Hazard Analysis and Critical Control Point (HACCP) Course

AIMS:

To equip maritime students (deck/catering cadets, ship cooks, catering officers, and future food safety supervisors on board) with the knowledge and practical skills to design, implement, monitor, and audit a HACCP-based food safety management system aboard ships, in compliance with international maritime regulations (MLC 2006, IMO/ISM Code, and flag/port state requirements).

OBJECTIVES:

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

• Understand the principles, history, and regulatory basis of HACCP and its application to shipboard catering.
• Identify biological, chemical, physical, and allergenic hazards specific to food storage, preparation, and service at sea.
• Conduct hazard analysis and determine Critical Control Points (CCPs) for shipboard food operations.
• Establish critical limits, monitoring procedures, corrective actions, verification, and record-keeping systems.
• Apply HACCP principles within the constraints of limited galley space, rough weather, long voyages, and variable provisioning.
• Relate HACCP practice to statutory maritime instruments (MLC 2006 Reg 3.2, ISM Code, SOLAS provisioning, Port State Control inspections).
• Prepare documentation for audits, inspections, and food safety management system reviews.

COURSE CONTENT:

1. Introduction to Food Safety and HACCP
2. Regulatory Framework for Maritime Food Safety
3. The Seven Principles of HACCP
4. Hazard Analysis in the Shipboard Context
5. Determining CCPs and Critical Limits
6. Monitoring, Corrective Action, and Verification
7. Documentation and Record Keeping
8. Personal Hygiene and Galley Sanitation
9. Water, Waste, and Provisioning Management
10. Audits, Inspections, and Continuous Improvement