Food Handling Personnel

Oltremare Shipping Services 39 minutes

The course "Food Handling Personnel" refers to activities that involve the handling of perishable food, in the stages of production, storage, preparation, cooking, packaging, distribution/administration and it is aimed at personnel with duties related to the administration and handling of food (barmen, waiters, cooks, etc.) in-service both ashore and onboard cargo and passenger ships.

The course is also applicable to staff working in kitchens, canteens, cooking centres, restaurants, pizzerias, rotisseries, sandwich shops and similar; producers of artisanal ice cream parlours, yoghurt bars, fresh pasta processing workers, pasta factories; workers in the preparation of bars, cafes, delicatessens; pastry chefs; canning industry workers; meat and fish processing workers; egg production workers, pastry chefs gastronomy; workers in the processing of bakery products; workers in the preparation and handling of dietetic products, for infants, baby food and special diets; etc.

The aim of the course is to transfer to food sector operators all information, concepts and specific methodologies for the implementation, management and preventive treatment of food products in the context of controlled processes.


Course author

Oltremare Shipping Services

Oltremare - Shipping Services is the company owned by Assarmatori National Shipping Association. The company contributes to the development of the professional training of the maritime and administrative staff of the associated shipping companies. Oltremare promotes the job placement of young people in maritime careers, through the development of qualification and specialization courses, work experiences, training and other training measures and active employment policy.

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  1. Rating:
  2. Price: Certificate issuing cost $49.99.
    Included in business subscription.
  3. Language: English
  4. Length: 39 minutes
  5. Intended for: The course is aimed at personnel with duties related to the administration and handling of food (barmen, waiters, cooks, etc.) in-service both ashore and onboard ships.
  6. Reference: HACCP (Hazard Analysis and Critical Control Points) Manual, Reg. CE n. 852/2004; EU regulations pro hygiene: Regulation EC 178/02, Regulation EC 852/04, EC Regulation 853/04, Regulation EC 854/04, EC Regulation 882/04, Regulation EC 183/05.