Hygiene in the galley

- practical knowledge for self-assessment

Part 3
For the galley1
1.0. Raw ingredients 6

2.0. Food contamination 10

3.0. Foodborne sickness and sources of infection 11

4.0. Microorganisms and food 12

Appendices

Appendix 1
Temperature requirements for chilling and heating 18

Appendix 2
Sickness pathways from different disease-causing
microorganisms 20

Appendix 3
20 good tips for safer galley 22

Appendix 4
Example - Leftover reuse plan 23

Appendix 5
Thermometers 24

3
PART 3 for the galley

Practical knowledge
for self-assessment

4
for the galley PART 3

5
PART 3 for the galley
1.0. Raw ingredients
During preparation of food, there is unavoidable contami-
nation of food from the surrounding environment because
natural microbial growth is to be found everywhere. No food
is free of microorganisms just as no production is sterile.
So self-assessment is important because it can be used
preventatively and to correct faults.
1.1. Meat
Red meat comes from cattle and pigs and white meat from
poultry such as chickens and turkeys. All meat products are
more or less prepared. A rolled meat sausage has been on the
move longer than the vacuum packed lamb because the rolled
meat sausage has also been cooked. A fresh leg of lamb has
not. From the moment of slaughter to the finished product, the
meat is chilled as quickly as possible to prevent bacteria from
getting established in the meat. In Denmark, every step in the
refrigeration chain and meat control is highly controlled.
Production standards are not equally high everywhere in the
world. Meat quality and food safety is always greater in
countries with major exports to markets with critical consumers,
such as Japan and the US. This is where meat controls are
better and if meat is infected for example with salmonella,
production self-regulation ensures that the source of infection
usually can be identified because it is possible to trace where
an animal has been slaughtered. When provisioning it is worth
consider in which country the meat has been produced. And
it is important to ensure that the supplier complies with food
safety legislation. The level of food safety varies in different
countries and there are different requirements imposed
by the national authorities on food producers. Fortunately,
HACCP, self-assessment and self-regulation are reason-
ably widespread in many countries because they would like
to export food to the US and other high standard countries
and the US and other countries impose requirements on the
countries they import from. So if you purchase food products
in for example Singapore or Australia, you can always ask your
supplier for a sight of their HACCP programme.
6
For example, trichinosis in pork is never occurring in Denmark.
It is more than 80 years since trichinosis was found in Danish
meat. Thousands of meat samples are taken every day, all year
round, to ensure that the dangerous parasite is not present in
meat because it can be transmitted to humans. In contrast, it is
widespread in other countries so you need to be very careful
when buying fresh pork in local markets or from suppliers that
are not approved by the shipowner.
Poultry is often slaughtered industrially using machinery and
there is the risk of contamination when used in the galley.
Large quantities of water are used to reduce the risk and in
some countries such as the US, chlorine is added to the water
to remove bacteria such as salmonella and campylobacter.
By using chlorine it affects the quality of the meat.
1.1.1. Meat quality
The colour of meat depends on e.g. the age of the animal, its
origin and where the meat is cut from the carcase. Meat from a
young bullock is lighter because it has not yet been moving
around so much but has spent more time on eating and growing.
Meat has a different ability to bind water and light meat gene-
rally contains more liquid than red meat. The better meat is
at retaining water, the greater is the chance to get tender juicy
meat. So the colour and quality of meat also reflect animal
welfare issues. The more stress an animal has suffered before
slaughter, the more liquid the meat will release during the
maturation process.
The maturation process occurs while refrigerated. The refrigera-
tion and storage temperature are critical for making the meat
sufficiently tender and hence also its final quality. The colour,
flavour, tenderness and texture after cooking make up part of
the sensory quality of the meat.
In general the animal welfare and hence the meat quality
varies from country to country. As a ground rule the cattle

