Food Provisions

Breakout Session

operations onboard and the Public Health

1. Introduction Department.
In this toolbox talk you (a supervisor or manager of food 3. Buy food that meets the legal requirements of the
and beverage operations) will discuss the importance of country of origin.
ensuring standards from the moment the food boards the 4. Perform a ship-based evaluation and inspection of
ship, to its transportation around the ship and storage the food.
requirements. 5. Maintain a list of received food (keep for a
To facilitate this toolbox talk, it maybe helpful to carry out minimum of 12 months).
the talk near a food storage area. You can then indicate
correctly labelled food products and demonstrate relevant Receiving Food
documentation. 1. Before loading: all food products must be
Engage in a two-way discussion with your team using key protected from animals and other sources of
points, selected questions and answers on this sheet. contamination.
2. Priority food: Loading priority must be given to
2. Key points perishable food, especially Potentially Hazardous
Approved Suppliers Food (PHF).
3. Prevent cross-contamination: During loading, steps
• In order to ensure food products received on board
must be taken to prevent any possible cross-
are safe they must be from company approved
contamination between food, chemicals or
suppliers.
garbage.
Emergency Supplies Inspecting the Vehicle
The aim should be to only purchase internationally The following areas need to be inspected:
recognized food brands or brands which are already used 1. Surfaces of food storage compartments are clean.
on board. When buying emergency food, use the following
2. Transported food products are being kept at safe
process:
temperatures.
1. A request must be sent by the Head of Food & 3. Food is protected from any sources of
Beverage onboard to the Supply Management contamination such as rain, dust and pests.
Department and the Head of the Hotel
Department. Approval by these personnel in Inspecting the Products
consultation with the Public Health Department 1. Condition of the packaging.
must be given before any local emergency food 2. PHF Temperature.
supplier is used. 3. Frozen products.
2. If an emergency food supply is required, and there 4. Expiry dates.
is no time/opportunity for a shore based evaluation 5. Appearance.
as above, then the Head of Food & Beverage may 6. Damage.
instead conduct a ship based food safety
evaluation and this should include whenever The PHS-1201-A1 Potentially Hazardous Food
possible a physical inspection of the food supplier Receiving Monitoring Log
and the proposed products. This must be done in Delivery inspection results are to be recorded on the PHS-
consultation with Supply Management and 1201-A1 Potentially Hazardous Food Receiving Monitoring
Shoreside managers who are responsible for food Log.
 Food Provisions
Breakout Session
Receiving Particular Foods
Fish
• Must be received at a temperature below 5°C
(41°F) Costa and Aida flagged vessels: 4°C (39°F).
• Products intended to be served raw or partially
cooked must have accompanying 'parasite
destruction' documentation. However, the
following fish are exempt: Yellow fin tuna, Blue fin
tuna (northern or southern), Bigeye tuna, Caviar,
Farmed fish such as salmon - must include
verification that feedstock is free from parasites.
Shellstock
• Raw “shucked” shellfish must be delivered in non-
returnable packages with a legible label.
• Shucked molluscan shellfish must be stored in their
container until ready for service.
• The identification tabs must:
o Remain attached to the original container
until its emptied.
o Be filed in the order of how the product is
to be used. The date that the last of the
product is to be served must be record on
the tag or label.
o Be maintained on board for a minimum of
12 months from the date the container is
emptied.
Storage
Fridge types and temperatures:
Walk in fridge 5°C or below (41°F) Costa and Aida
vessels: 4°C or below (39°F or below)
Walk in 0°F or below (-18°C or below)
freezer
Walk in dry 10°C - 25°C (50°F - 77°F)
store
Protection while in storage
All food must be stored so that it is:
1. In a clean, dry location.
2. Protected against any contamination.
3. At least 15 centimetres (6 inches) above the deck.
4. At least 12.7 centimetres (5 inches) above the deck
when stored on pallets, skids and racks.
5. Free from physical damage, mould growth and
signs of pest activity.
6. Placed on shipboard racks or pallets, not the
wooden ones it was delivered on.
Transferring of food
• Open food must be transferred in a designated
food room or area which meets the standards
required for food preparation and handling e.g.
with hand wash facilities etc.
• Containers must be labelled.
• Ready-to-eat Potentially Hazardous Foods (PHF)
must be labelled with a date label indicating a
maximum 7-day shelf life.
Monitoring Foods for Compliance and Quality
The following records (hard copy or electronic) must be
maintained for a minimum of 12 months:
1. Mollusc and shellfish identification tags/movement
documents.
2. PHS-1202-A1 Cold PHF Storage Temperature Log.
3. PHS-1201-A1 Potentially Hazardous Food (PHF)
Receiving Monitoring Log.
4. The invoice also can be used to record delivery
inspections for receiving PHFs.
5. Approved food supplier list.
6. A list of all emergency products purchased and the
relevant food suppliers.
7. Parasite destruction documentation.
3. Test your team’s knowledge
Select questions from the list below for discussion with your
team with an emphasis on the issues you have recently
observed in your workplace.
1. What type of supplier should food products come
from?
A: In order to ensure food products received on board
are safe they must come from company approved
suppliers.
 Food Provisions
Breakout Session

10. List 6 documents you should be aware of when

receiving and storing food?
2. What should you consider when buying emergency
supplies? A: Raw shellstock (shell attached) and shucked (one or
more shells removed) molluscan shellfish identification
A: A request must be sent by the Head of Food &
tags/movement documents, PHS-1202-A1 Cold PHF
Beverage onboard to the Supply Management
Storage Temperature Log, PHS-1201-A1 Potentially
Department and the Head of the Hotel Department.
Hazardous Food (PHF) Receiving Monitoring Log,
Approval by these personnel in consultation with the
approved food supplier list, a list of any emergency
Public Health Department must be given before any
products purchased and the relevant food suppliers,
local emergency food supplier is used.
parasite destruction documentation.
3. When receiving food, which food type should take
priority and be loaded on first?

A: perishable food, especially Potentially Hazardous

Food (PHF).

4. When inspecting products what 6 key things should you

look out for?

A: Condition of the packaging, PHF temperature, frozen

products, expiry dates, appearance and damage.

5. What is the PHS-1201-A1 log used for?

A: The PHS-1201-A1 Potentially Hazardous Food

Receiving Monitoring Log is used for recording delivery
inspection results.

6. At what temperature should fish be received at?

A: Below 5°C (41°F) Costa and Aida: 4°C (39°F).

7. What document should accompany fish products which

are to be consumed raw or partially cooked?

A: 'parasite destruction' documentation.

8. At what temperatures should a walk-in fridge and

freezer be kept at?

A: Fridge: 5°C or below (41°F) Costa and Aida flagged

vessels: 4°C or below (39°F or below) | Freezer: 0°F (-
18°C) or below.

9. What should you do immediately after transferring

some food?

A: Label it. PHF must be labelled with a date label,

indicating a maximum 7-day shelf life.