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 Advance 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
