SHIPS CATERING MANAGEMENT NET SHIP CONFERENCE MARCH 22

SHIPS’ CATERING MANAGEMENT NET SHIP CONFERENCE MARCH 22, 2017 NAHAM R. PELISIGAS PRESIDENT A C T S ASSESSMENTS AND CULINARY TRAINING SOLUTIONS AUREATE TRADE TESTING AND ASSESSMENT INC MANAGING DIRECTOR YOUR PARTNER SHIP'S CATERING MANAGEMENT

SHIPS’ CATERING MANAGEMENT CHANGE • • IS NEVER EASY BUT WE NEED TO EVOLVE IS PUSHING YOU OUT OF YOUR CONFORT ZONE “ IF YOU ALWAYS DO WHAT YOU ALWAYS DONE YOU’LL ALWAYS GET WHAT YOU ALWAYS GOT”…ANON SHIP'S CATERING MANAGEMENT

GALLEY MANAGEMENT NAHAM R. PELISIGAS PRESIDENT A C T S ASSESSMENTS AND CULINARY TRAINING SOLUTIONS AUREATE TRADE TESTING AND ASSESSMENT INC MANAGING DIRECTOR YOUR PARTNER SHIP'S CATERING MANAGEMENT

GALLEY MANAGEMENT GALLEY THE KITCHEN IN A SHIP OR AIRCRAFT WHERE FOOD AND DRINKS ARE STORED AND PREPARED GALLEY MANAGEMENT DOCUMENTS SYSTEM • • • STANDART OPERATING PROCEDURES MENU RECIPES KITCHEN EQUIPMENT OPERATIONAL DOCUMENTS INVENTORY FORMS CLEANING PROCEDURES / SCHEDULES FOOD SAFETY PROCEDURES HEALTH AND SAFETY PROCEDURES WASTE DISPOSAL PROCEDURES CONTEMPORARY DIETARY CONCERNS ( FOOD ALLERGIES, RELIGIOUS BELIEF AND PRACTICES) SHIP'S CATERING MANAGEMENT

GALLEY MANAGEMENT • OVER-ALL IN CHARGE IN SUPERVISING THE GALLEY OPERATION ONBOARD AND ENSURES THE SMOOTH AND EFFICIENT OPERATION ON A DAY-TODAY BASIS ACCORDING TO THE COMPANY POLICIES. • INVOLVES THE ADMINISTRATION OF THREE ESSENTIAL ELEMENTS PERSONNEL, PLANNING AND APPLICATION • PROVIDE REPORTING TO MANAGEMENT AS REQUIRED • ENSURES THAT ALL STAFF CONSISTENTLY FOLLOWS AND ADHERES TO ALL HEALTH DEPARTMENT SANITATION CODES AND REQUIREMENTS THEREBY MAINTAINING THE COMPANY’S STRICT STANDARDS OF SANITATION. SHIP'S CATERING MANAGEMENT

GALLEY MANAGEMENT • IS RESPONSIBLE FOR ENSURING THAT THE CORE ELEMENTS OF THE GALLEY OPERATION IS COMPLIANCE WITH THE COMPANY'S STANDARDS INCLUDING – – – • PREPARING NUTRITIONALLY HEALTH-BALANCED CALENDAR MENU’ PRACTICAL COOKING’ FOOD SAFETY’ SANITATION AND HYGIENE SAFETY IN THE WORKPLACE WASTE DISPOSAL MANAGEMENT CLEANING AND SANITIZING, MAINTENANCE AND REPAIR OF GALLEY EQUIPMENTS, AND MATERIALS & SUPPLIES PAR LEVELS ARE OPERATING IN FULL. SHIP'S CATERING MANAGEMENT

GALLEY MANEGEMENT IT INCLUDE (BUT ARE NOT LIMITED TO): • DIRECTS, COACHES, SUPPORTS, SUPERVISES AND EVALUATES (IN CONJUNCTION WITH THE MASTER OF THE VESSEL) THE PERFORMANCE OF ALL DIRECT REPORTS. • MUST BE VERY FAMILIAR WITH THE ENTIRE GALLEY OPERATION AND POSSESS A TOTAL UNDERSTANDING OF THE UNITED STATES PUBLIC HEALTH RULES AND REGULATIONS. • ENSURES THAT DIRECT REPORTS FOLLOW THEIR SCHEDULES AND COMPLETE THE REQUIRED TASKS AS PER THEIR JOB DESCRIPTIONS. • PROVIDES SCHEDULES TRAINING TO ASSIGNED CREW MEMBERS WITH EMPHASIS ON THE UNITED STATES PUBLIC HEALTH STANDARDS, SERVICES QUALITY, VERBAL ETIQUETTE, PRESENTATION AND THE SHIP'S GARBAGE SEGREGATION SYSTEM. • ALSO RESPONSIBLE FOR COST CONTAINMENT THROUGH THE PROPER USE, HANDLING AND MAINTENANCE OF RECORDS, REPORTS, SUPPLIES AND EQUIPMENT. CATERING MANAGEMENT

GALLEY MANAGEMENT • • • MANAGE MULTIPLE PRIORITIES/TASKS ESTABLISH AND MAINTAIN EFFECTIVE WORKING RELATIONSHIPS AS REQUIRED BY JOB RESPONSIBILITY. COMMUNICATE EFFECTIVELY IN ORAL AND WRITTEN FORM EFFECTIVELY DEAL WITH INTERNAL AND EXTERNAL CUSTOMERS SOME OF WHOM WILL REQUIRE HIGH LEVELS OF PATIENCE TACT AND DIPLOMACY ABILITY TO READ, WRITE, AND SPEAK ENGLISH TO COMPREHEND AND COMMUNICATE JOB FUNCTIONS WORK WITH MICROSOFT OFFICE APPLICATIONS (ESPECIALLY WORD & EXCEL) SHIP'S CATERING MANAGEMENT

