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
- 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 StartedGuidelines for a healthy diet
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When planning meals it is vital that the food we eat contains the correct nutrients and they need to be balanced so that the body has enough fuel to perform correctly, fight infections and repair itself. Before we start we need to understand three definitions. Food is an item that can be a solid or liquid that supplies energy and material. Food is the product that we serve to eat. Nutrition is when we look at the nutritional content of food to ensure that it contains the right nutrients for growth, repair and functioning of the body. The nutrition in food will vary in how it can be used depending on the person that consumes it as although we are basically the same, peoples individual needs are different and some people are not able to eat certain foods or they may need special nutrients to have a healthy life. Diet means that food and drinks that we consume and looks at the volume and balance. In order to have a healthy diet, you need to enjoy the food that you eat and to do this its best to have a variety of foods in the right volume. If we eat too much we can put weight on and increase the risks of health issues and if we eat too little, you can lose weight and have other health risks. A healthy diet includes a variety of fruit and vegetables, a rich diet of starch and fibre but not too much fat and sugars. Other things that can improve a healthy diet are to avoid sugary drinks and to reduce alcohol to sensible levels.The Food Safety Agency (FSA) has a model for a healthy diet. This is called the “Eat Well Plate” and you can find more information on the FSA website, which we have put a link on the resources section of this course. This model is used to promote a healthy balanced diet and the segments are: Fruit and VegetablesBread, cereals and potatoes. Milk and dairy productsMeat, fish and alternativesFoods containing fat and some foods containing sugar. Just as important as the contents of the food is the times that we eat. Eating not much during the day than a large meal just before bed is not ideal. Breakfast is often called the most important meal of the day and you should stay well hydrated, ideally with water, throughout the day so your body can use the food it consumes. What we will do on other videos is to look in more detail the nutritional value of the foods we eat and what the effects of poor and good nutrition are.
Essentials of Meal Planning for a Healthy Diet
Understanding Key Concepts
Food: Any solid or liquid item that provides energy and material for the body.
Nutrition: Assessment of food's nutritional content to support growth, repair, and bodily functions.
Diet: Combination of food and drinks consumed, focusing on volume and balance.
Elements of a Healthy Diet
To maintain a healthy diet:
- Variety: Consume a range of foods in appropriate quantities.
- Moderation: Avoid overeating to prevent weight gain and health risks.
- Food Groups: Include fruits, vegetables, starch, fibre, while limiting fats and sugars.
- Healthy Choices: Opt for water over sugary drinks and limit alcohol intake.
Eat Well Plate Model
The Food Safety Agency (FSA) promotes a balanced diet through the “Eat Well Plate” model:
- Fruit and Vegetables
- Bread, cereals, and potatoes
- Milk and dairy products
- Meat, fish, and alternatives
- Foods containing fat and some sugars
Refer to the FSA website for more information.
Meal Timing and Hydration
Meal timing is crucial; avoid large meals before bedtime and prioritize breakfast for optimal energy levels throughout the day. Stay hydrated with water.
Further Exploration
Future videos will delve into the nutritional value of foods and the impacts of good and poor nutrition.