HYGIENE IN THE GALLEY
- practical knowledge for self-assessment
PART 3
FOR THE GALLEY
1
1.0. Raw ingredients
6
2.0. Food contamination
10
3.0. Foodborne sickness and sources of infection
11
4.0. Microorganisms and food
12
APPENDICES
Appendix 1
Temperature requirements for chilling and heating
18
Appendix 2
Sickness pathways from different disease-causing
microorganisms
20
Appendix 3
20 good tips for safer galley
22
Appendix 4
Example - Leftover reuse plan
23
Appendix 5
Thermometers
24
3
PART 3
FOR THE GALLEY
Practical knowledge
for self-assessment
4
FOR THE GALLEY
PART 3
5
PART 3
FOR THE GALLEY
1.0. Raw ingredients
During preparation of food, there is unavoidable contamination of food from the surrounding environment because
natural microbial growth is to be found everywhere. No food
is free of microorganisms just as no production is sterile.
So self-assessment is important because it can be used
preventatively and to correct faults.
1.1. Meat
Red meat comes from cattle and pigs and white meat from
poultry such as chickens and turkeys. All meat products are
more or less prepared. A rolled meat sausage has been on the
move longer than the vacuum packed lamb because the rolled
meat sausage has also been cooked. A fresh leg of lamb has
not. From the moment of slaughter to the finished product, the
meat is chilled as quickly as possible to prevent bacteria from
getting established in the meat. In Denmark, every step in the
refrigeration chain and meat control is highly controlled.
Production standards are not equally high everywhere in the
world. Meat quality and food safety is always greater in
countries with major exports to markets with critical consumers,
such as Japan and the US. This is where meat controls are
better and if meat is infected for example with salmonella,
production self-regulation ensures that the source of infection
usually can be identified because it is possible to trace where
an animal has been slaughtered. When provisioning it is worth
consider in which country the meat has been produced. And
it is important to ensure that the supplier complies with food
safety legislation. The level of food safety varies in different
countries and there are different requirements imposed
by the national authorities on food producers. Fortunately,
HACCP, self-assessment and self-regulation are reasonably widespread in many countries because they would like
to export food to the US and other high standard countries
– and the US and other countries impose requirements on the
countries they import from. So if you purchase food products
in for example Singapore or Australia, you can always ask your
supplier for a sight of their HACCP programme.
6
For example, trichinosis in pork is never occurring in Denmark.
It is more than 80 years since trichinosis was found in Danish
meat. Thousands of meat samples are taken every day, all year
round, to ensure that the dangerous parasite is not present in
meat because it can be transmitted to humans. In contrast, it is
widespread in other countries so you need to be very careful
when buying fresh pork in local markets or from suppliers that
are not approved by the shipowner.
Poultry is often slaughtered industrially using machinery and
there is the risk of contamination when used in the galley.
Large quantities of water are used to reduce the risk and in
some countries such as the US, chlorine is added to the water
to remove bacteria such as salmonella and campylobacter.
By using chlorine it affects the quality of the meat.
1.1.1. Meat quality
The colour of meat depends on e.g. the age of the animal, its
origin and where the meat is cut from the carcase. Meat from a
young bullock is lighter because it has not yet been moving
around so much but has spent more time on eating and growing.
Meat has a different ability to bind water and light meat generally contains more liquid than red meat. The better meat is
at retaining water, the greater is the chance to get tender juicy
meat. So the colour and quality of meat also reflect animal
welfare issues. The more stress an animal has suffered before
slaughter, the more liquid the meat will release during the
maturation process.
The maturation process occurs while refrigerated. The refrigeration and storage temperature are critical for making the meat
sufficiently tender and hence also its final quality. The colour,
flavour, tenderness and texture after cooking make up part of
the sensory quality of the meat.
In general the animal welfare and hence the meat quality
varies from country to country. As a ground rule the cattle
FOR THE GALLEY
farming conditions have high standards in countries with a
lot of meat export. Beef from Argentina, Uruguay, Australia,
USA and South Africa is especially good because of suitable climate for grassland and good natural conditions for
cattle. Growth hormones are still being used in e.g. Brasil and
China. Pork is especially good from e.g. Canada, Denmark,
Germany, Ireland and some other European countries. In
these countries you can buy quality meat. Pork from e.g. China
should be avoided due to a poor standard of animal welfare.
When loading meat aboard, smell, appearance and surface
are the best indicators of the freshness of meat or poultry.
But even though products are found to be in order, there is
no guarantee that microorganisms are not present.
PART 3
Some of the most dangerous bacteria actually give no indication that they are in the meat, which is why self-assessment
is important. Self-assessment means you can be sure that all
microorganisms have the worst possible conditions for reproducing or being transmitted from one food product to another.