GALLEY MANAGEMENT • • • PERFORM DUTIES WITHIN EXTREME TEMPERATURE RANGES STAND, WALK, AND/OR SIT CONTINUOUSLY PERFORM ESSENTIAL FUNCTIONS FOR AN EXTENDED PERIOD OF TIME HEARING AND VISUAL ABILITY TO OBSERVE AND DETECT SIGNS OF EMERGENCY SITUATIONS, DISTINGUISH PRODUCT, TASTE, TEXTURE AND PRESENTATION AND OBSERVE PREPARATION FINGER/GRASP, LIFT AND/OR CARRY, OR OTHERWISE MOVE GOODS WEIGHING A MAXIMUM OF 200 LBS. ON A CONTINUOUS SCHEDULE ALSO REQUIRES TO HAVE A LISTENING SKILLS. IT IS IMPORTANT TO BE A GOOD LISTENER, GIVE ATTENTION TO SUGGESTIONS CRITISISIM’S OR COMPLAINTS AND THINK FOR A SOLUTION AS IT IS MORE ANNOYING OF ARGUING OR EXPLANING INSTEAD. SHIP'S CATERING MANAGEMENT

DEVELOPING HEALTHIER MENUS § REDUCE FAT AND CHOLESTEROL: OFFER FISH, CHICKEN, TURKEY. § REDUCE SODIUM IN SOUPS, SAUCES, MARINADES. § OFFER LOW-FAT AND LOW-SUGAR FOODS LIKE FRUITS AND VEGETABLES. § REDUCE PORTION SIZES. § OFFER FRESH-FRUIT DESSERTS, SUGAR-FREE BEVERAGES, UNSWEETENED CEREALS, BAKED ITEMS MADE WITH LESS SUGAR. SHIP'S CATERING MANAGEMENT

FOOD AND PERSONAL HYGIENE POOR PERSONAL HYGIENE IS A MAJOR CAUSE OF FOODBORNE ILLNESS DIRTY FINGERS CAN CREATE HAZARDOUZ CONDITIONS - BY CONTAMINATING FOODS AND FOOD CONTACT SURFACES PRACTICE OF GOOD PERSONAL HYGIENE BREAK THE CHAIN OF INFECTION SHIP'S CATERING MANAGEMENT

THE MOST CRITICAL ASPECT OF PERSONAL HYGIENE is HANDWASHING SHIP'S CATERING MANAGEMENT

HOW TO WASH HANDS? v v v WASH HANDS WITH SOAP AND WARM WATER RUB HANDS AND WRIST THOROUGHLY FOR ATLEAST 20 Seconds PAY ATTENTION TO UNDERNEATH FINGRNAILS, FINGER TIPS AND BETWEEN FINGERS RINSE HANDS WELL UNDER RUNNING WATER DRY WITH DISPOSABLE PAPER TOWEL OR AIR DRY SHIP'S CATERING MANAGEMENT

WHEN TO WASH HANDS? ØBEFORE AND AFTER EATING OR SMOKING ØAFTER COUGHING OR SNEEZING ØAFTER HANDLING FOOD WASTE ØAFTER HANDLING CHEMICALS ØBEFORE AND AFTER USING GLOVES ØAFTER USING THE TELEPHONE ØIN BETWEEN HANDLING RAW AND COOKED FOODS ØAFTER TOUCHING ANY PART OF YOUR BODY *** ALWAYS*** SHIP'S CATERING MANAGEMENT

WHERE TO WASH HANDS? DESIGNATED HAND WASH SINK ONLY WHY? – BECAUSE LIQUID HAND WASH SOAP AND PAPER TOWEL ARE AVAILABLE. – AND YOU DON’T WANT TO CONTAMINATE FOODS IN THE FOOD PREP. HAND WASH SINK IS FOR HAND WASHING ONLY – DO NOT WASH UTENSILS OR TOWEL HERE – DO NOT DUMP ICE IN SINKS DO NOT LEAVE: – FOOD CONTAINERS IN OR ON THE SINK – TROLEY OR SANITIZER BUCKET IN FRONT OF THE SINK IF YOU SEE THIS HAPPEN … REMOVE IT ! SHIP'S CATERING MANAGEMENT

JEWELRIES ARE NOT ALLOWED PLAIN WEDDING BAND OR RING ID’s, NAMEPLATE ARE PROHIBITED SHIP'S CATERING MANAGEMENT

CLOTHING AND APPEARANCES MAKE SURE THAT FINGERNAILS ARE PROPERLY CLEANED AND TRIMMED. ü CORRECT SHIP'S CATERING MANAGEMENT

CLOTHING AND APPEARANCE WEAR CLEAN UNIFORMS AND APRON DAILY DO NOT WEAR YOUR APRON INTO THE BATHROOM OR SMOKING AREAS ü INCORRECT SHIP'S CATERING MANAGEMENT

DISPOSABLE GLOVES ØWEAR GLOVES WHEN HANDLING READY TO EAT FOODS (COOKED FOODS, SALADS, DESSERTS, BREADS, CAKES, COLD CUTS AND CHEESES) Ø ONLY WEAR GLOVES DURING THE ACTUAL TASK Ø WASH HANDS BEFORE PUTTING ON GLOVES ( WEARING GLOVES IS NEVER BE A REPLACEMENT TO HAND WASHING ) NEVER KEEP GLOVES IN YOUR POCKET OR EVERYWHERE SHIP'S CATERING MANAGEMENT

WHEN TO CHANGE GLOVES? ØAFTER THEY ARE SOILED ØWHEN THEY ARE TORN ØAFTER EACH JOB INTERRUPTION REMOVE GLOVES WHEN LEAVING WORK STATION. SHIP'S CATERING MANAGEMENT

