
Steps to mitigate risks associated with oils in food preparation:
- Consult Allergy Specialists: Individuals with allergies should consult specialists to determine if they need to avoid specific oils.
- Awareness in Food Preparation: Those preparing and serving food should be fully informed about ingredients to inform customers effectively.
- Focus on Unrefined Oils: Extra care should be taken with oils commonly used in unrefined forms, such as sesame oil and tree nut oils.
- Communication: Inform customers about ingredients in salad dressings, sauces, and dips to prevent accidental allergen exposure.
Ensuring awareness and precautions in using oils can help prevent allergic reactions and promote safe food practices.
