This intensive course is intended for all food handlers. It covers the following:

Introduction to Food Safety, Overview of Foodborne Microorganisms and Allergens, Personal Hygiene, Purchasing, Receiving-and Storage, Preparation-Cooking-and Serving, Facilities-Cleaning, Sanitizing, Pest Management, HACCP Principles.

It provides knowledge and skills required to establish and maintain a safe and professional galley operation onboard commercial vessels.