The course fulfills the minimum requirements of Resolution ADM No. 068-2013. Regulation 3.2, Rule A3.2 Line B3.2 in according to Maritime Labour Convention (MLC), 2006.

• General Introduction.
• Food Poisoning and Food-Borne Disease.
• Physical Contamination of Food and its Prevention.
• Food Storage and Temperature Control.
• Food Preservation.
• Design and Construction of Food Premises and Equipment.
• Cleaning and Sanitizing.
• Pest Control.
• Personal Hygiene.
• Supervisory Management.

Duration: 2 days