Catering On Board Ship series
3. Management AND record keeping
CATERING ON BOARD SHIP SERIES 3. Management and record keeping 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 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.
Vroon Shipmanagement Wallem Shipmanagement Print Author: Sheila Brownlee Script Writers: Sheila Brownlee, Adrian Hedley Video Directors: Adrian Hedley, John Lyte Seried Producer: Ron Branscombe
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Catering on Board Ship – 3. Management and Record Keeping
Contents About the CATERING ON BOARD SHIP SERIES
5
1. INTRODUCTION
7
2. T HE WORK DIARY AND THE WORK LIST
8
3. STOCK RECORDS
11
4. THE CLEANING LOG
14
5. THE MAINTENANCE LOG
15
6. TEMPERATURE LOGS
16
7. POINTS TO REMEMBER
22
8. T EMPERATURE CONVERSION TABLES
23
9. REFERENCE
24
10. ASSESSMENT QUESTIONS
25
11. ASSESSMENT ANSWERS
29
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
4
About the Catering on Board Ship Series
5
Catering on Board Ship – 3. Management and Record Keeping 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.
1. INTRODUCTION
Programme 3 – Learning objectives The intended learning objectives from this part of the CATERING ON BOARD SERIES are for cooks to:
Managing everyone’s day efficiently makes for better quality meals, less stressful work and more control over the catering department’s tasks. Keeping up to date records also proves to the company and Port State Control that procedures are being followed and food safety standards are being maintained. Your company may require some or all of the logs outlined in this programme to be kept.
• be able to manage their tasks more effectively • know how to make the best use of everyone’s time • understand why they should document all routines and operations
The importance of efficient management and record keeping
Key management tools are: • the work diary • the work list (or mise en place) • the logs for àà delivery àà stock àà handover to the next cook àà cleaning schedules àà food handling temperatures
6
About the Catering on Board Ship Series
Introduction
7
Catering on Board Ship – 3. Management and Record Keeping
2. THE WORK DIARY AND THE WORK LIST
13.
Clean all areas down Break 1330 Put slow cooked beef in oven
14.
Start receiving provisions 1400
The cook should produce a time plan for the week, including the hours of rest.
15.
Finish receiving provisions
2.1 Rest hours Under the Maritime Labour Convention, MLC 2006, as amended, all seafarers must have: • 10 hours of rest in 24 hours • 77 hours in a seven day period Hours of rest can be divided into no more than two periods. One of these has to be at least six hours, and there must be no more than 14 hours between each period of rest. Each crew member is responsible for logging their own hours of rest or as per the ship’s safety management requirements.
16.
Cook dinner
17.
Take out provisions for next day (10 min) Serve dinner
18.
Clean all areas within the galley, clean the dry store areas (1 hour)
19.
Cleaning
20.
Hours of rest
21.
Hours of rest
22.
Hours of rest
23.
Hours of rest
24.
Hours of rest
2.3 The work list (mise en place) 2.2 Sample work diary The main purpose of the cook’s work diary is to set out the timetable for the day, including tasks, meal and break times, and rest hours. The following is an example of a diary entry for a typical day.
8
Time
Schedule
0.
Hours of rest
The work list, or mise en place (from the French, meaning ‘putting in place’) is a system of organising all the ingredients and tasks that will be needed to prepare a meal, as can be seen in the following example It is done by reviewing the recipe to note down the required ingredients and equipment, then measuring out the ingredients, washing and chopping them, and putting them in separate bowls. Ovens will need to be pre-heated and any other equipment made ready. The benefit of the mise en place process is that it saves the cook time and effort when it comes to cooking recipes that have to be made quickly, as he or she will not have to stop continually to go and find and/or prepare the items that are needed.
1.
Hours of rest
2.
Hours of rest
3.
Hours of rest
EXAMPLE OF MISE EN PLACE TASKS FOR A THREE COURSE MEAL
4.
Hours of rest
Leek soup • Dice 4 onions • 2 leeks • 10 cloves of garlic • Bouquet garni • Make chicken stock • Dice butter • Make soup • Dice, cook croutons with olive oil and garlic
5.
