Document ID: chunk:federal_register_of_legislation:F2018L01173:body:0:p92
Version: federal_register_of_legislation:F2018L01173
Segment Type: other
Provision Reference: 
Character Range: 237861–240661

carried out when any part is in motion, and power should be disconnected from any electrical equipment, using lock out/tag out procedures, before cleaning any part or removing any blockage.
Before washing down the galley or cleaning any kitchen equipment, electrical appliances should be unplugged or otherwise isolated from the power source and stoves should be switched off. Ensure the ingress of water into electrical appliances is prevented, regardless of whether or not the power is off. Decks should be mopped clear and surplus water removed after washing.
Cleaning products should be stored in a suitable locker/cupboard separate from food-handling areas.
Any defects in equipment or utensils should be reported to the responsible officer, who should arrange for their repair or replacement as soon as possible. In the meantime, the defective item should be taken out of service.
Repairs to galley equipment must only be made by, or under the supervision of an engineer officer.
Potentially dangerous heated or moving parts of any machinery or equipment should have suitable guards which should always be in position when the equipment is being used or operated.
Catering staff, including seafarers engaged in catering operations, should:
       only use mechanical or electrical equipment if they have been trained and instructed in how to use or operate it safely:
       ensure that all safety devices are in place before operating slicing, mincing or chopping machines.
When a user is in doubt as to the operation of any electrically driven machine, the machine should be switched off and the responsible engineer officer informed.
Sharp knives, saws and choppers should be safely stowed in a proper rack and should never be left lying around or in washing-up water. Tins should be opened only with proper tin openers, which should preferably be securely mounted on a bench or bulkhead.
19.2 Loading and storing provisions
Whenever possible, stores and provisions should be taken aboard, preferably by a crane or derrick, onto a deck area where no cargo is being worked. There should be a short and convenient route to the storerooms and, as far as practicable, this route should not pass across areas where cargo is being worked.
Any obstructions between the loading area and the storerooms should be removed or properly marked or protected. Where possible, wooden ramps should be installed so as to provide unimpeded passage over steps or obstructions.
When crates are handled or opened, any protruding nails, staples, metal strips or projections should be removed before handling.
Any hooks or sharp equipment used for handling stores should be stowed in a safe place.
Refrigerator chamber doors should be fitted with a device of adequate strength to hold them open in a seaway; and a