farming conditions have high standards in countries with a
lot of meat export. Beef from Argentina, Uruguay, Australia,
USA and South Africa is especially good because of suit-
able climate for grassland and good natural conditions for
cattle. Growth hormones are still being used in e.g. Brasil and
China. Pork is especially good from e.g. Canada, Denmark,
Germany, Ireland and some other European countries. In
these countries you can buy quality meat. Pork from e.g. China
should be avoided due to a poor standard of animal welfare.
When loading meat aboard, smell, appearance and surface
are the best indicators of the freshness of meat or poultry.
But even though products are found to be in order, there is
no guarantee that microorganisms are not present.
for the galley PART 3
Some of the most dangerous bacteria actually give no indica-
tion that they are in the meat, which is why self-assessment
is important. Self-assessment means you can be sure that all
microorganisms have the worst possible conditions for repro-
ducing or being transmitted from one food product to another.
If a vacuum pack is not intact or the meat or poultry smells
bad, it should be rejected. Vacuum packed meat and poultry
often has an unpleasant smell, appearance and a slimy surface.
It does not mean the meat is off, but if you are in doubt, do not
use the product and send it back if possible. At the very least,
you can complain. Be especially aware of meat and poultry that
come aboard frozen. Bear in mind the defrosting temperature/
method to prevent the presence of microorganisms.
Even though there are
no visible signs of bad
meat, such as wrong smell,
appearance and surface,
there may be dangerous
bacteria in the meat anyway.
7
PART 3 for the galley
1.2. Fresh eggs
If you use fresh eggs, you should focus on good hygiene when
handling these in the galley. In worst case, eggs can transfer
microorganisms to other foods. Bacteria may not only be on the
outside but also inside the egg. Salmonella cannot survive on egg
trays but do not use egg trays as non-slip underlay or for soaking
up grease. Fresh eggs should always be refrigerated and kept
separate from other foods. Always check the date stamp when
received aboard. If there is no date stamp, they should not be
accepted in the galley since in principle, they could be weeks
or even months old.
1.3. Fish
Fish are cold blooded animals. Their skin often consists of
scales and an outer slime-producing layer. The slime protects
them from microorganisms and is a guarantee that the fish
you have bought are fresh. These days, the fish you get are
typically farmed and their growth, nutrition and production
influence their eating quality. Regardless of whether they
are farmed or caught at sea, there are things you should be
especially aware of. Fish that have been processed, filleted
and frozen can be difficult to check. This is then solely a
matter of the typical characteristics of bad food products and
confidence in your supplier.
1.3.1. Fresh fish quality
You can tell quality fish from the outside. The external
appearance of the skin must be really shiny without
discolouration or sores with a clear slimy surface; the eyes
should be clear, protruding and shiny, the colour of the gills
should be clear without slime. If fish have not been cleaned,
all the organs should have a clear red colour. Only buy the
fresh fish that you already know. If you buy fresh fish and
shellfish outside the shipowners approved suppliers, at the
local fish market for example, we recommend buying well
known species and only buy fish that have been guaranteed
to have been on/stored on ice.
8
Recognising bad fish (after defrosting):
S
 urface not shiny, dull, sunken eyes, smell not characteristi-
cally of fresh seaweed, the meat with a tendency to have
slack connective tissue, meaning that the meat is not firm
and elastic and the gills are red.
F
 ish, especially fatty fish such as salmon, goes rancid
quickly and should therefore not be kept frozen for too long
(max. 3 months).
Y
 ou should be aware that fish of the mackerel family, and
smoked mackerel and tinned tuna can cause histamine
poisoning. Poisoning can especially affect histamine sensi-
tive (allergic) people.
T
 o protect against parasites, if you prepare sushi the fish
must always be frozen for at least 20 hours at -20C (-4F).
N
 ewly caught, fresh fish often twitches on the pan when
being cooked.
1.4. Crayfish and shellfish
Shellfish belong to the same species as mussels and oysters.
Crayfish include various crabs, shrimps, lobsters, langoustines,
etc. Crayfish have very limited shelf life and should therefore
be cooked immediately if delivered fresh and live. It is fine to
freeze them for later use.
You should always be careful when serving mussels or oysters
since they can contain viruses or toxins from algae. You
should always be cautious with crayfish and shellfish since
they can cause life-threatening poisoning. During preparation,
mussels should always be checked first. The shell must be
closed from the beginning and open after cooking. You can
check whether the mussel is alive by tapping it gently on a
chopping board, when it should close. If mussels are closed
after cooking, they should be thrown away. Crayfish lose their
red colour and smell of ammonia when they are off and must
be thrown away. Some types of prawns e.g. sand prawns
do not turn red on boiling. It does not mean that they are
decayed, but simply that they lack pigment.

