12 Section
16 HoursThis course provides shipboard food handlers and catering personnel with essential knowledge and practical skills in food hygiene, Good Hygiene Practices and HACCP awareness. It covers food hazards, allergen control, safe food handling, sanitation, time–temperature control and basic HACCP monitoring and records, with reference to relevant MLC, 2006 provisions, Codex guidance and WHO ship sanitation guidance.
Upon successful completion, participants will be able to:
1. Explain food safety responsibilities within shipboard catering operations.
2. Identify food safety hazards and apply contamination and allergen controls.
3. Demonstrate appropriate personal hygiene and workplace sanitation practices.
4. Apply safe receiving, storage, preparation and service procedures.
5. Explain the seven HACCP principles and the purpose of critical control points.
6. Complete basic monitoring records and identify appropriate responses to deviations from an established HACCP plan.
Enrolled : 2 Participant
Duration : 16 hours
Section : 15
Level : Intermediate
Language : English