Assessment: Microbiology

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.

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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

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.

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

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.

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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

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.

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

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.

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

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.

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Reasons for Cleaning and Cleaning Schedules 2 minutes
Chemicals and Their Usage 4 minutes
Assessment: Cleaning and 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%
Pests and Their Control 3 minutes
Assessment: Food Pests and Control 1 minute

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.

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

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

News

News

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

0%
Further Reading 1 minute

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

Lessons

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

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

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

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

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

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

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

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

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

News

News

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

0%
Further Reading 1 minute

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
2

Assessment: Microbiology

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

Question 1 of 7

All pathogenic bacteria form spores. Is this statement True or False?

Question 2 of 7

What is the minimum temperature hot food can be held at safely before service?

Question 3 of 7

Which of these statements is correct?

Question 4 of 7

What temperature is the Danger (high risk) zone?

Question 5 of 7

Food-contact surfaces should be which of the following?

Question 6 of 7

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

Question 7 of 7

When should waste be removed from the galley?

You Passed This Quiz. Let’s Move On!

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

All pathogenic bacteria form spores. Is this statement True or False?

False
Your answer
True
Your answer

What is the minimum temperature hot food can be held at safely before service?

63°C or above.
Your answer
25°C or above.
Your answer
75° or above.
Your answer
50°C or above.
Your answer

Which of these statements is correct?

Spoilage bacteria are called pathogens.
Your answer
Most pathogenic bacteria grow best at 37°C.
Your answer
All bacteria are harmful.
Your answer
You can easily see bacteria on food.
Your answer

What temperature is the Danger (high risk) zone?

5°-63°C
Your answer
20°-50°C
Your answer
50°-75°C
Your answer
63°-75°C
Your answer

Food-contact surfaces should be which of the following?

Clean and absorb moisture.
Your answer
Toxic and easy to clean and disinfect.
Your answer
Hard-wearing and toxic.
Your answer
Easy to clean and disinfect.
Your answer

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

True
Your answer
False
Your answer

When should waste be removed from the galley?

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

All pathogenic bacteria form spores. Is this statement True or False?

False
Your answer
True
Your answer

What is the minimum temperature hot food can be held at safely before service?

63°C or above.
Your answer
25°C or above.
Your answer
75° or above.
Your answer
50°C or above.
Your answer

Which of these statements is correct?

Spoilage bacteria are called pathogens.
Your answer
Most pathogenic bacteria grow best at 37°C.
Your answer
All bacteria are harmful.
Your answer
You can easily see bacteria on food.
Your answer

What temperature is the Danger (high risk) zone?

5°-63°C
Your answer
20°-50°C
Your answer
50°-75°C
Your answer
63°-75°C
Your answer

Food-contact surfaces should be which of the following?

Clean and absorb moisture.
Your answer
Toxic and easy to clean and disinfect.
Your answer
Hard-wearing and toxic.
Your answer
Easy to clean and disinfect.
Your answer

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

True
Your answer
False
Your answer

When should waste be removed from the galley?

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

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