Participants will learn key aspects of food safety and hygiene, including the prevention of foodborne diseases, proper sanitation practices, and basic kitchen management. This Food Safety & Hygiene Training Course is designed to build a clear understanding of everyday food handling risks and the measures required to control them.
The course focuses on practical application, enabling participants to implement these principles in their daily work and maintain a safe and hygienic food preparation environment onboard. Key topics include maintaining kitchen cleanliness, safe food storage, and proper handling of food and materials for food handlers and catering staff working in offshore and marine environments.
Upon successful completion of this food safety training, participants will receive a Food Safety & Hygiene Certificate, demonstrating their knowledge and supporting compliance with relevant food safety standards in offshore and marine catering operations.
What will I learn?
- 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
- 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
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