TASTING FOODS THE CORRECT WAY TO TASTE FOOD IS: ØLADLE A SMALL AMOUNT INTO A CLEAN DISH, ØTASTE FROM THE DISH USING A DISPOSABLE SPOON THEN DISCARD. DO NOT CARRY PLASTIC SPOON IN THE POCKET NEVERTASTE FOOD WITH FINGER OR ANY PART OF YOUR BODY OR COOKING SPOON SHIP'S COOK NC III

EATING IS NEVER ALLOWED IN FOOD PREPARATION AREAS EATING WILL CONTAMINATE FINGERS THAT CAN CONTAMINATE FOOD. EATING IS ONLY ALLOWED IN THE MESS HALL. DO NOT BRING FOOD TO YOUR CABIN THIS WILL INVITE PEST. SHIP'S CATERING MANAGEMENT

ILLNESS AND INJURIES IF YOU FEEL SICK: -STOP WORK IMMEDIATELY -INFORM YOUR SUPERVISOR -CALL MEDICAL CENTRE FROM YOUR CABIN IF YOU HAVE A WOUND IN YOU HAND: -BANDAGE AND COVER THE WOUND -INFORM YOUR SUPERVISOR -REPORT TO MEDICAL CENTRE -MUST WEAR DISPOSABLE GLOVES SICKNESS WORK POLICIES: RESTRICTED EXCLUDED SHIP'S CATERING MANAGEMENT

PRACTICE OF GOOD PERSONAL HYGIENE • TAKE A BATH AT LEAST ONCE A DAY • BRUSH TEETH EVERY AFTER MEALS • MAKE SURE THAT FINGER NAILS ARE PROPERLY TRIMMED • WEAR TOUQUE WHILE INSIDE THE FOOD PREPARATION AREAS • MAKE SURE THAT MUSTACHE ARE PROPERLY TRIMED OR SHAVED • ALWAYS WEAR CLEAN AND APPROPRIATE UNIFORMS • JEWELRIES ARE NOT ALLOWED INSIDE THE FOOD PREPAPARATION AREAS • EATING AND SMOKING INSIDE THE KITCHEN IS STRICTLY PROHIBITED SHIP'S CATERING MANAGEMENT

FOOD AND PERSONAL HYGIENE PRACTICE OF GOOD PERSONAL HYGIENE Ø COVER YOUR MOUTH WHEN COUGHING OR SNEEZING Ø NEVER COUGH, SNEEZE OR SPIT IN THE KITCHEN SINK USE WASHROOM INSTEAD SHIP'S CATERING MANAGEMENT

SHIP'S COOK NC III

SHIP'S CATERING MANAGEMENT

SHIP'S COOK NC III

SHIP'S COOK NC III

SHIP'S CATERING MANAGEMENT

SHIP'S CATERING MANAGEMENT

SHIP'S CATERING MANAGEMENT

SHIP'S CATERING MANAGEMENT

SHIP'S CATERING MANAGEMENT

SHIP'S COOK NC III

SHIP'S CATERING MANAGEMENT

REVIEW QUESTIONS TRUE OR FALSE 1. Poor Personal hygiene is a major cause of food borne illness. 2. You can taste food using your finger or stirring spoon. 3. Hand wash sink is for hand washing only. 4. Plain wedding band is the only jewelry allowed in food prep area. 5. Eating is never allowed in storage or food preparation area. 6. You can wear your chef uniform everywhere. 7. Wear gloves when handling ready to eat foods. 8. Washing hands can break the chain of infection. 9. Employees who are experiencing diarrhea must be excluded to work area. 10. Remove gloves when leaving work station. SHIP'S CATERING MANAGEMENT

REVIEW QUESTIONS TRUE OR FALSE 11. Running fingers through your hair while working can contaminate foods. 12. Never cough, sneeze, or spit in the kitchen sink. 13. Dirty fingers can create hazardous conditions by contaminating food and other surfaces 14. Always keep a disposable glove in your pocket for you to use any time you need. 15. Washing your hand is not needed as long as you wear disposable gloves when handling ready to serve foods ENUMERATION 1 -5 GIVE AT LEAST 5 EXAMPLES OF GOOD PERSONAL HYGIENE PRACTICE 6 -10 WHEN ARE YOU GOING TO WASH YOUR HANDS? SHIP'S CATERING MANAGEMENT

HACCP *A SYSTEMATIC PREVENTIVE APPROACH TO FOOD SAFETY THAT ADDRESSES PHYSICAL, CHEMICAL, AND BIOLOGICAL HAZARDS AS A MEANS OF PREVENTION RATHER THAN FINISHED PRODUCT INSPECTION. * USED IN THE FOOD INDUSTRY TO IDENTIFY POTENTIAL FOOD SAFETY HAZARDS, SO THAT KEY ACTIONS CAN BE TAKEN TO REDUCE OR ELIMINATE THE RISK OF THE HAZARDS BEING REALIZED. * IN THE CASE OF COMPANIES OPERATING VESSELS WITH A SUBSTANTIAL CREW COMPLEMENT, THE PHILOSOPHY OF THE INTERNATIONAL SAFETY MANAGEMENT CODE IS LIKELY TO HAVE BEEN EXTENDED ALREADY TO INCLUDE FOOD AND FRESH WATER SAFETY AND HYGIENE ISSUES, BASED ON A HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM. SHIP'S CATERING MANAGEMENT

FOOD SAFETY • HACCP-BASED SOPS HOW DOES FOOD BECOME UNSAFE? 6 FAVOURABLE CONDITIONS THAT SUPPORT BACTERIA GROWTH F A T T O M - FOOD - AIR -TIME -TEMPERATURE - OXYGEN - MOIST SHIP'S CATERING MANAGEMENT