1.5. Vegetables and fruit
Fresh vegetables and fruit need to be stored differently.
These days, freezing methods are so good that vegetables,
berries and fruit for desserts for example have just as high
a nutritional value as fresh products. In fact, it is often an
advantage because they do not lose their nutritional value
before they are defrosted whereas when fresh, they lose some
of it during storage, especially if stored incorrectly.
If there is no surface damage, fruits and vegetables are
naturally resistant to microorganisms. They should always be
stored in a separate room to prevent contamination of other
food with bacteria from the soil. Fresh vegetables should be
stored carefully so that their nutritional content of vitamins
and minerals, are retained as long as possible.
Highly perishable vegetables should always be used first.
Thorough, careful sorting can however extend shelf life of
vegetables. This means that all vegetables with signs of damage
and mould should be thrown out.
Unwashed peel and tops/bottoms from vegetables such as
carrots should never be used for cooking. Similarly, you should
never use surface-treated vegetables and fruit in food without first
washing them thoroughly. They should be soaked in water, rinsed
thoroughly and dried carefully. Rinsing generally always reduces
shelf life. If you have vegetables that will not be eaten quickly, they
can alternatively be blanched and frozen to minimize food waste.
1.6. Spices
Spices should be kept cool and dry and in a dark place.
Spices can contain spores of various soil bacteria because
the spores can survive drying. Only set out small quantities
on the shelf for use. Use spices with caution because under
favourable conditions, spores can reproduce in food. Preventative
radiation of spices to kill spores is permitted in some countries.
for the galley PART 3
You should also take measures of precaution when using
fresh herbs. Dishes such as parsley sauce should never
be reheated. If you use herbs and other vegetables in for
example cold dishes and dressings, they should always be
kept in the refrigerator. Remember that fish, cold meats, sand-
wich dressings, etc., using or garnished with fresh herbs must
be kept cold and should be used quickly.
1.7. Corn, flour, grains and rice
Corn, flour, grains and rice can contain the spores of soil
bacteria coming from their production. These foods should
be stored on shelves above the floor, and kept clean, dark and
dry. If these products get damp and are kept at too high tem-
peratures, there is danger of these spores reproducing. These
products can also contain poisonous fungi and pests. Flour,
etc., can be refrigerated to prevent this happening. If the
damage has been done, these products can be frozen. This
kills the fungi and pests but does not remove any sources of
bacterial contamination. Rice should be washed before use.
The meat
quality of frozen
bulk goods can
be very difficult
to assess. They
also have to be
defrosted in the
refrigirator and
should not be
thawed using the
ventilation.
9
PART 3 for the galley
2.0. Food contamination
Food products can be contaminated with physical items,
chemical substances and microorganisms. Physical contami-
nants could be bits of stone in bread, hair, bits of eggshell
or shards or splinters from utensils. Chemical contaminants
might be chemical residues for example from detergents or
toxins from plastic. The most serious problem however in the
everyday cooking comes from microorganisms and viruses;
more on this at page 12.
10
How can I avoid chemical and physical contaminants
in my food?
K eep all chemicals (detergents and disinfectants) in their
original packaging.
P lace chemicals somewhere with easy access and where
there are no food products.
D o not spray or use chemical pesticides in the same place
as you store food products or in the galley. If vermin are a
serious problem and they come back again and again, get
an authorized pest fighter to deal with them.
U se plastic boxes designed for heating food in. Do not
use boxes that products such as ice cream have come in
because when they get hot in the microwave, they release
hazardous substances into your food.
D o not use pewter, copper or galvanized metal for acidic
food such as meat in a marinade (vinegar).
R eplace utensils in time before they get worn. There can
be the risk of foreign bodies in food such as plastic from
plastic coated utensils or a piece of wire from a wire brush
for cleaning.
K eep the equipment in the galley maintained. It is easy for
a loose screw to drop into food from a poorly maintained
machine.
S ome fish and plants contain naturally occurring poisons
called toxins and boiling or frying does not always destroy
them.
N ever use mushrooms if you do not know the species.
Mushrooms can contain toxins.
A lways buy fish and shellfish that you know are edible.
Some species can produce toxins if kept at the wrong
temperature.
F ood must never be stored in rooms where there are diesel
fumes or pipes running through with the risk of oil leaks.
On a long tour when the ship might be overstocked, full
tins of conserves can in emergency be placed in a separate
room.
 for the galley PART 3

3.0. Foodborne sickness

and sources of infection

Disease-causing microorganisms that can lead to foodborne
disease are called pathogenic microorganisms. Read more at
page 12. Some pathogenic microorganisms are not harmful
whilst others can kill people. So it is important to focus on
prevention. See the overview of pathogenic bacteria and the
pathways to sickness in Appendix 2. Focusing on tempera-
tures, good work routines and correct preparation of food
reduce the risk of pathogenic bacteria.
Viruses can cause acute stomach infections and for example
norovirus is extremely infectious and can pass from person
to person or indirectly from serving spoon to fork. Infection is
therefore often the reason for epidemics.
Foodborne illnesses often give influenza-like symptoms such
as nausea, vomiting, diarrhoea or fever. Which is why it is not
always easy to recognize an illness that is caused by food.

