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HYGIENE IN THE GALLEY

- good advice for self-assessment aboard

PART 2
FOR SHIP AND GALLEy1

1.0. Self-assessment in practice


– how do I get going? 6

1.1. Personal hygiene 6

1.2. Provisioning 10

1.3. Prepping 13

1.4. Heat treatment 16

1.5. Cold table 19

1.6. Buffet - heating, arranging and serving food 20

1.7. Chilling 21

1.8. Cleaning and disinfecting 22

1.9. Maintenance 26

2.0. Safe storage of food and waste 30

3
part 2 for ship and galley

4
for ship and galley part 2

Good advice
for self-assessment aboard

When preparing food, there are certain guidelines that everyone in the
galley should bear in mind. The guidelines form the basis for drawing up
a self-assessment programme. If you comply with the guidelines and include
them in good working routines, you will always be on the safe side.

5
part 2 for ship and galley

1.0. Self-assessment in practice


- how do I get going?

In Part 2, we review the practical work on food in the galley. •W


 ash hands after you have sneezed or coughed
Here, as the person responsible for meals aboard, you can into your hands (cough into your arm/arm pit).
get some good insights into how you draw up and implement •A
 lways wash your hands thoroughly after going to the toilet.
a self-assessment programme. The programme should be We recommend an antibacterial dispenser at the entrance
drawn up in collaboration with the master. In particular, if it to the galley and mess.
needs to be based on certain systems, such as ISM/SMS. •C
 onsider using food-grade latex gloves but you still need
When introducing self-assessment it is especially important to wash your hands.
to include the master. As the ultimate authority aboard, •W
 ash hands when you switch from cooking to serving.
he is responsible for self-assessment in the event of PSC
inspections and other audits. So if you make changes to the How to wash your hands before preparing food for others
self-assessment programme, it is important to notify the master (See illustration Part 2, page 9):
accordingly. If the self-assessment programme has been incor- •W  et the front and back of your hands before adding soap.
porated into ISM, there should be procedures telling who is • S pread the soap thoroughly.
responsible for making changes. •W  ash thoroughly for at least 40 seconds.
•R  inse the soap off.
1.1. Personal hygiene •U  se paper to dry your hands.
Anyone who prepares meals on a daily basis must have proper
personal hygiene. Ensure you have clean working clothes every You have a personal responsibility for good hygiene.
day and remove all personal jewellery, wristwatches and brace- You can ensure this by:
lets so as not to transfer dangerous bacteria to food. Shower •B eing careful with your personal hygiene, especially
daily and take the lead in setting a good example. If you are by washing hands.
ill, you must not work with food, even though you actually feel •C hanging your work clothing every day.
you could. You could then infect others and put the other crew •B eing aware of cuts, sores, etc.
aboard at risk. See what you can do in Part 1, page 10. Consider •B eing aware of your own health.
reading more about bacteria and sickness in Part 3.
You must basically not work with food if you have sores, cuts,
Behavioural critical control points (CCP) for inclusion infected fingers or boils. If you have, discuss with the master
in the ship’s self-assessment could be: what you should do. You could perhaps work if you use suit-
How to ensure good personal hygiene in the galley: able food-grade gloves which give sufficient protection.
•A
 lways wash hands before starting to work with food
in the galley. When working with food, using latex gloves is no substitute
•A
 lways wash hands between work processes, for example for good hand hygiene.
between slicing vegetables and preparing chicken.

6
for ship and galley part 2

If everything is clean when you make ready for the day’s cooking, that is a good place to start.

7
part 2 for ship and galley

How to H
o Handwash?
WASH HANDS
WASH HANDSBEFORE AND D
WHEN VISIBLY
AND DURING FOOD HANDLING USE
- SERVING TOO
SIBLY SOILED! Duration of the entire procedu
OTHERWISE, HANDRUB
rocedure: 40-60 seconds

1
0 2
1

Apply enough soap to cover Rub hands palm to palm;


all hand surfaces;
8
for ship and galley part 2

How to Handwash?
WASH HANDS
WASH HANDSBEFORE AND DURING
WHEN VISIBLY FOOD
SOILED! HANDLING USE
OTHERWISE, - SERVING TOO
HANDRUB
Duration of the entire procedure: 40-60 seconds

0 1 2

Wet hands with water; Apply enough soap to cover Rub hands palm to palm;
all hand surfaces;

3 4 5

Right palm over left dorsum with Palm to palm with fingers interlaced; Backs of fingers to opposing palms
interlaced fingers and vice versa; with fingers interlocked;

6 7 8

Rotational rubbing of left thumb Rotational rubbing, backwards and Rinse hands with water;
clasped in right palm and vice versa; forwards with clasped fingers of right
hand in left palm and vice versa;

9 10 11

Dry hands thoroughly Use towel to turn off faucet; Your hands are now safe.
with a single use towel;

Source: World Health Organization WHO

All reasonable precautions have been taken by the World Health Organization to verify the information contained in this document. However, the published material is being distributed without warranty of any kind,
either expressed or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall the World Health Organization be liable for damages arising from its use.
WHO acknowledges the Hôpitaux Universitaires de Genève (HUG), in particular the members of the Infection Control Programme, for their active participation in developing this material.

May 2009
9
part 2 for ship and galley

your CCP’s your selF-assessment

01 loading goods
√ RefRigeRateD StoReS max. 8°C (46°f)
notiFy manager iF:
! thermometer in Freezer
room/ reFrigerator
Provisioning √ fRozen StoReS leSS than -12°C (10°f)
broken
CheCk and Preserve √ fooD paCkaging unbRoken
! ProduCt quality Poor
the Food quality => ComPlaint, return
√ expiRy Date Chill raPidly
to suPPlier
√ new paCkS at the baCk
on the ShelveS ! no written selF-assessment

√ no StoReS on the flooR

02 PreParation
√ Clean ClotheS anD non-Slip ShoeS
notiFy manager iF:
! laCk oF Clean Clothes/
Cloths
Clean routines √ no RingS, watCheS anD jewelleRy
! Cover Cuts and sores
use Clean work Clothing/ √ pRoteCt againSt CutS anD SoReS
1.2.equiPment
Provisioning √ Clean DiShClothS/tea towelS
=> use latex gloves
! use soaP & PaPer disPensers
Regardless of whether provisionings are supplied
utenSilSon equipment CCP’s on provisioning for inclusion
contract (notin thesoaP
ship’s self-
wash hands
√ Clean anD bar & hand
under a catering scheme or whether the shipowner and ship do assessment could be: towels)

their purchasing in port, there are certain issues that you and •C heck that the temperature of perishable
! hot wash Clothes at 90°C
(194°F)
products on receipt
the responsible master should consider. It is important to ensure of order is maximum 8° C (46°F) (a higher temperature on the
! no written selF-assessment
that the supplier complies with current legislation in the area outer packaging for a short while such as 1-2 hours is acceptable).
of food and that you and the master are aware of the quality •C heck that the temperature of frozen products is less than -12° C
03 PrePPing raw ProduCts
requirements when purchasing stores abroad. Pay special atten-
√ RinSe Soil off vegetableS
(10°F) (a higher temperature on the! outer
use seParate sink iF Possible
packaging for a short
tion to delivery of stores that have come a long way and might ! no written selF-assessment
while such as 1-2 hours is acceptable).
raw ingredients √ keep Raw pRoDuCtS SepaRate
notClean,
meet rinse
the temperature requirements. Transport can mean •N ote the temperature
rinse in in your self-assessment schedule.
√ Clean between woRk pRoCeSSeS Clean water
thatand
goods require fast, effective sorting.
sCraPe/Peel Goods may also have
√ Change Chopping boaRDS anD kniveS
•O bserve the surface of goods and look for signs of taint such as
been packed incorrectly which can reduce their shelf-life and unpleasant smell, wrong colour, wrong consistency for fresh meat,
increase the risk of contamination during transportation. This for example, and/or slimy surface (sign of decay).
04
is why provisioning always requiresFor
self-assessment programme.
great
PrePPingattention in the ship’s
raw
hot/Cold Food
ProduCts •C heck whether the packaging is intact,
notiFy clean and (for
manager iF: tins)
! reFrigerator needed to
no bulges, and whether the expiry date has passed.
√ SwitCh between ColouReD deFrost, PrePPing and
Cooking Clean Chopping boaRDS •C heck that the quality of unpackagedPerishable
fruit and vegetables
ingredients is
keeP raw ingredients
When the
seParate ship loads provisionings √ aboard,
keep woRk it is important
tableS to
anD kniveS Cleanas expected and
avoid that the
sPreading expiry date has
! blunt not been
knives exceeded.
baCteria
check all the products and use the√CCP’ s in practice.
waSh hanDS
pRoCeSSeS
betweenImmedi-
woRk ! ChoPPing boards broken
=> Change to Coloured
ately after delivery of provisionings√aboard, you should therefore From the moment the ship receivesChoPPing
plaCe in RefRigeRatoR
food andboards
provisionings
comply with the ship’s self-assessment programme
while waiting (see the aboard, you are responsible for ensuring compliance
! no written with
selF-assessment
charts on the CD). √ SpeCial CaRe with minCeD meat, the temperature requirements. How and what CCP’s you
! susPiCion oF temPerature
poultRy, eggS anD fiSh
variation in the Fridge
√ Clean utenSilS foR ColD fooD and Freezer (Possible
(e.g. meat SliCeR) thermometer Failure)

10 05 Cooking temPerature
√ follow DiReCtionS foR
notiFy manager iF:

! Probe thermometer
RoaSting meat
for ship and galley part 2

should check when loading stores must have been decided •S  ort and store products separately so they do not
and described in the ship’s self-assessment programme. contaminate each other, also in the cold/freezer room.
When goods have been checked and found in order, they • Distribute goods quickly to their proper places in the
must be stored so they are kept in accordance with the current freezer and cold rooms and dry stores.
temperature requirements. • Distribute products according to their expiry date. Move
products on shelves forward in all rooms and always place
It is important for you to keep an eye on the temperature of the newest products at the back of the shelves.
food products and that it is not too high when you unpack. • Check that no dirty boxes or dirty packaging get into the
Check that the temperature in the cold and freezer rooms freezer/cold rooms or dry stores.
does not rise, so keep doors closed as much as possible. • Never keep anything directly on the deck in food containers
When all the goods are in place, make it a good habit to or pans (everything must be raised at least 15 cm (6 inches)
check the temperatures in the cold and freezer room and above the deck to allow space for cleaning).
in your refrigerators. • Consider heavy seas in bad weather when distributing
your goods aboard and secure them accordingly.
When loading stores, it is also important to: • Always reject items if you can smell or see that they are not
• Ensure you unpack all boxes and transport packaging. in order.
• Check that food packaging, such as vacuum packed meat,
is intact.

