DELIVERY, STORAGE, PREPARATION AND COOKING

Code No: 992

Video Running Time: 23 minutes

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There are many hazards on board ship but hazardous food is one of the easiest to avoid. The four part Food Safety at Sea Series considers the risks that food poses to seafarers on all types of ship, as well as passengers on cruise ships and ferries, and how best they can be avoided.

Part Two, Delivery, Storage, Preparation and Cooking
This explains best practice in food suppliers, storage, preparation and cooking. It emphasises that suppliers must be reputable and that products must be in date. It details how food must be stored secure from pests and maintained at correct temperatures, and that different foods need different preparation methods, often in separate areas. It also emphasises the importance of cooking food at the right temperatures.

Target Audience
Ships' Masters, senior officers and all catering crew

Main Topics

• Four Main Kinds of Food Contamination
• Delivery, Storage, Preparation and Cooking
• Personal Hygiene
• Pest Control and Cleaning