Hygiene in the Galley Part 1_0

7/25/2019 Hygiene in the Galley Part 1_0

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PART

FOR OFFICE AND SHIP

HYGIENE IN THE GALLEY- preconditions for self-assessment


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1.0. Responsibility and authority 82.0. Checking and supervision 12

3.0. HACCP and self-assessment 14

4.0. Provisioning responsibility and requirements for suppliers 17

5.0. Design physical framework and working environment 18


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Why is food safety in the galley important? Who is respon-sible for self-assessment aboard? How can I ensure that the

provisionings I get are in order? What are the rules for storage?What precautions should the cook take when preparingmeals? How can I get going with self-assessment andwritten documentation?

These are questions that need answering so that everyoneaboard can confidently eat their meals without being nervousabout getting ill from the food supplied or cooked for them.Basically, food safety and self-assessment are about being at theleading edge and complying with current legislation.

Food safety is important because on a ship it is not alwayspossible to consult a doctor in an emergency if a serious

illness arises. Illness can affect the crews health and hospitaladmissions can be expensive.

Focusing on direct quality and hygiene is important, not onlyfor food safety but also for the general health of the crew.So good hygiene must be in place. Better management of thesituation in the galley can also be reflected in better diet planning,less food waste, healthier food and a different throw awayculture. Better financial control in the galley and taking theexternal environment into consideration are two sides of thesame issue; not throwing out so much and smaller quantities of

packaging saves on resources and the environment.

Foreword

Shipscrewhitbyfood

poisoning

Amasterreports:W

henseveral

crewmemberswerehitbystomach

painatthesametime,wehadto

diverttoaporttogetthemtothe

doctor.1/3ofthecrewwasill

forthreedays,andoneseaman

for15days.Themedicalofcer

tooktestsandthesourceofthe

illnesswasidentied.

Itwastrackedbacktofoodin

thegalley.Thepoisoningwas

probablycausedbyv

egetables

whichhadbeencross-contami-

nated,thatmeansthev

egestables

hadbeenincontactwithfresh

meat.Luckilyitwasnotthe

dangerousE.coliwhichatthe

sametimeitwashappening

aboard,hadkilledpeoplein

GermanyandotherEuropean

countries.

(Source:AnonymousDanish

shipowner)


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This guidance aims to give basic guidelines for good practicefor food safety and describes the principles of HACCP that

form the basis for self-assessment. HACCP (Hazard Ana-lysis Critical Control Points) makes it possible to comply withthe requirements of Maritime Labour Convention (MLC)2006 and international food legislation and legislative guide-lines in the area issued by the Danish Maritime Authority.

You can get help for working out procedures for yourself toensure compliance with all the hygiene rules for daily operations

in the galley. Procedures cut the risk of contamination offor example bacteria or foreign bodies, whilst retaining thenutritional properties of ingredients.

Aim


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PART 1 FOR OFFICE AND SHIP

For the shipowner and ships management to accept their

responsibilities, it is a precondition that they are aware

of the most important hygiene rules and internationally

applicable food safety rules.

Preconditions

for self-assessment


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PART 1FOR OFFICE AND SHIP


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Food safety is part of overall safety aboard. A high level offood safety cuts the risk of disease-causing bacteria, undesirable

chemicals and substances in food. This can be achieved withgood hygiene and controls on all food products. The companyand ship can draw up and implement a self-assessment pro-gramme to manage this. But what does the law say and whois responsible for carrying this out?

Websites where you can see the legislationThe maritime regulation database:

www.dma.dk/Legislation/Sider/Ruledatabase.aspx

All Danish legislation:www.retsinformation.dk (in Danish)

MLC 2006:www.ilo.org/global/standards/maritime-labour-convention/WCMS_090250/lang--en/index.htm

Guidance and practical knowledge:uk.seahealth.dk

1.0. Responsibility and authority

WHAT ARE THE RULES?

MLC 2006, Chapter 3, Regulation 3.2. Convention onSeafarers working conditions and Danish legislation drawup some rules for handling food (see the Danish MaritimeAuthority rule database at www.dma.dk for the final phasing).The rules can taken to mean:

Self-assessmentMLC places special emphasis on prevention by inspections,or in other words, self-assessment. Self-assessment must bedone by the responsible person in the galley. The overallresponsibility for self-assessment rests with the ships manage-ment i.e. the master who is required to make regular inspec-tions to see that self-assessment is working correctly.