If a vacuum pack is not intact or the meat or poultry smells
bad, it should be rejected. Vacuum packed meat and poultry
often has an unpleasant smell, appearance and a slimy surface.
It does not mean the meat is off, but if you are in doubt, do not
use the product and send it back if possible. At the very least,
you can complain. Be especially aware of meat and poultry that
come aboard frozen. Bear in mind the defrosting temperature/
method to prevent the presence of microorganisms.
Even though there are
no visible signs of bad
meat, such as wrong smell,
appearance and surface,
there may be dangerous
bacteria in the meat anyway.
7
PART 3
FOR THE GALLEY
1.2. Fresh eggs
If you use fresh eggs, you should focus on good hygiene when
handling these in the galley. In worst case, eggs can transfer
microorganisms to other foods. Bacteria may not only be on the
outside but also inside the egg. Salmonella cannot survive on egg
trays but do not use egg trays as non-slip underlay or for soaking
up grease. Fresh eggs should always be refrigerated and kept
separate from other foods. Always check the date stamp when
received aboard. If there is no date stamp, they should not be
accepted in the galley since in principle, they could be weeks
or even months old.
1.3. Fish
Fish are cold blooded animals. Their skin often consists of
scales and an outer slime-producing layer. The slime protects
them from microorganisms and is a guarantee that the fish
you have bought are fresh. These days, the fish you get are
typically farmed and their growth, nutrition and production
influence their eating quality. Regardless of whether they
are farmed or caught at sea, there are things you should be
especially aware of. Fish that have been processed, filleted
and frozen can be difficult to check. This is then solely a
matter of the typical characteristics of bad food products and
confidence in your supplier.
1.3.1. Fresh fish quality
You can tell quality fish from the outside. The external
appearance of the skin must be really shiny without
discolouration or sores with a clear slimy surface; the eyes
should be clear, protruding and shiny, the colour of the gills
should be clear without slime. If fish have not been cleaned,
all the organs should have a clear red colour. Only buy the
fresh fish that you already know. If you buy fresh fish and
shellfish outside the shipowner’s approved suppliers, at the
local fish market for example, we recommend buying well
known species and only buy fish that have been guaranteed
to have been on/stored on ice.
8
Recognising bad fish (after defrosting):
–EgdXSUW`afeZ[`kVg^^eg`]W`WkWee_W^^`afUZSdSUfWd[ef[cally of fresh seaweed, the meat with a tendency to have
slack connective tissue, meaning that the meat is not firm
and elastic and the gills are red.
–8[eZWebWU[S^^kXSffkX[eZegUZSeeS^_a`YaWedS`U[V
quickly and should therefore not be kept frozen for too long
(max. 3 months).
–KageZag^VTWSiSdWfZSfX[eZaXfZW_SU]WdW^XS_[^kS`V
smoked mackerel and tinned tuna can cause histamine
poisoning. Poisoning can especially affect histamine sensitive (allergic) people.
–FabdafWUfSYS[`efbSdSe[fWe[XkagbdWbSdWegeZ[fZWX[eZ
must always be frozen for at least 20 hours at -20°C (-4°F).
–@Wi^kUSgYZfXdWeZX[eZaXfW`¶fi[fUZWe·a`fZWbS`iZW`
being cooked.
1.4. Crayfish and shellfish
Shellfish belong to the same species as mussels and oysters.
Crayfish include various crabs, shrimps, lobsters, langoustines,
etc. Crayfish have very limited shelf life and should therefore
be cooked immediately if delivered fresh and live. It is fine to
freeze them for later use.
You should always be careful when serving mussels or oysters
since they can contain viruses or toxins from algae. You
should always be cautious with crayfish and shellfish since
they can cause life-threatening poisoning. During preparation,
mussels should always be checked first. The shell must be
closed from the beginning and open after cooking. You can
check whether the mussel is alive by tapping it gently on a
chopping board, when it should close. If mussels are closed
after cooking, they should be thrown away. Crayfish lose their
red colour and smell of ammonia when they are off and must
be thrown away. Some types of prawns e.g. sand prawns
do not turn red on boiling. It does not mean that they are
decayed, but simply that they lack pigment.
FOR THE GALLEY
PART 3
1.5. Vegetables and fruit
Fresh vegetables and fruit need to be stored differently.
These days, freezing methods are so good that vegetables,
berries and fruit for desserts for example have just as high
a nutritional value as fresh products. In fact, it is often an
advantage because they do not lose their nutritional value
before they are defrosted whereas when fresh, they lose some
of it during storage, especially if stored incorrectly.
You should also take measures of precaution when using
fresh herbs. Dishes such as parsley sauce should never
be reheated. If you use herbs and other vegetables in for
example cold dishes and dressings, they should always be
kept in the refrigerator. Remember that fish, cold meats, sandwich dressings, etc., using or garnished with fresh herbs must
be kept cold and should be used quickly.
