Assessment: Microbiology

Food Safety in the Superyacht Industry

Food Safety in the Superyacht Industry

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

0%
Food Safety Level 2 Compliancy 1 minute
What Food Safety Problems Should You Report? 1 minute
The Categories of Hazards in Food Safety 2 minutes
Assessment: Food Safety in the Superyacht 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 6 minutes
Time and Temperature 5 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 7 minutes
PHYSICAL Contamination and Control 2 minutes
CHEMICAL Contamination and Control 1 minute
ALLERGENIC Contamination and Control 6 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 4 minutes
Personal Hygiene 3 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 1 minute
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: Yachts 18 minutes

Lessons

Food Safety in the Superyacht Industry

Food Safety in the Superyacht Industry

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

0%
Food Safety Level 2 Compliancy 1 minute
What Food Safety Problems Should You Report? 1 minute
The Categories of Hazards in Food Safety 2 minutes
Assessment: Food Safety in the Superyacht 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 6 minutes
Time and Temperature 5 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 7 minutes
PHYSICAL Contamination and Control 2 minutes
CHEMICAL Contamination and Control 1 minute
ALLERGENIC Contamination and Control 6 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 4 minutes
Personal Hygiene 3 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 1 minute
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: Yachts 18 minutes
2

Assessment: Microbiology

  • 7
  • Questions
  • No time limit
  • Unlimited attempts
  • 80%
  • Passing threshold

Question 1 of 7

When should waste be removed from the galley?

Question 2 of 7

Which of the following is the best way to store waste in a galley?

Question 3 of 7

Which one of the following is required by bacteria to multiply?

Question 4 of 7

What are mould, bacteria and viruses?

Question 5 of 7

Viruses need food to multiply. Is this statement True or False?

Question 6 of 7

What type of bacteria causes food to rot or perish?

Question 7 of 7

What are pathogens?

You Passed This Quiz. Let’s Move On!

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

When should waste be removed from the galley?

When the waste bins are overflowing.
Your answer
Regularly throughout the day.
Your answer
When there is a break.
Your answer
Every 24 hours.
Your answer

Which of the following is the best way to store waste in a galley?

In a cardboard box lined with a clean bin bag.
Your answer
In a neat pile on the floor until the end of the meal preparation.
Your answer
In a black plastic sack inside a foot-operated bin.
Your answer
In a plastic bag in a cleanable container with a foot-operated lid.
Your answer

Which one of the following is required by bacteria to multiply?

Time
Your answer
Light
Your answer
An acid PH
Your answer
Dryness
Your answer

What are mould, bacteria and viruses?

Micro-organisms
Your answer
Toxins
Your answer
Poisonous
Your answer
Pathogenic
Your answer

Viruses need food to multiply. Is this statement True or False?

True
Your answer
False
Your answer

What type of bacteria causes food to rot or perish?

Friendly
Your answer
Spoilage
Your answer
Mouldy
Your answer
Pathogenic
Your answer

What are pathogens?

Useful for making cheese.
Your answer
Harmful to humans.
Your answer
Chemical hazards.
Your answer
Cleaning chemicals.
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!

When should waste be removed from the galley?

When the waste bins are overflowing.
Your answer
Regularly throughout the day.
Your answer
When there is a break.
Your answer
Every 24 hours.
Your answer

Which of the following is the best way to store waste in a galley?

In a cardboard box lined with a clean bin bag.
Your answer
In a neat pile on the floor until the end of the meal preparation.
Your answer
In a black plastic sack inside a foot-operated bin.
Your answer
In a plastic bag in a cleanable container with a foot-operated lid.
Your answer

Which one of the following is required by bacteria to multiply?

Time
Your answer
Light
Your answer
An acid PH
Your answer
Dryness
Your answer

What are mould, bacteria and viruses?

Micro-organisms
Your answer
Toxins
Your answer
Poisonous
Your answer
Pathogenic
Your answer

Viruses need food to multiply. Is this statement True or False?

True
Your answer
False
Your answer

What type of bacteria causes food to rot or perish?

Friendly
Your answer
Spoilage
Your answer
Mouldy
Your answer
Pathogenic
Your answer

What are pathogens?

Useful for making cheese.
Your answer
Harmful to humans.
Your answer
Chemical hazards.
Your answer
Cleaning chemicals.
Your answer
Score: Attempts:

Rate Your Experience

Congratulations ! You completed Level 2 Food Safety at Sea: Yachts. Now rate your experience.

Click the stars to rate

Write a Review

Confirmation Required

Are you sure to perform this action?

Assigned to You

Libraries

Bookmarked

Your Topics

  1. Learning History
  2. Courses
  3. Certificates
  2. Teach on Seably
  1. Profile and Account
  2. Help Center
  3. Sign Out