Quality of food and drinkThe company is responsible for providing good quality foodand drink aboard. The quality of raw materials can varyfrom port to port so it is especially important to control howraw materials are handled aboard. On board, good practice

instilled by the ships self-assessment system ensures that thequality of raw materials does not suffer.

Conditions for preparation and eatingGood personal hygiene and cleaning standards are essentialfor being able to prepare and serve food under good condi-tions. The general framework must always be in order. Baddesign of the galley and incorrect choice of materials can behidden sources of food contamination. The risk of this hap-pening can be minimized by effective cleaning and cleaning

controls.



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Organizational anchoringThe company is responsible for the general framework andfor ensuring that ships management and the responsible per-son in the galley have the necessary skills and tools to do theirwork in the best way possible. Ships management can make

use of self-assessment to maintain good hygiene and provideproper documentation and maintenance. Galley crew canuse a self-assessment programme to comply with the hygieneregulations and report poor conditions. If allocation of respon-sibilities for the areas and roles has been well defined, there isa greater chance that the galleys self-assessment will continueto be an instrument for prevention so that potential sources ofcontamination can be spotted in good time.

Training and skillsWork in the galley is only to be undertaken by people pro-perly qualified to handle food correctly. For example skilledcooks with a certificate of competency and five months intern-ship at a seagoing ship. Alternatively, personnel must have

had at least 48 months apprenticeship as a cook, of whichmin. 24 months (documented) experience of galley work andunder supervision of qualified personnel. Ships where per-sonnel (one or more) cook for others and where there is nota trained cook aboard, need to be upgraded, so the personor persons who handle food get the qualifications. Hygieneand food safety skills for personnel aboard must comply withthe Order on Hygiene Competencies for seafarers handlingfood products aboard a ship, which means a standard cor-responding to the content of this material. The qualifications

can be achieved by a hygiene certificate course or on-the-jobtraining over seven days.



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1.1. Allocation of responsibility and safetycommitteeFood safety and hygiene, or the lack of these, can be puton the agenda of the safety committee by the ships safetyrepresentative. The safety representative can make sure shipsmanagement and the other members of the committee are

aware of a problem relating to crew safety and well-being.This could for example be hygiene problems, such as cleaningand keeping the area around the mess tidy, repairs in the galleyand personal hygiene in the mess (smells and untidinessthat inconvenience others) but the safety committee cannotundertake internal inspections.

Allocation of responsibilities between company and shipshould be as follows:

Shipping managementAs owners, shipping management have the greatest respon-sibilities. They are required to comply with current legislation

and to ensure that general conditions are in order. Galleydesign and regular maintenance are important preconditionsfor the responsible person in the galley being able to maintaingood hygiene, in other words to be able to clean properlyand work safely. In most instances, the shipping deals withpurchasing and timely delivery of food products. Shippingmanagement is also required to ensure that galley personnelare trained and to notify applicable regulations and allocationof responsibility.



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MasterThe master is responsible for managing daily operationsand ensuring that health issues and cleanliness are in orderaboard. The master is required to inspect the cleaning/refrigeration/self-assessment and at regular intervals, inspectthe galley and mess and to order maintenance done. Critical

issues must be reported to shipping management so as toimprove working conditions in the galley. The master shouldalso notify the crew and/or the safety committee when andif there is the need to improve hygiene standards. The masteris required, if there is illness amongst galley personnel, to finda temporary crewing solution. In the event of an accidentin the galley and mishaps with food-related illness in con-sequence, the ships procedures for treating illness will takeeffect The master is responsible for ensuring that proceduresare complied with.

Ships cookThe ships cook is responsible for maintaining a high standardof hygiene and for keeping the galley and mess clean.Daily, the ships cook should comply to the procedures andenter data into the self-assessment programme and remindthe others in the galley, such as the assistant, if there are issues

they need to be especially alert with respect to handling foodproducts. The cook orders and checks-in provisionings in portand will thus know that goods as supplied are not damaged.If the quality is not satisfactory, the cook must report theproblem in a complaint. In the event of sickness or lack ofpersonnel in the galley, it is up to the cook to notify the masterof the situation.Rating/steward and other personnel in the galleyThe assistant and other personnel employed in the galleyare responsible for complying with the self-assessment

programme that has been adopted aboard and for attendingto the duties delegated by the cook. And to report any faults,deficiencies or inconveniences so that the self-assessmentprogramme can be adapted to conditions aboard.