If there is no surface damage, fruits and vegetables are
naturally resistant to microorganisms. They should always be
stored in a separate room to prevent contamination of other
food with bacteria from the soil. Fresh vegetables should be
stored carefully so that their nutritional content of vitamins
and minerals, are retained as long as possible.
1.7. Corn, flour, grains and rice
Highly perishable vegetables should always be used first.
Thorough, careful sorting can however extend shelf life of
vegetables. This means that all vegetables with signs of damage
and mould should be thrown out.
Unwashed peel and tops/bottoms from vegetables such as
carrots should never be used for cooking. Similarly, you should
never use surface-treated vegetables and fruit in food without first
washing them thoroughly. They should be soaked in water, rinsed
thoroughly and dried carefully. Rinsing generally always reduces
shelf life. If you have vegetables that will not be eaten quickly, they
can alternatively be blanched and frozen to minimize food waste.
1.6. Spices
Spices should be kept cool and dry and in a dark place.
Spices can contain spores of various soil bacteria because
the spores can survive drying. Only set out small quantities
on the shelf for use. Use spices with caution because under
favourable conditions, spores can reproduce in food. Preventative
radiation of spices to kill spores is permitted in some countries.
Corn, flour, grains and rice can contain the spores of soil
bacteria coming from their production. These foods should
be stored on shelves above the floor, and kept clean, dark and
dry. If these products get damp and are kept at too high temperatures, there is danger of these spores reproducing. These
products can also contain poisonous fungi and pests. Flour,
etc., can be refrigerated to prevent this happening. If the
damage has been done, these products can be frozen. This
kills the fungi and pests but does not remove any sources of
bacterial contamination. Rice should be washed before use.
The meat
quality of frozen
bulk goods can
be very difficult
to assess. They
also have to be
defrosted in the
refrigirator and
should not be
thawed using the
ventilation.
9
PART 3
FOR THE GALLEY
2.0. Food contamination
Food products can be contaminated with physical items,
chemical substances and microorganisms. Physical contaminants could be bits of stone in bread, hair, bits of eggshell
or shards or splinters from utensils. Chemical contaminants
might be chemical residues for example from detergents or
toxins from plastic. The most serious problem however in the
everyday cooking comes from microorganisms and viruses;
more on this at page 12.
10
How can I avoid chemical and physical contaminants
in my food?
–=WWbS^^UZW_[US^eVWfWdYW`feS`VV[e[`XWUfS`fe[`fZW[d
original packaging.
–B^SUWUZW_[US^eea_WiZWdWi[fZWSekSUUWeeS`ViZWdW
there are no food products.
–6a`afebdSkadgeWUZW_[US^bWef[U[VWe[`fZWeS_Wb^SUW
as you store food products or in the galley. If vermin are a
serious problem and they come back again and again, get
an authorized pest fighter to deal with them.
–GeWb^Sef[UTajWeVWe[Y`WVXadZWSf[`YXaaV[` 6a`af
use boxes that products such as ice cream have come in
because when they get hot in the microwave, they release
hazardous substances into your food.
–6a`afgeWbWifWdUabbWdadYS^hS`[lWV_WfS^XadSU[V[U
food such as meat in a marinade (vinegar).
–DWb^SUWgfW`e[^e[`f[_WTWXadWfZWkYWfiad` FZWdWUS`
be the risk of foreign bodies in food such as plastic from
plastic coated utensils or a piece of wire from a wire brush
for cleaning.
–=WWbfZWWcg[b_W`f[`fZWYS^^Wk_S[`fS[`WV ;f[eWSekXad
a loose screw to drop into food from a poorly maintained
machine.
–Ea_WX[eZS`Vb^S`feUa`fS[``SfgdS^^kaUUgdd[`Yba[ea`e
called toxins and boiling or frying does not always destroy
them.
–@WhWdgeW_geZdaa_e[XkagVa`af]`aifZWebWU[We Mushrooms can contain toxins.
–3^iSkeTgkX[eZS`VeZW^^X[eZfZSfkag]`aiSdWWV[T^W Some species can produce toxins if kept at the wrong
temperature.
–8aaV_gef`WhWdTWefadWV[`daa_eiZWdWfZWdWSdWV[WeW^
fumes or pipes running through with the risk of oil leaks.
On a long tour when the ship might be overstocked, full
tins of conserves can in emergency be placed in a separate
room.
FOR THE GALLEY
PART 3
3.0. Foodborne sickness
and sources of infection
Disease-causing microorganisms that can lead to foodborne
disease are called pathogenic microorganisms. Read more at
page 12. Some pathogenic microorganisms are not harmful
whilst others can kill people. So it is important to focus on
prevention. See the overview of pathogenic bacteria and the
pathways to sickness in Appendix 2. Focusing on temperatures, good work routines and correct preparation of food
reduce the risk of pathogenic bacteria.
