Food Safety for Offshore Installations Course outline

  • The importance of food hygiene
  • Legal responsibilities
  • Overview of risk analysis within a restricted food preparation environment
  • How food borne diseases may occur
  • Sources of contamination
  • Importance of food premises’ requirements (pre-requisites)
  • Temperature control during storage and delivery
  • Importance of cleaning and good housekeeping
  • Use of check lists.
  • Documentation
  • Food safety management systems based on the HACCP principles.
  • Supplier control
  • Identifying hazards
  • Addressing hazards through adequate evaluation
  • Monitoring of procedures
  • Reviewing of procedures