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
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Refrigeration and Freezing
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Some foods need to be kept in the fridge to help stop germs from growing on them, such as milk, meat, ready meals, desserts, foods with a 'use by' date and food that says 'keep refrigerated' on the label. At ideal temperatures, some food poisoning bugs can multiply every 10 minutes. This means that in just under 2 hours one thousand germs can become one million germs and this can cause food poisoning! That is why it is important to keep foods that need chilling in the refrigerator. To help stop bugs from growing you should: To prevent or reduce the growth of mould or bacteria, keep your fridge temperature below 5 deg Celsius ideally at 1 to 4ºC. Use a fridge thermometer to check your fridge temperature as the numbers on the dial are not usually an indication of the temperature. Always check the handbook for your fridge to be sure of correct use. If the temperature of the fridge exceeded temperatures then you may need to destroy all or some of the food. Make a habit of throwing out food that has passed its ‘use-by’ date. Clean the inside and the outside of the fridge regularly. Make sure all foods are either wrapped or in covered containers before storing in the fridge. Store leftovers in covered containers in the fridge and consume within 2-3 days. Don’t put hot food in the fridge - let it cool first. Do not overload your fridge. Overloading prevents the circulation of cool air, which could mean that food is not kept cold enough. Don’t clutter up the fridge. Leave space in the fridge for perishable foods. It's important that you store food in the correct place in your fridge to prevent germs from raw foods contaminating cooked/ready-to-eat. Store raw meat, poultry and fish in sealed containers on the bottom shelf of the fridge. This will stop them from touching or dripping onto other food and prevent the spread of harmful germs. Ready-to-eat food such as dairy products, cooked meats, leftovers, other packaged foods etc should all be kept covered on shelves above raw meat and poultry. Safe storage of food in the fridge will help prevent harmful germs from spreading from raw to ready-to-eat foods. Keep raw meat/poultry separate from other food when it is defrosting. This will prevent contamination of the other food with food poisoning bacteria. To thaw frozen meat, poultry or fish without spreading germs to other food in the fridge, place in a covered container on the bottom shelf or use a microwave on the ‘defrost’ setting. It can be expensive buying a different set of ingredients for every meal, so it's a good idea to cook up a batch of food. After cooking, cool the food quickly (ideally within one to two hours), then freeze, in a freezer with no less than four stars, in serving-sized portions. It is recommended that you date code the portion with the date of cooking so that you know how long the food has been in the freezer. Your freezer should operate at a temperature of -18ºC. Storage times will vary depending on the type of food and on your particular freezer. As general rule freezers will have a star rating to indicate how long food can be safely stored: * 1 week ** 1 month *** 3 months **** 3 months or longer batch cooked frozen foods should be thoroughly defrosted before cooking. It is recommended that food is defrosted in the fridge or in a microwave oven using the 'defrost' setting. Make sure that it is thawed right in the centre with no ice crystals remaining before cooking.
Guidelines for Storing Food in the Refrigerator
Importance of Refrigeration
Refrigeration helps prevent harmful bacteria from growing on perishable foods:
- Foods that need chilling include milk, meat, ready meals, desserts, items with a 'use by' date, and those labeled 'keep refrigerated'.
Temperature Control and Bacterial Growth
Proper temperature control is crucial to prevent bacterial multiplication:
- Keep fridge temperature below 5°C (ideally 1 to 4°C) using a fridge thermometer.
- Regularly clean both the inside and outside of the fridge.
- Ensure all foods are wrapped or in covered containers before storing.
- Store leftovers in covered containers and consume within 2-3 days.
- Allow hot food to cool before placing it in the fridge.
- Avoid overloading the fridge to maintain proper air circulation.
- Leave space in the fridge for perishable foods to prevent overcrowding.
Safe Storage Practices
Follow these practices to prevent cross-contamination and ensure food safety:
- Store raw meat, poultry, and fish in sealed containers on the bottom shelf to prevent dripping onto other foods.
- Keep ready-to-eat foods like dairy products and cooked meats covered on shelves above raw meats.
- When defrosting, place raw meat/poultry in a covered container on the bottom shelf or use a microwave on the 'defrost' setting to avoid spreading germs.
Freezing and Batch Cooking
Efficient freezing and defrosting practices for batch-cooked foods:
- Cool cooked food quickly (within 1-2 hours) and freeze in serving-sized portions at -18°C or below.
- Date code portions to track storage times; generally, freezer star ratings indicate safe storage durations (* 1 week, ** 1 month, *** 3 months, **** 3 months or longer).
- Thoroughly defrost frozen foods before cooking; defrost in the fridge or using the microwave 'defrost' setting.