Hours of rest
6.
Start
7.
Serve breakfast
8.
Prepare lunch
9.
Prepare for dinner
10.
Coffee break at 1000 Start back 1030
11.
Cook lunch
12.
Serve lunch 1200-1300 Clean all cupboards and units within the galley
The Work Diary and the Work List
The Work Diary and the Work List
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Catering on Board Ship – 3. Management and Record Keeping Lasagne • Dice 4 onions • 1 bulb of garlic • Make white sauce • Puree 2 cans of tinned tomato • Gather herbs • Olive oil • Sweat down meat • Make bolognaise mix • Layer lasagne • Bake lasagne at 180ºC for 1 hour 20 minutes
3. STOCK RECORDS
Garlic bread • Make bread • Make garlic butter • Cut bread and fill with butter • Roll in foil • Bake in oven 180ºC for 8 minutes
This records the receipt of victuals on to the ship, including the start and finish time, the product condition, and temperatures for all chilled and frozen foods received.
Salad • • • •
Make coleslaw mix Thin down mayonnaise with a small amount of milk Mix coleslaw and season Make salad platter, lettuce, tomato, cucumber, onion, peppers, radish, carrots grated • Make salad dressing
Potato wedges • Peel and wedge potatoes • Part cook potato in salted water 5 minutes • Spice up wedges and roll in oil • Cook on hot tray Fruit salad • Make stock syrup, sugar, water, orange, cinnamon, cloves • Dice fruit, apple, melon, watermelon, grapes, plums, oranges • Add to syrup when it is cold • Whip cream
3.1 Introduction Food handling practices and procedures are designed to support the safe production of food. The information recorded about the food handling system must be accurate and clearly legible as it will not only be reviewed at inspections and external audits, it may also be presented as evidence in a legal defence. The record system follows the flow of foods from delivery to ship through storage, preparation and service on board.
3.2 Delivery monitoring
DELIVERY MONITORING DATE: LOCATION: UNDERTAKEN BY: Start Time
Supplier
Products
Vehicle Reg.
Temp Log Provided
Food Temps
Food Temps
Comments Codes
Finish Time
Vehicle Condition
1 2 3 4 5 6 COMMENTS No.
Observation
Action Taken
Required vehicle air temperature <4ºC, -15ºC (frozen) or colder. If >4ºC (fresh) check between pack temperature. If between pack temperature is >4ºC check the food temperature. If food temperature is >7ºC reject. Chief Cook Name (in capitals):................................................................................................................ Chief Cook Signature: .............................................................................................................................
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The Work Diary and the Work List
Stock Records
11
Catering on Board Ship – 3. Management and Record Keeping
3.3 Cook’s handover log In the current climate, crews change rapidly, with cooks spending as little as 30 minutes with each other. This does not give the on-signer enough time to understand fully what is expected of him or her. So that the transition period is as smooth as possible, it is recommended that the off-signer completes this handover log which captures vital information, including: 1. crew numbers 2. nationalities on board 3. religious requirements 4. dietary requirements 5. menu plans currently being used 6. end of contract stock count 7. recent storing/pending storing 8. any problems with suppliers 9. recent galley inspections and outcome 10. trading route/pattern 11. any equipment problems The log should be completed the week before the cook leaves his or her position, and a copy given to the Master. The handover log is part of the familiarisation process for the on-signing cook, in which both cooks spend an hour or so going through stock levels, menus and the crew’s dietary requirements, as required by the MLC.
HANDOVER LOG Name of vessel Date report was written Name of departing Chief Cook Duration of contract (include start and end date) Reason for departure Next vessel if known Crew numbers Nationalities on board Religious/cultural requirements Dietary requirements Samples of menus currently being used End of contract stock figures Feeding rate allowance per person per day Recent storing/pending storing Problems with suppliers Recent galley inspections and outcome Trading pattern Equipment problems Additional comments
Off-signer
I hereby confirm that the information I have provided is accurate and that all stock is as stated in the end of contract victualing. Signature of Chief Cook: .................................................................................................................... Signature of Master: ............................................................................................................................
