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.
Movable and temporary premises
Unlock This Video Now for FREE
This video is normally available to paying customers. Click below for instant access.
If you work with moveable or temporary premises like food vans, marquees, market stalls, or even vending machines, then certain rules are slightly different but you still have to be responsible for food safety. People who prepare food that is to be sold or given to the public in their homes also fall into this category, as do B&Bs. The law states that premises and vending machines must be positioned, designed, constructed and kept clean and maintained in good repair and in a condition that avoids the risk of contamination, particularly from animals and pests, as far as is reasonably practical. You must have appropriate facilities to maintain adequate personal hygiene, including toilets, somewhere to wash and dry hands hygienically, and changing facilities. Surfaces that are touched by food must be in a sound condition and be easy to clean and, where necessary, disinfect. This means that they need to be made of materials that are smooth, washable, corrosion-resistant and non-toxic unless you can satisfy your local authority that other materials are appropriate. You must have adequate facilities for the cleaning and disinfecting of working utensils and equipment. If you wash or clean food as part of your business, then you must have adequate facilities to do this hygienically. You must have an adequate supply of hot and cold water that is of drinking quality. You must have adequate arrangements and facilities to store and dispose of hygienically any hazardous and inedible substances and waste, whether liquid or solid. You must have adequate facilities or arrangements for keeping food at suitable temperatures and be able to monitor these. You must place food in a way that avoids the risk of contamination as far as reasonably practical.
Food Safety in Moveable and Temporary Food Premises
Operating food vans, marquees, market stalls, vending machines, or food preparation from home requires adherence to specific food safety rules.
Premises and Machine Standards
Such premises and vending machines must be located and designed to minimise contamination risks, especially from animals and pests, and must be kept clean and well-maintained.
Personal Hygiene Facilities
- Operators must have access to facilities for personal hygiene including toilets, hand washing and drying facilities, and changing areas.
Surface Hygiene Requirements
Food contact surfaces must be in good condition, easy to clean and, if necessary, disinfect. They should be made of smooth, washable, corrosion-resistant, and non-toxic materials, unless approved by local authorities.
Cleaning and Disinfecting Utensils and Equipment
Adequate facilities for cleaning and disinfecting working utensils and equipment are essential.
Food Washing Facilities
- Facilities for hygienic food washing or cleaning must be available if relevant to the business.
Water Supply
A sufficient supply of hot and cold drinking quality water must be maintained.
Storage and Disposal of Waste
There must be appropriate arrangements and facilities for the hygienic storage and disposal of hazardous and inedible substances and waste, both liquid and solid.
Food Temperature Control
- Facilities or arrangements should be in place for keeping food at suitable temperatures, with the capability to monitor these temperatures.
Preventing Food Contamination
Food should be stored and handled in a manner that minimises contamination risks as much as reasonably possible.