5IMPORTANT THINGS TO REMEMBER · 2020. 5. 7. · Cooking/Re-heating Temperatures Note: Food should...

IMPORTANT THINGS TO REMEMBER

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Condemned food can be classified as food which has become unsuitable for human consumption and is spoiled by natural causes.

To reduce and control condemned food, follow these suggestions:• On receipt check expiry date• Use First In, First Out rotation principles• Review what you order - do you need to hold current stock levels or

could you reduce it?

Reporting condemned food through the workbook ensures an accurate stock return, meaning that it will not be included on your monthly consumption report. Additionally, it allows both the Captain, Chief Cook and Garrets to have visibility on what is being condemned on a regular basis in order to help and identify any specific training requirements.

CONDEMNEDThere are many reasons why food is condemned:• Food has passed use by or expiry date• Incorrect storage procedures• Spoiled by insect infestation• Equipment failure (Refrigerator, freezer or dry store air flow)

CLAIMOccasionally, suppliers deliver items that does not correspond with the order or correct quality.

Report the following as a claim:• Meat delivered as block frozen• Short expiry date• Bad / poor quality• Wrong supplied items

With the formal claim, Garrets will ensure that the supplier arranges for an alternative product or replacement to be delivered prior to the vessel departure or next port of call. A credit note will be added to your account if replacement is not achievable.

Garrets will ask the Chief Cook to follow a simple process for reporting a claim:• Report evidence (pictures)• E-mail directly to Garrets• Create a claim file through the workbook

To help Garrets understand how suppliers perform and be able to improve the suppliers performance, Garrets always request vessels to fill in and send the

PERFORMANCE REPORTReliable suppliers are essential for us to deliver:• Correct products onboard• Correct QTY and sizes• Good quality and standards

performance report after each delivery is made to [email protected]. The performance report is an essential tool for Garrets to inform our suppliers where to improve as well as validating their performance. It is preferable to return the performance report within four (4) days after delivery.

IMPORTANT THINGS TO REMEMBER

5PORT INDEX

COVERING PERIOD

This is what Garrets, along with you onboard, focus on when placing an order. In relation to the covering period, it is very important that extra visitors that you might have onboard for the same period are mentioned. By doing so, we can make sure the order is covered with the right QTY and value for the given covering period.

The example is a vessel with a 60 days storing in Amsterdam. The standard manning is 21. The crew have mentioned 2 extra persons

onboard, giving a total manning of 23 for the period of 60 days.

As an example for vessels trading ARA and Finland, ARA will be the most convenient area to take major storing to ensure value for money.

We use Singapore as index 100. This is due to the volume spend here and the quality of provision. If a place is above index 100 does not necessarily mean that it is expensive to purchase here, it means that it is more expensive than Singapore. The purpose of the index is to compare different places in the world.

The purpose of the covering period mentioned in the Workbook, is to ensure that a vessel has sufficient food for the period stated.

In the last several years, Garrets have gathered data from 1,800 vessels. To ensure you know the most convenient areas to request provision based on price history, the table of provision port index shows some of the ports that your vessel is trading in.

Index 152Canada West

Index 156US West Coast

Index 138Canada East

Index 132US East Coast

Index 126US Gulf

Index 186Panama

Index 156Brasil North

Index 157South America, West

Index 136Brasil South

Index 155Argentina

Index 106Rotterdam

Index 109Algeciras Index 92

TurkeyIndex 85

Egypt (Suez)

Index 230West Africa

Index 108South Africa

Index 95UAE Index 110

India

Index 115China

Index 106Korea Index 305

Japan

Index 107Hong Kong

Index 151Far East, South*

Index 128MalaysiaIndex 100

Singapore

Index 179Australia & NZ

*Far East, South includes:Philippines, Taiwan, Thailand and Vietnam

Fridge / Freezer no. Monday Tuesday Wednesday Thursday Friday Saturday Sunday

am pm am pm am pm am pm am pm am pm am pm

Corrective action taken

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Food Probed

Temp. (oC)


TEMPERATURE RECORD SHEET

Week beginning _________ /__________ / ___________

Refrigerated/Frozen Food Temperatures Note: Refrigerated food should be stored at a maximum temperature of 8oC (1oC-4oC ideal), freezers should preferably be –18oC or less. Mark any corrective action if food is outside of these limits (e.g. turn up fridge, dispose)

Cooking/Re-heating Temperatures Note: Food should be cooked or reheated to a core temperature of at least 75oC. Food which is probed should be high risk – e.g. cooked meat such as chicken and sausages, as opposed to cooked vegetables. Choose 2 foods each day.


Food Probed

Temp. (oC)

Time


Hot holding (Hotplate) Temperatures Note: Hot hold food must maintain a core temperature of at least 63oC


Food

Cooling start time

Finish time

Temp. when cool (oC)

Cooling Times Note: Food should be cooled as quickly as possible. Aim to cool to less than 8oC in 90 minutes.

Delivery Monday Tuesday Wednesday Thursday Friday Saturday Sunday


Delivery Temperatures Note: Chilled food must be delivered at 8oC or less, frozen should preferably be at -18oC or less. The delivery should be rejected if it is outside these ranges, if the quality is unsatisfactory or date codes unsuitable

Date Boiling water (100oC +/- 1oC) Melting ice (0oC +/- 1oC) Action Taken

Thermometer Check Note: Thermometers should be calibrated or replaced if the reading is outside –1oC to +1oC for melting ice or outside 99oC to 101oC for boiling water.

HEALTHIER COOKING METHODSTRY THESE HEALTHY COOKING METHODS

Which can help to cut down use of fat or oil.

Boil

• No oil is needed• Soup is rich in nutrients and tasty• Top layer of fat can be removed easily

Grill/Roast/Bake

• Food is crisp & fragrant• Flavour is not lost• Little oil is needed• Extra fat is drained off

Stew/crockpot

• Soup is rich in flavour• Tough and cheaper cuts of meat can be made tender

Steam

• Food can be cooked without using any oil

• Flavour is not lost

Microwave

• Short cooking time• Nutrients are not lost• No oil is needed

Stir-fry

• Little oil is needed• Nutrients are not lost• Meat and vegetables are not

over-cooked

Turboboil

• Short cooking time• Extra fat is drained off• Food is crisp• Oil is not needed

Pressure cook

• Short cooking time• Flavour is not lost• Good for tough meats, fruits, and nuts

How you cook your food can make a difference

to the amount of fat it contains. For each serving of the following food types, you cancut down the fat content by at least half by choosing a healthier cooking method.

Type of food Fat content (g/teaspoons) Type of food Fat content (g/teaspoons)

CHICKEN

Deep fried 26

Roasted 11

Steamed 8

FISH

Fried 9

Steamed 4

EGG

Fried 11

Boiled 6

POTATO

Chips 11

Mashed 5

THE 14 ALLERGENSDO YOU KNOW THEM ALL?

There are 14 major allergens which should be mentioned (either on a label or through provided information such as menus) when

they are used as ingredients in a food. Here are the allergens, and some examples of where they can be found:

For further information and advice please contact Garrets

CELERY

This includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.

CEREALS CONTAINING GLUTEN

Wheat (such as spelt and Khorasan/Kamut), rye, barley and oats is often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.

CRUSTACEANS

Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai land south-east Asian curries or salads, is an ingredient to look out for.

EGGS

Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg.

FISH

You will find this in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.

LUPIN

Yes, lupin is a flower, but it’s also found in flour! Lupin flour and seeds can be used in some types of bread, pastries and even in pasta.

MILK

Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.

MOLLUSCS

These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews

MUSTARD

Liquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.

NUTS

Not to be mistaken with peanuts (which are actually a legume and grow underground), this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.

PEANUTS

Peanuts are actually a legume and grow underground, which is why it’s sometimes called a groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

SESAME SEEDS

These seeds can often be found in bread (sprinkled on hamburger buns for example), breadsticks, houmous, sesame oil and tahini.They are sometimes toasted and used in salads.

SOYA

Often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.

SULPHUR DIOXIDE (sometimes known as sulphites)

Often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables wine and beer. If you have asthma, you have a higher risk of developing a reaction to Sulphur dioxide.

WASHING YOUR HANDS EFFECTIVELY

Step 1Wet your hands thoroughly under warm running water and squirt liquid soap onto your palm.

Step 2Rub your hands together palm to palm

to make a lather.

Step 3Rub the palm of one hand along the back of the other and along the fingers. Repeat with the other hand.

Step 4Put your palms together with fingers interlocked

and rub in between each of the fingers thoroughly.

Step 5Rub around your thumbs on each hand and then rub the fingertips of each hand against your palms.

Step 6Rinse off the soap with clean water and dry your

hands thoroughly on a disposable towel. Turn off the tap with the towel and then throw the towel away.