Do not accept goods that are not intact or have been transported at too high a temperature.
Check the expiry date and for signs of poor quality and use self-assessment to impose demands on the supplier.

11
part 2 for ship and galley

your CCP’s your selF-assessment

01 loading goods
√ RefRigeRateD StoReS max. 8°C (46°f)
notiFy manager iF:
! thermometer in Freezer
room/ reFrigerator
Provisioning √ fRozen StoReS leSS than -12°C (10°f)
broken
CheCk and Preserve √ fooD paCkaging unbRoken
! ProduCt quality Poor
the Food quality => ComPlaint, return
√ expiRy Date Chill raPidly
to suPPlier
√ new paCkS at the baCk
on the ShelveS ! no written selF-assessment

√ no StoReS on the flooR


your CCP’s your selF-assessment

02
01 loading goods
PreParation
√ RefRigeRateD
Clean ClotheSStoReS max. 8°CShoeS
anD non-Slip (46°f)
notiFy manager iF:
! laCk
thermometer
oF Clean in Freezer
Clothes/
room/ reFrigerator
Cloths
Clean routines
Provisioning √ fRozen StoReS
no RingS, leSSanD
watCheS than -12°C (10°f)
jewelleRy broken
! Cover Cuts and sores
use Clean
CheCk andwork Clothing/
Preserve √ fooD paCkaging
pRoteCt unbRoken
againSt CutS anD SoReS ! =>
ProduCt quality
use latex glovesPoor
equiPment
the Food quality
√ expiRy Date
Clean DiShClothS/tea towelS Chill raPidly => ComPlaint, return
! use soaP & PaPer disPensers
wash hands to suPPlier
√ new paCkS
Clean at the
utenSilS baCk
anD equipment (not bar soaP & hand
on the ShelveS ! towels)
no written selF-assessment

√ no StoReS on the flooR ! hot wash Clothes at 90°C


(194°F)
! no written selF-assessment

02 PreParation
√ Clean ClotheS anD non-Slip ShoeS
notiFy manager iF:
! laCk oF Clean Clothes/

03
Clean routines
PrePPing raw ProduCts
√ no RingS, watCheS anD jewelleRy
√ RinSe Soil off vegetableS
notiFy

! use
Cover
manager iF:
Cloths
seParate sink
Cuts and iF Possible
sores
use Clean work Clothing/ √ pRoteCt againSt CutS anD SoReS
=> use latex gloves
raw ingredients
equiPment √ keep Raw pRoDuCtS SepaRate
√ Clean DiShClothS/tea towelS rinse in ! no written selF-assessment
! use soaP & PaPer disPensers
Clean, rinse √ Clean between woRk pRoCeSSeS wash hands
Clean water
and sCraPe/Peel √ Clean utenSilS anD equipment (not bar soaP & hand
√ Change Chopping boaRDS anD kniveS towels)
! hot wash Clothes at 90°C
(194°F)

04 PrePPing raw ProduCts


For hot/Cold Food
notiFy manager
! no written iF:
selF-assessment
! reFrigerator needed to
√ SwitCh between ColouReD deFrost, PrePPing and
Cooking
03
keeP raw ingredients
seParate
Clean Chopping boaRDS
PrePPing raw ProduCts
√ keep woRk tableS anD kniveS Clean
√ RinSe Soil off vegetableS
avoid sPreading
Perishable ingredients
! use seParate sink iF Possible
! blunt knives
! no written selF-assessment
√ waSh hanDS between woRk baCteria ! ChoPPing boards broken
raw ingredients √ keep Raw pRoDuCtS SepaRate
pRoCeSSeS rinse in => Change to Coloured
Clean, rinse √ Clean between woRk pRoCeSSeS Clean water ChoPPing boards
√ plaCe in RefRigeRatoR
and sCraPe/Peel
while waiting
√ Change Chopping boaRDS anD kniveS ! no written selF-assessment
√ SpeCial CaRe with minCeD meat,
! susPiCion oF temPerature
poultRy, eggS anD fiSh

04
variation in the Fridge
PrePPing
√ raw ProduCts
Clean utenSilS foR ColD fooD notiFy manager
and Freezer iF:
(Possible
For hot/Cold
(e.g. Food
meat SliCeR) thermometer Failure)
! reFrigerator needed to
√ SwitCh between ColouReD deFrost, PrePPing and
Cooking Clean Chopping boaRDS Perishable ingredients
keeP raw ingredients
√ keep woRk tableS anD kniveS Clean avoid sPreading ! blunt knives

05
seParate Cooking temPerature
√ waSh hanDS between woRk
√ follow DiReCtionS foR
pRoCeSSeS
baCteria notiFy manager iF:
! ChoPPing boards broken
=> Change
! Probe to Coloured
thermometer
RoaSting meat ChoPPing boards
Cooking/heating √ plaCe in RefRigeRatoR missing
√ Cook
whileminCeD
waitingmeat thoRoughly ! test thermometer
no written selF-assessment
use a roasting heat uP
thermometer √ CheCk
SpeCialfoR light,
CaRe with CleaR juiCeS
minCeD meat, at least annually
fRom RoaSt poultRy ! susPiCion oF temPerature
poultRy, eggS anD fiSh ! roasting
variation thermometer
in the Fridge
√ Reheat fooD tofoR
Clean utenSilS min.ColD
75°C (167°f)
fooD broken
and Freezer (Possible
at CoRe
(e.g. meat SliCeR) thermometer
! no Failure)
written selF-assessment
√ StiR thoRoughly
√ Chill pRe-pRepaReD fooD
in Small poRtionS

05 Cooking temPerature
√ follow DiReCtionS foR
notiFy manager iF:

! Probe thermometer
12 06
Cooking/heating
use a roasting

RoaStingbuFFet
hot/Cold
√ Cook
meat Food
minCeD
at Room meat thoRoughly
tempeRatuRe, max.
heat uP
notiFy manager iF:
missing

!! surFaCe
test thermometer
thermometer
3 houRS on the buffet, inCl pRep/ at least annually
for ship and galley part 2

1.3. Prepping
Some food products are highly perishable and therefore to multiply. But only acidic and very sugary marinades pro-
require greater attention, especially during preparation. vide conservation. Do not reuse marinades for other dishes.
Clean chopping boards, knives and a high level of personal
hygiene are essential. •E
 ggs must always be kept separate from other foods
because there can be bacteria on the shells and inside the
The following food products require a high level eggs. Eggs require a high degree of hygiene, so always wash
of hygiene and extra attention (read also Part 3): hands thoroughly if using fresh eggs and after touching
them. All dishes containing fresh eggs must be heated to at
• Raw meat taken from refrigeration is highly perishable least 75°C (167°F). Boiled and fried eggs served with liquid
because it very quickly offers perfect conditions for bacteria yolks should only be cooked using eggs from countries, which
to grow. In just a short while, bacteria in a hot galley can take active measures against salmonella. If there is doubt
turn into a bacteria bomb. about eggs’ country of origin, always use sufficient heat so
that the yolk sets.
• The same applies to raw poultry. Special attention should
be paid to the raw meat, beacuse in the production during •P
 asteurized eggs should replace raw eggs in dishes that
slaugther, offal can contaminate meat and thus transfer may not have been cooked through. Do not serve dishes in
dangerous bacteria. Raw meat must always be prepared which egg mixtures are liquid but ensure that all eggs have
under special hygienic conditions by always using clean been cooked to 75°C (167°F) and have set. If eggs are in
chopping boards, knives, and washing hands carefully a recipe, for example for an uncooked dessert, always use
during preparation. pasteurized eggs. If it is not possible to procure pasteurized
eggs, you should avoid serving uncooked desserts.
• Fresh fish must always be kept on ice or at 2°C (35°F) and
for a maximum of 24 hours unless it is frozen fish. Shellfish •V
 egetables with visible dirt should be prepared by them-
and seafood require similar precautions. selves and preferably in a sink reserved for the job. If there
are enough sinks in the galley, then use the same one for
• Minced meat and minced fish have a greater surface area. prepping every time. Or set aside a sink for prepping so you
When meat and fish are minced and finely chopped, it gets are certain that for example dirt from root vegetables and the
easier spoiled because the bacteria have a greater surface intestines of fish do not come into contact with fresh ingre-
area to multiply on. All minced meats and fish must only dients. Remember also to clean the sink between cleaning
be kept for a maximum of 24 hours at 2°C (35°F). Mixed vegetables and other foods such as fish. Always rinse fresh
forcemeat should be used immediately and never left to the fruit and vegetables under running water before use. The fact
next day. that it comes packaged in plastic provides no guarantee.

