Food & Hygienic Course
Welcome to Oceanic Momentum's comprehensive Food & Hygienic Course, designed to equip participants with the essential knowledge and skills to ensure food safety and maintain impeccable hygiene standards in the maritime industry. This course is tailored to meet the requirements outlined in MLC 2006 Regulation 3.2, covering a wide range of topics essential for professionals working in maritime catering and food service.
Course overview:
- 1. Fundamentals of Food Safety and Hygiene:
Delve into the fundamental principles of food safety and hygiene, understanding the importance of maintaining cleanliness and preventing contamination in food handling and preparation.
- 2. Impact of Food-Borne Illness:
Learn about the various types of food-borne illnesses, their causes, and the potential consequences, emphasizing the importance of preventive measures to safeguard against contamination.
- 3. Food Preservation, Storage, and Temperature Control:
Explore techniques for preserving food freshness, proper storage methods, and temperature control measures to prevent spoilage and ensure food safety.
- 4. Understanding Food Law:
Gain insights into relevant food laws and regulations, ensuring compliance with legal requirements and industry standards to uphold food safety and hygiene practices.
- 5. Safety Food Hazards and Contamination:
Identify common food safety hazards and sources of contamination, and learn strategies to mitigate risks and maintain the integrity of food products.
- 6. Personal Hygiene:
Emphasize the significance of personal hygiene practices for food handlers, including proper handwashing techniques, wearing of protective gear, and maintaining cleanliness in food preparation areas.
- 7. Hygienic Premises:
Learn about the importance of maintaining hygienic premises in catering establishments, including sanitation procedures, pest control measures, and cleanliness standards.
- 8. Hazards Analysis and Critical Control Point (HACCP):
Understand the principles of Hazard Analysis and Critical Control Point (HACCP) and learn how to develop and implement HACCP plans to ensure systematic control of food safety hazards.
- 9. Food Safety in Catering/Inventory Management:
Explore best practices for ensuring food safety in catering operations, including inventory management, stock control, and proper handling of food supplies.
- 10. Kitchen Operations, Costs, and Menu Planning:
Acquire skills in kitchen operations management, cost control, and strategic menu planning to optimize efficiency and meet the culinary preferences of maritime crews.
- 11. Applying Workplace Skills:
Develop essential workplace skills relevant to the maritime catering industry, including communication, teamwork, problem-solving, and customer service.
- 12. Cultural and Religious Catering Requirements:
Understand the cultural and religious dietary requirements relevant to catering operations, ensuring inclusivity and diversity in menu offerings.
- 13. Environmental Protection:
Explore sustainable practices for environmental protection within food establishments, promoting eco-friendly initiatives and reducing environmental impact.
- 14. Garbage Management System:
Learn how to develop and implement effective garbage management systems, minimizing waste generation and promoting responsible disposal practices.
Oceanic Momentum's Food & Hygienic Course provides participants with the necessary tools and knowledge to maintain high standards of food safety, hygiene, and environmental responsibility in maritime catering operations. Join us in promoting safe and healthy food practices at sea.
Course Duration : 1 Day
