Level 3 Food Science and Nutrition WJEC

Full course content, a smart revision plan and instant past paper feedback for Level 3 Food Science and Nutrition WJEC.

Content Overview

22 topics in 6 modules

☑️ Importance of Food Safety 4 topics
- How Individuals Can Take Responsibility for Food Safety
- Methods Used by Food Handlers to Keep Themselves Clean and Hygienic
- Methods Used to Keep Work Areas Clean and Hygienic
- Analyse Risks Associated With Food Safety
☑️ Properties of Nutrients 3 topics
- How Nutrients are Structured
- Classifying Nutrients in Foods
- The Impact of Food Production Methods on Nutritional Value
☑️ Relationship between Nutrients and The Human Body 4 topics
- Functions of Nutrients in the Human Body
- Characteristics of Unsatisfactory Nutritional Intake
- Analyse Nutritional Needs of Specific Groups
- How Different Situations affect Nutritional Needs
☑️ Planning Nutritional Requirements 2 topics
- Fitness for Purpose of Diets
- Calculating Nutritional Requirements for Given Individuals
☑️ Planning Production of Complex Dishes 2 topics
- Interpreting Recipes for Complex Menus
- Planning Production of Menus
☑️ Cooking Complex Dishes 7 topics
- Tools in Preparation of Commodities
- Advanced Techniques in Preparation of Commodities
- Quality of Materials to be Used in Food Preparation
- Advanced Techniques in Cooking of Commodities
- Cooking Complex Dishes using Advanced Presentation Techniques
- Food Safety Practices
- Monitoring Food Production

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Level 3 Food Science and Nutrition WJEC - Importance of Food Safety - How Individuals Can Take Responsibility for Food Safety Content Preview

Revision ContentExam Question

Personal Hygiene

Hand washing: It's essential to wash hands before handling food, after touching raw food, and after using the bathroom. This prevents the spread of bacteria.
Safe handling of food: Always handle food with clean hands and use clean utensils. Avoid touching your face or hair while preparing food.
Avoid food prep when ill: If you're suffering from a contagious illness, especially one involving vomiting or diarrhoea, avoid preparing food to prevent the spread of disease.
Proper storage: Store personal items like bags and coats away from food preparation areas to avoid accidental contamination.

Cooking Safely

Proper heating and cooking: Cook food thoroughly, especially meat, to kill harmful bacteria. Using a food thermometer can ensure proper temperatures are reached.
Avoid cross-contamination: Use separate chopping boards and utensils for raw and ready-to-eat foods. Clean utensils properly between uses.
Safe reheating: Always reheat leftovers until steaming hot to ensure bacteria are killed.

Buying and Storing Food

Deciphering 'use by' and 'best before' dates: 'Use by' is about safety and means food mustn't be eaten after this date. 'Best before' is about quality, with the food safe to eat but potentially less tasty after this date.
Correct storage: Store food at the correct temperature to prevent the growth of harmful bacteria. Refrigeration should be between 0°C - 5°C.
Proper location: Store raw foods below cooked or ready-to-eat foods in the fridge to prevent cross-contamination.

Cleaning Up

Cleanliness in food areas: Keep food preparation areas clean and disinfected to kill bacteria. Also, regular cleaning of items such as tea towels, sponges, and scrub brushes is crucial.
Waste management: Dispose of rubbish and food waste correctly. Leftovers can attract pests, creating a further risk of disease.

Allergen Awareness

Strictly avoid cross-contamination through utensils, gloves, or chopping boards if preparing food for someone with a food allergy.
Understand and respect the fact that even trace amounts of an allergen can trigger severe reactions. Therefore, always pay attention to food labels and declarations.

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