Ship Catering NCIII

Updates on Ships' Catering NC III
Lesson 1: Identifying the Components of a Health-balanced Meal

Objectives
At the end of the session, you should be able to:

 Identify the six (6) key nutrient categories
 Recognize the different daily quantity food intake guide
 Analyze the principles of food plate
Introduction
Food is essential to our body. Without food, our body will not move, our muscles will not work
and our cells will not be able to perform required function. In order to keep our body healthy
and strong, one must eat nutritious health-balanced food.
The health of the crew on board depends on you – the ship cook – as you plan, prepare and
serve the right amount of nutritious health-balanced meal that contains six (6) essential nutrient
categories.
If you decide to prepare and serve unhealthy foods that are high in preservatives, sodium or
sugar, then the crew would definitely acquire Non-Communicable Diseases (NCD) or lifestyle
diseases such as heart disease, stroke, obesity and type 2 diabetes.
To aid you in preparing nutritionally and health-balanced menu, you must have full grasp of
information on the components of a health-balanced meal. We will study in this lesson the
components of a health-balanced meal such as nutrient categories, recommended amount of
food intake and principles of food plate.
Nutrient is the substance found in food that is essential for growth and maintenance of life1. It is
grouped into six (6) categories namely:
1. Carbohydrate
2. Protein
3. Lipid or Fat
4. Vitamin
5. Mineral
6. Water
Carbohydrate, protein and fats are needed by the body in large amount, hence termed as
macronutrients. On the other hand, vitamins and minerals essential in performing internal
function are required in much smaller amount or are referred to as micronutrients.
1 www.oxforddictionaries.com
Carbohydrates
Carbohydrate is one of the six (6) nutrient categories

considered as the major source of energy. From the
food we eat, our body processes carbohydrates and
converts it into glucose or known as body sugar. The
body sugar is used for energy by the cells, tissues
and organs.
There are two (2) types of carbohydrates based on

their chemical structure and can either be simple or
complex. Example of foods that contain simple
carbohydrates are vegetables, fruits, milk and milk
products, while example of complex carbohydrates
are whole grain bread and cereals which are mostly
rich in fiber. Fiber cannot be converted into sugar
and is indigestible by the digestive system. This is
why it is recommended in each meal to have whole
grains in half of the carbohydrates served.
Remember!
Specific example of foods rich in carbohydrates are bread, pasta, rice and potatoes. Carbohydrates
that are good for the body are whole grains such as wheat oatmeal and brown rice.
Now that you have an idea that rice is a carbohydrate and is converted into body sugar, make sure
not to serve rice with pasta (noodles) or potatoes.
Protein
Protein, like carbohydrate and fat, is also considered as

source of body energy. It also plays a vital role in the
growth and maintenance of the body.
Intake of foods rich in protein is important because the

end product of protein – the amino acids – becomes
the building block of body tissues and is used as energy
source if carbohydrates and fats are not available.
Example of foods that are included in the protein

category are meat, poultry, seafood, beans and peas,
eggs, soy products, nuts and peas seeds.
Lipid or Fat
Lipid, also known as fat, is the third main

macronutrients needed by the body as
source of energy. It helps in the
absorption and transport of vitamins A,
D, E and K. Lipid is used to protect the
heart, kidneys and liver. It also plays a
role in keeping the body temperature as
it prevents heat loss on a cold
environment.
There are three (3) types of fats:
1. Unsaturated fats
Unsaturated fats are also known as the ‘good’ lipid. It stabilizes heart rhythm and ease
inflammation. Unsaturated fats has two (2) types: monounsaturated fats
and polyunsaturated fats.
Example of foods rich in unsaturated fat are some oils (olive, peanut, canola, corn, soybean),
avocado, almond, hazelnut, pumpkin seed and sesame seed.
2. Saturated fats
Saturated fats are type of lipids not recommended, to be taken in large amounts, because it can
increase cholesterol level in the blood. The advisable intake of saturated fat is about 5% to 6% of
the total daily calories.
Plant products, such as coconut, coconut oil, palm kernel oil and cocoa butter, and animal
products, such as beef, lamb, pork, butter, cream, and cheese, are examples of foods rich in
saturated fats1.
3. Trans fats
Trans fats are produced by heating vegetable oils, specifically partially hydrogenated oil ideal for
repeated frying fast food items. Intake of this fat can increase lipids that carry cholesterol
towards the heart and can also create inflammation or swelling of organs. This fat if taken in
large amounts, can lead to stroke, heart disease and diabetes.
Examples of foods rich in trans fat other than partially hydrogenated oil are beef fat and dairy
fat.
Did you know??
Unsaturated fat tends to be liquid at room temperature, while saturated and trans fat becomes
solid at room temperature.
(Source: American Heart Association)

Lesson 2: Profiling the Crew
Objectives
 Prepare the crew profile form

 Identify the components of the crew profile form
 Determine the importance of crew profiling
Introduction
A cook in a merchant vessel got used on serving rice and meat dishes. Vegetable dishes are
also excluded in his menu since he doesn’t eat those. He boards the ship and prepare his usual
menu. A Muslim and a vegetarian crew were also on board. In this case, the ship cook and the
crew both have shared responsibility in communicating each other – either written or verbal.
One way to communicate is with the use of the crew profile form that is used to gather
information on crew’s nationality, ailment and food preference. Study this lesson to help you
prepare a crew profile form.
Crew Profile Form

M/V Cruise
This form will be used as we prepare the best meal while you stay aboard. Rest assured the form
will be treated with utmost confidentiality and will be used in preparing nutritionally and health-
balanced menu.
Instruction: Supply the answer on the space provided. Answer in BOLD letters.
Name
Nationality
Religion
Indicate foods that you have allergies or that

you may have sensitivity to
Indicate any underlying diseases and or

condition
The Crew Profile Form
It is important to consider the religion, culture and health condition of the crew as you plan
and prepare a meal. Use the crew profile form to gather the essential information or data.
Preparing this form is part of the ship cook’s commitment to take care of the crew member’s
health and is also used as you prepare nutritionally health-balanced meal. There is no standard
form so customized it based on your preference or use your company’s prescribed form, if there
is any.
Crew profile form basically collects information of the crew including:
 Nationality (e.g. Japanese, American, Middle Easterner, Southern European)

 Religion (e.g. Hinduism, Judaism, Islam, Christianity, Roman Catholic)
 Health Condition (e.g. Allergens like peanuts, wheat, shellfish; Diseases and Conditions
like Diabetes, High Blood Pressure, Obesity)
Guidelines in Preparing the Crew Profile Form
Preparing a crew profile form is really an easy task. Use the guidelines below if you are to
prepare your own form:
 Decide on what type of format you want to use, either supply response type or checkbox
type.
Supply response format means that the crew will write the information needed on the space
provided while checkbox format means that the box beside the information will be ticked if that
is the answer. Format other than these two will also be considered.
 It is essential to provide instruction on how to fill-up the form. It is advisable to include

the confidentiality clause on the information they will provide, as well as the purpose of
the crew profile form.
 Include the components of a crew profile form including the name of the crew,
nationality, religion and health conditions.
 Review the prepared form and make sure that it is in accordance with the company
standard and procedure.
 After collecting all the form, count the total number of crew by nationality, religion and
health condition. This will be your basis in preparing menu plan and calendar menu.
Before proceeding to the next lesson, prepare your own crew profile form.
Lesson 3: Planning the Menu

Objectives
 Comprehend the guidelines in beginning inventory

 Calculate for the victualling allowance
 Determine the importance of beginning inventory and victualling allowance before
planning the menu
 Enumerate the international standards and requirements in menu planning
 Describe a menu plan in consideration with the cultural, religious and health conditions
dietary patterns
 Prepare a menu plan in consideration with the cultural, religious and health conditions
dietary patterns.
 Prepare the food preference questionnaire
Introduction
Is it important to plan the menu? Yes, planning a menu is important because
 It ensures that meals prepared are nutritious and health-balanced;

 It saves you from financial stress;
 It saves your actual cooking time;
 It reduces food wastes; and
 It will keep track of the meals you already prepared.
Before planning the menu, a ship cook must count the stocks available on hand and must
calculate the victualing budget.
To plan the menu, you must first be knowledgeable on the international standards and
requirements set by WHO. Then you will weigh up the cultural dietary patterns, religious beliefs
and health condition of the crew. All of these will be further discussed on this lesson.
Performing Beginning Inventory
Before Planning the Menu:

Performing Beginning Inventory
Beginning Inventory is a document needed to be furnished during initial count of the entire
stock. This lesson will focus on how to get the information needed to load in the ‘current
inventory’ table.
Reasons for Counting your Inventory
You probably have a good reason for counting your inventory. But this is a good time to
consider other benefits and reasons in tracking of inventory.
The following reasons are meant to remind you the common grounds in counting inventory
(Clearly Inventory, 2011)1:
 Tracking of Stocks.
Businesses have a large part of their capital tied up in assets. In this case, you
must keep track of the available stocks in the galley.
 Managing the Stock Level.

Knowing the exact amount of stocks on hand would be of help before planning a
menu. It will also be the basis in determining the stocks needed to be purchased,
as well as the free space available in the galley.
 Anticipate Demand.
Doing the beginning inventory in the long run would help you determine what
food supplies are mostly needed during holidays or season.
 Loss Control.
Practicing this as a routine would increase awareness on the number of spoilage,
thus estimating the loss occurred to the company.
 Location Decisions.
Constant inventory would help you identify the area where your old stocks are
kept and new stocks stored.
Guidelines for Conducting Beginning Inventory
Listed are the things to consider as you conduct physical inventory (Scanco,
2014):
 Check the Company Procedures and Policies.

The first thing to be done before performing a beginning inventory is to check
and review the company policies and procedures.
 Determine the Time to Conduct Inventory.

It is recommended to perform inventory during off hours, if possible. Everyone
should be involved in this task so everyone must be informed of the schedule.
 Prepare the Tool for Physical Count.

Determine the best suited tool for physical count to perform the task accurately.
Tools that can be used include count sheets, count cards or barcoding system.
 Assign Members to do the Inventory.

Identify and list the name of the members that would be in charge of the
inventory to lighten the workload. This is no longer applicable if you will perform
the task by yourself.
 Identify and Categorize the Stocks to Count.

Make a list or state to your co-workers the supplies that need to be counted.
Categorize the stocks according to the following classifications: meat, poultry,
fish and seafood, fresh produce (vegetables, fresh herbs and spices), dry
products (condiments, dry spices and herbs, canned products, flour, etc.), and
dairy products.
 Count the Stocks by Number or Weight.

Counting stocks is based on its quantity. This would be beneficial especially in
menu planning and stocks auditing..
 Tracking and Valuation of Stocks.

