616-Hygiene / 748
H
ygiene
BOS-PRD-0304.900902
x
All cuts, however small,
shall
be reported immediately and receive first aid attention to prevent
infection;
x
An open cut, burn or abrasion
shall
be covered with a waterproof dressing;
x
Illness, rashes, spots or skin ailments
shall
be reported immediately as soon as the symptoms
appear;
x
A person suffering from dysentery or diarrhea
shall
not work in the galley, pantry or other food
handling areas;
x
Catering staff
shall
wear clean clothing when handling food and preparing meals. Hand basins, hot
water, soap (preferably a soap solution from a dispenser) and hand drying facilities
shall
be
available;
x
Cleanliness of all food, crockery, cutlery, linen, utensils, equipment and storage is vital. Foodstuffs
and drinking water
shall not
be stored where germs can thrive. Similarly, deep frozen food which has
been defrosted
shall not
be refrozen;
x
Cracked or chipped crockery and glassware
shall
be destroyed. Foodstuffs which may have come
into contact with broken glass or broken crockery
shall
be thrown away;
x
There
shall
be no smoking in galleys, pantries, store rooms or other places where food is prepared;
x
Crockery and glassware
should
not be left submerged in washing water where it may easily be
broken and cause injury. Such items
should
be washed up individually as
should
knives and any
utensils or implements with sharp edges;
x
Some domestic cleaning substances contain bleach or caustic soda (sodium hydroxide) whilst some
disinfectants contain carbolic acid (phenol). These substances can burn the skin and they are
poisonous if swallowed. They
should
be treated with caution and
should
not be mixed or used at
more than the recommended strength.
Food waste, empty food containers and other garbage are major sources of pollution and disease and
should
be placed in proper storage facilities safely away from foodstuffs. Their discharge into the sea is
prohibited except in the circumstances specified in the relevant national and international regulations.
4
.1.1 F
i
r
e
r
is
k
in g
a
ll
eys
x
Galleys and pantries present particular fire risks. Care
shall
be taken in particular to avoid
overheating or spilling fat or oil and to ensure that burners or heating plates are shut off when
cooking is finished. Extractor flushes and ranges etc.
should
always be kept clean;
x
Means to smother fat or cooking oil fires, such as a fire blanket,
shall
be readily available close to
stoves;
x
At all times catering staff
shall
maintain cleanliness within their working areas, especially in regard to
accumulated oils and fats which may become ignited by the application of heat;
x
Care
should
be taken that whenever the galley equipment is not in use and before the galley
becomes unmanned, all electrical equipment
should
be switched off and isolated;
x
Catering staff
shall
not attempt to repair electric or electric microwave ovens. Defects
shall
always be
reported so that proper repairs may be made. The equipment
shall
be kept out of use and a warning
notice displayed until it has been repaired or replaced.
4
.1.
2
Access
to t
h
e g
a
ll
ey
Except for emergencies, access to galley (including food storages)
shall
be restricted only to the
C
a
te
r
ing
st
a
ff
, the
m
edic
(if present on board), the
C
a
p
t
a
in
and the personnel carrying out inspections or
maintenance tasks.
Serving food
should
never take place inside the kitchen.
Galley, storages, mess and accommodations (cabins, corridors, bridge, control room…) are non-smoking
areas. Smoking on board is only permitted in a designated area that
should
not affect the non-smokers’
wellbeing (e.g. if only one TV room is provided on board, it
should
remain non-smoking).
Version 04. Original date: 25/05/2012. Version date: 31/12/2014. Valid version only on QMS site. Uncontrolled document when printed.
Procedure prepared by: BOS QHSE Coordinator. Approved by: BOS QHSES Manager. Validated by: BOS Quality Representative
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616