Seably | Training for the Maritime Professional

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

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

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

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

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