Document ID: chunk:federal_register_of_legislation:F2018L01173:body:0:p91
Version: federal_register_of_legislation:F2018L01173
Segment Type: other
Provision Reference: 
Character Range: 235506–238116

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 be hurried. Extra caution should be taken in all catering operations when the vessel is moving.
Protective footwear of a type that fully covers the foot, with slip-resistant soles, should be worn at all times.
When meat is being chopped, ensure that:
       the chopping block is firm and placed in a clear unobstructed area so as to reduce and eliminate any dangers to the seafarer and others nearby;
       the cutting area of the meat is entirely on the block;
       fingers, arms and legs are clear of the line of strike; and
       protective gloves are worn.
When foodstuffs are being chopped or cut with a knife, fingers should be bent inwards towards the palm of the hand with the thumb overlapped by the forefinger. The knife should be angled away from the work so that the blade is sloped away from the fingers as the work is fed to the knife.
When meat is being sawed or boned, care should be taken to ensure that the saw or knife does not slip off the bone. A protective apron should be worn.
Adequate lighting should be provided where catering operations are carried out, with additional lighting in areas where cutting or chopping is done.
All areas where catering operations are carried out should be adequately ventilated. Cooking areas should be provided with exhaust ventilation. The uptakes and any filters in such a system should be cleaned at frequent intervals to remove oily deposits.
Pans or fat should never be left unattended in an oven or on a heating stove, or to allow water to come into contact with hot fat. There should be no form of hot oil on stove tops and other similarly exposed locations where they may be subject to splashing.
Sea water should never be used in the preparation of food.
Cracked or chipped crockery and glassware should be carefully discarded and any food that has been in contact with broken glass or crockery should be thrown out.
Precautions should be taken to prevent burns and scalding when handling hot kitchen equipment such as carrying pans and dishes, removing lids off boilers, opening steamers and pressure cookers or opening oven doors.
Cleaning should never be 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,