USPHS – 10 GOLDEN RULES

The following rules apply to all MSC Cruise Ship in all Cruise areas. They comply with the 2000 USPHS
Operations Manual, and all European sanitation protocols.

1 HANDLE FOOD & BEVERAGE HYGIENICALLYa. Wear plastic disposable gloves when handling any
cooked or ‘ready to eat’ food.
b. Always wear a clean hat and clean uniform when in a food handling area.
c. Never smoke in or near a food or beverage handling or dispensing area.
d. Never eat or drink in food or beverage handling or dispensing area.

2 ALWAYS USE THE 3-BUCKET SYSTEM FOR CLEANINGa. WASH – with soap and water in the RED
bucket with water as hot as your hands can tolerate
b. RINSE – with warm clear water in the GREY bucket.
c. SANITIZE – with chlorine in cool water in the WHITE bucket (100ppm = 1 cap of chlorine/bucket – use
test strips)
d. NEVER use WASH-RINSE-SANITIZE buckets for any other purpose.

3 ALWAYS CHECK AND MAINTAIN CORRECT FOOD TEMPERATURESa. ALWAYS use a hygienically
clean food thermometer –use alcohol wipes to clean thermometers.
b. NO food (cooked or raw) may be served or used at more than 5¬0C (410F) or no less than 650C
(1490F)
c. Fish, meat, soups, vegetables, pasta, sauces and sausages must be at least 750C (1650F)
d. Hot chicken, ham, eggs (scrambled, omelets, fried etc) must never be less than 740C (1650F)
e. Pork must never be served at lees than 710C (1600F)
f. Refrigerator temperatures must ALWAYS be at 40C (400F) or lower.

4 STORAGE OF FOOD IN REFRIGERATORSa. Cooked and raw food must be kept in either in
separate refrigerators on in Safe Storage order (See SP23.10)
b. If there is one refrigerators, cooked food must be stored on the upper shelves. Raw food on lower
shelves.
c. EVERY container of food in refrigerators must be covered in airtight plastic containers or plastic
covering.

5 SEPARATIONa. Clean dishes, utensils, silverware etc, must NEVER be in the same place as dirty ones.
Always separate.

6 LABELLINGa. ALL cleaning chemicals must be clearly labeled and color or number coded.
b. EVERY container in EVERY refrigerator and other storage area must be clearly labeled with contents,
date and time placed and expiry date seven days from the day it was placed into the refrigerator or other
storage area.

7 TRANSPORTING FOOD BETWEEN GALLEY AND SERVING OR PRESENTATION AREASa. ALL

food that is being transported MUST be covered.
b. Food and beverages must NEVER be transported in elevators or areas designated to transport
garbage.
c. Food must NEVER leave the provision area or presented in containers made of cardboard or wood.
d. Food containers must ALWAYS be at least 15cm (6 inches) off the deck or floor.

8 PERSONAL HYGIENE – WASH HANDS ALWAYS FOR 20 SECONDSa. Wash hands EVERY time
you enter or leave a food or beverage preparation area.
b. Wash hands after touching dirty dishes and before handling clean ones.
c. NEVER use a hand-wash sink for any other purpose.
d. ALWAYS keep plenty of disposable towels and hand soap in food and beverage handling areas. Always
dispose of paper towels properly in the designated paper towel waste bin.
e. AVOID coughing or sneezing in food preparation areas. If this happens, leave the area and wash your
hands.
f. NEVER touch your face or hair or any exposed part of your body in food or beverage handling areas. If
you must, leave the area and wash your hands before returning.

9 NO ILLEGAL OR DANGEROUS PRACTISESa. NEVER take any utensils, plates, glasses, equipment
or food to your cabin.
b. NEVER store any equipment in an area used for something different.
c. NEVER store toxic material (like brass or silver cleaner, insecticide, air fresheners) with other cleaning
products.

10 CLEANING CLOTHS – ONLY USE THE CORRECT ONESa. NEVER use towels, dishcloths, or any
non-designated cloths for cleaning or polishing surfaces.
b. Only use clean cotton cloths to Rinse and Sanitize. Sponge may be used for washing.

WRS-3 BUCKET SYSTEM

Wash--> Rinse--> Sanitize--->Air Dry
1. Wash- wash with warm water and good detergent in the RED bucket -Minimum 95°F-110F
2. Rinse- rinse with plain hot water in GREY bucket
3. Sanitize- sanitize with chlorine 50-100ppm mixed in White bucket(approve sanitizing solution) (100ppm = 1 cap of
chlorine/bucket – use test strips) - 75°F for 30 secs

