This course covers the regulatory standards, culinary management practices, and strict hygiene protocols required to operate a safe and efficient shipboard galley. Participants learn how to implement Hazard Analysis Critical Control Point (HACCP) principles, safely store provisions to prevent cross-contamination, and maintain precise temperature controls for both hot and cold storage areas. By focusing on deep-cleaning routines, proper waste management, allergen awareness, and personal hygiene standards for catering staff, the curriculum ensures full compliance with international maritime labor guidelines while actively protecting the health and nutritional well-being of the entire crew.
Galley Operations & Food Safety Standards
175,00 €
