FOOD & WATER SAFETY PLAN.

Implementation in our system.

 SUMMARY.

Past Events.

Regulation monitoring.

Current Mitigation measures.

Risk assessment.

Contents of Food & Water safety plan.

Performing audits

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 PAST EVENTS

Food poisoning:
Debussy September 2009
14 seafarers sicked

Water near-misses:
Many times conductivity troubles in water samples.
2010: E Coli in water tanks of Africa 3

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 REGULATION MONITORING.

How to access relevant regulation?

Access to SSE Team site on Mira
Select Health & Safety on CD regulation ‘s FrontPage.
Select part 4) & part 13) for food & water regulations.

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 REGULATION MONITORING.

Interest us to make sure that

foodstuffs delivered comply
with regulation requirements.

We are concerned by this text

for galley conception, basic
generic rules to respect…

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 REGULATION MONITORING.

Regulation n°852/2004: on the hygiene of foodstuffs .

Require a safety mgt system based on HACCP approach (this article does not
concern ourselves).

Encourage to follow-up the best practices guidelines established by professionals.

Require that chief cooks are trained to HACCP principles.

Define structural aspects & design of galleys.

Define general aspects for equipments.

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 REGULATION MONITORING.

Other regulations & directives:

Regulation n°853/2004: laying down specific hygiene rules for food of animal origin.
Regulation 1907/90: Standard concerning marketing of eggs.
Directive 2000/13/CE: relating to the labeling, presentation and
advertising of foodstuffs.

Best Before date.

Identification marking.

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 CURRENT MITIGATION MEASURES

Food Hygiene training:

At the time being only addressed for french chief cooks.
2 days of trainings.
What is back-ground of Filipino cooks?

In our SMS:
Procedure PREV-060 (good but not enough; regarding best practices guidelines
established by professionals)

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 RISK ASSESSMENT

Foodstuffs preparation: (HACCP approach).

3 potential hazards:

Bacteria, virus…

Chemical agents…

Physical agents (hairs,

nails…

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 RISK ASSESSMENT

Water consumption:
Will be included in next update of risk assessment (2011)

Bacteria, virus,
legionella…
Chemical agents…
From sea water pumped
or provided

Physical agents
(mosquito's, dusts…)

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 CONTENT OF FOOD & WATER SAFETY PLAN

Methodology: (how to use the food & water safety plan?)

Our FSP is a synthesis of best practices guidelines
The FSP is divided in 2 parts:
Best Practices Cards (BPC) = Operating process
Recordings = to demonstrate that vessel is compliant to BPC

Requirements to vessels several steps forward previous PREV-060

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 CONTENT OF FOOD & WATER SAFETY PLAN

Synthesis of best Practices:

Personal hygiene:
No changes on the procedure in comparison to PREV-060.
In addition a visitor kit for internal/external auditors.
Precautions are given to chief cook concerning wounds & illness

Hand washings:
No changes on the procedure in comparison to PREV-060.
Equipments that should be at disposal:
Fingernail brush
Non manual water tap
Single use towels

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 CONTENT OF FOOD & WATER SAFETY PLAN

Synthesis of best Practices:

Defrosting:
Some changes in comparison to PREV-060.
Defrosting under water is strictly prohibited!
Vessels should be now equipped with defrosting boxes and drain to filter juice from
food.
Reminder on BBD (3 days) after defrosting.

Delivery of foodstuff at berth:

New item from past procedure: a control should be systematically carried out
at the truck delivery.
A recording of T°at delivery must be recorded.
BBD must be also checked.

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 CONTENT OF FOOD & WATER SAFETY PLAN

Synthesis of best Practices:

Storage:
No big changes in storage conditions in comparison to PREV-060.
General practices: “1st in-1st out” + check BBD before use + a recording
of regular cleaning must be done

Storage in dry store:Storage directly on the floor is strictly prohibited

Storage in positive cold room: cardboard can be tolerate if not in contact

with “not packed” products.

Storage in negative cold room: prohibit to store foodstuff without

packaging.

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 CONTENT OF FOOD & WATER SAFETY PLAN

Synthesis of best Practices:

Mastering T°:
Modification in comparison to PREV-060.
In addition to T°level: there is a limited T°to not overtake.
As usual, T°must be recorded daily.

Cooking:
No changes in comparison to PREV-060.
New equipment: Vessel are now equipped with FRYING OIL TEST
STRIPS.

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 CONTENT OF FOOD & WATER SAFETY PLAN

Synthesis of best Practices:

Cooling of dishes:
New aspect in comparison to PREV-060.
Prohibitions Best practice
Let a dish cool down at ambient T°. Use a blast chiller.

Store a cook dish directly at fridge after the

service. Refresh foodstuff under ice
water.

After freezing, foodstuff can be store 3 more days.

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 CONTENT OF FOOD & WATER SAFETY PLAN

Synthesis of best Practices:

Dealing food poisoning:
A collective food poisoning is defined by the appearance of at least 2
cases with, gastrointestinal symptoms coming from food origin.

New aspects: from previous PREV-060:

After each lunch & dinner a sample of preparations must dated and
conserved.
The samples must be conserved during 7 days in positive room.

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 PERFORMING AUDITS.

Based on contents of Food & water safety plan, one proposal of audit
check-list:

During Internal audits; from now audit of galley part must be based on food
safety plan.

After implementation:
May be observations in the 1st times to let everyone aware.

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