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    CCMC (Hygiene) PPT Jan22

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    devmarineacademy
    The document discusses catering duties and responsibilities on merchant ships. It covers roles like the chief cook and general steward. It also discusses the importance of hygiene and food safety, including factors that contribute to foodborne illness and hygiene practices in catering operations.

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    © All Rights Reserved
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    CCMC (Hygiene) PPT Jan22

    Uploaded by

    devmarineacademy
    16 views13 pages
    The document discusses catering duties and responsibilities on merchant ships. It covers roles like the chief cook and general steward. It also discusses the importance of hygiene and food safety, including factors that contribute to foodborne illness and hygiene practices in catering operations.

    Original Title

    CCMC(HYGIENE) PPT JAN22

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    The document discusses catering duties and responsibilities on merchant ships. It covers roles like the chief cook and general steward. It also discusses the importance of hygiene and food safety, including factors that contribute to foodborne illness and hygiene practices in catering operations.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    16 views13 pages

    CCMC (Hygiene) PPT Jan22

    Uploaded by

    devmarineacademy
    The document discusses catering duties and responsibilities on merchant ships. It covers roles like the chief cook and general steward. It also discusses the importance of hygiene and food safety, including factors that contribute to foodborne illness and hygiene practices in catering operations.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 13

    CATRING ON MARCHANT SHIPS

    COOKING FOOD FOOD & BEVERAGE SERVICE HOUSKEEPING SERVICE


    (PRODUCTION)

    CATRING STAFF ON BOARD

    CHIF COOK GENERAL STEWARD OR


    HEAD OF THE DEPARTMENT MESS MAN

    SECOND COOK OR TRAINE COOK


    Duties and responsibility
    General Steward
     Cleaning – officer’s cabin, alleyways, smoking rooms,
    mess room and laundry.
     Laundry – linen, towels, tablecloths, kitchen duster,
    napkin and aprons.
     Servicing – food and Beverages to crew.
     Assisting(helping) Chief cook in his duties.
     Segregation and Disposal of Garbage.
     Self Safety at work, safe and hygienic food Handling.
     PERSONAL HYGIENE
     AND other task given by captain(Master)
    Duties and responsibility
    CHIF COOK
     Planning weekly MENU
     Cooking food
     Preparing Provision order
     Checking Provision received for Quality & Quantity.
     Maintaining the cost of the food.
     Segregation and Disposal of Garbage.
     Self Safety at work, safe and hygienic food Handling.
     PERSONAL HYGIENE
     AND other task given by captain(Master)
    HYGIENE AND FOOD SAFETY
     INTRODUCTION
     HYGENE
    • Hygiene is the study and Practice of keeping one self
    and one’s are clean to PREVENT ILLNESS.
     FOOD SAFETY
    • Food safety is a discipline of Handling,
    preparing and storage of food in ways that
    PREVENT FOOD BORNE ILLNESS.
    NEED & IMPORTANCE OF HYGIENE AND
    CLEANLINESS ON BOARD
     Basic need for hygiene is to PREVENT ILLNESS.
    It can be serious issue because
    • LIMITED MEDICAL FACILITY
    • MANPOWER NOT AVAILABLE
    • DISEASE CAN SPREAD TO THE ENTIRE CREW
    • LEGAL OBLIGATION
     Port Health Inspector- Found dirty may charge fine.
     Unhygienic food cause UNAPPETIZING(DIGESTING
    PROBLEM )
     NAKED EYE: Micro organisms or Toxins are NOT VISIBLE.
     REDUCE Pets and accident in Galley.
    PERSONAL HYGIENE
    INTRODUCTION : Personal hygiene is about to
    keeping oneself(our self) clean to Prevent illness to
    self and other around.
    Bath everyday Hair wash and keep Clean Nails shorts and clean.

    Daily shave Inform management if Before and after Hand


    feeling sick or unease wash

    Shoe is free from Brushing teeth and mouth Cover all cuts
    Contamination fresheners before duty

    Uniforms must be Clean Wear chef’s coat, Aprons Jewelry: Ring, watch ,
    and chef’s cap in galley bracelets not be worn.

