health and safety environment

The offshore and marine industry are following the most strict safety and quality standards and processes.That’s why HSE is fully integrated in our catering concept. Our training courses give a lot of attention to all guidelines concerning hygiene, sanitation and safety. We offer high-quality training and cook support and provide our clients with reports on health and safety. Our catering audit provides feedback on the implementation of hygiene standards, indicates potential food safety hazards and compiles a list with action points.

health and safety environment

The offshore and marine industry are following the most strict safety and quality standards and processes.That’s why HSE is fully integrated in our catering concept. Our training courses give a lot of attention to all guidelines concerning hygiene, sanitation and safety. We offer high-quality training and cook support and provide our clients with reports on health and safety. Our catering audit provides feedback on the implementation of hygiene standards, indicates potential food safety hazards and compiles a list with action points.

safety

Safety is an essential part of our training courses. Our catering audit indicates potential food safety hazards. We ensure that all work activities are carried out safely and that correct food handling methods are implemented to prevent any injuries, accidents and health risks.

health

Our training courses focus on most of the guidelines concerning hygiene and sanitation. This way we want to make sure the catering teams can work in a healthy environment. We also increase the wellbeing of our employees, clients and contractors by regularly reporting on consumption patterns and nutritional intake.

environment

IFS contributes to a cleaner climate by establishing a zero waste policy. Thanks to our trainings and food monitoring system we improve cooking skills and keep track of stock. This reduces food waste to a minimum. We also make thoughtful food choices.

We have observed a real positive improvement with the quality of catering standards onboard in terms of cleanliness, hygiene, food quality, provision budgeting and food inventory.

Capt. Edwin Teo, Barge Master