CrewEveryone aboard has a responsibility for maintaining goodhygiene in the mess and all other areas to which there is commonaccess. This means that hands must be washed before mealsand dirty overwear should be left outside the mess. It is impor-tant for everybody to be aware of keeping toilets clean and theirown cabins and not least, that they maintain proper personalhygiene. Everyone aboard should be able to ask the safetycommittee about hygiene, food safety and well-being. Allaboard, regardless of their rank, are required to comply withcurrent legislation.



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As the person with the ultimate responsibility aboard, themaster is required to regularly check that the galley is being

operated according to the points laid down in the self-assess-ment programme. Self-assessment means that cooks checktheir own work in the galley and associated areas. This meansin practice that every day they should ensure (and document)that food is prepared under the most hygienic conditionspossible (see Part 2).

The master has the overall responsibility for regular internalinspections. The intervals between inspections must alwaysbe entered in the ships self-assessment programme. Themaster can alternatively appoint someone else to carry out

internal inspections. In principle, it makes no difference whodoes inspections, provided that they are done and by as few

people as possible. The master can always delegate the dutybut cannot delegate responsibility for final self-assessment.

That is always down to the master aboard.

2.1. Inspections by internal auditorsInternal inspections can also be done by personnel appointedby the shipowner. This may not apply to all shipowners, butsome with many vessels and/or that cater for many passengersmay prefer to train and educate their own auditor, taskedwith carrying out inspections on their ships. The advantageis that specialists can quickly spot what could be done betterbecause they can gather experience from ship to ship. Aninternal auditor may make inspections every six months, with

the role being arranged between ships management and theinternal auditor.

2.0. Checking and supervision

Self-assessment does not mean no-regulation

but checks on your own work processes.



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An internal auditor does not mean that ships managementis not still involved. An internal auditor does not take over

ships managements responsibility for routine inspectionsaboard. Roles and tasking can be allocated, with for exampleship management inspects monthly and the internal auditorapproves for example every six month. This ensures a morebalanced supervision regime aboard.

2.2. SSC certificateMost countries require ships to have a Ship SanitationCertificate (SSC), issued by the national maritime authority.The scheme comes under International Maritime Organization(IMO). It is intended to ensure the ship has no pests, that is

a visual inspection of pests aboard and what can be done toprevent them. Inspections are done by medical officers andships are exempt from inspection for six months when theycan show a hygiene certificate which then has to be renewed.Grant of a SSC certificate means that a visual inspection hasshown no signs of pests aboard, that cleanliness is satisfactoryand that work is being done to actively control pests.

2.3. MLC certificateWhen the flag state has signed up to the Maritime LabourConvention (MLC), all the flag state

s ships must have an

MLC certificate within some years. The certificate is issuedby the flag state or by a body authorized by the flag state todo so (classification companies). Certificates are valid for fiveyears and are inspected at the midway point.

Possessing an MLC certificate means that a ship has basi-cally already demonstrated that hygiene aboard is undercontrol. Ships of individual states also have to comply withthe conventions international requirements and also complywith any national requirements imposed by the flag state for

the area concerned. These must be described in the firstpart of the certificate. If the flag state has not signed up to theconvention and a ship does not possess an MLC certificate,an inspection by Port State Control (PSC) can be expected

since the ship has to comply with the requirements ofthe convention.

2.4. PSC inspectionsIn general, ship inspections done by the PSC are based oninternational legislation and are carried out in the port wherethe vessel is docked. According the International LabourOrganization (ILO) guidance for PSC, it is up to the PSCin national ports to conduct inspections on MLC and there-fore also in the whole area of food and catering.

The Port State inspector is entitled to come aboard and acontrol normally ends when the MLC certificate has beenfound to be in order. If the certificate is not up-to-date or ifgood reasons are found to believe that the ship does not complywith the certificate, an inspection can be carried out on the ship.Usually even before boarding, the Port State inspector will havealready decided what the inspection will cover.

