Course Description:

This course emphasizes the importance of proper food handling in the galley to be able to serve safe foods as well as prevent the occurrence of food poisoning case on-board. This course covers all necessary elements needed to produce an effective Food Handler. It includes the discussion on Food Poisoning, Personal Hygiene, Bacteria, Contamination, Temperature Control, Spoilage and Prevention, Delivery and Storage, Food Pest, Cleaning and Disinfection, and HACCP (Hazard Analysis Critical Control Point). The modules enumerated below shall be given appropriate time allocation lecture compiled in a handbook.

Course Outline: 

    • Food Poisoning
    • Bacteria
    • Contamination
    • Temperature Control
    • Preparing and Presenting the Food
    • Delivery and Storage
    • Personal Hygiene
    • Cleaning and Disinfection
    • Food Pest
    • Premises and Equipment
    • Food Safety Control

Candidates: Open for messman, 2nd cook, chief cook, chief steward. with a minimum numbers of                      (5) participants and with a maximum numbers of (15) participants.

Course Duration: 1 Day (6 hours)

Courses Inclusion:

    • Handouts / Training Materials
    • Souvenir Item and Snacks
    • Training Certificates with Digital Picture
    • Uniform Polo-Shirt