Food safety course on ships
Why this course?
The Food Safety on Ships
This course is designed to ensure the hygiene and safety of food on board, minimizing the risk of foodborne illnesses. This program provides the tools and knowledge necessary to implement an effective HACCP (Hazard Analysis and Critical Control Points) system, from receiving to serving food. You will learn to control temperatures, prevent cross-contamination, and properly manage waste, ensuring compliance with current regulations and the health of the crew and passengers.
Differential Advantages
- Practical Approach: Real-world examples and case studies adapted to the maritime environment.
- Up-to-date Legislation: Knowledge of national and international regulations on food safety on ships.
- Pest Control: Effective strategies for the prevention and control of pests on board.
- Allergen Management: Identification and control of food allergens to ensure the safety of all diners.
- Certification: Obtain a recognized certificate that validates your knowledge of food safety on ships.
- Modality: Online
- Level: Cursos
- Hours: 150 H
- Start date: 25-07-2026
Availability: 1 in stock
Who is it aimed at?
- Kitchen staff and waiters who want to learn and apply food hygiene standards on board.
- Officers and captains responsible for supervising food handling and preventing health risks.
- Suppliers and purchasing managers who need to understand the food safety requirements for provisions.
- Shipping companies and tour operators interested in complying with regulations, preventing food poisoning, and protecting the health of passengers and crew.
- Maritime health inspectors and quality auditors who want to update their knowledge of the latest food safety practices.
Learning flexibility:
Adapted to Life at sea: accessible offline material, asynchronous consultation forums and practical exercises applicable to the ship’s daily routine.
Objectives and competencies
Implement and maintain hygiene protocols for food handling:
“Following HACCP regulations, controlling critical points (temperature, cleanliness, cross-contamination) and training staff.”
Ensure the adequate supply and storage of perishable and non-perishable food:
Implement procedures for receiving, quality control, preservation and stock rotation (FIFO/FEFO) according to health and food safety regulations.
Train the crew in the identification and management of risks associated with food safety on board:
Implement and supervise hygiene and food handling procedures, complying with HACCP regulations and company standards, ensuring contamination prevention and product traceability.
Establish and monitor an effective pest control system in all food storage and preparation areas:
Implement and maintain a documented IPM (Integrated Pest Management) program, with regular monitoring, defined action thresholds, and detailed records of treatments, inspections, and pest trends.
Conduct regular inspections of food storage and preparation facilities to verify compliance with food safety standards:
“Rigorous, verifying temperatures, hygiene and documentation, and reporting deviations.”
Effectively manage the cold chain to preserve the quality and safety of chilled and frozen foods:
Implement and monitor temperature, storage and transport protocols, ensuring traceability and regulatory compliance, with corrective actions for deviations.
Curriculum - Modules
- Comprehensive Maritime Incident Management: protocols, roles, and chain of command for coordinated response
- Operational Planning and Execution: briefing, routes, weather windows, and go/no-go criteria
- Rapid Risk Assessment: criticality matrix, scene control, and decision-making under pressure
- Operational Communication: VHF/GMDSS, standardized reports, and inter-agency liaison
- Tactical Mobility and Safe Boarding: RHIB maneuvers, approach, mooring, and recovery
- Equipment and Technologies: PPE, signaling, satellite tracking, and field data logging
- Immediate Care of the Affected: primary assessment, hypothermia, trauma, and stabilization for evacuation
- Adverse Environmental Conditions: swell, Visibility, flows, and operational mitigation
Simulation and training: critical scenarios, use of VR/AR, and exercises with performance metrics
Documentation and continuous improvement: lessons learned, indicators (MTTA/MTTR), and SOP updates
- Food Microbiology: Main pathogenic and spoilage microorganisms in fishery products.
- Fresh and Frozen Fish: Spoilage, sensory evaluation, and shelf life.
- Personal Hygiene: Handwashing, uniforms, health, and good practices.
- Cleaning and Disinfection: Products, methods, frequencies, and control.
- Pest Control: Identification, prevention, and control methods.
- Storage: Temperatures, humidity, ventilation, and stock rotation.
- Food Handling: Receiving, preparation, packaging, and transport.
- Critical Control Points (CCPs): Identification and management in fishing.
- Traceability: Records, documentation, and recall of non-conforming products.
