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
- 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 StartedWearing Jewellery in Food Production Areas
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When you are involved in any type of food production or preparation, there is going to be special rules regarding personal jewellery you have. It may be your employer asks you to remove it all completely, or may allow certain types of jewellery and not other types of jewellery. What we are going to do now is have a look at why this is. Now, if you have got something like a watch on, then... Or a standard ring, then they can pose a risk in food production. Because underneath the ring, when you are wearing rings, yes you would wash your hands, but you would not necessarily sanitize right underneath the ring correctly. So, this can pose extra problems. That you might clean your hands, you then get contaminated from dirt that is under your ring, into your hand, and therefore it could pass onto the food. Things like watches, the same thing. You can wash your watch, you wash your hands, but again, dirt can get caught underneath it, and also within the main strap. So there is a potential risk there. Now, if you have got just a plain band ring, it is not likely to come off. But, if it is a ring with stones in, it may be, that one of the stones from something like an engagement ring, could fall off during food production, and can then enter the food, and then, next thing it is going to be directly with the person eating that food. Also with sharper rings, you can have a problem that if you had a sharp ring on your hand and you have to wear gloves in food preparation, the ring itself could cut through the glove. Therefore, again, you have got the food potential risk of contamination. So, one of the big problems with jewellery is bacterial build-up. So, if you have got, for example, a watch, you have got dead skin, you can get quite a large increase in bacteria there. Also, if you have got piercings, earrings, very easy can you get bacteria from inside the ear or the nose, can then be passed through onto the jewellery itself, and then potentially it can form a risk for the food. Or, indirectly you are transferring it across. So you may well touch your jewellery, and then you touch the food; so you are transferring that bacteria from the earring into the food. Also, other things that can contaminate the food that you may have could be things like things in your hair, hair bands or any hair jewellery that you may well have. What you need to do with those is ensure that your hair is tied back, and also using of hairnets to actually keep everything within the hair net itself. This also stops loose hair getting into food and ensures that the food can be kept as clean as possible. If you have watches, rings or necklaces, things like this, they all pose a risk of direct contamination of food or the product itself, or it could be, the fact that you can not clean them. So it is important when you are washing your hands to remove watches and rings and clean your hands thoroughly, and also follow all the workplace rules and regulations within your business to make sure that you follow them to avoid any risk that could be posed by jewellery getting into foodstuffs.
Risks of Jewellery in Food Production
Importance of Jewellery Rules in Food Production
When involved in food production or preparation, specific rules regarding jewellery are essential to maintain food safety.
Risks Associated with Wearing Jewellery
Various types of jewellery pose risks in food production:
- Rings and Watches: Rings and watches can harbour bacteria from under the jewellery, which may contaminate food despite hand washing.
- Engagement Rings and Stones: Stones from jewellery like engagement rings can fall off and enter food, posing a direct contamination risk.
- Sharp Rings: Sharp rings can puncture gloves worn in food preparation, leading to potential contamination.
- Earrings and Piercings: Bacteria from earrings and piercings can transfer to food during handling, especially if not properly cleaned.
- Hair Accessories: Hair bands or jewellery can also contaminate food, necessitating hair tying and the use of hairnets.
Preventive Measures
To minimise the risk of jewellery-related contamination in food:
- Ensure all jewellery that cannot be adequately cleaned is removed before handling food.
- Tie back hair and use hairnets to prevent loose hair from falling into food.
- Follow workplace regulations regarding jewellery to maintain hygiene standards.
- Thoroughly wash hands and remove all jewellery before handling food, ensuring hands are cleaned properly.
Adhering to these guidelines is crucial in preventing contamination and maintaining high standards of food hygiene in any food production environment.