Viruses can cause acute stomach infections and for example
norovirus is extremely infectious and can pass from person
to person or indirectly from serving spoon to fork. Infection is
therefore often the reason for epidemics.
Foodborne illnesses often give influenza-like symptoms such
as nausea, vomiting, diarrhoea or fever. Which is why it is not
always easy to recognize an illness that is caused by food.
A foodborne disease can affect everyone but sickness
pathways can differ widely. Some people can be seriously ill
or even die whereas others may suffer mild symptoms even
though they have the same illness. You can become ill by:
–8aaVUa`fS_[`SfWVTWXadWkagTgk[fVgWfaTSVZkY[W`W
–;`fWddgbf[a`[`fZWdWXd[YWdSf[a`UZS[`XadWjS_b^WVW^Ske[`
delivery and stays for too long on the quay.
–8aaVbdaVgUfeefadWVSffaaZ[YZfW_bWdSfgdWeXadWjS_b^W
in the refrigerator.
–:WSf[`YXaaVSffaa^aifW_bWdSfgdWeXadWjS_b^WdWZWSf[`Y
leftovers.
–>WXfahWdeXda_fZWTgXXWfTW[`YUZ[^^WVfaae^ai^k
–8aaVbdWbSdWVS^a`Yf[_WTWXadWWSf[`YS`V[`egXX[U[W`f^k
chilled.
–:afXaaV]WbfSffaa^aiSfW_bWdSfgdWXadWjS_b^WXaaV
standing out on the buffet.
–?[j[`YdSi[`YdWV[W`feS`VXaaVfZSf[edWSVkfaWSf
–5a`fS_[`Sf[a`aXXaaVVgWfabaadbWdea`S^ZkY[W`Wad
personnel who are ill.
–5a`fS_[`Sf[a`aXXaaVXda_[`UaddWUfZS`V^[`YaXVWfWdgents or chemicals.
–GeWaXV[dfkgfW`e[^eiZW`Uaa][`Y
11
PART 3
FOR THE GALLEY
4.0. Microorganisms and food
BACTERIA
VIRUSES
PATHOGENIC
MICROORGANISMS
FOODBORNE
SICKNESS
PARASITES
MICROORGANISMS
TAINT CAUSING
BACTERIA
FUNGI
UNPLEASANT
SMELL AND TASTE
Figure 1.
The most dangerous microorganisms are the pathogens. You cannot always smell, taste or see them. They can make people
seriously ill and cause permanent injuries. Bacteria that cause taint are less harmful to humans and are often easily recognizable because the microorganisms make food smell bad or discolour it and make the surface slimy. You can always check for these signs
because they show whether food is tainted.
12
FOR THE GALLEY
Nature allows us to use our senses to tell us whether something is bad or tainted. We generally automatically avoid
tainted food to avoid being ill.
4.1. Useful microorganisms
PART 3
4.3.3. Fungus
Fungus can be divided into two types, that is moulds
and yeasts. Mould can be seen on the surface of food.
Yeast cannot be seen with the naked eye but shows
clear signs by off-taste and pressure building up in
packaging.
Nature’s microorganisms bring with them taste and variation
in food, for example yoghurt, cheese, wine and beer. This is
done in strictly controlled processes in food production. It can 4.4. Speed of bacterial growth
extend the shelf life of certain food, for example fermentation The rate at which microorganisms reproduce depends
on the type and number of microorganisms present at
of salami.
the start. The rate of reproduction depends on growth
4.2. Destructive microorganisms
conditions.
Mould can make food go mouldy, become sour or rotten.
Food then smells and becomes inedible. It is not enough to
Under favourable conditions, a single bacterial cell can
cut away visible mould, for example on bread. The loaf must
divide into two every 20 minutes. This means that ten
be thrown out since the mould will be present in the whole
bacteria become 10,000 in three hours and in six hours,
loaf and it forms long invisible threads. Mould produces
a single bacterium can become 1 million. After a while with
poisonous substances in food.
such dramatic growth rates, microorganism’s growth rate may
actually decline because of the lack of nutrients.
4.3. Sickness-causing microorganisms
8aaV_Sk`af`WUWeeSdke_W^^¶aXX·WhW`fZagYZ[f_SkUa`fS[`
many pathogenic microorganisms. This is called contamination because the food is contaminated by bacteria or fungus.
It can be caused by passing from one food product to another
or by infection transferred from dirty hands.
