VESSEL CATERING TRAINING
1
21-Aug-2012
Re-issued for Implementation
D. McCormick
R. Rengarajoo
D. McCormick
0
21-Aug-2012
Issued for Implementation
D. McCormick
R. Rengarajoo
D. McCormick
A
20-Jul-2012
Issued for IDC
D. McCormick
R. Rengarajoo
D. McCormick
REV
DATE
DESCRIPTION
PREPARED
CHECKED
APPROVED
BY
BY
BY
QUALITY MANAGEMENT SYSTEM PROCEDURES
EOM-XXX-OPM-PRO-00008
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Revision History Details
Doc. Rev.
Description
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New Document
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No IDC Comments
1

Added Section 4.1 Catering Manager
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TABLE OF CONTENTS
1
PURPOSE AND SCOPE ........................................................................................ 6
2
ABBREVIATIONS AND DEFINITIONS.................................................................. 6
3
REFERENCES ....................................................................................................... 6
4
RESPONSIBILITIES .............................................................................................. 6
4.1
Catering Manager ............................................................................................................. 6
4.2
Master .............................................................................................................................. 6
4.3
Cook ................................................................................................................................. 6
5
FOOD HYGIENE & PROCTECTION...................................................................... 7
5.1
Bacteria ............................................................................................................................ 8
5.1.1
Appearance ...................................................................................................................... 8
5.1.2
Size .................................................................................................................................. 8
5.1.3
Speed ............................................................................................................................... 9
5.1.4
Growth .............................................................................................................................. 9
5.1.5
Resistance of Bacteria ...................................................................................................... 9
5.1.6
Killing Bacteria ................................................................................................................ 10
5.2
Food Spoilage ................................................................................................................ 10
5.3
Food Shelf Life ............................................................................................................... 11
5.3.1
Perishable Shelf Life - When Refrigerated ...................................................................... 11
5.4
Food Storage .................................................................................................................. 12
5.4.1
Receiving Goods ............................................................................................................ 12
5.4.2
Storing Goods................................................................................................................. 12
5.5
Food Temperature .......................................................................................................... 13
5.5.1
Foods in the danger zone ............................................................................................... 13
5.5.2
Gauging and Controlling Temperature ............................................................................ 13
5.5.3
Guidelines for storage of different types of goods ........................................................... 14
5.6
Freezer Storage .............................................................................................................. 15
5.7
FIFO - First In First Out ................................................................................................... 15
5.8
Cooking and Reheating .................................................................................................. 16
5.9
Thawing or Defrosting ..................................................................................................... 17
5.10
Refrigeration, Cooling and Chilling .................................................................................. 17
5.10.1
Ten basic rules to good refrigeration ............................................................................... 18
5.11
Canned and tinned foods ................................................................................................ 18
5.11.1
Handling canned foods ................................................................................................... 18
5.12
Dried and Dehydrated Foods .......................................................................................... 19
5.13
Cross Contamination and Re-contamination ................................................................... 19
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5.13.1
Main Hygiene hazards to be addressed to avoid cross-contamination ............................ 19
5.14
Food Poisoning ............................................................................................................... 20
5.14.1
Symptoms....................................................................................................................... 21
5.14.2
Onset of Symptoms ........................................................................................................ 21
5.14.3
Duration of food poisoning .............................................................................................. 21
5.14.4
Food poisons .................................................................................................................. 22
5.14.5
Food infections ............................................................................................................... 22
5.14.6
High risk foods ................................................................................................................ 22
5.14.7
Prevention of food poisoning .......................................................................................... 23
6
PERSONAL HEALTH & HYGIENE...................................................................... 23
6.1
Infected food handlers .................................................................................................... 24
6.1.1
External bacteria ............................................................................................................. 24
6.1.2
Internal bacteria .............................................................................................................. 24
6.2
The spread of disease .................................................................................................... 24
6.3
Personal Hygiene ........................................................................................................... 24
7
GALLEY HYGIENE .............................................................................................. 25
7.1
Cleaning ......................................................................................................................... 26
7.1.1
Detergents ...................................................................................................................... 26
7.2
Sanitization ..................................................................................................................... 27
7.3
Disinfecting ..................................................................................................................... 28
7.4
Garbage Disposal ........................................................................................................... 28
7.5
Crew Amenities .............................................................................................................. 29
8
PEST CONTROL.................................................................................................. 29
8.1
Pest Control Program ..................................................................................................... 29
8.2
Domestic Pest Treatments .............................................................................................. 30
8.3
Rodents .......................................................................................................................... 31
8.3.1
Rodent control measures ................................................................................................ 31
8.4
Flies ................................................................................................................................ 31
8.4.1
Fly control measures ...................................................................................................... 32
8.5
Cockroaches................................................................................................................... 32
8.5.1
Cockroach control measures .......................................................................................... 32
9
GALLEY SAFETY ................................................................................................ 32
9.1
Manual Handling ............................................................................................................. 33
9.2
Galley PPE ..................................................................................................................... 33
9.2.1
Chopping Boards and Mats ............................................................................................ 33
9.2.2
Mesh Gloves ................................................................................................................... 33
9.2.3
Rubber Gloves ................................................................................................................ 33
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9.2.4
Overalls .......................................................................................................................... 34
9.2.5
Footwear ........................................................................................................................ 34
9.2.6
Eye Protection ................................................................................................................ 34
9.3
Step Back 5 x 5, Risk Assessment / Job Hazard Analysis, Training and Supervision ..... 34
9.4
Galley Equipment ........................................................................................................... 34
9.5
Behavior ......................................................................................................................... 34
10
KNIFE HANDLING ............................................................................................... 35
11
NUTRITION COOKING & MENU PLANNING ..................................................... 35
11.1
Nutritional Needs ............................................................................................................ 35
11.2
Cooking .......................................................................................................................... 36
11.2.1
Heat Transfer.................................................................................................................. 36
11.2.2
Cooking Methods ............................................................................................................ 36
11.3
Menu Planning ................................................................................................................ 37
11.3.1
Objectives of Menu Planning .......................................................................................... 37
11.3.2
Consumer Satisfaction .................................................................................................... 37
11.3.3
Color ............................................................................................................................... 37
11.3.4
Plate Presentation .......................................................................................................... 38
11.3.5
Creating a Menu Plan ..................................................................................................... 38
11.3.6
Displaying the Menu ....................................................................................................... 40
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PURPOSE AND SCOPE
The purpose of this document is to ensure that participants know the relevant minimum
requirements for food safety and food hygiene to work safely and efficiently in and around a
vessels food preparation area, serving area, mess rooms and food storage areas i.e. chilled,
frozen and dry stores.
The content of this procedure is to aid those personnel onboard involved in catering in becoming
aware of the main contributing factors leading to food poisoning including cross contamination,
poor personal hygiene, and inadequate temperature control of foods and associated items.
2
ABBREVIATIONS AND DEFINITIONS
e.g.
For example, for the sake of example; such as
FIFO
First In First Out inventory accounting in which the oldest items (those first
acquired) are assumed to be the first sold
i.e.
that is
Kg
Kilogram a unit of mass equal to 1000 grams
PPE
Personal Protective Equipment refers to protective clothing, helmets, goggles, or
other garment designed to protect the wearer's body or clothing from injury or
contamination`
U.V.
Ultraviolet beyond the violet in the spectrum, corresponding to light having
wavelengths shorter than 4000 angstrom units
3
REFERENCES
No applicable
4
RESPONSIBILITIES
Marine Operations is the process owner of this document; it cannot be altered without the consent
of the Division Catering Manager.
4.1
Catering Manager
The custodian of this document is the Division Catering Manager, as process owner he is
responsible for ensuring the revision and other maintenance of this document as may be required.
4.2
Master
The Master is to ensure he is familiar with the contents of this procedure, he should ensure the
guidance contained within it is being implemented by the catering staff onboard.
4.3
Cook
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All catering staff onboard are to read and follow the guidelines within this procedure to ensure the
vessel they are providing a service on is maintained hygienically to a high standard and a healthy
environment is provided to all onboard from a catering perspective, any and all issue that may
arise that prevent this should be reported to the ships Master to aid in rectification.
5
FOOD HYGIENE & PROCTECTION
Food Hygiene & Protection relates to the knowledge and training of food handlers and their ability
to identify implement and carry out food safety procedures to minimize the risk of food spoilage
that results in food poisoning. It deals with the technologies of food service such as:

Food poisoning

Cross Contamination

Chilling

Freezing

Defrosting

Thawing

Drying

Canned and tinned

Washing food

Cooking

Displaying

Serving

Reheating
There are right and wrong ways to handle foods and a large percentage of food poisoning results
from cooked foods which are not handled in a safe and thoughtful manner throughout their journey
from the supplier to the dinner table.
Many of the foods we buy each day have high bacteria levels, and bacteria equals hazard
potential. Raw foods or Perishables such as fresh fruit and vegetables are more susceptible to
disease-causing bacteria. Other perishables like meats, chicken and fish already have very high
levels of bacteria already present, thus the chance of contamination is increased and their shelf life
decreased. Non-Perishables such as canned foods are less likely to cause food poisoning and
have a greater shelf life (see section 5.3 – Shelf Life), but there is still plenty of time during meal
preparation where such foods can become contaminated by other materials around them.
You, as the designated food handler onboard are responsible for the hygiene and food protection
of the food you serve to your fellow shipmates and passengers onboard. Food hygiene and
protection must be your number one priority when preparing meals.
Food hygiene and protection has two aims:

To stop bacteria from growing on food.