- Food legislation: national and international regulations on hygiene in fishing.
‘
- Introduction to Food Hygiene: Importance and Legal Framework
- Food Microbiology: Bacteria, Viruses, Parasites, and Their Risks
- Food Hazards: Physical, Chemical, and Biological Hazards on Board
- Pest Control: Identification, Prevention, and Control Methods
- Biocides Legislation: Safe and Responsible Use on Board
- HACCP Principles: Hazard Identification, CCPs, and Critical Limits
- Developing the HACCP Plan: Adapted to Onboard Operations
- Cleaning and Disinfection: Products, Techniques, and Programs
- Waste Management: Classification, Storage, and Disposal
- Audits and Verification: Ensuring the Effectiveness of the HACCP system
‘
- Food Microbiology: Types of microorganisms, growth, and control.
- Food Hazards: Biological, chemical, and physical hazards.
- Personal Hygiene: Handwashing, clothing, and health status.
- Cleaning and Disinfection: Products, methods, and frequencies.
- Pest Control: Prevention and control methods on board.
- Receiving and Storing Food: Temperatures, rotation, and expiration dates.
- Food Preparation: Good practices, cooking, and refrigeration.
- HACCP: Principles, steps, and documentation.
- Food Legislation: National and international regulations.
- Audits and Controls Healthcare professionals: preparation and management.
‘
- Introduction to Food Hygiene on Board: Regulations and Responsibilities.
- Basic Microbiology: Bacteria, Viruses, Fungi, and Their Impact on Food Safety.
- Critical Control Points (CCPs) in Food Handling: Receiving, Storage, Preparation, Cooking, and Serving.
- Pest Control: Identification, Prevention, and Eradication Methods (Insects, Rodents).
- Chemical Products for Pest Control: Safe Use, Storage, and Documentation.
- Allergen Management: Identification, Labeling, and Prevention of Cross-Contamination.
- Cleaning and Disinfection: Products, Techniques, and Cleaning Programs.
- Personal Hygiene: Good Practices for Crew and Food Handlers.
- Applicable Legislation and Regulations: HACCP, Regulation (EC) 852/2004, etc.
- Food hygiene and safety audits: preparation and management of findings.
‘
- System Architecture and Components: Structural design, materials, and subsystems (mechanical, electrical, electronic, and fluid) with selection and assembly criteria for marine environments
- Fundamentals and Principles of Operation: Physical and engineering foundations (thermodynamics, fluid mechanics, electricity, control, and materials) that explain performance and operating limits
- Safety and Environmental (SHE): Risk analysis, PPE, LOTO, hazardous atmospheres, spill and waste management, and emergency response plans
- Applicable Regulations and Standards: IMO/ISO/IEC requirements and local regulations;
- Conformance criteria, certification, and best practices for operation and maintenance
- Inspection, testing, and diagnostics: Visual/dimensional inspection, functional testing, data analysis, and predictive techniques (vibration, thermography, fluid analysis) to identify root causes
- Preventive and predictive maintenance: Hourly/cycle/seasonal plans, lubrication, adjustments, calibrations, consumable replacement, post-service verification, and operational reliability
- Instrumentation, tools, and metrology: Measuring and testing equipment, diagnostic software, calibration and traceability; selection criteria, safe use, and storage
- Onboard integration and interfaces: Mechanical, electrical, fluid, and data compatibility; Sealing and watertightness, EMC/EMI, corrosion protection, and interoperability testing.
Quality, acceptance testing, and commissioning: process and materials control, FAT/SAT, bench and sea trials, go/no-go criteria, and evidence documentation.
Technical documentation and integrated practice: logs, checklists, reports, and a complete case study (safety → diagnosis → intervention → verification → report) applicable to any system.
Plan de estudio - Módulos
- Comprehensive Maritime Incident Management: protocols, roles, and chain of command for coordinated response
- Operational Planning and Execution: briefing, routes, weather windows, and go/no-go criteria
- Rapid Risk Assessment: criticality matrix, scene control, and decision-making under pressure
- Operational Communication: VHF/GMDSS, standardized reports, and inter-agency liaison
- Tactical Mobility and Safe Boarding: RHIB maneuvers, approach, mooring, and recovery
- Equipment and Technologies: PPE, signaling, satellite tracking, and field data logging
- Immediate Care of the Affected: primary assessment, hypothermia, trauma, and stabilization for evacuation
- Adverse Environmental Conditions: swell, Visibility, flows, and operational mitigation
Simulation and training: critical scenarios, use of VR/AR, and exercises with performance metrics
Documentation and continuous improvement: lessons learned, indicators (MTTA/MTTR), and SOP updates
- Food Microbiology: Main pathogenic and spoilage microorganisms in fishery products.
