The Shipowners P&I Club has published Guidelines for Food Safety on Merchant Ships and Fishing Vessels in order to set a good basis for training courses on health care and hygiene in all maritime training settings.
Food safety is a basic requirement in the prevention of food related problems on board ships. The sourcing of wholesome safe food and water is essential.
Although clean and well maintained catering spaces give a good impression, food safety is more than cleanliness. It requires good working practices in accordance with basic principles of personal hygiene and food hygiene, covering the separation of raw and cooked foods and temperature control for example.
All vessels should apply for safety principles. Even if not requires by international regulations, documented systems with records enable a quality management approach to be taken, along the lines of the international Safety Management Code. As well as helping to focus minds on food safety, the system also provides evidence of good practices.
Receiving Provisions
It is important to use reputable suppliers but basic control measures should be taken before storing supplies to check if the food is fit for consumption, with a suitable shelf life compatible with the vessel’s trading pattern. Since stores are often delivered «Free Alongside Ship”, this control has to take place before storing them on board.
A simple check list should be used covering expiry dates, condition of packages and temperatures of chilled and frozen goods. Do not accept damaged packages or rusted tins.
Control and inspection of all elements in the food chain by the master or his deputy are a requirement in many countries. Although the catering department or a ship is responsible, everybody participates in the food safety culture on board.
Further details may be found by reaing the Guidelines below
Source : Shipowners P&I Club
