To equip participants with essential food-safety knowledge and practical shipboard cooking skills required to prepare and serve food safely at sea.

• Food Safety and Personal Hygiene
• Contamination Prevention and Temperature Control
• Kitchen Sanitation and Safe Equipment Use
• Basic Shipboard Cooking Practices

• Apply safe food-handling and personal hygiene practices.
• Prevent food contamination and foodborne illness.
• Maintain proper kitchen sanitation.
• Prepare, cook, store, and serve food safely.
• Apply basic shipboard cooking and workplace-safety procedures.

To equip participants with essential food-safety knowledge and practical steward service skills for maritime hospitality and catering operations.

• Food Safety and Personal Hygiene
• Safe Food and Beverage Service
• Cleaning, Sanitation, and Onboard Housekeeping
• Table Setup and Professional Service Standards

• Apply safe food-handling and personal hygiene practices.
• Prevent contamination during food preparation and service.
• Maintain cleanliness in food-service and accommodation areas.
• Apply appropriate steward and catering-service procedures.
• Provide safe, hygienic, and professional service onboard.

To provide participants with an understanding of Hazard Analysis and Critical Control Points and its application in food operations.

• Introduction to HACCP and Hazard Analysis
• The Seven Principles of HACCP
• Critical Control Points and Critical Limits
• Monitoring, Corrective Actions, and Documentation

• Identify biological, chemical, and physical food hazards.
• Understand the seven principles of HACCP.
• Identify critical control points in food operations.
• Apply monitoring and corrective-action procedures.
• Support the implementation of an effective food-safety system.