Catering 1 galley inspection

Catering On Board Ship series

1.1.The TheGalley GalleyInspection Inspection

Warning: All rights reserved. Any unauthorised copying, hiring, lending, exhibition, diffusion, sale, public performance or other exploitation of this video and accompanying workbook training package is strictly prohibited and may result in prosecution. © Videotel MMXIII This video and accompanying workbook training package is intended to reflect the best available techniques and practices at the time of production. It is intended purely as comment. No responsibility is accepted by Videotel, or by any firm, corporation or organisation who or which has been in any way concerned with the production or authorised translation, supply or sale of this video and accompanying workbook training package for accuracy of any information given hereon or for any omission herefrom.

CATERING ON BOARD SHIP SERIES 1. The Galley Inspection A VIDEOTEL PRODUCTION

In association with Garretts International Ltd

The Producers would like to acknowledge the assistance of the Master, officers and crew of MV CMA CGM Coral B W Fleet Management CMA CGM HO / CMASHIPS International Maritime Organization (IMO) Lloyds Register National Marine Facilities Sea Systems Outside Catering Hire Paris MoU Rentokil UK Vroon Shipmanagement Wallem Shipmanagement Print Author: Sheila Brownlee Script Writers: Sheila Brownlee, Adrian Hedley Video Directors: Adrian Hedley, John Lyte SerieS Producer: Ron Branscombe

3

Catering on Board Ship – 1. The Galley Inspection

Contents About the CATERING ON BOARD SHIP SERIES

5

1. AN INTRODUCTION TO GALLEY INSPECTIONS

7

2. INSPECTION CHECKLISTS

10

3. SAMPLE LOGS

18

4. POINTS TO REMEMBER

23

5. TEMPERATURE CONVERSION TABLES

24

6. APPENDIX

25

7. REFERENCE

27

8. ASSESSMENT QUESTIONS

28

9. ASSESSMENT ANSWERS

31

4

About the CATERING ON BOARD SHIP SERIES Overall aims for the series A ship needs a well fed crew. Seafarers who eat healthily are more contented, more productive and less likely to make mistakes. A diet based on freshness, safety, balance and moderation is a vital part of seafarers’ welfare on board.

The CATERING ON BOARD SHIP SERIES is a joint production by Garrets International Ltd and Videotel and its aims are to: • • • •

emphasise the importance of diet to health motivate cooks to plan and produce healthier and more varied meals raise standards of catering department efficiency minimise the incidence of food related illness on board through improved hygiene

This production has been made for the benefit of as wide an audience as possible, and it may therefore cross various religious boundaries.

Audience The series is mainly aimed at the catering departments on cargo ships, though some programmes will also benefit Masters, senior officers and crew.

About the series The package consists of 10 programmes with workbooks. It can be used either by individuals or, if time allows on your ship, in group training sessions.

The programmes are: 1 – The Galley Inspection 2 – Menu Planning and Cost Control 3 – Management and Record Keeping 4 – Healthy Eating Guidelines 5 – Product Knowledge 6 – Kitchen Equipment 7 – Basic Soups, Stocks and Sauces 8 – Wet Heat Cooking Methods 9 – Dry Heat Cooking Methods 10 – Bread, Pastry and Basic Puddings About the Catering on Board Ship Series

5

Catering on Board Ship – 1. The Galley Inspection The good practice featured in these programmes The procedures shown in the CATERING ON BOARD SHIP SERIES are considered by the industry as good practice, and should be followed as closely as possible.

Programme 1 – Learning objectives This programme is designed to be viewed by the catering department and Master/ senior officers and its learning objectives are for the audience to: • understand that good hygiene in the galley is enforced by law • know what to look for during a galley inspection

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About the Catering on Board Ship Series

1. AN INTRODUCTION TO GALLEY INSPECTIONS

1.1 Inspections are a legal requirement Regular inspections of the ship’s food areas by, or under the authority of, the Master are mandatory under the Maritime Labour Convention, MLC 2006, as amended, as well as other national and international laws (see Appendix).

Records of these inspections, which are normally conducted weekly, must be kept on board to show company officials, flag State inspectors and Port State Control Officers. These records need to be comprehensive, not only recording when inspections were carried out but also the results of the inspections and actions taken where problems have been identified.

