Food Handling & Food Safety + Ship’s Cook
Combine safe food-handling practices with essential cooking and galley skills for work on board.
Practical Skills.
Safer Operations at Sea.
Build practical skills in food safety, shipboard cooking, steward service and HACCP for safe and professional operations on board.
Training Overview
Explore the key topics and practical skills covered in our Food Handling & Food Safety, Ship’s Cook, Steward and HACCP programs. View the training illustrations and see how each topic applies to work on board.
LEARNING AREA 1
Food Handling & Food Safety
Build a foundation in safe food handling throughout the onboard food journey, from receiving provisions and storing ingredients to preparing and serving meals. The overview introduces personal hygiene, temperature control, cross-contamination prevention and kitchen sanitation, helping participants understand how everyday practices support safer meals for the crew.
Who This Is For
Crew members who handle provisions, prepare meals or support food service, including cooks and stewards.
What You’ll Learn
- Food safety and personal hygiene
- Receiving, storage and stock rotation
- Contamination prevention and temperature control
- Cleaning, sanitation and safe equipment use
Learning Outcomes
- Apply safe food-handling and personal hygiene practices.
- Prevent cross-contamination throughout the food process.
- Maintain food-storage controls and kitchen sanitation.
Training in Practice
Personal hygiene in the shipboard galley
Onboard Application
Follow a delivery from receiving to storage: check ingredient condition, keep raw and ready-to-eat foods separate, rotate stock and maintain suitable temperatures. During preparation and service, apply hand hygiene, cleaning and contamination-prevention practices.
LEARNING AREA 2
Ship’s Cook
Explore the core skills involved in preparing meals in a shipboard galley. Topics cover ingredient preparation, cooking methods, portioning, galley organisation and safe equipment use. Participants learn how to organise daily cooking tasks and apply food-safety practices throughout meal preparation, with illustrated examples connecting the topics to work on board.
Who This Is For
Ship’s cooks and galley personnel who prepare daily crew meals or want to strengthen their understanding of safe galley work.
What You’ll Learn
- Ingredient preparation and cooking methods
- Galley organisation and workplace safety
- Portioning and meal preparation
- Safe shipboard cooking practices
Learning Outcomes
- Prepare and cook meals using suitable techniques.
- Organise galley tasks and use equipment safely.
- Apply food-safety principles during meal preparation.
Training in Practice
Daily meal preparation in the galley
Onboard Application
Organise ingredients, equipment and cooking tasks for a crew meal. Choose suitable preparation and cooking methods, portion meals consistently and keep the work area clean while managing galley tasks safely.
LEARNING AREA 3
Steward
Develop an understanding of the steward’s role in maintaining hygienic service and comfortable onboard spaces. The overview covers food and beverage service, table setup, handling serving utensils, cleaning and housekeeping. Illustrated modules show how attention to cleanliness, presentation and professional service supports the daily needs of the crew and guests.
Who This Is For
Stewards and crew members involved in food and beverage service, dining-area care and onboard housekeeping.
What You’ll Learn
- Safe food and beverage service
- Table setup and presentation
- Cleaning and onboard housekeeping
- Professional service standards
Learning Outcomes
- Provide safe, hygienic and professional service on board.
- Handle tableware and serving utensils correctly.
- Maintain cleanliness in food-service and accommodation areas.
Training in Practice
Professional onboard dining service
Onboard Application
Prepare a clean dining area, set tables and handle food, beverages and utensils hygienically. After service, organise cleaning and housekeeping tasks to maintain orderly shared and accommodation spaces.
LEARNING AREA 4
HACCP
Explore Hazard Analysis and Critical Control Points (HACCP), a systematic approach to managing food-safety hazards. The overview introduces biological, chemical and physical hazards, the seven HACCP principles, critical control points and critical limits. Participants also examine monitoring, corrective actions and records that help support consistent food-safety controls in onboard operations.
Who This Is For
Cooks, stewards and personnel involved in monitoring food operations or supporting onboard food-safety procedures.
What You’ll Learn
- Introduction to HACCP and hazard analysis
- The seven principles of HACCP
- Critical control points and critical limits
- Monitoring, corrective actions and documentation
Learning Outcomes
- Identify biological, chemical and physical food hazards.
- Identify critical control points and suitable monitoring procedures.
- Support corrective actions and food-safety documentation.
Training in Practice
Food temperature monitoring and records
Onboard Application
Review a step in the food process, identify potential hazards and consider the controls needed. Use monitoring records to check critical limits and document corrective action when a control is not met.
Choose Your Training Package
Select a package that matches your role and training needs. Review the included programs and certificates before registering.
Food Handling & Food Safety + Steward
Combine safe food-handling practices with professional onboard service and housekeeping skills.
HACCP
Learn to identify food-safety hazards and apply HACCP principles, including monitoring, corrective actions and records.
Contact our training team to discuss training arrangements for your selected program. Certificates are awarded to participants who complete their selected program and pass the required assessment.