This course meets the requirements of Regulation IV/2 of the International Convention on Standards of Training Certification and Watchkeeping for Seafarers 1978 as amended (including manila 2010 amendments), Section A-IV/2 of the STCW Code.

This course meets the requirements of Regulation IV/2 of the International Convention on Standards of Training Certification and Watchkeeping for Seafarers 1978 as amended (including manila 2010 amendments), Section A-IV/2 of the STCW Code.

• The physical properties and characteristics of H2S
• Measurement and the OEL/WEL of H2S
• The physiological effects of exposure to H2S
• How H2S is detected and the use of onsite & personal detection equipment
• Actions to be taken in the event of an alarm
• Escape breathing apparatus (EBA) & Self-contained breathing apparatus (SCBA)
• The role of response teams in an H2S Emergency and their use of SCBA.

• The physical properties and characteristics of H2S
• Measurement and the OEL/WEL of H2S
• The physiological effects of exposure to H2S
• How H2S is detected and the use of onsite & personal detection equipment
• Actions to be taken in the event of an alarm
• Escape breathing apparatus (EBA) & Self-contained breathing apparatus (SCBA)
• The role of response teams in an H2S Emergency and their use of SCBA.

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.

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.