FRIDGE LAYOUT THE CORRECT WAY

COLOUR CODING INTHE GALLEY

1. Replacing all the white chopping boards with specific colour coded boards is the acceptableindustry standard and helps to prevent cross contamination during food preparation.

2. If you have white chopping boards it is recommended that you raise a request with theCaptain to replace them.

3. It is recommended that chopping boards are replaced every 6 months as continued usecreates grooves in the plastic, which if not correctly cleaned and sanitised can harbour bacteria.

4. Colour coded knives compliment the chopping boards and also aide in controlling crosscontamination, these should be replaced when the handle grips become unusable.

5. Colour coding mops, buckets and cleaning clothes all help to prevent cross contaminationand provide an easy understandable management system for all on-board.

Raw meat

Raw fish

Cooked meat

Salad & fruit

Vegetables

Bakery & dairy

CLEANING SCHEDULE

Item requiring cleaning

Whom responsible

Chemicals Method

After use Daily Weekly Mon Tue Wed Thu Fri Sat Sun

Work surfaces

√ 2nd Cook W.R.S

W/F/C √ 2nd Cook W.R.S CL

Stoves √ 2nd Cook Oven Cleaner

Bain Marie √ Chief Cook W.R.S CL CL CL CL CL CL CL

Salamander √ Chief Cook W.R.S PC

Griddles √ 2nd Cook Oven Cleaner

Fat fryers √ 2nd Cook W.R.S

Foil Containers

√ 2nd Cook W.R.S

Wash Basin

√ 2nd Cook W.R.S

Fridge 41 √ Chief Cook W.R.S

VESSEL NAME:

WEEK BEGINNING:

CHIEF COOK NAME IN CAPITALS:

CHIEF COOK SIGNATURE:

Frequenzy Signature check

CLEANING SCHEDULE


Whom responsible

Chemicals Method


Work surfaces

W/F/C

Stoves

Bain Marie

Salamander

Griddles

Fat fryers

Foil Containers

Wash Basin

Fridge 41

VESSEL NAME:

WEEK BEGINNING:




FOOD GROUPS& CALORIES

FOOD GROUPS

VITAMINS AND MINERALS

Examples of food that contains Vitamins and Minerals:

FruitApples

Bananas

Grapes

Pears

Peaches

Kiwis

Oranges

Strawberries

VegetablesPeas

Carrots

Onions

Cabbage

Cauliflower

Broccoli

Lettuce

Spinach

CARBOHYDRATES

Examples of food that contains Carbohydrates:

Potatoes

Pasta

Rice

Cereal

Noodles

Bread

PROTEIN

Examples of food that contains Protein:

Eggs

Meat

Chicken

Soya

Fish

Lentils

Beans

CALCIUM

Examples of food that contains Calcium:

Milk

Yoghurts

Cheese

FOOD GROUPS

FAT & SUGAR

Examples of food that contains fat and sugar:

FatButter

Whole MilkCheese

MargarineSugar

Ice CreamBiscuits

Chocolate

COOKING OILS

Some manufacturers claim that their cooking oil is best. Canola oil, olive oil, sunflower oil all have their supporters.

Cooking oils all have fat in them, some good fats and some some bad fats.

Based on the above information the ideal cooking oil should contain higher amounts ofmonounsaturated and polyunsaturated fats and with minimal or no saturated fats and trans fats.

As long as the oils being used are used sparingly in cooking and preparations, it would be fine touse any of the following oils. These are low in saturated fats and trans fats, and have someconcentration of monounsaturated fats. Use corn oil, safflower oil, sunfloweroil, soya oil or canola oil if frying foods as they have a higher smoking point.

Good cooking oils

Canola Oil

Flax Seed Oil

Peanut Oil

Olive Oil

Safflower Oil

Sunflower Oil

Corn Oil

The Bad Fats

Saturated Fats Saturated fats raise total blood cholesterol as well as LDLcholesterol (the bad cholesterol).

Trans Fats Trans fats raise the LDL cholesterol (the bad cholesterol) andlower HDL cholesterol (the good cholesterol).

The Good Fats

Monounsaturated FatsMonounsaturated fats lower total cholesterol and LDLcholesterol (the bad cholesterol) and increase the HDLcholesterol (the good cholesterol).

Polyunsaturated Fats Polyunsaturated fats also lower total cholesterol and LDLcholesterol.Omega 3 fatty acids belong to this group.

COOKING OILS

The following are bad oils as they contain a high percentage of trans fats or saturated fats.

BAD COOKING OILSVegetable Shortening

Hard Margarine

Butter

Palm Oil

Coconut Oil

Oils in more depth

Canola OilCanola oil is low in saturated fats and rich in monounsaturated fats.It also contains alpha-linolenic acid which is an essentialOmega 3 fat that is important in some diets. For this reason canola oilshould be used as one of the primary cooking oils.

Olive OilLike canola oil, olive oil should be one of the primary cooking oils. Olive oil is rich in phytochemical that can lower blood cholesterol levels.

Sesame OilSesame oil has a rich nutty flavour, which can be usedas an ingredient to add taste to recipes withoutcausing the dish to become very high in fat.

Soya Bean OilMost cooking oils that are labelled vegetable oil aremade from soya bean oil. It is also used as aningredient in many types of bread,margarine, mayonnaise and saladdressing. This oil still contains agood amount of Omega 3 butnot as much as canola oil.

COOKING OILS

For better health, choose oils that are low in saturated fats and high in monounsaturated fat.The table below lists various oils in decreasing order of monounsaturated fat content.

For deep frying foods the best oils are those with a high smoke point like canola oil, corn oil,safflower oil and sunflower oil.

For stir frying and salad dressings, use any oils that are low in saturated fat like canola oil, corn oil, olive oil, peanut oil, and sunflower oil.

% Fat

Types of Oil/Fat Smoke Temp. Saturated Poly unsaturated Mono unsaturatedOlive Oil 438°F 14 12 74

Almond Oil 430°F 8 19 73

Canola Oil 400°F 7 35 58

Margarine, whipped 20 30 50

Peanut Oil 440°F 18 33 49

Rice Bran Oil 20 33 47

Margarine, stick 20 33 47

Margarine, tub 17 37 46

Sesame Oil 400°F 15 43 42

Palm Oil 52 10 38

Cocoa Butter 62 3 35

Butter 350°F 66 4 30

Wheatgerm Oil 20 50 30

Butter, whipped 69 3 28

Margarine, Flora Pro-active 25 49 26

Corn Oil 320°F 13 59 24

Soya bean oil 490°F 15 61 24

Sunflower Oil 440°F 11 69 20

Walnut Oil (Omega 3 fatty acids) 400°F 14 67 19

Grapeseed Oil 9 77 14

Safflower Oil 450°F 9 78 13

Coconut Oil 350°F 92 2 6

MARITIME LABOUR CONVENTION 2006Regulation 3.2 - Food and Catering

(Please take the time to read this important information for all Seafarers)

MARITIME LABOUR CONVENTION 2006

REGULATION 3.2 – FOOD AND CATERING

Purpose: To ensure that seafarers have access to good quality food and drinking water provided under regulated hygienic conditions

1. Each Member shall ensure that ships that fly its flag carry on board and serve food and drinking water of appropriatequality, nutritional value and quantity that

1. Adequately covers the requirements of the ship and takes into account the differing cultural and religious backgrounds

2. Seafarers on board a ship shall be provided with food free of charge during the period of engagement.

3. Seafarers employed as ships’ cooks with responsibility for food preparation must be trained and qualified for theirposition on board ship.

Owners / managers responsibility

STANDARD A3.2 – FOOD AND CATERING

1. Each Member shall adopt laws and regulations or other measures to provide minimum standards for the quantityand quality of food and drinking water and for the catering standards that apply to meals provided to seafarers onships that fly its flag, and shall undertake educational activities to promote awareness and implementation of thestandards referred to in this paragraph.

2. Each Member shall ensure that ships that fly its flag meet the following minimum standards:

(a) food and drinking water supplies, having regard to the number of seafarers on board, their religious requirements andcultural practices as they pertain to food, and the duration and nature of the voyage, shall be suitable in respect ofquantity, nutritional value, quality and variety;

(b) The organization and equipment of the catering department shall be such as to permit the provision to the seafarersof adequate, varied and nutritious meals prepared and served in hygienic conditions;

(c) Catering staff shall be properly trained or instructed for their positions.

3. Ship owners shall ensure that seafarers who are engaged as ships’ cooks are trained, qualified and found competentfor the position in accordance with requirements set out in the laws and regulations of the Member concerned.

4. The requirements under paragraph 3 of this Standard shall include a completion of a training course approved orrecognized by the competent authority, which covers practical cookery, food and personal hygiene, food storage, stockcontrol, and environmental protection and catering health and safety.