1.2 The focus of inspections Inspectors, whether the Master/senior officer, company officials or external officials, will examine the: • • • •

galley mess room freezer room storeroom(s)

An Introduction to Galley Inspections

7

Catering on Board Ship – 1. The Galley Inspection They will want to see evidence that the company is applying a food safety management system which should cover: • • • • • • • • • • • •

food handlers’ clothing proper functioning of galley equipment delivery and receipt of victuals storage (dry, frozen and chilled) including stock rotation thawing food preparation cooking reheating display (frozen, chilled, hot, ambient) use of leftovers waste management record keeping

Inspections are often conducted on Hazard Analysis Critical Control Point (HACCP) system principles and will normally take about half an hour.

Afterwards, the Master will want to audit the food temperature logs and the cleaning log.

The Master or senior officer will also discuss with the cook any notes made during the inspection, and it is the cook’s responsibility to make sure that all actions resulting from the inspection are completed by the agreed follow-up date.

1.3 The Hazard Analysis Critical Control Point (HACCP) system The HACCP is an internationally recognised food safety management system, based on scientific principles. The focus is on assessing hazards and preventing illness, rather than on the testing of foods.

An important element of the system is record keeping and it is this documentation that will be assessed by port or flag State inspectors. The records should verify that the procedures have been implemented and that practices are safe. Complex written risk assessments are not required.

Although the system can be applied throughout the food chain from production to consumption, ships are clearly not able to control the early stages, for example, whether salmonella is present in poultry. The aim is to build in controls at the later stages. In this case, any salmonella will be destroyed if the poultry is cooked until it has reached 75ºC, or by keeping the cooked meat at below 5ºC in the refrigerator.

8

An Introduction to Galley Inspections

The main foods that should be controlled under HACCP are: • • • • • • •

dairy products eggs/egg products seafood (fish and shellfish) meat poultry salads fruit

The HACCP system should be audited regularly to ensure it is working effectively. It must be reviewed if there are important changes, for example, to the menu, or if there has been a complaint about the food or a case of food poisoning.

1.4 What records do you need to keep?

The law does not specify what logbooks ships must make available for inspection.

However, it is in the ship’s interests to keep records proving that their food safety system is working efficiently, in order to avoid a civil or criminal prosecution.

Depending on your company’s Safety Management System, these records could be some or all of the following: • • • • • • •

thermometer probe calibration log refrigeration temperature log food cooling log cooking and reheating temperature log cold food holding temperature log hot food holding temperature log galley cleaning log

Example logs can be found in section 3 of this workbook.

Food safety documentation should be kept on board and available for inspection for at least 12 months, or the period required by the company’s Safety Management System.

In the next section is a series of inspection checklists that will be of use to both the cook and Master (or assigned senior officer) in preparation for, and during, the Master’s weekly rounds.

An Introduction to Galley Inspections

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Catering on Board Ship – 1. The Galley Inspection

2. INSPECTION CHECKLISTS 2.1 Delivery of supplies Item

Check

Quality of supplies delivered

Good

Needs attention

Action and follow-up date

Fresh and good quality?

Any signs of infestation?

Packaging of supplies Temperature of supplies Use-by and Best-before dates*

Is packaging adequate?

Signs of damage?

Are chilled foods at or below 5ºC? Are frozen foods at or below -18ºC? Are dates adequate? Expired goods or ones with too short a shelf life should be rejected

*Use-by and best-before dates Use-by dates indicate the dates by which the food must be consumed. If it has not been eaten by then, it must be thrown away. These dates should be checked daily.

Best-before dates are less rigid, as the food can safely be eaten after the date, though its quality and flavour may not be so good. Best-before dates can be checked weekly.

2.2 Cooks’ clothing Cooks’ clothing should not be made of synthetic fibres, as these could melt on the skin if they catch fire.

Item Safety shoes?

Chef’s jacket?

Apron?

Trousers?

Hat and/or hairnet?

10

Inspection Checklists

Y/N

Action and follow-up date

2.3 The galley Item

Check

Flooring and tiles

Clean and free from cracks?

Work surfaces

Any build-up of dirt?

Cupboards

Clean and free from insect infestation?

Shelves

Clean and tidy and free from insect infestation?

Drawers

Clean and well organised?

Good

Needs attention

Action and follow-up date

Protective rails in good working order?

Ranges Filter clean and free from grease?

Drainage area

Clean and free from grease?

Can opener and holder

Clean and free from residue?

Oven

Clean, inside and outside?

Fryer

Clean oil?

It should be changed regularly.

Working properly?

Filters and vents Any grease build-up?

In date?

Fire blanket and CO2 fire extinguisher

Serviced recently?

Tag on fire blanket?

First aid kit

Stocked with scissors, gauze and burn salve?