• Marinated raw meat must always be kept at a maximum It can be hard on the hands always to be washed and
of 5°C (41°F). Marinade can be used to tenderise meat or touching food. Some food can cause allergic reactions, such
give it extra flavour but only use stainless steel or hard plastic as citrus fruits, shellfish, fish, meat (especially when vacuum
bowls, not plastic bags. Marinade containing for example packed) and certain vegetables. Reactions may be burning
lemon juice and vinegar are acidic which reduces the pH sensation, rash or itching. Detergents and disinfectants can
at the meat surface. The acid makes it difficult for bacteria also cause allergies.

13
part 2 for ship and galley

CCP’s for prepping in the ship’s self-assessment


could be:

• Thorough hand washing and removal of jewellery and •U


 se forcemeat immediately, and if interrupted for example
wristwatches. by provisionings arriving aboard while mixing it, always put
it in the refrigerator.
• Thorough hand washing when switching from one product
to another, for example after having cracked eggs. •U
 se pasteurized eggs when mixing with milk to make
custard, etc., or in uncooked desserts needing raw eggs.
• Clean dishcloths and tea towels and clean work clothing.
•A
 lways defrost food in the refrigerator. Frozen products
• Prepare food as close to the time of serving as possible. that have been frozen in bulk take a long time to defrost.

• Only take food out of the refrigerator when it is required. •D


 efrost meat e.g. covered and in a pan at the bottom of the
refrigerator so that meat juice does not drip on to other
• Use clean machinery, chopping boards and knives, and products and always cook food immediately after defrosting.
paper for drying after washing.
•D
 o use the microwave to defrost but always cook food
• Separate your raw products while prepping, as well as all immediately after it has been in the microwave. It must not
your work processes, and for example keep soiled and clean go back into the refrigerator or stand at room temperature
ingredients separate. after defrosting in the microwave.

• Use different coloured chopping boards for example red •P


 lan a day or two in advance when meat has to be defrosted
for meat, blue for fish, green for vegetables and yellow for or marinated. Only use food-grade packaging to marinate.
poultry, and possibly brown for bread, and white for other
things. •K
 eep as much dirt out of the galley as possible, such as
soiled packaging and scrub soiled vegetables separately
• Use minced meat and fish within 24 hours in the same sink every time, to avoid dirt to be spread in
(must be correctly stored before use). the galley.

14
for ship and galley part 2

15
! hot wash Clothes at 90°C
(194°F)
part 2 for ship and galley ! no written selF-assessment

03 PrePPing raw ProduCts


√ RinSe Soil off vegetableS
! use seParate sink iF Possible

! no written selF-assessment
raw ingredients √ keep Raw pRoDuCtS SepaRate
rinse in
Clean, rinse √ Clean between woRk pRoCeSSeS Clean water
and sCraPe/Peel
√ Change Chopping boaRDS anD kniveS

04 PrePPing raw ProduCts


For hot/Cold Food
notiFy manager iF:
! reFrigerator needed to
√ SwitCh between ColouReD deFrost, PrePPing and
Cooking Clean Chopping boaRDS Perishable ingredients
keeP raw ingredients
√ keep woRk tableS anD kniveS Clean avoid sPreading ! blunt knives
seParate
√ waSh hanDS between woRk baCteria ! ChoPPing boards broken
pRoCeSSeS => Change to Coloured
√ plaCe in RefRigeRatoR ChoPPing boards
while waiting ! no written selF-assessment
√ SpeCial CaRe with minCeD meat,
! susPiCion oF temPerature
poultRy, eggS anD fiSh
variation in the Fridge
√ Clean utenSilS foR ColD fooD and Freezer (Possible
(e.g. meat SliCeR) thermometer Failure)

your CCP’s your selF-assessment

05
01 Cookinggoods
loading
√ follow
temPerature
DiReCtionS
RefRigeRateD StoReSfoR
max. 8°C (46°f)
notiFy manager iF:
!! thermometer in Freezer
Probe thermometer
RoaSting meat room/
missingreFrigerator
Cooking/heating
Provisioning √ fRozen StoReS leSS than -12°C (10°f)
broken
√ Cook minCeD meat thoRoughly ! test thermometer
use a roasting
CheCk and Preserve √ fooD paCkaging unbRoken heat uP
thermometer ! ProduCt quality Poor
at least annually
the Food quality √ CheCk foR light, CleaR juiCeS
expiRyRoaSt
√ fRom Date poultRy Chill raPidly => ComPlaint, return
! roasting thermometer
to suPPlier
√ new paCkS
√ Reheat fooDatto
themin.
baCk75°C (167°f) broken
onCoRe
the ShelveS ! no written selF-assessment
at ! no written selF-assessment
√ no StoReS
√ StiR on the flooR
thoRoughly
√ Chill pRe-pRepaReD fooD
in Small poRtionS

02 PreParation
√ Clean ClotheS anD non-Slip ShoeS
notiFy manager iF:
! laCk oF Clean Clothes/

06 routines
Clean
use Clean work Clothing/
hot/Cold
√ no RingS,buFFet
√ at
√ Room againSt
pRoteCt
Food
watCheS anD jewelleRy
tempeRatuRe, max.SoReS
CutS anD
Cloths
notiFy manager iF:
! Cover Cuts and sores
! surFaCe thermometer
3 houRS on the buffet, inCl pRep/ => use latex gloves
serving
equiPment
Clean DiShClothS/tea
√ SeRving time towelS
missing
! use soaP & PaPer disPensers
max. 3 hours wash hands ! (not
surFaCe
Clean tableS,
√ Clean utenSilS anD equipment
DiSheS anD CRoCkeRy/ bar thermometer
soaP & hand
on the buFFet broken
CutleRy towels)
wash hands
√ uSe papeR to wipe bowlS ! hot wash
buFFet Clothes at 90°C
heating/Chilling
1.4. Heat treatment √ keep hot at min. 65°C (149°f)
(194°F)
Plates missing

When cooking, you must keep temperatures


√ keep ColD at under5°C (41°f)control.
oR leSS •A  ll food that are being reheated must be heated to a core
! no written selF-assessment

So make sure you always have surface √ Smallthermometers


poRtionS at a time and one temperature of at least 75°C (167°F).
03
or more roasting thermometers toPrePPinghand (remember they must • I f reheating food in the microwave ! useoven, onlysink
useiFpackaging
– alSo foR SliCeD ColD CutS, etC.
raw ProduCts seParate Possible
be cleaned and disinfected every√ RinSe time you usevegetableS
Soil off them; consider that is approved for the microwave. ! no written selF-assessment
using
raw alcohol wipes). If you lack thermometers
ingredients in theSepaRate
galley or • R  egardlessrinse
of theintype, all thermometers must be calibrated
07
√ keep Raw pRoDuCtS
Chilling hot/Cold Food notiFy manager iF:
they arerinse
Clean, broken, report it immediately
√ Clean tobetween
the master woRk forpRoCeSSeS
new every sixClean
or twelve
watermonths.
and sCraPe/Peel √ Chill hot fooD in Small poRtionS ! Food-grade Containers
ones to be ordered
Clearing away (see Part 3, Appendix
Change
√ in the ColD 5). Thermometers
Chopping
Room boaRDS anD kniveS missing
are essential for being
use leFtovers CorreCtly able to check
√ plaCeyour food
leftoveRS products
in theiR own Exceptions to the rule. Bacteria are
! normally only
reFrigerator to be found
Chills
ContaineRS, Do not mix with fReSh
aboard. on the surface of a whole piece of meat, such as
orroast beef.
04
insuFFiCient uneven
fooD raw ProduCts
PrePPing notiFy manager iF:
Chill raPidly
For hot/Cold Food
√ keep leftoveRS SeRveD on the night The core of a whole piece of meat ! is generally sterile
reFrigerator
! reFrigerator
For
needed and
to you
night
tray missing
CCP’s
Cooking for cooking in the ship’s self-assessment
√ tRay
SwitCh
fReSh
CoveReD
CleanfooD
between anD
could be:
SepaRateD fRom
ColouReD
Chopping boaRDS
can therefore roast the meat and leave it
deFrost,
Perishable
medium
PrePPing done
and inside
ingredients
! no written selF-assessment
• keeP
All raw
rawproducts that are being√ thRow
ingredients cookedaway
keep woRk
must reach
buffet
tableS
akniveS
mini- Cleanalthoughavoid
SCRapS
anD
pork must never be eaten
sPreading
raw. When preparing
! blunt knives
mum core temperature of 75°C√ only
seParate
(167°F).
waShuSe hanDSleftoveRS
between that
woRkCan be pork, the meat juices should preferably
baCteria be clear and the juices
! ChoPPing boards broken
• Always use a roasting thermometer and ensure that the
heateD
pRoCeSSeS to 75°C (167˚f) should not be raw and pink. If roasts served to
=> Change rareColoured
such as
whole product or dish is heated√ plaCe to theincore temperature
RefRigeRatoR roast beef are preferred aboard, thisChoPPing boards
is something you should
while waiting ! no written selF-assessment
throughout. decide on together with the master andmanager
write upiF:in your
08 good
• Stir the sauce or stew to distribute
washing
√ SpeCial
the
poultRy, heat
eggS
habits
CaRe with
when
anD
√ follow the Cleaning plan
minCeD meat,
fiSh self-assessment programme. We
notiFy
do however
! aPProved
variation in
still
! susPiCion oF temPerature
Food-graderecommend
the Fridge
measuring the temperature. √√ CheCk
Cleaning Clean utenSilS
DiShwaSheR foRRinSe
ColDCyCle
fooD being careful and that you trust your and supplier
Freezertotally.
detergents missing
(Possible
(e.g.
iS meat
80°C SliCeR)
(176°f) thermometer Failure)
sCrub and disinFeCt ! store detergents
√ Clean with hot Soapy wateR aPart From Food
16 befoRe DiSinfeCting
thoroughly ! dishwasher broken
√ put woRk Clothing, DiShClothS Clean
Cooking temPerature notiFy manager iF:
for ship and galley part 2

Bacteria die on being heated to


at least 75°C (167°F), but the
spores are still in the food. They
can multiply if the right conditions
for oxygen, water and temperature
unfortunately are, or become, ideal.