2.5. Food and catering controlInspections undertaken by the national foodstuffs authorities,

also known as food inspections, are based on the nationallegislation of the country concerned and are done in the portwhere the vessel is lying. The foodstuffs authorities in variouscountries can also undertake inspections.


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Hazard Analysis Critical Control Points (HACCP) - a methodfor systematically monitoring and checking Critical Control

Points (CCP). CCP are the points in the chain from loadingstores to serving which require special attention. A criticalcontrol point can be a place or a process where an incorrectaction can lead to a food product becoming a health risk forhumans. Random sampling of critical control points is idealwhen there is a requirement for written documentation forquality assurance of food products aboard.

HACCP and self-assessment are fundamentally the same.Self-assessment is the European interpretation of the American

HACCP. Self-assessment is a system whereas CCP ismore or less measurable processes or places n the productionand/or in the galley: Where there is danger of microorganisms

already present in food to multiply. Where there is danger of adding new

microorganisms to food. Where physical or chemical contamination

of food can occur.

A self-assessment programme may contain different measure-

ments, for example temperatures when loading stores, duringpreparation or during other checks on food products aboard.Self-assessment gives the shipowner, masters and cooks agood overview of the risks and faults aboard that can arisein handling food products and can show who should takeaction after checks have been done. Self-assessment maybe documented or unwritten.

3.0. HACCP and self-assessment

DOCUMENTED SELFASSESSMENTAS PART OF:

Loading stores - when you load your stores aboard(packaging, board, packaging, temperature, expiry date, etc.).

Production, preparation(cleaning, surroundings, production, food temperatures,etc.).

Checking prepared food.

Maintenance of equipment, machinery and interiors. Cleaning and disinfecting(use of detergents, dishwasher water temperature, etc.).

UNWRITTEN SELFASSESSMENT BUTGOOD WORK PROCEDURES AND ROU

TINES FOR GENERAL HYGIENE ABOARD

Personal hygiene. Hygiene in the mess and around the galley.



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Ships and the daily routines aboard are often very different.This is why a self-assessment programme should be adapted

to the individual shipowner and ship in a way that everyone inthe galley can understand, and useful in daily routines.

For example, a self-assessment programme may consist of:(choose what is relevant for you)

Procedures and instructions- Internal guidelines, safety procedures, inspection intervals

and allocation of responsibility.- Description of good work processes and the decisions

on what written self-assessment should cover.

- Description of the selected CCPs and corrective action.- Procedures for revision of the self-assessment programme.

Schedules (examples included on the CD)- Schedule for temperature checks when loading stores

and putting them in stock.- Schedule for quality checks on provisionings.- Schedule for checking the quality of fruit and vegetable

provisionings.

- Schedule for complaints about provisionings.- Schedule for visual control of cleaning, temperature

monitoring and loading stores.- Schedule for action to rectify faults in equipmentin storage facilities.

- Schedule for temperature checks during heatingand chilling.

- Schedule for action to rectify preparation and buffet.- Schedule - cleaning completion checklist.- Schedule for storing detergents and disinfectants.- Schedule for action to rectify faults and deficiencies

(maintenance plan).- Schedule for annual control and revision.

Plans- Cleaning plan (As a add on, you can make a work plan

with daily, weekly and monthly duties for the galley assistant).- Plan for using leftovers (see Part 3, Appendix 4).

Safety tips- Temperature requirements (see Part 3, Appendix 1).- Food related sickness pathways (see Part 3, Appendix 2).- 20 good tips for safer galley (se Part 3, Appendix 3).

GuidancesHygiene in theGalley + film

CCPSee examplesin Part 2

SchedulesSee exampleson CD

PlansSee example ofcleaning on CD

Self-assessmentprogrammeProcedures

ISM

A simple self-assessment programme is easier to manage and comply with than a complicated

programme.



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3.1. Risk assessmentA self-assessment programme can be preceded by a riskassessment. A risk assessment is a systematic review, witha critical look at work processes and issues in the galley.

For inspiration, look up the risk assessment module in theprogramme Health and Safety at Sea.

