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How can we help with your food safety?
How can we help with your food safety?
Our knowledge experience and skills provide a complete package for food safety management which will help improve the standards of food safety on board.
We aim to engender a culture of continuous food safety. The benefits to you are:
Easy to follow manuals and procedures
A better understanding of food safety
Reduced costs relating to food management
Reduced costs by lowering the chances of civil action
Compliance with the law
Cost effective engaging training where students actually learn
Example Policy Extract
Example Policy Extract
We write policies that take into account the areas of the world you sail in. Although USPH and Shipsan are probably the most widely recognised guidelines, they are not the only ones in the world. Our personalised policies combine manuals written in straightforward English with complete sets logs and records that comply with the countries in which you travel.
For example USPH requires that you be able to show the last 30 days of cool down logs, Shipsan require logs for the past 12 months.
Cooling guidelines
Where foodstuffs are to be held or served at chilled temperatures they are to be cooled as quickly as possible following the heat processing stage, or final preparation stage if no heat process is applied, to a temperature which does not result in a risk to health.
3.4.29.1 Cooling process
The temperature at the centre of the food product must be reduced:
from 63 °C to 21 °C in less than two hours;
and from 21 °C to 5 °C or less within a further four hours.
Associated log
Associated log
We produce logs that are compliant for wherever you sail.
They are easy to use and will help prove due diligence if needed, they have been approved by inspectors and enable traceability of your food products.
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