Interior Foundation
Supervising Food Safety Onboard
- Modules
- 4
- Lessons
- 14
- Questions
- 70
Independent study. xplor is not an Ofqual-regulated awarding organisation or an approved centre, and awards no qualification. Useful preparation if you are working toward a Level 3 supervising food safety award, which must be sat with an approved centre.
Aligned to the IAMI GUEST Program framework. Preparatory study only — assessment and certification are carried out by an approved GUEST Training Provider. Official source (GUEST Program). Owning the food-safety system as a supervisor.
FOOD-SUP-1 · The Supervisor and the Law
3 lessons
FOOD-SUP-1.1 From Cook to Supervisor
Practice in examiner ↗FOOD-SUP-1.1.1Supervising, Not Just Cooking: Owning the Galley SystemThe difference between practising food safety and supervising it, what a food-safety supervisor owns on a yacht, and why the yacht environment raises the stakes. States plainly that xplor is not an approved centre and awards no qualification.PreviewFOOD-SUP-1.1.2The Law, the Flag State and Your Food-Safety Management SystemOutlines where a yacht's food-safety legal duties come from — flag state, port state, MLC 2006, charter and the vessel's own documented system — and the outline duties of the food business and of the supervisor. Stresses that statutory figures vary by jurisdiction.Locked
FOOD-SUP-1.2 Accountability and Authority
Practice in examiner ↗FOOD-SUP-2 · Applied Microbiology and the Yacht Food Chain
4 lessons
FOOD-SUP-2.1 Pathogens and the Science of Control
Practice in examiner ↗FOOD-SUP-2.1.1Pathogens, Spores and Toxins at Supervisor LevelCovers the pathogens a food-safety supervisor must know, how spores and heat-stable toxins defeat cooking, and which control measure actually works for each organism. Highlights vulnerable groups on board.LockedFOOD-SUP-2.1.2The Growth Curve and the Levers That Interrupt ItExplains the bacterial growth curve and FATTOM, then works through each control lever — temperature, cooling speed, time, pH, water activity, atmosphere and competitive flora — showing how each interrupts growth and how hurdles combine.Locked
FOOD-SUP-2.2 The Yacht Food Chain
Practice in examiner ↗FOOD-SUP-2.2.1The Yacht Food Chain: Contamination Routes and Control by DesignCovers the four contamination routes and how to design them out rather than police them, and works through where the yacht food chain actually breaks: unfamiliar-port provisioning, tender cold-chain transfers, long passages, shore water, ice and waste. Treats delivery acceptance as a control point.LockedFOOD-SUP-2.2.2High-Risk Service: Raw Fish, the Beach Barbecue and the 35°C BuffetApplies hazard control to the highest-risk yacht services: raw and locally caught fish and shellfish, the beach barbecue, and buffet service in extreme heat. Includes parasite freezing, scombrotoxin, ciguatera, batch service and time-limited display.Locked
FOOD-SUP-3 · HACCP as a System You Own
4 lessons
FOOD-SUP-3.1 Building the HACCP Plan
Practice in examiner ↗FOOD-SUP-3.1.1The Seven Principles, the Twelve Steps and the Flow DiagramSets out the seven HACCP principles and the twelve logical steps of a HACCP study, and shows how to build and confirm a flow diagram for a yacht's food operation, including water, ice and the tender transfer. Introduces hazard analysis with a worked table.LockedFOOD-SUP-3.1.2CCPs, Critical Limits, Monitoring and Corrective ActionDefines what makes a control point critical, works through the HACCP decision tree, and presents a yacht HACCP plan extract with critical limits, monitoring and corrective actions. Stresses that corrective action must address both the food and the underlying cause.Locked
FOOD-SUP-3.2 Keeping the Plan Alive
Practice in examiner ↗FOOD-SUP-3.2.1Verification, Validation, Records and Document ControlDistinguishes monitoring, verification and validation, sets out a practical verification schedule, and covers record-keeping and document control that would survive an inspection or a legal challenge.LockedFOOD-SUP-3.2.2Prerequisite Programmes, Supplier Approval and Reviewing the PlanExplains why HACCP collapses without prerequisite programmes, details each programme and its typical yacht failure mode, covers supplier approval and traceability, and sets out the triggers for reviewing the HACCP plan.Locked
FOOD-SUP-4 · Leading the Food-Safety Culture
3 lessons
FOOD-SUP-4.1 Competence, Coaching and Fitness to Work
Practice in examiner ↗FOOD-SUP-4.1.1Training, Competence and Coaching the CrewCovers who needs which food-safety training on a yacht, the difference between a certificate and demonstrated competence, and how a supervisor coaches, corrects and monitors crew without destroying honest reporting.LockedFOOD-SUP-4.1.2Fitness to Work, Illness Exclusion and Allergen Management as a SystemCovers fitness-to-work reporting, the 48-hour illness exclusion rule and the microbiological reason it exists, how to hold the line under short-handed pressure, and allergen management built as a system of declaration, verification, segregation and truthful communication.Locked