COMMON WORDS-COOKING-CULINARY TERMS

ACIDS Sourness is found naturally in many foods. Wines, vinegars and lemon juice are many of the
common acids used in cooking. These are natural tenderizers and help break down foods by marinating.
Adjust- To adjust a recipe means to taste or test before serving, adding seasoning if necessary.
Remember, you can always add salt, but you can never take it away.
Aerate- A synonym for sift, the word aerate is often used in baking when sifting is used to incorporate air
into the dry ingredients. Also see “sift.”
Al Dente- An Italian term meaning "to the bite," or literally, “to the tooth.” This applies to foods cooked just
enough to offer a slight resistance when bitten into, firm but not hard. This term is most commonly used to
describe the ideal cooking point for pasta. The American Diabetes Association has found that pasta
cooked al dente rates lower on the glycemic index (so less carbs) than fully cooked pasta. Test pasta for
doneness 1-2 minutes before the end of the time listed on the box.
Al Forno- An Italian term for "baked" or "roasted."
Bain Marie- Also known as a "water bath," this refers to placing a container of food in a large, shallow
pan of warm water, to surround the food with gentle, indirect heat. This technique can be used in the oven
or on the stove for delicate dishes like sauces, custards, mousses, or for melting chocolate. It can also
be used to keep food warm without overcooking or drying it out.
Bake- To cook food by surrounding it in dry heat. Make sure to use an oven thermometer to check the
accuracy of your oven’s settings. When baking at high altitude, the time and temperature of a recipe may
have to be adjusted.
Barbecue- To cook meat, poultry, or fish slowly in a pit, grill or on a spit, using hot charcoal or hardwood
as a heat source. Some grills use propane gas as well. Barbequed foods are often marinated and need
basting to keep them moist. Also see “baste.” Make sure to watch food closely when barbecuing to avoid
carcinogens.
Baste-To spoon or brush food as it cooks with olive oil or other fats, or with liquids such as vegetable
stock, marinade, or wine. Basting is a useful technique to add flavor and to prevent meat and other foods
from drying out. Baste periodically throughout the cooking process. If roasting in the oven, make sure not
to open and close the door too often or the oven may lose too much heat.
Batter- An uncooked semi-liquid mixture usually made of flour, eggs, and milk mostly used in baked
goods. Batters can also be used to coat food, such as chicken or shrimp, before frying.
Beat- To mix ingredients rapidly with a strong circular motion to mix them and introduce air into the
mixture. This can to be done manually by beating the ingredients together with a wooden spoon in a large
bowl, but an electric hand mixer will get the job done faster and with less effort.
Blanch- To briefly cook food, typically vegetables and some fruit, at a rolling boil. Once the food has
boiled for a few minutes, it is plunged into cold water to stop the cooking process. Blanching is used to
partially cook vegetables and some fruits before freezing, to loosen their skins (peaches, tomatoes), and
to brighten their color for use in side dishes and cooked salads. Blanching for 3 minutes will kill unwanted
organisms on the food’s surfaces and helps retain vitamins, both important if you are going through
chemo treatment. Blanching time depends on the vegetable and its size, starting at 3 minutes for small
cubed pieces of most vegetables, for broccoli flowerets and for smaller vegetables like brussel sprouts.
Larger vegetables, like whole carrots or potatoes can be blanched for 5 minutes or longer depending, on
their size.
Blend- To use an electric blender or an immersion blender to liquidize, puree or blend together two or
more ingredients. Often used with pureed soups.
Boil- To cook food in vigorously boiling liquid. Boiling is most used for pasta and hard vegetables like
potatoes. Boil using large quantities of water so that the temperature doesn’t drop too far when food is
placed in the water. Simmering and poaching are often confused with boiling, but are very different
techniques. See “simmer” and “poach.”
Braise-To cook in a small amount of liquid (can also be referred to as stewing or pot roasting.) Food is
first browned in fat, then cooked tightly covered, in a small amount of liquid for a long period of time. The
long and slow cooking technique is great for flavor and tenderizing foods. To maintain moisture, make
sure the lid is tight fitting.
Bread- To coat food with flour or a bread crumb mixture to create a crust. Used for baking and frying.
Broil- To cook food directly under or above a direct heat source, such as a gas flame or electric heat.
Brown- A technique in which meat is browned quickly in a skillet over high heat or under a broiler in the
oven. Also known as searing or sealing, browning is meant to lock in moisture by quickly cooking the
outside. Also see “sear.”
Butterfly- To slice through a piece of meat or seafood from edge to edge and open it out like the wings of
a butterfly. Do not cut the food all the way through when butterflying. Used for faster more even cooking
of large pieces of meat or fish.
Caramelize- A gentle browning that brings out the natural sweetness of fruits, vegetables, and nuts by
caramelizing their natural sugars. Often used with onions, caramelizing is one of the easiest ways to
enhance natural flavor. Heat olive oil or butter in a frying pan over medium flame and gently cook the food
until it starts browning and lightly sticking to the bottom of the pan, about 8 minutes. Take care not to cook
the food too fast or it may burn. The caramelized food is ready when it is a light to medium rich golden
brown color.
Chiffonade - This term translated from French means "made of rags or shreds." It refers to a technique in
which herbs or leafy green vegetables are cut into long, thin strips. You can do this by stacking leaves,
rolling them tightly into a cigar shape, and then cutting across the rolls into a 1/16 to 1/8-inch wide
ribbons.
Chop- A quick cutting technique in which a knife or cleaver is used to cut food into bite-size or smaller
pieces. A food processor may also be used to chop food. Chopped food is much larger pieces than
minced or diced food.
Clarify- To clear a cloudy liquid by removing the sediment. Melting butter and letting it sit will allow the
white fats to rise to the top to be skimmed off. Clarified butter can be found at most grocery stores and is
usually called by the Indian term “ghee.” Another common method of clarification is to add egg whites to a
liquid, like a stock, and simmer for 10 to 15 minutes. The egg whites will act as a magnet attracting any
particles in the liquid. After cooling, the liquid is poured through a sieve.
Coat- To cover a food with an outer "coating." Food can be dipped or rolled in seasoned bread crumbs,
flour or sauces.
Coat a Spoon- The technique used to test the doneness of egg-based sauces and custards. If the
mixture leaves an even coating of residue on the spoon, it is done. Run your finger along the spoon and
make sure that your finger leaves a clear path in the custard or sauce.
Cream- To beat an ingredient or combination of ingredients until the mixture is smooth and creamy.
When a cream is created out of more than one ingredient, there should be no evidence of separation.
Electric food processors and hand mixers are best for creaming.
Cure- To treat a food, typically meat or fish, with an ingredient, usually salt or sugar, originally used to
protect foods from mold, bacteria, etc.
Deep Fry- To cook completely submerged in hot oil. Always drain deep fried foods on kitchen paper or
tea towels to remove excess oil before eating. Temperature is important. Foods deep-fried at the correct
temperature will absorb minimal oil and be light. If the oil is too hot, food will cook too quickly on the
outside and be left raw in the center. If the oil is too cool, it will absorb too much oil.
Deglaze- Often used to make quick sauce or gravy, this process involves adding liquid to a pan in which
foods have been sautéed or roasted to remove the caramelized juices stuck to the bottom. It is important
to first pour out any fat left in the pan and make sure that the caramelized juices have not blackened or
burned. After adding a few tablespoons of liquid, such as stock or water or wine, gently scrape the bottom
of the pan with a wooden spoon. Gravy can be used as is, or enhanced by adding other ingredients.
Degrease- To use a spoon to skim the fat from the surface of a hot liquid like soup or gravy, or cooling
and chilling the liquid until the fat congeals on the top making it easy to remove from the surface.
Dice- To cut food into small cubes. Follow the recipe specifications as to the size, 1/8, 1/4, 1/2 inch etc.
Diced food is more regularly shaped than minced or chopped foods, and cooks more evenly.
Dredge- To coat with flour, and a crumbled ingredient, like bread crumbs, to help brown the food when
cooking. In baking, food is often dredged in sugar.
Egg-Wash- A mixture of eggs or egg whites with oil and water that is brushed over pastry items before
baking.
Emulsion- Emulsifying is a technique that slowly adds one ingredient to one with which is does not
normally mix--such as oil and water when making salad dressings--while stirring rapidly. This disperses
small droplets of one liquid throughout the other. Use a balloon whisk for this.
Etouffee- A method of cooking food in a small amount of liquid, tightly covered, and over very low heat,
similar to braising.
Fold- To combine a light, airy mixture like beaten egg whites with a heavier mixture, like custard. Place
the lighter mixture on top of the heavier one in a large bowl. Use a rubber spatula to cut down vertically
through the two mixtures, across the bottom of the bowl and up the nearest side. Rotate the bowl to
repeat ultimately very gently folding one product with the other.
Fry- To cook in hot fat. Similar to deep frying, but with much less fat and done in a shallow pan.
Garnish- To decorate or embellish a prepared food dish. Garnishes, typically finely chopped herbs or torn
basil leaves, are usually used to enhance the presentation of a plate rather than the flavor.
Glaze- To give food a shiny surface by brushing it with a sauce, jam, or icing.
Grate- To shred a large item of food by rubbing it against a serrated surface. Hand held graters and food
processors outfitted with a metal blade or shredding disk can achieve this. Firm foods are best for grating,
such as cabbage, carrots and the like.
Grill- To prepare food directly above a heat source such as a gas flame or hot charcoals.
Grind- To reduce food to small grains. Food can be ground to various degrees--fine, medium, and
coarse. Use a mortar and pestle, a food processor, or electric coffee grinder, which is free of coffee
residue.
High-Altitude Cooking and Baking-There is less pressure at higher altitudes than at sea level because
the air is thinner. For example, at sea level water boils at 212 degrees F, while at a higher altitude it boils
at 198 degrees F. When water boils at a cooler temperature as it does at high altitude, foods will take
longer to cook than at sea level.
Julienne- To cut food into thin matchstick sized pieces. First slice the food then stack and slice again,
until the desired thickness is achieved. If cutting a round object (like a potato), it is safest to cut a slice
from the bottom so that it will “sit” firmly on the cutting surface.
Knead- A technique used to mix and work a dough in order to make it a stretchable mass. Kneading
enables bread to hold in gas bubbles formed by leavening by stretching and expanding the gluten.
Kneading by hand is done with a pressing-folding-turning-action with the heels of the hands. Fold the
dough in half and give it a quarter turn press into it and away from the body and repeat. Manual kneading
takes anywhere from 5 to 15 minutes. Dough should be smooth and elastic. Some food processors also
have “dough hooks” that will knead dough, but the manual approach is a nice little workout.
Leaven- To add a leavening agent to a batter or dough to make it rise. The most common leavening
agents are baking soda, baking powder, and yeast. When mixed with liquid they create carbon dioxide
gas that causes batters and dough to rise when baked.
Macerate- To soak a cut food, especially a fruit, in a liquid so that it will absorb the liquid's flavor.
Marinate- To soak a food in a seasoned liquid mixture to add flavors or moistness. Most marinades
contain an acid like lemon or vinegar to help the meat or vegetable tenderize and absorb the liquid.
Marinating should only be done in a glass, ceramic, or stainless steel container, not aluminum. Cover
and refrigerate foods when marinating.
Melt- To liquefy a fat or by heating it slowly, so as not to burn.
Mince- To chop food into very small pieces. After food has been cut into relatively small pieces, continue
to make them even smaller by keeping the tip of the knife on the cutting board and chopping with a
rocking motion. Stop every few seconds to use the blade to remove the food into a pile again and
continue.
Mix- To combine ingredients together by hand with a spoon or whisk or with an electric mixer.
Pan Fry- Usually used interchangeably with sautéing, but technically there is a difference. Both terms
refer to cooking in a small amount of hot oil or other fat. When sautéing, continually toss foods over high
heat. In pan frying, turn the food with a spatula or tongs only a few times.
Papillote-To wrap food loosely in parchment paper or foil while baking. As the food lets off steam the
paper rises and is then cut or peeled back after cooking to serve.
Poach- To cook food gently in an almost boiling liquid. Many foods can be poached, like eggs and fruits.
Puree- To work or strain foods until they are completely smooth, it's easiest to achieve this with a blender
or food processor.
Reduce or Reduction-The process of cooking liquids down so that much of the water evaporates.
Reduction is used to concentrate flavor as well as thicken sauces and soups.
Render- When animal fat is melted over low heat the fat will separate from any connective pieces of
tissue. When you cook bacon, you are effectively rendering the fat.
Roast- To cook food in the oven in an uncovered pan to create a crispy or brown exterior.
Roll Out- To use a rolling pin, to flatten dough to a thin and even layer.
Sauteing- To cook food quickly in a small amount of fat, such as butter or oil, over direct heat by tossing
and keeping it moving. Make sure the pan is hot, but not so hot, that it will burn.
Sear- A technique in which meat is browned quickly in a skillet over high heat or under a broiler in the
oven. Searing is meant to lock in moisture by quickly cooking the outside.
Season- To flavor food in order to add and improve taste.
Set- To wait until food becomes firm, as in custards and jellies.
Shred- To cut food into narrow strips. This can be achieved by hand with a knife or with a grater or food
processor. Cooked meat, such a lean pork or chicken, can be shredded with a fork.
Sift- To use a sieve or sifter to combine dry ingredients such as flour and spices, or to remove any lumps.
Also see “aerate.”
Simmer- To cook a liquid at about 185-degrees F, which is just hot enough for tiny bubbles just break the
surface. This is a much gentler cooking method than boiling, but a little stronger than poaching.
Smother- To cook food in a covered pan with a small amount of liquid over low heat.
Steam- To cook food in a basket or on a rack over a small amount of boiling water beneath. It’s the best
way to retain flavor, color, and even vitamins and minerals that are sometimes lost in harsher cooking
techniques like boiling.
Stir Fry – To use a wok in sautéing vegetables, fish or meats. This method of frying uses a lot less oil
that sautéing or pan frying. Stir fried foods are cut into uniformly small pieces, then quickly cooked over a
high heat. As the name implies, the food is kept constantly moving round the pan by stirring so that it
cooks evenly. Also see “wok.”
Sweat- A cooking method where the pan is covered or partly covered and food is cooked over very
gentle heat. Usually ingredients, typically vegetables, will soften without browning. Sweating is usually a
preliminary step in making stews and soups.
Whip- To beat ingredients so that air in incorporated and volume is increased. The end result should be
light and fluffily. Do not over whip heavy cream because it will curdle.
Wok – A high sided, bowl shaped frying pan from China used for stir frying. Cooking in a wok uses less
oil than a regular frying pan. Also see “stir fry.”