SELF-ASSESSMENT- Temperature monitoring Note temperature Ship: ______________


for deliveries and storage and initials MM/YYYY: _________

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28
CHECKS ON DELIVERY DAY
Chilled goods on loading < 8°C
(46°F) Frozen goods on loading <-
12°C (10°F) (only delivery day)
Daily check:

Cold room < 5°C (41°F) (perishables,


raw ingredients and cooked food)

Freezer room < -18°C (0°F)


(frozen products)

Cold room < 5°C (41°F) (perishable food, raw ingredients and cooked food)

Refrigerator 1

Refrigerator 2

Refrigerator 3

Other storage

Fruit and vegetables <13°C (55°F)

Done by (initials)

Remarks re. fluctuations or


mechanical failure

Approved by (initials)

Advisory example of self-assessment schedule (temperature chart)

17
part 2 for ship and galley

Sliced cold cuts must never reappear on the buffet so only make small portions
at a time. Sliced cold cuts last a shorter time than whole pieces of ham, etc.

SELF-ASSESSMENT- Tick the date Ship: _______________


Temperature checks and initial MM/YYYY: _________

on heating/chilling 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28
Heating/reheating min. 75°C (162°F) on cooking (enter product or dish, e.g. today's special) - CHECK AT LEAST WEEKLY

Keep hot >65°C (149°F) on the buffet (enter product or dish e.g. today's special) - CHECK AT LEAST WEEKLY

Keep cold < 5°C (41°F) on the buffet (enter product or dish e.g cold cuts) - CHECK AT LEAST WEEKLY

Chilling from hot <10°C (50°F) after buffet (from 65°C (149°F) to 10°C (50°F) in max 3 hrs) (enter product or dish e.g. today's special) - CHECK AT LEAST EVERY SECOND DAY

Done by (initials)
At  month  end Approved  by

Advisory example of self-assessment schedule (temperature chart)

18
√ plaCe in RefRigeRatoR ChoPPing boards
while waiting ! no written selF-assessment
√ SpeCial CaRe with minCeD meat, for ship and galley part 2
! susPiCion oF temPerature
poultRy, eggS anD fiSh
variation in the Fridge
√ Clean utenSilS foR ColD fooD and Freezer (Possible
(e.g. meat SliCeR) thermometer Failure)

05 Cooking temPerature
√ follow DiReCtionS foR
notiFy manager iF:

! Probe thermometer
RoaSting meat
Cooking/heating missing
√ Cook minCeD meat thoRoughly ! test thermometer
use a roasting heat uP
thermometer √ CheCk foR light, CleaR juiCeS at least annually
fRom RoaSt poultRy ! roasting thermometer
√ Reheat fooD to min. 75°C (167°f) broken
at CoRe ! no written selF-assessment
√ StiR thoRoughly
√ Chill pRe-pRepaReD fooD
in Small poRtionS
your CCP’s your selF-assessment

06
01 hot/Cold
loading
√ at
buFFet Food
goods
Room tempeRatuRe,
RefRigeRateD max.
StoReS max. 8°C (46°f)
notiFy manager iF:
!! thermometer in Freezer
surFaCe thermometer
3 houRS on the buffet, inCl pRep/ room/
missingreFrigerator
serving
Provisioning √ fRozen StoReS leSS than -12°C (10°f)
SeRving time broken
max. 3 hours
CheCk and Preserve √ fooD paCkaging unbRoken ! surFaCe thermometer
on √ Clean tableS, DiSheS anD CRoCkeRy/ ! ProduCt quality Poor
thethe
FoodbuFFet
quality broken
=> ComPlaint, return
√ CutleRy
expiRy Date Chill raPidly
wash hands to suPPlier
√ uSe
newpapeR
paCkSto
atwipe bowlS
the baCk ! buFFet heating/Chilling
on the ShelveS Plates missing
! no written selF-assessment
√ keep hot at min. 65°C (149°f)
√ no StoReS on the flooR ! no written selF-assessment
√ keep ColD at 5°C (41°f) oR leSS
√ Small poRtionS at a time
– alSo foR SliCeD ColD CutS, etC.

02 PreParation
√ Clean ClotheS anD non-Slip ShoeS
notiFy manager iF:
! laCk oF Clean Clothes/
Cloths

07
Clean routines
use Clean work Clothing/
equiPment
√ no RingS, watCheS anD jewelleRy
Chilling hot/Cold Food
√ pRoteCt againSt CutS anD SoReS
√ Chill hot fooD in Small poRtionS
notiFy manager iF:
! Cover Cuts and sores
! => use latex gloves
Food-grade Containers
Clean
√ in DiShClothS/tea
the ColD Room towelS missing
Clearing away wash hands ! use soaP & PaPer disPensers
use leFtovers CorreCtly CleanleftoveRS
√ plaCe utenSilS anD equipment
in theiR own ! (not bar soaP &
reFrigerator hand
Chills
ContaineRS, Do not mix with fReSh towels)
insuFFiCient or uneven
1.5. Cold table fooD
√ keep leftoveRS SeRveD on the night
Chill raPidly ! hot wash Clothes at 90°C
! (194°F)
reFrigerator For night
Most ships get salted, smoked and cooked meat products,
tRay CoveReD anD SepaRateD fRom • Separate your work processes depending on the product
tray missing
! no written selF-assessment
which have either already been sliced or packed as whole
fReSh fooD
and type of food. ! no written selF-assessment
√ thRow away buffet SCRapS
pieces and supplied frozen. You cannot check them visually • If you use a meat slicer, it must be completely disassembled
03
when they come aboard. So it is extra √ only uSeraw
PrePPing
heateD
leftoveRS
important ProduCts
to 75°C (167˚f)
√ RinSe Soil off vegetableS
that Can be
to check and cleaned between each work! process, for example if
use seParate sink iF Possible

these goods when they are defrosted. Deliveries of such you have sliced cold cuts and then ! no use the machine
written to slice
selF-assessment
raw ingredients √ keep Raw pRoDuCtS SepaRate
products are therefore always a matter of trust. cucumbers, rinse
it mustinbe washed down. Never let it stand
08
Clean, rinse
and sCraPe/Peel
√ Clean
good between
washing
Change Chopping
√ follow
woRk pRoCeSSeS
habits
the CleaningboaRDS anD kniveS
plan
unwashed
Clean water
in a hot galley all daynotiFy manager iF:
and then use it again.
! aPProved Food-grade
When working with cold cuts, if possible you should always • Use the smallest portions possibledetergents and nevermissing
mix “new
Cleaning √ CheCk DiShwaSheR RinSe CyCle
arrange them so the different types of cold cuts
iS 80°C (176°f) do not touch and old ” when filling dishes and bowls.
! store detergents

04
sCrub and disinFeCt
each other. Proper hygiene and good hand
PrePPing
√ Clean washing
raw
with are wateR • A
ProduCts
hot Soapy  lways use pasteurized eggs when notiFy making
aPart Fromdesserts
manager FoodiF: which
For hot/Cold
befoRe Food
DiSinfeCting
important, for example, when moving √
from
SwitCh
arranging
between
fresh
ColouReD
need raw eggs. If
thoroughly you make for example dessert
!! reFrigerator
dishwasher broken
deFrost, PrePPing and
cream,
needed to
√ put woRk Clothing, DiShClothS Clean
Cooking
vegetables to cold cuts, especially inanD a hot
Clean tea galley.
towelSAll
Chopping the
foR waShing it must be chilled as quickly as possible.
boaRDS
out ! Perishable
dishwasheringredients
missing
routines working with
keeP raw ingredients
seParate
cold cuts should
√ keep be
woRkwritten
tableSinto
√ Clean waSte binS Daily anD your
kniveS •
Clean W
 hen using
avoid fish and
sPreading shellfish in ! dishes,
blunt make
– wash with double
knives sure you
or trible sink system
baCteria
self-assessment programme. √ waSh hanDS between woRk comply with the use-by date. !! no ChoPPing
written boards broken
selF-assessment
pRoCeSSeS => Change to Coloured
• Never reuse food that has been on the buffet
ChoPPing boards unless it can
√ plaCe in RefRigeRatoR
CCP’s for the cold table in the ship’s whileself-assessment
waiting be heated to at least 75°C (167°F).
09
! no written selF-assessment
monitoring notiFy manager iF:
could be: √ SpeCial CaRe with minCeD meat, • Correct use of leftovers - for example you can use salmon
! rubber
susPiCion oFmissing
temPerature
√ keep fooD anD waSte
poultRy, eggS anD fiSh
• Prepare all your cold dishes, sandwiches, SepaRate
bread and butter, leftovers in a flan and it is heated! up to a mats
variation
as sway core
gear temperature
in the
(not Fridge
egg
used
daily routines √ Clean utenSilS foR ColD fooD
etc., as close to the time of serving
waste and maintenanCe
andmeat
CheCk:
(e.g. keep as cold as
SliCeR) of 75°C (167°F). This ensures thatand Freezer (Possible
you
trays) kill all the
thermometer micro-
Failure)
possible. √ tempeRatuRe in fReezeR/ColD
RoomS anD DiShwaSheR
organisms but remember that the spores are
! CraCked stillin in
tiles the dish.
galley
Carry out or storage
• Switch between the different coloured chopping
√ theRmometeR ConDition
boards Consider making
selF-assessmenta procedure for correct storage and reuse
! deFeCt utensils

