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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Safe water supply
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You must have an adequate supply of safe, drinking quality water, which is to be used whenever necessary to ensure that food is not contaminated. Where water used is not of drinking quality, for example for fire control, steam production, refrigeration and other similar purposes, it must circulate in a separate, identified system. It must not connect with, or be able to get into, the systems used for safe drinking quality water. If recycled water is used in processing or as an ingredient, it must not present a risk of contamination. It must be of the same standard as safe drinking quality water unless you can satisfy your local authority that the quality of the water cannot affect how safe the food is to eat in its finished form. Ice that is touched by food, or may contaminate food (including drinks), must be made from safe, drinking quality water. Ice must be made, handled and stored in ways that protect it from contamination, and steam that is used directly in contact with food must not contain any substance that presents a hazard to health or is likely to contaminate the food. If you heat food in hermetically sealed, airtight containers, you must make sure that the water you use to cool the containers after heat treatment is not a source of contamination for the food.
Safe Water Supply in Food Preparation
Ensuring the use of safe, drinking quality water is paramount in food preparation to avoid contamination of food.
Non-drinking Quality Water Usage
Where water of non-drinking quality is used (e.g., for fire control, steam production, refrigeration), it must run in a separate, clearly marked system. This system must be entirely independent from, and incapable of contaminating, the drinking water system.
Recycled Water Standards
Using recycled water in food processing or as an ingredient is permissible only if it poses no contamination risk. It must meet the same standards as safe drinking water, unless it can be demonstrated to the local authority that the water quality does not compromise the safety of the final food product.
Ice and Steam Safety Requirements
- Ice: Ice in contact with food or drinks must be made from safe, drinking quality water. Its production, handling, and storage should prevent any risk of contamination.
- Steam: Steam used directly in contact with food must be free from hazardous substances and should not contaminate food.
Heating Food in Sealed Containers
When heating food in hermetically sealed containers, care must be taken to ensure that the water used for cooling these containers post-heat treatment does not contaminate the food.
