Verify Certificate


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.

Duration: 1 day

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