Step 2 of 4•1 minute read
What Food Safety Problems Should You Report?
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.
- Food out of temperature control (hot and cold).
- Unfit and spoiled food/food out-of-date code.
- Damaged equipment/structure e.g broken windows or ventilation not working.
- Pest problems.
- Unclean areas.
- Sickness.
- Unhygienic habits.
- Build up of waste.
- Insufficient hand-washing facilities.
- Signs of illness within the crew or guests.
Below are your key words for this section of your training.
Keywords
Telling Your Manager, HOD or Supervisor…
Being proactive and reporting any issues is good practice and has the following benefits:
- Stops food safety issues before they happen,
- Saves time,
- Prevents a bad reputation,
- Allows you to bring the situation back under control,
- Makes work conditions better, and
- Improves the food safety management system overall.
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 guests and crew.
This course will train you on how to prevent problems and know when things may not be right and support you in making a decision to prevent food safety issues or outbreaks.
The Main Faults That Result in Food Safety Problems
There are numerous faults that can result in food safety problems. Listed below are some of the most common. As you follow through with this training you will learn why these are problems and how to prevent or control them. Knowing why these problems occur will help you be accountable in your role and make good decisions.
- Preparing food too far in advance and storing it at room temperature.
- Slow cooling of cooked food.
- Not reheating/cooking properly.
- Contaminating food.
- Not thawing completely before cooking.
- Food handlers being infected or having poor personal hygiene.