    Personnel with beard Deodorants can use but


    wear a beard mask not perfumes
    COMMON HYGIENE TERMINOLOGY
    CLEAN: REMOVE SURFACE CONTAMINATION: CROSS-
    DIRT PRESENCE OF HARMFUL CONTAMINATION:
    BECTERIA TRANSFER BACTERIA FROM
    ONE FOOD TO ANOTHER

    SENITIZE: REDUCE PHF(Potentially FOOD POISONING:


    MICRO-ORGANISM Hazardous food) EATING CONATMINATED
    USING HEAT OR CHEMICAL : FOOD THAT ALLOW RAPID FOOD
    GROW OF BACTERIA

    STERILIZE:CLEAN ALL TDZ(Temperature FOOD INFECTION:


    MICRO-ORGANISM Danger Zoon): CONSUMPTION OF
    BETWEEN 5C TO 60C OR 40F HARMFUL BECTERIA
    TO 140F

    SPOIAGE: FOOD DAMAGE FOOD BORNE MINIMUM


    ILLNESS: ILLNESS INFECTIVE DOSE:
    TRANSMITTED TO HUMANS MINIMUM NUMBER OF
    BACTERIA TO CAUSE ILLNESS
    FACTORS THAT CONTRIBUTE TO FOOD
    BORNE ILLNESS
     Cross contamination between Raw and cooked food/
    ready to eat food
     Reheating of PHF(potentially hazardous foods)
     Food left in TDZ for too long.( after 4 hours food must be
    discarded)
     Food prepared too far in advance
     Food is not heated well
     Food handler is sick
     poor work habit (not maintain personal hygiene)
     Food is not cooked well.(serving uncooked food)
    SOURCE OF FOOD CONTAMINATION
     MICROBIAL ACTON : Bacteria, virus, fungus
    present every where, can CAUSE FOOD POISONING.
     PRESENCE OF CONTAMINATION: Presence of
    non food item, like NAIL,HAIR, STONES, STAPLER PINS
     ACTION OF INSECTS: Worms, Fruits Flies
     NATURAL ENZYMES: Food Spoils Naturally.
     CHEMICALS: Pesticide on Fruits and Vegetables,
    Wash before eating.
    SPOILAGE INDICATORS
    CANNED FOOD : FISH: MEAT:
    Puffing Gill not in bright red color Bed Smell
    Leakage Bad smell Texture bad
    date of expiry Dull Eyes Discolored
    Discharge gas while Broken Skin Grayish Color
    opening Texture not smooth
    Discolored
     solution looks impure
    where food is immersed

    POULTRY: EGG: MILK PEODUCT:


    Bad Smell Cracked Shell Milk curdles when boiled,
    Gray and black mauls Leaking bad test and smell
    Dull Skin Discolored Shell PANEER: color change or
    Blood Spot on Yolk bad taste
    BUTTER: Spoiled Taste
    CHEESE: Mould growth
    CURD: Bubble on Surface
    BACTERIAL GROWTH
    • FOOD: Micro organisms use food for energy
    and Growth
    • MOISTURE: Water or moist condition
    encourage the growth of all Micro organisms
    • TEMPERATURE: Bacteria grow in temperature
    danger zoon (5c to 60c)
    • TIME: Bacteria multiply in to two in 10-20
    mints and approx 16million n 8 hours.
    HYGIENE PRACTICES IN CATERING OPERAION

     Purchase from reputed Suppliers No ship crew are allowed in galley
    Check ingredients while receiving Use disposable gloves or tongs for
    Cold room temperature check twice a day handling ready to eat food
    Ready to eat food never store below raw
    food . No drink , eat or any form of tobacco in
    Frozen item thawed only under galley
    refrigeration Don’t cough or sneeze over food
    Vegetable must be washed well before Separate knives must be use
    cooking Separate cutting boards must be use
    Always keep ingredients in vessel Maintain Personal Hygiene
    Don’t touch eye, nose, ears , hair, skin on
    duty

    HAND WASHING PROCEDURES:


    Separate Sink required in food preparation area,
    USE Liquid SOAP
     Minimum 20Seconds washing and Use paper Towels or air dryer
    MUST WASH HAND visiting toilet , cleaning task , Coughing and After break.
    PEST CONTROL
     CLEANLINESS IS THE KEY TO PEST CONTROL

     COCKROACHES: Live in DARK & DAMP places. (Good Ventilation and


    lighting reduce cockroaches)

     FLIES: Release a FLUID ON FOOD to Liquefy.(Potholes and doors must be closed


    or covered with NETS to Prevent entry

     STORED GRAIN INSECTS: insects infesting cereals and pulses are called
    stored grain insects. (FIFO system should be strictly followed and OVERSTOCKING
    should be avoided)

     RATS: DESTROY much more then they EAT.(store room door must be closed, RAT
    GUARD MUST BE USED N MOORING ROPES AT PORT)

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