Explore Seably

Professional Training
Sailing and Boating

Onboard Operations

Cargo Handling Deck Operations Maintenance and Repair Interior and Service Medical Security

Culture, Law and Policy

Emergency Procedures Communications Legislation Environment and Sustainability Regulations and Policies Health and Wellbeing Fitness and Lifestyle

Engine Department

Engineering Engine Machinery and Systems Electrics and Power Systems Electronics Information Technology

Ship Handling

Meteorology Navigation Ship Handling and Manoeuvring Stability

Equipment

Inspections Firefighting Life Saving Appliances

Human Behaviour

Personal Safety Risk Management Human Resource Leadership and Management

Pillars of Sailing

Navigation Manoeuvring Meteorology Safety Ordinary Maintenance Racing

Onboard Systems

Electrics and Power Systems Electronics Communications Engineering

Boat Components

Deck Hardware Sail and Rigs Ropes

Shipyard and Environment

Boatbuilding Shipyard Operations Environment and Sustainability Yard Maintenance

Yachting

Clothing Yacht Charter Nautical Tourism
Log In

Seably for Business

Subscribe to Seably for Business and give your employees unlimited access to all courses. Build a culture that drives your business forward.

For Merchant

Bulk Carriers

Container Ships

Ferries

Gas Carriers

Offshore Vessels

Passenger Ships

Ro-Ro Ships

Tanker Ships

Tug Boats

For Leisure

Yacht Charter Agencies

Yacht Charter Operators

Yacht Builders

Yacht Marinas

Superyachts

The Platform

Employees

Flexible user management

Builder

Create training easily

Assignments

Assign and measure

Reports

Analytics and insights
Book a demo
Teach Log In

Business

For Merchant

Bulk Carriers

Container Ships

Ferries

Gas Carriers

Offshore Vessels

Passenger Ships

Ro-Ro Ships

Tanker Ships

Tug Boats

For Leisure

Yacht Charter Agencies

Yacht Charter Operators

Yacht Builders

Yacht Marinas

Superyachts

The Platform

Employees

Flexible user management

Builder

Create training easily

Assignments

Assign and measure

Reports

Analytics and insights

 Book a demo

Level 3 Supervising Food Safety at Sea: Ferry, Cruise and Commercial

GQUAL
• 2 hours and 31 minutes
Avg. rating 4.0
Enroll now
Share

Level 3 Supervising Food Safety at Sea: Ferry, Cruise and Commercial

GQUAL
• 2 hours and 31 minutes
Avg. rating 4.0
Enroll now

Write a Review

(optional)
Overview Lessons

  1. Food Safety in the Maritime Industry

    Food Safety in the Maritime Industry

    In this lesson, we will go through an overview of compliance and how food safety is the responsibility of everyone on board. We will also understand the role of those working in a food environment in internal food safety inspections/audits.

    0%
    Food Safety Level 3: Introduction and Your Role as a Supervisor 7 minutes
    Reporting of Food Safety Problems 3 minutes
    The Categories of Hazards in Food Safety 2 minutes
    Assessment: Food Safety in the Maritime Industry 3 minutes

  2. Microbiological Hazards

    Microbiological Hazards

    In this lesson, we will cover the different types of microbes, the main causes of microbiological multiplication and survival factors; factors that influence the multiplication of food poisoning bacteria; the conditions under which spores and toxins are formed and the consequences these may have for food safety; the temperatures that support the most rapid multiplication of food poisoning bacteria; methods of minimising and preventing bacterial multiplication as well as the methods used to destroy food poisoning bacteria in food.

    0%
    Microbiological Hazards 9 minutes
    Time & Temperature 7 minutes
    Bacterial Multiplication and Survival 5 minutes
    Your Food Groups 6 minutes
    Assessment: Microbiology 5 minutes

  3. Contamination Hazards and Control - Your Role as Supervisor

    Contamination Hazards and Control - Your Role as Supervisor

    By the end of this lesson, you will outline the responsibilities of those working in a catering environment when identifying hazards posed by and procedures to control, microbiological, chemical, physical and allergenic contamination. Learn how microbiological, physical and chemical contamination and cross-contamination can be controlled throughout the food production process and gain knowledge of common foods which cause allergic reactions.

    0%
    Micro-Biological Contamination and Control 12 minutes
    PHYSICAL Contamination and Control 3 minutes
    CHEMICAL Contamination and Control 1 minute
    ALLERGENIC Contamination and Control 8 minutes
    Assessment: Contamination Hazards and Control 3 minutes

  4. Food Poisoning, Control and Personal Hygiene

    Food Poisoning, Control and 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 ship. The requirement for adequate training of food handlers, the requirement for handwashing facilities and the requirement for crew to report personal illness.

    0%
    Food Poisoning and Control 7 minutes
    Personal Hygiene 3 minutes
    Assessment: Food Poisoning, Control & Personal Hygiene 2 minutes

  5. The Ship Environment and Equipment

    The Ship Environment and Equipment

    In this lesson, you will learn how good design can help avoid cross-contamination through workflow and layout. You will also learn the hazards associated with poor design and construction of food premises, the importance of using washing/cleaning facilities and equipment appropriately and the need for good lighting; the hazards associated with damaged equipment and surfaces in a food room need for good ventilation; and the role of those working in a catering environment regarding equipment and premises including the action to take if damaged equipment or surfaces are identified in a food room.

    0%
    Workflow 1 minute
    The Ship Environment and Equipment 1 minute
    Assessment: The Ship environment & Equipment 1 minute

  6. 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 and Disinfection 1 minute

  7. 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%
    Pests and Their Control 3 minutes
    Assessment: Food Pests and Control 1 minute

  8. Food Safety Management from Purchase to Service: HACCP

    Food Safety Management from Purchase to Service: HACCP

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

    0%
    Food Safety Management 15 minutes
    Important Records and Documentation 1 minute
    Assessment: Food Safety Management 2 minutes

  9. An Introduction to Internal Auditing

    An Introduction to Internal Auditing

    This lesson is aimed at encouraging supervisors to continue thier learning for auditing.

    0%
    Internal Audits and Inspections 1 minute

  10. News

    News

    In this lesson, you will find links to further reading relating to actual food safety outbreaks.

    0%
    Further Reading 1 minute

  11. 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 3 Supervising Food Safety at Sea: Ferry, Cruise and Commercial 18 minutes

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