1. Check MLC compliant certificate and training programs recognized by TESDA.

2. Inform the Captain.

3. Substitute with sour creme, or ise lemon juice, bit mayonaise and whipped cream.

4. Use clean and sanitized equipment, use colored chopping board, and ensure that RTE is separated
from raw food in the course of preparation.

5. Good personal hygiene, Use clean and sanitized equipment, cleaning and sanitizing workplace, time
and temperature control.

6. Ensure that chopping board is stable. Put rubberized rugs or wet tissue at the bottom of chopping
board.

7. If long voyage we can dispose at 12 nautical miles. For short voyage refrigerate prior to port call of
disposal.

8. It must be 165°F/74°C above (inner part) for atleast 15 sec.

9. Hazards Analysis Critical Control Point.

10. Ask bosun for empty container/galloons and lable with Used Oil.

11. Use thermometer on the thickest part.

12. Good Personal Hygiene.

13. It should be 41°F/ 5°C or lower without discoloration of meat.

14. Never expose a food in room temperature and serve hot food with the temperature of 140°F/60°C
and serve cold food with temperature of 32°F/5°C.

15. To avoid cross contamination.

16. Use tongs, laddle or serving spoon.

17. Put new provision at the back of old provision and expiry date must be thoroughly checked.

18. Slimy, Bad odor, discoloration of meat.

19. Continue cooking. Put it back to oven or stove and make sure that the temperature reaches
165°F/74°C before serving.

20. Good personal hygiene, Use clean and sanitized equipment, cleaning and sanitizing workplace, time
and temperature control.
21. Dark meat are the meat from the chicken wings, thighs, and drumsticks. These are the same cuts
that would be found on the shoulder, legs, and other limbs found on pork and beef.

White meat are the meat from the meatier parts of the animal so this is commonly the breast where the
ribs are as well as the tenderloin on the back.

22. Designed to control hazard directly related to the product.

23. Use paper towel or rugs and immediately clean the area, prevent spilage of oil going to drainage and
wash contact surfaces with soap and pat dry. Put signage for precaution to prevent accident.

24. 6 hours proper cool down procedure from 140°F/60°C to 70°F/21°C for 2 hours. And from 70°F/21°C
to 41°F/5°C for another 4 hours. Cover and lable before storing.

25. Raw or uncooked poultry meat may contain salmonella bacteria that can cause food poisoning.

26. Inform the captain.

27. C. Yellow

28. Follow proper storage by checking proper temperature of freezer, chiller and dry storage. Separate
RTE food from the Raw foods.

29. Transfer yoghurt into plastic container, put plastic cover and lable and use as soon as possible.

30. Menu planning must be done first and good physical inventory. It will serve as basis for new
provision requisition.