ORIENTATION COURSE FOR COOK AND GALLEY PERSONNEL (OCCP)

AIMS:

To provide newly joining and existing ship's cooks, galley assistants, and catering personnel with the foundational knowledge, practical skills, and regulatory awareness required to safely and competently perform galley duties aboard ships, in compliance with the Maritime Labour Convention 2006 (MLC 2006), STCW-related catering guidance, and international food safety standards including HACCP.

OBJECTIVES:

By the end of this course, participants should be able to:

• Understand the role, responsibilities, and standard of conduct expected of cook and galley personnel aboard ship.
• Apply basic food safety and hygiene principles, including HACCP, to shipboard food handling.
• Operate galley equipment safely, including under conditions of vessel motion and confined space.
• Store, handle, and prepare food safely across the full voyage cycle, including extended storage periods.
• Recognise and respond to fire, injury, and other galley-specific safety hazards.
• Understand relevant maritime regulations governing food, catering, and crew welfare (MLC 2006).
• Maintain basic hygiene, sanitation, and housekeeping standards in the galley and food storage areas.
• Communicate effectively within the catering department and with the wider crew.

COURSE CONTENT:

1. Introduction to the Maritime Catering Department
2. Regulatory Framework for Maritime Catering (MLC 2006)
3. Introduction to Food Safety and HACCP
4. Personal Hygiene and Galley Sanitation
5. Safe Food Storage and Provisioning
6. Safe Food Preparation and Cooking
7. Galley Equipment Safety and Maintenance
8. Galley Health, Safety, and Emergency Response
9. Waste, Water, and Environmental Compliance
10. Basic Menu Planning and Nutrition