To slow the rate of bacteria growth if growth cannot be stopped altogether.
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Its primary objective is:

To serve safe food to consumers.
5.1
Bacteria
Bacteria require three things to grow well on foods:

Nutrients

Water

Correct Temperature
All fresh foods are rich in nutrients and water. Meat, for example, contains more than 70% water.
So our main form of defense against bacteria is temperature.
A number of bacteria cause illness, severe sickness and sometimes even death (especially in
infants and the elderly). These are called pathogens. Almost any food can harbor these poisonous
bacteria but meat, poultry and seafood are the products most often involved in food poisoning.
Great care is needed in handling all foods to reduce the risk of food poisoning.
Not all bacteria are harmful to foods or consumers. These are called non-pathogens. Some are
important in the production of cheese and yoghurt, while others ripen game meats like hare and
venison. Cheese and yoghurt bacteria have been known for thousands of years. Nowadays the
manufacture of cheese starts with the addition of bacteria to start the cheese making process.
e.g. the bacteria called Streptococcus causes sore throats, but cheese straps cause the milk to
curdle, so starting the cheese process. Other bacteria, such as Lactobacilli, ripen cheeses and
yoghurts.
Many bacteria are able to spoil foods and very quickly. Food stored incorrectly can spoil within 24
hours. The food will stink of rotting flesh and will become slimy.
5.1.1
Appearance
Bacteria come in four basic shapes:

Rods

Spheres

Spirals

Commas
From these come all bacteria. Some like Salmonella are single rods, while others, like
Staphylococcus are a cluster of spheres, and Streptococcus a chain or spheres.
5.1.2
Size
Bacteria are microscopic. Several million of them could sit on a pinhead. If we magnified a
bacterium to the size of a house fly (about 1 centimeter long) then that fly magnified by the same
amount, would completely fill the Sydney Cricket Ground.
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5.1.3
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Speed
Bacteria are quick at everything they do. They grow fast, reproduce fast, move fast and spoil food
fast. See them under a microscope and they zoom across the field so quickly that, on a size basis
if we moved as quickly we would move at supersonic speeds.
5.1.4
Growth
As already noted, Bacteria need only Nutrients, water and a suitable temperature to grow, and they
grow at phenomenal rates. From birth to full grown takes only a few minutes - the average
bacterium takes 15-20 minutes to grow in food held at room temperature. Some "Super-Bugs" can
grow and reproduce every 10 minutes and they love to grow in foods.
Bacteria grow very simply and effectively. They just expand and then put a wall down their middle
and sub-divide! Both offspring then begin the growth process immediately and can themselves
become parents in minutes.
This is known as explosive growth and we can calculate that, if we started one bacterium growing
at breakfast time on a Monday, then by lunchtime on Wednesday it would have grown into a mass
weighing more than the entire earth.
Bacteria vary in their resistance to heat, cold and disinfectants. The more resistant types have very
thick coats that protect the inner parts of the cell.
5.1.5
Resistance of Bacteria
The resistance of Bacteria can be identified as:

Easily killed - Otherwise known as Thin Walled or Gram Negative B, these bacteria have very
thin walls and are easily killed at temperatures as low as 55oC. So mild heating and warm
water will kill them. They cannot survive cooking or storage in a warm cabinet kept above
60oC.
WARNING: Just because they are easy to kill, doesn’t mean they aren’t very dangerous.
Thin walled bacteria include the main food spoilers such as Salmonella.

Not easily killed – These are called Thick Walled or Gram Positive B. They have thicker walls
thus withstanding storage in warm cabinets like Bain-maries. They can be killed by hot water at
80oC and by disinfectants.
WARNING: Thick walled bacteria are Staphylococcus, which is found on the hands of all
food handlers.

Very difficult to kill – or called Spore Forming Bacteria are very difficult to kill because they
can survive even boiling for up to six hours. Within their bodies are extremely tough parts called
spores. Although boiling will destroy the cell itself, the spore survives and germinates to begin a
new cell, which will start to grow as normal. Spores function like seeds withstanding the harsh
winter conditions and germinating in the spring to begin growth of the entire plant.
WARNING: Spore Forming Bacteria are BACILLUS and CLOSTRIDIUM. Bacillus is a food
spoiler, especially of canned foods, causing the food to go sour in the can. Clostridium also
spoils food. One type, Clostridium Perfringens, also known as "Canteen Disease", makes
food poisonous, usually when the food is cooked, chilled overnight and reheated the next
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day. The other type is known as Clostridium Botulinum that causes Botulism poisoning
which is often lethal.
The three bacteria that are most often responsible for food poisoning are:

Clostridium Perfringens (Canteen Disease)

Salmonella

Staphylococcus (Golden Staph)
5.1.6
Killing Bacteria
There are several techniques used to kill bacteria during the production of foods.

Pasteurization – Pasteurization is a relatively mild heat treatment designed to extend the shelf
life of the product and make it safe from food poisoning bacteria. Pasteurization is used mainly
for dairy products and beverages. E.g. milk is heated at 72 oC for 15 seconds, which gives it a
shelf life in the fridge of up to one week and at the same time kills any Salmonella bacteria.

Boiling – The boiling point of liquids is 100 oC. The boiling technique destroys 99% of all
spoilage bacteria in the foods, plus pathogens like Staphylococcus and Salmonella. Because it
has spores, Clostridium Perfringens survive boiling and begins its re growth if temperatures
become favorable again.

Pressure cooking - Foods are brought to a temperature of between 115 oC and 121 oC. This
high temperature is achieved by pressurizing the steam in the pressure cooker. These
temperatures are used in the canning industry to kill all the spoilage bacteria and all pathogenic
bacteria, giving canned products a shelf life of at least two years.

Ultra high temperatures – Products such as “long life” milk are heated to approximately 140
oC for 2 – 3 seconds. The quick burst of heat kills all the spoilage and pathogenic bacteria.
The brief heating time prevents milks developing a “cooked” flavor.
5.2
Food Spoilage
Bacteria spoil food by breaking it down in exactly the same way that we break down food in our
stomachs. The bacteria make enzymes that act on the food, speeding up its breakdown. The
enzymes that are in detergents and washing powders are actually extracted from bacteria that are
grown in huge fermentation tanks!
When enzymes from bacteria break down food, they nibble away at the chemical structure of the
food. Some of the chemicals they produce have smells that make the food unattractive. It requires
very high bacteria count to make food inedible.
Our best tool for determining whether foods are spoiled is our senses! Spoiled foods will have two
obvious traits:
Odor - produced by approx. 50,000,000 bacteria per gram of food
Slime formation - produced by approx. 100,000,000 bacteria per gram of food
Visible evidence – evidence of molds or food pests such as weevils or pest excrement.
So, before beginning preparation of food, use your senses of sight and smell to assess if your
product has exceeded its shelf life, read the used by date, and remember:
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5.3
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Food Shelf Life
In a nutshell, Shelf Life is the length of time that food can be safely stored and protected from point
of manufacture to the moment of consumption; it’s the time we can reasonably expect our food to
last if we store it properly.
For example, we know bread goes stale after a day or two, so we eat it the day we buy it and keep
any leftovers for toast. We expect milk to keep in the fridge for four or five days, and we know that
if we leave it out on the kitchen bench overnight in hot weather it will be sour by morning.
A product is considered to be outside its shelf life and should not be consumed if;

It does not meet the consumer’s expectations for taste, i.e. sour milk

It is not the expected color and odor

It is not safe, i.e. the handler has doubts that no toxins, pathogenic bacteria or foreign matter
are present

It has reached it expiry/use-by date
There is a difference between “best before” date and “expire” date.

The “best before” is the date up to and including which the food can be expected to remain at
peak quality if properly stored. Food may be edible after this date.

