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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Registering a food business
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If you are opening a food business you must register your premises with the environmental health service at your local authority at least 28 days before opening. There is not usually a cost to register with your local authority. A food business must also have a food management system based on HACCP principles. You will also need to plan your business, organise waste and recycling collection, get appropriate training and equipment. The law is complex but ignorance of the law is no excuse, so if you have questions you should get professional help. Registration applies to most types of food business, including catering businesses run from home and mobile or temporary premises, such as stalls and vans. If you have more than one premises, you will need to register all of them. The Food Standards Agency has created a checklist for starting up a food business and this is as follows: Have you registered on your premises? Do the design and construction of your premises meet the legal requirement? Are you aware of the main General Food Law Requirements?\Do you keep written records of all the suppliers that provide you with food or any food ingredients? Have you put food safety management procedures in place and are you keeping up-to-date records of these? Do you and your staff understand the principles of good food hygiene? Have you considered health and safety and fire safety arrangements? Have you registered as self-employed? Do you need to register for VAT? Are you keeping records of all your business income and expenses? Are you keeping records of your employees’ pay and do you know how to pay their tax and National Insurance contributions? Do you describe food and drink accurately? Do you need to apply for a licence to sell alcohol, for entertainment, for selling hot food and drink late at night, or selling food on the street? You can get more advice on registering and opening a food business from the food standards agency website and we have put a link on the student download area. You should also contact your local authority.
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Opening a Food Business: Guidelines and Checklist
Registration Requirements
If you are opening a food business, you must:
- Register your premises with the environmental health service at your local authority at least 28 days before opening.
- There is usually no cost to register.
Food Management System
A food business must have a food management system based on HACCP principles, including:
- Planning your business operations.
- Organising waste and recycling collection.
- Getting appropriate training and equipment.
Legal Compliance and Checklist
Key considerations and checklist items for starting a food business:
- Registration: Applies to most types of food businesses, including home catering and mobile premises.
- Checklist items:
- Registering your premises.
- Ensuring premises design meets legal requirements.
- Understanding General Food Law Requirements.
- Keeping records of food suppliers.
- Implementing food safety management procedures and keeping up-to-date records.
- Ensuring good food hygiene practices among staff.
- Considering health, safety, and fire safety arrangements.
- Registering as self-employed and for VAT if necessary.
- Keeping records of business income, expenses, and employee pay.
- Accurate description of food and drink.
- Applying for necessary licences (alcohol, entertainment, late-night food sales, street food).
For detailed guidance, visit the Food Standards Agency website.
