Advance Food Safety & Hygiene

AIMS:

• Ensure compliance with MLC 2006 Regulation 3.2 related to food and catering on board ships.
• Promote high standards of food safety and personal hygiene among crew members.
• Enhance knowledge of food storage, stock control, and environmental protection in catering operations.
• Improve overall health and safety in catering environments on board ships.

OBJECTIVES:

• Understand the importance of Advanced Food Safety and Hygiene in preventing food-borne illnesses.
• Explain the relevant food laws and regulations applicable to the maritime industry.
• Identify common food safety hazards and methods to control contamination.
• Implement effective food preservation, storage, and temperature control practices.
• Maintain high standards of personal hygiene in catering operations.
• Ensure catering premises are kept hygienic and safe.
• Apply Hazard Analysis and Critical Control Point (HACCP) principles to manage food safety risks.
• Implement garbage management systems in compliance with environmental regulations.

COURSE CONTENT:

1. Kitchen operations, costs and menu planning
2. Safe working practices
3. Workplace safety and health
4. Healthier foods and special diets
5. Prevention of food-borne disease
6. Food hygiene
7. Personal hygiene
8. Nutrition and health balanced menus
9. Religious and cultural aspects
10. Other basic skills
11. Good housekeeping
12. Marpol garbage management
13. Hazard analysis and critical control points (haccp)
14. What is mlc 2006,  marpol,   stcw,  solas
15. Basic first aid in galley 
16. Basic fire fighting in galley
17. Galley organization 
18. Galley administration, management and supervision
19. Food hygiene & kitchen safety
20. Healthy food onboard merchant ships