A foodborne disease can affect everyone but sickness

pathways can differ widely. Some people can be seriously ill
or even die whereas others may suffer mild symptoms even
though they have the same illness. You can become ill by:

Food contaminated before you buy it due to bad hygiene.

Interruption in the refrigeration chain, for example delays in
delivery and stays for too long on the quay.
Food products stored at too high temperatures, for example
in the refrigerator.
Heating food at too low temperatures, for example reheating
leftovers.
Leftovers from the buffet being chilled too slowly.
Food prepared a long time before eating and insufficiently
chilled.
Hot food kept at too low a temperature, for example food
standing out on the buffet.
Mixing raw ingredients and food that is ready to eat.
Contamination of food due to poor personal hygiene or
personnel who are ill.
Contamination of food from incorrect handling of deter-
gents or chemicals.
Use of dirty utensils when cooking.

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PART 3 for the galley

4.0. Microorganisms and food

Bacteria

Viruses
Pathogenic Foodborne
microorganisms sickness
Parasites

Microorganisms Fungi

Taint causing Unpleasant

bacteria smell and taste

Figure 1.
The most dangerous microorganisms are the pathogens. You cannot always smell, taste or see them. They can make people
seriously ill and cause permanent injuries. Bacteria that cause taint are less harmful to humans and are often easily recognizable be-
cause the microorganisms make food smell bad or discolour it and make the surface slimy. You can always check for these signs
because they show whether food is tainted.

12
 for the galley PART 3

Nature allows us to use our senses to tell us whether some- 4.3.3. Fungus
thing is bad or tainted. We generally automatically avoid Fungus can be divided into two types, that is moulds
tainted food to avoid being ill. and yeasts. Mould can be seen on the surface of food.
Yeast cannot be seen with the naked eye but shows
4.1. Useful microorganisms clear signs by off-taste and pressure building up in
Natures microorganisms bring with them taste and variation packaging.
in food, for example yoghurt, cheese, wine and beer. This is
done in strictly controlled processes in food production. It can 4.4. Speed of bacterial growth
extend the shelf life of certain food, for example fermentation The rate at which microorganisms reproduce depends
of salami. on the type and number of microorganisms present at
the start. The rate of reproduction depends on growth
4.2. Destructive microorganisms conditions.
Mould can make food go mouldy, become sour or rotten.
Food then smells and becomes inedible. It is not enough to Under favourable conditions, a single bacterial cell can
cut away visible mould, for example on bread. The loaf must divide into two every 20 minutes. This means that ten
be thrown out since the mould will be present in the whole bacteria become 10,000 in three hours and in six hours,
loaf and it forms long invisible threads. Mould produces a single bacterium can become 1 million. After a while with
poisonous substances in food. such dramatic growth rates, microorganisms growth rate may
actually decline because of the lack of nutrients.
4.3. Sickness-causing microorganisms
Food may not necessary smell off even though it may contain
many pathogenic microorganisms. This is called contamina-
tion because the food is contaminated by bacteria or fungus.
It can be caused by passing from one food product to another
or by infection transferred from dirty hands. At 37C (99F), 10 bacteria can multiply
to 10,000 in 3 hours
4.3.1. Virus
Viruses are microorganisms that cannot themselves repro- Time No.
duce and therefore depend on a host to be able to spread 12.00 10
their infection. Our airways and intestinal tracts are often 12.18 20
exposed to virus attack. This is why viruses often require 12.36 40
great attention because we can infect others via poor hand 12.54 80
hygiene, coughing and sneezing. One of the most common 13.12 160
foodborne sicknesses is caused by norovirus. 13.30 320
13.48 640
4.3.2. Parasites 14.06 1280
Parasites are small creatures than can be transmitted from 14.24 2560
food to people. Raw fish can contain disease-causing para- 14.42 5120
sites so these should be killed by freezing the fish down to 15.00 10.240
-20C (-4F) for at least 20 hours before serving.