Zest- A technique using a citrus zester or vegetable peeler to remove a small amount of the outermost
layer of citrus, such as oranges, limes and lemons. Make sure to use only the colored part of the skin and
avoid the white pith. It's also best to buy organic fruits if you plan on using thier zest. Zest can be used
effectively to add flavor to many types of dishes.

FOOD HANDLING & SANITATION

Proper food handling and sanitation techniques are necessary to prevent the spread of
communicable diseases among the members of your trip. Gastrointestinal illnesses are of primary
concern. The usual source of gastrointestinal organisms is the human intestinal tract. Some
organisms found in the nose or in infected skin lesions can produce a powerful toxin which cannot
be destroyed by heat, and which can cause severe gastrointestinal illness. In addition to human
sources, meat and poultry may be contaminated. If these foods are inadequately cooked, the result
will be the contamination of utensils, preparation surfaces, and the hands of handlers.

Following contamination of a food, it is usually necessary for the bacteria to reproduce before an
infective dose is developed. Three factors are required for reproduction: time, temperature, and a
nutrient source.

It usually takes no more than 3 to 4 hours after food has been contaminated to produce enough
bacterial growth to cause illness in a large number of people. Most of the organisms of concern will
grow well between 77 F and 114 F.

In order to prevent contamination of food during its preparation along the river, personal and
environmental cleanliness are vitally important. No one with symptoms of a communicable disease,
especially diarrhea, should be allowed to prepare food or handle utensils for others. Neither should
anyone with infected wounds or boils be permitted to handle food. As disease causing organisms
often get into food from hands of a person preparing food, scrupulous personal cleanliness is
important. Washing the hands with soap and water is essential after going to the toilet, handling raw
meat and poultry, putting fingers in the nose, eating, smoking, or handling objects that may be
contaminated.

