Food handling and hygiene policy

As a maritime training business, we do not serve food as such, but as a training crew we do have to eat, and there fore must handle and prepare food, and victualling within the training syllabus for some of our courses. This policy is a guideline to assist instructors, and students to handle and prepare food in the safest practicable way.

Selection:

Allergens

Use by Date

Inspect

Procurement

Expiry Date

Transport and Storage

Cold Chain

Separation

Temperature danger zone 5-60

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