13
PART 3 for the galley

Bacterial growth conditions

Bacteria are single celled organisms that can reproduce vio-

lently and rapidly under the right growth conditions; first and
foremost they need water, temperature and oxygen. The rate +135C
of bacterial growth is however also affected by the pH value (275F)
Bacterial spores killed
of the food, its salt and nitrite content and the availability of +120C
nutrients. (248F)

Temperature +100C
The temperature is one of the most important factors in bacte- Boiling (212F) Some bacteria die,
rial reproduction. Food must accordingly be heated to a core others survive
temperature of 75C (167F) to kill all disease-causing micro-
organisms. But it is important to remember that the spores
from microorganisms can survive this temperature. Spores are
not dangerous in themselves since they are germ cells that +75C
Roasting (167F) Bacteria die.
can develop into bacteria. Bacterial growth can definitely be
Many bacterial spores
reduced by chilling. The colder the surroundings, the slower survive
the growth. +65C
(149F)

Freezing does not kill the bacteria; they merely become

dormant and start reproducing again when defrosted. Danger zone Bacteria grow rapidly
So it is important to defrost food in a refrigerator and when food temperature
to keep an eye on products that are supplied frozen. is between 5-65C
(41-149F)
+5C
Refrigerator (41F) Most bacterial
temperature 0C growth stops
(32F)

-18C
Freezer (0F) Many bacteria survive
but growth stops.
Some bacteria die

14

Oxygen
Most bacteria need oxygen to reproduce. However, there are
actually bacteria that can perfectly well grow without oxygen
and they are especially dangerous for humans. Oxygen is
removed in vacuum packing and this limits reproduction. But
poor hygiene during the packing process and a long use-by
date can let anaerobic bacteria grow and reproduce in great
numbers which can mean a serious risk. Controlled atmosphere
packaging is often used. This is a packaging method in which
ordinary air is replaced by other gases. You should be aware
that in opening all packaging, the use-by date no longer ap-
plies.
Water
Microorganisms need water to reproduce. Drying foodstuffs
reduces the growth of microorganisms. The same applies
for large quantities of salt or sugar which reduces the water
content.
pH
The level of acidity (pH) can also be used to protect certain
foods. Adding vinegar to food preserves it by reducing its pH.
The acidic environment, for example in a marinade, makes it
difficult for bacteria to reproduce. Preservatives often include
acidifying substances.
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Smoking and radiation
Smoking is used to preserve meat and fish. UV radiation and
radioactive radiation are typically used for surface treatment
of fruits and vegetables. Its use is limited.
There are very strict rules for this kind of treatment in
Denmark. In other countries, it is widespread and you may
therefore come across radioactive radiation as a method of
conservation.
Semi-preserves and non-perishables
Semi-preserves have an extended shelf life from the addition
of salt, sugar, acid or preservative. Must be stored at a specific
low temperature. Non-perishables are heat-treated and can
be stored for 12 months at 20C (68F). But this only applies
to unopened products. If the product has been opened,
observe the use-by label and pour the contents into other
food-grade containers.
15
16
Appendices
17
Appendix 1. Temperature requirements for chilling and heating
Storing temperature in cooler/freezer/storage

Max. C Max. F

Raw processed food (from approved suppliers) +2C +35F

Minced meat, forcemeat and raw sausages (Also while defrosting)

Raw fish and fish products +2C +35F

Fresh fish, minced fish and seafood products (Also while defrosting)

Egg products +4C +39F

Egg salads, boiled eggs and pasteurized eggs (Also while defrosting)

Raw meat, chicken and lightly preserved fish products. +5C +41F
Whole meat, whole chicken and chicken pieces, pro- (Also while defrosting)
cessed meat and fish products, boiled prawns

Milk and milk products +5C +41F

Fresh pasteurized milk, yogurt, crme frache,
butter, etc.

Desserts, cream cakes with whipped cream and +5C +41F

pasteurized eggs, cheesecake, mousse, etc. (if served (Also while defrosting)
within 12 hours of preparation, can be stored at a max.
of +12C (53F)

Prepared food and ready products. Hot or chilled food, +5C +41F
perishable foods such ready-to-eat stews and sliced (Also while defrosting)
meats

Fresh eggs (in shell) +5C +41F

Semi-preserves (e.g. fish products), mixed +12C +53F

mayonnaise, remoulade, (pH>4.5) and ready
sandwich fillings (unopened)