The “expire” (or “use by”) date is used for foods which are highly perishable and can, after a
short period, cause an immediate health risk; examples milk and sliced meat. These foods
could become a health risk if used after the 'use by' date.
Use the following tables as a guide for how long Perishable will keep. These are estimated times
and assuming that the food is handled according to guidelines (temperature etc.).
For perishable foods this is only applicable for food taken out of the freezer, and indicates the shelf
life from when the food is de-frosted. In case food has not been frozen refer to best “before” /
“expire” dates.
5.3.1
Perishable Shelf Life - When Refrigerated
Food
Shelf Life
Poultry
2 days
Shellfish
2 days
Fish and minced
meat
3 days
Meats
3 to 5 days
Milk
5 to 7 days
Butter/Margarine
8 weeks
Cheese
8 to 12 weeks
Table 1 - Perishable Shelf Life - When Refrigerated
Shelf life for non-perishable food is determined by the “best before” or “expire” on the food.
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5.4
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Food Storage
Food safety begins with the handling and storage of all products. The vessels caterers may not
have control over the transport of stores to the ship, but from the moment they are received by the
vessel, it is the caterer’s responsibility to ensure they are handled correctly for the duration of their
life onboard.
5.4.1
Receiving Goods
When stores are received by the vessel, the Galley Cook must ensure that goods have not been
damaged in transit. All deliveries must be moved safely and quickly to their storage areas without
damage to the product or packaging.

WATCH YOUR BACK!!

GOODS CAN BE VERY HEAVY.

MAKE SURE YOU USE CORRECT LIFTING TECNIQUES.
After the produce has been delivered and unloaded, it is the caterer’s responsibility to ensure that
the items are unpacked quickly and carefully into their correct storage areas within the Galley.
When items arrive, work out which storage area they should go to. Remember that dairy, meat, fish
and seafood should be placed either in a freezer or refrigerator immediately.
All items can be damaged if they are not quickly moved to their storage area. Even if the stock is
not ruined in the short term, its shelf life will be reduced.
5.4.2
Storing Goods
Storing goods in the correct manner onboard is important as in some cases; it may not be possible
to re-stock the vessel stores due to infrequent port visits. Every effort should be made to get the
most out of food shelf life.
Before putting goods into storage, ensure that the storage area is:

clean

well lit and at the correct temperature

free from signs of pests

free from defects, e.g. cracks in the walls or leaks
Do not overload cool rooms or freezers as it will affect their efficiency. Allow spaces between the
stacks of items to allow the cold air to circulate. Keep doors shut as much as possible to prevent
cold air escaping and the temperature in the cool room/ freezer is rising.
e.g. Once per day remove items from main fridge and freezers and place in the smaller day use
fridges in the vessels food preparation area, this ensures the fridges are run at optimum efficiency
and food stuffs are well protected. (Smaller vessels do not have this luxury but minimal opening of
the fridges is encouraged.
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5.5
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Food Temperature
When dealing with food, the environment must be either too hot or too cold for the bacteria to
grow. Most bacteria like to live in temperatures ranging from 15oC to 45oC, which is when they
grow and spoil food at their fastest rate. Some bacteria can grow at cold temperatures - even
under refrigeration, resulting in some foods spoiling in the fridge. No bacteria can grow in frozen
foods because one of the key factors for growth, water, is changed to ice.
Very few bacteria can grow at very high temperatures (at above 60oC). These are very unusual
types and grow only if food is stored at high temperatures.
The danger zone for food spoilage from bacteria is between 5oCelcius and 60oCelcius.
Food must be kept out of this danger zone. So keep cold food very cold at less than 5oC
and keep hot food very hot at more than 60oC.
5.5.1
Foods in the danger zone
Meats, poultry and fish spoil very quickly when they are kept within the danger zone. Keep
perishable foods in cold storage until you are ready to prepare and cook them.
Food being defrosted should always be moved directly from the freezer to the refrigerator.
Perishable food taken from the refrigerator should be taken out maximum 1 – 2 hours before the
food being prepared.
Cooked food should not be left at room temperature for more than 2 hours.
Thermometer should be used to check all foods.
5.5.2
Gauging and Controlling Temperature
Temperature management is an integral part of food safety and protection and it is important to
closely monitor food at all stages of its progression through the Galley. To ensure accurate
temperature control, a food probe thermometer and store room thermometers are important
components of the caterer’s tools.
You must clean and sanitize a probe thermometer before and after use to prevent cross
contamination. The following table indicates the recommended storage temperatures for food
groups.
10 to 20 oC
Dry Stores
Fruit and Vegetables
1 – 5 degrees
Cool room, Dairy
Meats, Poultry, Seafood
Freezer
-18 to -24 oC
Table 2 - Recommended storage temperatures for food groups
Fruit and vegetables, cool room / dairy, meats / poultry / seafood can all be stored in one room,
which should keep a temperature between 1-5 degrees Celsius. Freezer and cool room
temperatures should be written in the log book daily.
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Place different types of goods in special areas and be sure to separate:

dry

dairy

meat

seafood

poultry

fruit and vegetables
If these storage conditions are not met soon after delivery, there may be:

Food spoilage or rapid deterioration

Contamination from other products or pests

Reduced shelf life of commodity so it may not be able to be used
5.5.3
Guidelines for storage of different types of goods
Use the following guidelines for storage of different types of goods:




Dry goods - 10 to 20ºC

Items must be stored in bins/containers that have tight fitting lids.

Don’t store heavy items above waist height.
Fruit and vegetables - 1 to 5ºC

Storage areas must be cleaned daily.

Remove produce from crates boxes etc. when it is delivered

Spinach, silver beet and lettuce are grown in sandy soil and some dirt will be
brought in, they should be stored separately so cross contamination cannot take
place

Air flow holes in boxes to allow cool air to circulate round the produce. Use
polystyrene packaging to insulate delicate products i.e., lettuce, fresh herbs.

Individual packaging or wrapping of fruit will minimize bruising i.e. paw and mango.
Dairy - 1 to 5ºC

Separate strongly smelling produce from produce that will absorb odors.

Rotate stock using the FIFO System (explained below)

Store produce in good containers, or well wrapped in foil or plastic wrap.

Be sure special areas are kept free in the cool room
Meat Refrigerator 1 to 5ºC

Pre packed meats must be layered on trays fat side up.

All meat should be aged before purchase. Small cuts or portions of meat should be
stored in single layers, cleaned daily.
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Meat Freezer 18 to -24ºC


Individually wrapped in plastic

Special labels

Single layers on trays

Use FIFO
Seafood Refrigerator 1 to 5ºC


Whole fish WRAPPED placed on ice in a perforated (with holes) tray.

Cuts of fish a single layer on a covered tray

Note: it is very important to change the trays daily and wash them thoroughly

Live shellfish must be kept in boxes which are tightly closed at 1 to 3ºC
Seafood Freezer 18 C to -24ºC
5.6

Individually wrapped fish

Label and date each item

Remember to use FIFO system
Freezer Storage
Do not overload cool rooms or freezers as it will affect their efficiency. Allow spaces between the
stacks of items to allow the cold air to circulate. Keep doors shut as much as possible to prevent
cold air escaping and the temperature in the cool room/freezer is rising.
5.7
FIFO - First In First Out
FIFO is a method of stock rotation that ensures food is used before its shelf life expires and keeps
track of how long food has been in storage. When transferring stock into storage, particularly
frozen items, it is essential to label goods appropriately.
Make sure you:
Label the item - What is it?
Date Received - When did the item arrive onboard?
Use-by Date - When does the product reach the end of its ‘shelf life’
A FIFO label should look like this:
PRODUCT:
Lamb Fillets – 1kg
DATE RECEIVED:
30 April 2011
USE-BY:
10 May 2011
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Once products are properly labeled, they can be used appropriately. FIFO – First In, First Out is
exactly what it appears to be. When re-stocking of shelves, it is important to place newly arrived
products at the back of the shelf and use the products that were stocked first!
For example: You receive a new stock of baked beans. They arrive on 30 April 2011. Their use-by
date is 30 April 2012. You still have a number of cans in the storeroom which expire on 30 June
2011. The new cans should be stored behind the existing cans, and the product with the shortest
life-span be used first.
5.8
Cooking and Reheating
As discussed, most pathogenic bacteria can be killed by adequate cooking. Food should be
cooked without interruption to the cooking process, unless a recipe requires otherwise. Half
cooking food will greatly increase the chance of food poisoning. Ensure that poultry and pork are
cooked through so that the center is no longer pink. Salmonella, larvae of certain parasites and
bacteria are only destroyed by thorough cooking. Some bacteria can survive cooking so prevention
must be achieved by correct food storage.
The following table shows the minimum temperature that must be achieved in the slowest cooking
part of the food. You will need a probe thermometer to measure this. Food temperature should be
written down in the log book daily.
Minimum Internal
temperature
Food Type
Rare roast beef (solid pieces only) 60 oC
Medium roast meats
70 oC
Well done roast meats
75 oC
Pork
70 oC
Chicken, Duck, Turkey, etc.
75 oC
Rolled meat
75 oC
Meat loaf, hamburgers, etc.
75 oC
Reheated cooked food
75 oC
Table 3 - Cooking Temperatures
Cooked food is dangerous food unless it is served immediately! Cooking food by roasting,
braising, and frying kills virtually the bacteria. However, Spores survive the cooking stage.
If you need to hold a cooked food for a period of time before serving, it is important to remember
that it must always be kept warmer than 60OC, outside the Food Danger Zone. Often food is left
to sit in a Bain Marie. This equipment can act as an incubator for bacteria if the temperature is too
low.
Foods should be reheated to at least 75 oC as quickly as possible to avoid contamination. A
microwave is the best way to do this. Always reheat food in small quantities to avoid reheating
more food than you require and stir food to speed up the heating process where possible. Never
re-freeze leftover food that has been reheated as a burst of bacteria growth can occur when the
food is heated again.
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Thawing or Defrosting
DON’T THAW POULTRY OR MEATS AT ROOM TEMPERATURE
DON’T THAW FOOD IN A SINK OF WATER
Thawing or defrosting food by placing it in the food preparation area overnight or in sinks of water
is common. But this method has led to many outbreaks of food poisoning due to Salmonella.
Food preparation areas are warm places, thus the food thaws at an uneven rate. Whilst the inside
of the food is still rock hard, the outside may already be well into the “Food Danger Zone” and
bacteria growing at a phenomenal rate.
In the case of chicken, the naturally occurring Salmonella lying dormant on the skin of the bird
begins to multiply as the temperature reaches 5 oC. Then, as the caterer handles the chicken,
his/her hands rapidly spread the bacteria to other foods, contaminating everything they come into
contact with.
The microwave can be used for thawing as per the settings available and microwave instructions.
This method is fast and can avoid time for bacteria growth. However food thawed this way should
be refrigerated or cooked immediately as the temperature of the food may enter the “Food Danger
Zone”. Some frozen foods can be cooked directly from the freezer, e.g. frozen vegetables, thin
cuts of meat.
Thaw meats, poultry and fish in the refrigerator
Joints of meat, poultry etc. require thawing prior to cooking. Place meats or poultry on a drip tray
and place in the refrigerator. You may need to allow longer defrosting, so making sure you plan
ahead.
Remember that bacteria and germs are not dead in frozen foods, only dormant. As soon as
frozen foods begin to thaw, bacteria begin to grow again. For this reason, do not refreeze
defrosted foods.
5.10
Refrigeration, Cooling and Chilling
Some bacteria grow well on food in the fridge, and all products have differing shelf lives. However
the shelf life of the food will also depend on how well the fridge is used.
A warm fridge will:

