Definitions and Abbreviations Food companies = are companies, regardless of whether they are oriented on profit or not and whether public or private, the one with the production, Processing and distribution of food related activities Run. Food business = are the natural or legal persons who are responsible for that the requirements of food law are met within the business under their control food companies met. food = are all materials or products that are intended to be, or reasonably can be expected that, in a processed included partially processed or unprocessed, of people be. Food hygiene = the measures and precautions that are necessary to control hazards to bring and to ensure that a foodstuff taking into account is the use to which suitable for human consumption Perishables = a food that is perishable from a microbiological point in a short time and whose marketability only in compliance with certain temperatures can be obtained or other conditions. Storage temperature (L) = is the air temperature, to be stored in the food. Product temperature (P) = is the temperature which is at all points of the product. 0 22.01.2014 J. Wellbrock 1
1.2 General obligation of the shipowner under the Maritime Labour The ship owner is responsible for ensuring that drinking water, water supply system and its operation with the applicable drinking water regulations, and the Board comply with the applicable food regulations and that the kitchen and service staff of the applicable requirements is instructed accordingly. 1.3 Obligations of the captain after the Maritime Labour The master or a specific person to whom he has to ensure that checks 1 the food and drinking supplies, 2 all rooms and equipment, the storage of food and drinking water are used, and 3 Kitchens and other equipment for the preparation and serving carried out at least monthly food and be entered in Nautical diary. 0 22.01.2014 J. Wellbrock 2
1.8 General requirements for drinking water after drinking water regulations Drinking water must be such that through his enjoyment or use damage to human health is not to be expected especially by pathogens. It must be clean and fit for human consumption. This requirement is deemed satisfied if the water treatment and water distribution at least the generally recognized rules of technology are observed and the drinking water meets the requirements of 5-7 of the drinking water regulations. With the addition of conditioning agents and the use of disinfection processes the list of permitted substances treatment and disinfection processes of the Federal Environment Agency is observed. Will be provided on ships drinking water against payment are available (eg on ships with paying passengers on board), determines the health department, in which time intervals in-house investigations of drinking water must be carried out. On ships without paying passengers the duty of care in the context of the Define shipowners which examinations of drinking water must be carried out, to the general requirements for the quality of the drinking water ensure. Annex 4 to the drinking water regulation includes requirements for the scope and frequency of inspections. On ships without ship's cook, responsible for preparing food crew member is to be formed in the areas of food and personal hygiene as well as handling and storage of food on board or to instruct. 0 22.01.2014 J. Wellbrock 3
2.1 Personal hygiene to prevent food-borne infections Crew members who work in an area where foods handled, a high degree of personal cleanliness must hold ; they have suitable, clean clothing, and if necessary Wear protective clothing. (see DIN 10524 - Food hygiene - Work wear in the food industry ) Before starting work, each new step and after each toilet visit are the hands with liquid soap under warm running water to wash thoroughly. For hand drying disposable wipes should be used. Rings, watches or bracelets are to be stored prior to starting work. While working in the kitchen, the hair is to be covered. Injury to hands and arms to provide appropriate and with cover waterproof materials. ( You may be a suitable To wear gloves. ) On food is not to cough and sneeze. Smoking is prohibited in the food industry. 0 22.01.2014 J. Wellbrock 4
2.2 Storage of food Food must be stored so that a harmful deterioration is prevented and protection is guaranteed against contamination. General Perishable foods should quickly after opening the package are consumed as residues from opened canned. To prevent germs from raw meat and fish products for human consumption finished be transmitted, have to be covered this and to separate them. Foods are not stored, if in unopened packaging, but be filled into clean containers closed. The cooling requirements, the minimum durability or use-by date on food packaging must be observed. Foods are only shortly before use or enjoyment of the To take fridge. 0 22.01.2014 J. Wellbrock 5