On-signer
Name of on-signer .................................................................................................................................. Starting date............................................................................................................................................. End of contract date................................................................................................................................ I, ________________________, confirm that a spot check of the provisions has been carried out and that there are no noticeable discrepancies to report. Signature:................................................................................................................................................
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Stock Records
Stock Records
13
Catering on Board Ship – 3. Management and Record Keeping
5. THE MAINTENANCE LOG
Cleaning routines should be recorded. The log should indicate whether items are to be cleaned after each use, daily or weekly, as well as the method and chemicals to be used.
Any defective equipment should be tagged out, isolated and recorded in the maintenance log. It should be reported to the Master either immediately, if it is essential equipment such as the freezer, or, for less essential equipment, during the weekly meeting.
FRI
The maintenance log should include the fire smothering system over the range, fire extinguishers and the fire blanket.
WED
THUR
It should also list the service schedule for how often the fire fighting equipment should be examined and serviced. MAINTENANCE LOG
TUES
SIGNATURE CHECK
SAT
SUN
4. THE CLEANING LOG
Time
Department
Equipment
Issue
Action taken
Comments
Issue raised by:
Chief Cook signature: .................................................................................................
Refrigerator
Wash basin
Foil containers
Fat fryers
Griddles
Salamander
Bain-marie
Filters over the range
Stoves
Windows/ Floors/Ceilings
Work surfaces
Chief Cook Name (in capitals): .................................................................................
WEEKLY DAILY
ITEM REQUIRING CLEANING
DATE:
SHIP:
AFTER USE
FREQUENCY
WHOM RESPONSIBLE
CHEMICALS
METHOD
MON
Date
Note: Electrical equipment such as slicers should be switched off and unplugged before cleaning. 14
The Cleaning Log
The Maintenance Log
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Catering on Board Ship – 3. Management and Record Keeping
6. TEMPERATURE LOGS
6.2 Defrosting
Temperature logs prove that responsible food safety procedures are in operation on the ship.
In order to demonstrate that foods are defrosted before cooking, this document details start and finish times together with the defrosted core temperature It should be used for all high risk frozen foods, not only meat and fish.
Note: The calibration of the food thermometer probe should be logged: it should take place once a month on board and once a year by the manufacturer.
Defrosting log SHIP:
6.1 Refrigeration monitoring
DATE:
The primary method of food preservation is temperature control. This document records the air temperature of each refrigerator twice daily.
Food
Commenced Date / Time
Defrosted Date / Time
Core Temp
Comments
The temperature of the air inside refrigerators must be recorded and notes made about what to do if it should rise higher than 5ºC. For example, if the food temperature is >7ºC for > 2 hours, the food should be thrown away.
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
Corrective action when temp exceeds tolerance
Highlight deviations Chief Cook Name (in capitals): ................................................................................. Chief Cook signature: .................................................................................................
Refrigerator thermometer testing Check the internal thermometer’s accuracy weekly by placing a calibrated food thermometer inside the refrigerator.
16
Temperature Logs
Chief Cook Name (in capitals): ................................................................................. Chief Cook signature: .................................................................................................
If food temperature is >7ºC for more than two hours, dispose of food. No foods are to be served until defrosting is complete.
Temperature Logs
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Catering on Board Ship – 3. Management and Record Keeping
6.3 Cooking temperature log
6.4 Service temperatures
This document demonstrates that all hot foods have achieved at least the minimum required core temperature.
The document details hourly temperature checks on the service lines to demonstrate that food is held at the required temperatures.
Cooking temperature log
Cold food display The cold food display log should record product temperatures when the product is first brought to the display, then again once an hour.
SHIP: DATE: Meal
Food
Temp
Time
Comment
SHIP: DATE: Product temperatures
Comments:
Initials:
Product: Time: Start Temp: + 1 hour + 2 hour Chief Cook Name (in capitals): ................................................................................. Chief Cook signature: .................................................................................................
