The Maritime Labour Convention 2006 (MSN 1846(M)) sets out the requirements for ships’ cooks and those handling food, and this 1-day classroom-based, Level 2 course is the minimum level training for those preparing food aboard superyachts and other commercial vessels at sea. Also included is a module on food safety at sea, focusing on some of the unique challenges presented within food preparation at sea.
At current, due to COVID-19, there are some changes to the normal running of this course. This includes student screening, the supply and use of PPE, social distancing, and enhanced hygiene protocols. If you have any questions please do not hesitate to contact us for further information.
Introduction to Food Safety
Cleanliness and Hygiene Protocols
Ability after the course:
Understand how individuals can take personal responsibility for food safety.
Understand the importance of keeping themselves clean and hygienic.
Understand the importance of keeping the work areas clean.
Understand the importance of keeping food safe.
Minimum Age restriction:
Instructor / Student Ratio: