This module is designed for all onboard food handlers, including culinary, bar, restaurant, and provisions personnel, and focuses on the practical application of food safety principles in daily operations.

The content covers key areas including:

• Personal hygiene and illness reporting, ensuring crew understand when and how to report health conditions that may impact food safety
• Receiving and storage basics, focusing on protecting food from contamination and maintaining correct storage conditions
• Safe handling and service practices, with emphasis on cross-contamination prevention
• Cooking, cooling, and reheating, ensuring effective pathogen control through correct processes
• Time and temperature control, critical to maintaining food safety during preparation and service
• Cleaning, disinfection, and storage of utensils, ensuring proper sanitation and prevention of contamination
• Service hygiene, maintaining safe practices during food and beverage service

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.