Workflow
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.
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Read more or useStep 5 of 6•1 minute read
Yachts and ships are generally extremely well maintained to a very high standard. How the crew create the workflow within the food areas is crucial to reducing the risks of contamination. Always adopt the approach of clearing and clearing as you go.
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