All surfaces with which food comes into contact during preparation, including knives, utensils, cutting
boards, and table tops, must be clean and sanitary. Tables and equipment used for preparing raw
meats and poultry should not be used for preparing other foods until they have been cleaned and
sanitized thoroughly. Use a sanitizing solution with a chlorine concentration of 100 200 ppm for
these surfaces. A test kit is recommended to monitor the concentration of the sanitizing solution.

The means by which foods become contaminated with disease organisms, and the subsequent
processes through which these organisms pass in order to become dangerous to human health,
dictate the procedures necessary to interrupt the chain of events leading to an outbreak of human
illness. Briefly stated, these procedures are:

1. After going to the toilet or handling raw meat or poultry, wash hands with soap and water before
handling utensils and preparing foods. Wash hands whenever they become contaminated while
preparing food. It is suggested that an antibacterial soap be used for hand washing. Allow the
hands to air dry.
2. Cooked, prepared foods, or foods served raw (e.g., vegetables) should come in contact only
with clean and sanitized surfaces, equipment, and utensils. Equipment used for raw foods
should be washed and sanitized before being used with cooked foods.
3. Persons with communicable diseases, diarrhea, infected wounds on the hands and arms, or
boils should not be allowed to prepare food. It is suggested that food handlers not eat while
preparing food to prevent cross contamination.
4. Stored perishable food should be kept at temperatures below 41 F or below.
5. All produce should be washed in potable water.
6. Foods such as meat and poultry products should be well cooked (165 F) to destroy disease
organisms.
7. After preparation and prior to serving, keep hot foods hot (above 140 F) and cold foods cold (41
F or below).
8. Leftover perishable food should be discarded or refrigerated immediately in clean, protected,
labeled containers. Leftover perishable food should be thoroughly reheated before use (to 165
F). It is suggested that leftovers only be used for emergencies.
9. All chemicals should be properly labeled and should be stored separately from food and food
equipment.
10. It is recommended that tarps be placed in the kitchen area and under the dishwashing set up in
order to reduce the amount of food particles left on beaches.

It is recommended to sanitize dishes and utensils using the 3 bucket system. Dish wash buckets
should be constructed of non corrosive material so they are smooth and easy to wash. Place 3
buckets of water below the high water mark to leave the beach free of soap and spilled food. The
system is as follows:

1. Use 3 buckets large enough to immerse the largest plates and utensils. All 3 buckets must
contain visually clear water. If the river is muddy, allow dishwater to settle and remove sediment
before use. The use of alum is recommended for settling (2 tablespoons per 5 gallons for
dishwater). Decant the clear water. Heat 2 buckets of water to near boiling.
2. Add detergent to 1 heated bucket of water, leaving the second bucket of hot water clear for
rinsing. The third bucket of water (~75 F to 120 F) should contain a chlorine concentration of 50-
100 ppm for sanitizing.
3. Wash dishes and utensils in the first bucket of hot, soapy water to remove grease and food
particles. Water temperature should be 120 F to 140 F.
4. Dip rinse in the second bucket of hot rinse water.
5. Immerse articles in the third bucket of chlorine solution for 60 seconds. The effectiveness of
chlorine for disinfecting is directly related to time of exposure. Be sure to allow time for the
chlorine to sanitize.
6. Place dishes on a rack for air drying. Store the articles in a clean, dry location to be ready for the
next meal. If dishes did not air dry before being packed or dishes become contaminated by river
water or other sources, use a sanitizing solution on the dishes before using.

CHECKLIST FOR MAIN GALLEY

Walk in refrigerators:
1. Accurate inside Thermometer in place.

2. Temperature at or below 40*F.

3. No bad odor in room.

4. No ice build up on compressor.

5. Food storage allows good air flow.

6. All food containers covered.

7. Nothing stored on deck.

8. Shelves clean and in good repair.

9. Raw and ready to eat food stored separately to assigned

areas.

10. Meat and fish stored separately to assigned areas.

11. Deck clean and in good repair.

12. Lighting adequate.

13. Rubber seals on doors are clean and in good repair.

Pantry Appetizer:
1. Stainless steal benches are clean.

2. Refrigerators are clean, containers covered and clean.

3. No personal items stored in the area.

4. All machines are clean, disinfected (Hobart, slicer etc.)

5. Deck clean in alleyways, no dirt in corners.

6. All debris removed from deck.

7. Food preparation sink and hand wash basins clean.

8. Deckheads clean, no residues.

9. Drainage system, waste-pips are clean.

Pantry Buffet, Vegetables station, Roast man station:

10. Refrigerators are clean and in good repair.

11. All containers are covered.

12. Nothing stored on deck.

13. Stainless steal benches are clean.

14. Deck clean and in good repair.

15. Food preparation sink is empty and clean.

16. Drainage system, waste-pipe are clean, no food or dirt

stuck.

17. Hobart mixers are clean and disinfected.

Pantry Salad, Pantry sandwich:

1. Refrigerators are clean and in good repair.

2. All food containers are covered.

3. Food preparation sink is empty and clean.

4. Stainless steal benches are clean and disinfected.

5. Slicer machine is clean.

6. Deck and alleyways are clean and in good repair.

7. Drainage system, waste-pipe clean.

8. Galley shelves are clean.

9. Deck clean under deck and fridges.

10. Coffee machines are clean, no filter inside.

11. Dropper cleaned and sanitized.

12. Juice machine clean, concentrate container empty.

13. Ice machines are clean, rubber seals in good repair.

14. Stainless steal benches clean, chlorine are to reveal.

15. No sauce, goose neck etc. are stored.

16. Locker below coffee machines are tidy, items stored

properly.

17. Drainage system clean.

Ice cream station:

1. Freezer clean, ice cream containers are covered.

2. Ice cream machines are properly cleaned, rotating part

& rubber seals.

3. Deck, alleyways & drainage system clean.

4. Stainless steal table clean & sanitized.

Dish/Pot wash area:

1. Machines are clean & sanitized.

2. Rubber curtains in the machines are clean & right
placed.

3. Racks are clean & properly stored.

4. Dishes/pots are stored as outlined in the Vessel

sanitation regulation.

5. Deck & hand wash basins are clean.

6. Nothing stored on deck.

Hot Galley:

1. Soup stations clean, kettle in good repair.

2. Ovens, grill, roast station clean.

3. Steam (hot) table clean, twice a week cooked out

limeway.

4. Stainless steal tables cleaned & disinfected.

5. Deck, deckhead & drainage clean.

6. Lines are clean no food items left outside.

7. Salamanders clean, nothing stored in them.

8. Cleanliness of Chef s Office.

Bakery/Pastry:

1. Ovens & fridges are clean.

2. Stainless steal tables are clean, no object that do not

belong stored there.

