Dr. Marina AlcoverAcademic director focused on measurable results and operational excellence in maritime education. Integrates IMO/STCW regulations and ISO 21001/9001 f
Course · 300 h · 5 modules
Food safety course 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…
Duration300 h
FormatOnline
Starts21 December
Places20 / 20
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Programme overview
What is the Food safety course 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.
Programme type
Course
Study mode
Online
Duration
300 hours
Modules
5
Start date
09-12-2026
Programme highlights
- 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.
- Ensure the health of your crew and regulatory compliance.
Curriculum
Programme Structure
The programme is structured in 5 modules, listed below in order of study.
01
Fundamentals of Food Hygiene and Microbiology in the Marine Environment
- Introduction to food safety: Importance of foodborne disease prevention (ETA) on board.
- Pathogenic microorganisms: Study of bacteria, viruses and parasites that affect the health of the crew and passengers.
- Factors that favor microbial growth: control of time, temperature, humidity and pH in the kitchen of the boat.
- The Pollution Triangle: Sources of physical, chemical and biological origin in the kitchen environment (Galley).
- Specific risks of the sea: parasites in fish (Anisakis) and marine toxins of natural origin.
02
Managing the cold chain and receiving supplies in Port
- Inspection protocols in the reception of merchandise: verification of freshness, labels and expiration dates.
- Thermal control during loading: Measuring tools and critical limits for refrigerated and frozen products.
- Stowage techniques in cold rooms: organisation to avoid cross-contamination in tight spaces.
- Maintenance of the cold chain: Management of temperature and response records to electrical faults in navigation.
- The PEPS technique (first entering, first in exit): stock rotation to minimise the risk of expiration.
03
Personal hygiene, staff habits and risk prevention
- Health requirements of kitchen staff: Mandatory medical examinations and report of contagious diseases.
- Professional handwashing techniques: critical moments and correct use of skin disinfectants.
- PROFESSIONAL CLOTHING AND PROTECTIVE EQUIPMENT: Wearing aprons, hats, non-slip shoes and gloves.
- Bad habits and their impact on safety: prohibitions on smoking, eating or wearing jewellery in preparation areas.
- Management of wounds and cuts: protection protocols to prevent the transfer of pathogens to food.
04
Secure Preparation Processes and Critical Point Control (HACCP)
- Design and implementation of the HACCC system (HACCP) in the kitchen of a luxury ship or yacht.
- Prevention of cross contamination: Use of colour cutting boards and disinfection of utensils between processes.
- Safe defrosting techniques: Gradual cooling versus risk methods off-chamber.
- Critical cooking temperatures: Use of probe thermometres to guarantee the elimination of pathogens in the centre of the product.
- Maintenance of ready-to-eat foods: temperature control in buffets and hot or cold line services.
05
Allergens, special diets and response to outbreaks of ETA
- Identification of the 14 mandatory declaration allergens and their management in the preparation of menus.
- Trace prevention: Deep cleansing protocols to serve celiac or allergic diners.
- Effective communication: labelling of foods made on board and information to the passenger.
- Protocol of action in the event of a suspicion of a food outbreak: sampling control and isolation of lots.
- Registration of incidents and internal traceability: monitoring of food from purchase to service.
Workload
Study Time and Workload
300 hours of study, online and at your own pace. Move the slider to the hours a week you can really put in.
Hours a week8
Weeks to finish—
You finish around—
Who it is for
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 prot
Faculty
Academic direction and faculty
The teaching team at Navalis: working professionals who deliver and oversee the institute's programmes.
Eng. Diego Cifuentes
Cap. Javier Abaroa (MCA)
Dr. Pau Ferrer
Dr. Nuria Llobregat
Eng. Javier Bañuls
Eng. Sofía Marquina
Eng. Tomás Riera
Verified reviews
Student Reviews
Reviews collected and verified by Opynio, not written by us.
Outcomes
Learning Outcomes
- 01Implement and maintain hygiene protocols for food handling
- 02Ensure the adequate supply and storage of perishable and non-perishable food
- 03Train the crew in the identification and management of risks associated with food safety on board
- 04Establish and monitor an effective pest control system in all food storage and preparation areas
- 05Conduct regular inspections of food storage and preparation facilities to verify compliance with food safety standards
- 06Effectively manage the cold chain to preserve the quality and safety of chilled and frozen foods
Careers
Career Opportunities
01Food Safety Technician/Manager on board: Implementation and supervision of HACCP systems, allergen management, pest control.
02Food Safety Inspector in the Maritime Sector: Supplier audits, verification of regulatory compliance on ships.
03Food Safety Consultant for Shipping Companies: Design of ship-specific food safety plans, crew training.
04Kitchen Staff on board with Food Safety Specialization: Hygienic food handling, temperature control, prevention of cross-contamination.
05Purchasing Manager on board: Selection of certified suppliers, verification of food quality.
06Health Officer on board: Hygiene control in food handling areas, waste management.
07Food Safety Trainer for the Maritime Sector: Delivery of courses and workshops on HACCP, food handling, and prevention of foodborne illnesses.
08Maritime Food Safety Researcher: Development of new technologies and methods to ensure food safety on board.
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Questions
Entry Requirements
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 Institute + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
Online admissions
Admissions Process
No waiting for a phone call. If your documents are complete, you can pay in the same session.
Entry requirements
Academic/Professional Profile:Training in food hygiene and food handling; or demonstrable work experience in kitchens, hospitality, or food processing areas.Specific Knowledge:Knowledge of HACCP regulations (Hazard Analysis and Critical Control Points); Familiarity with the cold chain and good hygiene practices.Documentation:Updated CV, food handler's certificate (if applicable), ID/Passport, boarding certificate or contract (if applicable).Personal Skills:Attentiveness to detail, ability to follow instructions, responsibility in food handling.```
Questions?
Frequently Asked Questions
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