Food consumption is a basic human need. However, various hazards, such as harmful microorganisms, can make food and food processes unsafe, leading to potential health risks. Consuming unsafe food may result in diseases on board a ship. Health and hygiene on ships are of utmost importance because diseases can easily spread from person to person. It is the legal obligation of both the ship owner and the captain to ensure the ship is free from sources of infection or contamination. Additionally, all crew members should work together to maintain a healthy environment on board.
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).
Course’s Aim & Learning Objectives
This course aims to provide learners with the fundamental understanding, knowledge and skills, in order to carry out their duties on board ships, by applying the food safety and health and hygiene principles. By the end of this course, you will be able to:
1) Comply with the Maritime Labour Convention and other international legal requirements and standards on food safety and personal hygiene.
2) Identify the hazards (microbiological, chemical, physical and allergenic) that can affect food safety.
3) Apply measures to prevent foodborne disease at all stages of the food chain as per seafarers’ duties.
4) Understand the critical importance of health and hygiene on ships, as well as the requirements set forth by the International Health Regulations (IHR).
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.
Highlights:
- 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)
Duration: 7.5h
Certificate: ABS
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.
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