Step 2 of 4•3 minutes read
Reporting of Food Safety
Telling Your Manager, HOD or Supervisor…
As part of your job role and everyday work being vigilant and reporting any issues that could impact food safety is very important.
Being proactive and reporting any issues is good practice. Not only can something be done about it to fix the situation but plans to prevent it from happening again can be put in place. Reporting saves time, prevents a bad reputation and makes working conditions better.
Please remember... It is ok to know there is a problem and ask for help to solve it! This is how we all contribute to improving the systems on board and ultimately the safety of passengers and crew.
It is ok to know there is a problem and ask for help to solve it!
You should be reporting any problems to your HOD (head of department), Supervisor or manager. Below is a list of things you may spot as you go about your everyday work. The training will help you understand why reporting is important and recognise when you should report something you may see or do to prevent a food safety problem from occurring.
Below are some good examples of what you can be looking out for as your go about your work no matter what position you are on board:
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Noticing Damaged equipment/structure e.g ventilation not working or chipped crockery.
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Discovering signs of Pest.
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Finding unclean areas in the galley, service area, restaurant and other areas of the vessel.
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Reporting if you have sickness or you notice passengers or crew showing signs of sickness.
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Observing fellow crew members with unhygienic habits (coughing, sneezing, picking nose).
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Noticing a build-up of waste.
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Insufficient hand-washing facilities or no soap/paper towels anywhere onboard.
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Finding food that is out of temperature control (hot and cold) in any food service areas.
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Finding unfit and spoiled food or food with an out-of-date code.
There are four categories of hazards that food handlers must be trained in so they can prevent an incident from occurring.
Watch this video and see if you can relate them to your area of work and responsibility.