Aims:
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To ensure the safe, efficient, and effective operation of shipboard catering services.
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To maintain high standards of food safety, quality, and hygiene aboard ships.
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To optimize inventory management and reduce food wastage through efficient stock rotation and planning.
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To foster a professional, well-trained catering team capable of meeting the diverse needs of crew and passengers.
Objectives:
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Develop Routine Systems: Establish regular routines for updating inventory records, conducting equipment checks, and ensuring food safety standards are consistently met.
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Provide Comprehensive Training: Ensure all catering personnel are trained in inventory management, food safety, and stock rotation procedures.
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Utilize Technology: Implement digital tools for real-time inventory tracking, temperature monitoring, and data-driven decision-making to streamline operations.
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Effective Meal Planning: Plan ahead based on historical data and voyage-specific needs, anticipating food requirements and dietary preferences.
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Maintain Organizational Efficiency: Keep the galley and storage areas organized, ensuring easy access to supplies and compliance with safety regulations.
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Promote Teamwork: Foster a collaborative environment where all catering personnel work together to maintain a high level of service.
- Teacher: AIMS MARITIME
Understanding MARPOL Annex V Requirements:- Familiarize participants with the regulations governing the prevention of marine pollution by garbage from ships.
Skill Development for Garbage Management:- Equip participants to create, implement, and manage a Garbage Management Plan (GMP) onboard vessel.
Promoting Environmental Awareness:- Encourage environmentally responsible behaviour to minimize the impact of ship-generated waste on marine ecosystems.
Ensuring Regulatory Compliance:- Ensure participants comprehend and comply with international and local garbage disposal regulations.
Objectives:
Comprehend MARPOL Annex V Scope:- Understand which vessels are subject to Annex V regulations and garbage discharge prohibitions.
Classify Ship-Generated Waste:- Identify categories of waste (plastics, food waste, operational waste) according to MARPOL Annex V guidelines.
Implement a Garbage Management Plan:- Develop and execute GMP in line with the specific requirements for vessel operations
Maintain Records and Reporting:- Accurately record garbage discharges and ensure proper documentation for inspections.
- Teacher: AIMS MARITIME
Aims:
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Ensure compliance with MLC 2006 Regulation 3.2 related to food and catering on board ships.
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Promote high standards of food safety and personal hygiene among crew members.
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Enhance knowledge of food storage, stock control, and environmental protection in catering operations.
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Improve overall health and safety in catering environments on board ships.
Objectives:
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Understand the importance of Advance Food Safety and Hygiene in preventing food-borne illnesses.
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Explain the relevant food laws and regulations applicable to the maritime industry.
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Identify common food safety hazards and methods to control contamination.
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Implement effective food preservation, storage, and temperature control practices.
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Maintain high standards of personal hygiene in catering operations.
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Ensure catering premises are kept hygienic and safe.
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Apply Hazard Analysis and Critical Control Point (HACCP) principles to manage food safety risks.
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Implement garbage management systems in compliance with environmental regulations.
Course Content:
Module 1: Introduction to Food Safety and Hygiene
Module 2: Impact of Food-Borne Illness
Module 3: Understanding Food Law
Module 4: Food Safety Hazards and Contamination
Module 5: Food Preservation, Storage, and Temperature Control
Module 6: Personal Hygiene
Module 7: Hygienic Premises
Module 8: Hazard Analysis and Critical Control Point (HACCP)
Module 9: Garbage Management System
Aims:
To ensure food safety: Equip participants with the knowledge to implement HACCP principles effectively in order to ensure food safety and prevent foodborne illnesses.
To comply with regulations: Provide an understanding of food safety regulations and international standards, including those laid out by the Codex Alimentarius Commission.
To promote proactive risk management: Teach participants how to identify, assess, and control hazards throughout the food production and handling process.
To enhance quality control: Encourage continuous monitoring and improvement of processes to maintain food quality and hygiene standards.
Objectives:
Understand the principles of HACCP: Familiarize participants with the seven principles of HACCP and their application in food safety management.
Perform hazard analysis: Equip participants with skills to conduct thorough hazard identification and analysis in food production.
Develop and implement a HACCP plan: Teach participants how to design, document, and implement an effective HACCP plan for their organization.
Establish critical control points (CCPs): Help participants identify CCPs in food processes where control is essential to ensure safety.
Conduct monitoring and verification procedures: Train participants in effective monitoring of CCPs and verification procedures to maintain food safety.
Handle corrective actions: Teach the appropriate responses to deviations from the HACCP plan, ensuring corrective actions are taken.
Maintain documentation and records: Provide knowledge on maintaining the required HACCP documentation and records to ensure compliance and traceability.
- Teacher: AIMS MARITIME
Aims:
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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 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:
Module 1: Introduction to Food Safety and Hygiene
Module 2: Impact of Food-Borne Illness
Module 3: Understanding Food Law
Module 4: Food Safety Hazards and Contamination
Module 5: Food Preservation, Storage, and Temperature Control
Module 6: Personal Hygiene
Module 7: Hygienic Premises
Module 8: Hazard Analysis and Critical Control Point (HACCP)
Module 9: Garbage Management System
- Teacher: AIMS MARITIME
AIMS:
The Ships Cook Training Program is designed to equip individuals with the essential culinary, safety, and management skills required to excel as ships' cooks in the maritime industry. The overarching aim is to ensure that ships' cooks are proficient in preparing nutritious, culturally sensitive, and safe meals while adhering to international maritime regulations, including MLC 2006.
OBJECTIVES:
The objective of the Ship Cook Training Program is to develop skilled and professional ship cooks capable of preparing safe, nutritious, hygienic, and culturally diverse meals for crew members on board ships. The program aims to provide trainees with practical culinary knowledge, food safety awareness, galley management skills, and an understanding of international maritime standards, including MLC 2006, to ensure efficient catering operations and the well-being of seafarers at sea.
COURSE CONTENT:
- Introduction to Indian/Continental/Filipino/Italian & Bakery cuisines
- Practical Indian/ Continental/Filipino/ Italian & Bakery cuisines
- Introduction to Food Safety & Hygiene
- Impact of Food-Borne Illness
- Understanding Food Law
- Food Safety Hazards and Contamination
- Shipboard Pest Control
- Food Preservation, Storage and Temperature Control
- Personal Hygiene
- Galley Safety
- Menu Preparation
