Course category: Common
Who should attend: Any person, including temporary food handlers and contractors, who directly handles packaged or unpackaged food, food equipment and utensils or food contact surfaces and is therefore expected to comply with food hygiene requirements. These include crew members having responsibilities related to food storage or preparation, or to galley areas and equipment (use and maintenance)
Objectives and Benefits: The aim of this course is to properly prepare seafarers to carry out their duties on board ships, by applying the food safety principles.
- Maritime Labour Convention and other international legal requirements and standards on food safety and personal hygiene
- Hazards (microbiological, chemical, physical and allergenic) that can affect food safety
- Measures to prevent foodborne disease at all stages of the food chain as per seafarers’ duties
Legislation & References:
- International Health Regulations (IHR) (2005)
- Maritime Labour Convention (MLC) (2006)
- Guidelines on the training of ships’ cooks (ILO) (2014)
- European Manual for Hygiene Standards and Communicable Disease Surveillance on Passenger Ships (EU SHIPSAN ACT) (2016)
DISCLAIMER: The course is provided on an “as is” basis. Before you purchase any of our courses, it is exclusively your responsibility to check if it complies with the flag administration/approval body you require or you want to submit it to. Furthermore, you should check if the course is accepted by your employer or flag administration as your employer or flag administration may have specific requirements.