There are three risk factors that can have an impact onfood safety (see Part 2 and 3 for more details):

MicrobiologicalBacteria, mould and mildew, viruses and parasites. Virusescause vomiting and diarrhoea. Dangerous bacteria give thesame symptoms and can cause even severe life-long effectsand mould can develop toxins in food.

ChemicalDetergents that contaminate food, oxidized metal, chemicals(pthalates) to soften plastics and chemical sprays that come incontact with food can transfer substances that are damagingto health, pesticide residues from surface treatments, chemicalsubstances formed during production, naturally arising toxins,for example in dried fruit there are risks in all of these.

PhysicalShards from chipped china (bowls and glasses), plastic frompackaging, bits of metal or plastic from worn equipment,dirty condensate from the cooker hood, mouldy wood inthe galley all these can be hidden reasons for broken teeth,bad stomachs or unhygienic cookery.

A risk analysis has seven stages:1. Identify the risks

What can go wrong when receiving goods, loadingstores, keep them in stock, prepare food and cleaningin the galley?

2. Identify the CCPsHow can I manage behaviour or take measurementsto reduce the risks so that things do not go wrong?(Part 2 gives examples on CCPs)

3. Define the critical limitsWhat is the limit between not being acceptableand not going wrong?

4. MonitoringHow and how often should I write things down?

5. Corrective actionWhat should I do if something goes wrong?

6. DocumentationHow can I make my monitoring manageable in writingand what did I do when something went wrong?

7. RevisionHow should I match the self-assessment programme todaily routines in the galley?

We recommend that the master and the person in chargeof the galley should read Part 2, which gives more details ofspecific products relating to the seven steps.

A risk assesment ensures that meals do not become

a health risk for the crews well-being, health and fitness

to work.



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From the moment the ship receives deliveries of food andprovisionings aboard, you are responsible for ensuring compliancewith the temperature requirements applying to the products.This is why all foodstuffs should be checked immediately

they are received aboard. See Part 2, Sec. 1.2 for self-assessmentin provisioning.

If you unfortunately get deliveries of food products that youestimate to be spoilt and inedible or poor eating quality, youshould immediately notify the supplier. All frozen goodsdelivered in bulk may when defrosted, turn out to be of adifferent quality than expected. You should not accept poorquality but notify your supplier of the poor consignment.Complain and demand at the very least that products shouldbe replaced or returned without charge. With the agreement

of the supplier, you should return goods in the next port andlet the supplier pay for the costs of carriage. You could alsoplace goods by themselves in the freezer room, with a Notfor use sign on them until the ship is in port again.

You should be able to document the name of the supplier ofyour goods. This means that you should retain delivery notesand receipts. You can also write down the details or savee-mails. Part of self-assessment is that it should be possible totrace goods back to the supplier. If there is a serious outbreakof food poisoning and someone dies, you are responsible forbeing able to show where the goods were bought. In that waythe source of infection can be located and if there are legalproceedings, the person responsible can be identified.

Any self-assessment programme should include the require-ments that you can expect your suppliers to comply with.Suppliers should at the very least comply with the samerequirements for self-assessment as the shipowner or ship.Food producers and suppliers in EU and the US are legallyrequired to comply with standard procedures so that you can

ask suppliers the same questions that you asked yourself indrawing up a self-assessment programme aboard. This meansthat self-assessment can be used as a basis for specifyingrequirements to your suppliers.

In negotiating with suppliers centrally, shipowners that areprovisioning outside the EU and the US can require thatsupplier for example comply to their own self-assessment/self-regulation in production/distribution, sensory parameters

for eating quality, etc. - requirements set up by the shipowner.And in the specification of requirements, you can describethe terms and conditions for incorrect deliveries, exchanging andreturning goods. For meat products, the company can alsoask suppliers whether meat is certified to a GFSI recognisedstandard, e.g. IFS, GFS or a Global Red Meat Standard.Alternatively, discuss specific requirements with your supplier.

4.0. Provisioning responsibility

and requirements for suppliers


Goods on the quayside are the suppliers responsibility.

Once the delivery notes have been signed and goods

hoisted from the quay, they are the ships responsibility.


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5.0. Design physical framework

and working environment

Storage must be designed so that it is easy to keep order andcheck expiry dates, and so that goods are easy to access. It must

be easy to get around corners and there must be enough spaceto set things safely aside in the galley. This means there must beenough room for furniture, equipment and materials to be usedwithout the risk of crew get injured. In the galley, it is especiallyimportant that there is enough workplaces to keep raw materialsseparate.

