• Describes the duties of a Helicopter Landing Officer.
• Discuss offshore heliport design
• Name some of the safety considerations
• Identify helicopter models used in the offshore environment.
• Understand the importance of proper baggage/freight loading 
• Communicate with all parties involved with the helicopter operations 
• Determine safe operating conditions using meteorology 
• Explain the safety precautions associated with refueling 
• Discuss different types of fire fighting procedures

• Describes the duties of a Helicopter Landing Officer.
• Discuss offshore heliport design
• Name some of the safety considerations
• Identify helicopter models used in the offshore environment.
• Understand the importance of proper baggage/freight loading 
• Communicate with all parties involved with the helicopter operations 
• Determine safe operating conditions using meteorology 
• Explain the safety precautions associated with refueling 
• Discuss different types of fire fighting procedures

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.

requirements laid down in Regulation VI/1paragraph 1, Paragraph 2.1.2.  ofSection A-VI/1 and Table A-VI/1-2of STCW convention, as amended in 2010. The Candidate has also met the additional criteria specified in the STCW Convention, applicable to the issue of the certificate.

requirements laid down in Regulation VI/1paragraph 1, Paragraph 2.1.2.  ofSection A-VI/1 and Table A-VI/1-2of STCW convention, as amended in 2010. The Candidate has also met the additional criteria specified in the STCW Convention, applicable to the issue of the certificate.