Workflow
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.
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.
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.
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.
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.
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 and temperature control.
This lesson is aimed at encouraging supervisors to continue thier learning for auditing.
In this lesson, you will find links to further reading relating to actual food safety outbreaks.
In this lesson, you will go through a final assessment to identify the level of knowledge you have gained from this course.
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.
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.
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.
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.
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.
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 and temperature control.
This lesson is aimed at encouraging supervisors to continue thier learning for auditing.
In this lesson, you will find links to further reading relating to actual food safety outbreaks.
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 1 of 3•1 minute read
Ships are generally extremely well maintained to a very high standard. They are also very well designed to create a linear workflow within food environments. Your job as a supervisor is to ensure the linear workflow is not breached and your team understands the importance of this workflow always adopting the approach of clearing and clearing as you go.
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