AIMS
1. Ensure compliance with MLC 2006 Regulation 3.2 related to food and catering on board ships.
2. Promote high standards of food safety and personal hygiene among crew members.
3. Enhance knowledge of food storage, stock control, and environmental protection in catering operations.
4. Improve overall health and safety in catering environments on board ships.
Objectives
1. Understand the importance of Advance Food Safety and Hygiene in preventing food-borne illnesses.
2. Explain the relevant food laws and regulations applicable to the maritime industry.
3. Identify common food safety hazards and methods to control contamination.
4. Implement effective food preservation, storage, and temperature control practices.
5. Maintain high standards of personal hygiene in catering operations.
6. Ensure catering premises are kept hygienic and safe.
7. Apply Hazard Analysis and Critical Control Point (HACCP) principles to manage food safety risks.
8. 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: Admin User
AIMS
1. Ensure compliance with MLC 2006 Regulation 3.2 related to food and catering on board ships.
2. Promote high standards of food safety and personal hygiene among crew members.
3. Enhance knowledge of food storage, stock control, and environmental protection in catering operations.
4. Improve overall health and safety in catering environments on board ships.
Objectives
1. Understand the importance of food safety and hygiene in preventing food-borne illnesses.
2. Explain the relevant food laws and regulations applicable to the maritime industry.
3. Identify common food safety hazards and methods to control contamination.
4. Implement effective food preservation, storage, and temperature control practices.
5. Maintain high standards of personal hygiene in catering operations.
6. Ensure catering premises are kept hygienic and safe.
7. Apply Hazard Analysis and Critical Control Point (HACCP) principles to manage food safety risks.
8. 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: Admin User
Ships Cook Training program is approved and acceptedby Liberia Maritime Authority, Marshall Islands Maritime Affairs, Malta Flag Administration, Tuvalu Ship Registry, Isle of Man and Vanuatu Maritime Authority.
