Food Handling Course Program based on MLC 2006 is the most important course for chef it has been specifically designed for Chef Cook, Chief Cook , Chef Seaferers , and Chef restaurants.
Course Objectives
To make the employees working in the food industry well trained and equipped with correct understanding all aspects related how to handling food and Beverage onboard
Target Audience
Food Handling Course course is intended for those who have responsibility for managing food Seaferer onboard , those who prepare food by way of preparation, service of food, handling and storage.
Employees from Ship Cook , Ship Chef , hospitality and Food industries would be ideal candidates for this course.
Course Contents
- Introduction to Food Handling
- Food-borne Illness
- Microorganisms
- Conditions Bacteria Require for Growth (FATTOM)
- Allergens
- Safe Food Handling
- Understanding Cross-contamination
- Receiving and Storage
- Safe Food Service
- Food Handler Hygiene
- Cleaning and Sanitizing
- Pest Control
- Keeping Food Safe During Emergencies
Scheduled Course Venues and Dates:
Courses will be provided on the following day , time and locations;
Placed : Blue Star Training Center Class 3rd Floor
- Monday, at 09:00 – 15:00
- Tuesday, at 09:00 – 15:00
- Wednesday, at 09:00 – 15:00
- Thursday, at 09:00 – 15:00
- Friday, at 09:00 – 15:00
Food Handling International Certificate