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 maintaining a safe and professional galley operation onboard commercial vessels.

All course participants will go through final examination.