5. On ships operating with a prescribed manning of less than ten which, by virtue of the size of the crew or the tradingpattern, may not be required by the competent authority to carry a fully qualified cook, anyone processing food in thegalley shall be trained or instructed in areas including food and personal hygiene as well as handling and storage offood on board ship.

6. In circumstances of exceptional necessity, the competent authority may issue a dispensation permitting a non-fullyqualified cook to serve in a specified ship for a specified limited period, until the next convenient port of call or for aperiod not exceeding one month, provided that the person to whom the dispensation is issued is trained or instructedin areas including food and personal hygiene as well as handling and storage of food on board ship.

7. In accordance with the on-going compliance procedures under Title 5, the competent authority shall require thatfrequent documented inspections be carried out on board ships, by or under the authority of the master, with respectto:Accommodation, recreational facilities, food and catering

(a) supplies of food and drinking water;

(b) all spaces and equipment used for the storage and handling of food and drinking water; and

(c) galley and other equipment for the preparation and service of meals.

8. No seafarer under the age of 18 shall be employed or engaged or work as a ship’s cook

MARITIME LABOUR CONVENTION 2006

GUIDELINE B3.2 – FOOD AND CATERING

Guideline B3.2.1 – Inspection, education, research and publication

Guideline B3.2.2 – Ships’ cooks

1. Seafarers should only be qualified as ships’ cooks if they have:

(a) served at sea for a minimum period to be prescribed by the competent authority, which could be varied totake into account existing relevant qualifications or experience;

(b) passed an examination prescribed by the competent authority or passed an equivalent examination at anapproved training course for cooks.

2. The prescribed examination may be conducted and certificates granted either directly by the competentauthority or, subject to its control, by an approved school for the training of cooks.

3. The competent authority should provide for the recognition, where appropriate, of certificates of qualificationas ships’ cooks issued by other Members, which have ratified this Convention or the Certification of Ships’ CooksConvention, 1946(No. 69), or other approved body.

The competent authority should, in cooperation with other relevant agencies and organizations, collect up-to date information on nutrition and on methods of purchasing, storing, preserving, cooking and serving food, with special reference to the requirements of catering on board a ship. This information should be made available, free of charge or at reasonable cost, to manufacturers of and traders in ships’ food supplies and equipment, masters, stewards and cooks, and to ship owners’ and seafarers’ organizations concerned. Appropriate forms of publicity, such as manuals, brochures, posters, charts or advertisements in trade journals, should be used for this purpose.

The competent authority should issue recommendations to avoid wastage of food, facilitate the maintenance of a proper standard of hygiene, and ensure the maximum practicable convenience in working arrangements.

The competent authority should work with relevant agencies and organizations to develop educational materials and onboard information concerning methods of ensuring proper food supply and catering services.

The competent authority should work in close cooperation with the ship owners’ and seafarers’ organizations concerned and with national or local authorities dealing with questions of food and health, and may where necessary utilize the services of such authorities.

1.

2.

3.

4.

MENU PLANNING

MENU PLANNING

Importance & Benefits of Weekly MenusPlanning a weekly menu enables the Chief Cook to plan ahead and control the following:

• Control of daily victualling rate budget• Ordering stock is made easier as the Chief Cook can plan ahead of storing• Food production is standardised by using set recipes• Reduction of wastage by planning unconsumed items into the next day menu• Efficiency in working patterns and time management

By producing menu plans on a weekly and monthly basis you can accurately calculate provision requirements between ports. This significantly reduces wastage of food on board and minimises the amount of items being condemned.

Garrets Superintendents are able to offer advice and assistance in creating varied menu plans for crews of all nationalities and take into consideration the menu composition.

Menu CompositionThe composition of the menu should be drawn from the 5 food groups. In addition, all cooking methods should be employed to provide a variety of flavour and texture and to present attractive food by sight and smell at the point of service. The principle determinants of composition are as follows:

• Compatibility A meal of compatible components can be derived from the menu options.

• Variety Menus should provide a variety of flavour, texture, appearance and innovationto generate interest.

• Availability The food commodities need to be available on the Garrets Stock programmeand in sufficient quantity to service the menu.

• Season Although many foods are now available year round it reduces menu boredom toproduce food for the season and climatic environment and to reflect tradition.

• Nutrition The menu should attract personnel to eat well and there should be sufficientchoice to provide the options for varying nutritional needs.

• Crew Availability and Capability It is essential that the staff possess the skills to producethe menu described and there are sufficient numbers to achieve the production volume andservice.

• Equipment Availability Due consideration should be given to both the range of equipment inthe vessel kitchen and the workload placed on the equipment in producing the menu.

CostThe menu cannot be compiled to be more expensive than the level of finances i.e. daily victualling rate, available.

Catering for DiversityIn accordance with current guidelines it is incumbent on Garrets to provide catering advice for all personnel irrespective of gender, race, religious belief, medical requirements and committed life-style choices. Knowing your crews likes and dislikes, religious beliefs and home country is vitally important to successful menu planning.

EUROPEAN & FILIPINO MENUS

Comments Breakfast Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7

Try cooking hot items to

order, this will help reduce

wastage

Assorted Cereals Assorted Cereals Assorted Cereals Assorted Cereals Assorted Cereals Assorted Cereals Assorted Cereals

Toast, Breads and Butter







Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Eggs, cooked to order







Sardines in toma-to sauce Omelettes Pancakes Chicken Sau-

sages French Toast Bacon, Baked Beans Potato Cakes

Rice Rice Rice Rice Rice Rice Rice

Fruit Juices Fruit Juices Fruit Juices Fruit Juices Fruit Juices Fruit Juices Fruit Juices

Tea and Coffee Tea and Coffee Tea and Coffee Tea and Coffee Tea and Coffee Tea and Coffee Tea and Coffee

Lunch Lunch Lunch Lunch Lunch Lunch Lunch

Soup is often used as a main

meal Soup Carrot and oran-

ge SoupFrench Onion

Soup Tofu Soup Potato and Garlic Soup

Spicy Red Lentil Soup

Sesame Chicken Soup

Tomato and Chick Pea Soup

Move a dish to fit in with your stock rotation

Main EE Braised Pork, Apple and Olives Beef Moussaka

Salmon & Penne pasta in a cream

sauce

Bigos - Hunters Stew (belly pork)

Djon Glazed Pork Chops

Spanish Style Chicken and But-

ter Bean Stew

Babka Potato Pie (mixed meat)

Main PHAfritad-

ang Manok (chicken)

Bicol Express (pork & green

beans)Beef Machado Coconut Beef

Curry

Rellengong Bangus

(stuffed Milk fish)Callos (tripe) Chicken Gulay

Noodle/Rice Rice Spaghetti / Noodles

Noodles Philipino style Rice Rice Egg Noodles /

Rice Rice

Suggestions, fresh veg to be used in rotation

Potato/Vege-table

Boiled Potatoes with Pickles Ar-menian Spinach

Vegetable FrittersSaute Potatoes

Stir Fried Vegetables

Saute Greens Parmentier Potatoes

Mixed VegetablesBaked Potato

Wedges Sweet corn

Herby Potatoes Seasonal Vege-

tables

Salad Mixed Salad Green Salad Chef's Salad Chef's Salad Potato Salad Green Salad

Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit

Dinner Dinner Dinner Dinner Dinner Dinner Dinner

Use from Lunch Soup Of the day Of the day Of the day Of the day Of the day Of the day Of the day

Main EERoasted Chicken with a lemon and

Herb Glaze

Chicken and Vegetable Pie served with

a Puff Pastry Topping

Steamed Salmon Served with

Mushrooms and Leeks

Chicken Italian style

Tilapia with Chorizo

and beansBeef Lasange

Roast Leg Pork Boulangere

potatoes

Main PH Pork Pakbet Kare Kare with Oxtail Chicken Adobo Rendang Pork

Baked Tilapia served with Chilli

and Ginger

Chicken Macaroni Salad Nilaga Beef Stew


VegetablesSeasonal Vege-tables / Rice /

Sambal / Salad

Seasonal Vege-tables / Rice /

Sambal / Salad


Sambal / Salad


Sambal / Salad


Sambal / Salad


Sambal / Salad


Sambal / Salad

Potato Roasted Potatoes Creamed Pota-toes Baked Potatoes Boiled Potatoes Chipped Potatoes Buttered Pota-

toes Potato Jackets

Dessert Baked Key Lime Pie Fresh fruit

Warmed Choco-late Chip Cookies served with Ice

Cream

Fresh Fruit Flan Banoffee Pie Fresh Fruit Honey and Lemon Cake

EASTERN EUROPEAN & FILIPINO MENUS




wastage


Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal

Bread, Toast and Butter







Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Eggs, Cooked to order







Grilled Sausages French toast Drachona Baked Beans Omelettes Crispy Bacon Pancakes