Not cool effectively

Spoil food quickly

Breakdown more often

Increase food wastage costs
Placing hot food directly into the fridge makes the fridge work too hard and it can become
inefficient resulting in a reduced shelf life for all products in the fridge. Fridges are meant to cool
foods from room temperature. You must first allow hot foods to cool down. Stews, curries, soups
and stocks can be cooled in a shallow pan filled to about 10cms with cold water. Place other foods
in a cool place in the kitchen, and then place in the fridge to chill.
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Ten basic rules to good refrigeration
There are ten basic rules to good refrigeration:

Ensure the refrigerator is big enough for all its uses.

Check that low temperatures are being maintained. Use a thermometer.

Do not overload the fridge

Defrost regularly – do not let ice buildup around coils

Do not open the door more often than necessary

Do not leave the door open

Ensure the sealing strips around the door are in good repair

Do not fill the fridge with hot food

Always placed cooked foods above raw foods to prevent drips re-contaminating the cooked
food

Always date and cover cooked foods to prevent foreign bodies entering
KEEP CHILLED FOOD BELOW 4OC
Fruit and vegetables require adequate oxygen to reach their expected shelf life. If kept in a warm
container or area in the galley, they will deteriorate quickly. Some fruit and vegetables keep better
if refrigerated, but beware; some are spoiled by very low temperatures. The following should NOT
be kept in the fridge:

Bananas

Pineapples

Potatoes

Pumpkin, Marrow, Squash

Tomatoes (can be refrigerated for longer usability, but should be served at room temperature)
Leafy vegetables lose water quickly and should be wrapped in plastic film to cut down water loss,
then refrigerated. Some holes should be poked in the plastic to allow oxygen to circulate.
Cooking does not always kill all bacteria. For example, in roast chicken, heat may not penetrate
deep into the cavity or into the flesh where the thigh and breast join. So bacteria like Salmonella
may survive the cooking process and grow if the food is not chilled effectively. Chilling is best
done quickly to a temperature of below 4OC.
5.11
Canned and tinned foods
Canned food is packed into the can, and then heated for long enough to guarantee its sterility.
Canned foods are long-life, with a shelf life of two years or more.
5.11.1
Handling canned foods
Although cans have a long shelf life, it is wise to rotate stock so that the food is consumed at its
best quality. Some canned products must be refrigerated, for example, canned meats. Always read
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the label and follow the instructions. Once the seal is broken on the can the food is as vulnerable to
spoilage and poisoning bacteria as other foods.
Always refrigerate canned foods after opening, but remove the food and place in air tight glass or
plastic container first. Some foods dissolve the metal lining of the can and the food develops a
metallic taste.
If cans are damaged they can leak. Leakage may result in bacterium entering the can. Keep the
following rules in mind when using canned products:

Examine cans before use

Never Use Swollen Cans

Never Use Dented Cans

Never Use Rusted Cans
Properly selected and properly stored canned foods are a useful means of stocking foods not
otherwise available out of season, or for lengthy periods at sea when fresh produce is not readily
available.
5.12
Dried and Dehydrated Foods
Drying is an age-old form of food technology. Early man learned that if water was removed from
foods they kept much longer. Sun-drying is still practiced in many countries with a wide variety of
foods:

Fish is dried in Asian and Scandinavian countries

Fruits are dried in many Middle Eastern countries

Meat is dried in African and European countries
Today’s multicultural society means that a huge variety of dried products from many countries are
very easily obtained and stocked on vessels and are a good alternative to when fresh produce is
limited.
Dried foods have long shelf life provided that the packaging is not removed or pierced. Once the
packaging is removed food becomes vulnerable to attack by insects. Molds also attack dried
foods, especially if they have been wetted. Mold attack is dangerous - some molds are poisonous.
5.13
Cross Contamination and Re-contamination
Cross contamination is the transfer of micro-organisms from raw or contaminated food and
equipment to cooked or prepared food.
Raw foods and foods that are high in protein will have bacteria present in their natural state.
Cooking destroys most harmful bacteria.
5.13.1
Main Hygiene hazards to be addressed to avoid cross-contamination
There are two types of main hygiene hazards that need to be addressed to avoid crosscontamination:
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
Invisible hazards - cannot be seen because they are connected with microbes, germs or more
scientifically, with micro-organisms (bacteria, mold, yeast, virus). All micro-organisms can be
seen only with a microscope.

Visible hazards - caused by things such as poor cleaning, wrong equipment, bad handling
practices, faulty premises, infringement of regulations.
We can minimize the chance of invisible hygiene hazards by addressing the way we
approach visible handling dangers.
Cooked foods can be re-contaminated by allowing the transfer of bacteria from raw to cooked food.
This can occur with hands, utensils, and equipment or on surfaces. The cooking process kills all
bacteria, which makes it very easy for new bacteria to grow very well with their competition having
been eliminated.
Recontamination of high risk foods can occur when:

Cooked foods are placed low in the fridge leaving them exposed to bacteria in dripping liquids
or foreign matter from raw foods higher up.

Utensils are not cleaned properly, or at all, and then used for preparation of other foods.

Food handlers carry bacteria on hands and bodies.

To avoid cross-contamination and re-contamination of foods, particularly when handling raw
meat, poultry or fish then preparing other produce, the following hazard controls are essential.

Designate a different chopping board for raw meat, poultry and fish and another for
fruit and vegetables. These must be color coded:






Red = Raw meat,
Green = Salad products,
Blue = Fish,
White = Baking and dairy product,
Yellow = Cooked meat,
Brown = Vegetables),

Always thoroughly wash equipment that has been used for preparation of raw foods before
using with other foods

Always wear disposable gloves when handling raw and perishable foods, especially when the
handler has any cuts or sores on their hands.

