Assessment: Food Safety in the Maritime Industry

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 Yacht Environment and Equipment

The Yacht 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 Yacht Environment and Equipment 1 minute
Assessment: The Yacht Environment and 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.

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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.

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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.

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Final Assessment: Level 3 Supervising Food Safety at Sea: For the Superyacht 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 Yacht Environment and Equipment

The Yacht 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 Yacht Environment and Equipment 1 minute
Assessment: The Yacht Environment and 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: For the Superyacht 18 minutes
2

Assessment: Food Safety in the Maritime Industry

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

Question 1 of 7

Which of the following would be the MOST serious effect of poor food safety practices?

Question 2 of 7

Which of the following are factors which affect bacterial multiplication?

Question 3 of 7

What is contamination?

Question 4 of 7

Which of the following is the BEST meaning of ‘food safety’?

Question 5 of 7

After cooking meat which is to be served cold, why should it be rapidly cooled?

Question 6 of 7

What do you do if you notice a problem in food safety?

Question 7 of 7

Which of the following is the MOST common cause of food safety issues?

You Passed This Quiz. Let’s Move On!

Good work! You just completed the quiz Assessment: Food Safety in the Maritime Industry. Let’s move on to the next.

Which of the following would be the MOST serious effect of poor food safety practices?

Food poisoning.
Your answer
Poor working conditions.
Your answer
Higher running costs.
Your answer
More food waste.
Your answer

Which of the following are factors which affect bacterial multiplication?

Nutrients, pH, temperature and dust.
Your answer
Nutrients, pH, light and temperature.
Your answer
Nutrients, pH, available water and temperature.
Your answer
Temperature, available water, light and pH.
Your answer

What is contamination?

Something objectionable in food.
Your answer
A rapid method of cooling food.
Your answer
Something that is not destroyed by cooking.
Your answer
The multiplication of bacteria in food.
Your answer

Which of the following is the BEST meaning of ‘food safety’?

Using enough cleaning chemicals to keep surfaces clean.
Your answer
Ensuring food is free from harm of any kind.
Your answer
Keeping food at the right temperature so that bacteria will not multiply.
Your answer
Washing hands regularly throughout the day.
Your answer

After cooking meat which is to be served cold, why should it be rapidly cooled?

To prevent spores from surviving in food.
Your answer
To prevent spores from contaminating food.
Your answer
To prevent spores from multiplying in food.
Your answer
To prevent spores from germinating in food.
Your answer

What do you do if you notice a problem in food safety?

Report to your Head of Department (manager or supervisor).
Your answer
Try and fix it and hope for the best.
Your answer
Report to the next person on duty.
Your answer
Report to the Maritime Coast Guard Agency.
Your answer

Which of the following is the MOST common cause of food safety issues?

Cooking food throughly and serving immediately.
Your answer
Removing food from packaging and labelling it.
Your answer
Washing hands before entering any food areas.
Your answer
Preparing food too far in advance and storing at room temperature.
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 of the following would be the MOST serious effect of poor food safety practices?

Food poisoning.
Your answer
Poor working conditions.
Your answer
Higher running costs.
Your answer
More food waste.
Your answer

Which of the following are factors which affect bacterial multiplication?

Nutrients, pH, temperature and dust.
Your answer
Nutrients, pH, light and temperature.
Your answer
Nutrients, pH, available water and temperature.
Your answer
Temperature, available water, light and pH.
Your answer

What is contamination?

Something objectionable in food.
Your answer
A rapid method of cooling food.
Your answer
Something that is not destroyed by cooking.
Your answer
The multiplication of bacteria in food.
Your answer

Which of the following is the BEST meaning of ‘food safety’?

Using enough cleaning chemicals to keep surfaces clean.
Your answer
Ensuring food is free from harm of any kind.
Your answer
Keeping food at the right temperature so that bacteria will not multiply.
Your answer
Washing hands regularly throughout the day.
Your answer

After cooking meat which is to be served cold, why should it be rapidly cooled?

To prevent spores from surviving in food.
Your answer
To prevent spores from contaminating food.
Your answer
To prevent spores from multiplying in food.
Your answer
To prevent spores from germinating in food.
Your answer

What do you do if you notice a problem in food safety?

Report to your Head of Department (manager or supervisor).
Your answer
Try and fix it and hope for the best.
Your answer
Report to the next person on duty.
Your answer
Report to the Maritime Coast Guard Agency.
Your answer

Which of the following is the MOST common cause of food safety issues?

Cooking food throughly and serving immediately.
Your answer
Removing food from packaging and labelling it.
Your answer
Washing hands before entering any food areas.
Your answer
Preparing food too far in advance and storing at room temperature.
Your answer
Score: Attempts:

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