Scope and Purpose
This course is aimed for all new and existing Stewards / 2nd cooks / Chief Cooks/ Chief Stewards of OSM Maritime Services Inc. who will handle food and drinks as part of their everyday or occasional working routines.
At the end of the course, learners will be able to:
- Define and comprehend the importance of food safety and hygiene principals
- Understand his/her personal and legal responsibilities – food has a long journey from growing, harvesting, delivery, preparation through to until being eaten consumed. This is covered and monitored by different food safety and hygiene legislations
- Comprehend the meaning of food borne pathogens, diseases and cross contamination and the importance of basic food safety practices in a catering operation
- Understand how food becomes contaminated, explore food safety hazards and know how they arise and how they can be prevented and controlled
- Understand how to prevent contamination through good personal and environmental hygiene practices and knows how to maintain clean pest free conditions
- Apply good manufacturing practices (GMP) for thawing, processing, cooking and serving ingredients within appropriate time frames and temperature zones
- Properly handle, store, recycle or reheat leftover food
- Handle cleaning agents safely and execute basic pest control prevention measures
- Perform control functions in basic hazard analyses and identification of critical control points (HACCP) and prevent food spoilage or food poisoning risks
- iLearn
- Virtual
- Has onboard experience either as Messboy, Steward/ Messman, Cook or Chief Steward
- Completed the iLearn Module
- 6 Hours
- 9 Hours