- Fresh and Frozen Fish: Spoilage, sensory evaluation, and shelf life.
- Personal Hygiene: Handwashing, uniforms, health, and good practices.
- Cleaning and Disinfection: Products, methods, frequencies, and control.
- Pest Control: Identification, prevention, and control methods.
- Storage: Temperatures, humidity, ventilation, and stock rotation.
- Food Handling: Receiving, preparation, packaging, and transport.
- Critical Control Points (CCPs): Identification and management in fishing.
- Traceability: Records, documentation, and recall of non-conforming products.
- Food legislation: national and international regulations on hygiene in fishing.
‘
- Introduction to Food Hygiene: Importance and Legal Framework
- Food Microbiology: Bacteria, Viruses, Parasites, and Their Risks
- Food Hazards: Physical, Chemical, and Biological Hazards on Board
- Pest Control: Identification, Prevention, and Control Methods
- Biocides Legislation: Safe and Responsible Use on Board
- HACCP Principles: Hazard Identification, CCPs, and Critical Limits
- Developing the HACCP Plan: Adapted to Onboard Operations
- Cleaning and Disinfection: Products, Techniques, and Programs
- Waste Management: Classification, Storage, and Disposal
- Audits and Verification: Ensuring the Effectiveness of the HACCP system
‘
- Food Microbiology: Types of microorganisms, growth, and control.
- Food Hazards: Biological, chemical, and physical hazards.
- Personal Hygiene: Handwashing, clothing, and health status.
- Cleaning and Disinfection: Products, methods, and frequencies.
- Pest Control: Prevention and control methods on board.
- Receiving and Storing Food: Temperatures, rotation, and expiration dates.
- Food Preparation: Good practices, cooking, and refrigeration.
- HACCP: Principles, steps, and documentation.
- Food Legislation: National and international regulations.
- Audits and Controls Healthcare professionals: preparation and management.
‘
- Introduction to Food Hygiene on Board: Regulations and Responsibilities.
- Basic Microbiology: Bacteria, Viruses, Fungi, and Their Impact on Food Safety.
- Critical Control Points (CCPs) in Food Handling: Receiving, Storage, Preparation, Cooking, and Serving.
- Pest Control: Identification, Prevention, and Eradication Methods (Insects, Rodents).
- Chemical Products for Pest Control: Safe Use, Storage, and Documentation.
- Allergen Management: Identification, Labeling, and Prevention of Cross-Contamination.
- Cleaning and Disinfection: Products, Techniques, and Cleaning Programs.
- Personal Hygiene: Good Practices for Crew and Food Handlers.
- Applicable Legislation and Regulations: HACCP, Regulation (EC) 852/2004, etc.
- Food hygiene and safety audits: preparation and management of findings.
‘
- System Architecture and Components: Structural design, materials, and subsystems (mechanical, electrical, electronic, and fluid) with selection and assembly criteria for marine environments
- Fundamentals and Principles of Operation: Physical and engineering foundations (thermodynamics, fluid mechanics, electricity, control, and materials) that explain performance and operating limits
- Safety and Environmental (SHE): Risk analysis, PPE, LOTO, hazardous atmospheres, spill and waste management, and emergency response plans
- Applicable Regulations and Standards: IMO/ISO/IEC requirements and local regulations;
- Conformance criteria, certification, and best practices for operation and maintenance
- Inspection, testing, and diagnostics: Visual/dimensional inspection, functional testing, data analysis, and predictive techniques (vibration, thermography, fluid analysis) to identify root causes
- Preventive and predictive maintenance: Hourly/cycle/seasonal plans, lubrication, adjustments, calibrations, consumable replacement, post-service verification, and operational reliability
- Instrumentation, tools, and metrology: Measuring and testing equipment, diagnostic software, calibration and traceability; selection criteria, safe use, and storage
- Onboard integration and interfaces: Mechanical, electrical, fluid, and data compatibility; Sealing and watertightness, EMC/EMI, corrosion protection, and interoperability testing.