4.3.1. Virus
Viruses are microorganisms that cannot themselves reproduce and therefore depend on a host to be able to spread
their infection. Our airways and intestinal tracts are often
exposed to virus attack. This is why viruses often require
great attention because we can infect others via poor hand
hygiene, coughing and sneezing. One of the most common
foodborne sicknesses is caused by norovirus.
4.3.2. Parasites
Parasites are small creatures than can be transmitted from
food to people. Raw fish can contain disease-causing parasites so these should be killed by freezing the fish down to
-20°C (-4°F) for at least 20 hours before serving.
At 37°C (99°F), 10 bacteria can multiply
to 10,000 in 3 hours
Time
12.00
12.18
12.36
12.54
13.12
13.30
13.48
14.06
14.24
14.42
15.00
No.
10
20
40
80
160
320
640
1280
2560
5120
10.240
13
PART 3
FOR THE GALLEY
Bacterial growth conditions
Bacteria are single celled organisms that can reproduce violently and rapidly under the right growth conditions; first and
foremost they need water, temperature and oxygen. The rate
of bacterial growth is however also affected by the pH value
of the food, its salt and nitrite content and the availability of
nutrients.
Temperature
The temperature is one of the most important factors in bacterial reproduction. Food must accordingly be heated to a core
temperature of 75°C (167°F) to kill all disease-causing microorganisms. But it is important to remember that the spores
from microorganisms can survive this temperature. Spores are
not dangerous in themselves since they are germ cells that
can develop into bacteria. Bacterial growth can definitely be
reduced by chilling. The colder the surroundings, the slower
the growth.
Freezing does not kill the bacteria; they merely become
dormant and start reproducing again when defrosted.
So it is important to defrost food in a refrigerator and
to keep an eye on products that are supplied frozen.
+135°C
(275°F)
+120°C
(248°F)
Boiling
+100°C
(212°F)
Roasting
+75°C
(167°F)
+65°C
(149°F)
DANGER ZONE
Refrigerator
temperature
Freezer
14
Bacterial spores killed
Some bacteria die,
others survive
Bacteria die.
Many bacterial spores
survive
Bacteria grow rapidly
when food temperature
is between 5-65°C
(41-149°F)
+5°C
(41°F)
0°C
(32°F)
-18°C
(0°F)
Most bacterial
growth stops
Many bacteria survive
but growth stops.
Some bacteria die
FOR THE GALLEY
Oxygen
Most bacteria need oxygen to reproduce. However, there are
actually bacteria that can perfectly well grow without oxygen
and they are especially dangerous for humans. Oxygen is
removed in vacuum packing and this limits reproduction. But
poor hygiene during the packing process and a long use-by
date can let anaerobic bacteria grow and reproduce in great
numbers which can mean a serious risk. Controlled atmosphere
packaging is often used. This is a packaging method in which
ordinary air is replaced by other gases. You should be aware
that in opening all packaging, the use-by date no longer applies.
Water
Microorganisms need water to reproduce. Drying foodstuffs
reduces the growth of microorganisms. The same applies
for large quantities of salt or sugar which reduces the water
content.
PART 3
Smoking and radiation
Smoking is used to preserve meat and fish. UV radiation and
radioactive radiation are typically used for surface treatment
of fruits and vegetables. Its use is limited.
There are very strict rules for this kind of treatment in
Denmark. In other countries, it is widespread and you may
therefore come across radioactive radiation as a method of
conservation.
Semi-preserves and non-perishables
Semi-preserves have an extended shelf life from the addition
of salt, sugar, acid or preservative. Must be stored at a specific
low temperature. Non-perishables are heat-treated and can
be stored for 12 months at 20°C (68°F). But this only applies
to unopened products. If the product has been opened,
observe the use-by label and pour the contents into other
food-grade containers.
pH
The level of acidity (pH) can also be used to protect certain
foods. Adding vinegar to food preserves it by reducing its pH.
The acidic environment, for example in a marinade, makes it
difficult for bacteria to reproduce. Preservatives often include
acidifying substances.
15
16
APPENDICES
17
Appendix 1. Temperature requirements for chilling and heating
Storing temperature in cooler/freezer/storage
18
Max. °C
Max. °F
Raw processed food (from approved suppliers)
Minced meat, forcemeat and raw sausages
+2°C
(Also while defrosting)
+35°F
Raw fish and fish products
Fresh fish, minced fish and seafood products
+2°C
(Also while defrosting)
+35°F
Egg products
Egg salads, boiled eggs and pasteurized eggs
+4°C
(Also while defrosting)
+39°F
Raw meat, chicken and lightly preserved fish products.
Whole meat, whole chicken and chicken pieces, processed meat and fish products, boiled prawns
+5°C
(Also while defrosting)
+41°F
Milk and milk products
Fresh pasteurized milk, yogurt, crème fraîche,
butter, etc.
