The course fulfils the minimum requirements of Regulation III/4, Section A-III/4 And Table A-III/4 of the International Convention on Standards of Training, Certification and Watchkeeping for Seafarers, STCW/78, as amended in 2010

The course fulfils the minimum requirements of Regulation III/4, Section A-III/4 And Table A-III/4 of the International Convention on Standards of Training, Certification and Watchkeeping for Seafarers, STCW/78, as amended in 2010

requirements laid down in Regulation VI/1paragraph 1, Paragraph 2.1.4. of Section A-VI/1 and Table A-VI/1-4 of 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 2.1.4. of Section A-VI/1 and Table A-VI/1-4 of 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.

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.

This course meets the training requirements laid down in Regulation V/1-1 paragraph 2, Section A-V/1-1 paragraph 1 and Table A-V/1-1-1 of the STCW Convention as Code amended in 2010, related to Oil and Chemical Tanker Cargo Operations. The Candidate has also met the additional criteria specified in the STCW convention applicable to the issue of the certificate.

This course meets the training requirements laid down in Regulation V/1-1 paragraph 2, Section A-V/1-1 paragraph 1 and Table A-V/1-1-1 of the STCW Convention as Code amended in 2010, related to Oil and Chemical Tanker Cargo Operations. The Candidate has also met the additional criteria specified in the STCW convention applicable to the issue of the certificate.