Sunday, October 23, 2011

Ship's Galley Safety Practices

A Good Housekeeping and Sanitation are primordial concerns in this area. Cleanliness must be keep A1 and uncompromising.
At all times, the Catering staff must observe the following Safety Practices at the Galley: 
  •  Keep it clean and free from grease spills or other spills. 
  •  Mop them up immediately in cases where spills become inevitable. 
  • Exercise extreme care when handling containers of hot grease and food.
  • Use Proper pads for handling hot utensils and containers.
  • Do not mop the decks while standing on wet, soapy and slippery areas.
  • Wear aprons, and be cautious when dropping food in hot grease for frying.
  • They must walk only and does not run, when carrying food, containers, and utensils.
  • Clean the range and filter hoods free of excessive grease at least once a week.
  • Use brooms and dustpans when sweeping broken dinning wares.
  • To avoid scalding perform always a check test before immersing hands in hot waters.
  • Wear proper safety gears (shoes, aprons, globes, hairnets) while at work in the galley.
  • When retrieving food provisions from the store room ensure that, the items carried does not obstruct the view of your walkways.
  • Use only designated dish washing agents for cleaning the galley utensils and not detergents.
  • Be alert always for early warning signs of electrical groundings that might cause sparks and fire in the galley.
  • Ensure that a fire extinguisher is always available at the galley, and they must know how to use it.
Take every precaution to ensure that SAFETY is always everyone's priority. 

References: safety
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