INT-FB-ADV-4.2.2

HACCP in Practice, Allergen Control at Scale and the Records the Interior Owns

INT-FB-ADV-4 · Leading Service and Food-Safety Leadership · INT-FB-ADV-4.2 The Galley Relationship and Food-Safety Leadership

Food-safety leadership means running the yacht's HACCP-based system, not just following it. This lesson covers critical control points, temperature logs, allergen control and cross-contamination at scale, and the records the interior is responsible for.

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 05; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.