Subject Matter:             
CATERING MANAGEMENT
Food Safety Plan
 
Standard :                         
MLC 2006 as amended
Regulation 3.2, Standard A3.2, and Guideline 3.2..
 
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 factors to consider when assessing the hazards to the food supply of a ship and identifying essential process as part of a food safety plan.
 
Learning Objectives 
Upon completion of this module, you will be able to:
Perform an assessment of the hazards to the food supply of a ship.  
Describe the typical contaminants that may be present on food.
Summarize the main factors that contribute to food borne disease.
Summarize the essential supporting processes upon which a food safety plan relies.
Describe best practices for the storage of foodstuffs.
 
Estimated learning time: 30 minutes.