FOOD SAFETY HACCP CHART SHIP'S CATERING MANAGEMENT

SAMPLE HACCP-BASED DOCUMENTATION SHIP'S CATERING MANAGEMENT

FOOD SAFETY HACCP-BASED SOPS HOW DOES FOOD BECOME UNSAFE? • • • WHEN IT IS KEPT IN A TEMPERATURE DANGER ZONE POOR PERSONAL HYGIENE PRACTICE SUCH AS NOT WASHING HANDS CROSS CONTAMINATION SHIP'S CATERING MANAGEMENT

FOOD SAFETY HACCP-BASED SOPS KEYS TO KEEP FOOD SAFE USE TIME AND TEMPERATURE CONTROL PRACTICE GOOD PERSONAL HYGIENE PREVENT CROSS CONTAMINATION SHIP'S CATERING MANAGEMENT

HACCP TEMPERATURE AS A CONTROL HOT FOD 140°F (57°C) AND ABOVE COLD FOOD COLD 40°F (5°C) AND BELOW IN BETWEEN 40 -140°F (5 - 57°C) IS THE TEMPERATURE DANGER ZONE USE A THERMOMETER TO MEASURE THE INTERNAL TEMPERATURE OF FOOD SHIP'S CATERING MANAGEMENT

HACCP GENERAL RULES IN TEMPERATURE CONTROL HOT FOODS THE HIGHER THE TEMPERETURE… THE GREATER THE CANCE TO DESTROY MOST BACTERIA COLD FOODS THE LOWER THE TEMPERATURE… THE GREATER THE CHANCE TO CONTROL MOST BACTERIA SHIP'S CATERING MANAGEMENT

FOOD SAFETY COOKING TO MINIMUM REQUIRED INTERNAL TEMPERATURE FOR 15 SECONDS WILL KILL MOST BACTERIA THAT MAY BE PRESENT FOOD USPH /USDA Fruits and vegetables 140°F (57°C) Sea Food 145°F (63°C) Raw Egg 155°F (68°C) 145°F (63°C) IMMEDIATE SERVICE Beef/Pork 145°F (63°C) Ground Meat 155°F (68°C) Stuffing / Roast 4 mins 165°F (74°C) Poultry 165°F (74°C) Reheated (any foods) 165°F (74°C) SHIP'S CATERING MANAGEMENT

FOOD SAFETY TIME AND TEMPERATURE FOOD NOT GOING TO BE USED IMMEDIATELY CAN BE STORED AT 40°F OR BELOW FOR UP TO 3 DAYS ALWAYS LABEL THE FOODS ON THE LABEL: PRODUCT NAME DAY OF PREPARATION DAY TO BE USED BY (TODAY + 6) SPELL OUT THE MONTH TO AVOID CONFUSION SHIP'S CATERING MANAGEMENT

FOOD SAFETY USING THERMOMETER INSERT THERMOMETER AT LEAST 1 INCH INTO THE THICKEST PART OF THE FOOD SANITIZE THERMOMETER BEFORE AND AFTER USE KEEP IT CALIBRATED THE DIFFERENT TYPES OF THERMOMETERS BIMETALLIC STEMMED THERMOMETER THERMOCOUPLES AND THERMISTORS INFRARED (LASER) THERMOMETER SHIP'S CATERING MANAGEMENT

FOOD SAFETY FACTORS IN PURCHASING & RECEIVING • • • ALL FOOD MUST COME FROM APPROVED SOURCES. MAKE SURE THAT DELIVERIES ARRIVES ON TIME AND OFF PEAK HOMEMADE FOOD SUPPLIES IS NOT ALLOWED. INSPECT ALL INCOMING FOOD FOR TORN, DAMAGED OR STAINED BOXES. (IF THERE ARE SIGN OF INFESTATION, DO NOT ACCEPT) INSPECT THE CONDITION OF THE DELIVERY TRUCK. SHIP'S CATERING MANAGEMENT

FOOD SAFETY PURCHASING & RECEIVING (TEXTURE, ) – – BEEF : CHERRY RED … … BROWN/ GREEN LAMB: LIGHT RED … … BROWN / WHITE PORK: LIGHT PINK … … DARK POULTRY/ SEAFOODS: FIRM AND SPRING BACK SHIP'S CATERING MANAGEMENT

FOOD SAFETY PRINCIPLES IN RECEIVING • • SET SCHEDULES DURING OFF PEAK PERIOD RESPECT THE COLD CHAIN AND AVOID TIME AND TEMPERATURE ABUSE. REFRIGERATED FOODS MUST BE AT 4ºC (40ºF) OR LESS. FROZEN FOOD MUST BE AT -18ºC (0ºF) OR LESS. • DATE AND LABEL DELIVERED FOODS A MAXIMUM OF 7 DAYS FOR 40ºF TO PREVENT LISTERIA MONOCYTOGENS. SHIP'S CATERING MANAGEMENT

FOOD SAFETY REFRIGERATION STORAGE * FOLLOW THE FIRST IN FIRST OUT BASIS TO MAKE SURE THAT STOCKS ARE ROTATING. *TEMPERATURES MUST BE MAINTAINED AT 4ºC (40ºF) OR LESS. *FOLLOW THE REFRIGERATION LEVEL OF FOODS (STORE ALL RAW FOODS BELOW COOKED OR READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION). *AVOID OVER FILLING THE REFRIGERATORS AS IT NEEDS AIR CIRCULATION TO MAINTAIN PROPER TEMPERATURE. *3” SHALLOW PAN *3” AWAY FROM THE WALL AND 6” OFF THE FLOOR COOL DOWN FOOD IMMEDIATELY BEFORE BRINGING TO REFRIGERATION SHIP'S CATERING MANAGEMENT

FOOD SAFETY REFRIGERATION STORAGE LEVEL OF FOODS • • • COOKED FOOD RAW MEAT/BEEF RAW SEA FOODS RAW PORK MEAT RAW CHICKEN SHIP'S CATERING MANAGEMENT