+5°C
+41°F
Desserts, cream cakes with whipped cream and
pasteurized eggs, cheesecake, mousse, etc. (if served
within 12 hours of preparation, can be stored at a max.
of +12°C (53°F)
+5°C
(Also while defrosting)
+41°F
Prepared food and ready products. Hot or chilled food,
perishable foods such ready-to-eat stews and sliced
meats
+5°C
(Also while defrosting)
+41°F
Fresh eggs (in shell)
+5°C
+41°F
Semi-preserves (e.g. fish products), mixed
mayonnaise, remoulade, (pH>4.5) and ready
sandwich fillings (unopened)
+12°C
+53°F
Freezing (max. 3-6 months)
-18°C
0°F
Freezing (max. 2 weeks)
-15°C
+5°F
Ensure internal temperature when cooking and reheating
Min. °C
Min. °F
Egg
Cook till yolk and white are set
Do.
Egg dishes
75°C
167°F
Sauce with egg, puddings
72°C
162°F
Chicken, turkey
75°C
167°F
Beef, veal, lamb and pork
72°C
162°F
Medium/red
63°C
145°F
Medium/pink
72°C
162°F
Well done
75°C
167°F
Medium/pink
72°C
162°F
Well done
75°C
167°F
Fresh (raw)
72°C
162°F
Cooked ham (reheat)
60°C
140°F
60°C
140°F
75°C
167°F
75°C
167°F
Together with raw meat, poultry
and fish
Bring to the boil
Bring to the boil
Fish and shellfish
63°C
145°F
Fish
Cook till flesh is not transparent
and the flakes fall apart.
Cook till flesh is not transparent
and the flakes fall apart.
Shrimps/king prawns/fresh water
shrimps
Most turn red on boiling.
Some go brown. But flesh
must not be transparent.
Most turn red on boiling.
Some go brown. But flesh
must not be transparent.
Scallops
Must be milky white, nontransparent and firm.
Must be milky white, nontransparent and firm.
Mussels
Cook till shells open.
Cook till shells open.
Leftovers for reheating
75°C.
167°F.
Minced and mixed meat
Fresh beef, veal, lamb and pork
Fresh pork
Ham
Roastbeef
Precooked and ready to eat
Poultry*
All kinds of poultry
Meat loaf and stuffing
Forcemeat or stuffing in poultry
Sauces, gravy, soup, marinade
* Recommended minimum core temperature
19
Appendix 2 . Sickness pathways from different disease-causing microorganisms
Microorganisms
Frequently involved food
Infection dose
Typical reason
Bacteria:
Campylobacter
Poultry, beef, pork,
unpasteurized milk.
Bacteria:
Salmonella
Meat, poultry, egg, dried milk
products, vegetables.
Low infection dose, down to
500 bacteria. No reproduction in food.
Usually > 100,000 per g food
but, can be as low as 10 per
g food.
Infection from utensils, raw
Infection – cam
meat, etc from food eaten with
no further heating.
Insufficient heating. Contami- Infection – salm
nation via utensils, meat juice,
etc. to uncooked food.
Bacteria:
Listeria monocytogenes
Milk, cheese, meat products
(esp. in combination of raw
milk and raw meat.),
vegetables, fish products,
(can also develop at refrigeration temperature).
Pork and port products.
Not known for certain. Repro- Insufficient or no heating.
duction in food.
Contamination of cooked or
salted food.
Very high infection dose.
100,000-1 million per g food.
Reproduction in food.
Contamination of heated food Infection – yers
refrigerated for too long.
Bacteria:
Verotxin producing
E.coli0517
Minced beef, vegetables,
unpasteurized milk, contaminated water.
Low infection dose but not
known with certainty. A few
hundred probably enough.
Insufficient heating.
Bacteria:
Shigella sonnei
Vegetables (esp. from countries with poor sanitation).
Bacteria:
Yersinia enterocolitica
Bacteria:
Clostridium perfringens
Bacteria:
Clostridium botulinum
Bacteria:
Staphylococcus aureus
Bacteria:
Bacillus cereus
Parasite:
Anisakis larvae
20
Infection/poiso
Infection – liste
be a carrier and
although no sym
Infection.
Low infection dose. 200 per g Contamination of cooked
food from human hands, etc.
food is enough.
Insufficient chilling or heating.
Cooked food with meat/poul- 1 - 10 millions per g food.
Slow chilling of large portions
try, stews, soups.
Reproduction in food.
of cooked food. Products not
kept sufficiently hot.
Reproduction in food.
Insufficient salt or acidification
Home made fish products
of food. Food not sufficiently
(stored airtight), liver paste,
heated or chilled.
fruit and vegetable products,
salt preserved meat products.
