HAZARDS AND CONTROLS

Code No: 991

Video Running Time: 27 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 One: Hazards and Controls
This illustrates the four principal hazards of food contamination: pathogenic bacteria, physical objects, chemicals and allergenic substances. All could cause sickness or injury, affecting crew efficiency and passenger comfort, even risking ship safety in extreme cases. All are easily avoidable by following the correct control measures. The other three programmes look in more detail at measures available to avoid contamination.

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