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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What affects food choice and intake
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There are many things that affect what choice we make when selecting the food that we eat. The obvious first one is hunger. Hunger is the way the body tells us to eat and it can be that the stomach is empty or we are low on sugars or nutrients. When we then think about eating, the saliva glands respond making our mouths water and the stomach produces hydrochloric acid and digestive enzymes, ready to prepare for the food that we eat. What we choose will vary on our personal preferences and the appearance of the food. We look at food and decide if we want to eat it based on its colour, smell, texture, general appearance and presentation. There are other pressures on what we choose and these can be things like: Television advertising or adverts that give us an idea to try a food and these can be in a host of different formats; The cost of food and personal finance. If you cannot afford certain foods you will not buy them; The ease of getting the food, for example phoning for a take-a-way rather than cooking a meal. Where you live will affect what you are able to buy; Transport that you have. If you have no car, you can only choose local shops or online orders. What food we have at home in the cupboards and freezer; Boredom, laziness and loneliness. Comfort eating and eating when you do not really need it can increase the food you eat in increase the junk food that you consume. Also if you are on your own you may not be bothered to cook as it is just for you; What facilities we have to cook and prepare the food; Pressure from peers; Culture or religion. This can mean that you cannot eat certain foods; Your age and sex. Different ages and sexes have different needs. The young are more affected by advertising and peer pressures and the elderly may not be able to afford or cook the right foods; The time it takes to prepare the food; Your health and special requirements; Allergies and intolerances; Your access to shops or the ease of online ordering and finally your habits. People often are set in routines on what they eat and when. With education, these habits can be changed to improve the foods consumed.
Factors Affecting Food Choices
Hunger and Physical Responses
Hunger is the primary driver of food choice:
- It signals the body's need for nutrients or energy.
- Saliva production and stomach acid increase in preparation for digestion.
Personal Preferences and Food Appearance
Food choices are influenced by personal preferences and sensory cues:
- Colour, smell, texture, and presentation affect our decision to eat.
External Pressures on Food Choices
Several external factors impact what we choose to eat:
- Television advertising and various forms of food promotion.
- Financial constraints and the affordability of food.
- Convenience, such as take-away options versus cooking.
- Location and access to transportation affect food availability.
- Food availability at home influences meal options.
- Psychological factors like boredom, loneliness, and comfort eating.
- Cooking facilities and preparation time.
- Peer influence and social pressures.
- Cultural or religious dietary restrictions.
- Age and gender influence nutritional needs and eating habits.
- Health conditions, allergies, and dietary intolerances.
- Access to shopping facilities or online ordering convenience.
- Personal habits and routines regarding food choices.
Changing Habits for Better Nutrition
Educational efforts can help modify eating habits:
- Improving food choices through informed decision-making.
- Adapting routines to support healthier eating patterns.
