617-Hygiene / 748
H
ygiene
BOS-PRD-0304.900902
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Kitchen and store areas
should
be equipped with required firefighting equipment (i.e. portable extinguishers,
fixed CO2 system, fire blankets,…) and First aid kit. All this equipment must be in good working order.
Regular drills and trainings
should
be conducted using a “fire in the kitchen” scenario in order to maintain
good knowledge and proficiency of the Catering personnel.
In the event of a powder extinguisher is used in the kitchen or other food location (store / preparation /
serving), a rigorous washing and disinfection of the area and equipment is necessary to efficiently remove
the powder and avoid contamination of food.
Any food that has been in direct contact with the powder
should
be thrown away.
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When food is delivered on board (in port or offshore), drastic hygiene verifications
should
be carried out,
such as, but not limited to:
x
On board food delivery area
should
be kept clean and free from waste materials.
x
Fridges and deep freezer containers: to verify that the cold chain has been maintained during the
entire transportation of the food (temperature records on disk or other tracking tool). If such evidence
is not available or if there is an unacceptable breach in the chain, the container
should
be refused.
x
Ensure the container is free of undesired pest. If found, the vessel
should
do its best to minimize
infestation onboard. If the pest presence is assessed as unacceptable, the container
should
be
returned as soon as practically possible.
x
Carry out a visual verification of the food condition. Rotten / damaged food (i.e. fruits, vegetables,…)
and opened / pierced cans
should
be removed and thrown away.
x
Transfer from the refrigerated containers to the vessel chill stores
should
be as fast as safely
possible.
Any unnecessary containment (cartons, boxes…)
should
preferably be removed before storing the food in
the vessel chill stores to reduce the number of further entries to reorganize everything inside.
Other ship personnel may help discharging the supplies to the stores. These personnel
should
maintain a
minimum of personal hygiene (clean clothes, hands washed…). Their entry is the galley, this area
should
still
remain restricted.
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Each compartment must be equipped with a thermometer to ensure continuous keeping of these
temperatures. Such thermometer can be requested in the dry store if temperature issue is noticed and/or
needs verification.
x
Temperatures in the storage areas
should
be as follow:
x
Freeze units: minus 18
°
C or below.
x
Cold rooms and refrigerators: above 0
o
C but not exceeding 5
o
C.
x
Dry food store: although there are no clear requirements, it is recommended to keep them in
a dry, ventilated and cool atmosphere (around 10
o
C).
x
All food storages (floors, walls, ceilings, shelves…)
shall
be maintained permanently clean, using a
periodic cleaning program as well as educating the catering personnel to wash immediately if dirty.
x
All food storages
shall
remain permanently tidy and free of tripping hazards, ensuring the accesses /
walk ways are free of obstacles.
x
Stores
should
be adequately illuminated.
x
Freeze and fridge units
should
be equipped with sound alarm for eventual personnel locked up
inside.
x
To restrict the galley stores exclusively for the food and galley equipments.
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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