Assorted Juices Assorted Juices Assorted Juices Assorted Juices Assorted Juices Assorted Juices Assorted Juices




meal Soup Chicken and

Sweet Corn SoupSpicy Cauliflower

soup Lima Bean Soup Chicken Noodle Soup

Roasted Red Pepper Soup

Sesame Chicken Soup

White Onion Soup

Main PH Mixed Seafood in Coconut Sauce Pork Rebosado

Lumpias served with a sweet

Chilli Dip

Chicken wing with Boiled Eggs and Potato Slices

Pork Ribs Nilaga Tilapia Pinirito with Sidding

Salay Salay Bistek

Main EEBaked Mussels in a creamy Garlic

SauceRoasted Chicken Grilled White Fish

Fillets

Baked Pork Sau-sage served with a Spicy Tomato

Sauce

Breaded Pollock Fillets

Meat Feast Pizzas

Stir Fried Chicken served in an Oyster Sauce


Potato/Vege-table

Creamed Potatoes / Boiled Vegetables / Rice

/ Sambal

Roasted Potatoes / Roasted Vege-tables / Rice /

Sambal

Baked Potatoes / Mixed Vegetables

/ Rice / Sambal

Spaghetti / Vegetables / Rice

/ Sambal

Lyonnaise Potato-es / Minted Peas / Rice / Sambal

Pasta / Garlic Breads / Corn on the Cobs / Rice /

Sambal

Stir Fied Vege-tables / Stir Fried

Rice / Sambal

Salad Green Salad Mixed Salads Potato Salad Russian Vege-table Salad Pasta Salad Rice Salad Chef's Salad



Soup Of the day Of the day Of the day Of the day Of the day Of the day Of the day

Main PH Beef Tapa Kare Kare with Oxtail

Chicken Pieces in an Oyster Sauce

with ChilliesPork Adobo

Roasted Chicken With a Chilli and

Lime GlazeMinudo Baboy

Braised Pork Belly with sauteed

Onions

MAIN EE Pork Afritada Home made Burgers in a Roll

Honey and herb Glazed Pork Belly

Grilled Chicken served with a

sour Cream and Mushroom Sauce

Roasted Pork Fish / Chicken Patties

"Steak Night" Grilled Cube Roll

Steaks


Vegetables Seasonal Vege-table / Salad / Rice / Sambal

Seasonal Vege-table / Salad / Rice / Sambal





Grilled Mushroom / Grilled Toma- toes / Salads / Rice / Sambal

Potato Boiled Potatoes French Fries Saute Potatoes Herby Boiled Potatoes Roasted Potatoes Baked Potatoes Steak Fries

Dessert Cinnamon Doughnuts Fresh Fruit Ice Cream Baked Key

Lime Pie Fresh Fruit Apple and Sultana Pies Fresh fruit

INDIAN MENUS




wastage

Cereal Cereal Cereal Cereal Cereal Cereal Cereal

Bread Bread Bread Bread Bread Bread Bread

Jams Jams Jams Jams Jams Jams Jams

Eggs to order Eggs to order Eggs to order Eggs to order Eggs to order Eggs to order Eggs to order

Sausage Upma Idly and Sambhar Omelettes Baked Beans French Toast Pancakes

Rice Rice Rice Rice Rice Rice Rice


Tea and coffee Tea and Coffee Tea and Coffee Tea and Coffee Tea and Coffee Tea and Coffee Tea and Coffee



meal Soup Spicy Noodle

Soup

Curried Carrot and Corriander

Soup

Shrimp and Tofu Soup

Cream of Chicken Soup Vegetable Soup Leek and Sweet

Potato SoupSpicy Sour Chick-

en Soup

Main Beef Madras Butter Chicken Curried Lamb Cauliflower and Pea Massala

Beef Rendang Curry Chicken Pakora Goan Fish Curry

Noodle/Rice Rice / Dahl Rice / Dahl Rice / Dahl Rice / Dahl Rice / Dahl Rice / Dahl Rice / Dahl

SaladChef's Salad / Chutney's /

Pickles

Chef's Salad / Chutney's /

Pickles


Pickles


Pickles


Pickles


Pickles


Pickles

Dessert Fruit as avaliable Fruit as avaliable Fruit as avaliable Fruit as avaliable Fruit as avaliable Fruit as avaliable Fruit as avaliable

Poppadoms / Raita

Poppadoms / Raita

Poppadoms / Raita

Poppadoms / Raita

Poppadoms / Raita

Poppadoms / Raita

Poppadoms / Raita


Use from Lunch Soup Of the day Of the day Of the day Of the day Of the day Of the day Of the day

Main Murghi Fish Goan Pork Vin-daloo Chicken Korma Lamb Biryani Indian Spiced

White Fish fillets Tofu Curry

Breaded Fish Fillets served

with a fresh curry sauce

Noodle/Rice Rice / Dahl Rice / Dahl Rice / Dahl Rice / Dahl Rice / Dahl Rice / Dahl Rice / Dahl

Fresh vegetab-les to be used

in rotationVegetables Mixed Bean

Massala Mushroom Chat Bottle Gourd Koftas Vegetable Curry Potato Pakora's Aloo Chat Vegetable

Massala

Chapati's / Raita Chapati's / Raita Chapati's / Raita Chapati's / Raita Chapati's / Raita Chapati's / Raita Chapati's / Raita

Dessert Ice Cream Fresh FruitBaked Rice Pud-ding with Spiced

Pinapple

Carrot Cake tray bake Fresh Fruit Lupis (rice roll) Fresh Fruit

Accompani-ment

Chef’s Salad / Chutney’s /

Pickles


Pickles


Pickles


Pickles


Pickles


Pickles


Pickles

CHINESE & FILIPINO MENUS

Comments Breakfast Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7Porridge / Meusli Porridge / Meusli Porridge / Meusli Porridge / Meusli Porridge / Meusli Porridge / Meusli Porridge / Meusli

Breads, Toast and Butter







Jams and Pre-serves

Jams and Pre-serves

Jams and Pre-serves

Jams and Pre-serves

Jams and Pre-serves

Jams and Pre-serves

Jams and Pre-serves








Rice / Sauces / Chillies







Salted Fish Dim-Sum Stuffed Buns with Meat

Sweet Congee with Rice Noodle

Buns

Fried Noodles with Vegetables

Stuffed Vegetable Buns Salted Greens





meal Soup Beef Noodle

Soup Fish Chowder Sha Tong Soup Sweet Potato Soup Won Ton Soup Cream of Spicy

Cauliflower SoupShrimp and Tofu

Soup

Main Steamed Meat Dumplings

White Cut Chicken Cong You Bing Sweet and Sour

Chicken Shuizhu Beggars Beef Chongqing Spicy Chicken

Fried Breaded Chicken Pieces

Milk fish served with saute Cabbage

Pork Dinuguan

Grilled Talapia served with a Sweet Lemon

Sauce

Beef, Pork and Vegetables

served in a Tangy Sauce

Chicken Gulay Beef Salpicado

Noodle/Rice Chicken Fried Rice Stir Fried Noodles Boiled Rice Egg Fried Rice Lemon Rice Stir Fried Noodles Vegetable Rice

Potato/Vegetable

Seasonal Vege-tables

Stir Fried Vege-tables

Chef's Selection of Vegetables

Oriental Vege-tables


Stir Fried Vege-tables

Selection of fresh Vegetables

Salad Noodle Salad Vegetable Salad Oriental Salad Mixed Leaf Salad Spicy Sweet and Rice Salad Chinese style

FRESH FRUIT as Available









meal Soup Of the day Of the day Of the day Of the day Of the day Of the day Of the day

Main Char Sui Spicy Squid with Peanuts Braised Pork Feet Peking Duck Fuqi Feipian Wenchang

ChickenSpiced Ducks

head

Filipino Style Ginger Pork Callos Tinola Manok Fish Calderetta

Salmon served in a Spicy Teryaki

Sauce

Spicy Pork with peanuts Chicken afritada

This can be chefs choice Noodle/Rice Steamed Rice Fried Rice Breaised Rice Steamed Rice Fried Rice Braised Rice Steamed Rice


VegetablesVegetables /

Pickles / Salad / Chillies / Spices

Vegetables / Pickles / Salad / Chillies / Spices






Dessert Banana Fritters Warmed Almond Steamed Lychees Ice Cream Oriental Fruit Lemon Pie Bars Fresh fruit

CHINESE MENUS

Comments Breakfast Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7Porridge / Meusli Porridge / Meusli Porridge / Meusli Porridge / Meusli Porridge / Meusli Porridge / Meusli Porridge / Meusli








Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves















Salted Fish Dim-Sum Stuffed Buns with Meat

Sweet Congee with Rice Noodle

Buns

Fried Noodles with Vegetables

Stuffed Vegetable Buns Salted Greens





meal Soup Mushroom and

Meat Bone Soup Vegetable Geng Banmian Soup Cantonese Seaf-ood Soup

Chicken and Duck Blood Soup Egg Drop Soup Red Bean Soup

Main Fried Fish Dump-lings Bang Tofu 5 Colour Fish

cakes Beef Chow Fun Crab Rangoon Vegetable Crullers Ginger Duck

Noodle/Rice Steamed Rice Stir Fried Noodles Garlic Rice Egg Fried Rice Chef's style Rice Stir Fried Noodles Stir Fried Rice

Vegetable Seasonal Vegetables



Oriental Vegetables



Selection of fresh Vegetables

Salad Noodle Salad Vegetable Salad Oriental Salad Mixed Leaf Salad Spicy Sweet and Sour Salad Rice Salad Chinese style

Potato Salad

Fresh fruit as Available









Main Dongo Pork Oriental Lamb Stir Fried Chicken with Chestnuts

White Fish in a Vinegar Sauce

Steamed Pork with Rice Flour

Red Stewed Chicken Gizzards Fried Eel Slices

This can be chefs choice

Rice or Noodle Steamed Rice Fried Rice Breaised Rice Steamed Rice Fried Rice Braised Rice Steamed Rice


VegetablesVegetables /

Pickles / Salad / Chillies / Spices







Dessert Apple Fritters Fruit Jellies Ice Cream Oriental Fruit Salad Ham Jim Peng Fresh fruit Tang Yuan

FILIPINO MENUS




wastage









Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal








Tuna Grilled Meats Selection of Sliced Cheeses French Toast Fried Tocino Grilled Bacon Corned Beef

Hash


Teas and Coffee Teas and Coffee Teas and Coffee Teas and Coffee Teas and Coffee Teas and Coffee Teas and Coffee



meal Soup Egg Drop Soup Chicken Tinola Miswa Noodle

Soup Mami Soup Shrimp Sinigang Soup Tofu Soup Spinach Soup

Main PH Mixed Seafood in Coconut Sauce Pork Rebosado

Lumpias served with a sweet

Chilli Dip

Chicken wing with Boiled Eggs and Potato Slices

Pork Ribs Nilaga Tilapia Pinirito with Sidding

Salay Salay Bistek

Noodle/Rice Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal


Potato/Vege-table

Stir Fried Vege-tables / Pickles / Sauces / Breads

Vegetables in a Curry Sauce /

Pickles / Sauces / Breads

Grilled Vege-tables / Fried

Potatoes / Pickles / Sauces / Breads

Corn on the Cobs / Pickles / Sauces

/ Breads

Vegetable Fritters / Pickles / Sauces

/ Breads

Seasonal Vege-tables / Pickles / Sauces / Breads

Buttered Carrots / Pickles / Sauces /

Breads

Salad Green Salad Noodle Salad Rice salad Vegetable Salad Potato Salad Philipine Salad Herb Salad




Main PH Beef Tapa Kare Kare with Oxtail

Chicken Pieces in an Oyster Sauce

with ChilliesPork Adobo

Roasted Chicken With a Chilli and

Lime GlazeMinudo Baboy

Braised Pork Belly with sauteed

Onions

Rice or Noodle Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal Rice / Sambal


Vegetables Garlic green beans

Roasted Zucchini and eggplant

SlicesVegetable gratin Chef's Vegetable

SelctionSeasonal vege-

tablesSteamed Vege-

tablesSelection of Fresh

Vegetables

Dessert Fresh Fruit jellies Dutch Apple PieNew York

Style Baked Cheesecake

Chocolate Swiss Roll Fruit Flan Ice Cream Warmed Pumpkin

Spiced Cookies

Accompani-ment

Chilli sauce / Salads / Breads







SCANDINAVIAN MENUS




wastage

Assorted Cereals/Porridge







Breads and Toast Breads and Toast Breads and Toast Breads and Toast Breads and Toast Breads and Toast Breads and Toast

Butter, Jams and Preserves







Buns and Pastries Buns and Pastries Buns and Pastries Buns and Pastries Buns and Pastries Buns and Pastries Buns and Pastries

Eggs, Cooked to Order







Selection of Cold Cuts

Stewed Fruits with Vanilla

Selection of Sliced Cheeses Grilled Bacon Grilled Sardines French Toast Baked Omelettes


Teas and Coffees Teas and Coffees Teas and Coffees Teas and Coffees Teas and Coffees Teas and Coffees Teas and Coffees



meal Soup Finnish Fish Soup Sea Mussel Soup Cabbage Soup Roasted Red

Pepper SoupLeek and Potato

SoupChicken and

Sweetcorn SoupFinnish Summer

Soup

Main Grilled Calamari with a Chilli and Lime Dressing

Meat filled Savoury Pan-

cakes

Individual Beef Patties

Grilled salmon Steaks served with a Lemon

Butter

Far I Kal Macaroni Casserole Fiskboller

Potato/Vege-table

Sauteed Noodles / Grilled Vege-

tables / Pickles / Fresh Breads

Lyonnaise Potatoes / Chef's Vegetable Selecti-on / Pickles / Fresh

Breads

Baked Potatoes / Buttered Sauteed Cabbage / Pickles

/ Fresh Breads

Creamed Pota-toes / Carrots / Pickles / Fresh

Breads

Oven Baked Potato Wedges / Seasonal Vege-tables / Pickles /

Fresh Breads

Fondant Potatoes / Braised Leeks / Pickles / Fresh

Bread

Rice Pilaff / Assortment of

fresh Vegetables / Pickles / Fresh

Bread


Salad Green Salad Tomato and Red Onion Salad Cucumber Salad Warm Potato

SaladMixed Radish

SaladApple and Beets

SaladWarm Vegetable

Salad

Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit Fresh Fruit Fresh fruit



Main Roasted Pork Belly

Lambarre Provencal Lemon Chicken Finnish Pork and

Mushroom Pie

Baked Cod with a Cucumber

and Sour Cream Dressing

Danish Corden Bleu

Norweigan Cur-ried Lamb


Vegetables

Roasted Vege-tables / Pickles / Salads / Fresh

Breads

Ratatouille / Pickles / Salads /

Fresh Breads

Sweet Corn / Pickles / Salads /

Fresh Breads

Grilled Zucchini / Pickles / Salads /

Fresh Breads

Grilled Vege-tables / Pickles / Salads / Fresh

Breads

Roasted Beets / Pickles / Salads /

Fresh Breads

Curried Vege-tables / Pickles / Salads / Fresh

Breads

Potato Roasted Potatoes Boiled Rice Potato Cakes Boiled Parsley Potatoes Jacket Potatoes Chipped Potatoes Spiced Rice

Dessert Waffles with a Chocolate Sauce

Sour Cream Des-sert Omelette Caramel Pudding Ice Cream Minted Fresh

Fruit Salad Cream Cake Kransekake

EASTERN EUROPEAN MENUS




wastage


Porridge Porridge Porridge Porridge Porridge Porridge Porridge








Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves

Jams and Preserves








Grilled Sausages French toast Drachona Cold cuts Sliced Cheeses Crispy Bacon Pancakes





meal Soup Mushroom Schi

Soup Rassolnik Soup Chicken Kalya Soup

Beef Broth with Vegetables

Creamy, Chunky Vegetable Soup

Mixed Pepper Soup

Carrot and Ginger soup

Main EE Liver Kasha Pork Schnitzel Meat Dumplings Hungarian Goulash Tvorog Galushki Shaslik Kaurma

Potato/Vege-table

Baked Potatoes / Baked Pumpkins

Creamed Potato-es / Broccoli

Saute Potatoes / Baked Eggplant

and Zucchini

Steamed Rice / Roasted Root

Vegetables

Potatoes with Onions / Sauer-

kraut

Croquette Pota-toes / Creamed

Spinach

Vegetable Golubtsky / Herby

Potatoes


Salad Green Salad Mixed Salads Potato Salad Russian Vege-table Salad Rice Salad Pasta Salad Tomato and

Onion Salad




Main EE Polish meat and Potatoes

Croatian me-atloaf

Lamb served with Green beans

Chicken and Pork Arroz

Fish Rolls served with Vegetables

Baked Chicken Reubens

Braised Pork Chop served

with Onions in a Tomato Sauce

Vegetables Breaded Cau-liflower / Salads

Roasted Vegetab-les / Salads

Steamed Vege-tables / Salads

Buttered Mixed Vegetables /

Salads

Vegetable Latke / Salads

Warmed Vege-table Salad /

Salads

Grilled Medittera-nean Vegetables

/ Salads


Potato Boiled Potatoes Potato Cakes Potato Rolls Potato Latke Potato Pie Parmentier Potatoes Fried Potatoes

Dessert Apple Mousse Dried Fruit Compote Plum Sambouk Fruit Cheesecake Banana bread Carrot Cake Chocolate

Brownies

Accompani-ment

Pickles / Relishes / Breads







PORTION CONTROL & HEALTH IMPACTS

1. Portion control is a very important practise, this involves a simple set of guidelines that if appliedcan assist the Cook in managing his account expenditure. Portion control is also very important interms of providing the correct size portions of the 5 main food groups humans need to maintain ahealthy lifestyle.