Change your disposable gloves after preparation of raw meats, poultry and fish.
5.14
Food Poisoning
Food poisoning can occur from eating or drinking poisoned/contaminated food. It may have tasted,
looked and smelt good, but usually our sensory organs cannot detect poisoned food. Food can
become contaminated with either chemicals or micro-organisms such as bacteria, but whatever the
source of contamination, our bodies react violently to the poisoning. Symptoms are caused by the
body’s natural instinct to reject and counter-attack the food poisoning agent, whether it’s a
chemical or a living organism.
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Symptoms
The Symptoms of food poisoning include:

Stomach pains

Nausea

Headaches

Cramps

High temperatures - Fever/Chills

Diarrhea

Vomiting

Dehydration
In the most severe cases food poisoning can lead to death.
5.14.2
Onset of Symptoms
Symptoms can occur very rapidly after eating contaminated food. For example, people eating
oysters contaminated with heavy metals often vomit the oysters immediately after eating them. In
the case of Staph food poisoning, vomiting and diarrhea may begin within 30 minutes of eating the
contaminated food. "CANTEEN DISEASE" (caused by Clostridium Perfringens) symptoms may
take several hours to begin. Salmonella poisoning can take up to 24 - 48 hours to present
symptoms.
5.14.3
Duration of food poisoning
The amount of time we are ill with food poisoning depends on the type of poisoning, our level of
resistance, and the amount of poison ingested.
With "Canteen Disease" we often recover quickly as this is a very mild form of poisoning. Staph
food poisoning usually clears up after 24 hours or as the body voids itself of the Staph toxin, either
via diarrhea or vomiting. Salmonella typically lasts up to a week, though in some cases it can go for
some months.
Food poisoning takes on a higher level of seriousness for children and the elderly as they generally
do not have the resistance of a healthy adult and symptoms can last much longer. Babies
especially are vulnerable, they haven't had time to acquire resistance to disease and food
poisoning hits them hard. Elderly people can suffer from dehydration during food poisoning. They
may also undergo shock from vomiting and diarrhea.
The length of time we remain ill also depends on whether we have contracted a food poison
or a food infection.
AVOID CONTACT WITH FOOD IF YOU ARE SICK, IT SPREADS DISEASE
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Food poisons
Food poisoning occurs when a bacterium produces a poison (or toxin) that we consume with the
food. Then the toxin acts directly on our system and we react violently and quickly to counter the
effects of the toxin. Food poisons have a rapid onset, and usually are of a short duration.
5.14.5
Food infections
Food infections have a longer onset and duration than food poisons. This is because the infection
requires time for the number of bacteria to build up into disease levels in our body. Our body then
fights the disease using the body natural defense mechanisms. For this reason it takes longer for
the symptoms to subside than food poisoning, where the body tries to void itself of the toxin
immediately.
Disease
Organism
Symptom
Onset
Duration of Disease
Staph. Poisoning
Staphylococcus Abreus
1 - 8 Hours
24 Hours
Canteen Disease
Clostridium Perfringens
8 - 12 Hours
24 Hours
Botulism
Clostridium Botulin
2 - 24 Hours
3 - 10 Days, Often
Fatal
Bacillus Cereus Poisoning
Bacillus Cereus
2 - 12 Hours
24 Hours
Salmonellosis
Salmonella
12 - 24 Hours
3 - 21 Days
Cholera
Vibrio Cholera
1 - 3 Days
1 - 7 Days
Typhoid Fever
Salmonella Typhi
7 - 28 Days
1 - 8 Weeks
Shigellosis
Shigella
24 - 48 Hours
2 - 7 Days
Hepatitis
Hepatitis A Virus
30 - 35 Days
10 - 50 Days
Table 4 - Diseases resulting from bad food hygiene and protection
5.14.6
High risk foods
It is difficult to define what a high risk food is because almost every foodstuff has at some time
been involved in an outbreak of food poisoning. All foods are high risk if handled badly.
IT’S NOT THE FOODS THAT ARE DANGEROUS…
IT’S THE PEOPLE WHO HANDLE THEM!

Poultry – Chicken products are at the top of the high risk food ladder. The increased
popularity of poultry caused mass production. Birds are slaughtered in huge numbers every
day. Some birds with Salmonella are slaughtered and passed along the processing chain,
resulting in the contamination of each following bird. Thus, it is wise to expect every chicken is
contaminated with pathogens. But if handled carefully and properly, poultry will present no
problems.

Red meat – Red meat is processed in much the same way as poultry. It is less often involved
in food poisonings. However, this is not because it contains less dangerous bacteria, but rather
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because it is cooked and consumed differently. Red meat is usually eaten hot immediately
after cooking.

Rolled meat joints - Bacteria, which may be present on the preparation surface, can be rolled
into the meat. Heat from cooking may not penetrate the center for long enough to kill high
levels of bacteria.

Minced meat – Minced meat also contains bacteria which may not be killed unless it is cooked
sufficiently. Hamburgers and meatballs should ALWAYS be cooked past the “pink stage”.

Stocks and soups – There have been large outbreaks of food poisoning due to Canteen
Disease from stocks and soups which are chilled for some time, reheated for use in gravies or
soup and then re-cooled for storage. Large volumes should be broken down into small batches
and reheated as required. Never reheat and then re-refrigerate soups or stocks.

Stews, curries, etc. – Stews and curries are also susceptible to Canteen Disease if they are
cooked one day and reheated and served the following day. Effective chilling will prevent any
food poisoning problems.
5.14.7
Prevention of food poisoning
To prevent outbreak of bacterial food poisoning, you must break the food poisoning chain by
identifying hygiene hazards. To break the chain, you must:

Identify hygiene risks - Complete a JHA for food hygiene and protection on the possible
sources of risks such as:

People – hands, mouth and nose, hair, anus, skin, jeweler

Clothes - tea towels, utensils, dirty utensils (ones used for raw and then cooked
foods without adequate cleaning and sanitizing)

Raw Foods - meats (especially seafood and chicken), fruit and vegetables, water

Pests – flies, cockroaches, rats, insects, weevils

Garbage - handling and disposal

Prevent the hygiene risks - Implement processes and procedures to prevent risks.

Temperature control - Keep food out of the temperature danger zone (5º - 60º C)

Time control - Ensure that food spends only minimum time in the danger zone.
6
PERSONAL HEALTH & HYGIENE
Personal health and hygiene is yet another link in the chain to a healthy way of life for all onboard.
Its purpose is to ensure all crew members, but more particularly the catering team, are fully aware
of their responsibilities toward safe food practices for the good of all onboard.
As the primary food handler, it is your responsibility to be concerned with all aspects of food
hygiene and food service, including the actions of other crew members in the food preparation
areas and mess rooms. You are also responsible for assisting your crew members to maintain a
good hygiene level (i.e. ensuring availability of “anti-bac” in the dining area).
Even the best designed food handling area with every piece of modern, hygienic equipment, with
gleaming stainless steel benches, efficient fridges and freezers, can still produce food which
causes outbreaks of food poisoning if the food handler is not informed and skilled at safe food
handling procedures and vigilant when it comes to Personal Health & Hygiene.
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6.1
Infected food handlers
6.1.1
External bacteria
Rev. 1
Over 50% of all healthy food handlers carry Golden Staph on their hands – a scary thought!
Golden Staph lives in many places on the body including the nose, mouth, ears, skin, cuts, boils,
pimples, hair and fingers. Simply touching any part of your body can transfer Golden Staph to your
hands.
6.1.2
Internal bacteria
Now add gut bacteria to the equation. Gut bacteria grows in our stomachs and then is passed into
the environment through the feces. When we use the toilet, gut bacteria passes through the toilet
paper onto our fingers. Hand washing is imperative to avoid the transference of bacteria, like
salmonella, to other crew members. Some people are Salmonella carriers. This means the
bacteria can grow in the gut without affecting its victim. You will not know if you are a Salmonella
carrier, so vigilance in personal hygiene is essential.
6.2
The spread of disease
If only one crew member or caterer does not obey general personal hygiene rules, every other
crew member, passenger, every member of their families and friends, and all others that come into
contact with them is at risk of food poisoning.
The path of disease is easy to see. Unwashed hands are the primary culprit of the spread of
disease.
A bacterium spreads quickly and easily. We must ensure that it is controlled as effectively as
possible.
6.3
Personal Hygiene
Unhygienic caterers are a common cause of mass food poisonings as, like ordinary members of
the public, carry pathogenic bacteria on and in their bodies. Caterers are responsible for obeying
and rigidly enforcing with any and all possible food handlers, the following rules in regard to
personal hygiene in and around the Galley:

Scrub hands and nails most thoroughly with a brush and hot soapy water often and particularly
under the following circumstances;

before each Galley watch

after smoking, coughing, sneezing, using handkerchief or tissue, eating, drinking,
handling stores, handling raw meats

after touching hair, body, scalp

after visiting the bathroom/toilet

before handling all foods, cooked or raw

Dry hands using paper towel or air dryer, NOT tea-towels

Finger nails must be cut short and kept clean at all times

Do not fiddle with face and hair when preparing food

Wear appropriate clothing;
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
Safety boots

Apron

Long sleeved overalls (rolled up if cuffs are likely to drop in food)

Cook’s cap or hair net
Rev. 1

Wear clean clothing at all times and change frequently if in disrepair

Cover cuts, wounds or abrasions on any part of the body with a suitable dressing. Change
dressing regularly until wound is healed. Cover with disposable gloves

Wear disposable rubber gloves and replace after tears, handling raw foods or touching other
possible contaminants.

Do not smoke or use other tobacco products at any time in or around the food preparation
area.

Keep hair short and wear cook’s cap or hair net to properly cover hair.