3. No open tins or cans.

4. Pastry humanificator clean, good airflow.

5. Rotating roll clean.

6. Deck, deckhead & drainage clean.

7. Basins & sinks are clean.

8. Cold table on the front clean & sanitized.

General cleanliness:
1. 3 buckets are to be found in the right place and in
order.

2. Hand wash basins in the Galley are clean with soap and
towels stored.

3. No cleaning materials left in the galley.

4. Cleaning locker tidy, no chemicals without labels

stored.

5. Toilet is clean, prove with chlorine test.

6. Can openers are clean.

7. Garbage containers are kept in the right place, in good

condition.

8. Ventilation, blow hole are clean.

9. Cleaner locker clean

SANITATION PROCEDURES
General cleanliness and sanitizing:

Work tables/counters/shelves: Clean and sanitize after each use. Wash with hot water, rinse with clean
water, sanitize with solution containing at least 100 PPM chlorine but no more than 200 PPM. Leave
surface damp to permit the chlorine to effectively sanitize and air dry.

Heat grinders/ slicers /meat choppers/mixers: Schedule regular clean up after each use.
Dissemble parts and clean them completely. Operating correctly.

Steam tables: Clean outside, free of lime scale inside.

Coffee/tea urns: Flush out, clean, delime, rinse cloth filters in cold water.

Stoves Grill and surrounding area: Free of burned food or grease. Clean drop pans when not in use.

Steam cookers mixing vat: Clean inside and out. Delime when necessary.

Can openers: Clean, free of metal particles. Keep them sharp.

Cutting boards: Free from splints, holes or cuts. Use separate for raw and cooked food.
Clean and sanitize them after each use.

Deep fat fryers: Clean inside and out.

Shortening stained cleaned.

Discard when necessary.

Electrical fixtures-wiping: Dust free in good repair.

Refrigerators: Max temperature 40*F. Keep them clean inside and outside. Gaskets in good
condition. Keep food items inside covered containers not more than 4” high.
Cooked or ready to eat food always stored on different shelves or above from raw food.
Check food temperatures. Keep open period to a minimum.

Ice machine/cuber: Clean inside and outside. Scoops fastened. Surrounding area clean.

2 & 3 compartment sink: Open sinks before use.

Change wash and rinse water frequently.

Check to be equipped with thermometer, wire basket and condition of mixing battery. Steam consumption
adequately.

Hand wash facilities: Make sure they do not use for any other purpose. Check for supply of soap, towel
paper and waste receptacle.

Also for sufficient supply of cold and hot water.

Pot and dish glass washing area, dish washing procedure: Bushing:

Glass/cups: Check if they handle them in racks to avoid chipping.

Dishes/bowls/desert plates: Bus separate the ones with heavy soil.

Glasses/Cups/Dishes/Silver and S.S. ware: Make sure that they are always pre-showered before using in
the machine.

Heavy soil and paper: Make sure that dishes are scraped into waste receptacles (pulper) before racking.

Racking:

Dishes placed in racks: All of one kind, each in line, no over crowd.

Hollowware (cups/glasses etc.): Rack them up-side down so wash water can get in and rinse water get
out.

Silver: Place them in racks with eating end up and never over crowded.

Operating machine:
1. Correct wash & rinse temperature: 140*F minimum wash. 180*F minimum rinse.

2. Wash & rinse sprays: Check to be free of obstructions.

3. Pre-rinse shower: Make sure that it operates correctly.

4. Pre-wash water: Change it regularly.

Clean dish handling:

1. Dish carts: Check to be clean and place it at end of machine for easy loading.

2. Dish handlers: Check that they clean their hands thoroughly and pick up dishes properly.

3. Equipment and utensils (pots/plates/glasses etc.): Check that they are clean, self drain and dry in
sufficient storage space.

Clean up dish/glass washing machines:

1. Cleaning: Clean properly each day. Wash and rinse arms cleaned out.

2. Scrap trays: Keep them clean and in good condition.

3. Tank drained: Hose out and clean strainer.

4. Curtains: Clean them by scrubbing and hang to dry.

5. Machine and tables: Wash with detergent solution and hose out (wiped dry).

Rest rooms:
1. Sanitary equipment: Operating satisfactory.

2. Ventilation/lighting: Adequate.

3. Toilet door: In good working order.

4. Hand wash facility: Make sure that it is always equipped with soap and tissues.

5. Hot and cold running water: Adequate.

Garbage storage:
1. Waste containers: Make sure that there are sufficient for each area. Check to be leak proof, keep
them covered when not in use. Clean them when empty and label them according to their use.

Garbage room:

2. Generally: Make sure that the room is kept clean and orderly. Free of spilled food and
liquids and avoid accumulation of garbage.

3. Trash and garbage containers: Clean them on the outside.

4. Garbage container bags: Close them air tight without leaking.

Walk-in refrigerators general:

1. Thermometers: Check regularly inside/outside. Log to a report.

2. Doors: In good working order, gaskets clean and maintained. Open doors only when necessary.

3. Cold curtains: Are clean and in good condition.

4. Lighting: Adequate, report any burned or broken light bulbs.

5. Floor: Clean and dry. Report any missing or broken tiles.

6. Ceiling/walls/shelves: Free of condensation. Clean and sanitized on a regular basis.

Storage:
1. Never fill refrigerators beyond their capacity.

2. Follow the rule first in - first out.

3. Keep food in their original cartons or in clean wrappers or covered containers.

4. Place in a way to allow circulation of cold air among them. Foods that are packed tightly may begin to
defrost.

5. Separate ready to eat or prepared food from raw food.

6. Never store food items inside iceblock room. Do not use ice blocks for human consumption.

Defrosting:
1. Defrost when necessary to eliminate excessive frost build up. If practical defrost when
least amount of food is in storage.
2. Defrost food items always at temperature 45*F max. Not outside.

FRENCH COOKING TERMS-CULINARY

A la Meuniere
This translates as "in the style of the millers wife", and refers to fish that is floured, sautéed in butter,
and then served up with the butter, lemon juice and some parsley.

Allumette
The allumette measures approximately ⅛ in/2 mm by ⅛ in/2 mm by 2½ in/6 cm inches. It's also the
starting point for the brunoise.

Bain-marie
A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be
protected from direct high heat. Used for custards and terrines.

Batonnet
Batonnet translates to "little stick". The batonnet measures approximately ¼in/5 mm by ¼in/½ mm x
2½-3 inches or about 8cm. It is also the starting point for the small dice.

Bavarois
A creamy pudding made with cream and eggs, then set using gelatin.

Béchamel
A classic french white sauce, made with milk, flour and butter and then flavoured with bay leaves,
and nutmeg. You can read more about the french mother sauces here.

Beignets
Small dollops of dough that are fried — very much like fritters.

Beurre Manié
Butter and flour mixed together in equal parts and used to thicken stews, soups, and casseroles.

Beurre Noisette
Browned butter.
Bisque
A smooth, creamy soup made from a base of shellfish stock.

