This course meets the requirements of STCW section B-V/b and B-V/c and is based on the guidelines of the IMDG Code, CFR 49 and IMO Model Course 1.10. The objective of the course is to enhance the safe transport of dangerous goods while facilitating the free unrestricted movement of such goods. The course aims to impart understanding and application skills in IMDG Code.

This course meets the requirements of STCW section B-V/b and B-V/c and is based on the guidelines of the IMDG Code, CFR 49 and IMO Model Course 1.10. The objective of the course is to enhance the safe transport of dangerous goods while facilitating the free unrestricted movement of such goods. The course aims to impart understanding and application skills in IMDG Code.

FOOD SAFETY & HYGIENE (HACCP) LEVEL 3

FOOD SAFETY & HYGIENE (HACCP) LEVEL 3

• Definition of confined space
• Hazards and Dangers associated with confined spaces
• Characteristics of confined space
• Safe operating procedures in confined spaces
• Duties of the support personnel for confined spaces
• Understand the Permit to work system (PTW)
• Practical confined space entry/rescue (horizontal and vertical).
• Emergency procedures and rescue of personnel in confined spaces
• Inspection, donning, doffing, and use of Self Contained Breathing Apparatus (SCBA) or Supplied Air System (SAS) in normal operation and in emergency rescue conditions.

• Definition of confined space
• Hazards and Dangers associated with confined spaces
• Characteristics of confined space
• Safe operating procedures in confined spaces
• Duties of the support personnel for confined spaces
• Understand the Permit to work system (PTW)
• Practical confined space entry/rescue (horizontal and vertical).
• Emergency procedures and rescue of personnel in confined spaces
• Inspection, donning, doffing, and use of Self Contained Breathing Apparatus (SCBA) or Supplied Air System (SAS) in normal operation and in emergency rescue conditions.

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.