~ Purpose ~

Proper food preparation, handling, and hygiene are essential to preventing foodborne illnesses and protecting the health and well-being of all personnel onboard. Maintaining high food hygiene standards is particularly important in the maritime environment, where access to medical assistance and fresh supplies may be limited. Compliance with applicable food safety requirements, regular inspections, and appropriate training are therefore essential. Providing fresh, nutritious, and safely prepared meals also contributes to the overall health and well-being of the crew.


~ Objectives ~

Participants will gain essential knowledge of best practices for food storage, handling, preparation, and service onboard vessels. The course also covers maintaining appropriate kitchen hygiene standards, preventing cross-contamination, controlling food storage temperatures, and implementing effective cleaning and sanitation procedures. Participants will learn to identify and manage common food safety hazards, including food contamination, improper storage, and pest infestations, helping to ensure a safe and hygienic food preparation environment onboard.


~ 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
  • Course access 1 full year