Inspection Checklists

11

Catering on Board Ship – 1. The Galley Inspection

Item

Check

Ventilation

Working properly?

Lighting

Bright enough for the food handlers to see what they are doing?

Cleaning materials

Sanitisers, chlorine, oven cleaner?

Separate sinks for preparation and hand washing?

Hot as well as cold water?

Sinks Soap and nailbrush?

Enough paper towels, if supplied?

Safety and hygiene notices about hand washing?

Notices

Temperature control guidelines?

No access to galley by non-food handlers?

Preparation equipment

Sufficient for the cook to carry out their duties effectively?

Oven functioning correctly?

Used correctly, to avoid cross-contamination?

Chopping boards Stored in racks, separate from each other? and blocks Regularly cleaned (by sanding down) and sterilised?

Raw and cooked foods

12

Any possibility of cross contamination?

Inspection Checklists

Good

Needs attention

Action and follow-up date

Item

Check

Good

Needs attention

Action and follow-up date

Sharp?

Clean?

Knives Undamaged and safe to use?

Stored safely?

Correctly marked by category, as per the ship’s garbage management plan?

Covered with a lid?

Garbage bins

Lined with disposable bags?

Emptied at each break and waste stored in tightly sealed containers, in line with MARPOL Annex V? Do personnel who handle the waste bags wash their hands before they go back to handling food?

Working properly?

Electronic fly killer unit Clean?

Company cleaning schedule

Followed correctly?

Chemical cleaning materials, insecticides and any other chemicals

Appropriate cleaning materials e.g. sanitisers, chlorine, oven cleaner?

Are they stored in a secure locked unit, preferably outside the galley but close by?

Are personnel who handle cleaning materials wearing Personal Protective Equipment (PPE)?

Inspection Checklists

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Catering on Board Ship – 1. The Galley Inspection

2.4 The mess room Item

Check

Room

Tidy?

Floors and surfaces

Clean?

Hot counter

Clean?

Hot food

Kept at 63ºC or more?

Chilled food

Kept at 8ºC or less?

Raw meats

Kept separate from cooked meats?

Plates and cutlery

Clean?

Sauces, etc.

In date?

Guards on the table

In good working order?

Good

Needs attention

Action and follow-up date

Good

Needs attention

Action and follow-up date

2.5 The freezer room Item

Check

Freezers and flooring

Clean?

Piping and fan unit

Any mould?

14

Inspection Checklists

Item

Check

Good

Needs attention

Action and follow-up date

Temperature controls working?

Is temperature -18ºC to -23ºC? Temperatures being logged regularly?

Any build-up of ice inside?

Freezers

Fitted with alarms in case the temperature should rise?

Shelves clean?

Any signs of refreezing?

Any signs of spillage on the shelves?

Defrosted and cleaned regularly?

Covered to prevent contamination and spoilage?

Meat and fish

Organised in their food groups – beef stored with beef, fish stored with fish, etc?

Ventilation

A good air flow?

Clear of obstructions?

Door

Quick release system working correctly?

Door seals working and still attached to the door?

Panic alarm

Working correctly, tested weekly and results of tests recorded?

Inspection Checklists

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Catering on Board Ship – 1. The Galley Inspection

2.6 The storeroom(s) Item Piping

Check Free from mould?

Clean?

Shelves and flooring

Free from any food spillages or debris?

In good condition and stowed correctly, with older items at the front, newer at the back?

Any sign of infestation by insects or rodents?

Food items

Any signs of rotten items that could attract pests or make people ill?

Stored at least 15 cm from the floor and properly protected?

Rotated correctly, under the first in, first out rule?

Dry goods

16

Any signs of over-ordering?

(Vast amounts of stock can lead to wastage and higher catering costs.)

Inspection Checklists

Good

Needs attention

Action and follow-up date

Item

Check

Good

Needs attention

Action and follow-up date

Temperature 5ยบC or below?

Refrigerator

Open or cooked food clearly marked using the three-day rule?* All food products sealed?

(Once a can has been opened, the contents must be transferred to a sealed container to reduce the buildup of bacteria.)

Food from the freezer being defrosted safely in the refrigerator rather than at room temperature?

Is thawing food in covered containers and marked with the date and time when the food will have completed defrosting?

Are there draining trays for blood and other defrosting liquids from meat and poultry?

* The three-day rule Under the three-day rule, any food that has been opened (from its can or packaging) and then refrigerated, or any cooked food that has been subsequently refrigerated, must be eaten within three days. After this time, it may not be safe to eat and must be thrown away.

