Vessel Food Sanitation System (Food Safety - HACCP)
$90 USD
- Course Type:
- Additional STCW courses
- Training School:
- Learnmarine
- Location:
- online course
- Duration:
- 1 day
- Language:
- English
Course description
This is a course that teaches you how to ensure safe food handling processes from procurement to serving on board your vessel. The course covers topics such as hazard analysis and critical control points (HACCP), safe food handling practices, storage and use of food products and dishes, cleaning practices and hygiene of gallery premises.
Certification and approval
Upon successful completion of this course, you will receive a certificate.
Delivery method
The course is delivered through an online learning platform and consists of lectures, quizzes and case studies.
Course objectives
By the end of this course, you will be able to:
- Comply with the relevant regulations and standards that apply to food safety and sanitation on board your vessel
- Apply the principles and methods of hazard analysis and critical control points (HACCP) to identify, prevent, and control the food safety hazards on board your vessel
- Implement the best practices and procedures for safe food handling, storage, preparation, cooking, serving, and disposal on board your vessel, and how to prevent cross-contamination and temperature abuse
- Maintain the cleanliness and hygiene of the galley premises, equipment, utensils, and personnel on board your vessel, and how to use the appropriate cleaning and sanitizing agents and methods
- Manage the integrated pest management program on board your vessel, and how to prevent, monitor, and control the infestation of pests such as rodents, insects, etc.
- Conduct regular inspections and audits of the food safety and sanitation system on board your vessel
Course contents
- Food Safety
- Hygiene and Food Handling
- Garbage Handling
Regulations and guidelines
This course is based on the following regulations and guidelines:
- Maritime Labour Convention (MLC) 2006
- ISO 22000 Food Safety Management Systems
- World Health Organization guidelines
- US CDC (Centers for Disease Control and Prevention) and FDA (Food and Drug Administration) guidelines
Entry requirements
This course aims to teach members of the catering department the fundamentals of processes on board to ensure safe food handling processes from procurement to serving.