It is also optional to indicate the place where the stock is stored, place it was
bought and its cost. This would help track and estimate your stocks.
 Clean the Storage Area.

Make sure that the storage areas are cleaned; if it has any malfunction, report it
to the Captain and Chief Engineer.
 Rotate the Stocks.

To manage the stocks effectively, practice First In, First Out (FIFO) rule including
the par stocks. FIFO means the stocks first purchased will be used first.
Calculating the Total Budget Allowance
Before Planning the Menu: Calculating the Victualling Budget
Aside from the beginning inventory, one of the important factors to consider is the
calculation of victualling budget. Victualling simply means food supply. Victualling Budget refers
to the money allotted daily for the food of all crew members. Knowing the budget is one of the
factors to consider aside from the profile of the crew and beginning inventory before and as you
plan a menu. Note that the daily budget for each crew depends on the shipping company.
Example:
There are twenty four (24) crew on board. The management of the merchant ship has a
budget of $7 for each crew. The length of the merchant ship cruise is 7 days. Let us now
compute for the total food budget per day and for 7 days cruise.
Recall the data gathered:
Crew = 24
Budget per crew = $7
Number of days = 7 days
Let us compute for the Total Budget Allowance!
To compute for the crew’s budget per day, multiply the allotted budget per crew to the
total number of crew.
Food budget per day:
$7 x 24 crew = $168/ day – Total Food Budget
To get the total 7-day cruise budget, multiply the food budget per day to the total days of
cruise.
Total 7-day cruise budget:
$168 x 7 days = $1,176 total 7-day cruise budget
The budget per day ($168 in this example) is monitored by the Executive Chef and is
supervised by the Person In-Charge of every galley section to maintain transparency of food
budget.
Remember that every food item issued by the store for the galley must have a
corresponding food requisition from the Executive Chef or Chef de Partie to control the flow of
food stocks and budget.
Menu Planning
As discussed in the first lesson, the health of the crew lies greatly on the food they eat. In
creating a menu, the following should be considered:
 Crew Profile
The nutritious health-balanced food given should also conform to the health
condition and to the cultural and religious beliefs of the crew. Use the data
gathered from the Crew Profile Form as reference.
 Availability of supplies
The availability of the supplies depends on the listed goods on-hand (or from the
beginning inventory) and the supplies available on the market.
 Budget Allocation
Cost can be one of the most important factors to consider when preparing a
menu. Low allocation on food budget should not hinder the ship’s cook in
preparing nutritious, health-balanced meal.
 International Standards and Requirements

Menu that conforms to the cultural, religious and health aspect of a crew should
also comply with the international standards and requirements.
Other things to be considered as you plan a menu aside from the listed above are as follows:
 the type of institution

 the cooking skills of the ship cook
 availability of the equipment and supplies
International Standards and Requirements of a Menu
The menu to be prepared must comply with the standards and requirements set by the
international community. The focus of the international standards and requirements are on the
vitamin and mineral intake to fight lifestyle diseases.
Sodium Intake
The World Health Organization (WHO) strongly recommends a decrease of sodium intake. Adult
should consume less than 2,000 mg/day or 5 g/day reduction of sodium. The decrease of sodium
reduces the risk of high blood pressure, stroke and cardiovascular diseases.
Why is there a need to decrease sodium intake?
Sodium is needed to be decreased because it attracts water. If an adult has an increased sodium
intake - tendency is that the body will absorb more water; thus increasing the activity of the
heart pumping more than the usual.
The most common form of sodium is the sodium chloride or known as table salt.
Potassium Intake
WHO strongly recommends an increase of potassium intake. Potassium intake for adults should
be at least 90 mmol or 3,510 mg per day (conditional recommendation). Increase in potassium
intake also reduces high blood pressure, stroke and cardiovascular diseases.
Why is there a need to increase potassium intake?
Potassium helps our muscles and nerves communicate. Heart is a cardiac muscle. An increase in
potassium would definitely trigger and help the pumping of the heart. It also counteracts some
harmful effects of sodium on blood pressure.
Foods high in potassium include dark leafy green vegetables, potatoes, fish, nuts, milk, citrus
foods, mushrooms and bananas.
Sugar Intake
It is recommended by the WHO to decrease intake of free sugar* all throughout the life course.
Adult and children are strongly recommended to reduce less than 10% of total energy intake of
free sugars; and conditionally recommended additional reduction to below 5% of total energy
intake. Note that countries with low intake of free sugar than the prescribed amount need not
increase.
*What is free sugar?
It refers to the monosaccharide and disaccharides added to any foods and beverage, and are

present in syrups, honey and fruit juice.
Iron and Zinc
The concern of serving cereal and tuber-based diets or staple-based diet is that this type of diet
is low in mineral especially iron and zinc.
The recommended approach to this is the food-based approach by adding a small portion, or
50g, of meat, poultry and fish to increase the iron and zinc content to cereal and tuber-based
diets.
Vitamin A
To meet the dietary requirements of most staple-based diet, Vitamin A, specifically its
carotenoids, should be added to the meal.
Foods that can be added are 50 g cooked carrots or 21 g of raw carrots, 20 to 25 g fish or chicken
liver, green leafy vegetables including ivy gourd, and the carotenoid-rich red palm oil.
Vitamin C
Another vitamin needed by the body is Vitamin C that can be supplied by food intake. An
example is by adding an orange to a potato-based diet. Other Vitamin C food sources other than
orange are guava, amla, strawberries, papaya, melon, cantaloupe, spinach, asparagus, tomato
and brussels sprouts. Minimal cooking such as steaming or stir-frying should be done to
maximize its bio-available nutrient.
Tip:
Listed below are important things to consider as you develop healthier menus:
 Reduce sodium in soups, sauces and marinades to reduce risk of high blood pressure
and reduce risk of heart disease and stroke.
 Offer low-sugar and low-fat foods like fruits and vegetables.
 Offer fresh fruit desserts, sugar-free beverages, unsweetened cereals, baked items with
less sugar.
 Reduce fat and cholesterol by offering fish, chicken and turkey to reduce risk of some
cancers and coronary heart disease.
 Reduce portion sizes.
Menu Plan in Consideration of the Cultural Dietary Patterns
You are fully aware that a healthy body depends on one’s lifestyle and culture. As a ship cook,
you acknowledge the cultural differences of the passengers and crew aboard the ship.
Asian cuisine varies from their country of origin but most of it are based on rice and noodles
(pasta) having vegetables and meat dishes in small amounts. Asian countries also use soy-based
products like tofu (wet soy bean curd) and tempeh (dry fermented soy bean).
Middle easterners have a lot of similarities on their food choices such as olives, olive oil, pitas
(flat breads), honey, sesame seeds, chickpeas, mint and parsley.
Southern Europeans usually eat olive oil, olives, pasta in Southern Italy, rice meal such as risotto
in Greece and paella in Spain, and also well-cooked lamb and goat, fish and seafood.
Here is the summary of some commonly consumed foods in consideration of the cultural dietary
patterns (De Young et. al., 2005):
1. Native American
Blue corn flour to make cornbread, fruit dumplings, tortillas, carrot, cabbage, wild banana,
berries. No preferred food from dairy goods, fats and oil.
2. African – American
Biscuits, leafy greens, buttermilk, pork products, fish and lard. No preferred food from fruit
group.
3. Japanese
Rice products, noodles (pasta), bamboo shoots, burdock, cabbage, persimmons, fish, shellfish,
soy and rice oil. No preferred food from the dairy group.
4. Chinese
Rice and wheat related products, bamboo shoots, Chinese celery, parsley, and turnips,
kumquat, fish and seafood. No preferred food from the dairy group.
5. Filipino
Noodles (pasta), rice, bamboo shoots, green leafy vegetables, avocado, bitter melon
(ampalaya), guavas, custards and fish in all forms. No preferred food from fats and oils.
6. Southeastern Asians (Laos, Cambodia, Thailand, Vietnam, and the Mien)

Rice and related products, bamboo shoots, broccoli, Chinese parsley, apple pear, bitter melon,
coconut cream, sweet condensed milk, beef, chicken, deer, eggs, lard and peanut oil.
7. Mexican
Corn, taco shells, chilli peppers, salsa, tomatoes, avocado, guacamole, cheese and sour cream.
8. Puerto Rican and Cuban

Rice, starchy green bananas, beets, eggplants, tubers, coconuts, guava, mango, flan hard
cheese, chicken, fish, olive, peanut oil and lard.
Menu Plan in Consideration of Religious Beliefs
Here is a quick summary of food avoided by different religion:
Religion Pork Beef Lamb Chicken Fish
Islam X Halal only Halal only Halal only ✓

Hinduism X X ✓ ✓ ✓
Judaism X Kosher only Kosher only Kosher only ✓
Sikhism X X ✓ ✓ ✓
Buddhism (strict) X X X X X
7th day Adventist X X X ✓ ✓

Rastafarins Movement X X X X X
LEGEND: X – not allowed
✓ – allowed
Another important aspect in menu planning is the crew’s religious belief. Different menu items
are influenced by religion including Hinduism, Judaism, Orthodox Jews, Islam, Buddhism and
Christianity. Listed below are some helpful tips in planning a menu in consideration of religious
beliefs:
 Hindu people
consider eating beef a sin because cows are sacred. Most Hindus are following lacto-
vegetarian diet meaning dairy is added to the vegetarian diet or simply no meat, no egg.
 Jewish
people (with the religion Judaism) must prepare food according to the Kosher
guidelines. Orthodox Jews and Conservative Jews believe that edible animal must regurgitate
food and must have cloven feet. In this case, pig has cloven feet but does not chew the cud so
it is forbidden. It is also not allowed to prepare meat and dairy products together.
 Muslim(with Islam as their religion)

must have their meat slaughtered in the Halal manner or in accordance to their law. They
must not eat meat such as pig, birds of prey, wild animals, crustaceans, blood products,
aggressive fish and fish without scales. These meats are also called as Haram, or not to the law
foods.
 Buddhists
are mostly vegetarian, but may also eat meat if it is not killed for them to eat. All animal flesh
is forbidden and must also avoid alcohol consumption.
 7th day Adventist

