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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Training for people involved in food handling
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The Food Standards Agency state that anyone responsible for running a food business must ensure that adequate provision and procedures are put in place to ensure that all employees are aware of the potential food safety risks that may arise. Through increasing the knowledge and skills that individuals have in regards to potential food safety hazards, risk can be greatly reduced and public health protected. There are three main groups of training: Firstly the legal requirements: which outlines what is legally required regarding the food safety training, Then ensuring compliance: which describes the minimum actions needed to achieve complianceFinally the best practice: which describes a range of solutions and approaches for achieving compliance. Under the regulations relating to training, food business operators are to ensure that food handlers are supervised, instructed and trained in food handling safety. Regulations also state that those responsible for the development and maintenance of the procedures have received adequate training in the application of the HACCP principles. A ‘food handler’ is anyone who handles food as part of their job role and includes wrapped or open un-wrapped foods.‘Supervisors’ are individuals at either a team leader, shift manager or management level who hold responsibility for ensuring that employees comply with the food safety management procedures implemented within your organisation. Food business operators must ensure that all food handlers receive instruction and training in food safety appropriate to their specific work duties. This applies to all staff no matter their contractual status within an organisation and includes part-time, temporary and staff provided via agencies. Any training or instruction provided should ensure that food handlers have sufficient knowledge and competence to handle food safely. In addition, all food handlers must be supervised to an appropriate level. More information on training requirements can be found on the FSA website.
Food Safety Training Requirements for Food Business Operators
Introduction to Food Safety Training
The Food Standards Agency (FSA) mandates that all food business operators ensure adequate training provisions to mitigate food safety risks and protect public health.
Key Training Groups
Training in food safety is categorised into three main groups:
- Legal Requirements: Specifies mandatory food safety training obligations.
- Ensuring Compliance: Outlines minimum actions necessary for regulatory compliance.
- Best Practices: Offers diverse approaches and solutions to achieve and exceed compliance standards.
Regulations on Training
According to regulations, food business operators must ensure:
- Food handlers are supervised, instructed, and trained in safe food handling practices.
- Those responsible for procedure development are adequately trained in HACCP principles.
- 'Food handlers' encompass all individuals handling food, whether wrapped or unwrapped.
- 'Supervisors' oversee compliance with food safety management procedures.
Training Requirements
All staff, regardless of employment status, must receive appropriate food safety training tailored to their specific roles.
Training should equip food handlers with sufficient knowledge and competence to handle food safely under supervision.
For detailed guidance on training requirements, refer to the Food Standards Agency (FSA) website.