When the Cook considers portion size in their menu plan it is recommended that they follow the simple quantities as follows:

• Whole fish = 2 portions (Pollock, flounder, tilapia, mackerel)• Whole birds = 4 portions (chicken)• Whole bird deboned and stuffed 6 - 7 portions• 1.3 kg side of salmon / arctic char = 8 portions 160gms/5oz per portion• Chicken leg = 1 portion• Ground beef for wet dishes 150gms per portion (stews)• Ground meat for dry dishes 223 gms per portion (patties – meatloaf)• Stew mix 150 gms per portion (the added vegetables and sauce will take it up to the 223 gms)• Meat for frying 223gm per portion (pork chop, steaks)• Meat for roasting based on 26 people 6.5 kg giving a 10% shrinkage = 223g per portion• Potatoes and vegetables 175g each proportion• When using prawns within a dish - bulk it out by using vegetables and a sauce

Portion Control - Healthy Eating2. This is very important for crew health & welfare, below are the recommended amounts that anaverage human should consume as part of a balanced diet.

• 5 portions of fruit and vegetables per day• 3 portions of fish per week one of which must be an oily fish (mackerel)• Red meat should only be eaten 3 times per week• Salt intake is 5g per person per day

Starchy foods Eight to 10 portions per day (to maintain weight for an average adult, depending on your activity level)

3. Starchy foods are our main source of energy and should form the basis of every meal.

4. The following amounts count as one portion(however, you will usually have more than one portion at each meal):

• Three tablespoons of breakfast cereal• One slice of bread• Half a baked potato• Two small boiled potatoes• Three tablespoons of boiled pasta• Two tablespoons of boiled rice• 115g cooked noodles• Half a pitta bread• Half a scone• Three small crackers

Recommended amounts5. If you’re trying to maintain your weight, it’s best to aim for between two and four portionswith every meal (to add up to eight to 10 for one day). So, some typical amounts for one mealmay include the following:

6. A day’s amount may include nine tablespoons of cereal for breakfast, a sandwich for lunchand six tablespoons of rice with dinner. Try to go for wholegrain or wholemeal versions ofstarchy foods as they are likely to keep you feeling fuller for longer.

7. Remember you can adjust these amounts to suit your own needs. If you’re trying to loseexcess weight, only eat about five to eight portions per day, which will mean that the amountyou have at each meal will be smaller. And if you decide to include most of your day’s quota ofstarchy foods in one meal, cut down throughout the rest of the day.

Meat, fish and other proteins Two to three portions per day – with at least one portion of oily fish a week

8. This group includes non-dairy sources of protein, which is important for growth and repair. Tryto include one portion in at least two of your daily meals. One portion counts as the following:

Cereals Bread Baked potato Bioled potatoes

Nine tablespoons about the size of a tennis ball

(three portions)

Two slices of toast or a sandwich(two portions)

One medium baked potato(two portions)

Four small potatoes, each the size of an egg

(two portions)

Pasta Rice Noodles Pitta Bread

Nine tablespoons about 60g(three portions)

Six tablespoons about 75g(three portions)

One block of dried noodles(one portion)

A filled pitta bread(two portions)

Lean Meat Fish Eggs

100g raw/75g cooked the size of a deck of cards

75g oily fish or 150g white fish is the size of a cheque book Two medium-sized eggs

Baked Beans Pulses Nuts

Five tablespoons is half a tinFour tablespoons of pulses (eg lentils or

chickpeas) is a heaped handful

Two tablespoons is a small handful

9. A day’s worth from this group might mean two eggs with breakfast and a piece of fish for dinner;or a chicken salad for lunch and half a tin of baked beans with dinner. Try to limit your intake of redand processed meat because they can be high in saturated fat, which can raise your cholesteroland cause heart disease.

DairyThree portions a day10. Dairy foods contain calcium for healthy bones and teeth, and are also a good source of protein.Try to include one portion with every meal, and go for lower-fat options when you can. A portionincludes the following:

11. The milk on your cereal and in your tea all counts. Go for lower-fat cheese and yoghurts, andskimmed or semi-skimmed milk. These contain just as much calcium as full-fat versions.

Fruit and vegetables At least five portions a day12. One portion is 80g of any fruit or vegetable. Examples include:

13. Have a glass of fruit juice with your breakfast and snack on fruit throughout the day. If youhave a sandwich at lunchtime, include some salad as it will contribute towards another of your fivea day.

Fat and sugarLimit your intake of these foods14. Foods high in fat include butter, cream, chocolate and cakes. Foods and drinks high in sugarinclude soft drinks, sweets and biscuits. Only eat foods from this group sparingly.

Large fruit Medium-sized fruit Small fruit Grapes and berries

One or two slices of large fruit, such as mango, pineapple or

papaya

One medium-size fruit, such as an apple, orange, banana or peach

Two small fruits, such as kiwis, plums,

satsumas or clementine’s

One to two handfuls of grapes or berries

Fruit juice and smoothies Mixed veg Salad leaves Beans

150ml (a small glass) this can only count as one portion a day

Peas, carrots, sweetcorn and mixed veg

three heaped tablespoonsOne dessert bowl Three heaped tablespoons this can

only count as one portion a day

Milk Yoghurt Hard Cheese Cottage Cheese

200ml is a small glass 150ml is a small pot 30g is the size of a small matchbox 90g or about two tablespoons

Tips for cutting down portions sizes 15. Many people are surprised when they realise what a typical portion size should look like.If you’re used to piling your plate high with pasta or filling your bowl to the brim with cereal, itcan come as quite a shock. But once you cut down, you’ll soon get used to eating less.

16. Here are some general pointers if you think you need to cut down portion sizes:

• Use smaller plates or bowls for your meals. A small plate full of food is much lessdisheartening than a large plate that’s half empty.

• You don’t need to cut down on your fruit and veg if you’re trying to lose weight. So if yourplate is looking a bit sparse, fill it up with vegetables. And if you’re craving a mid-morningsnack, go for a piece of fruit.

• Think about everything you eat during the day. It’s easy to forget the biscuit you had withyour tea or extra slice of cheese in your sandwich.

• Counting calories and weighing food is no fun and hard to keep up. Instead, compare whatyou usually eat against this guide for a week or so and you can start to identify areas whereyou’re eating more than you should.

Further Advice17. Garrets Superintendents are available to give the Cook additional training or advice onportion control and reduction of wastage.

FREEZING GUIDELINES FOR MEAT

Freezing and defrosting It’s safe to freeze meat and fish as long as you:• Freeze it before the use by date• Defrost meat and fish thoroughly before cooking – lots of liquid will come out as meat thaws,

so stand it in a bowl to stop bacteria in the juice spreading to other things• Defrost meat and fish in a microwave if you intend to cook it straightaway, or put it in the

fridge on a marked low level shelf to thaw so it doesn’t get too warm• Cook food until it’s piping hot all the way through 72 degrees Celsius for 2 minutes

Make sure the meat is properly wrapped in the freezer or it might become freezer burnt, which will make it tough and inedible.

Date and label meat in the freezer and eat it within 24 hours of defrosting. Don’t keep food in a freezer indefinitely. Always have a good idea of what’s in your fridge and freezer.

Re-freezing27. Never re-freeze raw meat (including poultry) or fish that has been defrosted. It is possible tore-freeze cooked meat once, as long as it has been cooled before going into the freezer. But if indoubt, don’t re-freeze.

28. Frozen raw foods can be defrosted once and stored in the fridge for up to two days beforethey need to be cooked or thrown away. To reduce wastage, divide the meal into portions beforefreezing and then just defrost what you need.

29. Cooked food that has been frozen and removed from the freezer must be reheated and eatenimmediately once fully defrosted. When defrosted, food should be reheated only once, becausethe more times you cool and reheat food, the higher the risk of food poisoning. Bacteria can growand multiply when food is cooled too slowly, and might survive if food isn’t reheated properly.

30. When reheating food, make sure it is heated until it reaches a temperature of 70°C for twominutes, so that it is steaming hot throughout.

Advice31. If you are unsure as to the correct storage times, defrosting or cooking of your meat/fishproducts then please contact one of Garrets Catering Superintendents.

