Key guidelines for food handling onboard

Regarding food, drinking water, and catering, it is essential to emphasize that seafarers must be supplied with adequate quantities of food and drinking water on board. This provision should consider the number of seafarers, their religious and cultural dietary requirements, and the duration and nature of the voyage. The food and drinking water provided should be of suitable quality, with all food items within their expiry dates. Furthermore, the food should offer sufficient nutritional value and variety.

What is more, the organization and equipment of the catering department shall be capable of providing the seafarers on board with varied and nutritious meals prepared and served in hygienic conditions while seafarers shall not be charged for their food and drinking water. 

Food storage arrangements

• Ships shall be fitted with a sufficient number of temperature-controlled food storage and handling rooms for the number of persons on board and the duration of the voyage.
• The temperature of the deep freezers should be maintained below – (minus) 12 degrees C for storage up to one month. Longer storage periods require a temperature of – (minus) 18 degrees C or below. The temperature of chill cabinets, cold storerooms and refrigerators should not exceed + (plus) 5 degrees C.
• Cold storeroom doors including the deep freezers should be operable from inside.
• The food including meat, fish, milk and milk products, vegetables, fruit and dry provisions shall be safely and hygienically stored on the shelves with respect to stock rotation, segregation and spillages.

Drinking water supplies

• The drinking water storage tanks shall be cleaned and disinfected during dry docks and wet docks or every two years, whichever is less, or more frequently, if drinking water tests results indicate contamination.
• Drinking water loading hoses shall be flushed prior to each use and disinfected at least once at intervals of not more than six (6) months. The hoses shall be capped and stored correctly.
• It is the shipowner’s responsibility to ensure that drinking water taken on board is of appropriate quality. At regular intervals, verification monitoring of drinking water should be done in accordance with WHO Guide to Ship Sanitation to demonstrate that the drinking water is not contaminated with microbial and chemical hazards.
• Monitoring of drinking water on board may be carried out by use of test kits. Prior to taking on drinking water at any port, a water quality report should be made available.

Guidelines for Food Preparation

• Always defrost raw meat, poultry or seafood in a refrigerator. They should be placed on a drip pan so that they are not resting in the thawed liquid and stored in a covered container, separate from and below other foods in the refrigerator that may be exposed to risk of contamination.
• For faster thawing, place food in a leak-proof plastic bag. Submerge it in cold tap water. Change the water every 30 minutes. Alternatively, microwave thawing may be used.
• Meat, poultry and seafood should be thoroughly defrosted before cooking; and cooked immediately after thawing.

Guidance towards food supplies and storage

• Always load ships with the safest food available by selecting food suppliers that can demonstrate adequate controls over their foodstuffs and suitable transport to the vessel. Food should be clean, wholesome, and free from spoilage and adulteration, and otherwise safe for human consumption.
• Food should not be stored on the floor, including the kitchen, cooling and freezing room floors. Storage of food at least 15 cm (six (6) inches) above deck is recommended.
• Maintain refrigerator temperature at 4.4° C (40° F) or below, and freezer temperature at -17.7° C (0° F) or below.
• Raw meat, poultry and seafood should be kept in a covered container with a drip pan when refrigerated to avoid cross-contamination caused by liquid draining.
• Cut and sliced fruits should be stored in sealed containers and placed in the refrigerator, unless used for immediate consumption. Cut, raw vegetables (e.g., celery or carrot sticks, cut potatoes and tofu) may be immersed in ice or water from potable water sources, but should be stored in the refrigerator until consumption.
•  Store canned products in a cool, clean and dry place (where possible around 10° C (50° F). Inspect canned products monthly. If they are past the expiration date, dispose of them. Also dispose of any dented, leaking, bulging or rusted cans.