Freezing (max. 3-6 months) -18C 0F

Freezing (max. 2 weeks) -15C +5F

18
Ensure internal temperature when cooking and reheating

Min. C Min. F
Egg Cook till yolk and white are set Do.
Egg dishes 75C 167F
Sauce with egg, puddings 72C 162F
Minced and mixed meat
Chicken, turkey 75C 167F
Beef, veal, lamb and pork 72C 162F
Fresh beef, veal, lamb and pork
Medium/red 63C 145F
Medium/pink 72C 162F
Well done 75C 167F
Fresh pork
Medium/pink 72C 162F
Well done 75C 167F
Ham
Fresh (raw) 72C 162F
Cooked ham (reheat) 60C 140F
Roastbeef
Precooked and ready to eat 60C 140F
Poultry*
All kinds of poultry 75C 167F
Meat loaf and stuffing
Forcemeat or stuffing in poultry 75C 167F
Sauces, gravy, soup, marinade
Together with raw meat, poultry Bring to the boil Bring to the boil
and fish
Fish and shellfish 63C 145F
Fish Cook till flesh is not transparent Cook till flesh is not transparent
and the flakes fall apart. and the flakes fall apart.
Shrimps/king prawns/fresh water Most turn red on boiling. Most turn red on boiling.
shrimps Some go brown. But flesh Some go brown. But flesh
must not be transparent. must not be transparent.
Scallops Must be milky white, non- Must be milky white, non-
transparent and firm. transparent and firm.
Mussels Cook till shells open. Cook till shells open.
Leftovers for reheating 75C. 167F.

* Recommended minimum core temperature

19
Appendix 2 . Sickness pathways from different disease-causing microorganisms
Microorganisms Frequently involved food
Bacteria: Poultry, beef, pork,
Campylobacter unpasteurized milk.
Bacteria: Meat, poultry, egg, dried milk
Salmonella products, vegetables.
Bacteria: Milk, cheese, meat products
Listeria monocytogenes (esp. in combination of raw
milk and raw meat.),
vegetables, fish products,
(can also develop at refrigera-
tion temperature).
Bacteria: Pork and port products.
Yersinia enterocolitica
Bacteria: Minced beef, vegetables,
Verotxin producing unpasteurized milk, contami-
E.coli0517 nated water.
Bacteria: Vegetables (esp. from coun-
Shigella sonnei tries with poor sanitation).
Bacteria: Cooked food with meat/poul- 1 - 10 millions per g food.
Clostridium perfringens try, stews, soups.
Bacteria: Home made fish products
Clostridium botulinum (stored airtight), liver paste,
fruit and vegetable products,
salt preserved meat products.
Bacteria: Cooked salt meat and fish
Staphylococcus aureus products. Ready meals,
creams and sauces.
Bacteria: Products with flour creams,
Bacillus cereus sauces, rice, milk and flour-
thickened sauces.
Parasite: Live in fish guts and migrate in
Anisakis larvae fish meat.
20
Infection dose Typical reason Infection/poiso
Low infection dose, down to Infection from utensils, raw Infection cam
500 bacteria. No reproduc- meat, etc from food eaten with
tion in food. no further heating.
Usually > 100,000 per g food Insufficient heating. Contami- Infection salm
but, can be as low as 10 per nation via utensils, meat juice,
g food. etc. to uncooked food.
Not known for certain. Repro- Insufficient or no heating. Infection liste
duction in food. Contamination of cooked or be a carrier and
salted food. although no sym
Very high infection dose. Contamination of heated food Infection yers
100,000-1 million per g food. refrigerated for too long.
Reproduction in food.
Low infection dose but not Insufficient heating. Infection.
known with certainty. A few
hundred probably enough.
Low infection dose. 200 per g Contamination of cooked Infection shig
food is enough. food from human hands, etc.
Insufficient chilling or heating.
Slow chilling of large portions Poisoning inte
Reproduction in food. of cooked food. Products not tion of toxin (sm
kept sufficiently hot.
Reproduction in food. Insufficient salt or acidification Poisoning toxi
of food. Food not sufficiently in food.
heated or chilled.
100,000 - 1 million per g food. Contamination of cooked Poisoning toxi
Reproduction in food. food from human hands, sores, in food.
etc. Insufficient chilling.
100,000 - 1 million per g food. Slow chilling of heated Poisoning toxi
Reproduction in food. products. Milk refrigerated for in food and sma
too long.
Ingesting just a few larvae can Fish not properly cooked Parasite transm
cause discomfort. or ingestion of raw fish or humans.
shellfish.
 oning Incubation period Duration Symptoms Prevention

mpylobacteriosis. 2-10 days. 1 week. Generally weak for Diarrhoea, nausea, stomach
several weeks. pain, fever.

