A galley can be a hazardous work place with risk of slips, trips, burns and cuts. It is critical to ensure good personal and food hygiene, as well as proper nutrition and menu planning. Therefore it is vital that all personnel working in the galley know their role and have basic knowledge of these topics.
MLC 2006, thought of as the fourth pillar of international maritime law, came into force on the 20th August 2013. Title 3 in MLC 2006 specifies detailed rules for accommodation, recreational facilities, food and catering. The purpose of the food and catering regulations are to ensure that seafarers have access to good quality food and drinking water provided under regulated hygienic conditions.
This distance course is to help the galley staff to fulfil requirements in MLC 2006 A3.2 “catering staff shall be properly trained or instructed for their positions”, and guidelines in B3.2.
On completion of this course you will receive a course diploma from Ocean TG powered by Seagull and Videotel.
Languages