Inspection Checklists

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Catering on Board Ship – 1. The Galley Inspection

3. SAMPLE LOGS Thermometer calibration log Date

Thermometer being calibrated

Temperature reading in boiling water

Temperature reading in iced water

Corrective action

Checked by

Boiling water: temperature should be 99ºC - 101ºC. Iced water: temperature should be -1ºC - +1ºC. If the temperature is outside this range, the thermometer should be replaced or returned to the manufacturer for recalibration.

Refrigeration temperature log SHIP: DATE:

2nd

SUN 1st

2nd

SAT 1st

2nd

FRI 1st

2nd

THURS 1st

2nd

WED 1st

2nd

TUES 1st

2nd

UNIT

1st

MON

Highlight deviations Chief Cook Name (in capitals): .................................................................................

Chief Cook signature: .................................................................................................

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Sample Logs

Corrective action when temp exceeds tolerance

Defrosting log SHIP: DATE: Food

Commenced Date / Time

Defrosted Date / Time

Core Temp

Comments

Chief Cook Name (in capitals): .................................................................................

Chief Cook signature: .................................................................................................

Sample Logs

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Catering on Board Ship – 1. The Galley Inspection

Cooking temperature log SHIP: DATE: Meal

Food

Temp

Time

Comment

Chief Cook Name (in capitals): .................................................................................

Chief Cook signature: .................................................................................................

Cold food holding temperature log SHIP: DATE: Product temperatures

Comments:

Product: Time: Start Temp: + 1 hour + 2 hour Chief Cook Name (in capitals): .................................................................................

Chief Cook signature: .................................................................................................

20

Sample Logs

Initials:

Hot food holding temperature log SHIP: DATE: Product temperatures

Comments:

Initials:

Product: Time: Start Temp: + 1 hour + 2 hour + 3 hour + 4 hour Chief Cook Name (in capitals): .................................................................................

Chief Cook signature: .................................................................................................

Food chilling log Date

Food

Time In

Temp Temp Time in Initials out out (in ยบC) (in ยบC)

Name (in capitals)

Comments

Sample Logs

21

22

Sample Logs

AFTER USE

WHOM CHEMICALS DAILY WEEKLY RESPONSIBLE

FREQUENCY

Chief Cook signature: .................................................................................................

Chief Cook Name (in capitals): .................................................................................

Refrigerator

Wash basin

Foil containers

Fat fryers

Griddles

Salamander

Bain-marie

Filters over the range

Stoves

Windows/ Floors/Ceilings

Work surfaces

ITEM REQUIRING CLEANING

DATE:

SHIP:

METHOD MON

TUES

WED

THUR

FRI

SIGNATURE CHECK SAT

SUN

Catering on Board Ship – 1. The Galley Inspection

Cleaning log

4. POINTS TO REMEMBER

• Food hygiene is enforceable by law • Supplies should be carefully inspected at the point of delivery • The galley, mess room, freezer room and storeroom(s) should all be clean and the equipment in good working order • Food handlers should be correctly dressed and should wash their hands frequently • The food safety system paper trail should be assessed as part of the Master’s inspection • Actions should be noted as the inspection proceeds, and fixed in time for the follow-up inspection

Points to Remember

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Catering on Board Ship – 1. The Galley Inspection

5. TEMPERATURE CONVERSION TABLES The following tables convert Celsius (°C) to Fahrenheit (°F) and vice versa.

Celsius to Fahrenheit Celsius Fahrenheit -50 °C -58.0 °F -40 °C -40.0 °F -30 °C -22.0 °F -20 °C -4.0 °F -10 °C 14.0 °F -9 °C 15.8 °F -8 °C 17.6 °F -7 °C 19.4 °F -6 °C 21.2 °F -5 °C 23.0 °F -4 °C 24.8 °F -3 °C 26.6 °F -2 °C 28.4 °F -1 °C 30.2 °F 0 °C 32.0 °F 1 °C 33.8 °F 2 °C 35.6 °F 3 °C 37.4 °F 4 °C 39.2 °F 5 °C 41.0 °F 6 °C 42.8 °F 7 °C 44.6 °F 8 °C 46.4 °F 9 °C 48.2 °F 10 °C 50.0 °F 20 °C 68.0 °F 30 °C 86.0 °F 40 °C 104.0 °F 50 °C 122.0 °F 60 °C 140.0 °F 70 °C 158.0 °F 80 °C 176.0 °F 90 °C 194.0 °F 100 °C 212.0 °F 200 °C 392.0 °F 300 °C 572.0 °F 400 °C 752.0 °F 500 °C 932.0 °F

