Document ID: chunk:federal_register_of_legislation:F2018L01173:body:0:p90
Version: federal_register_of_legislation:F2018L01173
Segment Type: other
Provision Reference: 
Character Range: 232995–235727

in food preparation areas.
All cuts, however small, should be reported immediately and first-aid attention provided to prevent infection. Food must not be handled unless cleared to do so.
Illness, coughs and colds, rashes or spots, however mild, should be reported immediately when the symptoms appear. If suffering from diarrhoea and/or vomiting, which may be signs of food poisoning or a sickness bug, the person should not work in food-handling areas until medical clearance has been given.
The person in command must ensure that the galley and its equipment are kept clean and neat at all times.
Marine Order 11 outlines that meat and fish must be stored apart from each other and all refrigerated or frozen food is kept at -15 degrees Celsius (for very cold food) or 5 degrees Celsius (for cold food). Ensure other food is kept at its required temperature at all times. The Australia New Zealand Food Standards give further guidance on the storage of food.
Fresh fruit and salad should be thoroughly washed in fresh water before being eaten.
Food, including drinking water, should be stored so that it is protected from contamination. Ensure the environmental conditions under which it is stored will not adversely affect the quality and suitability of the food.
Raw food should be kept apart from cooked food or food that requires no further treatment before consumption (e.g. milk). Separate refrigerators are preferred although, if stored in the same unit, the raw food must always be placed at the bottom to avoid drips contaminating prepared food. Food should also be covered to prevent drying out, cross contamination and absorption of odour.
Separate work surfaces, chopping boards and utensils should be set aside for the preparation of raw meat and must not be used for the preparation of foods that will be eaten without further cooking. Colour coding is a useful way of ensuring separation between the two activities.
Food waste, empty food containers and other garbage should be placed in covered storage facilities safely away from foodstuffs. Their discharge into the sea is prohibited except in circumstances specified in MARPOL.
19.1 Safety precautions
Remove or minimise the risk of tripping and slipping when moving around galleys or carrying or serving food. If any water, oil or grease is spilt on decks, the person responsible should clean it up immediately or warn others of the risk until the clean-up is completed.
Seafarers should be particularly careful when carrying food up and down stairs and companionways, which should be kept clear. One hand should be kept free to hold handrails or supports. Loads should be carried in such a manner as not to obstruct the line of view, and movements should not