Overview:
If you work with food in any capacity, this Level 2 course is for you. It is mandatory for all food handlers on board, including Galley and Service crew members.
The course covers the following:
- Introduction to Food Hygiene and Safety;
- Understanding Food Law and Responsibilities;
- Food Safety Hazards, Allergens and Contamination;
- Thawing, Refrigeration and Cold Holding of Foods;
- Cooking, Hot Holding and Reheating Foods;
- Personal Hygiene;
- Principles of Food Preservation, Safe Storage and Temperature Control;
- Food Premises Cleaning and Disinfection;
- Food Premises Equipment and Waste Management.
It is a legal requirement for all those handling food to have a comprehensive understanding of the fundamental principles and duties of food hygiene. Crew members should also know how to perform their duties in a safe manner to safeguard the food they serve from any potential contamination.
Prerequisites:
No prior requirements are necessary to take this course.
Duration:
You have the option to take this course either in person or online, and it can be completed in just one day.