Advance Food Handling Course
Oceanic Momentum's Advanced Food Handling Course complies with the minimum standards set by Resolution ADM No. 068-2013, Regulation 3.2, Rule A3.2, Line B3.2 of the Maritime Labour Convention (MLC), 2006. This comprehensive course covers essential aspects of food safety and hygiene, ensuring maritime catering personnel are well-prepared to maintain the highest standards on board.
Course overview:
- 1. General Introduction:
o Overview of the course objectives and importance of food safety in maritime operations.
- 2. Food Poisoning and Food-Borne Disease:
o In-depth study of foodborne pathogens, their sources, and methods of prevention.
- 3. Physical Contamination of Food and Its Prevention:
o Identification of physical contaminants and strategies to prevent contamination in the kitchen.
- 4. Food Storage and Temperature Control:
o Best practices for storing food at appropriate temperatures to prevent spoilage and contamination.
- 5. Food Preservation:
o Techniques for preserving food to extend its shelf life and maintain its safety and quality.
- 6. Design and Construction of Food Premises and Equipment:
o Guidelines for designing and maintaining hygienic food preparation and storage areas on board.
- 7. Cleaning and Sanitizing:
o Effective cleaning and sanitizing methods to ensure a safe and hygienic food environment.
- 8. Pest Control:
o Strategies for preventing and controlling pest infestations in food storage and preparation areas.
- 9. Personal Hygiene:
o Importance of personal hygiene for food handlers and best practices to prevent contamination.
- 10. Supervisory Management:
o Training for supervisory roles to ensure compliance with food safety standards and effective management of food handling operations.
This course is crucial for maritime catering professionals who aim to uphold stringent food safety protocols and provide safe, high-quality meals on board.
Course Duration- 2 Days