FOOD SAFETY PROPER STORAGE OF DRY FOOD ITEMS • • FIFO DENTED CANS MUST BE CHECKED FOR PROPER DISPOSAL WHICH MAY CAUSE BOTULISM INTOXICATION HEAVY ITEMS SHOULD ALWAYS BE IN THE LOWER SHELVES 3” AWAY FROM THE WALL AND 6” OFF THE FLOOR SHIP'S CATERING MANAGEMENT

FOOD SAFETY GENERAL RULES IN STORAGE • • FOLLOW FIFO (FIRST IN, FIRST OUT) STORE CHEMICAL PRODUCTS AWAY FROM FOOD PRODUCTS. WHEN FOODS ARE REPACKAGED, CLEARLY LABEL AND DATE CONTAINER. KEEP YOUR FOODS COVERED AT ALL TIMES. NO FOODS ON THE FLOOR SHIP'S CATERING MANAGEMENT

FOOD SAFETY PROPER METHOD THAWING/DEFROSTING UNDER RFRIGERATION for at least one (1) over night. MICROWAVE can also be used, but must cook food immediately after thawing NEVER RE-FREEZE A THAWED FOOD ITEMS ATTENTION: IF TEMPERATURE IS IN CORRECT PLEASE ADVISE TECHNICAL PERSONNEL SHIP'S CATERING MANAGEMENT

PROPER COOLING • IMPROPER COOLING IS ONE OF A MAJOR CAUSE OF FOODBORNE ILNESS AFTER COOKING FOOD NEEDS TO BE COOLED DOWN IMMEDIATELY FROM 135ºF (70ºC ) TO 41ºF (5ºC ) FOR AT LEAST 4 HOURS. IT MAY TAKE HOURS OR DAYS, FOR LARGE QUANTITIES OF FOOD TO COOL TO APPROPRIATE TEMPERATURES. RAPID COOLING: • BLAST FREEZER. IT’S THE BEST WAY TO COOL • ICE WATER BATH. • DIVIDE LARGE QUANTITIES OF FOOD INTO SMALLER CONTAINERS • 3 INCHES DEPTH SHALLOW PAN • STIR FREQUENTLY. KEEP REFRIGERATED ONCE IT COOLS TO 41ºF (5ºC) MAKE SURE IT’S COVERED AND LABELED. SHIP'S CATERING MANAGEMENT

10 GENERAL RULES IN SAFE FOOD HANDLING 1. 2. 3. 4. REQUIRE STRICT PERSONAL HYGIENE PRACTICE. IDENTIFY ALL POTENTIALLY HAZARDOUS FOODS , LOG OR RECORD. MAKE SURE THAT HACCP SOPS ARE FOLLOWED IN EVERYDAY TASKS, AND REGULAR SELF-INSPECTION. OBTAIN FOODS AND OTHER SUPPLIES FORM REPUTABLE, APPROVED SOURCES. OBSERVE THE TIME AND TEMPERATURE PRINCIPLES, SERVE HOT FOOD HOT AND COLD FOOD COLD. 5. KEEP RAW PRODUCTS SEPARATE FROM READY TO EAT FOODS, STRICTLY FOLLOW THE REFRIGERATION LEVEL. 6. CLEAN AND SANITIZE EQUIPMENTS AND UTENSILS AFTER IT’S USE. 7. 8. 9. 10. MAKE SURE THAT THE INTERNAL PART OF REHEATED FOODS WOULD REACH AT LEAST 165 DEG. FAHRENHEIT , REHEAT FOODS QUICKLY IN A COOKING RANGE OR MICROWAVE , NEVER REHEAT FOODS USING HOT HOLDING UNITS. RESPECT THE COLD CHAIN WHEN RECEIVING AND STORING FOODS. FOLLOW THE PROPER METHOD OF THAWING OR DEFROSTING. OBSERVE THE COLOR CODED CHOPPING BOARDS SHIP'S CATERING MANAGEMENT

FOOD SAFETY FUNDAMENTALS IN PLATING • • • SERVE HOT FOOD HOT AND COLD FOOD COLD. GARNISH HOT FOOD WITH HOT GARNISH AND COLD FOOD WITH COLD GARNISH. MAKE SURE THAT FOODS ARE OFF THE RIM OF THE PLATE. DO NOT OVERDRAWN THE FOOD WITH THE SAUCE WEAR YOUR DISPOSABLE GLOVES WHEN HANDLING READY TO SERVE FOODS BREAK THE CHAIN OF INFECTION(ALWAYS WASH HANDS THOUROUGHLY ) – VIRUS – HEPA – AN 1/H 1 SHIP'S CATERING MANAGEMENT

PRACTICAL COOKERY COOKING ( TECHNIQUE ) METHODS SHIP'S CATERING MANAGEMENT

PRACTICAL COOKERY CULINARY IS AN ART, SCIENCE THAT REQUIRES EXTENSIVE KNOWLEDGE OF FOOD AND THEIR BASIC METHODS OF PREPARATION. SHIP'S CATERING MANAGEMENT

COOKING ( TECHNIQUE ) METHODS DRY HEAT COOKING METHOD A METHOD OF COOKING THAT NEEDS AN AMOUNT OF FAT OR OIL. SHIP'S CATERING MANAGEMENT

DRY HEAT COOKING METHODS • PAN FRYING • STIR FRYING • DEEP FRYING • BROILING • GRILLING • ROASTING • BAKING • BRAISING SHIP'S CATERING MANAGEMENT

COOKING METHODS MOIST HEAT COOKING METHOD A METHOD OF COOKING THAT REQUIRES SUFFICIENT AMOUNT OF FLUID OR LIQUID. SHIP'S CATERING MANAGEMENT

