The Resilient Phase of Bacteria
Overview of how food safety is the responsibility of everyone on board.
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.
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
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.
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.
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.
By the end of this lesson, you will be able to outline an awareness of the law regarding food safety management systems & temperature control.
In this lesson, you will go through a final assessment to identify the level of knowledge you have gained from this course.
Overview of how food safety is the responsibility of everyone on board.
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.
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
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.
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.
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.
By the end of this lesson, you will be able to outline an awareness of the law regarding food safety management systems & temperature control.
In this lesson, you will go through a final assessment to identify the level of knowledge you have gained from this course.
Seably works better with cookies. By accepting, you agree to our use of cookies.
Read more or useStep 3 of 6•3 minutes read
Some pathogenic bacteria put up a fight to survive.
It's important you understand how they do this so you recognise the steps in the cooking, cooling, reheating and holding of food before service that could put crew and guests at risk.
The video below explains how some pathogenic bacteria form spores to protect themselves when conditions become difficult for them to survive.
To prevent bacteria from forming spores and becoming a food safety issue best practice is to avoid preparing food too far in advance. The best practice is "Cook & Serve" immediately.
If time and operation require preparing in advance it is vital to cool food rapidly to below 5°C and reheat quickly once to above 75°C.
Temperature-controlled buffets (both hot and cold) keep food out of the danger zone and ensure food is safe to eat.
Are you sure to perform this action?