Food Safety & Hygiene Course

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 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