prohibits to consume meat of pork, beef and lamb. They are mostly ovo-lacto vegetarians
meaning eggs and dairy products are added to the vegetarian diet.
 Christians
believe that fish and not meat should be served every Friday of the week during Lent/Lenten
Season.
Menu Plan in Consideration of Health Conditions
Aside from the cultural and religious consideration, a ship cook should also look into the health
condition of the crew. These include allergies and lifestyle diseases such as high blood pressure,
diabetes and cancer.
Allergies
Another main concern as a Ships’ Cook is the sensitivity of the crew to the food allergen.
Allergy is a chronic condition where our body reacts to foreign substances. The hypersensitivity
reaction occurs when the part of immune system called Immunoglobulin E (IgE) binds to the
food molecules that trigger the release of inflammatory chemical such as histamine.
Common foods that trigger the allergy, or known as allergens, include milk, peanut, egg,
shellfish, tree nut, wheat, rice and fruit. Signs and symptoms include itchiness, swelling of the
tongue, vomiting, diarrhea and hives. Severe symptom called anaphylaxis can cause red skin
rash, wheezing, difficulty of breathing, swelling of the face, lips, tongue and roof of mouth and
even unconsciousness after several minutes to hours of exposure.
There is no treatment for food allergy. The best way to prevent occurrence of this condition is to
not serve food that triggers the allergy. As a professional food worker, it is an important task to
identify the allergens of the crew and avoid its preparation.
In case of emergency, especially if the crew cannot breathe, a device called the auto-injection
pen that contains doses of adrenaline can be used to counteract anaphylaxis.
High Blood Pressure
As discussed on the previous lesson, high blood pressure is a serious concern that can lead to
cardiovascular diseases and stroke. Remember that the food that you serve can help prevent
non-communicable diseases.
To help reduce risk of high blood pressure among crew, serve a nutritious, health-balanced meal
low in sodium. An example of this would be the eating plan known as DASH diet.
Diabetes
Are you aware that there are two (2) types of diabetes? Type 1 is hereditary or from our parents’
genes, while Type 2 is from our sedentary lifestyle or the routine where a person has no or
irregular physical activity. This way of living also includes the habit of eating unhealthy and
processed foods.
To prevent incidence of diabetes and to serve food to crew with diabetes, make sure the meal is
rich in nutrients and low in fat and calories. Plate should be more on fruits, vegetables and
whole grains.
Cancer
Cancer is a disease where abnormal cells grow uncontrollably and then crowed out the normal
cells. According to WHO, cancer is the leading cause of morbidity and mortality worldwide. Like
diabetes, the cause is also due to genetics and sedentary lifestyle.
Serving nutritionally, health-balanced food is an essential step to prevent this disease. Serving
foods low in fat and with more fresh fruits, vegetables and whole grains would help the crew not
to develop cancer.
Preparing Menu Bank
Menu Bank is the compiled set dishes from breakfast to dinner. In this lesson, our goal is for you
to prepare nutritious health-balanced menu. We also recommend that you prepare a menu bank
that is classified into three (3) categories namely cultural, religious and health condition
category.
Here are sample menus for an American and a Muslim crew members:
Menu in accordance with the cultural dietary patterns: American (CNPP)
Breakfast Orange juice (3 c)

Melon (1-1/3 c)
Pancakes (12 pcs.)
Pancake syrup (8 tbsp)
1% low-fat milk (2 c)
Lunch Baked chicken nuggets

Shoestring potatoes
Margarine (4 tsp)
Orange gelatin salad
Dinner Honey Baked spicy fish
Noodles (4 c)
Peas and carrots (10 oz)
White bread (4 slices)
Margarine (8 tsp)
Chocolate rice pudding
Source: Center for Nutrition Policy and Promotion, USDA
Menu in accordance with the religious beliefs: Muslim during Ramadan
Iftar 3 dates with 2 glasses of water

(breakfast) 1 grilled chicken breast fillet
3 cups of salad
Handful of nuts
Cupful of preferred tea or coffee
Snacks 2 cups of green tea, followed by 1 whole papaya
Suhur 2 glasses of water,

(pre-dawn) 1 cup of oatmeal cooked in 2 cups fat free milk,
topped with 1 sliced banana and chopped date (optional)
Source: Productive Muslim

Another example is a full course menu plan:
Full Course Menu Plan:
Appetizer Egg Benedict
Main Course Halal Cordon Bleu

Chicken Tikka
Salad Waldorf Salad
Dessert Chocolate Mousse
Courtesy of Chef Naham Pelesigas
Preparing the Food Preference Questionnaire
Food Preference Questionnaire is a form given to the crew members to indicate their
preference for various food items. The commonly used questionnaire format is in rating scale
and is given to each crew attending the meal or at some appropriate time.
The purpose of having this questionnaire is for the ship cook to determine which of the
prepared meals are more or least popular, the crew’s desired frequency of the meal and the
most or least liked menu combinations. Make sure the questionnaire is updated regularly
because tastes change, new personnel come aboard and new items are procured.
To obtain good reliable data, consider the following factors:
o The manner in which the foods are described

o The instructions given with the questionnaire
o place and time it is filled out
Below is a simple example of food preference questionnaire:
Food Preference Questionnaire
This questionnaire is our reference to determine your most and least liked food items. Please
fill up the rating* and frequency** columns.(*Rating indicates how you like or dislike a food
item. **Frequency indicates the number of times you prefer the food item to be served.)
Rate the following food item according to your preference:
5 – Like very much
4 – Like moderately
3 – Neither like nor dislike
2 – Dislike moderately
1 – Dislike very much
e.g.
FOO R FRE
D A QU
ITEM TI EN
N CY
G per
we
ek
STEA 5 2x
MED a
FRA we
NKF ek
URTE
RS
FOOD ITEM RATING FREQUENCY per week
Salad Nicoise
Chocolate Mousse
Lesson 4: Planning the Calendar or Cycle Menu
Objectvies
 Plan and prepare the calendar and cycle menu

 Determine the advantages of cycle menu
 Enumerate ways to vary a cycle menu
Introduction
After studying how to prepare nutritious health-balanced menu, we will now
proceed to another lesson – which is the planning the calendar or cycle menu.
This is considered to be the most important part of the module because you
need to apply your knowledge and skills in meal and menu planning for you to
come up with nutritious health-balanced calendar menu.
Preparing the calendar menu would be easy because all you need to do is to
derive this from your prepared menu bank.
Preparing the Calendar or Cycle Menu
Calendar Menu
Calendar Menu refers to the series of menus planned in advance for a particular period
of time. It varies in each day of the cycle considering the number people eating the food as well
as their likes and dislikes.
Cycle Menu
Cycle Menu refers to the series of menus composed of breakfast, lunch and dinner. It is
planned for a particular cycle or from one (1) week to one (1) month. Menus are repeated at the
end of the cycle.
Why is the Cycle Menu important?
In any operation, when feeding the same people on a daily basis, it is important to have
a menu cycle. A menu cycle will allow the chef to achieve following points:
 To prevent many repetition of ingredients

 To prepare nutritionally, well balanced meals
 To forecast the ingredients and the quantities to be purchased
 To prevent over purchases
 To prevent supply shortages
 To control the daily food cost budget given by management even before purchases
The Cycle Menu System
The Cycle Menu System is the menu rotation plan recommended for use. It is a series of menus
planned to be used consecutively with some variations over a period of time. A cycle menu,
rotated with appropriate changes on a quarterly or seasonal basis, is recommended. They should
be reviewed continuously to increase variety and eliminate unpopular dishes. Cycle meals save
time and are easier to analyze thoroughly and to perfect than those written on a weekly basis.
Cycle menus also lend themselves to more forecasting of ration costs and requirements for
requisitioning and daily food preparation.
Advantages of the Cycle Menus
The principal advantages of a cycle menu are:
 better meals, time savings, improved cost control, and more effective supervision and
training
 contains easy-to-tailored menus in reference with the patrons’ preferences, available
supplies, and seasonal ingredients
Here is a sample breakfast calendar menu prepared by our expert:
ONE-MONTH MENU
SUNDAY MONDAY TUESDAY WEDNESD THURSDAY FRIDAY SATURDAY

AY
1 2 3 4
Fruit juice Fruit juice, Fruit juice, Fruit juice,

Hard Cereals, Cereals, Cereals,
boiled eggs Chicken longanisa, fried tuyo,
Tinapa, Tocino, scaramble fried eggs
Plain rice plain rice, d eggs, fried rice,
Coffee, coffee, tea, plain rice, coffee, tea
Tea, Milk milk toast coffee, tea, milk, toast
Toast milk, toast
Islam: no Islam: no
Islam: no pork; halal Islam: no pork;
pork; halal food only pork; halal food
food only halal food only
Judaism; no only Judaism: no
Judaism: pork; Judaism: pork
no pork kosher food no pork kosher food
kosher only kosher only
food only food only
5 6 7 8 9 10 11
Fruit juice, Fruit juice, Fruit juice, Fruit juice, Fruit juice, Fruit juice, Fruit juice,
cereals, cereals, cereals, cereals, cereals, cereals, bacon strips,
cheese beef potato sauteed oatmeal with sauteed cheese
omelet, tocino,garli omelet, tuna with ice cream, ground omelet
french c rice, sausage onions, hard boiled beef plain rice,
toast, coffee, french fried rice, eggs, coffee, plain rice, coffee,
coffee, tea, milk toast, coffee, tea, milk, coffee, tea, milk,
tea,milk ,toast coffee, tea, tea, milk, toast tea, milk, toast
,toast milk, toast toast toast
Islam: no Islam: no Islam: no
Islam: no pork; Islam: no Islam: no pork; Islam: no pork;
pork; halal food pork; pork; halal food pork; halal food
halal food only halal food halal food only halal food only
only only only only
Judaism: Judaism: no Judaism: no
Judaism: no no pork Judaism: no Judaism: pork Judaism: pork
pork kosher pork no pork kosher food no pork kosher food
kosher food food only kosher food kosher only kosher only
only only food only food only
12 13 14 15 16 17 18
Fruit Fruit Fruit Fruit Fruit Fruit Fruit

juice,cereal juice,cerea juice,cereal juice,cerea juice,cereals, juice,cerea juice,cereals,
s, ls, s, ls, bacon ls, spicy
cheese chilli con egg ham sausage,chee sauteed anchovies,ha
omelet, carne, sarciado,pla omelet,plai se omelet, corned rd boiled
anchovies, plain rice, in rice, n rice, coffee,tea, beef,hash eggs,
french toast coffee,tea, coffee,tea, coffee,tea, milk, french fried rice, garlic rice,
coffee,tea, milk, toast milk, toast milk, toast toast coffee,tea, coffee,tea,
milk, toast milk, toast milk, toast
Islam: no Islam: no Islam: no Islam: no