1 Fresh beef and bison steaks 6-9 months

2 Fresh beef and bison roast 9-12 months

3 Fresh pork chops 4-6 months

4 Fresh lamb chops 6-8 months

5 Fresh veal 4-6 months

6 Fresh ground meat (e.g. beef, bison, veal, lamb) 3-4 months

7 Cooked meat 2-3 months

8 Canned meat 3-4 months

9 Ham, whole 1-2 months

10 Ham canned 3-4 months

11 Ham canned 3-4 months

12 Bacon 1 month

13 Corned beef, uncooked 1-2 months

14 Restructured (flaked) meat products 9-12 months

15 Sausage, fresh 1-2 months

16 Smoked breakfast sausage links, patties 2 months

17 Sausage, smoked (e.g. Mettwurst) 1-2 months

18 Sausage, semi-dry (e.g. Summer sausage) 6 months

19 Sausage, dry smoked (e.g. Pepperoni, jerky, dry Salami) 6 months

20 Frankfurters, bologna 1-2 months

21 Luncheon meat 1 month

22 Meat gravies 2-3 months

23 TV beef and pork dinners 18 months

24 Meat based casseroles 4 months

25 Variety meats (giblets, tongue, liver, heart, etc.) 3-4 months

26 Vinegar pickled meats (e.g. pickled pigs feet) 2 weeks

“

“

REFRIGERATED & FREEZER STORAGE GUIDE

Do not destroy pathogenic or spoilage micro-organisms. The lower temperature does, however, slow the growth of micro-organisms already in the food. Perishable food will deteriorate, even at refrigerator temperatures, due to spoilage microorganisms, enzymes and oxidation. Time and temperature are important factors in food quality. Here are more tips:

Maintain your refrigerator between 34°F (2°C) and 40°F (5°C). Additional refrigerator thermometers are cheap to purchase and this can help monitor thetemperature inside the appliance.

Use food quickly, and don’t expect food to remain high-quality for the maximum length of time. Opened and partially used items usually deteriorate more quickly than unopened packages.

Foil, plastic wraps or bags or airtight containers are the best choices for storing most foods in the refrigerator. Open dishes may result in refrigerator odors, dried-out foods, loss of nutrients and mold growth.

Don’t stack foods tightly or cover refrigerator shelves with foil or any material that prevents air circulation from quickly and evenly cooling the food.

Some foods, including milk, meats and leftovers, should be kept colder than others.

The coldest part of the refrigerator is usually the area nearest the freezer compartment, but a refrigerator thermometer will provide an accurate check for each appliance.

Freezer temperatures Keep your freezer at zero degrees 0°F (-18°C) or below to maintain the quality of frozen foods.

Most foods will maintain good quality longer if the freezer temperature is -10 to -20°F (-23°C to -28°C).

At temperatures between 0 and 32°F (-18°c to 0°C), food deteriorates more rapidly. Fluctuating temperatures, such as those in self-defrosting freezers, also may damage food quality.

Do not plan to store frozen foods for the maximum suggested time if your freezing unit cannot maintain zero degree temperatures. Even foods stored correctly will lose colour, texture, flavor and nutritional quality but will not cause food-borne illness.

Freezer temperatures, however, do not destroy pathogenic or spoilage microorganisms, which will begin growing under warmer temperature conditions. When frozen foods are thawed at room temperature, the surface of the food warms enough for microorganisms to grow and multiply.

If your freezer does not have a built-in thermometer, check the temperature frequently.

One easy way to estimate the freezer’s temperature is to check the consistency of ice cream stored inside the compartment. If the ice cream is not brick-hard, the temperature of your freezer is too warm.

REFRIGERATOR TEMPERATURES

A warning light or other device may be installed to warn you if the freezer is not operating correctly. A plug protector may be used to keep the electrical plug in the outlet.

Time is an important factor in maintaining high-quality frozen foods. Frozen foods will not last forever. Ensure all frozen food is labelled; maintain a FIFO rotation system ensuring you use the items with the oldest dates first.

Allow proper air circulation in the freezer do not over stack.

GARRETS DEFROSTING/THAWING FROZEN PRODUCTS

Trying to make dinner but not sure what to do with your frozen meat, poultry or fish? Here are a few safe ways to thaw frozen foods.

Defrosting is primarily used for frozen meats, poultry and seafood as most vegetables can be cooked without thawing. It is important to follow these guidelines to thaw safely because bacteria can multiply rapidly when left unrefrigerated for more than two hours in the so called temperature “danger zone,” between 40°F - 140 °F.

How to Defrost: Here are a few safe methods to defrost frozen foods:

1. In the Refrigerator: Plan ahead because it takes about one day (24 hours) to defrost most foods.Place frozen food on a plate or in any container to catch the juices that may leak.

Place in bottom of refrigerator or temperature controlled chamber. This is the safest way to thaw meat and poultry.

2. In Cold Water: Put the frozen item in a watertight plastic bag.Submerge in cold water - cold water slows bacteria that might be growing in the defrosted portionsof the food. Make sure to change water every 30 minutes.

Cook immediately after defrosting. You must fully cook all foods thawed in cold water before refreezing the cooked product.

This method is a fast; however it should only be used as a last resort, not normal practise - takes a couple of hours depending on weight.

3. In the Microwave: Remove any store wrapping. Place in a microwave-safe container.

Follow microwave instructions from the owner’s manual. Cook immediately after defrosted.

You must fully cook all foods thawed in microwave before refreezing. This method is for immediate defrosting.

Cooking Without Thawing: If you don’t have enough time to defrost food, just remember, it is safe to cook foods from a frozen state – but you’re cooking time will be approximately 50% longer than for fully defrosted foods.

Most frozen vegetables can be cooked without thawing. Cook in ½ cup or less of water, drain and then season with your favourite herbs and spices.

Note: Never Defrost in the Galley or in Hot Water!!!!

DEFROSTING

GALLEY CLEANING GUIDE

Equipment/Area Cleaning Agent Cleaning Routine Frequency Precautions

Ceiling/Deckhead Detergent Wash with hot water and detergent Fortnightly

Deep fat fryer Nil

Clean as you go. Remove old oil when necessary and give through clean

before refilling (To remain empty overnight)

DailyEnsure oil has cooled before

changing.

Doors DetergentWash with hot water and

detergent.As necessary

Crockery/Utensils DetergentClean in dishwasher or sink using hot water and detergent then rinse/dry.

After use

Floor/Deck Detergent

All spillages are to be dealt with immediately. At the end of each day sweep and wash with hot water and

detergent.

End of day

Use wet floor signs or close access to Galley to prevent slips/trips/

falls.

Food Mixer Detergent Clean with hot water and detergent. After useEnsure equipment is disconnected from

power source.

Gravity Feed Slicer Sanitiser Clean with hot water and detergent. After useEnsure equipment is disconnected from

power source.

Kitchen/Galley Utensils DetergentClean in dishwasher or sink using hot

water and detergent.After use

Microwave Oven Detergent

All spillages are to be dealt with immediately. All spillages are to be

dealt with immediately. At the end of each day wash with hot water and

detergent.

Daily

Oven Oven CleanerClean all internal surfaces with

proprietary cleaner.Weekly

Ensure correct PPE is worn, eye protection, coveralls, protective gloves and Particular

respirator.

Pots & Pans DetergentClean in dishwasher or sink using hot

water and detergent.After use

Vegetable Preparation Machine

Detergent Clean with hot water and detergent. After useEnsure equipment is disconnected from

power source.

Refrigerator/Freezer Detergent/Sanitiser

Spillages are to be dealt with immediately. Scrub the shelves and wash the food compartments with hot water and detergent, rinse with clean hot water and apply sanitiser. Defrost according to manufacturer’s

instructions.

Weekly

When sanitisers are used ensure that the necessary contact period is achieved.

Servery Detergent/Sanitiser

Clean as you go during the day. Befo-re preparing ready to eat food and at the end of each day, wash all surfaces

with hot water and apply sanitiser.

Daily


Sinks Detergent/Sanitiser

Clean as you go during the day. At the end of the day scour, wash with hot

water and detergent and rinse. Where sinks are used for food, equipment

and hand washing, they must be clea-ned and disinfected between uses.

Daily


Equipment/Area Cleaning Agent Cleaning Routine Frequency Precautions

Storage/Display Units Detergent/Sanitiser

Spillages are to be dealt with immediately. Wash with hot water and detergent. If used for cooked

and uncooked food, wash with hot water and detergent, rinse and apply

sanitiser.

Weekly (wrapped, tinned bottled goods).

Daily (unwrapped food, wrapped high

risk food)


Walls/Bulkhead – behind work surfaces

Detergent/Sanitiser

Clean as you go during the day. Before preparing ready to eat food

and at the end of each day, wash all surfaces with hot water and deter-

gent, rinse with clean hot water and apply sanitiser.

Daily


Walls/Bulkhead – high and low level

Detergent Wash with hot water and detergent. Weekly

Waste Compactor Detergent Wash with hot water and detergent. Weekly

Waste Containers Detergent Wash with hot water and detergent. Daily

Waste Disposal Unit Detergent Wash with hot water and detergent. WeeklyEnsure equipment is disconnected from

power source.

