Food Safety, Sanitation and Hygiene

This course aims to enhance the knowledge of ships' cooks, which is essential for effectively implementing food safety, sanitation, and hygiene in the workplace.

The course covers competencies essential to effectively implementing good personal hygiene and sanitation procedures, preventing foodborne illnesses and cross-contamination, using safe cleaning and sanitizing methods for kitchen tools and equipment, and applying Hazard Analysis Critical Control Point (HACCP) principles. 

Training Outcome/s:

• proper personal hygiene
• practice food safety, sanitation, and hygiene
• preventing cross-contamination in preparing food
• cleaning and sanitizing the workplace and equipment