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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The Food Inspection visit and what they can do
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When inspectors visit, they must follow the Food Standards Agency’s Framework Agreement on local authority food law enforcement and the Food Law Code of Practice. This Framework Agreement sets standards for how local authorities carry out their enforcement duties. You can expect the inspectors to show you identification when they arrive and be polite throughout the visit. They should always give you feedback on an inspection. This means they will tell you about any problems they have identified and advise you about how they can be avoided. Inspectors should not be feared, they are there to help you comply rather than find ways to shut the business down. If inspectors advise you to do something, they must tell you whether you need to do it to comply with the law, or whether it is good practice. If you are asked to take any action as a result of the inspection, you must be given the reasons in writing. If the inspectors decide that you are breaking a law, they must tell you what that law is. The inspectors should give you a reasonable amount of time to make changes, except where there is an immediate risk to public health. They must also tell you how you can appeal against their actions. When the inspector thinks it is necessary, they can take ‘enforcement action’, to protect the public. This can be things like: Inspect the records of the business, Take samples and photographs of foodWrite to the business informally, asking you to put right any problems, Detain or seize suspect foods They can also serve you with the formal notice. There are three main types of notice: The first is a ‘Hygiene improvement notice’ or 'food labelling improvement notice', which sets out certain things that must be done to comply if the business is breaking the law. The next type of notice is a ‘Hygiene emergency prohibition notice’, which forbids the use of certain processes, premises or equipment. This must be confirmed by a court. The final type is a ‘Remedial action notice’ which forbids the use of certain processes, premises or equipment or imposes conditions on how a process is carried out. This is similar to a hygiene emergency prohibition notice, but it does not need to be confirmed by a court. This type of notice applies to approved establishments only in England, Wales and Northern Ireland, and can be used for any food establishment in Scotland. It is a criminal offence not to comply with a notice once served so they must be taken seriously. Inspectors can also recommend a prosecution, in serious cases. If a prosecution is successful, the court may forbid you from using certain processes, premises or equipment, or you could be banned from managing a food business. It could also lead to a fine or imprisonment. Finally, it is worth mentioning due diligence. Due diligence is the principle defence under the food safety legislation as if you can prove that all reasonable precaution was taken and that due diligence was taken to avoid committing the office, it can lead to the defendant being acquitted of the offence. Taking reasonable precautions involves having systems and controls in place to protect against likely hazards and risks. Due diligence requires these systems to be operated correctly. If the business also complies with the relevant industry good practice also assists in due diligence defence.
Food Inspections and Legal Compliance
Inspectors' Procedures and Responsibilities
When inspectors visit, they adhere to the Food Standards Agency’s Framework Agreement on local authority food law enforcement and the Food Law Code of Practice:
- Inspectors will identify themselves and maintain politeness throughout the visit.
- They provide feedback on inspection findings and advise on compliance.
- Inspectors aim to assist in compliance rather than shutting down businesses.
- Actions advised are clearly stated as legal requirements or good practices.
- Reasons for required actions are provided in writing if compliance is necessary.
- Inspections allow reasonable time for corrective actions, unless immediate public health risks are present.
- Information on appealing against inspector decisions is provided.
Enforcement Actions and Notices
Inspectors can take enforcement actions if necessary to protect public health:
- Inspect records, take food samples, and photographs.
- Issue informal requests to rectify issues.
- Detain or seize suspect foods.
- Issue formal notices, including:
- Hygiene improvement notice: Requires actions to comply with the law.
- Hygiene emergency prohibition notice: Temporarily forbids certain processes pending court confirmation.
- Remedial action notice: Imposes conditions on processes without court confirmation.
- Non-compliance with notices is a criminal offence.
- Inspectors may recommend prosecution for serious breaches.
Due Diligence and Legal Defence
Understanding due diligence as a defence under food safety legislation:
- Due diligence requires systems and controls to mitigate hazards and risks.
- Systems must be operated correctly to demonstrate due diligence.
- Compliance with industry good practices supports due diligence defence.
- Failure to demonstrate due diligence can lead to fines, imprisonment, or business bans.
For more detailed guidance, refer to the Food Standards Agency website.