Highfield Level 2 Award in Food Safety at Sea

The learner will The learner can
1. Understand the responsibilities of foodhandling personnel when at sea
1.1 Identify the importance of food safety procedures and behaviour, hazard identification and safe food-handling practices when on board
1.2 Identify how to report food safety hazards
1.3 Identify the responsibilities of food handlers working at sea
2. Understand the importance of on-board food handlers keeping themselves clean and hygienic
2.1 Explain the importance of personal hygiene in food safety
2.2 Identify effective personal hygiene practices relating to:
o hand washing
o personal illnesses and injuries
o handling food
o protective clothing
3. Understand the importance of keeping a ship’s work areas clean and hygienic
3.1 Explain how to keep the ship’s work area and equipment clean and tidy, by following maritime-specific procedures relating to:
o cleaning methods
o safe use of chemicals
o storage of cleaning chemicals
3.2 Explain how to safely dispose of waste both on-board and at port
3.3 Identify the importance of pest control and reporting infestation, both at sea and in port
4. Identify the importance of keeping food products safe when on board
4.1 Identify contamination and crosscontamination risks to food safety from:
o microbial hazards
o chemical hazards
o physical hazards
o allergenic hazards
4.2 Identify safe temperature control practices, both on-board and at port, for the delivery and storage of food products
4.3 Identify safe date-marking and stockrotation practices on board
4.4 Identify safe food handling and temperature control practices, both on-board and at port, for:
o preparing food
o cooking food
o cooling and reheating food
o holding and serving food
4.5 Explain how to recognise and report food spoilage