The galley on a ship refers to the kitchen area where food is prepared and cooked. Ships must comply with various health and safety regulations, and maintaining a clean galley is often a requirement for inspections by maritime authorities. In addition, proper management of garbage in the galley is essential for maintaining hygiene and safety on a ship.
Overall, maintaining good housekeeping onboard is crucial for a safe working environment. Ships must comply with various health and safety regulations, and keeping a clean galley is often a requirement for inspections by maritime authorities.
Furthermore, a tidy galley contributes to a more pleasant working environment, which can boost crew morale and overall satisfaction. Therefore, implementing best practices to maintain a clean and safe galley promotes hygiene and enhances the overall efficiency of ship operations.
Galley Waste
Waste produced on board within galley’s area include:
- Covers/Bags and other containers of food stored on board
- Food waste (organic) during preparation
- Food waste (remaining) after food consumption
- Cooking oil
As the waste mentioned above belongs to different garbage categories, various approaches and handling procedures should be implemented. Establishing designated bins for different types of waste, such as organic waste (food scraps), recyclables (plastics, glass, metal), and non-recyclable waste, as well as using color-coded bins or labels to help crew members easily identify the appropriate disposal method, are important practices for maintaining galley hygiene.
Covers/Bags/Containers
There are various types of containers used on board, including cans (made of aluminum or other food-grade materials), plastic, hard paper, and in some cases, wooden boxes, etc. According to MARPOL Annex V, these categories should be recycled following the applicable procedures for plastics and domestic waste.
However, specific materials should not be contaminated with food. In cases where materials are contaminated with food, all the above are subject to food waste category practices. These types of waste should be collected and discharged at appropriate shore facilities.
Food Waste
Food waste is considered to be the remaining food material generated during preparation and after consumption, and all materials contaminated with food should be separated. Separate bins should be designated for comminuted and non-comminuted food waste.
Comminuted or ground food waste may be discharged no less than 3 nautical miles (nm) from the nearest land while en route, outside special areas, and no less than 12 nm from the nearest land while en route within special areas.
The discharge of non-comminuted or ground waste is prohibited within special areas and permitted no less than 12 nm from the nearest land while en route outside special areas. Such garbage should preferably be retained for disposal in port. In the case of materials contaminated with food waste, they should be delivered to appropriate shore facilities.
Cooking Oil
This is a special category of generated garbage. Used cooking oil should be stored in separate, appropriate containers. Ideally, cooking oil should be retained for discharge in port in accordance with the laws of the receiving country. It’s important to note that large cruise ships often have specific tanks for collecting cooking oil, which can hold up to 1,000 cubic meters. Therefore, they require specific facilities to discharge such large amounts.
On cargo ships, which typically have 20 to 25 seafarers, the amount of used cooking oil generated is significantly lower than on cruise ships, making it easier to store on board and deliver ashore. Another approach for cargo ships is to incinerate used cooking oil in approved incinerators. However, operators must ensure that no water/oil drainage facility flows back into the engine room bilge system.
On some ships, there was a routine to mix cooking oil with sludge and treat it as sludge. However, MEPC 68 decided that this practice was not in line with MARPOL Annex V (MEPC 68/21, paragraph 12.14, MEPC, 2015). The reason for this decision was that in this case, Annex V waste is being mixed with oils specified in MARPOL Annex I, making it impossible for the Oil Water Separator to effectively treat cooking oil.”
Key considerations
Handling galley waste on board is a challenging task. Following poor practices, such as improper segregation and mixing cooking oil with sludge in tanks, may lead Port State Control Officers or MARPOL authorities (in EU ports) to enforce measures against the ship and operator. In most cases, these measures may include restrictions (detentions) or, in the case of MARPOL authorities, financial penalties (fines).
Nonetheless, keeping the galley clean is vital for several reasons. For example, a clean galley helps reduce the risk of contamination and the spread of bacteria that can cause food poisoning. Moreover, a clean galley is less attractive to pests, such as rodents and insects, which can carry diseases.
Overall, a clean and tidy galley contributes to a more pleasant working environment, boosting crew morale and overall satisfaction. In this regard, an effective Garbage Management Plan with specific rules for galley waste handling, along with proper implementation, is key to avoiding such measures.
