There is some confusion in the yachting industry as to what food safety course is required for crew members who have the responsibility of handling food. Our Chef Consultant Nikki spoke to Charlotte at Secrets de Cuisine in Antibes to get the latest guidelines…
Under United Kingdom and European law, all food handlers (including all Galley crew and Steward/esses) must be trained in basic food safety and personal hygiene, and must hold a valid certificate to prove this.
Certificates that have been completed online are no longer accepted by the MCA.
The reason for this is because if the examination is taken online there is no way to prove whether the candidate has completed it without assistance. It must be held under examination conditions and in an approved centre. A list of recognised qualifications can be found by clicking here MIN 531. It is recommended to refresh your qualifications every three years.
Secrets de Cuisine offers the 1-day Food Safety Level 2 course every Monday (with a few exceptions) from their training centre in Antibes. Upon successful completion of the course candidates will gain the globally recognised, MLC 2006 compliant/MCA approved Highfield Level 2 Award in Food Safety in Catering (RQF).
The aim of this qualification is to provide individuals with knowledge of basic food safety practices, the hazards and risks to food safety presented by food operations and personnel, together with cost-effective, practical control measures.
If you have a head of department role on-board then it is more suitable to complete an advanced food safety course.
Secrets de Cuisine’s Food Safety Level 3 has been created as a cost effective and time efficient option ideally suited to chefs; for a total cost of €490 candidates are able to learn the advanced food safety coursework at their own pace and on their own time through a Virtual Learning Environment (VLE), and then take the classroom-based exam at their approved training centre in Antibes. Upon successful completion candidates will gain the globally recognised, fully MLC 2006 compliant/MCA approved Highfield Level 3 Award in Supervising Food Safety in Catering (RQF) certification. This course provides clear understanding of the supervisory role on board and helps prepare candidates in the event they must communicate with Port State Control Inspectors.
An advanced food safety and food preparation course is also a requirement by the Cayman Island Registry for chefs working on commercially registered vessels carrying more than 10 crew members. Food Safety Level 3 course meets this requirement.