~ Purpose ~

Food preparation and it’s hygiene is of utmost importance to prevent any food poisoning and preserve vital health status of all personnel. Increased inspections and standards for food hygiene on board is of no exception and adequate education and training is needed. Big part of our health is achieved by consuming fresh and nutritious ingrediencies.


~ Objectives ~

Participants will gain adequate knowledge on the best practices and standards of keeping and preparing food on board, as well maintaining kitchen hygiene at required levels (be acquaint with all hazards associated with food such as: food contamination, pest control etc.).

The course set includes series of training modules  and video materials.


~ Content ~

>>The course set includes series of training modules and video materials.<<


~ Certification ~

Upon successful completion of the online course you will be granted with personalized training certificate (validity:  Unlimited).


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Course curriculum

    1. Welcome

    2. Introduction

    3. Establishment Maintenance, Cleaning & Disinfection and Pest Control

    4. Personal Hygiene

    5. Procedures for Ensuring Food Hygiene

    6. Instructions for Correct Labeling & Packaging of Materials

    7. Training and Competence

    8. Microbiological Criteria

    9. HACCP Plan (Hazard Analysis, Process Flow Diagrams, Critical Control Points, Critical Limits, Monitoring, Corrective Measures, Verification, Records)

    10. Annex I - Record List

    11. Annex II - General Plan for Hygienic Maintenance of the Premises, Accessories and Equipment

    12. General Principles of Food Hygiene

    13. Good Hygiene Practices: Introduction and Control of Food Hazards

    14. Primary Production

    15. Establishment - Design of Facilities and Equipment

    16. Control of Operation

    17. Product Information and Consumer Awareness

    18. Transportation

    19. Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application

    20. Principles of the HACCP System

    21. General Guidelines for the Application of the HACCP System

    22. Application

    23. Summary

    1. Food Hygiene Good Practices

    2. Sanitizing and Cleaning

    1. Course Materials Part I.

    2. Course Materials Part II.

    3. Exam: Food Hygiene (HACCP)

About this course

  • €110,00
  • 28 lessons
  • 4 hours of video content