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:
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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:
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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 |