Training summary:

This qualification is ideal for anyone working in the catering industry on board a ship. Subjects covered include hazards and controls, food safety management and temperature controls, food poisoning control, personal hygiene, cleaning and disinfection, food pests, and the role of the food handler in keeping food safe.

The HABC Level 2 Award in Food Safety at Sea (RQF) is accredited and has been developed to protect customers, brand reputation and profits.

Training objectives:

The Highfield Level 2 Award in Food Safety at Sea (RQF) is a qualification aimed at food handlers working on-board ships. The qualification is intended for learners either already working in onboard catering, or are preparing to work in the industry.

Learners gaining this qualification will know the food handler’s role at all stages of food production while at sea. They will understand their role in food preparation and will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food on board a ship.

Who should attend this course:

• All Food Handlers on board a ship Employees.

The course content:

1. Understand the responsibilities of foodhandling personnel when at sea
2. Understand the importance of on-board food handlers keeping themselves clean and hygienic
3. Understand the importance of keeping a ship’s work areas clean and hygienic
4. Identify the importance of keeping food products safe when on board

You will learn: how to :

1.1 Identify the importance of food safety procedures and behaviour, hazard identification and safe food-handling

practices when on board

1.2 Identify how to report food safety hazards

1.3 Identify the responsibilities of food handlers working at sea

2.1 Explain the importance of personal hygiene in food safety

2.2 Identify effective personal hygiene practices

relating to:

o hand washing

o personal illnesses and injuries

o handling food

o protective clothing

3.1 Explain how to keep the ship’s work area and equipment clean and tidy, by following maritime-specific procedures relating to: 

o cleaning methods

o safe use of chemicals

o storage of cleaning chemicals  

3.2 Explain how to safely dispose of waste both on-board and at port

3.3 Identify the importance of pest control and reporting infestation, both at sea and in port

4.1 Identify contamination and cross contamination risks to food safety from:

o microbial hazards

o chemical hazards

o physical hazards

o allergenic hazards

4.2 Identify safe temperature control practices, both on-board and at port, for the delivery and storage of food products   

4.3 Identify safe date-marking and stock rotation practices on board

4.4 Identify safe food handling and temperature control practices, both on-board and at port,

for: 

o preparing food

o cooking food

o cooling and reheating food

o holding and serving food

4.5 Explain how to recognise and report food spoilage

Course duration:

 6 hrs., per day including coffee break.

How this course is delivered:

Demonstration, Discussions, case study & Quiz