Islam: no pork; pork; pork; pork; Islam: no Islam: no
pork; halal food halal food halal food halal food pork; pork;
halal food only only only only halal food halal food
only only only
Judaism: Judaism: no Judaism: Judaism: no
Judaism: no no pork pork no pork pork Judaism: Judaism: no
pork kosher kosher food kosher kosher food no pork pork
kosher food food only only food only only kosher kosher food
only food only only
19 20 21 22 23 24 25
Fruit Fruit Fruit Fruit Fruit Fruit Fruit

juice,cereal juice,cerea juice,cereal juice,cerea juice,cereals, juice,cerea juice,cereals,
s, ls, s, ls, longanisa, ls, tuyo,fried
grilled hard fried tinapa, plain rice, sauteed eggs,
salami,chee boiled eggs,beef fried eggs, coffee,tea, corned plain rice,
se omelet, eggs,fried bacon, plain rice, milk, toast beef, coffee,tea,
plain rice, mackarel, plain rice, coffee,tea, plain rice, milk, toast
coffee,tea, plain rice, coffee,tea, milk, toast coffee,tea,
milk, toast coffee,tea, milk, toast Islam: no milk, toast
milk, toast pork; Islam: no
Islam: no halal food pork;
Islam: no Islam: no pork; only Islam: no halal food
pork; Islam: no pork; halal food pork; only
halal food pork; halal food only Judaism: no halal food
only halal food only pork only Judaism: no
only Judaism: kosher food pork
Judaism: no Judaism: no no pork only Judaism: kosher food
pork Judaism: pork kosher no pork only
kosher food no pork kosher food food only kosher
only kosher only food only
food only
26 27 28 29 30
Fruit Fruit Fruit Fruit Fruit

juice,cereal juice,cerea juice,cereal juice,cerea juice,cereals
s, ls, s ls grilled
spanish fried eggs, beef spicy sausage, fish
omelet, tinapa, tocino , anchovies, sarciado
French plain rice, fried rice, garlic rice, plain rice,
toast coffee,tea, coffee,tea, hard hard boiled
plain rice, milk, toast milk, toast boiled eggs eggs
coffee,tea, coffee,tea, coffee,tea,
milk, toast milk, toast milk, toast
Islam: no Islam: no
pork; pork;
Islam: no halal food halal food Islam: no Islam: no
pork; only only pork; pork;
halal food halal food halal food
only Judaism: Judaism: no only only
no pork pork
Judaism: no kosher kosher food Judaism: Judaism: no
pork food only only no pork pork
kosher food kosher kosher food
only food only only
(Courtesy of Chef Naham R. Pelisigas)

Varying the Cycle Menu
Perfecting the basic menu and introducing variety can be made easier with sample cycle
menus available from other sources. Past menus may be used as a guide if they have gained
acceptance. Experience gained through actual preparation and service of the menu points out
shortcuts, better preparation techniques, proper timing of food preparation, and the
arrangement of food on the serving line, preferred serving sizes, and the most attractive
arrangement of food on the trays. Supervisors can provide the level of training and supervision
required to perfect each meal. If the daily ration control record shows that the cost of the meals
in the cycle menu is excessive or is grossly below the allowed ration rate, the menu can be
changed to bring costs within acceptable limits. If inventories point out stocks that are either in
long or short supply,
Tips in Varying the Cycle Menu:
 Replace foods that are not available.

 Introduce new foods and try new recipes.
 Take advantage of seasonal foods or deals.
 Use leftovers wisely.
 Consider food accessibility.
Lesson 5: Requesting Ingredients and Supplies

Objectives
 Calculate the amount of food, supplies and ingredients according to the menu
 Determine inventory and ordering procedures
Introduction
After you prepare the calendar or cycle menu, you will then request for the ingredients and
supplies.
In this lesson, the focus will be on how to calculate the amount of food supplies and
ingredients, as well as the inventory and ordering procedures done to complete this task.
Calculating the Amount of Food Supplies and Ingredients
Where appropriate, the ship’s cook must be able to order food products to support the
menu plan, taking due account of raw ingredient usage and the financial implications.
Guidelines in Calculating the Amount of Food Supplies and Ingredients:
You can calculate food costs by following these steps:
1. Select recipes for the meal.

2. Determine the serving size.
3. Determine how many meals to prepare.
4. Adjust the recipes for number of servings.
5. Calculate the amount of food needed for the total number of meals. In this example, we
will focus on calculating the total purchase weight of beef. Aside from beef, you could
also compute for the total purchase weight of pork, seafood and other ingredients.
Ingredient # of Meals # of Portion per Total Unit Cost per Total
in a Cycle Crew Crew Purchase kilograms Cost
Weight
BEEF
Beef Topslice 6 25 0.180kg $4.11/kg

(Stew)
Beef Sirloin 4 25 0.160kg $2.67/kg

(Steak)
Beef Shoulder 6 25 0.180kg $4.11/kg

(Braised)

Total Cost Main Ingredients
Total Meals
Average Cost per Crew
Let us compute for the total purchase weight of the beef topslice:
Number of meals in a cycle = 6

Number of crew = 25
Portion per crew = 0.180kg
To compute for the total purchase weight, multiply the numbers of meals in a cycle, number of
crew and the portion allotted per crew.
6 x 25 x 0.180kg = 27 kg – Total Purchase Weight

Weight
BEEF
Beef Topslice 6 25 0.180kg 27 kg $4.11/kg

(Stew)

(Steak)

(Braised)


Total Meals
1. Calculate the total food cost.
To compute for total food cost, multiply the total purchase weight to the unit cost of the
item.
27 kg x $4.11 for each kilograms = $110.97 – Total Food Cost

Weight
BEEF
Beef Topslice 6 25 0.180kg 27 kg $4.11/kg $110.97

(Stew)

(Steak)

(Braised)

Total Meals
Ingredient # of Meals # of Portion Total Unit Cost per Total

in a Cycle Crew per Crew Purchase kilograms Cost
Weight
BEEF

(Stew)
Beef Sirloin 4 25 0.160kg 16 kg $2.67/kg $42.72

(Steak)
Beef Shoulder 6 25 0.180kg 27 kg $4.11/kg $110.97;

(Braised)

Total Meals
Note: Aside from beef, you should also calculate the total purchase weight and total food
cost of other ingredients such as pork and seafood before ordering request. This is to avoid
shortage of supplies and budget overrun (or spending money more than the allotted budget).
2. Calculate the total cost of main ingredients, total meals and average cost per crew. To
illustrate how the computation is done, we will use beef ingredients as an example. You
should also include other ingredients like pork and seafood to complete this task.
To compute for total cost of main ingredients, add the total food cost for each ingredient.
Total food cost for beef topslice = $110.97

Total food cost for beef sirloin = $42.72
Total food cost for beef shoulder = $110.97
$110.97 + $42.72 + $110.97 = $264.66 – Total Cost of Main Ingredients
To compute for total number of meals, add the number of meals in a cycle and multiply it to the
number of crew
Number of meals in a cycle using beef topslice = 6

Number of meals in a cycle using beef sirloin = 4
Number of meals in a cycle using beef shoulder = 6
Number of crew members = 25
6 meals using beef topslice + 4 meals using beef sirloin + 6 meals using beef shoulder
= 16 meals x 25 crew = 400 meals – Total Number of Meals
To compute for the average cost per crew, divide the total cost of main ingredients to the total
number of meals.
Total cost of main ingredients = $264.66 Total number of meals = 400 meals
$264.66 total cost of main ingredients / 400 meals = $0.66 – Average Cost per Crew
Ingredient # of Meals # of Portion Total Unit Cost per Total

in a Cycle Crew per Crew Purchase kilograms Cost
Weight
BEEF

(Stew)
Beef Sirloin 4 25 0.160kg 16 kg $2.67/kg $42.72

(Steak)
Beef Shoulder 6 25 0.180kg 27 kg $4.11/kg $110.97;

(Braised)

Total Cost Main Ingredients $264.66
Total Meals 400 meals
Average Cost per Crew $0.66 (for beef only)
After calculating the amount of food and food cost, you must:
 Check the budget

Once you calculate the estimated food cost of the menu, compare it to your food budget. If
the cost is too high for the food budget, replace some of the foods in the menu with less
costly ones or try other recipes.
 Check the equipment and labor capability

Based on the equipment you have and the number of staff at your summer site, you can
schedule production time, equipment usage and develop work schedules. It’s important to
find a balance between being over-scheduled and under-scheduled! When planning your
menus include schedules for food purchases, cost control and food preparation time and
delivery.
 Check the inventory

Based on the estimated amount of food you’ll need to prepare the menus, you should
determine the amount of food you already have in your store rooms and refrigerators.
Based on the estimated amount of food you’ll need to prepare the menus, you should
determine the amount of food you already have in your store rooms and refrigerators.
Inventory and Ordering Procedures

After estimating the amount of food discussed on the previous lesson, you will then check
the stocks and prepare order request.
The par stocks on board must be established in all areas for better control and avoid
shortage or running out of items. An inventory report, based on physical count, must be
produced before placing any orders.
Ordering Procedures
When placing an order for the F&B Department (food, beverage and consumables ), the
following must be considered:
 Par Stock
 Stock on Hand
 Pending Orders
 Order Period till next delivery date
 Average Consumption
A par stock for one (1) month should be maintained on board based on usage. The orders for
these items will be placed every one (1) month. When placing the orders for these items, a full
inventory must be attached or the order will not be processed. Ordering every month will give
more negotiation power with the suppliers due to the higher volume of the orders and saves the
company’s money.
In preparing order request, it is always safe to refer to existing company policies as these
have been practiced and proven the best way to do the job.
Examples of company policies in preparing order request:
1. Use of prescribed form;

2. Direct orders from the ship to the suppliers are not permitted without the permission of
the Operations (Purchasing) Department from the shore side office.
3. No cash purchases will be allowed without authorization.
4. Names and numbers to be contacted in case of emergencies will be provided
Unit 2: Supervise/Administer Galley Area

Lesson 1: Maintain Galley Stores and Supplies
Objectives
In this lesson, you will be able to:
Identify the different galley equipment and areas

Demonstrate proper selection of cleaning materials for specific types of surfaces
Demonstrate proper use of cleaning materials according to specifications
Introduction
Making sure that the galley stores and supplies are adequate is important to ensure a
successful and efficient workflow in the galley. As the ship’s cook, you will be tasked that all
galley stores and supplies are properly maintained.
Selection and Storage of Cleaning Materials:

Galley Equipment and Areas to be Cleaned
Food Contact Surfaces

Food contact surfaces are surfaces where the food is placed down or prepared. It is a priority
when it comes to cleaning the galley equipment and areas.
The food contact surfaces that you can find in the galley are:
 Equipment surfaces
 Tables and preparation areas
 Utensils
 Bins and totes
 Food grade packaging materials (i.e. foil, clear film)
General Requirements For Food Contact Surfaces
There are certain factors that you need to consider when choosing the correct food contact
surfaces to be used in the galley.
 It should be made from safe materials.