05
and clean them as you proceed.Cooking
√ Switch
when you use a chopping board√ follow
equipment
of another
to aConDition
clean knife
temPerature
colour.
CookeR DiReCtionS
hooD exhauSt foRCapability
of leftovers (see Part 3, Appendix 4). manager iF:
notiFy
! deFeCt welds
! Probe thermometer
RoaSting meat
Cooking/heating √ peStS anD peSt ContRol ! missing
deFeCt thermometers
√ Cook minCeD meat thoRoughly !! test
use a roasting √ all laShingS anD Sway geaR heat uP Poorthermometer
joints
thermometer √ CheCk foR light, CleaR juiCeS at least annually
fRom RoaSt poultRy ! Poor Cooker hood 19
! roasting thermometer
exhaust
√ Reheat fooD to min. 75°C (167°f) broken
part 2 for ship and galley

1.6. Buffet - heating, arranging and serving food


Regardless of whether food is being served on the buffet •N ever mix “new and old” and use small bowls; also to
(often on larger ships) or as in an ordinary household (often reduce food waste.
on smaller ships), there are clear rules for how food should be •D o not keep leftovers. Leftovers can only be reused if
kept hot at a certain temperature when it is on the table for reheated to at least 75°C (167°F). For example, if reheating
some time. For example, if bowls are served on a table in the a stew, it must be heated to 75°C (167°F) before serving.
mess, it is important that food does not stand waiting for too • Only use leftover cold cuts if they can be heated to 75°C
long. (167°F). Cold cuts are often unsuitable for reheating when
they have been a long time on the buffet, for example
CCP’s in the ship’s self-assessment could be:  because the vitamins will have degraded.
• All food should be heated to 75°C (167°F) for serving. • Only save leftovers in food-grade packaging. Never reheat
You must be able to document this in your self-assessment leftovers in used packaging.
programme when you have decided to take notes every • Limit the time for buffet. Food should only stand out for
time or if you have decided to take random samples. Be a maximum of three hours from being taken from and
extra careful with food that can cause problems, for example replaced in the refrigerator. This requires that the hot food
if you serve flans made with fresh egg. has been kept at a minimum of 65°C (149°F) the whole
• Use a probe thermometer to take core temperatures, and time and the cold food at a maximum of 5°C (41°F).
in a stew, for example, stir it well to distribute the heat. • In your self-assessment programme, you should decide how
• You can either use hot plates or water baths on the buffet. to handle leftovers from the buffet. Consider making
• All hot food on the buffet must have a constant temperature a procedure for correct storage and reuse of leftovers
of at least 65°C (149°F). Check the temperature and note (see Part 3, Appendix 4).
it in your self-assessment chart. • If someone postpone his meal, prepare an already chilled
• If wiping off spills on the edge of dishes and bowls, use portion on a plate and reheat it in the microwave if you have
paper and not a dishcloth. one aboard.
• Make sure there are sufficient serving tongs, spoons, etc.,
so that crew do not touch the food or dishes. Maintain
good hygiene at meal times and at table.
• If something gets spilt, wipe it up quickly and thoroughly.

Food should only stand out for a maximum of three hours from being taken from
and replaced in the refrigerator. This requires that the hot food has been at least
65°C (149°F) and the cold food at a maximum of 5°C (41°F) the whole time.

20
05 Cooking temPerature
√ follow DiReCtionS foR
notiFy manager iF:

! for shipthermometer
Probe and galley part 2
RoaSting meat
Cooking/heating missing
√ Cook minCeD meat thoRoughly ! test thermometer
use a roasting heat uP
thermometer √ CheCk foR light, CleaR juiCeS at least annually
fRom RoaSt poultRy ! roasting thermometer
√ Reheat fooD to min. 75°C (167°f) broken
at CoRe ! no written selF-assessment
√ StiR thoRoughly
√ Chill pRe-pRepaReD fooD
in Small poRtionS

06 hot/Cold buFFet Food


√ at Room tempeRatuRe, max.
Hot leftovers should be chilled from 65°C
notiFy
(50°F) within a maximum of three! hours.
(149°F)
manager iF: to 10°C
If it is sizzling hot,
surFaCe thermometer
3 houRS on the buffet, inCl pRep/allow to cool to room temperature before
missingrefrigerating.
serving SeRving time
max. 3 hours ! surFaCe thermometer
on the buFFet √ Clean tableS, DiSheS anD CRoCkeRy/
broken
CutleRy
wash hands
√ uSe papeR to wipe bowlS ! buFFet heating/Chilling
Plates missing
√ keep hot at min. 65°C (149°f)
! no written selF-assessment
√ keep ColD at 5°C (41°f) oR leSS
√ Small poRtionS at a time
– alSo foR SliCeD ColD CutS, etC.
your CCP’s your selF-assessment

01
07 loading
Chilling goods

hot/Cold Food
RefRigeRateD
√ Chill StoReS
hot fooD max.poRtionS
in Small 8°C (46°f)
notiFy
notiFy manager
manager iF:
!! thermometer
iF:
in Freezer
Food-grade Containers
room/
missingreFrigerator
Clearing away
Provisioning √ in the ColD
fRozen Room
StoReS leSS than -12°C (10°f)
broken
use leFtovers CorreCtly √ plaCe
√ leftoveRS in
fooD paCkaging theiR own
unbRoken ! reFrigerator Chills
CheCk and Preserve ! ProduCt quality Poor
ContaineRS, Do not mix with fReSh insuFFiCient or uneven
the Food quality => ComPlaint, return
expiRy Date
√ fooD Chill raPidly
Chill raPidly to suPPlier For night
new leftoveRS
√ keep paCkS at the baCk on the night ! reFrigerator
SeRveD
on the ShelveS tray
! no missing
written selF-assessment
tRay CoveReD anD SepaRateD fRom
fReSh fooD ! no written selF-assessment
√ no StoReS on the flooR
√ thRow away buffet SCRapS
√ only uSe leftoveRS that Can be

02 heateD to 75°C (167˚f)


PreParation
√ Clean ClotheS anD non-Slip ShoeS
notiFy manager iF:
! laCk oF Clean Clothes/
Cloths
Clean routines
08
√ no RingS, watCheS anD jewelleRy
good washing habits notiFy manager iF:
! Cover Cuts and sores
use Clean work Clothing/ √ pRoteCt againSt CutS anD SoReS
√ follow the Cleaning plan ! => use latex
aPProved gloves
Food-grade
equiPment
√ Clean DiShClothS/tea towelS detergents missing
Cleaning √ CheCk DiShwaSheR RinSe CyCle wash hands ! use soaP & PaPer disPensers

sCrub and disinFeCt


Clean
√ iS utenSilS anD equipment
80°C (176°f) ! (not
storebar soaP & hand
detergents
towels)
1.7. Chilling √ Clean with hot Soapy wateR
befoRe DiSinfeCting
aPart From Food
! hot wash Clothes at 90°C
thoroughly
Chilling food can often be a problem if there is insufficient
√ put woRk Clothing, DiShClothS • When you repackage Clean
items or if! you
dishwasher broken
want to save leftovers,
(194°F)

refrigeration capacity aboard. Galleys anDareteaoften


towelSsmall
out without
foR waShing they must be properly hygienically ! no handled.
dishwasher The utensils
missing
written selF-assessment
– wash with double
room for extra refrigerators. If you have the space, talk to the
√ Clean waSte binS Daily you use must be absolutely clean or in advance.
trible sinkAlways
system

03
master to see whether it is possiblePrePPing
to haverawextra refrigerator
ProduCts
capacity solely for chilling food. √ RinSe Soil off vegetableS
remember to put sticky labels
repacking your products or saving
with
! use seParate sink iFwhen
! no dates
leftovers
on
written

in
packs
selF-assessment

boxes.
Possible

! no written selF-assessment
• W
 hen chilling, you should be able to document that your
09
raw ingredients √ keep Raw pRoDuCtS SepaRate
monitoring rinse in notiFy manager iF:
CCP’s
Clean,for
rinsechilling in the ship’s self-assessment
√ Clean between woRk couldpRoCeSSeS
√ keep fooD anD waSte SepaRate
be: food has been
Cleancooled
waterfrom 65°C (149°F) to 10°C (50°F)
! rubber mats missing used
and sCraPe/Peel
• Ddaily
ivide large portions
routines of food in √smaller
Changeportions.
ChoppingFoodboaRDSthen
anD kniveSwithin a maximum of three hours.as Use a thermometer
sway gear (not eggin the
CheCk: trays)
cools
wastefaster, because of an increased surface.
and maintenanCe process and at specific intervals note the temperature on
√ tempeRatuRe in fReezeR/ColD ! CraCked tiles in galley
• Allow scalding hot or reheated PrePPing
dishes to cool for a while your chart Carry
(chart on
outCD).
04
before refrigeration.
RoomS anD DiShwaSheR
For

raw ProduCts
hot/Cold Food
theRmometeR ConDition • All foodselF-assessment
or storage
notiFy
and dishes must be refrigerated
manager iF:
! reFrigerator
to a maximum
deFeCt utensils needed to
of
• BCooking
e aware that very hot food placed in the
SwitCh
√ equipment refrigerator
between can
ColouReD
ConDition 5°C (41°F). deFrost, PrePPing and
Clean Chopping boaRDS ! Perishable
deFeCt welds ingredients
make the temperature
keeP raw ingredients of the refrigerator rise rapidly, so keep
√ CookeR hooD exhauSt Capability• Limit the time for buffet. Food should only stand out for
√ keep woRk tableS anD kniveS Clean avoid sPreading ! blunt knives
anseParate
eye on your refrigerator temperature.
√ peStS anD peSt ContRol
√ waSh hanDS between woRk
of three hours from !!being
a maximumbaCteria deFeCt thermometers
taken from and re-
ChoPPing boards broken
• Containers and flat trays or bowlspRoCeSSeS
that come in contact with
√ all laShingS anD Sway geaR
placed in the refrigerator. This requires maximum
! Poor joints
=> Change temperature
to Coloured
ChoPPing boards
food must be clean. √ plaCe in RefRigeRatoR of 5°C (41°F) the whole time. ! Poor exhaust
Cooker hood
while waiting ! no written selF-assessment
• Refrigerated or frozen food should be kept separate and not
√ SpeCial CaRe with minCeD meat, ! Pests visible
poultRy, eggS anD fiSh be tightly packed to prevent the! risk of crossoFcontamination.
susPiCion temPerature
variation in the Fridge
√ Clean utenSilS foR ColD fooD and Freezer (Possible
(e.g. meat SliCeR) thermometer Failure)
© Seahealth Denmark 2012

05
21
Cooking temPerature notiFy manager iF:
√ follow DiReCtionS foR
Plates missing
√ keep hot at min. 65°C (149°f)
! no written selF-assessment
part 2 for ship and galley √ keep ColD at 5°C (41°f) oR leSS
√ Small poRtionS at a time
– alSo foR SliCeD ColD CutS, etC.

