Food & Health Safety
This one day course is aimed at those planning on working as interior crew on Super Yachts where they will be required to prepare and serve food
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The Food Safety & Hygiene Training Course Level 2
This one day food and safety level two course is a requirement for all food handlers, who are planning on working as interior crew on Super Yachts. This includes the positions of stewardesses / stewards, chefs and all catering staff and the course is designed to provide individuals with the knowledge of how to safely and hygienically store, handle, cook and serve meals on-board.
Under the British Maritime Labour Convention (MLC 2006), all Ships Cooks, catering staff, and others processing food in the galley are required to be suitably qualified in Food Hygiene or Food Safety in Catering.
The aim of this award is to provide individuals with knowledge of the basic food safety practices, the hazards and risks to food safety presented by food operations and personnel, together with cost effective, practical control measures. Learners gaining this Award will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking, service and handling of food
It is the ship owner’s duty to ensure that any person who processes commissary in the galley is properly trained or instructed in all areas. This should be done in accordance with the learning outcomes and assessment criteria set out in Under the British Maritime Labour Convention (MLC 2006). This will ensure that the crew have an adequate knowledge of food health and personal hygiene to ensure that the commissary is correctly stored, stock rotated, handled, cooked and served safely. Furthermore that good health practices is clearly applied and maintained.
Where did the concept of general food awareness come from?
The idea behind general food security awareness and hygiene first found its start in land based kitchens many years ago. So it was only a matter of time before the Super yacht Industry would be forced to move with the times. This approach is a necessity to ensure the security, health and well-being of the owners and guests who pay extremely high rates for their first class experience.
What are the consequences of not having an accredited food handling crew?
Super Yachts may be refused entry into a port, which can in turn create unnecessary problems for the captain and owner and potentially have unforeseen financial implications.
If you own a Super Yacht or Captain it you have a legal obligation to:
- Implement a food security management system on-board your vessel
- Always ensure that all members of your staff attend appropriate food hygiene courses
- That your crew maintain adequate food hygiene standards for optimum health
What are the different food safety certificate levels?
The Food Safety Certificate Level 2 is a one-day live course with an exam (i.e. this is not done online), which then certifies you to serve and handle commissary for a time period of three years. As an entry-level steward or stewardess, this is the correct starting point for this stage of your career. It is also applicable for the general crew who might be required to handle commissary now and then as part of their charter or watch duties.
Should you wish to become a Chief Stew as you progress through your career and the guest program (the industry standard interior career pathway). You will then need to do Certificate 3, which is a Supervising Food Safety Certificate and is a 3 day course.
If you were applying for a job as a yacht chef, you are required to have a minimum Level 2 certificate but ideally a Level 3 as mentioned before. If you are planning to do your Ship’s Cook Certificate, the Food Safety Certificate is incorporated in the course so you won’t have to do it separately.
What are the fundamental concepts covered in Food Safety Certificate Level 2?
All Super Yacht crew who have any roles in handling commissary or even canapés must attend this basic food safety course. After you have completed the certificate you will understand the fundamental food and hygiene safety on a Super Yacht. This is the responsibility of everyone who is involved in the storage, preparation, cooking service, and handling of commissary. The Foods Standards Agency knows it is important factor in maintaining good health practices in the production of safe meals.
The aim of this qualification is to provide individuals with a deeper knowledge and understanding of basic food safety practices and hygiene for better health. This includes understanding the hazards and risks to food safety and crew health. The course teaches you the cost-effective, practical control measures that will allow you to safely control the hygiene hazards that can lead to poisoning and foodborne illnesses and contamination.
Microbiological hazards (bacteria)
When food becomes contaminated by microorganisms found in the air, food, water, soil, animals and the human body a microbiological hazard occurs. While many microorganisms are helpful and necessary for life itself, some microorganisms may cause a foodborne illness that can drastically affect a guest or a crew member’s health. Microorganisms that commonly associated with foodborne illnesses include bacteria, viruses and parasites.
Spoilage and preservation
To extend the longevity of food used at sea, you can use refrigeration, freezing, canning, sugaring, salting, and even vacuum packing for meal preservation. Food spoilage occurs when there is a discernable change in the normal state and quality of the food. This would be any change to the smell, taste, touch or sight of the food. Spoilage is usually caused by bacteria, moulds or yeasts which are seen as a sign of bad hygiene. While spoilage doesn’t always mean that the meal is unsafe to eat, you should never serve spoiled food to guests or fellow crew. If food spoilage has been caused by harmful bacteria that has become unsafe to eat, this is what is known as pathogenic spoilage.
Food poisoning and its control
You will learn what the physical, chemical and biological effects to someone’s health are when food poisoning occurs. As well as the conditions that food poisoning bacteria thrive in, and die in. You will also learn about the symptoms and threats that are posed by most types of food poisoning and foodborne illnesses.
Contamination hazards and controls
A hazard to your health is defined as a biological, chemical or physical agent that is reasonably likely to cause illness or injury.
Food handlers and personal hygiene
Maintaining your personal hygiene and health is of critical importance to prevent food poisoning. When handling food, you need to wash your hands thoroughly and often to maintain hygiene. If you are sick, you should not work, because you can contaminate food more easily in bad health.
Food premises and equipment
By law, all food premises should and must be kept clean in order to prevent the risks to health and vessel security that can be caused by contamination and harmful bacteria.
Food pests and control
There are three main groups of pests: (1) rodents such as rats and mice, (2) insects such as cockroaches, beetles, ants and flies and (3) birds such as pigeons or seagulls. These pests can contaminate food and are a serious risk to hygiene and crew health.
Cleaning and disinfection
To help ensure the safety and health of your food, it is essential that all surfaces and equipment are always visually clean.
What does the Food Safety Certificate Level 2 consist of?
The Level 2 Award in Food Safety in Catering (QCF) is aimed at chefs, stewardesses and all food handlers. The Award is intended for learners already working on yachts and those who are preparing to work in the Industry. The aim of this award is to provide individuals with knowledge of the basic food safety practices, the hazards and risks to food presented by food operations and personnel, together with cost effective, practical control measures. Learners gaining this award will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking, service and handling of food.
A Food Safety & Hygiene Level 2 certificate is issued to those students who attend our Food and Safety Hygiene Level 2 course which falls in line with the following regulations: Maritime Labour Convention, 2006:
- This course is certified by Award in Food Safety in Catering 2 BSC British Safety Council. Annex 1 of MSN 1846 (M).
- All these qualifications are classroom based followed by an assessment
- Level 2 is the minimum acceptable level for catering staff and persons processing food and maintaining the health in the galley
- Certificate is issued by an awarded body that is MCA approved
The Food Safety & Hygiene Level 2 certificate is a practical course with an exam that prepares you to work safely with food on yachts. It covers all aspects of food preparation, their handling and their storage. The Food Safety Certificate is accepted by the MCA, GUEST Interior program and ICT.
What are MLC compliant Super Yachts?
When a Super Yacht is ‘MLC compliant’ it means that yacht is fully commercially registered. While you may find private, non-MLC boats within the industry that may not yet insist on you holding this certification. The MLC standards are increasingly considered the minimum requirements for most super yachts and you won’t get far in this business without them. It makes it really worth getting your Food Hygiene Certificate so that all possible jobs are open to you within the Super Yacht industry throughout your career.