Blanch
To place fruit or vegetables in boiling water so the skin can be removed more easily.

Blanquette
A stew made from meat that has not been browned or fried. Usually refers to stews made of lamb,
chicken or veal.

Bouchées
Small puff pastry cases with a savoury filling, usually served as an Hors d'Oeuvre.

Bouillon
A broth or stock, usually a meat, some vegetables and a bouquet garni boiled in water.

Bouquet Garni
A mixture of fresh herbs tied together with string and used to flavour stews, soups etc. It refers to a
mix of parsley, bay leaf, thyme (and sometimes celery stalk). The bouquet is removed before
serving.

Brule
To burn a food to caramelize the sugar on a foods surface.

Brunoise
Vegetables cut into very small diced pieces, based on a julienne cut, but just turned 90° and diced.

Canapé
An appetizer consisting of a small bread or biscuit base covered with a flavoured topping such
as Pâté.

Carafe
The carafe is a container without handles used for serving wine and other drinks. Unlike a decanter,
a carafes does not have a stopper at the top either.

Cartouche
Cartouche is a French term which basically means "scroll" or "packet." It's a paper lid that is used to
slow down the reduction of moisture in cooking. A lid only lets a little moisture escape, whereas
using no lid lets lots of moisture escape.
Charcuterie
Charcuterie refers to cooked meats or patés.

Chapelux
Browned breadcrumbs.

Chaud-froid
A French term describing a dish that is first cooked and then chilled for service.

Chauffoir
A chauffoir is warming pan or stove.

Chiffonade
Rolling up herbs, or leafy greens like spinach and cutting them into very fine shreds.

Chine
To remove the backbone from a rack of ribs.

Choucroute garnie
Choucroute garnie is French for dressed sauerkraut, and is finely cut cabbage that has fermented
and is served with sausages or fresh meats.

Choux
Choux Pastry, or Pâte à Choux, is a light pastry dough made from butter, water, flour, and eggs.
Instead of a raising agent its high moisture content creates steam during cooking to puff the pastry.
Amongst others, choux pastry is used make profiteroles, croquembouches, and éclairs.

Compote
A dessert consisting of fruit stewed in a sugar syrup, originates from the 17th century.

Confit
The process of cooking a meat in its own fats, and sometimes then storing that meat covered in
those fats.

Concassé
A French term for rough chopping ingredients — usually referring to tomatoes.

Consommé
A richly flavoured, clear soup. To achieve this, egg whites are added and the soup is simmered to
allow the inpurities to be skimmed off.
Coulis
A thick sauce usually made from one main ingredient, such as raspberry coulis.

Court Bouillon
Flavoured liquid used for cooking fish.

Crème brulée

A rich egg custard, which is them topped with sugar, and then under heat (like a blowtorch or grill) to
caramelise the sugars into a crisp layer.

Crêpes
Very thin pancakes.

Croquettes
A mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other
shapes and coated with a breading before frying.

Croustade
Bread piece dipped in butter and baked until it is crisp.

Croûte
Crust. Sometimes refers to a pastry crust, sometimes to toasted or fried bread.

Croûtons
Small cubes of fried, or recooked bread used as a garnish in salads and soups.

Dariole
A small cylindrical mold used for the creation of baked desserts.

Déglacer
To deglaze, or loosen the browned juices and fats from the bottom of a frying pan or saucepan by
adding liquid, then bringing to a boil and stirring. The liquid is usually water, wine or stock.

Dégorger
To extract juices from meat, fish or vegetables, usually by salting them, then soaking or washing. It
is usually done to remove a strong taste.

Demi-glace
The process of reducing a stock down to a very concentrated form.
Dépouiller
To skim off the skin that accumulates at the top of a stock or sauce.

Duxelles
Finely chopped raw mushrooms, used as a stuffing. Sometimes combined with chopped ham or
scallops.

En croute
Wrapped in pastry and then baked in an oven.

Entrecôte
Sirloin steak.

Entrée
The term used to refer to something served before the main course but is used now to refer to the
actual main course.

Entremet
A dessert or sweet – but does not include pastries.

Escalope
A thin, boneless slice of meat.

Farce
Stuffing.

Flamber or Flambé
To set an alcohol — usually brandy — on fire.

Fond
The french word for a stock.

Frappé
Something that is iced, or set on or in a bed of ice.

Fricassé
A stew made from poultry, meat or rabbit that has a white sauce.

Glace de Viande
Reduced brown stock used to add color and flavour to sauces.
Gratiner or Au Gratin
To sprinkle the surface of a cooked food with breadcrumbs and butter, and sometimes cheese and
left brown under heat. The finished food is referred to as au gratin as in au gratin potatoes.

Hors d'Oeuvre
The first course or appetiser.

Jardiniere
Vegetables cut into batons — similar to julienne but thicker.

Julienne
A standard Julienne cut is 4mm x 4mm x 5cm, or ⅛ x ⅛ x 2 inches. ⅛th of an inch is approx. 3mm,
but these sizes do vary.

Jus or Jus de Viande

A French word loosely translated into “juice”, but has a more specific meaning than the translation.
In French cookery it is primarily a sauce made by diluting the pan juices of a roast with liquid then
boiling it in the roasting pan until all of the sediment has absorbed into the stock. Also used to
describe thickened or clear brown stock, especially veal. The juices squeezed from raw vegetables
or fruits are also referred to as “jus.”

Jus Lié
Thickened gravy.

Liaison
Ingredients used for thickening sauces, soups or other liquids.

Macédoine
A salad of small pieces of mixed vegetables or fruit.

Marmite
French word for a covered earthenware container for soup. The soup is both cooked and served in
it. Not to be confused with the product Marmite!

Mesclum
A mix of lettuce leaves and herbs.

Mirepoix
A mixture of braising vegetables, usually celery, carrots and onions.
Mise en place
Mise en place is translates as "putting in place", as in getting all your preparation in place – tasks like
washing mussels, peeling and preparing vegetables or weighing out some of the ingredients in
advance.

Moulè-â-manqué
A cake tin that is wider at the base than at the top and only about 2cm or 1inch in depth.

Napper
To coat, mask or cover with something.

Noisette
The word literally means " hazelnuts ", but can also refer to something being nut brown in colour. For
example, beurre noisette is butter browned over heat until it becomes a nut brown color. It can also
refer to boneless rack of lamb that is rolled, tied and cut into rounds.

Nouvelle Cuisine
A term that refers to the style of cooking that features lighter dishes with lighter sauces and very
fresh ingredients.

Panade
A very thick mixture usually made from a combination of flour, butter, and milk that is used as a base
for dishes such as soufflés and fish cakes.

Papillote
Papillote is a wrapping of parchment paper around fish or meat used for cooking. The paper is used
to retain moisture.

Parisienne
Refers to potatoes molded into balls with a melon scoop, and fried or roasted.

Pâte
A basic mixture or paste – often refers to uncooked dough, or pastry.

Pâté
A paste made of liver, pork or game.

