The course includes information on various types of hot works, risks and dangers, duties of employers and workers to maintain safety compliance, hazard prevention mechanisms, federal regulations, guided safety procedures while performing hot works and best practices to make workplaces safe and hazard-free. Students also learn from case studies and how to manage workplaces where workers face various kinds of heat hazards.

The course includes information on various types of hot works, risks and dangers, duties of employers and workers to maintain safety compliance, hazard prevention mechanisms, federal regulations, guided safety procedures while performing hot works and best practices to make workplaces safe and hazard-free. Students also learn from case studies and how to manage workplaces where workers face various kinds of heat hazards.

The course is aligned with MLC 2006 regulation 3.2 of the ILO convention, which places a strong emphasis on the health and well-being of seafarers, including the safety of the food they consume while on board. It also complies with Hazard Analysis and Critical Control Points (HACCP) principles, ensuring that the food handling and preparation processes meetinternationally recognized food safety standards.

Food safety and hygiene are paramount in any food preparation setting, but they are especially critical in a maritime
context where a large crew and passengers rely on the galley staff for their meals. The course covers topics such as safe food handling, cross-contamination prevention, proper storage practices, and personal hygiene to minimize the risk of foodborne illnesses.

By completing this training, galley staff not only adhere to regulatory requirements but also play a vital role in safeguarding the health and well-being of everyone on board. Their commitment to maintaining the highest food safety and hygiene standards contributes significantly to the overall safety and comfort of maritime operations.

The Food Safety and Hygiene for Galley Staff online course is a crucial training program specifically tailored for food
handlers working in catering, particularly in the maritime industry. Its primary objective is to provide galley staff with a
foundational understanding of essential food safety and hygiene practices.

The course is intended for chefs, Cook, Stewards, catering supervisor, managers and employees of food service establishments to help attain and ultimately ensure the safe food and food products.

The course is intended for chefs, Cook, Stewards, catering supervisor, managers and employees of food service establishments to help attain and ultimately ensure the safe food and food products.

This course is as per requirements under MLC 2006 Regulation 3.2- Food and catering training course, food and personal hygiene, food storage, stock control, environmental protection, catering health and safety.

This course is as per requirements under MLC 2006 Regulation 3.2- Food and catering training course, food and personal hygiene, food storage, stock control, environmental protection, catering health and safety.