FOOD HANDLING

AIMS:

To provide seafarers, ship cooks, and catering personnel with the knowledge and practical skills required to safely handle, prepare, store, and serve food onboard ships while maintaining high standards of hygiene, nutrition, safety, and compliance with international maritime regulations.

OBJECTIVES:

Upon successful completion of this course, participants will be able to:

• Understand kitchen operations, menu planning, and food cost control.
• Apply safe working practices in the galley environment.
• Promote workplace safety and occupational health.
• Prepare healthier meals and accommodate special dietary requirements.
• Identify and prevent food-borne illnesses.
• Maintain food hygiene standards during storage, preparation, and serving.
• Demonstrate proper personal hygiene practices.
• Plan nutritionally balanced menus for crew members.
• Respect religious and cultural dietary requirements.
• Apply essential galley housekeeping practices.
• Manage ship-generated garbage in accordance with MARPOL requirements.
• Understand the principles of HACCP (Hazard Analysis and Critical Control Points).
• Explain the relevance of MLC 2006, MARPOL, STCW, and SOLAS to catering operations.
• Provide basic first aid for common galley injuries.
• Respond effectively to galley fire emergencies.
• Organize and manage galley operations efficiently.
• Supervise catering staff and maintain administrative records.
• Promote food safety and kitchen safety onboard.
• Support crew health through healthy meal planning.

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 firefighting in galley
17.  Galley organization 
18. Galley administration, management and supervision
19. Food hygiene & kitchen safety
20. Healthy food onboard merchant ships