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Highfield International is a leading UK-based awarding organization that provides internationally recognized qualifications in compliance, safety, and workplace skills. It is widely accepted across the GCC, including Saudi Arabia, for regulated and professional training programs.
Highfield Level 3 International Award in Supervising Food Safety at Sea
Course Overview
The Highfield Level 3 Award in Supervising Food Safety at Sea (RQF) is designed for food handling supervisors, team leaders, and line managers working on ships or offshore environments. This qualification provides the knowledge and skills required to manage food safety at all stages of food production while operating at sea.
The course focuses on the responsibilities of supervisors in ensuring compliance with food safety legislation, maintaining high standards of hygiene, implementing food safety management systems, and supervising staff to ensure safe food practices on board.
Key Takeaways
By the end of the course, participants will be able to:
- Understand the role of a supervisor in maintaining food safety at sea
- Ensure compliance with food safety legislation in on-board environments
- Maintain high standards of hygiene and cleaning practices on ships
- Identify food safety hazards and implement control measures
- Apply temperature control procedures in food preparation and storage
- Implement and monitor food safety management systems on board
- Train and supervise staff to maintain food safety standards
- Maintain proper documentation and monitoring procedures
Course Outline
Introduction to Food Safety at Sea
Understanding the role of supervisors in maintaining food safety in marine environments.
Food Safety Legislation and Compliance at Sea
Understanding legal responsibilities and enforcement of food safety regulations on board.
Personal Hygiene and On-Board Cleaning Practices
Maintaining hygiene standards, cleaning procedures, waste disposal, and pest control on ships.
Food Contamination and Hazard Control
Understanding microbial, chemical, physical, and allergenic contamination risks at sea.
Temperature Control in On-Board Catering
Applying safe temperature control practices in food preparation, storage, and service.
Food Safety Management and Monitoring
Implementing food safety procedures, monitoring critical control points, and maintaining documentation.
Staff Training and Supervision
Ensuring proper training, competency, and supervision of food handling staff on board.
Who Should Attend?
This course is suitable for:
- Food safety supervisors working on ships or offshore environments
- Catering supervisors and team leaders on board vessels
- Hospitality supervisors working in marine catering operations
- Line managers responsible for food safety at sea
- Individuals looking to progress into supervisory roles in on-board catering
- Staff responsible for supervising food preparation and service on ships
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