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
