Galley Spaces
A boat's galley is a potentially dangerous place. Open flames, fuel lines, rubbish, grease or soot build-up all add to the danger of fire. And these spaces also present a number of other hazards / risks to the safety of personnel, and to the vessel.
Observe the following:
- Know where the fuel line shut-off valves are located, and make sure that the valves are easily accessible.
- Keep the galley & mess-room tidy and clean at all times.
- Report the presence of any type of pest or vermin immediately.
- Don’t keep food in unauthorised areas – use properly designated storage areas.
- All dirty plates and cups must be collected and washed as soon as possible.
- Ensure there are enough refuse bins supplied and emptied when necessary. If an odour in a specific area persists, take positive action to find it, and clean it up.
- After using cleaning materials, they must be stored in their proper place, not left lying around.
- Good housekeeping is essential. Used boxes, bags, paper and even leftover food should be placed in covered non-combustible refuse cans. Don’t locate these too close to a hot stove.
- Pay particular attention to personal hygiene, especially in hand cleanliness after use of the toilet.
- Notify the Skipper immediately if anyone handling food is suffering from diarrhoea, nausea or any illness likely to cause food poisoning.
- Report any accidental exposure to or contact with toxic chemicals or other harmful substances immediately – and take the appropriate remedial action.
- Treat sharp implements with respect and handle carefully at all times. Don’t leave lying around working areas where someone may accidentally cut themselves. Don’t mix in with other items for washing up –clean individually and store in a safe place.
- Guard all dangerous parts of catering machines properly and keep guards in position whenever the machine is in use.
- Don’t use electrical equipment when your hands are wet!