MOIST HEAT COOKING METHOD • POACHING • STEAMING • BOILING • BLANCHING • SIMMERING SHIP'S CATERING MANAGEMENT

PORTION GUIDE SOUP 100 GRAMS SALAD 100 GRAMS APPETIZER 100 GRAMS PROTEIN 250 GRAMS CARBOHYDRATES 100 GRAMS MINERALS (VEGGIES) 100 GRAMS DESSERT 100 GRAMS ---------850 GRAMS 550 GRAMS SHIP'S CATERING MANAGEMENT foodservicecentral. com

CALCULATIONS PORTION GUIDE CONSUMABLES (PORTIONING) Replenishable Average Consumption Monthly Consumption per Head / Average per Head / Day Consumption Meal Day (10 Pax) PAR STOCK 250 gms X 2 ____ 500 gms X 10 _____ 5, 000 gms + 10% buffer 5 kls X 30 _______ 150 kls 165 kls + 15 kls SHIP'S CATERING MANAGEMENT 165 kgs foodservicecentral. com

• MENU PLANNING – is the selection of a menu for an event on a day to day food • CALENDAR MENU – It is a series of menus planned in advance for a particular period of time that varies from each day of the cycle that ought to consider the number of people eating the food as well as their likes and dislikes • CYCLE MENU – The menu varies for each day of the cycle. At the end of the cycle the menus are repeated. – Cycles can run from one week to one month and beyond of breakfast, lunch and dinner SHIP'S CATERING MANAGEMNT

PREPARE CALENDAR MENU • THE CYCLE MENU – IN ANY OPERATION, WHEN FEEDING THE SAME PEOPLE ON A DAILY BASIS, IT IS IMPORTANT TO HAVE A MENU CYCLE WILL ALLOW THE CHEF TO ACHIEVE FOLLOWING POINTS: o TO PREVENT TO MANY REPETITION OF INGREDIENTS o TO PREPARE NUTRITIONALLY WELL BALANCED MEALS o TO FORECAST THE INGREDIENTS AND THE QUANTITIES TO BE PURCHASED o TO PREVENT OVER PURCHASES o TO PREVENT SUPPLY SHORTAGES o TO CONTROL THE DAILY FOOD COST BUDGET GIVEN BY MANAGEMENT EVEN BEFORE PURCHASES SHIP'S CATERING MANAGEMENT

PRINCIPLES IN MENU PLANNING • TYPE OF INSTITUTION • BUDGET • PERSONNEL • EQUIPMENT • AVAILABILITY OF SUPPLIES • MENU TERMINOLOGY SHIP'S CATERING MANAGEMENT

SHIP'S CATERING MANAGEMENT

KITCHEN TERMINOLOGIES MISE-EN-PLACE IS AN ADVANCE PREPARATION FOR DAILY OPERATIONS / CONSUMPTIONS MIREPOIX ROUGHLY CHOPPED AROMATIC VEGETABLES SUCH AS CARROT, CELERY AND ONION/ VEGETABLE TRIMMINGS. SHIP'S CATERING MANAGEMENT

KITCHEN TERMINOLOGIES BOQUET GARNI AN ASSORTMENT OF HERBS AND AROMATIC INGREDIENTS BUNDLED IN A CHEESECLOTH POUCH. An Herb Bundle for flavoring soups, stews SHIP'S CATERING MANAGEMENT

STOCKS IS A THIN FLAVORFUL LIQUID OBTAINED FROM SIMMERING OF THE BONES OF MEAT, POULTRY, SEAFOOD OR VEGETABLES. TYPES OF STOCKS Ø WHITE STOCK (FOND BLANC) Ø BROWN STOCK (FOND BRUN) SHIP'S CATERING MANAGEMENT

HOW TO PREPARE A STOCK? MIREPOIX + BONES + LIQUID SHIP'S CATERING MANAGEMENT = STOCK

SOUPS A LIQUID FOOD PREPARED FROM MEAT, FISH, OR VEGETABLE STOCK COMBINED WITH VARIOUS OTHER INGREDIENTS AND OFTEN CONTAINING SMALL SOLID PIECES. SHIP'S CATERING MANAGEMENT

CLASSIFICATION OF SOUP • CLEAR SOUPS: (CONSOMMÉS AND BROTHS) • THICK SOUPS: (PUREE, , BISQUE, CREAM, VELOUTE) • COLD SOUP SHIP'S CATERING MANAGEMENT

CONSOMME IS A THIN FLAVORFUL LIQUID THAT HAS BEEN CLARIFIED TO MAKE CLEAR AND TRANSPARENT. SHIP'S CATERING MANAGEMENT

5 LEADING SAUCES • ESPAGNOLE SAUCE • HOLLANDAISE SAUCE • BECHAMEL SAUCE • VELOUTE SAUCE • TOMATO SAUCE SHIP'S CATERING MANAGEMENT

IMPORTANCE OF SAUCE ADD RICHNESS TO A DISH ADD MOISTNESS TO DRY FOODS SHIP'S CATERING MANAGEMENT

SAUCES ENHANCES THE PRESENTATION TO ELEVATE THE DINING EXPERIENCE ACT AS SEASONING TO THE FOOD SHIP'S CATERING MANAGEMENT

SAUCE STRUCTURE 1. LIQUID 2. THICKENER 3. FLAVORING & SEASONING SHIP'S CATERING MANAGEMENT

THICKENING AGENTS 1. ROUX A MIXTURE OF EVEN PARTS OF FAT AND FLOUR COOKED TOGETHER TO FORM A THICKENING AGENT . White Roux Brown Roux SHIP'S CATERING MANAGEMENT Blond Roux

THICKENING AGENTS 2. BEURRE MANIE A KNEADED MIXTURE OF BUTTER AND FLOUR, SOMETIMES CALLED "UNCOOKED ROUX”. Butter + flour = SHIP'S CATERING MANAGEMENT beurre manie