Practice clean habits and conduct at all times.
The Caterer in consultation with the Master is responsible for ensuring adequate hand wash and
dry facilities are available and easily accessible in and around the Galley.
7
GALLEY HYGIENE
Effective cleaning and sanitation is a very important key in maintaining safe food practices and an
effective food preparation area operation.
There are detailed guidelines for the proper cleaning and sanitization of your food preparation area
to minimize the opportunity for harmful bacteria or pests to flourish in your food preparation area,
must maintain food premises to a standard of cleanliness where there is no accumulation of:

Garbage, except in garbage containers

Recycled matter, except in containers

Food waste

Dirt

Grease, or

Other visible matter
Fixtures, fittings and equipment must be maintained to a standard of cleanliness where there is no
accumulation of:

Food waste

Dirt

Grease, or

Other visible matter
Food handling premises should be constructed so that they can be cleaned and sanitized easily
and effectively.
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A safe food preparation area depends on the development, implementation and follow through of
food preparation area hygiene procedures and practices. It is essential that a food preparation
area is cleaned and sanitized at regular periods throughout the day and on an ongoing basis.
There are three main stages of cleaning and sanitization to ensure a clean food preparation area
and food preparation utensils and equipment:

Pre-clean or pre-process Hygiene - This means preparing your working environment, tools
and equipment BEFORE you begin.

In progress Hygiene - Your work environment should be cleaned regularly and periodically
throughout the working day. For example, clearing and wiping down a work surface after
preparing meat.

Post-process Hygiene - Thorough cleaning of the work environment, tools and equipment
after work.
Use these pointers to check if your work surface is clean:

Does the surface appear streaky?

Can you run a tissue over a surface and have it return clean?

Does your finger feel greasy when you run it over a surface?
7.1
Cleaning
Cleaning is the removal of unwanted dirt, soils and deposits from equipment, machinery and all
other areas of a food premises.
7.1.1
Detergents
Dirt, soils and deposits are removed from food surfaces and equipment using chemicals called
detergents. Detergents are not anti-bacterial and therefore not able to kill micro-organisms, only lift
them off.

Acid detergent - Acid detergents remove inorganic soil. Inorganic oils can be seen by “water
scaling” and tarnish on metals. Acid detergents are designed to react with the oil, making it
water solvable and therefore easier to remove. You can use this type of detergent to remove
“water scaling” in dishwashers and hot water urns and to remove tarnish on metals. Rubber
gloves and eye protection must be worn when using a strong acid detergent.

Alkaline detergent - Alkaline detergents can be used to clean organic soils like protein, fats,
grease. They also react with the soil making it water solvable and easier to remove. You can
use alkaline detergents to clean any greasy surfaces, such as crockery, cutlery, food
containers, stoves, ovens and drains. Again, it is essential to use eye protection and rubber
gloves when you use a strong solution of alkaline detergent.

Neutral detergents - Neutral detergents remove organic matter by breaking it down into many
small pieces and suspending the particles in water. Dishwashing detergents are neutral
detergents and will not damage your skin but it is a safe practice to use gloves whenever using
any types of chemicals.

Soaps - Soaps are not suitable as a cleaning material in the food preparation area. They leave
‘soap scum’ or residue and are only suitable for washing the body.
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Abrasive cleaners - These can be used to remove baked-on-foods, stubborn stains and
corroded metals. They come in the form of powders, pastes and liquids. Abrasive cleaners can
leave a gritty residue, so after using an abrasive cleaner, rinse your cloth thoroughly with fresh
water then wipe the surface again.
It is important to follow the rules below when using chemicals/detergents for cleaning:

Always read and follow the instructions on detergent labels to prevent misuse

Check the concentration level of the product

Check the correct temperature in which the detergent operates best

Consider the nature and type of dirt/soil, e.g. Fat, baked on protein

The contact time require on the soiled area
Remember that proper cleaning can be ineffective if the handler is careless in their cleaning
techniques:

Never stack cleaned equipment on the deck

Stack trays and bowls upside-down when leaving to drain after cleaning

Never wipe over surfaces with an open weave cotton cloth – they harbor germs

Use hoses carefully so as not to splash dirty water around
7.2
Sanitization
Sanitization is the killing of micro-organisms to reduce them to a safe level either by heat or by
chemicals after cleaning equipment, machinery and all other areas of a food premises.
Sanitizing may be achieved either by:

Immersion for 30 seconds in clean water at 70ºC. Hot water should only be used for sanitizing
in baths as it is ineffective when applied as a spray. The water must heat the food contact
surface to a temperature of 70ºC.

Immersion for 30 seconds in a solution containing 50 parts per million available chlorine at 50
ºC.

Treatment with clean steam, to heat surface to 70ºC.

Spraying or swabbing with chemical sanitizer equivalent to 100 parts per million available
chlorine.
All sanitizers need time to kill micro-organisms - called "CONTACT TIME".
Use other chemical sanitizers specifically intended for use on food contact surfaces, and
appropriate for the task.
Always read the manufacturer's instructions and product brochures for information on how long to
leave the sanitizers.
NOTE: To get 50 parts per million available chlorine, add 12 ml or (approximately two and a half
teaspoons of domestic bleach) - 4% chlorine, to a regular 9 liter bucket of clean water at 50ºC.
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Disinfecting
Disinfecting is also killing micro-organisms or reducing them to a safe amount. Disinfectants are
usually used to clean drains, toilets, etc. Because they have strong perfumes, they are not suitable
for food contact surfaces.
Don’t mix your own detergents and sanitizers. These chemicals are volatile and some
combinations can have dangerous effects.
Hygienic and properly maintained equipment is essential in food safety. Sanitization using
chemicals or heat should be conducted on every piece of Galley equipment periodically depending
on the type of equipment and its usage. Don’t forget to look and clean under objects such as the
edge of a bench or shelf.
7.4
Garbage Disposal
The Disposal of garbage from the vessel is regulated by MARPOL and the Companies Garbage
Management Plan. These regulations must be adhered to at all times to ensure safe, effective and
environmentally friendly disposal of garbage whilst at sea and in port. Ensure that you read these
documents and are familiar with the “do’s and don’ts”.
Garbage can contaminate food, smell bad, and attract pests. Unless it is properly disposed of, it
can quickly become a major health hazard. It is therefore important to
Keep garbage in containers that are:

durable

fly-proof

rodent –proof

non leaking

non liquid absorbing

easily cleaned

have tight fitting lids or covers
In addition, the following rules should be adhered to within the Galley:

Remove garbage from food handling and other work areas, as often as necessary, and at least
daily.

Maintain all garbage containers in good repair, clean and sanitized.

Keep garbage containers covered when not in use.

Garbage storage area should be located well away from the food preparation areas.

Keep garbage storage area clean.

Clean garbage containers in garbage storage area or on deck, not in food preparation areas.

Garbage may be sorted into glass, cans, paper and cardboard for easy recycling.

Check frequently for signs of pest’s activity.
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Crew Amenities
Crew amenities onboard should also be maintained to the highest level of cleanliness to limit the
possibility of bacteria transfer from hands to food.
Each bathroom should be supplied with tissues, antibac, disinfectant soap and paper hand towels
supplied at each basin.
Take notice of all health and safety signs which are displayed in the work area and
accommodation, and remember to wash hands:

after going to the toilet

before handling food
8
PEST CONTROL
Pests are one of the greatest threats to food preparation area hygiene and every care must be
taken to ensure food is protected. Pests such as flies, insects, mice, rats, cockroaches can
contaminate food by:

Urinating on food and food surfaces

Defecating food and food surfaces

Dying and be included in the food

Carrying Salmonella and other pathogens which they transfer to foods
A food pest can be any animal or insect which is visible and can be a hazard to food. Pests are
responsible for the spoilage of significant quantities of food and for enormous damage to buildings.
Thus, pest control makes good economic sense to all companies not to mention the legal
responsibilities placed on all food businesses and premises to control pests. By following some
simple rules, and with an understanding of the lifestyle of common pests, all people dealing with
food can ensure their products are pest free.
8.1
Pest Control Program
Under no circumstances are crew members to conduct the eradication of pests onboard using
pesticides or chemicals. The extermination procedure uses highly toxic substances which can
cause severe adverse effects to bodily functions if absorbed in sufficient quantities. Pesticides can
enter the body by ingestion, inhalation and/or skin absorption.
NOTIFY THE SHIP MASTER OR SAFETY OFFICER AT THE FIRST SIGN OF PESTS
ONBOARD
Caterers are required to manage and prevent pest infestation by the implementation and
maintenance of a Pest Control Program. The focus of this program is “prevention as the best
defense against pests”. Good housekeeping is the essential ingredient in a Pest Control Program.
The Galley Pest Control Program includes:

Regular and thoroughly cleaning and sanitization of the food preparation areas (see Food
Preparation Area Sanitization and Cleaning Section).

Cleaning removes hiding spaces and helps starve insect and rodent populations,
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
Watching out for signs of infestation, or openings which may allow rodents and insects to enter,

Training of all crew to identify and report the signs of rat, mice or insect infestation

Calling professional pest control companies for information or to arrange eradication of vermin
in the case of infestation,

Conducting regular food preparation area inspections to ensure that pests are not allowed to
return
8.2
Domestic Pest Treatments
The following are the types of pest treatments that can be used by ship’s crew:

Traps & baits

Domestic insect sprays

Domestic rodent poisons

Domestic Ant rid
When using insect sprays or domestic prevention methods, ensure that you:


Read and adhere to label directions/restrictions

Remove all foods (open and fresh) and all food preparation equipment (trays and
utensils)

Switch off all ventilation and exhaust fans in the case of sprays. Turn on again after
sprays have settled.

