Subject Matter:
CATERING MANAGEMENT
Food Handling Safety Fundamentals
Standard :
MLC 2006 as amended
Regulation 3.2, Standard A3.2, and Guideline 3.2
WHO International Health Regulations (2005)
Language:
English
Purpose:
The purpose of this e:-learning module is to transfer the required knowledge, that will provide the learner with a thorough understanding of the routines and practices required to maintain safe levels of hygiene in the workplace, the galley and other food handling areas, within the regulatory framework.
Learning Objectives:
Upon completion of this module, you will be able to:
- Explain the regulatory framework setting the standards for seafarer welfare.
- Describe workplace hygiene routines and practices used aboard ship to protect food and water supplies:
- Identify critical control points for the safety of food and water in the food production system.
- Summarize responsibilities.
Estimated learning time: 30 minutes.
Food Safety: Handling Safety Fundamentals - MO1
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