Course Content

• Introduction to Food Safety Level 3
  • Course introduction
  • Qualification options
  • Regulated Qualification reading materials
  • The Environmental Health Officer
  • Training for people involved in food handling
  • Food Hygiene Ratings
  • Food hygiene ratings and how they are calculated
  • Types of Food and Food Safety
  • Who is at Risk of Food Poisoning
• Food Safety Laws and Regulations
  • UK Food Safety Legislation and Enforcement
  • Relevant Legislation
  • Natasha's Law in Food Prepacked for Direct Sale
  • Laws around the restaurant kitchen
  • The food allergen regulations 2014
• HACCP
  • HACCP
  • Flow Diagram and Hazard Analysis for Food Safety
  • Critical Control Points in HACCP
  • Prerequisites for HACCP
  • The principles of HACCP
  • Keeping Prerequisites up to date
  • Food Safety Management Systems
• 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
  • Common dangers in a kitchen
  • Catering first aid kits
  • Contents of a catering first aid kit
• Food Premises
  • What the law requires regarding rooms where food is prepared, treated or processed
  • Food Buildings
  • Movable and temporary premises
  • Transporting food
  • Design and Use of food Premises and Equipment
• 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
  • Stock Control
  • Ordering food and suppliers
• Food Safety Monitoring
  • Types of Food Safety Monitoring
  • Swabbing and ATP Testing
• Water and Water Supplies
  • Safe water supply
• Waste Handling
  • Food and oil waste
• Cleaning, Disinfection and Workplace Controls
  • Cleaning and Disinfecting for Food Safety
  • Clean as you Go
  • Effective Disinfection in Kitchens
  • Wrapping and packaging
• Food Safety Supervision Management
  • Introduction to UK Food Safety Supervision Management
  • Supervisor's Role in Securing High Standards of Personal Hygiene
• Enforcement and Visits
  • Food complaints
  • What food inspection visits are for?
  • The Food Inspection visit and what they can do
  • Registering a food business
  • Making an appeal against a decision
• Diet, Nutrition and Hydration introduction
  • Food, Nutrition and a Balanced Diet
  • What nutrition does the body require
  • What affects food choice and intake
• Macronutrients
  • Proteins
  • Fats
  • Carbohydrates
• Micronutrients
  • Vitamins
  • Minerals
• Fluids
  • Fluids and Hydration
  • Hydration In the Elderly
• Nutrition and Malnutrition
  • The Digestive System
  • Understanding Malnutrition: Undernutrition and Overnutrition
  • Nutrition and children
  • Under nutrition and problems it causes
  • Over nutrition and problems it causes
  • Cholesterol and food
  • Meeting the Nutritional Needs of Older Adults
• Food Groups
  • Fruits and vegetables
  • Bread, cereals and starchy foods
  • Milk and dairy
• Different Diets
  • Special diets
  • Diets for people with dementia
  • Irritable Bowel Syndrome IBS
  • Promoting a healthy diet
• Food Labelling
  • Labelling of nutritional information
  • The eat well plate
• Food Allergies
  • Facts about food allergies
  • Food intolerance
  • Food Allergies
  • Allergic reactions and Anaphylaxis treatment
  • Notifiable Food Allergens
  • Hidden Ingredients
  • Consequences of poor allergen controls
  • Oils
• Food Allergies and Labelling
  • Allergen Labelling on Food
  • Food labelling
  • Restaurants  and take-a-way food
• Allergen Controls
  • Allergen controls
• Summary
  • Course Summary