Required cold food temperature: 5ºC Food at 8°C or above is to be discarded immediately. Maximum food display is 2 hours. Indicate when all food consumed or discarded. Hot food display The hot food display log should include temperatures recorded once an hour. SHIP: DATE: Product temperatures Chief Cook Name (in capitals): ................................................................................. Chief Cook signature: .................................................................................................
Required core temperatures Eggs 63°C Fish 63°C Rare beef 57°C Medium beef or lamb 70°C Well done ground meat, pork, poultry, beef 74°C Rice 74°C Stock 80°C If core temperatures are not achieved, extend the cooking time.
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Temperature Logs
Comments:
Initials:
Product: Time: Start Temp: + 1 hour + 2 hour + 3 hour + 4 hour Chief Cook Name (in capitals): ................................................................................. Chief Cook signature: .................................................................................................
Required hot food temperature: 63ºC. Maximum food display is 4 hours. Food at 50°C or below to be discarded immediately. Indicate when all food consumed or discarded. Temperature Logs
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Catering on Board Ship – 3. Management and Record Keeping
6.5 Food chilling
6.6 Dishwasher/glasswasher temperature monitoring
Hot foods must be rapidly chilled if they are to be stored and/or served cold. This record demonstrates the time and temperature at both start and completion of the process to show that the stated parameters have been achieved.
Dishwasher/ Glasswasher location
Date
Food
Mon Tues Wed Thurs Fri Sat Sun Action taken Final Final Final Final Final Final Final when required Rinse Rinse Rinse Rinse Rinse Rinse Rinse temperature not achieved
AM
Food Chilling Record Sheet Temp Temp Time in Time out Initials In (in out (in ºC) ºC)
Service
NOON Name (in capitals)
PM
Comments
AM NOON PM AM NOON PM Initials: Highlight deviation in red Chief Cook Name (in capitals): ................................................................................. Chief Cook signature: .................................................................................................
Chief Cook Name (in capitals): .................................................................................
Glasswasher/dishwasher required final rinse temperature 74ºC+ at glass/plates (82ºC+ at manifold).
Chief Cook signature: .................................................................................................
Food should be cooled as quickly as possible. The temperature at the centre of the food product should be reduced from 63°C to 21°C in less than two hours; and from 21°C to 5°C or less within 4 hours.
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Temperature Logs
Temperature Logs
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Catering on Board Ship – 3. Management and Record Keeping
7. POINTS TO REMEMBER • The work diary sets out the tasks for the day, including hours of rest.
8. TEMPERATURE CONVERSION TABLES
• The work list breaks down the tasks and ingredients for each course in a meal.
The following tables convert Celsius (°C) to Fahrenheit (°F) and vice versa.
• Keeping accurate stock records helps you stay on top of supplies. • A full handover log is needed for the next cook on board. • Scheduling cleaning activities means that nothing gets left out. • Filling out refrigeration, defrosting, cooking and service temperature logs is an essential element of food safety procedure. • Record keeping is not only about internal efficiency but also forms legal evidence of correct procedures.
22
Points to Remember
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
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
Temperature Conversion Table
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Catering on Board Ship – 3. Management and Record Keeping
9. REFERENCE
10. ASSESSMENT QUESTIONS
Regulations and guidance Maritime Labour Convention, MLC 2006 (as amended)
1. The cook’s main management tools are the work diary, the work list and logs for delivery, stock, handover to the next cook, cleaning schedule, and food handling temperatures. TRUE or FALSE?