07 Chilling hot/Cold Food


√ Chill hot fooD in Small poRtionS
notiFy manager iF:
! Food-grade Containers
in the ColD Room missing
Clearing away
use leFtovers CorreCtly √ plaCe leftoveRS in theiR own ! reFrigerator Chills
ContaineRS, Do not mix with fReSh insuFFiCient or uneven
fooD
Chill raPidly
! reFrigerator For night
√ keep leftoveRS SeRveD on the night
tray missing
tRay CoveReD anD SepaRateD fRom
fReSh fooD ! no written selF-assessment
√ thRow away buffet SCRapS
√ only uSe leftoveRS that Can be
heateD to 75°C (167˚f)
your CCP’s your selF-assessment

08
01 good washing
loading
√ follow
goodshabits
the Cleaning
RefRigeRateD plan
StoReS max. 8°C (46°f)
notiFy manager iF:
aPProved Food-grade
! thermometer in Freezer
detergents
room/ missing
reFrigerator
Cleaning
Provisioning √ CheCk
fRozenDiShwaSheR
StoReS leSSRinSe
thanCyCle
-12°C (10°f)
broken
iS 80°C (176°f) ! store detergents
sCrub
CheCk and
and disinFeCt
Preserve √ fooD paCkaging unbRoken
! ProduCt
aPart Fromquality
Food Poor
the Food quality √ Clean with hot Soapy wateR
√ expiRy Date Chill raPidly => ComPlaint, return
befoRe DiSinfeCting
thoroughly to suPPlier
! dishwasher broken
√ new paCkS at the baCk
√ put woRk Clothing, DiShClothS Clean
on the ShelveS !! no written selF-assessment
dishwasher missing
anD tea towelS out foR waShing
√ no StoReS on the flooR – wash with double
√ Clean waSte binS Daily or trible sink system
! no written selF-assessment

02 PreParation notiFy manager iF:

09
√ Clean ClotheS anD non-Slip ShoeS ! laCk oF Clean Clothes/
monitoring notiFy manager iF:
Cloths
Clean routines √ no RingS, watCheS anD jewelleRy
√ keep fooD anD waSte SepaRate !! Cover
rubberCuts
matsand
missing
soresused
use Clean work Clothing/ √ pRoteCt againSt CutS anD SoReS
1.8. Cleaning and disinfecting
daily routines
equiPment CheCk:
√ Clean DiShClothS/tea towelS
asuse
=> sway
trays)
gear
latex (not egg
gloves

It must
wastebe easy
and to clean and disinfect.
maintenanCe So the galley
√ tempeRatuRe
√ in anD
Clean utenSilS
and mess
fReezeR/ColD
equipment
Always considerwash which
hands detergents you use in your daily
! use soaP & PaPer disPensers
! (not bar soaP
CraCked tiles&inhand
galley
should be practically organized. Deck, tables and bulkheads
RoomS anD DiShwaSheR
cleaning. If possible,out
Carry buy and use detergents which do not
towels)
or storage
theRmometeR ConDition selF-assessment
should have smooth surfaces that √are easy to clean and that put the environment and your health !! hot atwash
deFeCt risk.utensils
NEVER
Clothes use
at 90°C
√ equipment ConDition (194°F)
can tolerate frequent washing and disinfection. products if you do not know whether !! no they
deFeCt could
welds
written
be harmful
selF-assessment
√ CookeR hooD exhauSt Capability
to health. If the product comes with a datasheet,
! deFeCt thermometers
read it care-
√ peStS anD peSt ContRol
There are no detailed regulations for how to carry out cleaning fully before use. Save all datasheets for your self-assessment,
03
√ all laShingS anD Sway geaR ! Poor joints
and disinfecting. The responsiblePrePPingperson inraw theProduCts
galley decides so you can always document your! cleaning and the use of
use seParate sink iF Possible
√ RinSe Soil off vegetableS ! Poor Cooker hood
how it should be done and describes the systematic routines products and disinfectants (see chartexhaust ! no on CD).selF-assessment
written You can also
raw ingredients √ keep Raw pRoDuCtS SepaRate
in the self-assessment programme. However, it is important find the products in inthe ship’s chemical
! Pests visible Health and
database
rinse
Clean, rinse √ Clean between woRk pRoCeSSeS Clean water
forand
utensils and for example mixers and meat slicers to be
sCraPe/Peel Safety at Sea.
√ Change Chopping boaRDS anD kniveS
cleaned and disinfected at least once every working day or
© Seahealth Denmark 2012
immediately after use. Cleaning and disinfecting workplaces, machinery
04 PrePPing raw ProduCts
For hot/Cold Food
For the following reasons, it is necessary to have high
and equipment should be done in six stages:
notiFy manager iF:

1. Remove all visible dirt for example with a scraper,


! reFrigerator needed brush
to
√ SwitCh between ColouReD deFrost, PrePPing and
Cooking
standards of cleaning: Clean Chopping boaRDS or broom with scraper blade (for Perishable
the deck). ingredients
Use gloves.
keeP raw ingredients
seParate
√ keep woRk tableS anD kniveS Clean 2. Use hotavoid
watersPreading
with a measured! dose bluntofknives
suitable detergent
baCteria
• Food remnants can contain harmful √ waSh bacteria and must
hanDS between be
woRk to remove dirt. Read the directions on the boards
! ChoPPing datasheet/label.
broken
pRoCeSSeS => Change to Coloured
removed to prevent food poisoning. 3. After cleaning, wash down the areas with clean
ChoPPing boardswater
√ plaCe in RefRigeRatoR
• To prevent pests from arriving. while waiting and take care to remove all soap! no remnants.
written selF-assessment
• To cut the risk of foreign bodies√physically
SpeCial CaRe contaminating
with minCeD meat, 4. Use disinfectants at the correct dilution. Follow the
! susPiCion oF temPerature
poultRy, eggS anD fiSh
food. directions on the packaging. variation in the Fridge
√ Clean utenSilS foR ColD fooD
• To promote awareness of hygiene amongst
(e.g. galley personnel 5. Wring out a clean cloth rinsed inand
meat SliCeR)
Freezer (Possible
clean water with
thermometer Failure)
and crew. disinfectant to dry off surfaces so there are no detergent
• To create a pleasant working environment and to take the residues on tables and surfaces that are in direct contact
05
lead by setting a good example for the rest of the
Cooking temPerature
√ follow DiReCtionS foR
crew. with food. Cleaned surfaces should
6. Your detergents and disinfectants
notiFy bemanager
should
visibly dry.
be
! Probe thermometer
iF:
stored
Cooking/heating RoaSting meat
separately from food to prevent contamination.
missing
√ Cook minCeD meat thoRoughly ! test thermometer
use a roasting heat uP
thermometer √ CheCk foR light, CleaR juiCeS at least annually
fRom RoaSt poultRy ! roasting thermometer
22 √ Reheat fooD to min. 75°C (167°f) broken
at CoRe ! no written selF-assessment
for ship and galley part 2

CCP’s for cleaning in the ship’s self-assessment could be:


• Clean the meat slicer thoroughly - take it apart as much •N  ever use stronger detergents than necessary.
as you can and then disinfect it. • Ensure you frequently clean and disinfect all storage
• Clean everywhere thoroughly and use hot water and rooms such as dry stores, cold and freezer rooms, for
suitable soap. example before each time the ship arrive at port.
• Follow the directions for mixing strength, overdosing has • Ensure you replace dishcloths and tea towels daily
no effect, pollutes the environment and costs money. - run the washing machine regularly so you always
• Avoid mixing different detergents - this can cause poisonous have clean dish cloths and tea towels available.
vapours - check the datasheet. • Ensure you clean cooker hoods and grease filters regularly
• Use the right detergent designed to dissolve the dirt when - dirt forms the perfect place for microorganisms to grow.
washing the floor. Unmaintained cooker hood reduces suction and forms
• Always wash down the deck with clean water to remove condensation that can drip down onto food.
detergent and use a squeegee to remove the water. • The mess and galley area generally should also be
• Remember that you should only use chemical disinfectants thoroughly cleaned.
on clean surfaces since the effect is lost on dirty surfaces. • Draw up a cleaning plan for the galley and follow it. Large
• Use boiling water where this can replace chemical ships with several galley staff can draw up a checklist with
disinfectants, for example on chopping boards. “who does what” in the self-assessment programme as
• Consider using a steam-cleaner on large areas documentation.
that can tolerate being cleaned with steam.

