Subject Matter:    
CATERING MANAGEMENT
Food Safety Procedures
 
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 equipment used in galleys and other food handling areas, as well as the operational procedures to follow that ensure sanitation standards are maintained. 
 
Learning Objectives 
Upon completion of this module, you will be able to: 
Describe the procedures to follow to maintain food storage spaces in a sanitary condition.  
Summarize the general requirements for the outfitting of spaces where food is handled. 
Describe the procedures galley crew should follow to ensure personal standards of hygiene are maintained. 
Explain the general operating procedures for dishwashing machines, and routines for manual washing of dishes and utensils. 
Explain the requirements for separation of different foods when stored. 
Describe the routines and procedures for cleaning food handling and storage spaces. 
 
 
Estimated learning time: 30 minutes.