Health and hygiene are critical to the wellbeing and comfort of all onboard. The company requires that all personnel maintain the highest standards of health and hygiene at all times when on our ships. This includes personal hygiene, cleanliness and hygiene of the workplace, the accommodation and especially when dealing with foodstuffs. Any symptoms of illness or cause for concern relating to health and hygiene are to be reported to the Master or a senior officer as soon as they arise. The Master is responsible to the Company for ensuring that these standards are maintained and is required to conduct weekly inspections of the ship for this purpose.

Illness or disease can rapidly spread if clean, healthy and effective working practices are not adopted when handling and working with food and provisions. The galley is also a place of work associated with various hazards such as sharp utensils and boiling liquids. The UK Code of Safe Working Practices for Merchant Seafarers contains good advice and guidance and should be read in conjunction with this section. 

All equipment such as stoves, ovens, mixers, deep fat fryers and other electrical equipment must be operated in strict accordance with the manufacturers’ instructions and safety guidance. Whenever practical such instructions are to be posted beside each piece of equipment. Galley equipment is to only be used by experienced personnel or under their supervision. No personnel are to be allowed in the galley without the permission of the Chief Cook or the Master.

Care must be exercised when handling hot equipment and utensils. In heavy weather it is essential that guard rails are used around the galley range and that pots and pans are not overfilled to the extent that they may spill when the ship rolls.

Sharp utensils, such as knives and choppers, must be handled with care at all times and are to be kept in secure racks or other suitable storage when not in use. They must not be left lying around where persons may accidentally cut themselves. When washing utensils, knives must be washed individually and not mixed up with other items and must not be left lying at the bottom of a sink.

All galley areas, particularly those where food is prepared must be kept clean at all times. Any damaged surfaces, especially tiled surfaces including decks and splash panels, are to be repaired with the minimum of delay. All surfaces, cookware, crockery and utensils must be thoroughly cleaned after use and correctly stowed.

In order to avoid cross-contamination between uncooked meats and other foods, separate cutting/chopping boards and preparation surfaces are to be used. Likewise utensils such as knives are to be designated for uncooked meats and kept separate from other utensils. Colour coding or other types of identification are to be used. Foods should be handled as little as possible and hands washed thoroughly after handling raw produce.

High-risk foods include the following that are media for the reproduction of bacteria:

• Meat, game, meat products and poultry;
• Fish, shellfish and fish products;
• Confectioner’s ready-made custards, cream and other dairy products including cheese;
• Cracked eggs, egg products, dressings and salads.
Perishable foods must not be exposed to the temperature danger zones (4.5°C to 65°C). If food is left at an improper temperature for more than 30 minutes, persons consuming that food may suffer food poisoning within one to six hours. Bacteria is dormant below 4.5°C and most is destroyed if the poultry is cooked at temperatures of 70°C throughout the meat.

Food obtained for raw consumption (for example fruit and salad vegetables) must be carefully selected, inspected and thoroughly washed before use.

Foodstuffs and provisions are to be kept in sealed containers when not in use.

Waste, particularly food scraps must be kept in sealed containers and away from foodstuffs. Galley waste must not be allowed to build up in the galley and is to be transferred to the vessel’s designated garbage stowage area as soon as practicable. Garbage must be properly segregated at the storage area (please refer to Ship's Sanitation Manual for further details including disposal).
The ventilation system is to be used in order to keep the galley free of smoke, steam and odours. The ventilation grids are to be cleaned regularly in order to keep them free of oil and grease. 

All persons handling food must pay the utmost attention to the cleanliness of both themselves and to their clothing. They are to wear clothing designated for working in food preparation and service areas when working in these spaces, and must not remain in these clothes when working in other areas or during their free time.

Hand washing facilities are to be made available and are to be used frequently especially after handling uncooked meats and visits to the toilet. Manufacturer’s instructions are to be followed when using cleaning materials.

Persons who are suffering from a disease or ailment capable of being transmitted via food or water must not be allowed to work in food preparation or service areas.

All cuts, no matter how small, must be reported for first aid attention. An open cut, small burn or abrasion is to be covered with a suitable, distinctively coloured, waterproof dressing. Anyone with a septic cut, wound, boil etc. must not be involved in handling foods. 

The Master and Chief Cook must ensure that the food received on board should be of sufficient quality to ensure that nutritious healthy meals can be produced. Sufficient means enough for the planned voyage, and an additional 14 days.

Food received should be clean, wholesome, free from spoilage and safe for human consumption. Packaging must be intact and undamaged. Any food that is suspect should be returned to the supplier and the Ship Management Team must be notified.

Milk and milk products must be stored in a refrigerator until used. Canned or packaged milk, other than dry milk powders, must be refrigerated for storage after the container has been opened. 

Once cooking oil has been deemed unsuitable for re-use, it must be disposed of properly. The oil is to be transferred to a metal container for disposal ashore. This transfer is to be noted in the Garbage Record Book and categorised as Garbage category “D”, per Marpol Annex V. 

Insects such as Cockroaches can damage food and are capable of transmitting serious diseases such as dysentery. They must be guarded against at all times.

To eliminate these pests, food and waste must not be left lying around and must be stored or disposed of correctly. All areas associated with storing or handling of foods must be meticulously cleaned, with cracks or damages repaired promptly to prevent breeding areas.

Upon discovering cockroaches or other pests, suitable elimination products such as sprays, baits and traps should be promptly acquired and used, strictly in compliance with the manufacturer’s instructions, particularly regarding their utilization in proximity to food.