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Subject Matter:      

CATERING MANAGEMENT

Food  Handling Safety Fundamentals, Plan and 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 the following:

  • 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.
  • 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.
  • 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 module 1, 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.

 

Upon completion of module 2, 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.

 

Upon completion of module 3, 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: 1hour and 30 mins

 

Credits: 

This module was developed by IDESS IT Subject Matter Experts.

 

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IDESS Interactive Technologies (IDESS I.T.) Inc.

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Food Safety : Handling Safety Fundamentals, Plan and Procedures.

$50.00Price
  • ASSESSMENT

    After completing the module, you will be presented with the option to take a test comprised of multiple choice questions, or the opportunity to review the module prior to taking the test.

     

    The pass mark is set at 70%.

     

    A certificate of completion is awarded when you achieve a passing mark.

  • Email Link

    Once the purchase is completed, you will receive an email with an access link to your registered email.

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