Food Hygiene and Catering Onboard (FHCO)

Food Hygiene and Catering Onboard is based on MLC 2006 Regulation 3.2. Ships’ cooks/catering staffs should have the skills, support and resources to serve proper quantities of quality, nutritious food that takes into account seafarers’ various religious and cultural backgrounds, and fulfils hygiene requirements. This course aims to enable ship cook/catering personnel to gain practical knowledge through experience transfer from professional chef instructors.

Ship’s chief cooks, stewards and messmen

Theoretical lessons (40%) at Training Centre and practical exercises and assessment (60%):

• Galley organization according to the latest health and hygiene standards
• Safe practical cookery onboard
  • Food preparation
  • Food preservation
  • Food Serving
• Cleaning and Sanitizing
  • Emergency response familiarization
  • Company safety culture and awareness
  • Proper use of emergency response equipment
• Garbage Storage and Disposals
• Potential injuries ships’ cooks and stewards face

To ensure that seafarers have access to good quality food and drinking water provided under regulated hygienic conditions