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
2. The work list is: a) A system of organising meal times b) A system of organising rest hours c) A system of organising ingredients and tasks needed to prepare a meal d) A food safety record-keeping system 3. The main purpose of the work diary is to organise food safety documentation. TRUE or FALSE? 4. How many hours of rest must all seafarers have in any 24 hour period, under the Maritime Labour Convention, MLC 2006, as amended? a) There is no set number of rest hours b) 6 hours c) 8 hours d) 10 hours
UK Maritime and Coastguard Agency www.dft.gov.uk/mca/ United States Coast Guard www.uscg.mil Related Videotel programmes Environmental Training Officer Course (Code 864)
5. What is the maximum number of hours between each period of rest, under the Maritime Labour Convention, MLC 2006, as amended? a) There is no set number b) 12 hours
Food Safety at Sea series (Code 991-994)
c) 14 hours
Garbage Management – MARPOL Annex V (Edition 2) (Code 627.2)
d) 16 hours
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)
24
Reference
Assessment Questions
25
Catering on Board Ship – 3. Management and Record Keeping 6. Which one of these items does NOT need to be recorded in the delivery record? a) Start and finish time
12. For how many hours may cold food be displayed? a) 1 hour b) 2 hours
b) Products delivered
c) 4 hours
c) Temperature of dry goods
d) 8 hours
d) Product condition e) Temperatures for the chilled and frozen foods 7. Cleaning logs indicate whether items should be cleaned after use, daily or weekly. TRUE or FALSE? 8. When should notes be made about corrective actions to be taken in the refrigerator log? a) If the temperature rises higher than 1ºC b) If the temperature rises higher than 5ºC c) If the temperature rises higher than 10ºC d) If the temperature rises higher than 15ºC 9. How often should the refrigerator thermometer be checked for accuracy? a) Every day b) Every week c) Every month d) Every year 10. How is the refrigerator thermometer checked for accuracy? a) It is not necessary to check the refrigerator thermometer for accuracy b) By placing a calibrated oven thermometer inside the refrigerator c) By placing a calibrated food thermometer inside the refrigerator
13. For how many hours may hot food be displayed? a) 1 hour b) 2 hours c) 4 hours d) 8 hours 14. At what temperature should cold food be thrown away, during the two hours it is on display? a) When it reaches 5ºC b) When it reaches 8ºC c) When it reaches 18ºC d) When it reaches 28ºC 15. At what temperature should hot food be thrown away, during the four hours it is on display? a) When it falls to 80ºC or below b) When it falls to 70ºC or below c) When it falls to 60ºC or below d) When it falls to 50ºC or below 16. When cooling hot food for storing or serving cold, it should be done slowly, at room temperature. TRUE or FALSE?
d) By removing it and sending it to the manufacturer 11. The purpose of the cooking temperature log is to show that: a) The digital thermometer has been properly calibrated
26
17. What should be the minimum temperature at the glasses or plates in the dishwasher or glasswasher, on its final rinse? a) 44ºC
b) The meal has not been burned
b) 54ºC
c) The temperature of chilled food has not risen too high
c) 64ºC
d) Hot food has reached its minimum required core temperature
d) 74ºC
Assessment Questions
Assessment Questions
27
Catering on Board Ship – 3. Management and Record Keeping 18. Which one of these items does the cook’s handover log NOT need to include? a) Crew numbers b) Nationalities on board c) Religious requirements d) Dietary requirements e) Rest hours f) Menu plans currently being used 19. The cook’s handover log should be completed the day before the cook leaves his or her position. TRUE or FALSE? 20. Any defective machinery should be recorded in the maintenance log and reported to the Master. TRUE or FALSE? 21. Keeping up to date records demonstrates to the company and to Port State Control that food safety standards are being maintained. TRUE or FALSE?
28
Assessment Questions
11. ASSESSMENT ANSWERS Question Correct Answer
Found in Section
1
True
1
2
c
2.3
3
2.2
4
False The purpose of the work diary is to set out the day’s timetable. d
5
c
2.1
6
c
3.2
7
True
4
8
b
6.1
9
b
6.1
10
c
6.1
11
d
6.3
12
b
6.4
13
c
6.4
14
b
6.4
15
d
6.4
16
6.5
17
False Hot foods must be rapidly chilled if they are to be stored and/or served cold. d
18
e
3.3
19
3.3
20
False The cook’s handover log should be completed the week before the cook leaves his or her position. True
21
True
1
2.1
6.6
5
Assessment Answers
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Catering on Board Ship â&#x20AC;&#x201C; 3. Management and Record Keeping
NOTES
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