- Proper galley hygiene prevents foodborne illnesses and maintains crew confidence in onboard food safety.
- Catering crew must be trained, follow strict handwashing and illness-reporting protocols, and wear clean protective clothing.
- Regular cleaning and scheduled deep-cleaning routines help control bacteria growth and prevent hazards.
- Safe food storage, temperature control, and regular inspections by the master and safety officer ensure lasting hygiene compliance.
Maintaining high standards of hygiene in shipboard galleys is essential to safeguard crew health and uphold confidence in onboard food safety. Proper practices in food handling, storage, and cleaning not only prevent illness but also ensure the galley operates efficiently and safely. According to guidance published by the Britannia P&I, consistent attention to hygiene standards is vital for protecting seafarers’ wellbeing.
Catering Crew and Cleaning Practices
Catering personnel play a central role in maintaining galley hygiene. Only trained crew members should handle or prepare food, and their training records must be properly maintained. Frequent handwashing with antibacterial soap before food handling, after contact with raw ingredients, and following personal activities such as smoking or using the restroom is essential. Clean uniforms, covered wounds, and proper illness reporting protocols are also key to minimizing contamination risks. Crew members experiencing vomiting or diarrhoea should refrain from food handling for at least 48 hours after symptoms subside.
Cleanliness within the galley must be systematic and regular to prevent bacterial growth in its warm, humid environment. Work surfaces should be made of smooth, non-absorbent materials that allow easy cleaning, while sharp tools and crockery must be properly stored to prevent injuries. Daily cleaning should be supplemented with scheduled deep cleans, including cupboards, extractor fans, and deck areas, as part of the vessel’s planned maintenance. Equipment such as mops and cloths should be disinfected or replaced frequently, and damaged flooring or utensils should be repaired or disposed of immediately.
Safe Storage, Handling, and Regular Checks
Proper food storage and handling practices are critical to preventing contamination. Dry stores should be kept below +10°C, well-lit, and ventilated, with shelving that prevents goods from resting directly on the deck. Refrigerators and freezers must maintain +5°C and -18°C respectively, with temperatures monitored to limit food exposure to the bacteria growth range of +5°C to +63°C. Raw and cooked foods should be separated, preferably with raw items stored beneath cooked ones in covered containers. The use of colour-coded chopping boards and adherence to the FIFO (First In, First Out) method further reduce contamination risks. Pest control measures should also be maintained to protect food stores.
Routine inspections are fundamental to ensuring compliance. The master’s weekly galley inspection should never be overlooked and may be delegated when necessary. Additionally, the Shipboard Safety Officer should include the galley and food storage areas in regular health and safety audits. Consistent monitoring and adherence to established hygiene standards foster a safe, efficient, and healthy onboard environment for all crew members.
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Source: Britannia P&I
