This module is designed for onboard management, supervisors, and middle management across all food service departments, including culinary, bar, restaurant, and provisions. It focuses on the implementation, supervision, and verification of food safety systems in line with regulatory requirements and operational standards.

The content covers key areas, including:

• HACCP implementation, focusing on hazard identification, critical control points (CCPs), critical limits, monitoring, corrective actions, and verification
• Personal hygiene and illness reporting, ensuring effective supervision, compliance, and enforcement of crew health requirements
• General requirements for food-handling areas, including layout, design, maintenance, and prevention of contamination risks
• Storage and food information, ensuring correct labelling, traceability, stock rotation, and protection of food integrity
• Handling, service, and cross-contamination control, with emphasis on risk assessment, supervision, and operational control measures
• Cooking, cooling, and reheating, ensuring processes effectively control pathogens and meet food safety standards
• Time and temperature control in service (TTC), focusing on monitoring, verification, and corrective actions
• Equipment and utensils, ensuring suitability, maintenance, and hygienic design
• Cleaning and disinfection, focusing on validated procedures, supervision, and effectiveness of sanitation programs

The module emphasises management responsibility, decision-making, and active control of food safety risks, ensuring that supervisors can effectively implement and maintain food safety systems onboard.

The module content is aligned with and in compliance with the 3rd Edition (2026) European Manual for Hygiene Standards and Communicable Disease Surveillance on Passenger Ships, Chapter 3.0 – Food Safety, ensuring consistency with EU standards and best practices for onboard food operations.