Windows Detergent Wash with hot water and detergent. As necessary

Wiping Cloths Sterilising Solution

Preferably use disposable cloths. If not, change cloths frequently.

Boil or soak in sterilising solution at the end of each day.

Daily

Work Surfaces Detergent/Sanitiser

Clean as you go during the day. Before preparing ready to eat food

and at the end of each day, wash all surfaces with hot water and deter-

gent, rinse with clean hot water and apply sanitiser.

Daily


COSHH Risk Assessments must be conducted prior to use of substances that are classified as toxic, harmful, corrosive, irritant or very toxic. Crew must be trained prior to use, in the safe use of cleaning chemicals and effective cleaning procedures.

CH

AP

TE

R 5

.

CLEANING SCHEDULE


Whom responsible

Chemicals Method


Work surfaces

√ 2nd Cook W.R.S

W/F/C √ 2nd Cook W.R.S CL

Stoves √ 2nd Cook Oven Cleaner

Bain Marie √ Chief Cook W.R.S CL CL CL CL CL CL CL

Salamander √ Chief Cook W.R.S PC

Griddles √ 2nd Cook Oven Cleaner

Fat fryers √ 2nd Cook W.R.S

Foil Containers

√ 2nd Cook W.R.S

Wash Basin

√ 2nd Cook W.R.S

Fridge 41 √ Chief Cook W.R.S

VESSEL NAME:

WEEK BEGINNING:




WASTE MANAGEMENT DIARY

GUIDELINES

Pre-Consumer Food Waste should be tracked every day. Every item thrown away by food handlers and galley personnel should be recorded in food waste tracking system.

• Track pre-consumer food waste at the time of discard

• Record waste on the logbook immediately prior to placing it in the trash, compost orgarbage disposer

• Record the type of food and the reason why it is being discarded in the logbook. These arethe two most important pieces of information that will reveal opportunities for change

• Record how much is being wasted

• Weigh the waste accurately using scales and identify portions

• Record its weight in the logbook along with the costs

• Cook and Master/Senior Officer should review the previous days waste highlighting anyissues that could be avoided with in the Cooks menu plan

• The top 10 waste items/recipes should be identified and discusses where appropriate actionshould be taken to reduce those items on the order sheet and within the menu structure

Post-Consumer Food Waste should be tracked periodically, usually once per month.

• Because post-consumer food waste will include many different foods, it will not be possibleto track specific foods or loss reasons. Instead, track the total weight of the trash (or anotherstandardized metric such as number of trash cans or number of trash bags)

• Keep a record of total weight or count of post-consumer food waste in an Excel sheet

• When measuring post-consumer waste, always do soon your busy day and track subsequentmeasurements on the same day of the week. For example, always do your post-consumer studyon Saturday if that is your busiest day. With this approach, you will have comparable data

• Make sure to look at the food in the garbage and note any trends. There may be items thatcustomers do not like which should be removed from the menu. In other cases, you may findportions need to be adjusted to avoid waste

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SUSPECTED FOOD POISONING OUTBREAK

Definition of food poisoning Food poisoning was defined by the international Advisory Commitee on the microbiological Safety of Food in 1992 as:

”Any disease of en infectious or toxic nature caused by or thought to be caused by the consumption of food or water”

Although the term ”food poisoning” is used in World Health Organization (WHO) public health legislation, the preferred term for these conditions is ”Food-borne illness”. This generally refers to a group of gastrointestinal diseases caused by the consumption of contaminated or poisonous foods. The symptoms most commonly asociated with this type of illness are diarrhoea, vomiting, nausea and

abdominal pain.

Definition of outbreakAn ”outbreak” of food borne illness is defined as:

”Either two or more linked cases of the same disease, or when the observed number of cases unaccountably exceeds the expected number.”

Legislation requires cases of Notifiable Diseases to be formally notified to the appropriate nearest mainland based civil authorities of flag state authorities. Local Authoritiy Environmental/Public Health Officers/Port State Control retain a statutory right to board vessels for the purposes of disease investigation.

Management and control of suspected outbreaks of food borne illnessThe objectives in investigating and controlling an outbreak of food borne illness are:

• To reduce to the minimum the number of primary cases of the illness. This involves the promptrecognition of the outbreak, and identification and control of the source or the infection orcontamination.

• To reduce to the minimum the number of secondary cases of infaction, by the early identificationof primary cases and taking the appropriate action to prevent any spread.

• To prevent further episodes of the illness by identifying continuing hazards and eliminating themor the risk they pose.

Investigation and control of an outbreak is only likely to be effective if there is full cooperation between all parties involved, both ship crew and local authority, and between Galley and medical personnel.In the event of an outbreak or suspected outbreak of food borne illness, the vessel Chief Cook or Chief Steward is to carry out the following procedure: • Immediatly report the occurence to the vessel Master• After consultation with the local authorities or company HSE representative, consider (inrare

cases) closing the Galley to permit a full investigation and to prevent further outbreaks• Exclude infected food handler from food handling duties until a MO is content that they satisfy the

requirements of returning to duties• Preserve any food residues that may be useful to isolate a source of infection. Such items are

to be bagged, labelled and refrigerated. Unless instructed otherwise, there is no requirement toroutinely maintain samples of food being cooked in the Galley.

Prepare the following information for the investigation team:1. A list of all food handlers who have worked in the Galley during the previous 7 days. The list

is to include contact details for each individual2. Routine cleaning rosters and shift details that can identify which staff were employed on

specific tasks3. All menues and recipes used in the Galley during the previous 7 days, including any special

arrangements4. All receipts for food suppliesm which identify their source (Garrets can assist here)5. Galley records, such as temperature monitoring records (to includedelivery temperature

records), staff training records, cleaning schedules and pest eradication registers6. Details of essential or emergency works recently undertaken in the Galley

Consider revising menues (Garrets can Instruct on this) to avoid the preparation of high-risk foods until the Investigation Team had given clearance.The MO (or duty medical staff) will take the following action:1. Notify the appropriate Service Environmental Health (EH) personnel by the fastest possible

means as soon as is practicable2. Be prepared to advise vessel suspected vessel Captain and Chief Cook on measures to be

taken to control the outbreak3. Ensure that all syuspected and confirmed cases complete a disease outbreak questionaire

as soon as possible4. Maintain a location list of cases both confirmed and suspected (this may be their cabin)5. Ensure stool samples are taken from cases/suspected cases. All samples are to be sent for

virology, parasitology and bacteriological examination, following consultation with the localcontrolling officer

Medical supervision of food handlersFood which is contaminated by harmful micro-organisms, in particular bacteria and viruses, can cause illness. Prevention of food-borne disease is bases primarily on a combination of food hygiene training, good catering practice this training can be facilitated by Garrets either during inspections or pre-arranged by the client. Medical supervision of Galley staff is necessary in certain circumstances. Food handlers who are suffering from certain infections, or who are carrying certain micro-organisms (in or on their bodies) without showing symptoms of an infection, may contaminate food. nsider revising menues (Garrets can Instruct on this) to avoid the preparation of high-risk foods until the Investigation Team had given clearance

Statutory ConsiderationsIt is legal duty for a food-handler who is suffering from, or is known carrier of a disease that is potentially transmitted by food to report this fact to their employer/Master as soon as practicable. Personnel are not required to report directly to their place of work if/when they become symptomatic however, they must ensure that their superiors are informed.

International Food Safety Regulations require employers to instruct all food handlers suffer from any gastrointestinal illness, skinn infection or suspect they may be carrier of a disease transmitted through food, they are required to notify their superior at the beginning of the shift before they start handling food.

A superior notified in this way would be expected to take appropiate action to ensure food does not become contaminated. ”Appropiate action” would in most cases necessitate seeking medical advice, and the food handler would be excluded from food handling duties and continue to be medically supervised until deemed fit to return to food handling duties.

It is good practice (although not a stutory requirement) for food handlers to be asked to complete a medical questionaire on appointment by the shipping company. Pre-employment medical examination is required for some specific clients but not all as this is not a requirement of employment as a Ships Cook.

DATE RANK & NAME SIGNATURE

GALLEY FILTER & VENTILATION CLEANING RECORD

Disclaimer

This document does not purport to be and should not

be considered a legal interpretation of the legislation

referred to herein. Although every effort has been

made to ensure accuracy of the material contained

in this publication, complete accuracy cannot be

guaranteed. Garrets International Limited accepts

no responsibility whatsoever for loss or damage

occasioned, or claimed to have been occasioned,

in part or in full as a consequence of any person

acting or refraining from acting, as a result of a

matter contained in this publication. All or part of

this publication may be reproduced without further

permission, provided the source is acknowledged.

GARRETS GUIDE TO MINIMISING FOOD WASTE / 31

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