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Food Safety & Hygiene Course
Starting from ₹7000
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Made in

English
Last updated at

Sat, 11-Apr-2026
Level
Beginner
Total lessons

0
Total duration

00:00:00 Hours
Number of reviews

0
Total enrolment

5
Avg rating
Short description
Enhance your professional skills with Elite Offshore Pvt Ltd’s Food Safety & Hygiene Course, designed for chefs, stewards, and food handlers working in offshore and marine environments. This course focuses on the importance of food hygiene, safe food handling practices, and maintaining cleanliness standards required on board. It covers key areas such as contamination risks, personal hygiene, food storage, and sanitation procedures essential for day-to-day operations. Designed with offshore catering teams in mind, the program helps build practical understanding and awareness needed to maintain safe and compliant food operations.
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Requirements
  • Food Handlers, Cooks, Stewards, and Catering Staff working in offshore and marine environments
  • Any individual involved in handling, preparing, storing, or transporting food, requiring Food Safety & Hygiene training
Outcomes
  • 1. Food hygiene and preventive measures for hazards about food handling
  • 2. Identification and management of critical points with the adoption of preventive measures and correct actions
  • 3. Importance of visual control by checking the storage of food items and their rotation
  • 4. Issues of food microbiology, knowledge of chemical and physical origin of production
  • 5. Basic knowledge of the hygienic rules to get rid of insects and rodents
  • 6. Application of food safety controls to achieve high standards of food hygiene
  • 7. Understand the principles of a food safety management system
  • 8. Colour coding and separation of chopping boards
  • 9. PPE – Use of steel gloves, aprons, head caps, hard shoes
  • 10. Code of practice and general principles of food hygiene
  • 11. Know how to identify food hygiene hazards
  • 12. Understand the importance of personal hygiene
  • 13. Control of temperatures and micro-climate
  • 14. How to prevent cross contamination
  • 15. The impact of food borne illness
  • 16. Hygienic premises and equipment