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