Healthy on board: how to handle food hygienically

A well-balanced and healthy diet is important, especially when working hart. On board ships on weeklong voyages, it is necessary to plan ahead and store and prepare foodstuffs appropriately. That way, what ends up on the plate not only tastes good but is also healthy and wholesome.

The Guidelines on Food Hygiene by the Ship Safety Division of BG Verkehr explain in step with actual practice what is part of hygienic food provision on board. It presents comprehensively what the shipowner, the master and the galley and service personnel can and must do to make sure that the way food is stored and prepared does not pose hazards or health risks. Therefore, the main topics of the guidelines are clean drinking water, correct storage and hygienic preparation, which are key to achieving this.

Photos and illustrations depict how to do it properly and what needs to be avoided. Newly added annexes show how to wash the hands properly and how to keep the galley workplace clean and safe. A useful checklist helps control safe food storage and preparation on a regular basis and self-dependently.