24

Temperature Conversion Tables

Fahrenheit to Celsius Fahrenheit Celsius -50 °F -45.56 °C -40 °F -40.00 °C -30 °F -34.44 °C -20 °F -28.89 °C -10 °F -23.33 °C 0 °F -17.78 °C 10 °F -12.22 °C 20 °F -6.67 °C 30 °F -1.11 °C 40 °F 4.44 °C 50 °F 10.00 °C 60 °F 15.56 °C 70 °F 21.11 °C 80 °F 26.67 °C 90 °F 32.22 °C 100 °F 37.78 °C 110 °F 43.33 °C 120 °F 48.89 °C 130 °F 54.44 °C 140 °F 60.00 °C 150 °F 65.56 °C 160 °F 71.11 °C 170 °F 76.67 °C 180 °F 82.22 °C 190 °F 87.78 °C 200 °F 93.33 °C 300 °F 148.89 °C 400 °F 204.44 °C 500 °F 260.00 °C

6. APPENDIX Extracts from relevant legislation and US Coast Guard Examination Book MLC 2006: Standard A3.2 – Food and Catering 7. ‌ the competent authority shall require that frequent documented inspections be carried out on board ships, by or under the authority of the master, with respect to: (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.

REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 on the hygiene of foodstuffs Article 5 Hazard analysis and critical control points 1. Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.

2. The HACCP principles referred to in paragraph 1 consist of the following: (a) identifying any hazards that must be prevented, eliminated or reduced to acceptable levels; (b) i dentifying the critical control points at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels (c) e stablishing critical limits at critical control points which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards; (d) e stablishing and implementing effective monitoring procedures at critical control points; (e) e stablishing corrective actions when monitoring indicates that a critical control point is not under control; (f)

stablishing procedures, which shall be carried out regularly, to verify that e the measures outlined in subparagraphs (a) to (e) are working effectively; and

(g) e stablishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined in subparagraphs (a) to (f).

Appendix

25

Catering on Board Ship – 1. The Galley Inspection When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it.

MGN 397 Guidelines for the Provision of Food and Fresh Water on Merchant Ships and Fishing Vessels 5. Inspection and enforcement 5.1 The Merchant Shipping (Provisions and Water) Regulations 1989 require the inspection at least once a week of the supplies of food and water by the master or his deputy together with a responsible member of the catering department.

5.2 Ships are inspected by marine surveyors according to the MCA’s inspection regime which provides for food safety and hygiene standards in accordance with the relevant merchant shipping legislation.

5.3 Environmental or Port Health Officers enforce food safety standards and issue ship sanitation certificates as required by the International Health Regulations.

5. A close liaison is maintained between local offices of respective organisations to avoid duplication of effort and to ensure that where inspections carried out by members of one organisation reveal a situation that would clearly also be of concern to the other, appropriate actions under respective powers can be considered.

United States Coast Guard: Foreign Freight Vessel Examination Book FFVE-840 Step 9.5

Action Examine the galley Sanitary conditions Hot and cold running water

Reference ILO-147 COMDTINST 16711.12A

Adequately equipped to prepare food Mess hall is provided for crew Examine refrigerator and stores spaces to ensure free of ILO-147 insects, rodents or other unauthorized stowaway creatures.

COMDTINST 16711.12A

9.6

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Appendix

7. REFERENCE Regulations and guidance Maritime Labour Convention, MLC 2006 (as amended) International Labour Organization Convention 147 concerning Minimum Standards in Merchant Ships COSWP (Code of Safe Working Practices for Merchant Seamen) Chapter 14 Food preparation and handling United States Coast Guard COMMANDANT INSTRUCTION 16711.12A. THE MERCHANT SHIPPING (MINIMUM STANDARDS) CONVENTION, 1976 (ILO 147) AND PORT STATE CONTROL (PSC) Ref: (a) Inspection of Labor Conditions on Board Ship: Guide lines for Procedure EUROPEAN COMMISSION HEALTH & CONSUMER PROTECTION DIRECTORATE - General Guidance document on the implementation of procedures based on the HACCP principles, and on the facilitation of the implementation of the HACCP principles in certain food businesses, November 2005 MGN 397 Guidelines for the Provision of Food and Fresh Water on Merchant Ships and Fishing Vessels Useful websites and organisations Garrets International Ltd www.garrets.com International Labour Organization www.ilo.org UK Maritime and Coastguard Agency www.dft.gov.uk/mca/ United States Coast Guard www.uscg.mil Related Videotel programmes Environmental Officer Training Course (Code 864) Food Safety at Sea Series (Code 991-994) Garbage Management – MARPOL Annex V (Edition 2) (Code 627.2) Minimising Fatigue, Maximising Performance (Code 939) Personal Safety in the Galley (Code 557) Shipshape – A Guide to Good Housekeeping Part 3: Accommodation Area and Galley (Code 976)

