619-Hygiene / 748
H
ygiene
BOS-PRD-0304.900902
4
.
2
.
3
F
oo
d
p
r
e
p
ara
tion
Food preparation and storage areas of the ship
should
be maintained scrupulously clean, they
shall
be
subject to at least weekly inspections by the
M
a
ste
r
and any failings discovered at such inspections
should
be verbally discussed on site at that time. If not rectified by the subsequent inspection, a written warning
shall
be issued by the
M
a
ste
r
. A duplicate
shall
be forwarded to the
O
p
e
ra
tions
M
a
n
a
ge
r
.
Poor conditions subject to rectification in food preparation or storage areas would include the following:
x
Outdated/beyond expiry dated food remaining onboard vessel;
x
Putrefying vegetables or perishable foodstuffs remaining onboard vessel;
x
Infested grains or pulses remaining onboard vessel;
x
Food products placed directly on the floor;
x
Accumulation of dirt/fat/grease in deck, bulkhead or deck-head areas of storage or food preparation
areas;
x
Accumulation of cardboard/plastic/packaging materials in storage or food preparation areas;
x
Peeling paint work or broken deck covering in these areas;
x
Un-scrubbed or dirty deck and shelf gratings in storage or food preparation areas;
x
Dusty or insect ridden conditions throughout the food storage/preparation and serving areas of the
vessel;
x
Faulty or odorous scuppers in storage or food preparation areas;
x
Unclean cooking utensils or implements.
In the event that any defect cannot be rectified by ship's staff alone, it
shall
then be the joint responsibility
of the Company Organisation and of the
M
a
ste
r
to ensure a prompt solution to the problem.
4
.
3 R
ef
r
ige
ra
te
d
r
ooms
a
n
d
sto
r
e
r
ooms
x
All refrigerated room doors
shall
be fitted with means of opening the door from the inside or sounding
an alarm from the inside;
x
A routine testing of the alarm and checking of the door clasps and inside release
should
be carried
out regularly, at least at weekly intervals;
x
Those using the refrigerated room
should
make themselves familiar with the operation, in darkness,
of the inside release for the door and the location of the alarm button;
x
All refrigerated room doors
should
be fitted with an arrangement of adequate strength to hold the
door open in a seaway and
should
be secured open while stores are being handled. These doors are
extremely heavy and can cause serious injury to a person caught between the door and the jamb;
x
Anyone going into a refrigerated room
should
take the padlock (if any) inside with him/her. Another
person
should
be informed of the entry being made;
x
Cold stores or refrigerated rooms
should not
be entered if it is suspected that there has been a
leakage of refrigerant. A warning notice to this effect
shall
be posted outside the doors;
x
Check temperatures of fridges and freezers on a regular basis. The temperature
should
be
maintained between 4ºC and 7ºC for fridges and below -18ºC for freezers;
x
All stores and crates
should
be stowed securely so they do not shift or move in a seaway;
x
When wooden boxes or crates are opened, protruding fastenings
should
be removed or made safe;
x
Where a metal strip secures the lid of a tea chest or similar, it
should
be completely removed or
made safe, otherwise its jagged edge may cause injury;
x
Metal hooks not in use
should
be stowed in a special container provided for the purpose. Where
hooks cannot be removed they
should
be kept clear.
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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619