This training is designed to provide continuous training of cabin crew in accordance with the MLC 2006 Convention requirements. The training is to be implemented for all staff who are responsible for the food handling and preparation.
- Personal Hygiene
- Kitchen, Freezer, Deep Freezer ve Stores Safety
- Safety and Electrical Equipments
- Preventing Pollution
- Kitchen, and Stores Hygiene
Depending on the participants’ background and knowledge of the subject. Average time is 3,5 hours for CBT module and practical exercise.
- MLC 2006 Convention Section A 3.2.2-6