Quality, acceptance testing, and commissioning: process and materials control, FAT/SAT, bench and sea trials, go/no-go criteria, and evidence documentation.
Technical documentation and integrated practice: logs, checklists, reports, and a complete case study (safety → diagnosis → intervention → verification → report) applicable to any system.
- Introduction to Food Hygiene in the Maritime Environment
- Biological Hazards: Bacteria, Viruses, Parasites, and Toxins in Food
- Chemical Hazards: Contaminants, Pesticide Residues, Heavy Metals
- Physical Hazards: Foreign Bodies, Handling, and Prevention
- Pest Control: Identification, Prevention, and Control Methods
- Food Legislation and HACCP Regulations Applicable to Ships
- Hygienic Design of Facilities and Equipment on Board
- Cleaning and Disinfection: Products, Techniques, and Validation
- Food Storage and Preservation: Temperature, Humidity, and Rotation
- Traceability and Allergen Management border
‘
- Introduction to HACCP: principles, evolution, and legal framework
- Food hazards: biological, chemical, physical, and allergens
- Food allergens: identification, control, and declaration
- Good Hygiene Practices (GHP): cleaning, disinfection, and pest control
- Temperature control: receiving, storage, cooking, and service
- Facility design and maintenance: surfaces, equipment, and utensils
- Traceability: batch identification, suppliers, and records
- Cleaning and disinfection plan: products, frequencies, and procedures
- Staff training: personal hygiene, food handling, and allergens
- Documentation and Records: Critical control points, corrective actions, and verification
‘
- Introduction to Food Hygiene on Board: Importance and Legal Framework
- Basic Microbiology: Types of Microorganisms, Growth, and Control
- Food Hazards: Biological, Chemical, and Physical. Identification and Prevention
- Receiving and Storing Food: Temperature Control and FIFO
- Food Preparation: Safe Cooking, Handling, and Preservation
- HACCP: Principles, Plan Development, and Identification of Critical Control Points
- Cleaning and Disinfection: Products, Techniques, and Frequencies on Board
- Pest Control: Prevention and Control Methods on Board
- Personal Hygiene: Rules for Food Handlers on Board
- Waste Management: Classification, Storage, and Proper Disposal
‘
- Introduction to Food Hygiene: Importance and Legal Framework
- Food Microbiology: Bacteria, Viruses, Parasites, and Toxins
- Food Hazards: Physical, Chemical, and Biological; Allergens
- Receiving and Storing Food: Temperature Control and FIFO
- Food Preparation: Safe Handling, Cooking, and Cooling
- Personal Hygiene for Food Handlers: Handwashing, Clothing, and Health
- Cleaning and Disinfection: Products, Methods, and Frequencies
- Pest Control: Prevention and Integrated Control
- Developing Safe Menus: Special Diets and Allergens
- HACCP System: Hazard Identification, Critical Control Points, and Control Measures
‘
Career opportunities
- Food Safety Technician/Manager on board: Implementation and supervision of HACCP systems, allergen management, pest control.
- Food Safety Inspector in the Maritime Sector: Supplier audits, verification of regulatory compliance on ships.
- Food Safety Consultant for Shipping Companies: Design of ship-specific food safety plans, crew training.
- Kitchen Staff on board with Food Safety Specialization: Hygienic food handling, temperature control, prevention of cross-contamination.
- Purchasing Manager on board: Selection of certified suppliers, verification of food quality.
- Health Officer on board: Hygiene control in food handling areas, waste management.
- Food Safety Trainer for the Maritime Sector: Delivery of courses and workshops on HACCP, food handling, and prevention of foodborne illnesses.
- Maritime Food Safety Researcher: Development of new technologies and methods to ensure food safety on board.
“`
Admission requirements
Academic/professional profile:
Degree/Bachelor's degree in Nautical Science/Maritime Transport, Naval/Marine Engineering, or a related field; or proven professional experience in bridge/operations.
Language proficiency:
Recommended functional maritime English (SMCP) for simulations and technical materials.
5. Induction
Updated resume, copy of degree or seaman's book, ID card/passport, letter of motivation.
Technical requirements (for online):
Equipment with camera/microphone, stable connection, ≥ 24” monitor recommended for ECDIS/Radar-ARPA.