When we say that it should be made of safe materials, it means that the materials used
should be:
o Non- toxic (so there will be no leeching of chemicals)

o Non-absorbent (so it can be easily drained or dried)
o Able to resist corrosion; and
o Inert to cleaning and sanitizing chemicals
 It should have good quality fabrication. Food contact surfaces that have good

fabrication can be cleaned and sanitized effectively and have smooth surfaces that include the
seams, corners, and edges to avoid sudden accidents inside the galley during operations.
For safety purposes, you should avoid using food contact surfaces that are made out of the
following materials:
o Wood (due to microbial concerns)

o Ferrous metals (due to possible corrosion concerns)
o Brass (due to variable corrosion resistance and product quality concerns)
o Galvanized metal (due to corrosion and chemical leeching concerns)
The materials used to make food contact surfaces are critical when choosing the proper
cleaning chemicals and materials to use to keep up the cleanliness inside the galley. Food
contact surfaces are usually made out of stainless steel that are easy to clean and will not react
when applied with chemical cleaners.
It is also important to clean the outside of the equipment, the environment in the galley,
and observe one’s personal hygiene in order to
maintain a sanitary environment that is appropriate
for food processing.
Selecting Appropriate Cleaning Materials
In selecting the appropriate cleaning material to
use, you should consider the different types of food
contact surfaces present in the galley. It helps in
determining the types of cleaners and cleaning
practices to use.
Selection of Chemical Cleaning Materials
The selection of cleaning and sanitizing chemicals to be used in the galley will depend on:
 Food Soil type

It is the unwanted matter on food contact surfaces that can be either invisible or visible.
 Food Contact Surface type

The surface type is one of the primary concerns when it comes to evaluating the effectiveness
of the cleaning procedure.
The following are included in the surface characteristics in consideration:
o Surface Composition
These are the materials used in making the food contact surfaces. Stainless steel is the most
preferred surface when it comes to food equipment since it is less corrosive than other
metals.
o Surface Finish
This relates to the equipment design and construction standards of food contact surfaces.
When it comes to handling high-fat products, a less smooth surface is employed to allow
product release onto the surface.
o Surface Condition
If some of your food contact surfaces were mishandled (they have pitted, cracked,
corroded, or roughened surfaces) it is much more difficult to clean or might no longer be
cleanable.
 Application method
o Clean-in-place
It is a type of application or cleaning method that can be done without having to move the
equipment from one place to another.
o Clean-out-of-place
It is a type of application or cleaning method that requires the removal of the equipment
from their designated area and moving them to a cleaning station for cleaning.
o Manual
It is a type of application or cleaning method that requires the disassembly of galley
equipment for cleaning and inspection purposes.
 Water quality
The water quality needs to be considered since water contains 95-99% of the cleaning and
sanitizing solutions used in the galley.
The water works to do the following:

o It transfers the sanitizer or detergent to the food contact surface to be cleaned.
o It transfers the food soils or any contaminants from the food contact surface
Types of Chemical Cleaners
The different areas in the galley will often require different types of cleaners. A clean-in-place
surface or environment will need cleaners that do not foam as much as manually applied
cleaners.
o Detergents
 General Purpose
It is a cleaning/maintenance product suitable for washing cutlery and utensils.
 Alkaline
It is a water-soluble alkali that has detergent properties but does not contain any soap. It is
used when a strong detergent is needed in removing scuff marks and build up of dirt.
 Chlorinated (Chlorinated Alkaline)
 Acid
It is a type of detergent that has acid as its major component which is used in removing
mineral deposits or hard water deposits on equipments.
 Enzyme
It is a type of detergent that contains enzymes, proteins that are produced by living
organisms to assist in chemical reactions that help detergents be more effective in
removing dirt and stain.
o Sanitizers
 Chlorine
It is a cost effective product used in sanitizing equipment. When used effectively, it can
easily kill unwanted microorganisms.
 Iodine
It has a brown color that signifies strength and is less irritating when used compared to
chlorine.
 Quats
It is a non-toxic, odourless, non corrosive and stable to heat and in the presence of organic
matter.
 Chlorine dioxide
It is a versatile sanitizer that donates oxygen and breaks down to smaller components. It is
much less corrosive when applied on equipment and is environment-friendly.

Selecting Appropriate Cleaning Materials
Types of Cleaning Materials
 Brushes
The bristles of the brush is good for removing
food soils but if additional pressure is needed to
remove soils, the bristles may spread out
that may result to inefficient cleaning.
 Sponge
Sponges are popular cleaning materials since
they conform to cleaning surfaces and only
require light pressure when used to be
effective in manually removing food soils. They are also effective in cleaning knives and other
small tools used in the galley. Sponges should be kept in a sanitizing solution to prevent the
growth of bacteria in the sponge.
 Pressure spray
Pressure sprays are popular for cleaning difficult to reach food contact surfaces.
 Squeegee
Squeegees are used in cleaning floors and windows. It is used to control the liquid on a flat
surface.

Proper Usage and Storage of Cleaning Materials
When you have selected the proper chemical cleaning material for a specific food contact
surface or environment, be sure to follow the directions for every cleaner or sanitizer. Each
cleaner or sanitizer have their own optimal concentrations.
Always be aware of the usage requirements and limitations of the sanitizers that you will be
using. There are some sanitizers that are “no rinse” and should not be rinsed between
applications and food processing.
Sanitizers usually have a period of effectiveness that only last for several hours therefore
there is a need to repeat the sanitation of your equipment the next day prior to processing even
if you have already sanitized it the night before.
Proper Storage of Cleaning Materials
After using, you should make sure that all cleaning materials or tools are properly cleaned,
rinsed, and sanitized before storage to let them dry.
The brushes and squeegees can be hung on a wall or a board to dry. They can also be stored
in a fresh sanitizing solution.
You can store the sponges in a fresh sanitizer. They can also be stored where the air
circulates freely around them and they can dry in between uses.
Proper Storage of Chemicals
All chemical and cleaning materials and supplies should be kept inside the chemical storage.
The chemical/cleaning materials storage should be placed far away from any food storage
and food preparation areas to avoid contamination. You should always follow FIFO rule when
storing new supplies.
Storage of Food Items:

Principles of Receiving Provisions
Meat Ideal Color Ideal Texture
Beef Cherry red Firm and springs

back
Lamb Light red Firm and springs

back
Pork Light pink Firm and springs

back
Poultry Pink and fleshy Firm and springs

back
Seafoo Bright red or pink Firm and springs

d gills back
Receiving provisions of food from suppliers needs to be monitored to make sure that they
comply with the temperature requirements applying to the products.
That is why it is important that all food deliveries should be checked as soon as they are
received aboard.
Guidelines in Purchasing and Receiving Provisions
 All food items should come from approved sources and suppliers. You should be able to
document the name of the supplier of your goods. You should retain delivery notes and
receipts. You can also write down the details or save e-mails.
 When receiving delivery of goods, make sure that all deliveries arrive on time and off
peak. Off peak is when the galley, particularly the ship’s cook, is not busy with the galley
operations.
 Homemade food is not allowed in the delivery.
 Check the temperature of perishable products once received. It should be at 4°C (40°F)
or below for refrigerated items and -18°C (0°F) or below for frozen items. A higher
temperature on the outer packaging for a short while such as 1 to 2 hours is acceptable
 Check whether the packaging is intact, clean and (for tins) no bulges, and whether the
expiry date has passed.
 You should not accept poor quality of goods. You should notify the supplier immediately
of the poor consignment and complain and demand that they at least replace the products or
be returned without charge.
 It will be helpful in assessing the quality of goods if you inspect the delivery truck.
 Observe the surface of goods and look for signs of taint such as unpleasant smell, wrong
color, wrong consistency for fresh meat, or a slimy surface.
Principles of Food Storage

Here are eight ways food service operators can assure that food is stored safely:
 Follow the First In, First Out (FIFO) Rule

The FIFO rule protects both food safety and food quality. Whenever new shipments of food
arrive, the newer food is placed behind the older food so the older food is used first; this
applies for both cold and dry storage. It also helps to label all food with the date it was
received and a “use by” date to assure proper food safety and freshness.
 Place Meat As Low As Possible

Even if it is in a sealed container, meat or meat dishes should be stored below other items so
meat juices cannot drip down and contaminate those food items.
 Store Food In Air-tight Containers

Once air contacts food, the food starts to spoil. In order to increase shelf life and maintain
food safety and quality, food should be stored in air-tight containers. Use food pans (with
lids), ingredient bins and food storage boxes to keep your kitchen organized and safe from
infestations and bacteria.
 Store All Food Off The Floor

The 2009 FDA Food Code states that all food must be stored at least six inches above the
floor. This is to prevent water, dust or other contaminants from soaking through bags or
otherwise contaminating the food. A lot of local health codes go a step further and make the
minimum height 12 inches.
 Temperature Control Still Applies

Refrigerators are essential to food safety, but only when they are at the right temperature.
Every refrigerating unit should have a refrigerator thermometer so staff can check and make
sure food is below the temperature danger zone.
 Do Not Overload Refrigeration Units

If there are too many items stacked in a refrigerator, the unit will have to work too hard to
maintain the proper temperature. This could create hot spots in which certain areas of the
chiller/refrigerator are not cold enough. The refrigerating unit may even stop working
altogether. Blocking the internal and external air vents will also cause the refrigerator to bog
down and can result in unsafe storage conditions.
 Keep Shelves and Floors Clean and Organized

Use wall shelving and shelving units to keep your kitchen organized. Anywhere there is dirt or
food spills, bacteria can grow, so keeping floors and shelves clean are a must for maintaining
proper food safety in the kitchen. Organized shelves with the items clearly labeled also
decreases the amount of time employees have to hold the door open and locate items.
 When In Doubt, Throw It Out

