Certificate

CROWD & CRISIS MANAGEMENT The course has been designed to meet the requirements of STCW 2010 section V/2, V/3 and is based on the guidelines of IMO Model Course 1.28 and IMO Model Course 1.29   Course is based on the minimum requirements of the training of masters, officers, ratings, and other personnel on ro-ro

This theory course covers the following topics:- Introduction to Food Handling & Handlers – Impact of Food-Borne Illness Understanding Food Law Food Safety Hazards and Contamination. Food Preservation, Storage and Temperature Control Personal Hygiene Hygienic Premises Hazards Analysis and Critical Control Point (HACCP)