Assessment: Cleaning & Disinfection

Food Safety in the Maritime Industry

Food Safety in the Maritime Industry

Understand how food safety is the responsibility of everyone on board.

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Food Safety Level 2 1 minute
What Food Safety Problems Should You Report? 2 minutes
The Categories of Hazards in Food Safety 2 minutes
Assessment: Food Safety in the Maritime Industry 2 minutes

Microbiological Hazards

Microbiological Hazards

By the end of this lesson, you will understand know the types of microbiological hazards in food safety. You will understand source, contamination and control and how workflow can reduce contamination risks and aid cleaning.

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Microbiological Hazards 7 minutes
Time and Temperature 6 minutes
The Resilient Phase of Bacteria 3 minutes
Your Food Groups 6 minutes
Workflow 1 minute
Assessment: Microbiology 5 minutes

Contamination Hazards and Control

Contamination Hazards and Control

By the end of this lesson, you will understand the common sources of hazards and how to avoid food becoming contaminated. You will also learn some top tips for excellent on board practice

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Micro-Biological Contamination and Control 8 minutes
PHYSICAL Contamination and Control 2 minutes
CHEMICAL Contamination and Control 1 minute
ALLERGENIC Contamination and Control 7 minutes
Assessment: Contamination Hazards and Control 2 minutes

Food Poisoning, Control & Personal Hygiene

Food Poisoning, Control & Personal Hygiene

By the end of this lesson, you will be able to outline: the definitions of carrier, food poisoning, incubation period and vulnerable (risk) groups. Common symptoms and duration of food poisoning. Causes of food poisoning. The responsibilities of food handlers and the yacht. The requirement for adequate training of food handlers commensurate with their role. The requirement for handwashing facilities and the requirement for crew to report personal illness.

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Food Poisoning & Control 5 minutes
Personal Hygiene 2 minutes
Assessment: Food Poisoning, Control & Personal Hygiene 2 minutes

Cleaning and Disinfection

Cleaning and Disinfection

By the end of this lesson, you will be able to outline reasons for cleaning, use of chemicals and safe storage of cleaning chemicals and materials.

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Reasons for Cleaning and Cleaning Schedules 2 minutes
Chemicals and Their Usage 4 minutes
Assessment: Cleaning & Disinfection 1 minute

Food Pests and Control

Food Pests and Control

By the end of this lesson, you will be able to outline common food pests, signs of food pests and basic control measures for food pests.

0%
Pest and Their Control 3 minutes
Assessment: Food Pests & Control 1 minute

Food Safety Management from Purchase to Service

Food Safety Management from Purchase to Service

By the end of this lesson, you will be able to outline an awareness of the law regarding food safety management systems & temperature control.

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Food Safety Management 10 minutes
Important Records and Documentation 1 minute
Assessment: Food Safety Management 2 minutes

Final Assessment

Final Assessment

In this lesson, you will go through a final assessment to identify the level of knowledge you have gained from this course.

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Final Assessment: Level 2 Food Safety at Sea: Ferry, Cruise & Commercial 18 minutes

Lessons

Food Safety in the Maritime Industry

Food Safety in the Maritime Industry

Understand how food safety is the responsibility of everyone on board.

0%
Food Safety Level 2 1 minute
What Food Safety Problems Should You Report? 2 minutes
The Categories of Hazards in Food Safety 2 minutes
Assessment: Food Safety in the Maritime Industry 2 minutes

Microbiological Hazards

Microbiological Hazards

By the end of this lesson, you will understand know the types of microbiological hazards in food safety. You will understand source, contamination and control and how workflow can reduce contamination risks and aid cleaning.

0%
Microbiological Hazards 7 minutes
Time and Temperature 6 minutes
The Resilient Phase of Bacteria 3 minutes
Your Food Groups 6 minutes
Workflow 1 minute
Assessment: Microbiology 5 minutes

Contamination Hazards and Control

Contamination Hazards and Control

By the end of this lesson, you will understand the common sources of hazards and how to avoid food becoming contaminated. You will also learn some top tips for excellent on board practice

0%
Micro-Biological Contamination and Control 8 minutes
PHYSICAL Contamination and Control 2 minutes
CHEMICAL Contamination and Control 1 minute
ALLERGENIC Contamination and Control 7 minutes
Assessment: Contamination Hazards and Control 2 minutes

Food Poisoning, Control & Personal Hygiene

Food Poisoning, Control & Personal Hygiene

By the end of this lesson, you will be able to outline: the definitions of carrier, food poisoning, incubation period and vulnerable (risk) groups. Common symptoms and duration of food poisoning. Causes of food poisoning. The responsibilities of food handlers and the yacht. The requirement for adequate training of food handlers commensurate with their role. The requirement for handwashing facilities and the requirement for crew to report personal illness.

