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 in food safety
- 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
- The Temperature Danger Zone
- 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.
Rules on keeping your water supply safe
Unlock This Video Now for FREE
This video is normally available to paying customers. Click below for instant access.
In any food business, having access to an adequate supply of safe drinking quality water, sometimes referred to as potable water, is essential. Water is used throughout food production for activities such as washing food, cleaning equipment, preparing ingredients, making drinks, cooking and hand washing. Because of this, water should always be treated as an important food ingredient and managed carefully to avoid contamination risks. Any water that comes into contact with food, food preparation services or equipment, should be safe, clean and suitable for human consumption. Taps, sinks and water outlets used in food preparation areas should be kept clean and maintained properly. Care should also be taken to avoid contamination from cleaning chemicals, detergents or other substances that could affect food safety or taint food. In some businesses, non-potable water, meaning water that is not suitable for drinking, may also be used for certain processes such as fire suppression systems, refrigeration systems, heating or industrial processes. When non-drinking quality water is used, it must be kept in a separate, clearly identified system and must never be able to be mixed with drinking water supplies. This helps prevent accidental contamination of food or food preparation areas. Some food businesses may also use recycled water for particular processing purposes. Where this happens, the water must not create a contamination risk and should meet the appropriate safety standards for its intended use. Ice safety is another important consideration. Any ice that comes into contact with food or drink, including ice used in beverages, must be made of drinking quality water. Ice should be stored, handled and transported in a hygiene way to prevent contamination. Ice machines require regular cleaning, servicing and maintenance to ensure the ice they produce remains safe to use. If ice is purchased from an external supplier, businesses should also make sure it has been produced and transported safely. In some food production settings, steam may come in direct contact with food during cooking or processing. Where this happens, the steam must not contain any substance that could contaminate food or present risk to health. For businesses involved in specialist food processing, such as heating food in sealed or airtight containers, care must also be taken to ensure that any cooling water that's used after the heat treatment does not contaminate the finished product. Water dispensers, fountains and drinking systems used by staff should also be properly maintained, cleaned and serviced in accordance with the manufacturer's instructions. Any faults or concerns should be reported immediately. Ultimately, keeping water supply safe is a key part of food safety. By ensuring water, ice and steam are clean, properly maintained and protected from contamination, food businesses can reduce the risks in helping ensure food remains safe for customers and staff alike.