Admission process and dates
1. Online
application
(form + documents).
2. Academic review and interview
(profile/objectives/schedule compatibility).
3. Admission decision
(+ scholarship proposal if applicable).
4. Reservation of place
(deposit) and registration.
5. Induction
(access to campus, calendars, simulator guides).
Scholarships and grants
- Food Safety Fundamentals: Learn the HACCP principles applied to the maritime industry to ensure hygiene and risk prevention.
- Pest Control and Sanitation: Master essential onboard pest control, cleaning, and disinfection techniques to prevent contamination.
- Food Handling and Storage: Learn best practices for receiving, storing, and handling food, ensuring its preservation and quality.
- Legislation and Regulations: Stay up-to-date on current national and international food safety regulations for ships.
- Audits and Inspections: Prepare for audits and inspections by implementing an effective food safety management system that complies with standards.
Testimonials
I implemented the HACCP system on a fishing vessel, reducing cross-contamination incidents by 60% in six months and achieving food safety certification without any non-conformities.
I mastered the culinary techniques for an onboard service environment, including the efficient preparation of meals in confined spaces and the impeccable presentation of dishes, which allowed me to provide high-quality service exceeding the expectations of simulated passengers in the final evaluation.
I implemented the HACCP system on a fishing vessel, reducing cross-contamination incidents by 70% and completely eliminating foodborne illness reports in the last three inspections.
I implemented the HACCP system on board, reducing the incidence of foodborne illnesses by 70% in six months and achieving zero non-conformities in the last health inspection.
Frequently asked questions
Prevent foodborne illnesses.
Yes. The itinerary includes ECDIS/Radar-ARPA/BRM with harbor, ocean, fog, storm, and SAR scenarios.
Online with live sessions; hybrid option for simulator/practical placements through agreements.
Bacterial growth.
Recommended functional SMCP. We offer support materials for standard phraseology.
Yes, with a relevant degree or experience in maritime/port operations. The admissions interview will confirm suitability.
Optional (3–6 months) through Companies & Collaborations and the Alumni Network.
Simulator practice (rubrics), defeat plans, SOPs, checklists, micro-tests and applied TFM.
A degree from Navalis Magna University + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
- Introduction to Food Hygiene: Importance and Legal Framework
- Food Microbiology: Bacteria, Viruses, Parasites, and Toxins
- Food Hazards: Physical, Chemical, and Biological; Allergens
- Receiving and Storing Food: Temperature Control and FIFO
- Food Preparation: Safe Handling, Cooking, and Cooling
- Personal Hygiene for Food Handlers: Handwashing, Clothing, and Health
- Cleaning and Disinfection: Products, Methods, and Frequencies
- Pest Control: Prevention and Integrated Control
- Developing Safe Menus: Special Diets and Allergens
- HACCP System: Hazard Identification, Critical Control Points, and Control Measures
‘
Request information
- Complete the Application Form
- Attach your CV/Qualifications (if you have them to hand).
- Indicate your preferred cohort (January/May/September) and whether you want the hybrid option with simulator sessions.
Teachers
Eng. Tomás Riera
Full Professor
Eng. Tomás Riera
Full Professor
Naval engineer specializing in the selection, integration, and optimization of propulsion systems for yachts, high-speed craft, and service vessels.
Eng. Sofía Marquina
Full Professor
Eng. Sofía Marquina
Full Professor
Materials engineer specializing in marine composites and corrosion protection systems for ships, yachts, and port structures.
Eng. Javier Bañuls
Full Professor
Eng. Javier Bañuls
Full Professor
Naval electrical engineer with over fifteen years of experience in the design, integration, and operation of power and automation systems.
Dr. Nuria Llobregat
Full Professor
Dr. Nuria Llobregat
Full Professor
Specialist in meteorological and operational decision-making for coastal and offshore navigation, integrating wind, wave, and current models.
Dr. Pau Ferrer
Full Professor
Dr. Pau Ferrer
Full Professor
Naval engineer with a PhD in applied hydrodynamics and over a decade of experience designing high-performance hulls and marine structures.
Cap. Javier Abaroa (MCA)
Full Professor
Cap. Javier Abaroa (MCA)
Full Professor
MCA-certified captain with command of ocean-going vessels, specializing in advanced maneuvering, navigation management, and bridge safety.