The bottom line for all safe food handling and storage practices is that when product safety is
in doubt, err on the side of caution and throw the food away. Saying, “It should be fine”
usually leads to a case of food poisoning.
Proper Storage of Food Items

htt ps://youtu.be/F-7Pq1sMAjA
Supplies
Proper Storage Procedures - Proper Storage in the Freezer
Proper storage of supplies, especially food items, is crucial in sustaining the operations of the
galley. The main food storing techniques include:
Proper Storage in the Freezer
Freezing is the most utilized type of food storage today. It prolongs the shelf life of food by
being stored in a very low temperature wherein bacteria cannot thrive that may cause food
contamination.
 Preparation of Food before Freezing
o Before freezing, most vegetables require blanching, heating vegetables in boiling

water or in steam, then submerging them in ice water. Blanching helps preserve the color
and nutrients in frozen vegetables. It is specific for each type of produce. A general rule in
blanching is that if the produce color intensifies while blanching, it should be removed from
the boiling water or steam.
o Since some fruits darken when frozen directly, you can dip the fruit first in an
ascorbic acid syrup (or lemon juice) before freezing.
o When freezing produce, always use the best produce quality for storing as it can
be kept longer and will not go bad as quickly.
Frozen produce usually last for at least 6 months and when properly stored, may last much
longer.
Always follow the FIFO rule when storing old and new food items in the freezer.
You have to make sure that you always use airtight containers for storage to prevent moisture
loss and freezer burn. It can also be stored in 3” shallow pan.
Though freezing is simple to follow and retains much of the flavor and vitamins of the produce,
its drawbacks are that it is energy-intensive and may result to food spoilage if the power goes
out and it becomes warm.
For you to reap the benefits of freezing, you have to see to it that the freezer temperature
should be maintained below 0.4°C (32.72°F).
General Guidelines of Storing Raw Meat in the Freezer

Poultry 6 months
Ground Meat 3-4 months
Steaks or Chops 4 -6 months
Fish 6 months
Hotdogs and Luncheon Meat 1-2 months
 Proper Steps in Defrosting or Thawing
o Food should never be thawed at room temperature as this increases the risk of
bacterial and fungal growth that may lead to food poisoning.
o Once thawed, you should use the thawed food immediately and should not be
refrozen.
o Frozen food can be thawed using the following methods:
 Microwave oven
 Secure the frozen food item that you want to thaw from the
freezer.
 Place the food item on a microwavable container or plate.
 Use plastic wrap to cover the frozen food item.
 Open the microwave and place the container inside.
 Close the microwave and set the appropriate temperature and
time for your chosen food item.
 Wait for the timer to set off before opening the microwave.
 Remove the food item from the microwave and use it
immediately.
 Under refrigeration
 Secure the frozen food item that you want to thaw from the
freezer.
 Place the food item on a 3 inches shallow pan or container.
 Place it inside the refrigerator/chiller at 4° C (40°F) overnight or
until the food item is thawed.
 Use the thawed food item immediately.
Proper Storage Procedures

htt ps://youtu.be/W_dikUIL4Nc
Supplies
Proper Storage in the Refrigerator / Chiller
Refrigeration (chiller)
The refrigeration method of storage follows the same principle as to freezing but maintain a
higher temperature.
You have to make sure that the cold room and refrigerators must be kept clean and tidy.
There is a possibility for contamination if the refrigerators are not kept properly. Also, always
maintain the ideal operating temperature in a refrigerator which is 2-4°C (34-40°F) or below.
If there will be an instance that food may becomes spoiled; You should discard foods that
have been warmer than 4°C (40°F) for more than 2 hours. If there is any doubt at all about the
length of time that the food has been exposed at room temperature then it should be thrown
out. Perishable food could be
 chilled ready meals or prepared ingredients

 meat
 poultry
 eggs
 sliced cold cuts
 salads cheese
 sandwiches
 fresh pasta
 cheesecakes
 desserts
 minced meat
 fish or minced fish; and
 fresh dairy products
Do not forget to follow the First In First Out basis to make sure that stocks are rotating.
General Guidelines of Storing Raw Meat
Refrigerator/Chiller Freezer
Poultry 1-2 days
Ground Meat 1-2 days
Steaks or Chops 3 days
Fish 1-2 days
Hotdogs and Luncheon 3 days

Meat
Refrigeration Level of Storage

When storing food inside the freezer, you must follow the proper level of storage.
 The cooked food should be on the top level. This will prevent any raw meat from
contaminating the cooked food.
 The raw meats like beef and lamb can be stored on the second level.
 The raw seafood is stored at the third level.
 The raw pork meat is stored on the fourth level.
 The raw poultry is stored on the fifth or last level.
The poultry is stored at the last level since it has been proven that it carries salmonella.
htt ps://youtu.be/dpOPfP_SdgI
Supplies
Proper Storage Procedure in the Dry Storage
The ideal temperature for storing dry goods, corn products, and flour is at 13°C (55°F) or at
room temperature.
There must be enough shelves and no stores on the floor. The shelves front should be
elevated to keep goods in place during high seas. The lowest shelf should be placed at 6 inches
above the deck and 3 inches of the wall.
The dry stores must be ventilated so the air is dry and clean, and mould is directed away
from the food products. You see to it that food must never be stored in rooms where there are
diesel fumes or pipe running through with the risk of oil leaks or water from drains.
You are required to follow the First In First Out (FIFO) rule. You should also look out for
dented cans in storage for proper disposal. The lead from the cans and the chemicals from the
food content may have a reaction resulting to food contamination. This may cause foodborne
sickness caused by chemicals.
Do not forget to always store the heavy items in the lower shelves.
htt ps://youtu.be/tYYlnA46qks
Proper Storage Procedure in the Hot Food Cabinet
The hot food cabinet is where the cooked food or any food waiting to be served is placed.
You must monitor that the temperature of the hot food cabinet is maintained at 60°C
(140°F).and above to avoid contamination. If storing dishes with eggs, the maintained
temperature should be at 68°C (155°F).
Hot food is only allowed to be stored up to 4 hours inside the hot food cabinet. If it not yet
served after 4 hours you must discard the food immediately.
When reheating cold food, the internal temperature should be at 74°C (165°F).
htt ps://youtu.be/1c8piaZjjlg
Food Safety Guidelines
Due to the nature of work aboard a ship, it

is possible that food products be contaminated
with the physical and chemical items
surrounding it. As the ship cook, it is your
responsibility to uphold a hygienic
environment and work flow to ensure that no
food will be contaminated, contaminated food
may cause the appearance of food-borne
diseases. Your most critical job as a ship cook is
to guarantee food safety in the galley.
Food safety is the practice of handling,

preparing, and storing food that prevents food-borne illnesses.
There are several standards and protocols followed for you to run a galley.
Hazard Analysis Critical Control Points (HACCP)
It is a systematic preventive approach to food safety that addresses physical, chemical, and
biological hazards as a means of prevention rather than finished product inspection.
 It is used in the food industry to identify potential food safety hazards in order for key
actions to be taken to reduce or eliminate the risk of hazards being realized.
 In the case of companies operating vessels with a substantial crew complement, the
philosophy of the international safety management code is likely to have been extended
already to include food and fresh water and hygiene issues based on a hazard analysis and
critical control point (HACCP) system.
HACCP Standard Operating Procedures
 Food can become unsafe if the following favorable conditions supporting bacteria
growth are present:
o F- Food
o A- Air
o T- Time
o T – Temperature
o O – Oxygen
o M - Moist
 Food can also become unsafe when it is kept in the temperature danger zone, if good
personal hygiene is not followed, and if there is presence of food contamination.
 You can keep food safe by using time and temperature control, practicing good personal
hygiene, and preventing cross contamination.
 Hot food is should be maintained at 57° C (140°F) and above while cold food is should be
at 5°C (40°F). You must always use a thermometer to measure the internal temperature of the
food to make sure that it is not in between 5-57°C (40-140°F) which is considered as the
temperature danger when it comes to food storage.
Chopping Board Color Coding System

https://youtu.be/pdtVh1z8aFU
During food preparation and cooking, the raw ingredients are exposed to many
contaminants that may ruin the food you are preparing.
The Chopping Board Color Coding System is followed to avoid such contamination.
A specific color of the chopping board is assigned to be used with a specific type of food or
ingredient.
COLOR FOOD TO BE PREPARED
Red Raw meat (beef, lamb)
Yellow Raw poultry
Blue Raw seafood
Green Minerals (fruits and vegetables)
Brown Cooked food and ready to eat

items
White Bread and pastry
You should use food grade gloves when handling cooked and ready to eat food items to avoid
cross/food contamination.
Always wash and sanitize each chopping board before and after use.
Lesson 2: Maintain Galley Equipment and Facilities

Objectives
Session Objectives
In this lesson, you will be able to:
 Identify the importance of personal hygiene and its good practices

 Describe the different factors in cleaning and disinfecting the galley area
 Identify the proper procedure in cleaning the different cooking equipment and areas in
the galley area
Introduction
Working in the galley will allow you to use certain equipment and facilities that will need
maintaining to prolong its use. In this lesson, you will learn the importance of personal hygiene
in working in the galley and knowing the proper procedures in cleaning and maintaining the
equipment and areas in the galley.
Personal Hygiene:
Importance and Practice of Personal Hygiene
It is important to maintain a good personal hygiene to prevent any food contamination and
also the spread of diseases in the galley. The following are examples of good personal hygiene
practices that you should follow:
 Take a bath at least once a day.

 Always brush your teeth every after meals.
 Make sure that your fingernails are properly cleaned and trimmed.
 Make sure that the mustache is properly trimmed or shaved.
 Eating and smoking inside the galley is strictly prohibited.
 Cover your mouth when coughing or sneezing.
 Never cough, sneeze, or spit in the kitchen sink. You should use the washroom sink
instead.
 Always use the complete Persona Protective Equipment (PPE) when working inside the
galley.
Personal Hygiene:
Clothing and Appearances
You must be keen of the following steps in

maintaining the complete personal protective
equipment and appearance when working in the
galley:
 You should remove any jewelry including

IDs and nameplates. A plain wedding band or
ring is allowed.
 Always wear clean uniforms and aprons

daily. Avoid wearing your apron into the
bathroom or smoking areas.
 You must wear gloves when handling ready
to eat food.
 You can only wear gloves when performing
the actual task.
 Do not forget to wash your hands before putting on the gloves. Wearing gloves is never
a replacement for hand washing.
 Never keep used or unused gloves in your pocket or anywhere.
 Make sure to always change your gloves when they are soiled, torn, and after each job
interruption.
 You must remove your gloves when leaving the work station.
 You should always wear a hairnet while inside the food preparation areas.
Personal Hygiene:
Proper Hand Washing
Steps in Hand Washing
htt ps://youtu.be/j_eSMWcrL_g
Before handling any equipment or completing any procedures in the galley, you must first
perform the steps in proper hand washing..
 Wet the front and back of your hands with warm water then add the soap.
 Spread the soap thoroughly onto your hands.
 Rub hands and wrist thoroughly for 20 seconds.
 Using the nail brush, brush the palm and back of your hand including the nails.
 Rinse the soap off your hands under running water.
 Use disposable paper towel or air dryer to dry your hands.
 After drying your hands, use the same disposable paper towel to turn off the faucet.
 Throw the disposable paper towel in the trash can.
Remember to always wash your hands as often as you can.
When to Perform Hand Washing
 Before or after eating and smoking