THICKENING AGENTS 3. SLURRIES A MIXTURE OF ANY STARCH AND COLD WATER. Any starch + water = slurries Never add directly to hot liquid. SHIP'S CATERING MANAGEMENT

THICKENING AGENTS 4. LIAISONS MIXTURE OF CREAM AND EGG YOLKS, USED TO THICKEN SOUPS AND SAUCES. EGGYOLK + CREAM = LIAISONS Never add directly to hot liquid. Temper the mixture SHIP'S CATERING MANAGEMENT

DIFFIRENT TYPES OF SERVICES IN THE KITCHEN AMERICAN - PLATED FRENCH - PERSONALIZED RUSSIAN - PASS AROUND BUFFET - SELF SERVICE LAURIAT - FAMILY SERVICE SHIP'S CATERING MANAGEMENT

THE EYE EAT FIRST APPEAL APPETIZING PRESENTABLE SHIP'S CATERING MANAGEMENT

STOCK CONTROL NAHAM R. PELISIGAS SERVSAFE ANSI/CFP SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES • • STOCK CONTROL AND INVENTORY PROGRAMS ARE ESSENTIAL TOOLS IN ORDER TO WORK COST EFFICIENT IN A GALLEY OPERATION ON AN CERTAIN BUDGET AND IN AN ACCEPTABLE LEVEL. IT IS USED IN ACCORDANCE WITH SHIPS REQUIREMENTS AND ARRANGEMENTS NEGOTIATED WITH SHIP CHANDLERS AND OTHER SUPPLIERS SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES • THE BASIS FOR ALL FOOD ORDERINGS ARE RECIPES • RECIPES ARE THE BASIS FOR COOKING IN ANY HOSPITALITY OR FOOD CATERING ORGANIZATION. • A RECIPE IS THE BASIS TO PREPARE NOT ONLY THE FOOD ITEMS/ DISHES – ALSO IT IS THE TOOL TO MAKE A MARKET LIST WITCH WILL TELL WHAT ITEMS AND HOW MUCH HAVE TO BE ORDERED • THIS ENSURES A WELL ORGANIZED RECIPE DATA BANK AND THE HIGHEST POSSIBLE QUALITY AND VARIETY OF FOOD FOR THE CREW. SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES – THEY SIMPLY PROVIDE: • CONSISTENCY IN FOOD QUALITY AND TASTE • CONSISTENCY IN PORTION SIZES • WASTE CONTROL • PREVENT OVERSTOCKING OR BEING SHORT OF FOOD ITEMS • THE ABSOLUTE BASE TO ESTABLISH A BUDGET SET BY THE COMPANY. SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES CONSISTENCY IN FOOD QUALITY AND TASTE • FIRST STEP: PURCHASE THE RIGHT BASIC INGREDIENTS FOR A RECIPE IN THE RIGHT QUANTITIES. • SECOND STEP: PRESERVE QUALITY BY PROPERLY STORING THE INGREDIENTS. • THIRD STEP: PROCESS THE INGREDIENTS WITH CARE TO MAINTAIN THEIR NUTRITIONAL VALUES. • FOURTH STEP: COOK THE INGREDIENTS FOLLOWING THE BASIC FUNDAMENTAL COOKING METHODS AND INFUSE THE RIGHT TASTE WITH THE NECESSARY HERBS AND SPICES BASED ION THE RECIPES ORIGIN. SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES • TASTE WILL RESULT FROM STEP ONE TO FOUR WHEN YOU FOLLOWED THE COOKING PRINCIPLE AND THE RIGHT SEASONING THE PORTION SIZE – IS ALSO IMPORTANT TO SERVE THE RIGHT QUANTITY OF FOOD TO THE CUSTOMERS OR CREW AS NOT TO MAKE THEM FEEL HUNGRY AND BECOME UNPRODUCTIVE OR TOO MUCH MAKES THEM FEEL TIRED AND BECOME UNPRODUCTIVE – CONSISTENCY IN PORTION SIZE IS ALL A MATTER OF COST CONTROL, AS WE WORK WITHIN A BUDGET OR FOOD COST WHEN PREPARING MEALS. SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES PURCHASING TOOL TO PREVENT OVERSTOCKING OF INGREDIENTS – YOU HAVE TO KNOW THE VOYAGE DURATION FROM PORT TO PORT, WHERE YOU CAN BUY FRESH INGREDIENTS AGAIN – YOU SHOULD KNOW THE INGREDIENTS, WHICH ARE NOT AVAILABLE IN CERTAIN PORTS, LIKE HERBS OR SPICES. THEREFORE BUY THEM IN SUFFICIENT QUANTITIES TILL THE PORT YOU CAN BUY THEM AGAIN – THE RECIPE WILL GUIDE YOU TO UNDERSTAND, WHAT YOU NEED BASED ON YOUR MENU PLAN AND THE QUANTITY REQUIRED BASED ON THE NUMBER OF PEOPLE TO BE SERVED SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES WASTE CONTROL HAS SEVERAL POINTS, WHICH ARE: • DON’T PURCHASE MORE THAN YOU NEED • STORE INGREDIENTS RIGHT TO ENSURE A LONGER SHELF LIVE • DON’T COOK MORE THAN YOU NEED, BASED ON THE NUMBER OF CUSTOMERS OR CREW TO BE FEED • WHEN PROCESSING INGREDIENTS, USE THE RIGHT TOOLS FOR PEELING AND ALWAYS REMEMBER, END CUTS OF VEGETABLES OR TRIMMINGS OF MEAT CAN HAVE ANOTHER USE THAN FINDING ITS WAY INTO THE GARBAGE SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES WASTE CONTROL • AS AN ABSOLUTE BASE TO KNOW YOUR FOOD COST AND TO ESTABLISH YOUR BUDGET • IT IS IMPORTANT TO UNDERSTAND THE COST OF EACH INGREDIENT, ESPECIALLY THE MAIN