{"id":10998,"date":"2020-01-07T09:03:36","date_gmt":"2020-01-07T08:03:36","guid":{"rendered":"https:\/\/ssm.hr\/?post_type=product&p=10998\/"},"modified":"2022-03-02T13:59:49","modified_gmt":"2022-03-02T12:59:49","slug":"food-hygiene","status":"publish","type":"product","link":"http:\/\/ssm.hr\/en\/course\/food-hygiene\/","title":{"rendered":"Food Hygiene"},"content":{"rendered":"

Food Hygiene \u2013 FH


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Target audience:<\/strong><\/p>

Crewmembers in charge of food handling<\/a> and preparation, including preparing and serving meals, stocking the fridges, unwrapping and plating take-out or delivered foods, etc. It should be remembered that attention to safe food handling is every seafarers\u2019 responsibility and negligence of this can have serious consequences to both an individual\u2019s health<\/a> and also the on board operational commitments of the vessel.<\/p>

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Course aim:<\/strong><\/p>

This course focuses on the importance of food safety and provides students with an understanding of how to identify and control food safety hazards on board. Catering staff should be properly trained in food safety and personal hygiene, as they are responsible for ensuring that high standards of personal hygiene and cleanliness are maintained at all times throughout the galley, pantry and mess rooms.<\/p>

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Course content:<\/strong><\/p>