How to maintain galley hygiene onboard
Galley is the compartment providing food and beverage to passengers and crew members daily. Maintaining the proper quantity and quality of food and beverage has great importance. Galleys are subject to inspections; therefore, they must be kept in such a condition so that could not cause food borne diseases, which can put passengers in danger and consequently shipowners to face unexpected costs.
In this regard, Buenoways establishes an inspection routine in order to ensure effective compliance with all related standards. Kitchen and storage facilities are inspected in detail before your boarding.
We always remind the staff about the check points below:
· The cook and his assistant should wear clean and freshly laundered protective clothing when handling food and preparing meals.
· All cuts, however small, should be reported immediately for . Cuts, wounds or skin abrasions should be clean and covered with a waterproof dressing.
· Illness, rashes or spots should be reported immediately if the symptoms appear.
· A person diagnosed as suffering from an infection or contagious disease and diarrhea must not work in the kitchen any other food related areas.
· A supply of clean-hot-running water, clean towels and soap should be available.
· Cleanliness of all crockery, cutlery, linen, utensils, and food preparation storage equipment is vital. Cracked or chipped crockery and glassware should not be used.
· Foodstuffs which may have encounter broken glass or broken crockery should be thrown away.
· There should be storerooms or other places where food is prepared or stored.
· All staff has an equal responsibility for the maintenance of hygienic conditions within food preparation areas, storerooms and cupboards, refrigerated spaces and messrooms.
· Temperature warning systems in refrigerators and freezers are to be inspected for proper operation.
· Regular cleaning activities will include but will not limited to the frequent cleaning of all working and eating surfaces, the disinfection of galley floors and scuppers, the removal of condensed grease and fats on extraction hoods, trunks and screens and applying daily cleaning routines as directed by the Master.
· Personnel using the kitchen facilities during unattended hours are required to maintain cleanliness to working surfaces and equipment following their use.
· Have written policies for food loading, storage, preparation. A food safety plan is a good solution.
· Follow detailed personal hygienic rules. Posters and instructions always provide adequate guidance.
· Storage compartments should be clean, free of pests or insects, with adequate temperature.
· Kitchen personnel to be trained and focused on rules.
· Health and safety issues in galley area to be highlighted during food preparation and equipment use.
· Separate work surfaces, chopping boards and utensils should be set aside for the preparation of and must not be used for the preparation of foods that will be eaten without further cooking. Color coding is an established way of ensuring separation between the two activities.
· , empty food containers and other garbage are major sources of pollution and disease and should be placed in proper covered storage facilities, safely away from foodstuffs.
· should be thoroughly washed in fresh water before being eaten.
· . Frozen food must be defrosted in controlled conditions, i.e. an area entirely separate from other food in cool conditions. Food should be prevented from sitting in the thaw liquid by placing it on grids in a container or on a shelf. Frozen food that has been defrosted is not to be refrozen.
· or food that requires no further treatment before consumption (e.g. milk). Separate refrigerators are preferred although, if stored in the same unit, the raw food must always be placed at the bottom to avoid drips contaminating ready prepared food. Food should also be covered to prevent drying out, cross contamination and absorption of odour.
· It is vital to ensure that to prevent the multiplication of bacteria.