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Independent study. xplor is not an Ofqual-regulated awarding organisation or an approved centre, and awards no qualification. Covers the ground assessed at Level 2 food safety in catering; the regulated award itself must be sat with an approved centre.

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FOOD-GALLEY-1 · Food Safety, the Law and Your Responsibility

3 lessons
FOOD-GALLEY-1.1 Why Food Safety Matters at Sea Practice in examiner →
FOOD-GALLEY-1.1.1

FOOD-GALLEY-1.1.1

Food-Borne Illness and the Cost of a Galley Outbreak

Food-borne illness is caused by contaminated food that usually looks, smells and tastes normal, and it hits vulnerable groups hardest. At sea an outbreak cannot be contained, evacuated or hidden, and the consequences reach the guest, the yacht and the individual food handler.

FOOD-GALLEY-1.1.2

FOOD-GALLEY-1.1.2

The Food Handler's Duty and Personal Responsibility

Anyone who touches food onboard is a food handler, including deck and interior crew, and each has a personal legal and moral duty to protect food, keep clean, report illness and follow the yacht's system. Records must be honest, and food safety offences can be brought against the individual.

FOOD-GALLEY-2 · Microbiology and Contamination

3 lessons
FOOD-GALLEY-2.1 Micro-organisms and the Key Pathogens Practice in examiner →
FOOD-GALLEY-2.1.1

FOOD-GALLEY-2.1.1

Bacteria, Viruses, Moulds and Yeasts: Growth, Spores and Toxins

Bacteria multiply in food and cause most food poisoning, while viruses only travel on it; moulds and yeasts are mainly spoilage. Bacteria need food, moisture, warmth and time, and spores and heat-stable toxins mean cooking and reheating do not always make food safe.

FOOD-GALLEY-2.1.2

FOOD-GALLEY-2.1.2

The Key Pathogens: Sources, Onset and Why Each Matters

The eight key pathogens differ in source, onset and mechanism: fast onset means a pre-formed toxin, slow onset means an infection, and spore-formers are diseases of bad cooling. Listeria grows in the fridge, Staph aureus comes from the handler, and Norovirus needs only a trace to spread.

FOOD-GALLEY-3 · Temperature Control and the Food Journey

4 lessons
FOOD-GALLEY-3.1 The Cold Chain: Chilling, Freezing and Storage Practice in examiner →
FOOD-GALLEY-3.1.1

FOOD-GALLEY-3.1.1

The Danger Zone: Chilling, Freezing and Thawing

The danger zone of 5 to 63 degrees C is where bacteria multiply, and chilling and freezing only pause them - Listeria even grows in the fridge. Thaw in the refrigerator on the bottom shelf, never refreeze thawed raw food, and after a power failure judge food on time and temperature, not appearance.

FOOD-GALLEY-3.1.2

FOOD-GALLEY-3.1.2

Delivery, Storage, Stock Rotation and Provisioning at Sea

Check temperature, dates, packaging and supplier at delivery and reject what fails, then store raw below ready-to-eat, covered, labelled and rotated by FIFO. Use-by is a safety date and must not be passed; remote provisioning means assuming the cold chain and the water supply are unreliable.

FOOD-GALLEY-3.2 Cooking, Holding and Service Practice in examiner →
FOOD-GALLEY-3.2.1

FOOD-GALLEY-3.2.1

Cooking, Core Temperature and Probe Discipline

Cooking kills vegetative bacteria but not spores or heat-stable toxins, and colour is no proof of safety - only a core temperature is, classically 75 degrees C for 30 seconds. Probe the thickest part with a disinfected probe, avoid bone, record the reading, and calibrate the probe in ice and boiling water.

FOOD-GALLEY-3.2.2

FOOD-GALLEY-3.2.2

Hot Holding, Cooling, Reheating and Service Away from the Galley

Hold hot food at 63 degrees C or above, cool cooked food to chilled within 90 minutes in shallow portions, and reheat to 75 degrees C once only. Beach and buffet service breaks temperature control, so pack, time and discard food to a rule rather than to a guess.

FOOD-GALLEY-4 · People, Premises and the System

4 lessons
FOOD-GALLEY-4.1 People and Premises Practice in examiner →
FOOD-GALLEY-4.1.1

FOOD-GALLEY-4.1.1

Personal Hygiene, Fitness to Work and Protective Clothing

Handwashing with soap, warm water, twenty seconds of technique and proper drying is the single most effective control, and gloves do not replace it. Hair, jewellery, nails, wounds and clean protective clothing are all controlled, and any food handler with vomiting or diarrhoea must be excluded until 48 hours symptom-free.

FOOD-GALLEY-4.1.2

FOOD-GALLEY-4.1.2

The Galley as Premises: Design, Water, Waste and Pests at Sea

Galleys and stores must be designed and maintained so they can actually be cleaned, with potable water treated as an ingredient and waste sealed and removed under MARPOL. Pests board with provisioning, so breaking down cardboard on the dock, sealing dry stores and fitting rat guards are the primary defences.

FOOD-GALLEY-4.2 Cleaning, Allergens and HACCP Practice in examiner →
FOOD-GALLEY-4.2.1

FOOD-GALLEY-4.2.1

Cleaning, Disinfection and the Six-Stage Clean

Cleaning removes soil, disinfection reduces bacteria, and disinfectant does not work on a dirty surface - so the six-stage process runs pre-clean, main clean, rinse, disinfect, final rinse, dry, with the contact time observed. A written, signed cleaning schedule is both the working standard and a due diligence record.

FOOD-GALLEY-4.2.2

FOOD-GALLEY-4.2.2

Allergens and HACCP: Your Role in the Yacht's Food Safety System

The 14 regulated allergens can kill in trace amounts, cooking does not destroy them, and the only honest answer to a guest's allergy question is a checked one. HACCP's seven principles run the yacht's food safety system, and the interior crew are the monitoring, the recording and the corrective action within it.

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).

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