In this course, you’ll gain a clear understanding of the core principles of food safety, as outlined by the Vessel Sanitation Program (VSP) 2025 Environmental Public Health Standards.

This training will briefly cover:

The importance of employee hygiene and health in food operations.

Safe food sourcing, handling, and storage practices.

Key methods to prevent cross-contamination.

Critical control points for cooking, cooling, and reheating food.

Proper equipment sanitation and facility standards.

Guidelines for managing toxic materials and waste safely in food environments.

By following these guidelines, you’ll play a vital role in protecting both guests and crew from foodborne illnesses and maintaining a clean, compliant shipboard food service operation.