Wipe ALL food preparation areas after spraying and before using so as to wipe all
excess spray off. Make sure you rinse the cloth regularly.
Replace all food and food preparation utensils and wipe down as an added precaution
The misuse of pest prevention methods can result in serious illness. The acronym DISTRESS is
used to describe the symptoms resulting from the use of domestic pest treatments:
D imness of vision
I rritation of eyes
S mallness of pupils
T ightness of chest or choking feeling
R unny nose
E xcessive salivation
S udden headaches
S uspicious smells or smoke
Do not hesitate to seek medical attention immediately should you or any of the crew and
passengers suffer from any of these symptoms.
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Rodents
The three major pest species of rodents are the Brown Rat, the Black Rat, and the House Mouse.
These three rodents are known as common pests, which describes their ability to successfully
cohabit with man. They are common in the main population centers in most countries throughout
the world. Since early times, rodents have been responsible for the loss and contamination of
foods from the crop stage through to storage. Rodents have been associated with the transmission
of disease organisms, the most notable being the occurrence of Bubonic Plague in Europe,
causing the loss of 25 million lives.
There are many signs to indicate rodent infestation;

Rodents deposit their droppings on all surfaces on which they travel

Stains caused by their almost continual urination may be seen around food areas

Greasy smear marks also become evident along their main routes of movement where they
make contact with obstacles.

They gnaw on anything available to ensure that their teeth are sufficiently short to enable them
to feed and fight. Food can easily become contaminated and fire can result from short circuiting
caused when rodents gnaw electrical conduit.
Rats and Mice mature in only three months and are then capable of producing several litters of
young per year. They destroy woodwork and fabrics, foul food and contaminate it with Pathogenic
bacteria. Their numbers may be kept down by cats, traps and poisons.
8.3.1
Rodent control measures
Use the following control measures to minimize the chance of rodent infestation.

Rat/Mouse proof food service areas

Lay traps & bates, if mice or rats are observed on board

Keep lids on garbage bins

Keep waste and litter cleared away

Clean up (at once) any food that may have been spilled

Keep food covered at all times
8.4
Flies
The best method of fly control is good housekeeping. Mechanical methods of control are preferred
in food premises these include screening to windows and doors, air blast doors, U.V. light traps
and the good old fashioned fly paper. Chemical control measures are available to kill fly larvae and
the adult insects. However, great care should be taken when using any form of chemicals near
food. Fly sprays are pesticides and are also poisonous for humans. All food must be protected
when using insect sprays. The best way to get rid of flies is to get rid of their breeding places.
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Fly control measures
Use the following control measures to minimize the effects of flies.

Keep food covered at all times

Use electronic fly sapper to eliminate flies.

Keep lids on garbage bins and remove garbage frequently

Ensure all fly screens, screen doors are in good condition
8.5
Cockroaches
Cockroaches have been on earth about 250 million years and at present there are almost 3,500
known species. They spread bacteria and also contaminate food with their own feces.
Cockroaches do not necessarily indicate dirty premises; however, if they are present then they do
have access to food and scraps. Cockroaches survive in moist, warm and dark places. i.e.
machinery, walls, behind ovens, pantries, refrigerator motors, etc. Cockroaches also come into
food preparation areas in packages of food.
Cockroaches carry a variety of pathogens which can lead to an outbreak of disease including
Salmonella and Staphylococcus aurous, they also contaminate food with feces pellets, molt debris
and dead bodies
8.5.1
Cockroach control measures
The following steps will help to control/eradicate cockroaches:

Inspect all food packages that come into food handling areas

Eliminate dampness in food service areas

Close cracks where cockroaches can hide

Keep all loose foods in covered containers

Keep lids on garbage bins

Wipe up any spilt food (immediately)

Carry out regular cockroach eradication programs

Remove cardboard boxes from store areas as soon as possible
9
GALLEY SAFETY
The Galley is one of the most dangerous areas onboard a ship. It is very important that all
possible precautions are taken to minimize risk in this workplace. Personal Protective Equipment
is one method of protection; however it certainly does not “stand alone” in the defense against
injury in the Galley.
The following crucial elements work together to reducing the risk of injury:

Correct procedure handling techniques

PPE

Step Back 5 x 5
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
Risk Assessment / Job Hazard Analysis

Training and supervision

The “right tools” for the job

Behavior and attitude
Rev. 1
As many of these elements are covered in your job training and induction material, we will not
expand on them here but will simply provide some key points to remember when working in the
Galley.
9.1
Manual Handling
Manual handling is carried out every day by the catering team. There are many in-depth training
resources that cover manual handling.
Remember the following points whilst working in the Galley:

Do not lift awkward or heavy containers on your own. Get someone to help you or use a trolley

Lift heavy objects correctly – Bend your knees and keep your back straight.

Make sure you have a proper grip on the object you are going to lift

See that your line of vision is not cut off when carrying glass or sharp objects

Avoid loading areas if you are not part of the loading working party
9.2
Galley PPE
9.2.1
Chopping Boards and Mats
Impervious surfaces: such as nylon, stainless steel, aluminum and plastic laminates are nonabsorbing materials and are most suitable for use in the Galley.
Unless made of impervious materials working surfaces will constantly contaminate foods. It is also
important to use non-slip matting under your cutting board to ensure stability at all times.
9.2.2
Mesh Gloves
Mesh or nylon gloves must be on-board and should be worn when using knifes in the galley. Their
purpose is to protect the hands from cuts. They assist in the prevention of cuts and can help to
reduce the severity of the injury should the knife penetrate through the glove. Mesh gloves should
be cleaned and maintained vigilantly as they can harbor bacteria which causes cross
contamination.
9.2.3
Rubber Gloves
Rubber gloves will protect against harsh water, cleaning detergents and chemicals and protect
against bacteria when removing garbage from the Galley. Never use rubber gloves whilst using
knives.
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Overalls
Safety overalls or a caterer’s uniform must be worn in the Galley to protect the body from injury,
and to protect the food from potential contaminants found on the food handler. It is important that
the sleeves cover the arms with cuffs at the wrist and pants are long to the ankles. This protects
the limbs from splashes from hot oils, water or foods that may result in burns. Make sure sleeves
are not dangling in food, if too long, roll up to forearms. Overalls or uniform must be clean.
9.2.5
Footwear
Appropriate footwear / boots must be worn to protect feet from falling objects, i.e. knives and
splashes from hot liquids. Safety boots also provide stability in the event of rough weather.
9.2.6
Eye Protection
Wear goggles or safety glasses when using strong cleaners, detergents or chemicals in the Galley.
9.3
Step Back 5 x 5, Risk Assessment / Job Hazard Analysis, Training and
Supervision
Step Back 5x5, Risk Assessment / Job Hazard Analysis and Training and Supervision are
essential elements for any onboard jobs.
9.4
Galley Equipment
Correct and safe use of Galley Equipment is essential. All personnel who use galley equipment
must receive appropriate training from qualified personnel.
Remember the following points:

Choose the right tool for the job to avoid injury

Open cans and other containers with the correct openers to prevent cuts and stab wounds

Ensure equipment is clean at all times to avoid food poisoning.
9.5
Behavior
The Galley and mess are the central focus of the crew’s relaxation and wellbeing onboard a
vessel. It is important that all crew members remember their duty to fellow workmates at all times,
but particularly in this environment. A healthy respect for all onboard is essential to the general
harmony and smooth running of the vessel. Irresponsible actions and words, a lack of common
courtesy and bad attitudes can quickly escalate into incidents which cause injury, as can skylarking
and fooling around within the Galley where many dangerous tools and objects are kept.
It is everyone’s responsibility to maintain good order in the Galley and the Mess, but the Galley
Caterer should consider themselves a primary motivator where acceptable behavior in the Galley
is concerned.
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Remember:

Never scuffle, skylark or exhibit dangerous or irresponsible behavior or allow others to do so.

