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