FOOD SAFETY LEVELS 2 & 3
Providing level 2 and 3 Food Hygiene courses for interior staff working on yachts. Under the MLC 2006, level 2 food hygiene certification is compulsory for all crew members who prepare or serve food on board commercially-registered vessels (stewardess and chef). Level 3 is not mandatory, but the Cayman Islands require this certificate or a Ship’s cook certificate for cooks working on vessels with more than 10 crew members. We also recommend level 3 for chef-stewardess and purser.
English
From €220
Level 2: 1 Day Level 3: 2 Days
Location: Yacht Club de Monaco Training Centre: La Belle Classe Academy
Level 2: 1 Day Level 3: 2 Days
Our training courses and packages do not include accommodation. However, we work closely with a number of partner hotels in Monaco and Beausoleil that offer accommodation. You can consult the list here.
coming soon
Level 2: €220 per person and €264 per person for non-members.
Level 3: €450 per person and €540 per person for non-members.
Candidates gaining this qualification know that food safety is the responsibility of everyone involved in the storage, preparation, cooking, serving and handling of food.
The topics covered are considered by the Food Standards Agency to be important for maintaining good practice in the production of safe food.
Topics Include:
The Level 2 Award in Food Safety in Catering (QCF) is a qualification aimed at chefs, stewardesses and all food handlers. The qualification is intended for learner s already working on yachts and those who are preparing to work in the industry.
Candidates gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service and handling of food. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.
Food Safety level 3 is a must for any heads of departments with the responsibility of preparing or serving food. The aim of this course is to identify problems and to recommend solutions within food preparation and delivery areas. It is ideally suited to people who are responsible for supervising other members of staff, such as team leaders and managers across all sectors including catering.
Managers and supervisors in small, medium or large catering businesses. Particularly relevant for those who have to develop or monitor HACCP based food safety management procedures and systems.
Objective of this course :
Ability to implement and supervise a food safety management system
Understand food safety procedures
Understand the concept of food hazards and the risks associated with them
Understand the terminology with respect to supervising food safety.
Understand the techniques involved in controlling and monitoring food safety.
Appreciate the risks linked to cross contamination.
Understand the role temperature has to play in the control of food safety.
Appreciate the importance of supervising high standards of cleanliness in food premises.