23
part 2 for ship and galley

1.8.1. Biofilm
Thorough daily cleaning with suitable soap and water is Biofilm can be ticking bombs for contamination and are thus
generally sufficient. However, surfaces and places that are a risk for food safety. Remember to thoroughly clean and
in daily contact with food can be more problematic. These disinfect EVERYWHERE in the galley, that is all surfaces
surfaces should also be cleaned with a disinfectant to kill the that look clean, all corners, the floor, refrigerators, freezer and
bacteria effectively. But disinfectants only kill bacteria that are store rooms, etc.
exposed to disinfectant.
1.8.2. Cleaning procedures 
If they are not killed, bacteria can unfortunately encapsulate Planning and undertaking systematic cleaning make it pos-
themselves and hide behind a slimy layer called biofilm. Bio- sible to always maintain a high standard of hygiene aboard,
films, consisting of bacteria, food residues and the slimy layer especially in the galley area. Systematic cleaning can meet all
can prevent the disinfectant contacting the bacteria. the requirements for the galley’s self-assessment programme.
Which is why everyone who does the cleaning should have
Biofilms arise when food residues are not removed. A thin signed up to a written cleaning plan.
layer is sufficient for bacteria to reproduce and build up the
slimy layer, which the bacteria use to protect itself from being As the responsible person in the galley, you should
killed. It is sticky and without effective cleaning, it really sticks ensure that you:
to surfaces such as stainless steel, plastic utensils and wooden • I ntroduce, carry out and maintain a cleaning plan for all
chopping boards, and for example the interior of meat slicers areas and all equipment relating to the galley and mess.
and rubber seals and on all surfaces that are not cleaned •C  ommunicate the plan and explain it so that everybody
daily, such as corners, joints, cracks and nooks. Biofilm cannot working in the galley understands it.
be seen with the naked eye and can appear on surfaces •T he rest of the crew must have an understanding of cleaning.
that look perfectly clean. The danger of biofilms is that they You could for example post the cleaning plan on a notice
can contain many bacteria that under normal conditions board in the mess or corridor outside so that everyone can
reproduce in a very short time. There is no danger of food see when cleaning is done.
contamination as long as the bacteria remain encapsulated.
But very little is required to break the biofilm, thus enabling
the bacteria to be transferred to clean food.

24
for ship and galley part 2

25
√ Chill hot fooD in Small poRtionS ! Food-grade Containers
in the ColD Room missing
Clearing away
use √ plaCe leftoveRS in theiR own ! reFrigerator Chills
part 2 leFtovers CorreCtly
for ship and galley
ContaineRS, Do not mix with fReSh insuFFiCient or uneven
fooD
Chill raPidly
! reFrigerator For night
√ keep leftoveRS SeRveD on the night
tray missing
tRay CoveReD anD SepaRateD fRom
fReSh fooD ! no written selF-assessment
√ thRow away buffet SCRapS
√ only uSe leftoveRS that Can be
heateD to 75°C (167˚f)

08 good washing habits


√ follow the Cleaning plan
notiFy manager iF:
! aPProved Food-grade
detergents missing
Cleaning √ CheCk DiShwaSheR RinSe CyCle
iS 80°C (176°f) ! store detergents
sCrub and disinFeCt
√ Clean with hot Soapy wateR aPart From Food
befoRe DiSinfeCting
thoroughly ! dishwasher broken
√ put woRk Clothing, DiShClothS Clean
anD tea towelS out foR waShing ! dishwasher missing
– wash with double
√ Clean waSte binS Daily or trible sink system
! no written selF-assessment
your CCP’s your selF-assessment

09
01 monitoring
loading goods
√ keep
√ fooD anD
RefRigeRateD waStemax.
StoReS SepaRate
8°C (46°f)
notiFy manager
notiFy manager iF:

!! thermometer
iF:
rubber mats missing used
in Freezer
as swayreFrigerator
gear (not egg
daily routines
Provisioning √ fRozen StoReS leSS than -12°C (10°f)
CheCk:
room/
trays)
broken
waste and maintenanCe fooD paCkaging
√ tempeRatuRe unbRoken
CheCk and Preserve in fReezeR/ColD ! ProduCt quality
CraCked tiles Poor
in galley
the Food quality
√ RoomS anD DiShwaSheR
expiRy Date Carry
Chill out
raPidly =>
orComPlaint,
storage return
√ theRmometeR ConDition selF-assessment to suPPlier
√ new paCkS at the baCk ! deFeCt utensils
on the ShelveS
√ equipment ConDition ! no written selF-assessment
! deFeCt welds
no StoReS
√ CookeR on the
hooD flooRCapability
exhauSt
√ peStS anD peSt ContRol ! deFeCt thermometers

02
√ all laShingS anD Sway geaR ! Poor joints
PreParation notiFy manager iF:
! Poor Cooker hood
√ Clean ClotheS anD non-Slip ShoeS ! laCk oF Clean Clothes/
exhaust
Cloths
Clean routines √ no RingS, watCheS anD jewelleRy
!! Cover
Pests visible
Cuts and sores
use Clean work Clothing/ √ pRoteCt againSt CutS anD SoReS
=> use latex gloves
equiPment
√ Clean DiShClothS/tea towelS
! use soaP & PaPer disPensers
wash hands
© Seahealth Denmark 2012 √ Clean utenSilS anD equipment (not bar soaP & hand
towels)
! hot wash Clothes at 90°C
1.9. Maintenance (194°F)
Nothing in daily use lasts forever and this also comes to the •D  ishwasher temperature too low.! no written selF-assessment
inventory and equipment in the galley. Peeling paint, cracked • C  old/freezer room and refrigerator temperatures too high.
tiles or uncared chopping boards PrePPing
can collect a lot of grime • W
 orn wooden and stainless steel utensils.
03
and bacteria. So the responsible person
raw ProduCts
in the galley should
√ RinSe Soil off vegetableS
•W
! use seParate sink iF Possible
 orn wooden chopping boards or heavily scored plastic
! no written selF-assessment
alsorawtake ingredients
care to notify the master√ifkeep
things have defects or
Raw pRoDuCtS SepaRate chopping boards.
rinse in
areClean,
in poor condition. Undertaking√ Clean
rinse properbetween
self-assessment
woRk pRoCeSSeS • P est control chemicals
Clean water (ant poison containers, mousetraps,
alsoandrequires the galley to be properly
sCraPe/Peel
maintained. This also
√ Change Chopping boaRDS anD kniveS cockroach traps).
makes it easier to clean. •P  revention and storage.
•W  aste grinder and drain.
04
Typical places that become wornForand
PrePPing raw ProduCts
the need
hot/Cold Foodfor
notiFy manager iF:
! reFrigerator needed to
general maintenance: √ SwitCh between ColouReD If a problem occurs which requires repairs,
deFrost,itPrePPing
must beanddealt
Cooking Clean Chopping boaRDS Perishable ingredients
• SkeeP
craping and repairing paintwork (ceilings, bulkheads, doors with immediately. If several problems occur at the same time,
raw ingredients
avoid sPreading
and equipment).
seParate
√ keep woRk tableS anD kniveS Clean
follow a priority plan which can be! included
baCteria
blunt knives
as part of the
√ waSh hanDS between woRk ! ChoPPing boards broken
• Cracked tiles and cracks in coatings (bulkheads and deck). galley’s self-assessment programme. => Change to Coloured
pRoCeSSeS
• Cracks between joints, stainless√ steel
plaCeand poor welds (work
in RefRigeRatoR ChoPPing boards

tables and equipment). while waiting ! no written selF-assessment


√ SpeCial CaRe with minCeD meat,
• Signs of rot in woodwork and leaking portholes.
poultRy, eggS anD fiSh All units must be audited at! susPiCion
least onceoFatemPerature
year.
variation in the Fridge
• Rust on iron (fixtures and equipment).
√ Clean utenSilS foR ColD fooD Faults and deficiencies must be reported to the
and Freezer (Possible
• Insufficient/poor exhaust (ventilation and SliCeR)
(e.g. meat hoods). master or the maintenance officer.
thermometer Failure)

• Roasting and surface thermometers.

05 Cooking temPerature
√ follow DiReCtionS foR
notiFy manager iF:

! Probe thermometer
26 RoaSting meat
Cooking/heating missing
√ Cook minCeD meat thoRoughly ! test thermometer
use a roasting
for ship and galley part 2

Priority

Very urgent Urgent Not urgent


Urgent repairs or repairs in next port. Repair when there are no
Purchase spares at next port. other urgent tasks.

Refrigerators, freezers, ventilation in cold room, hot plates, Bulkheads, deck, ceilings, Areas and equipment not
cold plates, saucepans, pans, thermometers, dishwasher, store rooms, joints, welds, important for hygiene or
wash basin, kitchen sink, table surfaces, blocked drains, broken tiles/equipment (not safety.
chopping boards, knives and other utensils and prevention in daily use).
of pests.

Example of a written priority plan included in the self-assessment programme.

1.9.1 Pests
Animals that come into contact with food aboard can spread •T hrow out ALL damaged and contaminated food products.
disease and cause allergies in humans. Pests such as rats, Be alert to signs of dirt or droppings from pests on the
mice and insects can get into stores and the galley. Especially surface of your foods even though they look fine.
in the tropics, cockroaches can get aboard because they are • Clean thoroughly with appropriate detergents where pests
brought in with packaged food. Special action may have to have been, also to remove chemical/poison residues.
be taken depending on the pests involved. So pests should
always be reported to the shipowner which can contact Please refer to documentation on pests at uk.seahealth.dk.
specialists or other experts for advice and guidance. There is guidance on hygiene certificates for ships (pdf) from
December 2008.
So you should be aware of the following:
• You should contact the master if you discover something
suspicious so that preventative action can be taken in good
time.
• Find out how the animals get in and prevent them from
getting in anymore. This could for example be by installing
netting or repairing holes in the bulkhead. If you have to
use chemicals to combat pests, you should be very aware
of preventing chemicals from getting into contact with food
products used in cooking.

27
part 2 for ship and galley

28
for ship and galley part 2

SELF-ASSESSMENT - Jobsheet for maintenance and repairs Ship:_________________


Note onSELF-ASSESSMENT- Jobsheet Note on inspecting for maintenance Ship: ________________
inspecting for maintenance of working areas,
of working fixtures
areas, andand
fixtures equipment
equipment. MM/YYYY:_______________
MM / YYYY : _________
for maintenance and repairs

Date Fault /deficiency / problem Corrective action Urgent Contacted Reminder Done
dd.mm. area / fixtures / equipment Please Date: Date: by
yyyy X Init.