2.3 Dealing with food Foods are at all stages of collecting, storing, processing and To protect against contamination issue, which they intended for human consumption make them unsuitable or harmful. Receipt of goods It is to ensure that food will only be accepted upon delivery on board, when they are obviously suitable in perfect condition and fit for human consumption. The integrity of the shipping boxes and cartons, as well as the state of Cans shall be tested. ( Damaged cans and jars are rejected. ) It is necessary to consider whether the required temperatures during delivery have been complied with. ( The goods were to be rejected if the Temperature for a long time has been exceeded. ) The freshness of the food and possible failures colorations are visually to consider. This includes the testing for pest infestation. It is necessary to examine whether meat and fish products from other food such as fruits and vegetables were effectively separated. Treatment of food Fresh food should be cleaned thoroughly before cooking. Raw meat and raw fish are separate from vegetables, fruit and herbs prepare. For this, use separate utensils. These are be thoroughly cleaned before they are used for other foods. Unwashed food must not come into contact with clean. Direct hand contact with ready to eat foods should be avoided and this are to use cutlery and kitchen utensils. For washing and cooking of food is always drinking water to use, to ensure that the food will not be contaminated. As far as food is to be held or served at chilled temperatures must them according to their heating or, if no heat process is applied, after the complete Preparation shall be cooled as quickly as possible to a temperature ( 7 C), which provides a health risk not feed. Heating and hot holding of food 0 22.01.2014 J. Wellbrock 6
Food must be adequately heat - at least to a temperature of 70-80 C. Best before date ( BBD ) : The MHD is neither a date nor consumption an expiration date. It is determined by the manufacturer and indicates up to which the Food, with proper handling and storage of its product properties reserves. After the expiration date is to assess whether the food is still good. If it detected changes in color, consistency, odor or taste, the product should be discarded. Use-by date (VD ) : The VD indicates the date by which a food is to consume. After the VD, the product should not consumed be. Temperature requirements and recommendations for food During manufacture, handling, transport and storage, as well as the marketing of food temperature control and compliance with certain temperatures play a crucial role in order to keep an undesirable proliferation of microorganisms in check. Unless other provisions contrary to the perishable foods should be kept at a maximum of +7 C. The cooling temperatures listed in the table below contain the most important Temperature requirements. Some of the requirements are based on legal regulations while others are recommendatory in character. More detailed information can be found in the standard DIN 10508. When is ready to eat, hot -held Perishable Goods maintain a product temperature of at least 65.degree. Hot meals are ready to eat as possible within 2 hours on a Temperature of 7 C cool down to a multiplication of germs to be avoided. Heated foods are, if possible, to cool down in shallow containers. Thawing food Thaw frozen foods in the refrigerator is best. Thawed food can be in the liquid never. Frozen food must be consumed immediately after thawing. 0 22.01.2014 J. Wellbrock 7
2.4 Hygiene of the working environment Cleaning and disinfection Kitchen facilities and related economic areas must be kept clean. the Scope and specific details of the cleaning and disinfection should be held in an appropriate plan. Kitchens, pantries and fairs at least once a day after the end to clean the work thoroughly. After completion of the cleaning work must be disinfected: perform there is where to start from a strong bioburden. Frequent cleaning between improved kitchen hygiene. Cleaning and disinfection agents must not be stored in areas is where food is handled. When dealing with food disposable paper towels should be used instead of kitchen towels. Become kitchen towels are used, they are preferably daily to Change and wash thoroughly. 0 22.01.2014 J. Wellbrock 8
Knives and work surfaces are well after use with hot water and Detergent to clean and dry. For the preparation of meat and fish cutting boards or documents for use with a smooth surface. These are at the end of work as possible to clean in the dishwasher - or in very hot water Wash or brush off detergent. The surface of Hack padding is to be deducted on a regular basis, at the latest, if the surface is facing the notches and indentations. When possible, with dishwashers used dishes and the Kitchen utensils are cleaned. These have the advantage that they are at 60 - Rinse 70 C and so hygienic better clean the dishes. Is flushed with hand, the lifting should not take long to soak in the water, as warm water is the best breeding ground for bacteria. 0 22.01.2014 J. Wellbrock 9
Food waste Food waste and other waste in sealable containers to store, easy to clean and, where necessary, to disinfect are. The trash can in the kitchen, pantry and fair shall be emptied at least daily and thoroughly cleaned. During the storage and disposal of food waste, the regulations are be observed under Annex V of MARPOL. 0 22.01.2014 J. Wellbrock 10
Pest control Most important preventive measure to prevent pest infestation is compliance with general order and cleanliness. Preventive measures should be targeted potential pests which Food sources to escape and to prevent retreat. Kitchens and storerooms are from insects and other pests to protect. Food and all facilities and equipment, the storage serve and handling of food, are regularly on pest infestation preventively to control. If a pest infestation found the pests using appropriate are To combat method. (see DIN 10523 Food hygiene - Pest control in the food industry ) 0 22.01.2014 J. Wellbrock 11
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