1. food and drink

HYGIENE IN THE GALLEY
- good advice for self-assessment aboard
Guidance for company and ship’s management and galley crew
Good hygiene is thinking twice about things when cooking for others.
To limit the risk of passing on food-borne infection, wash your hands,
keep the place tidy and be aware of how you act in the galley.
3
Micro-organisms are everywhere and are a natural
part of our daily lives. They can make us sick.
Other things need your awareness as well.
What can be harmful in food?
Micro-organisms
Physical objects
Bacteria, mildew, mould, viruses and parasites. Viruses lead
to vomiting and diarrhoea. So do dangerous bacteria, but
they can also give life-long injuries and mould can develop
poisons in food.
Glass shards, plastic packaging, metal fragments from worn
brushes, dirty condensate from the cooker hood and mouldy
wood in the galley can be hidden sources of broken teeth,
stomach pains and unhygienic cooking.
Chemicals
Detergents can poison food. Oxidised metal and spray
residues that touch food can transfer dangerous chemicals.
Pesticide residues from surface-treated fruit, chemical substances formed during production and naturally-occurring
poisons, for example in dried fruit, may also be a risk.
5
If goods are on the quayside, they are the supplier’s
responsibility. If the delivery note has been signed and
goods hoisted aboard, they are the ship’s responsibility.
What should you remember
when accepting stores?
• Check use-by date.
• If the packaging is punctured, it must be rejected.
• Check surface temperature for refrigerated and frozen goods.
• Move the oldest products to the front of shelves and put the new ones at the back.
• All chilled goods should be refrigerated/frozen as quickly as possible.
• Keep dry goods in good order and put them all on shelves. The distance between the bottom shelf and deck must be min. 15 cm (6 inches).
• The temperature of refrigerated products must not exceed 8° C (46° F).
• On delivery and receipt, the temperature of frozen
goods must not be higher than -12°C (10°F).
7
• Make it easy to clean by not placing boxes and containers directly on the deck.
What should you remember when
storing refrigerated and frozen food?
• Refrigerate perishable food at max. 5°C (41°F).
• The ideal temperature for keeping dry stores is 13-20°C (55-68°F).
• Fat-containing frozen products such as fresh salmon has lower durability, because the fat become rancid.
• Keep good order in refrigerated and frozen stores and place all goods on shelves.
• Fruit and vegetables stay fresh longest when stored
at 8-13°C (46-55°F).
• Keep defrosting food covered and in a tray on the lowest
shelf of the refrigerator.
• Store frozen goods at -18°C (0°F) or less.
• Meat, processed meat and meat products can be frozen
for max. 6 months at -18°C (0°F) or less. Check date for
freezing (packing date) on receipt of frozen food.
8
Correct storage cuts the risk of bacteria multiplying.
The correct low temperatures are important.
9
It is easier for bacteria to multiply when meat is chopped
up, because it increases its surface area.
What must you remember when preparing
hot food and placing it on the buffet?
• Hot food must always be heated to a core temperature of 75°C (167°F) and be piping hot.
• Three hours is the maximum time from preparing hot
food for the buffet until it is back in the refrigerator.
• Stir hot dishes to provide an even temperature throughout.
• Leftovers must only be used once and those that have
stood on the table for more than three hours must never
be used in new dishes.
• Check the temperature with a roasting thermometer.
• Never heat food in packaging that is not approved for microwaving.
• Keep hot dishes in the buffet at least at 65°C (149°F).
11
• Leftovers can only be used when reheated to 75°C (167°F).
What are the most important
things to remember when chilling
and defrosting food?
• Hot food must be cooled from 65°C (149°F)
to 10°C (50°F) in less than three hours.
• Place food in the refrigerator if you are interrupted or are preparing food in advance, if you plan to use it
later when cooking.
• Three hours is the maximum time from taking cold food
from the refrigerator for the buffet, until it is back in the
refrigerator.
• Frozen meat, processed meat and meat products can not
be thawed more than ones. Defrosted food can not be
stored in the freezer again for reuse.
12
• Always chill hot food e.g. on oven trays or divide into
smaller portions to make the surface as great as possible.
Food then cools faster.
• Place leftovers on the night tray in the refrigerator and cover with microwave film.
• Always defrost food products in the refrigerator and keep them separate.
• Always defrost meat at the bottom of the refrigerator, so that juices do not drip onto other food.
Use an extra thermometer to double check
the temperature in the chiller/freezer and refrigerator.
13
Good work routines
ensure safe food hygiene
• Always wash your hands before you start and remove jewellery.
• Always use clean chopping boards and knives, preferably
in different colours.
• Only use clean work clothing, cloths and tea towels.
Wherever possible, use paper instead of cloths and food-grade gloves as required.
• Keep your work table in the galley tidy. Good order in the storage, galley and mess are alpha and omega.
• Always wash hands when switching from one raw ingredient to another.
• Always keep raw ingredients separate when preparing
and cooking your dishes.
14
• Clean with hot water and disinfectant.
• Comply with the ship’s self-assessment/cleaning plans
and have a plan for using leftovers and procedures for
disposal of waste.
• Keep written documentation and menu plans.
Clean everywhere thoroughly and use hot water and
suitable detergent. Good design of the galley and store
rooms makes cleaning easier.
15
Seahealth Denmark
Seahealth Denmark is an independent private institution that provides
advice to shipowners and crew on occupational health issues. We work
to promote health and safety at sea.
We provide consultants and advisory services, knowledge and tools
to the Danish maritime industry.
You can contact us on T: (+45) 3311 1833 or [email protected]
Seahealth Denmark
Amaliegade 33 B
DK-1256 Copenhagen K
uk.seahealth.dk
Graphical design: martinsonnedesign
Photo: &film
ISBN: 978-87-92084-13-2
© Seahealth Denmark Copenhagen, 2012.
All rights reserved. All trademarks acknowledged.
Limited copying permitted with acknowledgement of source.