Assessment: Contamination Hazards and Control

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: Contamination Hazards and Control

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

Question 1 of 7

Which one of the following could be a chemical contaminant of food?

Question 2 of 7

Which one of the following could be a physical contaminant of food?

Question 3 of 7

Which of the following in NOT a category of contamination hazard?

Question 4 of 7

What is usually the incubation period (onset time) for bacterial food poisoning?

Question 5 of 7

Which of the following is most likely to result in food poisoning?

Question 6 of 7

Which is the BEST description of cross-contamination?

Question 7 of 7

Which of the following is a microbiological hazard in food?

You Passed This Quiz. Let’s Move On!

Good work! You just completed the quiz Assessment: Contamination Hazards and Control . Let’s move on to the next.

Which one of the following could be a chemical contaminant of food?

Too much preservative added to a recipe.
Your answer
Too many bacteria in food.
Your answer
Using nuts in a recipe.
Your answer
Presence of metal nuts and bolts in the product.
Your answer

Which one of the following could be a physical contaminant of food?

Virus
Your answer
Disinfectant
Your answer
Plastic
Your answer
Gluten
Your answer

Which of the following in NOT a category of contamination hazard?

Packaging
Your answer
Chemical
Your answer
Microbiological
Your answer
Allergenic
Your answer

What is usually the incubation period (onset time) for bacterial food poisoning?

5 to 20 hours
Your answer
1 to 36 hours
Your answer
1 to 2 hours
Your answer
48 or more hours
Your answer

Which of the following is most likely to result in food poisoning?

Raw meat contaminated with pathogens.
Your answer
Pasteurised (heat-treated) milk unrefrigerated for 4 hours.
Your answer
A product made with eggs that has been thoroughly cooked.
Your answer
Cooked meat contaminated with pathogens.
Your answer

Which is the BEST description of cross-contamination?

When a food handler does not wash their hands after cooking.
Your answer
The transfer of bacteria from a contaminated source, usually raw food, to ready-to-eat food.
Your answer
The transfer of bacteria from a ready to eat food to raw food to be cooked.
Your answer
The origin of the food poisoning bacteria.
Your answer

Which of the following is a microbiological hazard in food?

Detergent
Your answer
Viruses
Your answer
Peanuts
Your answer
String
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!

Which one of the following could be a chemical contaminant of food?

Too much preservative added to a recipe.
Your answer
Too many bacteria in food.
Your answer
Using nuts in a recipe.
Your answer
Presence of metal nuts and bolts in the product.
Your answer

Which one of the following could be a physical contaminant of food?

Virus
Your answer
Disinfectant
Your answer
Plastic
Your answer
Gluten
Your answer

Which of the following in NOT a category of contamination hazard?

Packaging
Your answer
Chemical
Your answer
Microbiological
Your answer
Allergenic
Your answer

What is usually the incubation period (onset time) for bacterial food poisoning?

5 to 20 hours
Your answer
1 to 36 hours
Your answer
1 to 2 hours
Your answer
48 or more hours
Your answer

Which of the following is most likely to result in food poisoning?

Raw meat contaminated with pathogens.
Your answer
Pasteurised (heat-treated) milk unrefrigerated for 4 hours.
Your answer
A product made with eggs that has been thoroughly cooked.
Your answer
Cooked meat contaminated with pathogens.
Your answer

Which is the BEST description of cross-contamination?

When a food handler does not wash their hands after cooking.
Your answer
The transfer of bacteria from a contaminated source, usually raw food, to ready-to-eat food.
Your answer
The transfer of bacteria from a ready to eat food to raw food to be cooked.
Your answer
The origin of the food poisoning bacteria.
Your answer

Which of the following is a microbiological hazard in food?

Detergent
Your answer
Viruses
Your answer
Peanuts
Your answer
String
Your answer
Score: Attempts:

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