Ship’s Cook Course according to Maritime Labour Convention, 2006 and Resolution ADM No. 068-2013

H010 ship’s cook course according to MLC-2006

COURSE FRAMEWORK	CODE H010
COURSE TITLE	Ship’s cook course according to MLC-2006
COURSE APPROVED BY	American Bureau of Shipping (ABS), Maritime Administration of : Panama , Ukraine..
LANGUAGE	Russian, English
SCOPE	In last decade of 20th century many of world’ medical organization had to declare a fact, that we’re killing ourselves due to absence of attention to a simply matter of a food sanitation violation. Lack of sanitary control leaded to gastrointestinal (GI) illnesses, foodborne illnesses, serious dermatology problems and etc. First steps in preventing of a such dangers had been made by United States Public Health (USPH) in a middle of nineteenth of the last century. To-day, every maritime specialist recognizes the abbreviation “USPH” (United States Public Health) and understands the level of work, know-how and sense of responsibility on the part of the employees on board necessary, in order to reach and maintain the current requirements of USPH standard. Any seaman could face this inspection in USA, Canada, Australia, United Kingdom, Brazil. Additionally, these kinds of inspections must be expected in every country worldwide. The authorities have the right to make such inspections and do so at will. In a light of above said, these requirements become a very important not only for passenger ship, but for members of catering department of cargo ships too, further more, it is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of SFSS can be accomplished through the use of internal and/or external resources.
OBJECTIVES	Training is based on public health practices specified in the Chapter 4 (Course bibliography). During the course, trainees will have the opportunity to improve their knowledge in specific questions about Ship’ Sanitation System, requirements of the system and how they relate to their work. During the course we want update our trainees to the following subjects: gastrointestinal (GI) illnesses; surveillance and outbreak investigations; foodborne illnesses; causes and prevention; equipment and facilities (related to food and other areas); food protection; hazard analysis critical control points (what they are and how to apply them); general environmental health maintenance (maintenance and ventilation systems); potable water (protection and handling); waterborne illnesses; integrated pest management; housekeeping and infection control.
ENTRY STANDARDS	It is assumed that these attending this course will be employed on board of any ship as catering department’ members. Additionally, they shall respond to the following requirements: age : at least 18 years old; health status : according to the requirements of the Ministry Health of Ukraine and requirements of the Convention of 1978, as amended (Reg. I / 9) the requirements of the STCW Code of 1995, amended (Sections A-I / 9 and B-I / 9); trainees of the course : members of the catering department of a ship; experience : none
CERTIFICATION	Documentary evidence should be issued to those who have successfully completed this course indicating that the holder has completed training for “Safety Food Sanitation System” based on requirements stated above.
STUDENT NUMBER LIMITATION	The maximum number of course attendees is 12
STAFF REQUIREMENTS	The course is conducted by qualified instructors that hold an appropriate licenses and have an adequate experience in this subject.
FACILITIES & EQUIPMENT	None
TEACHING AIDS	Whiteboard and DVD player, overhead projector, placards, audio and video aids, Power Points.
TEACHING METHOD	Theory in a classroom
BASED UPON IMO MODEL COURSES	3.12
COURSE DURATION	40 hours