On reviewing your work processes, you may possibly identifycritical points where the physical working environment and workprocesses overload galley personnel, For example heavy lifting inbad positions, extreme exposure to heat every day, monotonous

repetitive work, etc. You should also think about any risksin heavy seas and bad weather.

5.1. Storage and the galleyNot all ships are the same. Size, age and operational perfor-mance often dictate the physical framework under which youwork. Here are some guidelines which should be followed: All store rooms should be organized so there is room to place

products on shelves with elevated edges. There must bea suitable distance between the floor and the lowest shelfto make it easy to clean, especially when shelves are deep.We recommend a minimum of 15 cm (6 inches) dependingon the depth of the shelves. The deeper the shelves, thelarger the space to allow access underneath with a mop orthe like.

The galley and store rooms should be organized so thatthey are safe to move around in, even in heavy weather.

If heavy weather is on the way, it must be possible toprepare and to stow and lash loose items down.

It is important that the deck is level, clear and non-slip andthat there are no differences in level so there is no risk ofslipping or falling. In the freezer or cold room, galley anddishwasher room, there is a special risk of slippery floors.

Work tables for preparing food must either be joined togetherin their construction or have joints that are sealed to leave nocracks to collect food remnants.

The surfaces of bulkheads and ttings, portholes and doorsmust be painted and maintained.

Minimum one sink. If possible, there should be several sinkswith good drainage and an appropriate floor drain.

If the galley has only one sink (in or outside the galley), its veryimportant to keep food separated and wash hands betweenprocesses. The sink must be cleaned before use and handwashing is necessary before and after work is performed.

Easy access to the toilet with wash basin, soap and paperdispensers.

Ecient ventilation and well proportioned cooker hood. Suitable shelving and space for setting aside with rubber non-

slip underlay. Egg trays must not be saved and used to absorbgrease, put pans on or as non-slip mats.

Waste bins must be easy to clean, easily accessible and witha foot pedal and flipping lid, for example large pedal bins.They should be emptied frequently, especially if it is tropicalhot. Waste bins must be cleaned regularly and replaced ifthey are so worn that they cannot be cleaned properly.

Washing facilities on board for washing dish cloths, tea towelsand work clothing every day.

Could it all be done in in a more simple and smarterway so individual items would not for example have

to be moved so often, so far or so high?



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Workplaces, machinery and equipment must be placedso that they prevent grease from building up, contact withpoisonous material and the formation of condensation and

mould. Interiors must be smooth, washable and non-toxic and the

quality should be good enough to tolerate regular cleaningand disinfecting.

It must be as easy as possible to clean and disinfect. Thegallery, mess, dry stores and other rooms must be designedso that it is easy to keep them clean and tidy, also afterheavy seas.

It should be possible to carry out all duties safely and

without galley personnel being physically subject to extremeloads, awkward working positions and monotonous,repetitive work.

The mixer and meat slicer must be tted with safety guards(see Part 2, p. 34).

Conditions should promote good hygiene practice so as toavoid food contamination between food products and theuse of tools and equipment, water, ventilation and exhausthood, including personal hygiene and pest control.

It must be easy and practical to maintain the correcttemperatures before, during and after cooking and easyto check while cooking.

THERE ARE LEGAL REQUIREMENTS FOR ORGANIZING AREAS

WHERE FOOD IS STORED AND PREPARED:

5.2. MessA high level of personal hygiene is essential for good hygiene

in the galley and mess. Good habits can rub off on others,making the majority remember to wash their hands.

Good hygiene issues in and around the mess that you canjustifiably point to: Always wash your hands with soap after going to the toilet. Hang dirty work clothing outside the mess (clean clothing

in the mess should be obligatory).

Always wash hands before a meal.

Use the antibacterial dispenser in the mess(only works if hands are clean).

Use the servers at the buet and not your own fork. Sneeze and cough into your armpit and away from

the food on the buffet. Wash hands for example after smoking if you need

to smoke between courses or if disturbed, that is to startagain by washing hands, etc.



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Hygiene in the Galley Part 1_0

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