Food Safety & Hygiene

Description

Ensure your crew's safety with Elite Offshore's Food Safety and Hygiene Supervisor training, which is particularly intended for chefs, stewards, and food handlers in the offshore and maritime industries. This thorough training teaches the critical relevance of cleanliness and best practices for ensuring food safety in tough offshore situations.

Participants will learn about critical issues such preventing foodborne diseases, correct sanitation techniques, and effective kitchen management. The training focuses on real-world applications, so you can start implementing these principles right away to establish a safe and healthy dining environment on your vessel. You'll learn how to keep your kitchen clean, manage food storage, and properly handle materials via engaging courses and practical demonstrations.

Upon successful completion of this training, participants will receive an official Food Safety and Hygiene Supervisor certification, validating their expertise and ensuring compliance with international maritime food safety standards.

What will you learn

• 1. Food hygiene and preventive measures for hazards about food handling

• 2. Identification and management of critical points with the adoption of preventive measures and correct actions

• 3. Importance of visual control by checking the storage of food items and their rotation

• 4. Issues of food microbiology, knowledge of chemical and physical origin of production

• 5. Basic knowledge of the hygienic rules to get rid of insects and rodents

• 6. Application of food safety controls to achieve high standards of food hygiene

• 7. Understand the principles of a food safety management system

• 8. Colour coding and separation of chopping boards

• 9. PPE – Use of steel gloves, aprons, head caps, hard shoes

• 10. Code of practice and general principles of food hygiene

• 11. Know how to identify food hygiene hazards

• 12. Understand the importance of personal hygiene

• 13. Control of temperatures and micro-climate

• 14. How to prevent cross contamination

• 15. The impact of food borne illness

• 16. Hygienic premises and equipment

Requirements