Advisory example of maintenance chart

29
part 2 for ship and galley

2.0. Safe storage


of food and waste

2.1. Dry stores


The ideal temperature for storing dry goods, corn products •T
 he room must be ventilated so the air is dry and clean,
and flour is 13°C (55°F), alternatively room temperature. and mould is directed away from the food products.
• There must be enough shelves and no stores on the floor. •O
 n a long tour when the ship might be overstocked, tins
The shelves front should be elevated to keep goods in of conserves can in exceptional cases be placed in a sepa-
place during high seas. rate room. Arrange this with the master.
• The lowest shelf to be placed at least 15 cm (6 in.) •F
 ood must never be stored in rooms where there are diesel
above the deck. fumes or pipe running through with the risk of oil leaks or
• No pallets on the deck since it must be easy to clean water from drains.
the floor.

30
for ship and galley part 2

2.2. Freezer/cold room storage 2.3. Storing fruit and vegetables


Refrigerators (perishable supplies, raw materials The ideal temperature for storing fruits and vegetables
and prepared food) always less than 5°C (41°F). is between 8 and 13°C (46-55°F).
• The cold room and refrigerators must be kept clean •F  ruit and vegetables may be contaminated with bacteria
and tidy. from the soil. They must be stored separately and away
• The ideal operating temperature in a refrigerator is 2-4°C from other food in a cool room or somewhere with good
(34-39°F). ventilation.
• Perishable food could be: chilled ready meals or prepared •A  t a temperature that is suitable for the product.
ingredients, meat, poultry, marinating meat and poultry, •F  ruit and vegetables must not be kept in a room where
eggs, sliced cold cuts, salads, cheese, sandwiches, fresh there is, or can be, diesel fumes.
pasta, cheesecakes, desserts, minced meat, fish, minced fish
and fresh dairy products. 2.4. Work tables and working positions
• A separate refrigerator is required for the night tray in The risk of work injury from moving or lifting can be
the mess so that crew do not enter the galley. minimized for example by adjusting the height of tables
and shelves so that things do not have to be lifted so far,
Freezer storage (frozen products) -18°C (0°F) and colder. too low or too high. In some places, equipment such as
• Freezers must be kept clean and tidy. trolleys can be used depending on the size of the galley.
• The ideal operating temperature for a freezer is between
-18°C (0°F) and -21°C (-6°F). It is especially heavy lifting and bad working positions that
• Frozen products must be easy to access. cause physical damage to the body. Good work processes
• Frozen foods should be used within 3-6 months depending can prevent incorrect and monotonous, repetitive lifting.
on the type of product. See also the sector specific guidance about the galley at
• The date stamp must be clear so that new products uk.seahealth.dk.
are placed at the back and the oldest at the front. This
means that the oldest products will be used before their Physical wear and tear can be avoided by:
expiry date. •S  ufficient space.
• Prepared food such as leftovers that have been frozen • Avoid heavy and repeated lifting in awkward working positions.
should be used within 1 month. •V  ary your working position when standing on a hard floor
• Frozen goods should be placed in a freezer immediately all day.
on delivery. •G  et help when loading stores so that you are not exposed
to repeated lifting or pulling.
•A  ssess whether stores can be handled safely, assess
transport routes and your own safety when stores have
to be transported every day from storage to the galley.
• I n general, the routes where you carry heavy items must
be level, tidy and well-lit and the flooring must be stable
and non-slip.

31
part 2 for ship and galley

2.5. Work tables and chopping boards


The surfaces on which food is placed must be kept in good If there are no coloured chopping boards for raw ingredients
condition and be easy to clean and disinfect. The only in the galley, always use a clean chopping board. Use a chop-
materials that should be used in the galley are stainless steel, ping board for fresh vegetables and another for raw meat,
porcelain and food grade plastic. Wood is unsuitable for table poultry, fish and shellfish. When a chopping board is worn
tops and for preparing food on. or heavily scored, it can be difficult to clean it and so it should
be replaced. If a wooden chopping board splits because of
It is only with clean chopping boards that you can be certain frequent washing, it should be replaced.
that there will be no cross-contamination, that means no
bacteria pass from one raw product to another. If the galley Wooden chopping boards are usually used to protect sharp knives
has coloured chopping boards, then use them. Do not wait and the table top. But only food grade hard plastic chopping boards
but wash chopping boards immediately after use so that they should be used.
are always ready the next time you need them.

Red plastic chopping board for red meat, yellow for poultry, blue for fish and shellfish, and green for vegetables,
and possibly brown for bread.
32
for ship and galley part 2

2.6. Kitchen sink and dishwashing 2.7. Cooker hood and exhaust
A galley should always have at least one kitchen sink with Breathing in the fumes from cooking meat and fish on a
running water. Is the sink outside the galley, it is important frying pan or deep fryer can damage the airways. The fumes
to wash hands and clean the sink before handling food and contain carcinogenic substances and they can be hazardous
wash hands, switching from one raw ingrediens to another. to health if exposed to them over a long period of time.
Sinks and other facilities for rinsing food products must have
a sufficient supply of hot and/or cold drinking water and they Breathing the steam from dishwashers can also be harmful to
must be kept clean. A hot water supply is not critical if a sink health because inhaling the substances in the steam can in
is only being used for rinsing raw products with dirt on. time be damaging to the airways and lungs. Daily exposure to
this can cause respiratory irritation and in worst case allergy.
In large galleys, it can be a good idea to divide the sinks, for Using an industrial dishwasher releases large quantities of
example one for raw ingredients with dirt on, a sink for prep- water vapour when the machine is opened after rinsing. In
ping, and a sink for dishwashing only. A sign by the kitchen the same way, steam is released when an ordinary dishwasher
sink can indicate what it is to be used for. In a small galley, is opened before the cutlery and crockery are dry. Steam
the sink can be used for equipment, washing up and rinsing should be removed using local exhaust or a hood.
ingredients, provided that all activities can be done effectively
and without affecting food safety. When you use sprays, e.g. to clean ovens and cookers,
and then heat them, there is the risk of inhaling hazardous
Wet work where hands frequently are in contact with food vapours. Follow the instructions for the use of personal
can give rise to food-related allergic reactions on the skin. If protection equipment from the programme Health and
you often have your hands in water, it removes the natural oils Safety at Sea.
from the skin, and softening of the skin. This breaks down the
skin’s natural protection and when that happens, it is easier to The cooker hood must be kept clean so that fumes from
get an allergic reaction. frying and smoke from cleaning cookers can be removed.
Grease filters must be regularly removed and washed in the
We therefore recommend: dishwasher and deposits of grease on the outside of cooker
1. Food-grade gloves e.g. latex (with cotton gloves inside), hood should be wiped off. All cleaning procedures should be
also when cleaning. entered in the galley’s self-assessment programme.
2. making it a fixed routine to use hand cream on your hands
after you finish work in the galley and washing up.

Effective cooker hood is important because constant


exposure to vapour from the cooker or steam from
the dishwasher can harm the airways and cause allergy.

33
part 2 for ship and galley

2.8. Mixers and slicers


Machinery such as mixers and meat slicers are required to Large pedal bins are recommended since otherwise you have
have guards and provide proper protection. Mixers must be to touch the lid of the waste bin with your hands. Waste bins
fitted with a guard and there must be an arrangement so that can be a serious source of contamination.
it can only run with the guard down. With the guard up, it
is supposed to stop automatically. Meat slicers must have a Bins used for storing waste must have lids. When removing the
system to prevent them from starting if the guard is removed. waste bags, it should be possible to tie the tops to prevent pests.
All machines in the galley must be bolted down so that it is Bags should be placed in plastic bins or in some other way
safe to move around the galley. If machines are small, they raised from the deck to prevent them standing directly on it.
should be lashed down securely. There should be detailed
instructions for how machinery should be used, and directions Garbage facilities must be constructed and run in such a
for cleaning if they have to be disassembled and assembled way that they can be kept clean and prevent access by pests.
again afterwards safely and correctly. This is to protect against contamination of food, drinking
water, equipment and rooms. The areas for indoor storage of
waste, for example on long tours, must be in a separate closed
room and not located close to where new stores are typically
The mixer and meat slicer must have safety systems that loaded. Waste can also be stored outside the accommodation
prevent them from starting with the guard removed. in containers with lids and not at the same place as where
stores are hoisted aboard. There must be access to a hose
for washing down the garbage store.

2.9. Waste disposal A kitchen sink waste grinder should only be used for food
Food waste must not be kept in a room where food is stored. waste that is suitable for being ground and washed out with
Daily routines that follow the shipowners/ship’s waste proce- the waste water. Some food wastes are not suitable for being
dures must ensure that waste is removed and stored during ground, for example tendons from meat, large pieces of fish
the day. As a minimum, waste must be removed from the skin from skinning fish and vegetables/fruit with long fibres
galley at the end of the working day. such as banana skins and green waste from fresh leeks. It
must be safe to use the grinder so there cannot be an accident;
A waste disposal plan can also be helpful for sorting waste for example a wooden tamper can be used to prevent fingers
at source. If there is enough room, waste can be sorted into coming close to the grinder’s rotor blades.
food remnants, plastic, metal, paper/cardboard and other
flammable items. See also MARPOL Annex V for a description of waste
disposal.
Waste in the galley should be placed in bins with lids and
should be of a suitable size. They must be kept in good
condition and be easy to clean and disinfect.
for ship and galley part 2

Waste from the day’s meals can be stored in large pedal-operated metal bins so there is no need to touch the lid.

35
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www.seahealth.dk

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