Reference

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Catering on Board Ship – 1. The Galley Inspection

8. ASSESSMENT QUESTIONS 1. Regular inspections of the on-board food areas are required by: a) The ISM Code and other national and international laws b) The ISPS Code and other national and international laws c) MLC 2006 and other national and international laws d) SOLAS and other national and international laws 2. For how long should food safety logs be kept on board, available for inspection? a) 1 month b) 3 months c) 6 months d) 1 2 months, or the period required by the company’s Safety Management System 3. The internationally recognised HACCP system stands for Hazard Analysis Critical Control Point.

TRUE or FALSE? 4. How often are the Master’s inspections of the food areas normally carried out? a) Once a week b) Once every two weeks c) Once a month d) At random 5. How long does the Master’s inspection normally take? a) About 10 minutes b) About half an hour c) More than an hour d) More than two hours 6. The regulation that covers the disposal of food waste on ships is MARPOL Annex VI. TRUE or FALSE?

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Assessment Questions

7. In the mess room, raw and cooked meat should be kept separate.

TRUE or FALSE? 8. In the mess room, at what temperature should hot food be kept? a) Above 13ºC b) Above 25ºC c) Above 48ºC d) Above 63ºC 9. In the mess room, at what temperature should chilled food be kept? a) 8ºC or less b) 18ºC or less c) 28ºC or less d) There is no set temperature at which chilled food should be kept 10. Cook’s clothing should be made of synthetic fibres.

TRUE or FALSE? 11. How should food be stored in the freezer? a) By size – small items at the front and big at the back b) There is no recommended system c) By food group – meat with meat, fish with fish, etc. d) Alphabetically – from A at the front to Z at the back 12. What is the correct temperature for the freezer? a) -8ºC to -10ºC b) -18ºC to -23ºC c) -28ºC to -33ºC d) There is no set temperature range 13. How often should the freezer room panic alarm be tested? a) Once a day b) Weekly c) Monthly d) Annually

Assessment Questions

29

Catering on Board Ship – 1. The Galley Inspection 14. Freezers should be fitted with alarms in case the temperature should rise.

TRUE or FALSE? 15. In the store room, how far off the floor should food items be stored? a) On the floor itself is fine b) At least 5 cm off the floor c) At least 10 cm off the floor d) At least 15 cm off the floor 16. What system should be used for storing food in the storeroom? a) Older supplies at the front, newer at the back b) Alphabetically c) By country of origin d) There is no recommended system 17. Once a can has been opened, the remaining contents should be left inside but the top should be covered with foil.

TRUE or FALSE? 18. Open or cooked food should be clearly marked using the three-day rule.

TRUE or FALSE? 19. Food from the freezer should be defrosted at room temperature.

TRUE or FALSE? 20. Whose responsibility is it to make sure that all actions resulting from the inspection are completed by the agreed follow-up date? a) The cook’s b) The cook’s assistant’s c) The Master’s d) The accompanying senior officer’s

30

Assessment Questions

9. ASSESSMENT ANSWERS Question Correct Answer

Found in Section

1

c

1.1

2

d

1.4

3

True

1.3

4

a

1.1

5

b False Correct answer: The regulation that covers the disposal of food waste on ships is MARPOL Annex V. True

1.2

8

d

2.4

9

a False Correct answer: Cooks’ clothing should not be made of synthetic fibres as these could melt on the skin if they catch fire. c

2.4

2.5

12

b

2.5

13

b

2.5

6 7

10 11

2.3 2.4

2.2

14

True

2.5

15

d

2.6

16

a False Correct answer: The contents of an opened can must be transferred to a sealed container, to reduce the build-up of bacteria True False Correct answer: Food from the freezer should be safely defrosted in the refrigerator a

2.6

17 18 19 20

2.6 2.6 2.6 1.2

Assessment Answers

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Catering on Board Ship – 1. The Galley Inspection

NOTES

32

NOTES

33

Catering on Board Ship – 1. The Galley Inspection

NOTES

34

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