The importance of good food hygiene is much bigger for ships, due to the possibility of cooking borne disease increases that are more dangerous on passenger ships. Chow handlers’ correct knowledge of food safety problems, conditions and safe handling practice is one of the most important factors to obtain a good hygienic quality in provisions preparation and this has been recognized in the cruise with the International CIEH Certification on Food safety and HACCP. The provisions hygiene standards requirement says that any unit must make sure that provisions handlers and people who supervise cooking handlers have skills and knowledge in hygiene for the work they do. It is ensuring that safe to eat. Hygiene is keeping your cooking premises and equipment clean. NIST is proud to bring to you the following session: CIEH Food Safety and HACCP Certification: Farm to Fork. CIEH certifications are of great importance and required to all working or planning to work in the cruise. The HACCP technique can be useful for chow safety management, but only if people charged with its implementation have the proper knowledge and expertise to apply it effectively.

The Objective of the CIEH Food Safety and HACCP training programme is that at the end of this session, each cooking handler will be able to list the proper temperatures of foods from the receiving to storage and delivery, list reasons to reject provisions, list ways to protect provisions during preparation and service, list records that must be maintained and why they must be maintained, demonstrate proper hand washing. The Person in charge, on a cruise vessel, must be a person in charge of the cooking operation. The individuals must be knowledgeable in cooking borne diseases and provisions protection and in sanitation. Additionally, they are also responsible for the cooking operations of the cruise vessel. These duties include ensuring that foods are prepared safely to prevent provisions borne illness and that the chow operation is in compliance with the provisions safety guidelines.

NIST is been training CIEH Level 2 and Level 3 Food Safety in Catering for all chow handlers of different areas like air flight caterers, cruises, International hotels, quick service restaurants and industrial caterers. NIST is pleased to deliver provisions handlers with the knowledge of safe cooking handling practices to prevent chow-borne illness. For instance, a recent study says that earlier, in the UK cooking handlers do not have to hold a food Safety certificate to prepare or sell chow, but now many chow businesses will prefer that they do and made it to be mandatory. The necessary skills may be obtained through an International Training certification with a relevant prior experience. Business operators are required by law, to ensure that chow handlers receive appropriate supervision and instruction line with their work activity and should enable them to handle cooking handling. The person responsible for developing and maintaining the business’s provisions safety management procedures must have received adequate training to enable them to do this.

NIST- Our mission is to help prevent provisions borne illness globally through educational programs that address control of chow borne pathogens throughout the provisions chain from farm to table. Join NIST food hygiene international program to qualify yourself as an eligible Certified provisions Handler and prospect your career globally.