PURPOSE OUTCOME STRUCTURE

(P.O.S)
Purpose:
Provide a comprehensive introduction to Garrets International Limited, Marine
Catering Management Solutions. Overview of the current added value services that
the company can provide. Included within this will be supporting documents to
assist the cook in galley management, information on the benefits of using
sustainable fish and free range chickens as well as sample menus and recipes to
assist the cook in creating fresh and innovative menus.

Outcome:
This manual is designed to provide factual support to the cook, a point of reference
for daily activities and as a refresher training aide during periods of skill fade.
Reading the starter pack should also provide the cook with a clearer understanding
of what is expected by inspecting Officers during onshore or offshore vessel
management visits.

Structure:
The manual will be presented in 6 chapters:

CHAPTER 1 – Garrets Introduction

CHAPTER 2 – Starter Packs
CHAPTER 3 – Supporting Guidelines
CHAPTER 4 – Supporting Hygiene Documents
CHAPTER 5 – Supporting Documents for Cooks
CHAPTER 6 – HACCP

Dissemination of the manual will be provided in one of three formats, Printed, USB
Key and Electronic distribution.
 CONTENTS
CHAPTER 1 - Garrets Introduction
1. P.O.S
2. Introduction to Garrets

CHAPTER 2 - Stock System

1. Stock System Training Information

CHAPTER 3 - Starter Packs

1. Healthy Eating
2. Weekly Menus
3. Free Range Chickens and Eggs
4. Sustainable Fish
5. Food Groups and Calories
6. Food Hygiene
7. MLC

CHAPTER 4 - Supporting Guidelines

1. Captains Guidelines for Catering Management
2. Guidelines for Receiving a Garrets Delivery
3. Menu Planning Guidelines
4. Healthy Eating Guidelines
5. Healthier Cooking Methods (poster)
6. Nutritional Guidelines
7. Portion Control Guidelines
8. Stock Taking Guidelines
9. Time Management Guidelines
10. Meat Freezing Guidelines
11. Shelf Life Guide
12. Condemned Food
13. Negative Calories
14. Allergen Information
15. Garrets Allergen Chart
16. Refrigerator & Freezer Storage Guide
17. Defrosting Guide
18. Personal Hygiene & Food Safety

CHAPTER 5 - Supporting Hygiene Documents

1. Food Wastage Log
2. Cooks Handover Log
3. Colour Codes for Chopping Boards (Poster)
4. Fridge Layout the Correct Way (Poster)
5. Blank Cleaning Schedules
6. Freezer Temperature Records
7. Fridge Temperature Records

CHAPTER 6 - HACCP Example Documents

1. HACCP Equipment
2. HACCP Food Risk
3. HACCP Risk Assessment Summary
4. HACCP Requirements