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 StartedNotifiable Food Allergens
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There are 14 notifiable food allergens which have to, by law, appear on food labels to tell the consumer what the food they are buying or eating contains. This information is printed on the food ingredients label and the item is printed in bold. In restaurants, foods containing allergens are marked on the menu or other documentation. The substances that have to be identified are cereals containing gluten, crustaceans, eggs, fish, peanuts, tree nuts, including almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios and macadamia nuts, soya beans, although there are some exceptions, milk and milk products including lactose, and again, with some exceptions, celery, mustard, sesame seeds, sulphur dioxides, and sulphites, concentrations of more than 10 milligrams per kilos, lupins and the final substances are products containing any form of molluscs. If these items are not identified clearly, then the business owner may face prosecution.
Notifiable Food Allergens - Important Information
What are Notifiable Food Allergens?
There are 14 food allergens that must, by law, be clearly labelled on food products:
- Cereals containing gluten
- Crustaceans
- Eggs
- Fish
- Peanuts
- Tree nuts (such as almonds, hazelnuts, walnuts, etc.)
- Soya beans
- Milk and milk products (including lactose, with exceptions)
- Celery (with exceptions)
- Mustard
- Sesame seeds
- Sulphur dioxide and sulphites (concentration > 10 mg/kg)
- Lupin
- Molluscs
Labelling Requirements
These allergens must be clearly indicated on food labels:
- Information printed in bold on the ingredients label.
- In restaurants, allergen-containing foods are marked on the menu or documented clearly.
- Non-compliance can lead to legal prosecution for business owners.
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