INGREDIENTS SUCH AS MEAT, POULTRY, AND SEA-FOODS, AS THEY ARE EXTREMELY EXPENSIVE. • THEREFORE, BY FOLLOWING THE PORTION GUIDE AND KNOWING THE COST OF EACH INGREDIENT, IT IS EASY TO ESTABLISH THE COST OF THE RECIPE PERSON SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES WASTE CONTROL • THIS COST IS IMPORTANT TO KNOW; AS IT WILL HELP YOU KNOW THE COST PER MEAL PERSON AND WILL BE A TREMENDOUS TOOL FOR YOU TO MONITOR YOUR FOOD BUDGET PERSON. • ACTUALLY YOU CAN COST YOUR WHOLE MENU PLAN, EVEN BEFORE IMPLEMENTING IT . SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES YIELD TEST THE YIELD TEST IS AN IMPORTANT TOOL TO UNDERSTAND, AS IT GIVES US THE FOLLOWING INFORMATION: o THE WASTE OF AN INGREDIENT o THE USEABLE PART OF THE INGREDIENT o THE RIGHT PRODUCT SPECIFICATION THEREFORE BASED ON THE PORTION SIZE YOU DESIRE SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES FORMULA • TO FIND OUT THE WASTE % FOLLOWING FORMULA IS APPLIED a. PRODUCT WE PURCHASED % - PRODUCT QUANTITY LEFT % = WASTE % b. 100% - 58% = 42% WASTE SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES • FORMULA • THE ABOVE APPROACH TO CALCULATE THE WASTE OF A PRODUCT AFTER IT WAS PURCHASED, PROCESSED AND COOKED IS VERY IMPORTANT FOR A COOK TO KNOW. • AS WE ALWAYS HAVE WASTE IN MOST INGREDIENTS, FROM AS LITTLE AS 5% TO AS HIGH AS 50% AND MORE. • THEREFORE, WHEN WE DON’T CONSIDER THE WASTE, WE MAY END UP, NOT WITH SUFFICIENT FOOD AND OBVIOUSLY A HIGHER FOOD COST. SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES • HOWEVER, THE MOST IMPORTANT INGREDIENTS TO BE CONTROLLED ARE THE MAIN INGREDIENTS, LIKE MEAT, POULTRY, FISH AND SEAFOOD, AS THEY ARE THE MOST EXPENSIVE INGREDIENTS AND IF WASTE IS NOT CONSIDERED, THE BAD SURPRISE OF FOOD SHORTAGE AND A HIGHER BUDGET WILL BE THE CONSEQUENCES. • SECONDARY INGREDIENTS, WHICH HAVE TO BE CONTROLLED TO, ARE VEGETABLES, AS LIKE A CARROT HAS APPROXIMATELY 20% OF WASTE BY JUST PEELING IT. SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES THE CALENDAR MENU CYCLE • IN CASE THERE ARE SITUATION WHERE THE CREW DID NOT APPRECIATE ONE OR THE OTHER DISH ON A MENU CYCLE, IT CAN BE AUTOMATICALLY REPLACE IT WITH ANOTHER DISH. • THE MENU CYCLE CAN RUN FOR TWO TO THREE WEEKS AND THEREAFTER IT WILL REPEAT AGAIN. • HOWEVER, CONSIDERING A CERTAIN BUDGET TO FOLLOW, IT IS IMPORTANT F TO HAVE MEAL PERIODS WHERE HE PREPARES DISHES WHICH ARE CHEAPER THAN THE BUDGET SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES ORDERING OF FOOD • USE OF A VERY SIMPLE FORMAT, WHICH CAN DO MANUAL OR BY SIMPLY USING AN EXCEL SPREAD SHEET. • DEPENDING ON THE DURATION OF THE VOYAGE, A COOK WILL KNOW EXACTLY HOW MANY DAYS THEY ARE AT SEA AND THEREFORE WILL KNOW HOW MANY MEALS FOR EACH MEAL PERIOD HAS TO PREPARE AND THE NUMBER OF CREW. • THE FOOD/SUPPLY ORDERS HAVE TO BE APPROVED BY THE MASTER OF THE VESSELS AND FORWARDED TO THE HEAD OFFICE OF THE COMPANY FOR FURTHER EVALUATION SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES ORDERING OF FOOD • ASSUMING THAT THE VOYAGE IS 36 DAYS, THE COOK WILL THEREFORE PLAN FOR: • 36 BREAKFASTS • 36 AM SNACKS • 36 LUNCH • 36 PM SNACKS • 36 DINNER SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES PREPARE A ONE WEEK MENU CYCLE FOR BREAKFAST LUNCH AND DINNER CONSIDERING A START UP VOYAGE, • INTERNATIONAL CREW • VARITY OF INTERNATIONAL DISHES • NUTRITIONAL LY BALANCED AND HEALTHY FOOD SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES MEAT POULTRY AND SEAFOOD

CONTROL / MONITOR STOCKS AND SUPPLIES VEGETABLES AND STARCH SHIP'S CATERING MANAGEMENT

CONTROL / MONITOR STOCKS AND SUPPLIES DIFFERENT INVENTORY PROGRAMS ARE IN USE, DEPENDING ON THE COMPANY YOU WILL WORK FOR • MICROSOFT WINDOWS PROGRAMS • • • AMOS – W E- BUSINESS PROGRAM DROP SHIPPING VENDOR MANAGE INVENTORY SMART SHOPPER SHIP'S CATERING MANAGEMENT

GALLEY MANAGEMENT QUALIFICATIONS A ATTITUDE S SKILLS K KNOWLEDGE SHIP'S CATERING MANAGEMENT

ASSESSMENTS AND CULINARY TRAINING SOLUTIONS NAHAM R. PELISIGAS PRESIDENT THANK YOU SHIP'S CATERING MANAGEMENT