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
- High risk groups of people for food safety
- 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
- Example of indirect cross contamination
- 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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Get StartedHow we Control Bacteria Growth
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Bacteria grow rapidly, if we have a basic understanding of the ideal conditions bacteria need to reproduce then we’ll have a better understanding of how to control them. The first of these conditions is Warmth the ideal temperature is around 37 degrees Celsius (around body temp) but they can grow between 20-50 degrees Celsius. This is the danger area and we need to make sure within food preparation we keep food out of this range. One way of doing this is refrigeration and keeping the food stored around 1-4 degrees Celsius and making sure it’s regularly checked and monitored. Freezing food is another method; freezing food at minus 18 degrees Celsius will prevent bacterial growth. Heating foods can also kill bacteria but some bacteria produce spores and can remain active even after up to 5 hours of boiling, so we need to make sure everything we do reduces any possible risk of infection. Heating foods will kill bacteria and the higher the temperature the shorter the time required. Bacteria start to die at about 55 degrees Celsius but you need to have a core temperature of above 75 degree Celsius to be confident that most of the harmful bacteria in the food has been destroyed. Even higher temperatures are needed to destroy toxins and spores produced by some of the bacteria types. Cooking processes like drying, boiling do not always kill the spores and these along with toxins can remain a hazard. If we have to store food within the danger zone we can do this by preserving food by using an acid or alkaline solution or using sugar. Salt can also be used and is usually done in a salt solution of brine where salt is mixed with water. If we're using any of these methods we must ensure it’s appropriate for the preserving that particular type of food. Moisture is also needed for bacteria to survive and reproduce, removing moisture by drying foods can be a great way to control bacterial growth, for example, rice can be dried but can still hold dormant bacteria and when introduced to water the bacteria can start reproducing again. Bacteria will grow on most foods, some foods are classed as high risk, these are generally protein-based foods such as: Cooked MeatsCooked poultry, Pates, gravy, soups, stews, Dairy products such as milk, cream, custard and soft cheeses, Eggs and egg productsShellfish such as oysters crabs and prawns. Outbreaks of food poisoning are usually in these high-risk categories. The reason that low risk is un-cooked is that they still have to go through the cooking process, which will kill the bacteria. If we mix cooked and uncooked foods the bacteria from the uncooked food will easily reproduce when it comes into contact with the cooked food. Ready to eat food such as fruits and vegetables can present problems with bacteria and viruses. Viruses only need to present in small doses in order to cause health issues. If your dealing with any food mentioned in this category make sure it’s thoroughly washed and stored and the correct temperatures and that correct stock rotation is observed.
Bacterial Growth and Food Safety
Optimal Conditions for Bacterial Growth
Bacteria thrive under certain conditions, understanding these helps in controlling their growth:
- Temperature: Bacteria grow best between 20-50 degrees Celsius, with an ideal temperature around 37 degrees Celsius (body temperature).
- Control Methods: Refrigeration (1-4 degrees Celsius) and freezing (-18 degrees Celsius) inhibit bacterial growth. Proper heating (above 75 degrees Celsius core temperature) kills bacteria, but some spores may survive.
- Moisture: Bacteria require moisture to survive; drying food effectively reduces bacterial growth.
- Preservation: Foods in the danger zone can be preserved using acids, alkaline solutions, sugar, or salt (brine).
High-Risk Foods
Certain foods are more prone to bacterial contamination:
- Cooked Meats
- Cooked Poultry
- Pates, Gravy, Soups, Stews
- Dairy Products (Milk, Cream, Custard, Soft Cheeses)
- Eggs and Egg Products
- Shellfish (Oysters, Crabs, Prawns)
These foods are high-risk and outbreaks of food poisoning often involve them.
Handling Ready-to-Eat Foods
Ready-to-eat foods like fruits and vegetables can harbour bacteria and viruses:
- Viruses can cause illness even in small doses.
- Thorough washing, proper storage, and correct temperature control are essential for these foods.
Maintaining hygiene standards and proper food handling practices are critical in preventing foodborne illnesses.