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
- Stock Control
- Food Safety Monitoring
- Water and Water Supplies
- Waste Handling
- Cleaning, Disinfection and Workplace Controls
- Food Safety Supervision Management
- Enforcement and Visits
- Achieving a Level 5 Food Safety Rating
- Achieving a Level 5 Food Safety rating
- Level 5 ratings why establishments fail
- Level 5 Food Safety rating preparation
- Implementing a food safety policy
- Hygienic food handling - practices
- Hygienic food handling - temperature
- Hygienic food handling - storage, labelling and records
- Ensuring cleanliness
- Management of food safety practices
- Pest Control Measures
- The importance of a food safety policy
- The role of a supervisor
- The challenges of a supervisor
- Continuous Improvements of food safety practices
- Diet, Nutrition and Hydration introduction
- Macronutrients
- Micronutrients
- Fluids
- Nutrition and Malnutrition
- Food Groups
- Different Diets
- Food Labelling
- Food Allergies
- Benedict’s Law and the Statutory Guidance for Schools
- Food Allergies and Labelling
- Allergen Controls
- Summary
Need a certification?
Get certified in Food Safety and Hygiene Supervision Level 3 (VTQ) for just £185.00 + VAT.
Effective cleaning
Unlock This Video Now for FREE
This video is normally available to paying customers.
You may unlock this video for FREE. Enter your email address for instant access AND to receive ongoing updates and special discounts related to this topic.
Spoilage, dirt and the need for cleaning is a major part of working with food and it is essential not to allow dirt to build up. Effective cleaning gets rid of bacteria on hands, equipment and surfaces. So it helps to stop harmful bacteria from spreading onto food or cross-contamination of foods that may cause an allergic reaction to nuts or Gluten. Cleaning is also required by law and promotes a good image to customers. The general advice is to clean as you go and always keep clean. The definition of cleaning is the process of removing food residues, dirt and grease, therefore reducing the risk of contamination. Chemicals used in cleaning are known as detergents. The next level of cleaning is disinfection which is the process of reducing micro-organisms to a safe level and the chemical is known as a disinfectant. Sanitising is where detergents and disinfectants are combined in the cleaning process. Surfaces can be cleaned firstly with a pre-clean to remove food scraps and waste than the main clean. This is where you use a clean cloth, hot water and a sanitiser in a clean bucket or you can use a hand spray. You must allow enough contact time to let the sanitiser to work. After this time, rinse as recommended by the sanitiser manufacturer with clean hot water and allow to air dry or use disposable paper towels. Some surfaces that do not come in to contact with food do not require disinfecting although they will need cleaning. Ovens may not need disinfecting because the heat will destroy bacteria but the handles may need to be disinfected. Other things that may need disinfecting are brushes, cloths, buckets and sinks which may need to be done at intervals during the day. Cleaning and disinfecting consists of six stages:1 Pre-clean to remove loose material2 Main clean using hot water and detergent3 Rinse to remove dirt and detergent with hot water4 Disinfecting to destroy micro-organisms5 Final rinse to remove disinfectant using hot water6 Drying, which is preferably done by natural evaporation. If you do not have a dishwasher then double sink washing is advised which is where you first remove loose waste by scraping and water, then put the items in the first sink in a hot detergent solution, scrub with a nylon brush. If the water cools you should replace it with fresh hot water and gloves are recommended. Place the items in the second sink to rinse off chemical residue and leave for 30 seconds at 82 degrees C to achieve effective disinfection or use a chemical disinfectant. Then remove the items to dry where they will not get contaminated again. Some other pointers for cleaning are: Make sure that all your staff wash and dry their hands thoroughly before handling food, Clean and disinfect food areas and equipment between different tasks, especially after handling raw food, Have a written cleaning policy and schedule documented, Clear and clean as you go. Clear away used equipment, spilt food etc. as you work and clean work surfaces thoroughly. Use cleaning and disinfection products that are suitable for the job, and follow the manufacturer’s instructions. Disinfection products should meet BS EN standards. Check product labels for either of these codes: BS EN 1276 or BS EN 13697. Always follow the manufacturers instructions and do not mix chemicals, Make sure that food is covered or stored before cleaning to avoid direct or indirect contamination. Use the correct cleaning equipment like dishcloths or brushes, Clean in the correct order to make cleaning effective and safe, Use chemicals in the right volume and time left on surfacesStore mops, brushes and cloths in the correct way to avoid buildups of bacteria or risks of them coming in to contact with food or work surfaces, Keep everything tidy and organised.
Cleaning and Disinfection in Food Handling
Importance of Cleaning in Food Handling
Cleaning is crucial in food handling to prevent spoilage, remove dirt, and reduce the risk of contamination:
- Effective cleaning removes bacteria from hands, equipment, and surfaces.
- Prevents harmful bacteria from spreading onto food.
- Reduces the risk of cross-contamination, crucial for allergen management.
- Mandatory by law and promotes a positive image to customers.
- General advice is to clean as you go and maintain cleanliness at all times.
Process of Cleaning and Disinfection
The cleaning process involves several stages to ensure thorough sanitation:
- Pre-clean: Remove food scraps and waste.
- Main clean: Use hot water, detergent, and sanitiser.
- Rinse: Remove dirt and detergent with clean hot water.
- Disinfect: Destroy micro-organisms using disinfectants.
- Final rinse: Remove disinfectant residue with hot water.
- Drying: Preferably air dry to avoid contamination.
Specific Cleaning Guidelines
Follow these specific guidelines to ensure effective cleaning and disinfection:
- Use dishcloths, brushes, and cleaning products suitable for the task.
- Follow manufacturer’s instructions for cleaning and disinfection products.
- Ensure disinfection products meet BS EN standards (e.g., BS EN 1276 or BS EN 13697).
- Do not mix chemicals and use in correct volumes and contact times.
- Implement a written cleaning policy and schedule.
- Clean and disinfect food areas and equipment between different tasks, especially after handling raw food.
- Cover or store food before cleaning to prevent contamination.
- Maintain cleanliness by cleaning and tidying as you work.
Adhering to these guidelines ensures food safety, reduces contamination risks, and maintains hygiene standards in food handling environments.