Overview

Course Description

• Ensure Food Safety: Train crew to handle, store, and prepare food safely to prevent foodborne illnesses.
• Maintain Hygiene: Promote hygiene practices and maintain a clean galley environment in line with MLC 2006.
• Prevent Contamination: Reduce risks of food contamination and spoilage.
• Record Keeping & Waste Management: Ensure proper record-keeping and understanding of garbage management.

Outcomes

• Safe Food Handling & Preparation
• Hygiene & Sanitation Practices
• Contamination & Spoilage Prevention
• Effective Record-Keeping
• Waste Management & Sustainability

Requirements

Participants: Catering Staff