Advance Food & Hygienic Courses
Oceanic Momentum presents a comprehensive training course in accordance with the specifications outlined in MLC 2006 Regulation 3.2 – Food and Catering. This course covers essential topics vital for ensuring adherence to food safety standards and best practices in maritime environments.
Course overview:
- 1. Advanced Food Safety Management:
Explore advanced principles of food safety management, including hazard analysis, critical control points (HACCP), and regulatory compliance.
- 2. Food-Borne Illness Prevention:
Understand the causes and consequences of food-borne illnesses, and learn strategies to prevent their occurrence in food handling and preparation.
- 3. Food Preservation Techniques
Master advanced techniques for food preservation, ensuring the longevity and quality of food products while minimizing waste.
- 4. Optimal Food Storage and Temperature Control:
Learn best practices for proper food storage and temperature control to maintain freshness, prevent spoilage, and reduce the risk of foodborne pathogens.
- 5. Compliance with Food Laws and Regulations:
Gain insights into local and international food laws and regulations, ensuring full compliance and adherence to industry standards.
- 6. Identification and Mitigation of Food Safety Hazards:
Develop skills to identify and mitigate various food safety hazards and sources of contamination, safeguarding the integrity of food products.
- 7. Personal Hygiene Practices:
Emphasize the importance of personal hygiene in food handling and preparation, learning practical techniques to maintain cleanliness and prevent cross-contamination.
- 8. Hygienic Premises Maintenance:
Understand the significance of maintaining hygienic premises in food establishments, including proper sanitation procedures and cleanliness standards.
- 9. HACCP Implementation:
Learn how to develop and implement Hazard Analysis and Critical Control Point (HACCP) plans, ensuring systematic control of food safety hazards.
- 10. Catering Inventory Management:
Explore effective inventory management practices specific to catering operations, optimizing food supply chain processes and minimizing waste.
- 11. Efficient Kitchen Operations and Menu Planning:
Acquire skills in kitchen operations management and strategic menu planning, maximizing efficiency while meeting culinary preferences and dietary requirements.
- 12. Workplace Skills Application:
Apply essential workplace skills in the context of food and hygiene management, including communication, teamwork, and problem-solving.
- 13. Cultural and Religious Catering Considerations:
Understand the cultural and religious dietary requirements relevant to catering operations, ensuring inclusivity and diversity in menu offerings.
- 14. Environmental Protection Practices:
Explore sustainable practices for environmental protection within food establishments, promoting eco-friendly initiatives and reducing carbon footprint.
- 15. Garbage Management System Implementation:
Learn how to develop and implement effective garbage management systems, minimizing waste generation and promoting responsible disposal practices.
Oceanic Momentum's Advanced Food & Hygienic Courses provide comprehensive training for professionals in the food industry, equipping them with the knowledge and skills to maintain high standards of food safety, hygiene, and environmental responsibility.
Course Duration – 2 Days