Ask crew to keep noise to a minimum when work is in progress to avoid distractions

Exhibit a kindly manner towards all crew at all times
10
KNIFE HANDLING
Ensure relevant personnel receive training in handling knifes and cutting techniques.
11
NUTRITION COOKING & MENU PLANNING
Healthy eating is recognized as one of the key factors in reducing the impact of cardiovascular
disease, diabetes, cancers and most other health complaints, be they major or minor.
A decade ago, it was calculated that poor dietary intake was estimated to cause about 19% of
gastrointestinal cancer, and about 31% of is hemic heart disease and 11% of stroke worldwide. In
combination with other diet and lifestyle related factors such as high blood pressure, high
cholesterol and obesity is was estimated that more than 1.1 billion deaths worldwide could be
attributed to these health issues.
Healthy eating takes many forms and is understood differently in different countries and among
different cultures. In general, healthy eating should be an integral and enjoyable part of daily life
that contributes to the physiological, mental and social wellbeing of individuals.
This section is designed to give you the necessary knowledge and understanding of good nutrition
to plan a balanced menu for your crew that meets nutritional needs, embraces consumer
satisfaction and falls within budget.
Good menus provide appetizing, nutritious meals which are acceptable to the ship’s crew and at
the same time are within the victualing allowance. The production of such menus calls for
considerable imagination and catering skill. It also requires up-to-date information on provision
available, fixed issuing prices and knowledge of crew food preferences.
11.1
Nutritional Needs
The test of good food is not merely that is satisfies hunger. It must also provide enough of the
protective elements essential to good health. Whilst it is not necessary for the menu planner to
have a detailed knowledge of nutrition, it is desirable to have a basic appreciation of the various
food constituents, their functions, and the main foods in which vital nutrients are present.
The human body is like a combustion engine. It requires three essentials for smooth running;

Fuel - Food stuffs such as fats, protein etc., act as fuel for energy

Lubrication – protective materials such as vitamins, minerals act as lubrication & maintenance
to protect the body’s moving parts

Cooling Liquids – water provides body temperature control via hydration, transports all
nutrients and conducts waste removal.
The nutritional needs of individuals vary depending on their physical structure, gender and the type
of activities being carried out in the workplace. The amount and type of food required will also be
dependent on the prevailing climate and weather conditions.
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For example, a sailor engaged in sedentary work does not need as many of the heat-producing or
energy-producing foods as one who is engaged in heavy manual work. Light, cooling foods are
popular in warm climates, but in cold climates more fats and meats are necessary to provide the
extra kilojoules for warmth. In climates where sudden changes in weather occur, menus must be
flexible to allow for possible adjustments.
Consumption of water for crew and passengers are supplied in form of packaged bottle(bottled
water) from shore together with food provisions.
11.2
Cooking
The objectives of cooking food can be briefly described as the use of heat in order to produce
improvements in appearance, texture and flavor which will make the food more palatable and more
easily digested. It is possible to live on raw food and before discovering fire; early humans probably
lived on wild fruits, berries and nuts, together with eggs, raw meats, fish and shellfish. No one
really knows how cooking first started. It might have been due to the discovery of the intriguing
flavor of animals that had been killed in a forest fire or in a tree that had been struck by lightning.
11.2.1
Heat Transfer
Heat is transferred to foods by conduction, convection or radiation.

Conduction - The transfer of heat by contact. Includes Steaming, Air cooking (baking,
roasting), water, and oil deep frying.

Convection - The transfer of heat by the flow of liquid or gas travelling from the hotter to the
less hot parts of a room, oven or saucepan. Includes shallow frying, baking and roasting.

Radiation - Emission of heat in the form of waves from hot objects. Including Salamanders,
infra-red lamps, tasting, grilling.

Electromagnetic - Emission of micro-waves that increase food cell oscillation to produce heat
within the food itself.
Certain materials will conduct heat better than others. For efficiency as a conductor the best
equipment is copper. Aluminum pans conduct heat more slowly, and steel containers more slowly
still. Glass is a very much less efficient conductor than any of the metals, but compensates for this
by transmitting heat from the source by radiation.
11.2.2
Cooking Methods

Boiling - Subjection of food to the action of heat in a liquid at 100 deg C – boiling point of
water. The state of boiling is determined by a bubbling movement of the liquid which may be
rapid or gentle. Gentle boiling is referred to as simmering.

Braising - This is the subjection of food, while it is enclosed in container with liquid or sauce, to
the action of heat in an oven.

Poaching - Subjection of food to the action of heat in a liquid held as close to boiling point as
possible without there being any perceptible movement of the liquid. For most purposes the
temperature for poaching is 93-95 deg C.

Steaming - Subjection of food to the action of heat in the form of steam under pressure.
Pressure varies according to the type of equipment used but is usually approx. 0.16kg per cm2.
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
Stewing - Subjection of food to the action of heat while it is in a minimum amount of simmering
liquid or sauce.

Paper Bag (En Papillote) - Subjection of food while it is enclosed in buttered paper and then
roasted.

Roasting - Subjection of food to the action of heat in an oven, or while it’s rotating on a spit; in
both cases, fat is used as a basting agent.

Baking - This is the subjection of food to the action of dry heat in an oven. The degree of
dryness of the heat may be modified by the amount of steam produced from the items being
baked.

Grilling – (Also known as Broiling) - Subjection of food, placed on grill bars, to the action of
radiated heat. The heat may be directed from above or below. The source of heat may be
charcoal, coke, gas or electricity. With the authentic grill the heat source is located below the
grill bars. When the source of heat is located above the grill bars, the grilling equipment is
usually referred to as a Salamander.

Shallow Frying - Subjection of food to the action of heat from hot shallow fat in a pan.

Deep Frying - Subject of food to the action of heat while it is completely submerged in hot fat.
The popularity of deep fried food makes it a part of every catering operation. However it is not a
healthy way to cook foods so should be used sparingly. Since the development of good frying
compounds and improved deep fryer design the responsibility rests only with the cook to
produce first class deep fried food.

Microwave Cooking - Subjection of food to the action of microwave energy brought about by
the transformation of electricity via a magnetron. The molecules of the food react to the
microwaves by movement which generates heat and results in the cooking of the food. This
method of cooking is fast and efficient.
11.3
Menu Planning
11.3.1
Objectives of Menu Planning
The objectives of menu planning are to:

enable the food needs of the ship’s crew to be better catered for

avoid frequent repetition of dishes and food combinations

satisfy consumer expectations

facilitate the ordering of provisions

Provide the basis for work parameters such as equipment, time, and cook experience.

assist in keeping expenditure within the victualing allowance
11.3.2
Consumer Satisfaction
The success of the Galley and general harmony onboard depends to a large degree on how
satisfied the ship’s crew is with the meals provided by the Catering team. Important factors are the
popularity of the dishes, their quality and presentation, and the variety offered in selection and
preparation.
11.3.3
Color
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Eye appeal has a great impact on consumer satisfaction and sets the scene for the consumer’s
enjoyment of the meal. It is easy to use color to add interest. Simply combine different colored
vegetables with a meat dish
Pleasing color combinations are generally possible within the limitations imposed by the availability
of vegetable. Check color combinations for the entire meal to make sure they blend. Make use of
garnishes for added color appeal and plan these when the menu is drawn up.
11.3.4
Plate Presentation
Before finalizing the menu, it is best practice to visualize each dish as it will be served and the
arrangements required for serving. Consider flavor, texture, shape, seasoning and garnish at this
time.
When serving, place foods carefully on plates, taking care to remove any splashes from plate
edges with a tissue or damp paper towel. Separate same colored food with a different color.
Place garnishes delicately either on top of dish or on the side of the plate.
11.3.5
Creating a Menu Plan
Adherence to certain procedures helps to simplify the task of menu planning.

Select basic meats for the week

Decide on cooking style for meats

Decide on accompanying vegetables/fruits

Identify texture, colors, flavors, popularity and variety of vegetables

Choose entrée, deserts and soups to complement main course

Choose side dishes, i.e. salads, bread, etc.

Choose condiments, sauces, gravies, garnishes
When planning your menu, don’t forget to allow for snack and special items, along with any special
dietary requirements of your crew members. It is essential that the crew’s needs are properly
catered for, before sailing.
Once the menu has been planned, a check should be made to ensure that all the relevant factors
have been considered. A good menu will enable the planner to answer ‘yes’ to the following
questions:

Will the dishes appeal to the crew?

Does the meal fulfill nutritional requirements?

Are the preparation, cooking and serving processes possible with available time, equipment
and experience?

Does the menu include some new dishes as well as the proven favorites?

Has repetition and monotony been avoided?

Has full use been made of vegetables and fruits that are in season?

Has left-over foods and stock on hand been incorporated in the best possible way?

Will the plate present a colorful, appetizing appearance in each case?

Will flavors and colors harmonize?

Are dishes accurately described on the menu?
Printed initials in the approval boxes confirm that the document has been signed.
Copies of this document are UNCONTROLLED. Please refer to the EMAS Management System website for the current revision.
Page 38 of 40
Vessel Catering Training
EOM-XXX-OPM-PRO-00008
Rev. 1
Printed initials in the approval boxes confirm that the document has been signed.
Copies of this document are UNCONTROLLED. Please refer to the EMAS Management System website for the current revision.
Page 39 of 40
Vessel Catering Training
11.3.6
EOM-XXX-OPM-PRO-00008
Rev. 1
Displaying the Menu
The menu board should be installed in a position where the crew can read it easily and make their
choice of dishes before reaching the actual serving point. When immediate supply of any item on
the menu is exhausted, action should be taken to correct the menu board.
Printed initials in the approval boxes confirm that the document has been signed.
Copies of this document are UNCONTROLLED. Please refer to the EMAS Management System website for the current revision.
Page 40 of 40