 After coughing or sneezing
 After handling food waste
 After handling chemicals
 Before and after using gloves
 After using the telephone
 In between handling raw and cooked food
 After touching any part of your body
Where to Perform Hand Washing
 Always wash your hands at the designated hand wash sink.
 Limiting the performance of hand washing in a designated sink is followed because the
liquid hand wash soap paper towel is available in that certain area and it prevents
contamination of food during food preparation.
 Make sure that the designated hand wash sink is used for hand washing only and not to
be used for washing utensils and towels
 It is also not acceptable to dump ice in sinks.
 To avoid contamination, avoid leaving food containers in or on the sink and trolley and
sanitizer bucket in front of the sink.
Cleaning Steps and Washing Factors
The key concepts of cleaning and sanitizing are summarized in 4 steps:
1. Pre-rinse
o removes loose soil from surfaces prior to cleaning
o use warm water (100-120°F)
2. Wash
o removes carbohydrate, fat, protein and mineral soils

o follow SSOPs for cleaning procedures and chemical selection
 Washing Factors (TACT)

 Time
 too little: not enough surface interaction

 too much: temperature cools, detergent deposits
 just right: surface wets, soils are removed and washed
away
 Action (Mechanical Force)
 loosens soils and disrupts biofilms

 need to have contact with all surfaces
 use turbulent flow, slugging
 Chemical Concentration
 too little: not enough cleaning power

 too much: may reduce efficiency, may leave residues,
wastes money
 just right: does the job
 Temperature
 use the correct temperature according to the SSOPs
 water should be 120°F at the end of the wash cycle
 too hot: proteins denature and deposit, dangerous for
personnel
3. Post-rinse
o removes detergent and chlorine

o rinse water may be acidified (Acid Rinse)
o removes minerals and prevents mineral deposits
4. Sanitize
o reduces the number of microorganisms on surfaces

o sanitizes surfaces before use
o only clean surfaces can be sanitized!
Proper Cleaning and Disinfecting Procedures of the Cooking Equipment
htt ps://youtu.be/KYVc0OUfvLs
Cooking equipments are the main tools to use in the galley. That is why it is important to ensure
each are in good state.
In the galley, there are two ways that you can do in cleaning the cooking equipment. It is the
three compartment sink method or by using the dishwashing machine. It is required in the galley
to have either the three compartment sink or a dishwashing machine.
Three compartment sink method
 Remove or scrape all food remnants from the utensils that were used during the food
preparation and cooking.
 Afterwards, wash the utensils in the first sink filled with warm water and detergent.
 Rinse the washed utensils in the second sink filled with clean hot water that is as hot as
your hand can stand.
 Sanitize the utensils in the third sink using hot water or a solution of water and sanitizing
agent. The sanitizing solution should follow the ratio of 1 tablespoon of sanitizing agent for
every 1 gallon of water.
 Air dry the sanitized utensils on the drying rack before storing. Do not towel dry to
prevent contaminating the utensils.
Dishwashing Machine
 Using water, remove any food remnants remaining from the soiled utensils.
 Placed each utensil in on the rack inside the dishwashing machine.
 Pull down the top part of the dishwashing machine using the bar in front.
 Press the button to start the wash cycle.
 Once done, the machine will alert you if you can open the top part of the machine.
 Remove the entire dish rack inside the machine and place it on top of a table to air dry.
Three Bucket System

In the three bucket system, three buckets are used and each is assigned for a specific
purpose. One bucket is for washing, one for rinsing, and another one for sanitizing. Each bucket
should be appropriately labelled of its purpose.
 Pour the contents of the WASH bucket, which is water and detergent, on the equipment.
 Scrub the equipment using a sponge to remove any food soil on the equipment. Avoid
using wash cloths inside the galley since these spread the germs and bacteria when used.
 Pour the water from the RINSE bucket on the equipment. The temperature of the water
should be kept not lower than 82 °C (180 °F).
 Remove excess water by using the sponge.
 Pour the contents of the SANTIZE bucket which contains a solution of warm water and a
sanitizing agent. Remove excess water using the sponge.
 Let the equipment air dry. Avoid using towels to dry any equipment since these may
cause contamination.
It is important for utensils and other food processing equipment to be cleaned and disinfected at
least once every working day or immediately after use.
Cleaning and Sanitation of the Galley Area:
Areas in the Galley to be Cleaned
htt ps://youtu.be/4iOElW8I4ew
Inside the galley, there are specific areas that are used to have an efficient work flow during
galley operations.
There are five major areas that are important during galley operations.
Freezer
The freezer is the most utilized type of food storage inside the galley. It keeps the food perfect
for use for long periods of time.
Refrigerator/Chiller
This is also a type of storage area for food that follows the same principle in the freezer storage
but is maintained at a lower temperature.
Dry Storage
The dry storage is where all canned and dry goods are stored to avoid contamination. The
temperature needed to be maintained inside the dry storage is at room temperature.
Chemical/ Cleaning Storage

The chemical/cleaning storage is where all chemicals and materials used in cleaning are stored.
It should be placed away from any food storage and food preparation areas to avoid chemical
contamination.
Cooking and Preparation Area
It is in the cooking and preparation area that all foods are prepared by the cook for the
consumption of the crew inside the galley.
Always maintain a bucket containing a sanitizing solution to keep your wash cloths that you can
use to clean spillage during galley operations.
Each area should be maintained and cleaned before, during, and after each service. By
maintaining the food safety inside the galley, you can avoid any contamination that may result
to further problems.
Proper Cleaning and Sanitizing Procedure of the Galley Area
The galley is the designed so that it must be easy to clean and disinfect. That is why the galley
and mess should be practically organized.
Deck, tables and bulkheads should have smooth surfaces that are easy to clean and that can
tolerate frequent washing and disinfection.
There are no detailed regulations for how to carry out cleaning and disinfecting. The responsible
person in the galley decides how it should be done and describes the systematic routines in the
self-assessment program. However,
It is necessary to have high standards of cleaning due to the following reasons:
 Food remnants can contain harmful bacteria and must be removed to prevent food
poisoning.
 To prevent pests from arriving.
 To stop the risk of foreign bodies physically contaminating food.
 To promote awareness of hygiene amongst galley personnel and crew.
 To create a pleasant working environment and to take the lead by setting a good
example for the rest of the crew
Cleaning and disinfecting workplaces, machinery and equipment should be done in six stages:
 Remove all visible dirt for example with a scraper, brush or broom with scraper blade
(for the deck). Use gloves.
 Use hot water with a measured dose of suitable detergent to remove dirt. Read the
directions on the datasheet/label.
 After cleaning, wash down the areas with clean water and take care to remove all soap
remnants.
 Use disinfectants at the correct dilution. Follow the directions on the packaging.
 Wring out a clean cloth rinsed in clean water with disinfectant to dry off surfaces so
there are no detergent residues on tables and surfaces that are in direct contact with food.
Cleaned surfaces should be visibly dry.
 Your detergents and disinfectants should be stored separately from food and the food
preparation areas to prevent contamination

Proper Cleaning and Sanitizing Procedure of the Galley Area
Three Bucket System
https://youtu.be/AZnv_hvf5Q0
In the three bucket system, three buckets are used and each is assigned for a specific purpose.
One bucket is for washing, one for rinsing, and another one for sanitizing. Each bucket should be
appropriately labelled of its purpose.
 Pour the contents of the WASH bucket, which is water and detergent, on the dirty floor.
 Scrub the wet floor using a floor brush. Avoid using mops inside the galley because these
spread the germs and bacteria when used. Push the excess water on the floor to the drainage
using the squeegee.
 Pour the water from the RINSE bucket on the floor. Remove excess water by using the
squeegee to push the excess water to the drainage.
 Lastly, pour the contents of the SANTIZE bucket which is a solution of hot water and a
sanitizing agent. Remove excess water using the squeegee.
 Let it air dry.
Sanitizing Bucket
The sanitizing bucket is a bucket that contains a solution of warm water and sanitizing agent.
This is where the wash cloths used for spillage during the galley operations are placed.
The following steps are followed when using the sanitizing bucket.
 Get a wash cloth from the sanitizing bucket.

 Using the wash cloth, wipe off the spillage off until it is clean.
 Rinse the used wash cloth in the sink to remove the absorbed dirt.
 Place the wash cloth back in the sanitizing bucket after rinsing.
A sanitizing should be maintained inside the galley during operations.
Waste Disposal System:
Equipment Used in Waste Disposal
Essential materials and equipment are needed to properly perform waste disposal in the galley.
 Waste in the galley should be placed in bins with lids and should be of a suitable size.
The bins must be kept in good condition and be easy to clean and disinfect since it can be a
serious source of contamination.
 Large pedal bins are recommended since otherwise you have to touch the lid of the
waste bin with your hands which may cause contamination.
 Garbage facilities must be constructed and run in such a way that they can be kept clean
and prevent access by pests. This is to prevent contamination.
Waste Disposal System:

Waste Disposal Procedure – Waste Segregation
A waste disposal plan can also be helpful for sorting waste at source. If there is enough room,
waste can be sorted into food remnants, plastic, metal, paper/cardboard and other flammable
items. Daily routines that follow the ship-owners/ship’s waste procedures must ensure that
waste is removed and stored during the day.
Waste Segregation
Inside the galley, you must make sure that there are large bins provided to easily carry out waste
segregation throughout the daily operations.
Each bin should be labelled and lined with waste bags for easier disposal of its contents. The
waste inside galley is segregated into the three categories:
 Food Wastes
These are the leftover food that includes the food soil, leftover food, and the spoiled food
supplies in the galley.
 Plastic Wastes
Any material used in the galley that are made out of plastic
 Papers, Rags, Glass, Metal, Bottles, Crockery, and similar refuge
These are materials that are made out of recyclable materials.
 Hazardous Waste
These are waste containing chemicals and any materials that might be harmful when in
contact with the human body.
Following a waste segregation plan will help you in deciding how to deal with the disposal for
each type of waste category.
When removing the waste bags, it should be possible to tie the tops to prevent pests. Bags
should be placed in plastic bins or in some other way raised from the deck to prevent them
standing directly on it. There must be access to a hose for washing down the garbage store.
The crew in the galley should prepare and store each type of waste to its proper storage or
disposal procedure.
Food waste must not be kept in a room where food is stored. As a minimum, waste must be
removed from the galley at the end of the working day. Food waste can be stored in a cold
chamber where in bacterial growth is inactive therefore preventing contamination in the galley.
Other food waste is brought by the galley crew to the macerator to be processed by the
macerator operator. A macerator should only be used for food waste that is suitable for being
ground and washed out with the waste water. Some food wastes are not suitable for being
grounded like tendons from meat, large pieces of fish skin from skinning fish and
vegetables/fruit with long fibres such as banana skins and green waste from fresh leeks.
Plastic waste is brought to the incinerator to be processed by the operator of the incinerator. An
incinerator is machinery that is used for burning waste materials at high temperatures until it is
reduced to ash.
As the ship’s cook, you must make sure that the waste is stored far away from any food storage
and food preparation areas.
Workplace Safety:
Health and Safety Practices in the Galley
https://youtu.be/rFHdD8BC7LI
Personal Safety in the Accommodation
 Do not create or ignore obstructions in the ship’s alleyways since they may prevent
people from escaping from a fire.
 Never smoke in bed.
 Report people who do smoke in bed.
 Do not bring hazardous material into the accommodation.
 Avoid diseases by keeping air ducts clean and effective.
 Be aware if hot surfaces in ship’s laundry and drying rooms.
 Report dangerous equipment such as badly wired electrical equipment.
 Do not play or interfere with fire extinguishers as it could cost someone’s life.
 Always report even small defects like loose or protruding carpet as someone might trip
over them. Reporting small problems early will help in handling big problems later on.
 Always report if there is a presence of sickness within the crew. Your illness maybe
contagious, and even if it is not, your reactions may slow down and cause danger to yourself
and others.
 Always remember that being off duty does not release you from your responsibility to
safeguard yourself or your fellow crew members.
Safety in the Galley Kitchen
 You must clear up all the spills and breakages immediately to keep the decks clean and
dry to minimize slips, trips, and falls.
 Always use the correct procedures for operating cooking equipment especially ovens.
 Never leave the galley unattended if any cooking is in place.
 Make sure that no untrained personnel are allowed to operate the galley equipment.
 You should know where the appropriate fire-fighting equipment is kept and how to use
it.
 You should remember correct lifting techniques with heavy items. Always get help to lift
heavy objects if you need it.
 You must wear the appropriate footwear and clothing
 Make sure that you tell someone when you are going into the fridges or cold storage
and make sure you know how to operate the emergency escape equipment or alarm.
Most Common Accidents in the Galley
 Slips and Fall

Prevention of Slips and Fall
o Keep the aisle and stairs clear of any obstructions.

o Wipe up the spills on the floors immediately
o Post a caution sign whenever cleaning is in progress
o Never touch unwound electrical cords
o Avoid overloading when carrying or lifting
 Cuts
Prevention of Cuts
o Pay attention when cutting or slicing

o There is no place for a practical joke when cutting or carrying pointed or bladed
objects.
o Never use a dull knife and select the proper knife for the job at hand.
o Never cut a frozen meat.
 Burns
Prevention of Burns
o Use proper uniform at work

o Make sure that the food are properly drained before placing them in hot oil
o Use thick and dry mitts when handling hot pots and pans
o Never overfill containers with hot liquid. Make sure that hot containers are away
from the body when carrying them.
o Never leave hot cooking wares unattended. If possible cool them down
immediately after it is used.
 Electrocution
Prevention of Electrocution
o Never use electrical equipment near water

o Never use clean or repair electrical equipment while plugged-in
o Never use frayed or punctured cords
o Never touch an electrocuted victim
 Fire and Explosions

Prevention of Fire
o Never smoke in bed

o Make sure that cigarettes are completely out of fire when finish smoking
o Throw your cigarette butts and matches in the respective receptacles
o Never overload electrical outlets
o Be aware with the different types of fire extinguishers and their uses
Types of Fire Extinguishers and their Uses
o Foam
It is extremely effective against fires involving solid combustible materials and flammable
liquids
o Water Fire Extinguishers
It is suitable for class and solid combustibles such as wood, textiles, and paper.
o Powder
It can be used to put out an electrical type of fire.
o CO2
It is used for all types of fire.
o Fire Blanket
It is excellent at fighting fires involving small scale combustible cooking media such as chip
pans and deep fat fryers. It can also be used for extinguishing clothing fires by wrapping the
blanket around the person on fire.
Lesson 3: Deal with Administrative Concerns in the Galley

Introduction
It is the ship cook’s job to deal with all administrative concerns regarding the galley area. In this
lesson you will learn how to use the different galley management documents and how to
supervise the different maintenance procedures in the galley area.
Types of Administrative Concerns:
The ship’s cook not only has to deal with preparing food for the crew inside the galley but also
has to deal with different administrative concerns that are crucial during the galley operations.
The following are the different administrative concerns that you have to commit to when
working in the galley.
 Acquisitions
 Menu planning
 Crew profile
 Food safety
 Safety in the workplace
 Waste disposal management
It is also you responsibility as the ship cook to effectively deal with internal and external
customers that may require patience and diplomacy on your part.
Types of Administrative Concerns:
Galley Management Documents
The galley management documentation system contains information pertaining to proper

refrigeration storage of food and correct procedure in hand washing.
These are used to remind the crew inside the galley of the different practices needed to be
undertaken to promote a hygienic working environment.
By following the galley management documentation system, you can prevent cross-
contamination in the galley and endorse good personal hygiene.
Documents are placed near the hand washing station and sinks. These documents contain the
proper procedure for hand washing and the dos and don’ts when using the different types of
equipment.
Each storage facility, such as the refrigerator and freezer, also contain management documents
that remind the crew of the proper temperature for each type of storage that could help them
during their temperature monitoring. It also contains the correct level of food storage to avoid
food contamination.
Supervision of the Maintenance of Galley Stores and Supplies:
Evaluating the Execution of Maintaining the Galley Storage and Supplies
The design of the storage inside the galley must make it easy for the crew to keep every supply
in order, be able to check expiry dates, and can easily access the supply goods.
As the ship’s cook, you must monitor the incoming and outgoing provisions in the galley to
ensure that quality of the supplies that you have on board.
It is also helpful to monitor the state of each storage facility for specific periods of time to
prevent food contamination.
This is done by having a temperature monitoring sheet for the refrigerator and the freezer. On
the monitoring sheet, you have to indicate the time of the said monitoring and the current
temperature of the refrigerator or freezer during the monitoring. Making sure that both storage
facilities are intact will prevent food wastage and promote food safety in the galley.
The same goes for the dry storage and the chemical/cleaning materials storage. You have to see
to it that the FIFO rule is followed and that both storages are clean and tidy.
See attached documents (temperature monitoring sheet)
Supervision of the Maintenance of the Galley Equipment and Facilities:
Maintaining a Cleaning Plan
Having a planned and organized cleaning plan makes it achievable to maintain a high standard of
hygiene in the galley.
Following a cleaning plan will help in meeting all the sanitary requirements needed to be kept up
aboard and especially in the galley where the prevention of contamination is critical.
It is important that you ensure that all the crew working inside the galley is knowledgeable of
the cleaning plan. You as the ship cook should explain the plan so that everybody involved in the
galley operations understand it.
The rest of the crew on board the ship must also have an understanding of the cleaning being
done in maintaining high hygienic standards inside the galley. One possible way of circulating
such information is by posting the cleaning plan on a notice board where everybody can see
when cleaning is done.
Cleaning is usually done by the crew daily before and after the galley operations. Some
equipment and areas inside the galley require daily maintenance and cleaning while other
equipments like the exhaust system is done on a weekly basis due to the strenuous time and
effort involved in cleaning such equipments.
Supervision of the Maintenance of the Galley Equipment and Facilities:
Evaluating the Execution of the Cleaning Plan

It is your responsibility as the ship’s cook to monitor each area and operations inside the galley.
Though as cleaning plan is being adhered to, further evaluation and monitoring will help in
ensuring the effectiveness and efficiency of the proposed or followed cleaning plan.
This is done by monitoring each area with the use of monitoring sheets. The galley monitoring is
done regularly to ensure that every area is clean at all times. The equipment are inspected to
check on their current state and to see if any step should be taken to improve the usage capacity
of the equipment in question.
You will check not only the physical appearance of the equipment but also the state of its
operative characteristics. This will ensure and help in maintaining food safety and work place
safety inside the galley.
See attached documents: (checklist/monitoring sheets)

Ship Catering NCIII

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Updates on Ships' Catering NC III

Lesson 1: Identifying the Components of a Health-balanced Meal

At the end of the session, you should be able to:

Carbohydrate is one of the six (6) nutrient categories

There are two (2) types of carbohydrates based on

Protein, like carbohydrate and fat, is also considered as

Intake of foods rich in protein is important because the

Example of foods that are included in the protein

Lipid, also known as fat, is the third main

There are three (3) types of fats:

Did you know??

(Source: American Heart Association)

At the end of the session, you should be able to:

 Prepare the crew profile form

Crew Profile Form

Instruction: Supply the answer on the space provided. Answer in BOLD letters.

Indicate foods that you have allergies or that

Indicate any underlying diseases and or

The Crew Profile Form

 Nationality (e.g. Japanese, American, Middle Easterner, Southern European)

Guidelines in Preparing the Crew Profile Form

 It is essential to provide instruction on how to fill-up the form. It is advisable to include

Lesson 3: Planning the Menu

At the end of the session, you should be able to:

 Comprehend the guidelines in beginning inventory

Is it important to plan the menu? Yes, planning a menu is important because

 It ensures that meals prepared are nutritious and health-balanced;

Performing Beginning Inventory

Before Planning the Menu:

Reasons for Counting your Inventory

 Managing the Stock Level.

 Check the Company Procedures and Policies.

 Determine the Time to Conduct Inventory.

 Prepare the Tool for Physical Count.

 Assign Members to do the Inventory.

 Identify and Categorize the Stocks to Count.

 Count the Stocks by Number or Weight.

 Tracking and Valuation of Stocks.

 Clean the Storage Area.

 Rotate the Stocks.

Before Planning the Menu: Calculating the Victualling Budget

Recall the data gathered:

Budget per crew = $7

Number of days = 7 days

Let us compute for the Total Budget Allowance!

Food budget per day:

$7 x 24 crew = $168/ day – Total Food Budget

Total 7-day cruise budget:

$168 x 7 days = $1,176 total 7-day cruise budget

 International Standards and Requirements

 the type of institution

International Standards and Requirements of a Menu

Why is there a need to decrease sodium intake?

Why is there a need to increase potassium intake?

*What is free sugar?

It refers to the monosaccharide and disaccharides added to any foods and beverage, and are

Iron and Zinc

 Offer low-sugar and low-fat foods like fruits and vegetables.

 Reduce portion sizes.

Menu Plan in Consideration of the Cultural Dietary Patterns

6. Southeastern Asians (Laos, Cambodia, Thailand, Vietnam, and the Mien)

8. Puerto Rican and Cuban

Menu Plan in Consideration of Religious Beliefs