Paysanne
Vegetables cut into thin slices.
Pâtisserie
A sweet or pastry, it also refers to a cake shop.

Persillade
A mixture of chopped garlic, shallots, parsley – sometimes breadcrumbs are added too.

Piquer
To insert fat, such as bacon into meat or poultry.

Portefeuille
A French term describing dishes in which the food is stuffed, folded, or placed in layers. Common
preparations of this type are omelets, gratins, or stuffed chicken breast.

Poussin
A young chicken.

Quadrillage
To sear the crosshatched grill lines onto food.

Quenelle
Quenelle is a minced fish or meat mixture that is formed into small shapes and then poached. It also
refers to the shape that the minced mixture is made into.

Ragoût
A stew

Réchauffée
Reheated food.

Repere
Flour mixed with water or egg white and used to seal pans when cooking food slowly. Often used
when cooking a ragoût.

Revenir
To quickly fry meats or vegetables in hot fat to warm them through.

Rocher
A rocher, or one-handed quenelle, is a way to give a beautiful oval shape to a homogenous mass of
food — like ice cream, sorbet or even beef tartare. The shape is formed by scooping with one spoon
and smoothing it with the other (usually the spoons are warm if its a cold mass).
Roux
Melted butter to which flour has been added - used as a thickener for sauces or soups.

Rouille
A garlic and oil emulsion used as flavouring.

Sauté
To cook a food quickly in a hot fat.

Sautoir
A deep frying pan with a lid – used for recipes that require fast frying then slow cooking.

Terrine
A Pâté or similar mixture of minced ingredients is baked or steamed in a loaf shaped container.

Timbale
A dish cooked in a mold that is higher than it is wide and has sloping sides. You can read a recipe
for an asparagus and ham timbale.

Velouté
A type of sauce made from butter, flour, cream and stock. Click here to read more about sauces on
Kitchen Geekery.

Vol-au-vent
A large pastry case made of puff pastry that is usually used as a container for creamed dishes, such
as creamed chicken.

VESSEL SANITATION PREPARATION LIST

Following is a guideline list in preparation for a P.H inspection.

Pre-inspect three days before arrival in port.

Prepare a repair list if necessary for the staff Captain or Chief Engineer.

Conduct a department Head Meeting to discuss the results of the pre-inspection in areas of:

A: Food handling

B: Cleanliness of departments
C: Personal hygiene

- Ensure that all refrigerators have thermometers.

- Ensure that there are no cleaning supplies in any department (except three step bucket
system).

- This includes:

A: Brooms, Mops and Deck Brushes

B: Insecticide Sprays

C: Deck Soap

- Ensure that there are no wooden utensils in use.

- Ensure that there is evidence in all Departments of utilization of the three bucket system.

- Ensure that there is one crew member stand by for each department.

- Ensure that all ready to eat items on the line have individual serving utensils.

- Ensure that no on duty crew member has rags in their trousers or utensils such as knives in
their pockets.

- Ensure that no one opens the storeroom refrigerator. It is therefore recommended that the
Food Manager keep the storeroom refrigerator key until the P.H inspection is completed.

- Ensure that the approved sanitation menu for lunch is prepared the night before. Not cooked,only
prepared.

- Ready to be cooked food is only to be moved from the refrigerator to the stove. It is not to be left
out at room temperature.

- All drains are to be clear of food particles, and there is to be no water deposit.

- All air condition vents must be free of dust accumulation

- Check all exhaust filters in galley and also check for dripping grease from deckhead.

- Ensure that refrigerator covers are clean.

- Check that no condensation is inside refrigerators.

- Ensure that refrigerator cover fans are clear of dust and rust.
- All personnel must have clean uniforms, aprons, hat and gloves. Further, they must maintain
their personal hygiene.

- Ensure that all light fixtures are in satisfactory condition.

- Ensure that maximum lighting is exposed.

- A list of authorized personnel must be posted, and only those on the list are to report for duties,
until the inspection is completed.

- Ensure that there is evidence clean and sanitized working utensils in each section.

- Keep the least amount possible of cooked food in the cooked food refrigerator.

- Ensure that there are enough pallets in all stations to ensure that nothing goes on deck.

- Especially the outside refrigerator in the storeroom.

- If there is an elevator, ensure that it is clean inside and is lifted to clean the bottom.

- No lexan boxes are to be marked with markers.

- Ensure that all pots and pans in the pot washer are properly cleaned and sanitized, also ensure
that there is a separation between clean and soiled.

- Cutting boards must be clean and sanitized. Never have all new cutting boards out for an
inspection.

- Breakfast skillets must be in clean condition and after service are to go directly to the pot wash
soil section.

- Ensure that only 4” and 6” lexan boxes are utilized to keep food or sauces in refrigerators.

- All port holes must have fitting screen or kept closed.

- Bulk milk dispenser be served from bulk or in original container or refrigerated ½ pints.

- Ensure that there is no evidence of oven gloves in pastry or bakery shop.

- Cooks are not permitted to wear any sort of jewelry. The only exception is the cook doing
poached eggs who is authorized to wear a watch.

- Ice blocks for decoration purposes must be isolated from food in deep freezer and on a pallet, a
sign must be posted that will read “ Not portable Water”.
- All food handlers must know food temperature and their danger zone of 45F to 140F, and the
three step systems and how to use it.

- A utility cleaner must be on stand by in the breakfast line to pick up any soiled dishes or pans in
the line. This will allow the breakfast cooks to only touch clean items and ready to serve

- food.

- All meats in the thawing room must be in clean containers a din “ separation. SAMPLE:

- Beef Veal Lamb Chicken, Fish and seafood are to be kept on different shelves.

- Nothing is to be in the thawing room in carton boxes or in their original box.

- Raw food and cooked food must be separated.

- All containers must have dates (Please do not use masking tape).

- All garbage cans must have leads.

- Clear paint from S/S surfaces.

- No utensils such as knives, ladles, etc.. should be kept in Chefs Office or F&B Manager’s office,
as well as liquors or anything used in food preparation.

- Ensure that there are no working utensils in buckets.

- All crew members must know about the three sink system and their temperature. (Water
temperature 110F).

- Bakery shop must be ready to be inspected by 6:00 AM.

- No beakfast preparation is to be done after 06:30 AM. (Recommendation).

- Check pot wash area before arrival.

- Ensure that all boxes are closed in dry storeroom and all #10 cans and labels are straight.

- Ensure that pastry carts and baker carts are clean (Especially the wheels).

- No blood is to be visible on or around items in the thawing room.

- We recommend a cabin inspection to ensure that crew accommodation is free of working

- utensils etc..

- Flour bin in baker shop must be clean and dry. Check the handle of the bin.
 - All plastic and aluminium foil must be in original boxes.

- Avoid breakfast for waiters and busboys on sanitation day.

- Fire extinguishers must be clean.

- Remove pots and pans and trays without handles.

- Ice machines are to be clean, they must have S/S scoops and a chain 6” from the deck.

