Cateringseries

Healthy Food

BRATIN LE

2013

ONBOARD I ONLINE I ONSHORE

G

Catering On Board Ship Series

1973 CE

A Vital Part of Seafarers’ Welfare

HEALTHY FOOD is a vital part of all seafarers’ welfare on board. When crews eat a balanced and nutritious diet, they are more contented, more productive and less likely to have accidents.

MLC 2006 regulations have set out new catering standards for the food and drinking water on board vessels, ensuring suitable quantity, nutritional value, quality and variety is available that is prepared and served in hygienic conditions.

The Catering on Board Ship Series addresses the new MLC 2006 regulations and aims to help improve the standard of catering on board by emphasising the importance of food safety and the relationship between diet and health and by motivating cooks to plan and produce healthier and more varied meals, while making good use of the provisioning budget.

Each part in this series is accompanied by an electronic workbook which highlights key learning points and contains information on further resources as well as assessment questions. Where appropriate, printable recipes are also provided.

1. The Galley Inspection This programme emphasises the fact that good hygiene in the galley is enforced by law and shows the Master (or the assigned senior officer) what to look for during a galley inspection to detect inadequate hygiene, attire, record keeping and stock rotation. It is their responsibility to inspect the galley, freezers, store rooms and waste areas and to write down actions required and dates for the follow up inspections. Any task in the

galley with risk factors must be risk assessed on Hazard Analysis and Critical Control Point (HACCP) principles. Food areas must be clean and well organised. Personnel must be working hygienically. Effective pest control measures must be in place. Equipment must be safe and functioning correctly.

2. Menu Planning and Cost Control This programme helps the cook to prepare in advance, so that they have what they need on board. It shows how to plan a varied menu that is healthy and nutritious and meets the crew’s cultural, religious, medical and individual needs and preferences, including those working at night. Recommendations are made about which ports to purchase from, when to generate an order and the importance of requesting products by brand, in order to be certain about quality. A menu is costed out, showing how the budget can be efficiently managed by calculating the number of portions required. Tips for how to reduce wastage, for example by ordering the correct amount, storing correctly and using up leftovers, are also included.

3. Management and Record-Keeping In this programme, cooks learn how to manage their tasks effectively and to make the best use of everyone’s time. All routines and operations including hours of rest must be documented, not only to comply with MLC 2006 but also to stay on top of the workload. Documents include the work diary, the work list or ‘mise in place’ (the breaking down and prioritising of tasks for making a meal), stock records, temperature and equipment logs and cleaning schedules. This paper trail is both for the cook, to make their work easier and more efficient and for any external audit to demonstrate that company standards are being implemented on board.

4. Healthy Eating Guidelines This part educates the crew about sensible eating (and drinking) choices. The overall message is one of freshness, balance and moderation in eating a diet made up all the food groups. The risks of not eating healthily are explained, ranging from serious illnesses (such as cardiovascular disease, diabetes and certain cancers) down to fatigue.

different food items and how to maintain and sharpen a knife. The importance of equipment inspection and maintenance and the logging of faulty equipment is emphasised. Useful but not essential equipment is also listed and cook’s clothing is illustrated.

There are separate sections on carbohydrates, fat, sugar, protein, vitamins and minerals, fluids, special diets, food intolerances and allergies .

Advice is given on how to improve the quality of one’s diet by making simple changes such as using less salt, fat and sugar, eating at least five portions of fruit and vegetables a day and drinking more.

7. Basic Stocks, Soups and Sauces This programme explains to cooks how to make basic stocks, soups and sauces including the five so-called ‘mother’ sauces that underpin much international cuisine, plus their derivatives.

Featured recipes are shown in detail to illustrate the cooking methods, utensils and ingredients used; full recipes are provided in the accompanying workbook.

5. Product Knowledge Part Five will increase cooks’ knowledge of food products (such as meat, fish, vegetables, fruit, starch, grains, pulses, national products, herbs and spices). The aim is to encourage cooks to create more varied menus, to increase efficiency and cost-effectiveness through, for example, understanding how cheaper cuts of meat can be used and to provide healthier meals for instance by using herbs and spices to make a dish more interesting rather than relying on the use of salt.

There is advice about how to cook different cuts of meat and fish, how to store and thaw different products, whether in the store room, freezer or refrigerator. There is also information on types of meat/fish/dairy that different cultures may not eat and an explanation of Use By and Best Before dates.

8. Wet Heat Cooking Methods In this part, the cook is taken through each of the wet heat cooking methods for meat, seafood, poultry and vegetarian food: braising, boiling, poaching, steaming and stewing. Recipes are demonstrated that illustrate the basic principles of wet heat cooking methods and these and more recipes are included in full in the accompanying workbook.

6. Kitchen Equipment Under MLC 2006, the ship must be supplied with adequate equipment for the catering department.

This programme shows the standard kitchen equipment items that are needed in the galley, how to use them safely and effectively and how to maintain them. Different types of knife are shown, along with demonstrations of how to cut

9. Dry Heat Cooking Methods Part 9 demonstrates the dry heat cooking methods for meat, seafood, poultry and vegetarian food: baking, roasting, grilling and shallow frying. Recipes are shown that illustrate the basic principles of dry heat cooking methods and these and more recipes are included in the accompanying workbook.

Continued Overleaf

10. Cooking Techniques: Bread, Pastry and Basic Desserts The final part shows how to make bread (yeast and non-yeast, oil-rich, butter-rich, sweet, wholemeal, flavoured), basic pastry and other popular varieties of pastry and, finally, desserts. The types of bread demonstrated address different religious, cultural and dietary requirements. How yeast works to make dough rise is explained. As with parts 7, 8 and 9, a number of recipes are also shown being made, through to the finished dish. More recipes are included in the accompanying workbook.

Format DVD and e-workbooks VOD VOD Online CBT

Target Audience Primary : Catering departments on ships Secondary : Masters, senior officers and crew on ships

Main Topics • Galley inspections • Menu planning and cost control • Management and record-keeping • Healthy eating • Product knowledge • Kitchen equipment • Cooking techniques: • Basic stocks, soups and sauces • Wet heat methods • Dry heat methods • Bread, pastry and basic desserts Regulations addressed Maritime Labour Convention (MLC) 2006 Produced in association with:

Garrets International Ltd.

With the Assistance of: MV CMA CGM Coral BW Fleet Management CMA CGM HO / CMASHIPS International Maritime Organization (IMO) Lloyds Register National Marine Facilities Sea Systems Outside Catering Hire Paris MoU Vroon Shipmanagement Wallem Shipmanagement

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