Food Safety, Hygiene and Nutrition for Ship's Cook and Food Handlers
Food Safety training for ship's cook and food handlers is a requirement of the Maritime Labour Convention 2006 (MLC 2006). Food safety depends heavily on how food is handled. Provision of training to food handlers is important as they are required to constantly make decisions and take actions that could affect food safety. Food handlers should have the knowledge and skills to handle food hygienically and comply with food safety regulations through proper and regular training.
- Category
- Maritime
- Delivery
- Face-to-Face · Virtual Learning
- Course content
- 25 items
- Face-to-Face
- Virtual Learning
Pathogens are commonly found on the skin and in the noses of healthy people. Scratching the head and nose can result in bacteria being transferred by hands onto food, which may cause illness to customers. Smoking in food rooms may cause food contamination by cigarette ends, ashes or hands.
Several types of communicable diseases can be transmitted by consumption of food. Food handlers should eliminate the opportunity for pathogenic micro-organisms being transferred to food and spread to consumers.
Food handlers can carry communicable diseases, especially if they themselves have been infected. Some food poisoning bacteria are commonly found on open wounds or cuts of their bodies. Illness may be spread to consumers if food handlers suffering from illness or with open wounds are allowed to take part in food activities.
- 01FSH Module 1 — Introduction
- 02Test 1 — Introduction
- 03FSH Module 2 — Galley Safety
- 04Test 2 — Galley Safety
- 05FSH Module 3 — Fire Hazards in Galley
- 06Don't Try This at Home
- 07Fire Blanket Demo — Fireproof Blankets
- 08Test 3 — Fire Hazards in Galley
- 09FSH Module 4 — Personal Health & Hygiene
- 10Food Safety Coaching (Part 1) — Handwashing
- 11Test 4 — Personal Hygiene
- 12FSH Module 5 — Food Hygiene
- 13Food Safety — Good Food Hygiene
- 14Test 5 — Food Hygiene
- 15FSH Module 6 — MARPOL Annex V
- 16Trailer — Garbage Management, MARPOL Annex V (Edition 2)
- 17Test 6 — Garbage Management
- 18FSH Module 7 — Food Safety
- 19Basic Food Safety (Part 2) — Holding Time and Temperatures
- 20Test 7 — Food Safety
- 21FSH Module 8 — Food Nutrition
- 22Test 8 — Food Nutrition
- 23FSH Module 9 — Religious Awareness
- 24Test 9 — Religious & Cultural Awareness
- 25Basic Food Safety (Part 6) — Review
Food Safety, Hygiene and Nutrition for Ship's Cook and Food Handlers
Food Safety training for ship's cook and food handlers is a requirement of the Maritime Labour Convention 2006 (MLC 2006). Food safety depends heavily on how food is handled. Provision of training to food handlers is important as they are required to constantly make decisions and take actions that could affect food safety. Food handlers should have the knowledge and skills to handle food hygienically and comply with food safety regulations through proper and regular training.
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