- Check the Maitre D’ cabinet.

- No flambe cart.

- Ensure that the butter in the Dining Room is iced down.

TIME AND TEMPERATURE CONTROLL

Time and temperature are two of the most important factors to control in the prevention of a food
borne illness. There are many steps during the process of preparing and serving food in which time and
temperature must be controlled. Harmful microorganisms grow well in foods held between
temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit. This temperature range is also
known as the Temperature Danger Zone (TDZ). The less time foods spend in the TDZ, the less time
harmful microorganisms have to grow. Typically harmful microorganisms can grow to levels high enough
to cause illness within four hours; therefore specific regulations should be taken for prevention of a food
borne illness focus on reducing the amount of time foods remain in the TDZ. The following sections
outline the requirements of time and temperature control during the preparation and service of PHF.

Types of Potentially Hazardous Foods

Potentially hazardous foods are foods that might contain food poisoning bacteria and are capable of
supporting growth of these bacteria or formation of toxins to levels that are unsafe for consumers, if the
foods are not stored at correct temperatures. Toxins are poisonous chemicals produced by some types of
bacteria.

The following are examples of potentially hazardous foods:

[Many types of foods can become unsafe and cause people to become ill. Some foods, known as PHFs,
are at higher risk for growing harmful microorganisms; it is these microorganisms that cause a food borne
illness.

The following foods are considered PHF and require proper control of time and temperature:]

 Milk and dairy products (Custard, desserts)

 Eggs
 Meat (beef, pork and lamb) and Poultry
 Fish and shellfish
 Baked Potatoes
  cooked rice and pasta;
 Processed fruits and vegetables, for example, salads; such as sandwiches and rolls.
 Tofu and other soy proteins and Sprouts and sprout seeds
 Sliced melons and cut tomatoes Or anything that is cutted or cooked

Cooking Potentially Hazardous Foods

In order to ensure that the foods you are cooking have reached the proper internal temperature required
to reduce the potential for a food borne illness, two steps must occur. First, use a thermometer to take
food temperatures; and second, cook foods to the required internal temperature for the specified length of
time (see chart below):

Type of Food Minimum Internal Temp Time

Fruits and Vegetables 135 deg Fahrenheit 15 seconds

Grains (rice, beans, pasta, potatoes) 135 deg Fahrenheit 15 seconds

Commercially processed ready-to-eat foods (chicken 135 deg Fahrenheit 15 seconds

nuggets, cheese sticks)

Roasts (beef, veal, lamb) 145 deg Fahrenheit 4 minutes

Steaks/Chops (beef, veal, lamb) 145 deg Fahrenheit 15 seconds

Ground meats (other than poultry) 155 deg Fahrenheit 15 seconds

Eggs (hot held for service) 155 deg Fahrenheit 15 seconds

Ham 155 deg Fahrenheit 15 seconds

Poultry (whole or ground) 165 deg Fahrenheit 15 seconds

Reheated Foods 165 deg Fahrenheit 15 seconds

Hot and Cold Holding of Potentially Hazardous Foods

Foods that are not immediately served after cooking, which are most commonly known as “held for
service,” are at risk for time and temperature abuse. Whether or not you have sources of heat or
refrigeration to keep foods within temperature range, it is important to monitor temperatures to prevent a
food borne illness. The following outlines the proper procedures for holding PHF:
Hot Food
When a source of heat is available, hold hot foods at 135 degrees Fahrenheit or higher and check the
temperature every four hours. If the temperature of the food at four hours is less than 135 degrees
Fahrenheit, the food must be discarded.

It is permissible to hold hot food without temperature controls for up to four hours if the following
conditions are met:

 Food must be held at 135 degrees Fahrenheit or higher before the food is removed from the
temperature control.
 Label the food upon receipt with the time it must be discarded. The discard time is four hours
after the food has been removed from the temperature control.
 After the four-hour time limit, the food must have been served, consumed, or thrown away.

Cold Food
Hold cold foods at 41 degrees Fahrenheit or less and check the temperature every four hours. If the
temperature of the food at four hours is greater than 41 degrees Fahrenheit, the food must be discarded.

It is permissible to hold cold food without temperature controls for up to four hours if the following
conditions are met:

 Cool Food must be held at 41 degrees Fahrenheit or less before the food is removed from
the temperature control.
 Label the food upon receipt with the time it must be discarded. The discard time is four
hours after the food has been removed from the temperature control.
 After the four-hour time limit, the food must have been served, consumed, or thrown away.

Which foods are not potentially hazardous foods?

Many preserved foods do not contain food poisoning bacteria. Also, bacteria will not grow in some types
of food. Examples include canned and bottled food, dried fruit, salted dried meats, fermented dried meats,
yoghurts, hard cheeses, spreads, some sauces, dried pasta, breads and dried foods.

However, some foods that are not potentially hazardous can become potentially hazardous if you alter the
food in some ways. For example, dry custard powder is not potentially hazardous but when milk or water
is mixed with the powder to make custard, the custard is potentially hazardous.

Some foods may not be potentially hazardous but need refrigeration to stop them from spoiling. It is an
offence to sell spoiled food.

When must food be kept under temperature control?

You must ensure that the temperature of potentially hazardous food is either at 41°F/5°C or colder or at
60°C or hotter when it is received, displayed, transported or stored. If you want to receive, display,
transport or store potentially hazardous food at another temperature, you must be able to show an
enforcement officer that you have a safe alternative system in place.

You do not have to keep potentially hazardous food at any specified temperature when you are
processing or preparing it because that would be impractical, but you must keep the processing or
preparation time as short as possible so that bacteria do not get a chance to multiply to dangerous levels
or form toxins.

Cooling potentially hazardous food

If you cook potentially hazardous food that you intend to cool and use later, you need to cool the food to
41°F/5°C or colder as quickly as possible. There may be food poisoning bacteria in the food even though
it has been cooked. Faster cooling times limit the time when these bacteria are able to grow or form
toxins.

The standards require food to be cooled from 145°F/60°C to 70°F/21°C in a maximum of two hours and
from 70°F/21°C to 41°F/5°C within a further maximum period of four hours. Alternatively, if you want
to cool food over a longer time period you must be able to show that you have a safe alternative system in
place.

If you don’t know how fast your food is cooling, use a probe thermometer to measure the warmest part of
the food – usually in the centre.

To chill food quickly; divide it into smaller portions in shallow containers. Take care not to contaminate
the food as you do it.

Reheating previously cooked and cooled potentially hazardous food

If you reheat previously cooked and cooled potentially hazardous food, you must reheat it rapidly to
135°F/60°C or hotter. Ideally, you should aim to reheat food to 135°F/60°C within a maximum of two
hours to minimise the amount of time that food is at temperatures that favour the growth of bacteria or
formation of toxins.

This requirement applies only to potentially hazardous food that you want to hold hot, for example, on
your stove or in a food display unit. It does not apply to food you reheat and then immediately serve to
customers for consumption, for example, in a restaurant or a take away shop.