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).
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.
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.
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.
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.
- Especial
- 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.
- Breakfas
- 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
- 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.