0%
Food Poisoning & Control 5 minutes
Personal Hygiene 2 minutes
Assessment: Food Poisoning, Control & Personal Hygiene 2 minutes

Cleaning and Disinfection

Cleaning and Disinfection

By the end of this lesson, you will be able to outline reasons for cleaning, use of chemicals and safe storage of cleaning chemicals and materials.

0%
Reasons for Cleaning and Cleaning Schedules 2 minutes
Chemicals and Their Usage 4 minutes
Assessment: Cleaning & Disinfection 1 minute

Food Pests and Control

Food Pests and Control

By the end of this lesson, you will be able to outline common food pests, signs of food pests and basic control measures for food pests.

0%
Pest and Their Control 3 minutes
Assessment: Food Pests & Control 1 minute

Food Safety Management from Purchase to Service

Food Safety Management from Purchase to Service

By the end of this lesson, you will be able to outline an awareness of the law regarding food safety management systems & temperature control.

0%
Food Safety Management 10 minutes
Important Records and Documentation 1 minute
Assessment: Food Safety Management 2 minutes

Final Assessment

Final Assessment

In this lesson, you will go through a final assessment to identify the level of knowledge you have gained from this course.

0%
Final Assessment: Level 2 Food Safety at Sea: Ferry, Cruise & Commercial 18 minutes
2

Assessment: Cleaning & Disinfection

  • 5
  • Questions
  • No time limit
  • Unlimited attempts
  • 80%
  • Passing threshold

Question 1 of 5

Why is a cleaning schedule important?

Question 2 of 5

Which information should be included in a cleaning schedule?

Question 3 of 5

Which one of the following reduces bacteria to a safe level, but does not remove dirt, grease and food waste?

Question 4 of 5

What does a sanitiser do?

Question 5 of 5

Which of the following is correct?

You Passed This Quiz. Let’s Move On!

Good work! You just completed the quiz Assessment: Cleaning & Disinfection . Let’s move on to the next.

Why is a cleaning schedule important?

Make sure enough cleaning chemicals are ordered.
Your answer
Check what time each cleaning operative started work.
Your answer
Make sure all areas are cleaned properly.
Your answer
Make sure everyone does their fair share.
Your answer

Which information should be included in a cleaning schedule?

What to clean, methods to use and result of swab tests.
Your answer
How to clean quickly, chemicals to use, who is to do it.
Your answer
What to clean, how to clean and the cost of cleaning.
Your answer
What to clean, how to clean and when to clean.
Your answer

Which one of the following reduces bacteria to a safe level, but does not remove dirt, grease and food waste?

Detergent
Your answer
Disinfectant
Your answer
Sanitiser
Your answer
Sterilant
Your answer

What does a sanitiser do?

Sterilises surfaces.
Your answer
Kills all spoilage bacteria.
Your answer
Cleans and disinfects.
Your answer
Removes dirt and grease.
Your answer

Which of the following is correct?

It is a good idea to top up cleaning chemicals.
Your answer
Cleaning equipment must be used for specific tasks only.
Your answer
Cleaning should only be carried out at the end of the day.
Your answer
All cleaning equipment should be cleaned weekly.
Your answer
Score: Attempts:

Too Bad! But That Wasn't Enough

Unfortunately you didn’t have enough correct answers to pass the quiz. Try again!

Why is a cleaning schedule important?

Make sure enough cleaning chemicals are ordered.
Your answer
Check what time each cleaning operative started work.
Your answer
Make sure all areas are cleaned properly.
Your answer
Make sure everyone does their fair share.
Your answer

Which information should be included in a cleaning schedule?

What to clean, methods to use and result of swab tests.
Your answer
How to clean quickly, chemicals to use, who is to do it.
Your answer
What to clean, how to clean and the cost of cleaning.
Your answer
What to clean, how to clean and when to clean.
Your answer

Which one of the following reduces bacteria to a safe level, but does not remove dirt, grease and food waste?

Detergent
Your answer
Disinfectant
Your answer
Sanitiser
Your answer
Sterilant
Your answer

What does a sanitiser do?

Sterilises surfaces.
Your answer
Kills all spoilage bacteria.
Your answer
Cleans and disinfects.
Your answer
Removes dirt and grease.
Your answer

Which of the following is correct?

It is a good idea to top up cleaning chemicals.
Your answer
Cleaning equipment must be used for specific tasks only.
Your answer
Cleaning should only be carried out at the end of the day.
Your answer
All cleaning equipment should be cleaned weekly.
Your answer
Score: Attempts:

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