Developing systems, procedures and training to meet current ILO/MLC Requirements:

  • HACCP (food safety management system)
  • Crew and officers’ dietary requirements
  • Food temperature control; defrosting procedures
  • Level of understanding of culinary practice of catering staff and certification levels
  • Housekeeping; hotel services
  • Hygiene and sanitisation within all areas of vessels
  • Health and hygiene standards and training procedures