Infection – shig
100,000 - 1 million per g food. Contamination of cooked
Reproduction in food.
food from human hands, sores,
etc. Insufficient chilling.
100,000 - 1 million per g food. Slow chilling of heated
Reproduction in food.
products. Milk refrigerated for
too long.
Ingesting just a few larvae can Fish not properly cooked
cause discomfort.
or ingestion of raw fish or
shellfish.
Poisoning – tox
in food.
Cooked salt meat and fish
products. Ready meals,
creams and sauces.
Products with flour – creams,
sauces, rice, milk and flourthickened sauces.
Live in fish guts and migrate in
fish meat.
Poisoning – inte
tion of toxin (sm
Poisoning – tox
in food.
Poisoning – tox
in food and sma
Parasite transm
humans.
oning
Duration
Symptoms
mpylobacteriosis. 2-10 days.
1 week. Generally weak for
several weeks.
Diarrhoea, nausea, stomach
pain, fever.
monellosis.
½-2 days.
Few days – several weeks.
riosis (may
d infect others
mptoms).
Large individual variation.
Depends on the symptoms
that develop. Can be fatal
without treatment.
Diarrhoea, stomach pain,
fever, headache, nausea,
vomiting. Rarely; Cronic
joint pain, life-long injuries,
mortality
Heat to +75°C/167°F.
Often affects people with
low resistance/pregnancy.
Influenza symptoms, abortion,
blood poisoning, meningitis,
diarrhoea.
iniosis.
3-10 days.
Sickness has 2 stages:
1. Few days to a week.
2. After 1-2 weeks, can cause
complications for several
months.
1-4 days.
5-10 days.
gellosis.
Incubation period
12 hrs.
estinal produc- Normally 8-12 hrs (can vary
mall instestine). 6-24 hrs).
1st pathway: Fever, diarrhoea,
stomach pain, gastro-intestinal
inflammation.
2nd pathway: Joint pain,
rheumatoid symptoms, esp.
patients with tissue type
HLA-B27.
Diarrhoea, bloody diarrhoea,
stomach cramps, vomiting,
mild fever. Rarely; Acute
kidney failure, kidney/CNS
damage.
Fever, diarrhoea, stomach
pain.
Prevention
Heat to +75°C/167°F.
Heat to +75°C/167°F.
Heat to +75°C /167°F.
Be very careful when cleaning
vegetables.
24 hrs.
Diarrhoea, stomach pain,
shortness of breath.
Nausea, vomiting, diarrhoea,
vision disturbance, muscle
weakness, constipation, swallowing/respiratory paralysis,
heart failure.
Nausea, violent vomiting,
stomach cramps, diarrhoea.
Boil at 100°C/212°F.
Store at <+2°C/36°F in
airy conditions.
in production
18-36 hrs. or longer.
Survivors may take 6 months
to recover. 50% of cases die.
in production
2-4 hrs.
1-2 days.
in production
all intestine.
Diarrhoea type: 6-24 hrs.
Vomiting type: 1-5 hrs.
12 hrs
1-2 days.
Diarrhoea, stomach pain,
vomiting.
Heat to +75°C/167°F and
rapid chilling.
1-2 weeks.
Larvae cannot survive in
humans.
Upset stomach, perforated
intestines.
Heat to +75°C/167°F or
freeze to <-20°C/-4°F for
20 hours.
mitted to
21
Appendix 3. 20 good tips for safer galley
20 good tips
for safer galley
1
2
3
22
Avoid spilling oil and fat onto the deck and if
you do, wipe it up immediately.
12
NEVER use saucepans as deep fryers since
there is the risk of oil catching fire if the temperature
is too high.
Take care of hot metal handles on pans and
frying pans - always have a dishcloth or oven
cloth to hand.
13
If the deep fryer does catch fire, NEVER use
water to try to put it out. Put a lid on it to starve
it of oxygen, turn off the heat and let it stand
until the fire goes out by itself.
14
Make sure all doors to refrigerators, ovens and
freezers are secure so they do not slam in heavy
seas. A hot oven door can easily cause burns if
it is swinging uncontrollably.
15
Use different plastic chopping boards for different ingredients such as red for meat, yellow
for chicken, blue for fish, green for vegetables,
brown for bread and white for cold cuts or other
things.
16
Clean tables, surfaces and knives every time
you change ingredient.
17
Check the temperatures while cooking,
every day. Check equipments condition.
18
Always wash hands before, during and after
cooking - especially when handling raw ingredients
and when getting ready to serve up.
19
Always use food-grade latex gloves if you have
cuts and/or sores on your hands. Latex gloves
can also be used daily to protect against allergic
reactions.
If the sea is rough, place damp tea towels on the
table - it can help prevent things from falling on
the floor.
4
Use the sway gear on the stove so pans do not
fall on the deck in heavy sea.