monellosis. -2 days. Few days several weeks. Diarrhoea, stomach pain,

fever, headache, nausea,
vomiting. Rarely; Cronic
joint pain, life-long injuries,
mortality
eriosis (may Large individual variation. Depends on the symptoms Often affects people with Heat to +75C/167F.
d infect others that develop. Can be fatal low resistance/pregnancy.
mptoms). without treatment. Influenza symptoms, abortion,
blood poisoning, meningitis,
diarrhoea.

siniosis. 3-10 days. Sickness has 2 stages: 1st pathway: Fever, diarrhoea, Heat to +75C/167F.
1. Few days to a week. stomach pain, gastro-intestinal
2. After 1-2 weeks, can cause inflammation.
complications for several 2nd pathway: Joint pain,
months. rheumatoid symptoms, esp.
patients with tissue type
HLA-B27.
1-4 days. 5-10 days. Diarrhoea, bloody diarrhoea, Heat to +75C/167F.
stomach cramps, vomiting,
mild fever. Rarely; Acute
kidney failure, kidney/CNS
damage.
gellosis. 12 hrs. Fever, diarrhoea, stomach Heat to +75C /167F.
pain. Be very careful when cleaning
vegetables.
estinal produc- Normally 8-12 hrs (can vary 24 hrs. Diarrhoea, stomach pain,
mall instestine). 6-24 hrs). shortness of breath.

in production 18-36 hrs. or longer. Survivors may take 6 months Nausea, vomiting, diarrhoea, Boil at 100C/212F.
to recover. 50% of cases die. vision disturbance, muscle Store at <+2C/36F in
weakness, constipation, swal- airy conditions.
lowing/respiratory paralysis,
heart failure.
in production 2-4 hrs. 1-2 days. Nausea, violent vomiting,
stomach cramps, diarrhoea.

in production Diarrhoea type: 6-24 hrs. 12 hrs Diarrhoea, stomach pain, Heat to +75C/167F and
all intestine. Vomiting type: 1-5 hrs. 1-2 days. vomiting. rapid chilling.

mitted to 1-2 weeks. Larvae cannot survive in Upset stomach, perforated Heat to +75C/167F or
humans. intestines. freeze to <-20C/-4F for
20 hours.