5
Place the lowest shelf in the storeroom 15 cm
(6 ins.) above the deck and place fiddles on all
shelves.
6
Do not place equipment, boxes or sacks on the
deck - you risk falling over them.
7
Do not use chairs or loose boxes for storage but
place all goods on shelves with raised edges.
8
Do not place sharp knives to soak in the sink
but wash them immediately after use.
9
Always place knives that are not in use on the
magnetic knife rack or some other holder.
10
Use a wooden tamper to press food waste into
the waste grinder, never the fingers.
11
Never use glass, for example glass bowls; only
equipment that can tolerate falling on the deck.
Never recycle glass packaging. Food-grade
containers should be CE-approved or marked
with the glass/fork symbol.
20
Always use a armour glove during demanding
butchery to prevent cuts and serious damage to
the hands.
Appendix 4. Example – Leftover reuse plan
How to use leftovers without risk
Reusing leftovers is good when done correctly. Wasting food
is unethical and can put the food budget and the external
environment under pressure. Leftovers can make us ill if for
example they are heated to too low a temperature or leftovers
from the buffet have been chilled too slowly.
In your self-assessment programme, you should decide how to
handle leftovers from the buffet. Consider using the information
below to draw up a procedure for correct storage and use of
leftovers.
Rules of thumb:
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more than three hours must be thrown out.
Menu planning
It makes good sense to use leftovers especially when intended
for inclusion in another dish. This is also one of the reasons for
menu planning. For example in menu planning, you can plan
one day with lots of salmon steaks knowing there will be salmon
left over.
The leftovers can be reused directly by planning to use them
for example in a flan for next day’s lunch buffet. Baking a
salmon flan will ensure that the salmon is reheated to a core
temperature of 75°C (167°F). This ensures that you kill all the
microorganisms.
Alternatively, a stew in which leftovers have been frozen correctly
can also be put on the menu again, for example a week after
it was cooked. If reheating a stew, it must be heated to 75°C
(167°F) before serving. Stir the pan well and thoroughly to
ensure the heat is evenly distributed.
From buffet to frozen
Leftovers from the buffet can only be reused if they have not
been standing out too long. So limit the time for the buffet.
Food should only stand out for a maximum of three hours
from being taken from and replaced in the refrigerator. The
three hour interval does however assume a constant temperature of at least 65°C (149°F) for the warm food (on hot
plates), and for cold food to be at a max. 5°C (41°F) on
cooling plates. If hot food stands out at a lower temperature
and/or the cold food at too high a temperature, the length of
time in which it can stand out on the buffet must be shorter,
for example only two hours.
Leftovers that have been standing out on the buffet for more
than three hours must never be used in new dishes. They
must be thrown out.
When food is left over from the buffet, never mix the leftovers
with fresh food, that means never to mix “old and new”
together but keep leftovers in separate containers.
Only use leftover cold cuts if they can be heated to 75°C
(167°F). Cold cuts are often unsuitable for reheating when
they have been a long time on the buffet, for example because
the vitamins will have degraded.
Prepared food such as leftovers that have been frozen should
be used within one month.
A large portion of stew left over from dinner can perfectly
well be frozen and kept. Hot food is best chilled by spreading
it on a baking tray. Cover and allow to stand at room temperature. It can then be poured into a container and frozen. If you
pour it directly into a large container, there is the risk that it
may take a long time to cool down at the centre which could
give bacteria perfect conditions for growth.
Only save leftovers in food-grade packaging. For example, use
CE-marked food containers, or alternatively marked with the
glass and fork sign. Never reheat leftovers in recycled packaging
since plastic ice cream containers may not necessarily tolerate
heat. The containers and utensils you use must be absolutely
clean before use.
Always remember to use sticky labels with dates on packs
when packing leftovers in boxes.
Hot leftovers should be chilled from 65°C (149°F) to 10°C
(50°F) within a maximum of three hours. If it is sizzling hot,
allow to cool to room temperature before refrigerating. Place
leftovers for the night tray in the refrigerator and cover with
microwave film, for example.
23
Appendix 5. Thermometers
Several types
of thermometers
are available
Oven-proof probe thermometers - insert the probe to a depth
of 5-8 cm in the biggest part of the roast or meat loaf at the
start of cooking. While being cooked, it should remain there
all the time.
24
Digital probe thermometers are not designed to stay in the oven at high temperatures.
They are designed to be quickly inserted in food to measure the core temperature at
several places in a stew or roast. If taking the temperature of a dish or a roast that is
not thick, the sensor should be inserted along the centre.
Digital surface thermometers are designed to take the temperature of food when
served on a dish. The temperature is measured by laser so that the sensor does not
touch the food.
All thermometers must be calibrated every six or twelve months.
25
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