21
Appendix 3. 20 good tips for safer galley
20 good tips
for safer galley
1 Avoid spilling oil and fat onto the deck and if
you do, wipe it up immediately.
Take care of hot metal handles on pans and
2
frying pans - always have a dishcloth or oven
cloth to hand.
I f the sea is rough, place damp tea towels on the
3
table - it can help prevent things from falling on
the floor.
 se the sway gear on the stove so pans do not
U seas. A hot oven door can easily cause burns if
4
fall on the deck in heavy sea.
Place the lowest shelf in the storeroom 15 cm
5
(6 ins.) above the deck and place fiddles on all
shelves.
6 Do not place equipment, boxes or sacks on the
deck - you risk falling over them.
7 Do not use chairs or loose boxes for storage but
place all goods on shelves with raised edges.
8 Do not place sharp knives to soak in the sink
but wash them immediately after use.
9 Always place knives that are not in use on the
magnetic knife rack or some other holder.
10 Use a wooden tamper to press food waste into
the waste grinder, never the fingers.
11  ever use glass, for example glass bowls; only
N reactions.
equipment that can tolerate falling on the deck.
Never recycle glass packaging. Food-grade
containers should be CE-approved or marked
with the glass/fork symbol.
22
12 NEVER use saucepans as deep fryers since
there is the risk of oil catching fire if the temperature
is too high.
13 I f the deep fryer does catch fire, NEVER use
water to try to put it out. Put a lid on it to starve
it of oxygen, turn off the heat and let it stand
until the fire goes out by itself.
14  ake sure all doors to refrigerators, ovens and
M
freezers are secure so they do not slam in heavy
it is swinging uncontrollably.
15  se different plastic chopping boards for dif-
U
ferent ingredients such as red for meat, yellow
for chicken, blue for fish, green for vegetables,
brown for bread and white for cold cuts or other
things.
16 Clean tables, surfaces and knives every time
you change ingredient.
17 Check the temperatures while cooking,
every day. Check equipments condition.
18  lways wash hands before, during and after
A
cooking - especially when handling raw ingredients
and when getting ready to serve up.
19  lways use food-grade latex gloves if you have
A
cuts and/or sores on your hands. Latex gloves
can also be used daily to protect against allergic
Always use a armour glove during demanding
20
butchery to prevent cuts and serious damage to
the hands.
Appendix 4. Example Leftover reuse plan
How to use leftovers without risk
Reusing leftovers is good when done correctly. Wasting food
is unethical and can put the food budget and the external
environment under pressure. Leftovers can make us ill if for
example they are heated to too low a temperature or leftovers
from the buffet have been chilled too slowly.
In your self-assessment programme, you should decide how to
handle leftovers from the buffet. Consider using the information
below to draw up a procedure for correct storage and use of
leftovers.
Rules of thumb:
Leftovers can only be used when reheated to 75C (167F).
Leftovers can only be used once.
Leftovers that have been standing out on the buffet for
more than three hours must be thrown out.
Menu planning
It makes good sense to use leftovers especially when intended
for inclusion in another dish. This is also one of the reasons for be used within one month.
menu planning. For example in menu planning, you can plan
one day with lots of salmon steaks knowing there will be salmon A large portion of stew left over from dinner can perfectly
left over.
The leftovers can be reused directly by planning to use them
for example in a flan for next days lunch buffet. Baking a
salmon flan will ensure that the salmon is reheated to a core
temperature of 75C (167F). This ensures that you kill all the
microorganisms.
Alternatively, a stew in which leftovers have been frozen correctly CE-marked food containers, or alternatively marked with the
can also be put on the menu again, for example a week after
it was cooked. If reheating a stew, it must be heated to 75C
(167F) before serving. Stir the pan well and thoroughly to
ensure the heat is evenly distributed.
From buffet to frozen
Leftovers from the buffet can only be reused if they have not
been standing out too long. So limit the time for the buffet.
Food should only stand out for a maximum of three hours
from being taken from and replaced in the refrigerator. The
three hour interval does however assume a constant tem-
perature of at least 65C (149F) for the warm food (on hot
plates), and for cold food to be at a max. 5C (41F) on
cooling plates. If hot food stands out at a lower temperature
and/or the cold food at too high a temperature, the length of
time in which it can stand out on the buffet must be shorter,
for example only two hours.
Leftovers that have been standing out on the buffet for more
than three hours must never be used in new dishes. They
must be thrown out.
When food is left over from the buffet, never mix the leftovers
with fresh food, that means never to mix old and new
together but keep leftovers in separate containers.
Only use leftover cold cuts if they can be heated to 75C
(167F). Cold cuts are often unsuitable for reheating when
they have been a long time on the buffet, for example because
the vitamins will have degraded.
Prepared food such as leftovers that have been frozen should
well be frozen and kept. Hot food is best chilled by spreading
it on a baking tray. Cover and allow to stand at room tempera-
ture. It can then be poured into a container and frozen. If you
pour it directly into a large container, there is the risk that it
may take a long time to cool down at the centre which could
give bacteria perfect conditions for growth.
Only save leftovers in food-grade packaging. For example, use
glass and fork sign. Never reheat leftovers in recycled packaging
since plastic ice cream containers may not necessarily tolerate
heat. The containers and utensils you use must be absolutely
clean before use.
Always remember to use sticky labels with dates on packs
when packing leftovers in boxes.
Hot leftovers should be chilled from 65C (149F) to 10C
(50F) within a maximum of three hours. If it is sizzling hot,
allow to cool to room temperature before refrigerating. Place
leftovers for the night tray in the refrigerator and cover with
microwave film, for example.
23
Appendix 5. Thermometers

Several types
of thermometers
are available

Oven-proof probe thermometers - insert the probe to a depth

of 5-8 cm in the biggest part of the roast or meat loaf at the
start of cooking. While being cooked, it should remain there
all the time.

24
Digital probe thermometers are not designed to stay in the oven at high temperatures.
They are designed to be quickly inserted in food to measure the core temperature at
several places in a stew or roast. If taking the temperature of a dish or a roast that is
not thick, the sensor should be inserted along the centre.

 igital surface thermometers are designed to take the temperature of food when
D
served on a dish. The temperature is measured by laser so that the sensor does not
touch the food.

All thermometers must be calibrated every six or twelve months.

25
 Seahealth
Amaliegade 33B, 2
DK-1256 Copenhagen K
www.seahealth.dk