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A galley is more than simply a cooking and eating space. A well-functioning galley provides nourishment, fellowship, socialization, and a much needed break time for hard working officers and crews. It's the heart of the ship. It is the most important thing. I believe-- and I think if you ask other people, they'll say the same thing-- the galley is the most important place in the boat. It's where people come to socialize. They come to eat. They come to find out what going in the world. In this program, you'll learn the galley safety basics. The Maritime Labor Convention, or MLC, establishes minimum working standards for a ship's galley. Regulation 3.2 states that food and drink on board must meet standards of hygiene, nutritional value, and quantity and seafarers working in the galley must be trained in appropriate safety and hygiene practices. These include cooking skills, galley administration, prevention of food-borne disease, food and personal hygiene, nutrition and menu planning, first aid and firefighting in the galley, and waste management. Issues around food safety, nutrition, and hygiene are universal and apply to all galleys, no matter the size of the vessel or galley. However during the filming for this program, we found that galley procedures are necessarily different from vessel to vessel. For example, if you work in the galley of a large tanker or a container ship, you may have very specific rules to follow as far as proper attire and cleaning schedules. But if you work in the galley of a smaller fish processing vessel or tugboat, those requirements could be impractical. The cook is the heart of the ship. He's the one that's going to make sure that the standards are there for health, safety, and within the food sector. He's got to promote morale on board. A galley chef is more than simply a good cook. He or she is also a personnel manager, a supply officer, a morale booster, and a safety inspector. I have a piece of paper that I go over my staff with. And I have them sign it, so they're aware of safety issues. Wearing gloves when you go to the ovens or when you open up the steamer. Because you open up the steamer, all that hot steam will come out at you. And several people have been burned depending on the way the boat moved. Working in a galley can be as challenging and dangerous as working a vessel's deck during a storm at sea. There are hazards everywhere in a galley. Danger of burns, of spattering from cooking oil, of cuts from sharp knives and slicers, of lifting and carrying hot foods and liquids, as well as numerous fire hazards and slipping hazards. Clean aprons, clean jackets every day. Trousers, I just saw that it's for a hygiene reason. That's why they're there. And the reason they're white is so that any stains can show up. A professional galley chef must look and dress like a professional for hygiene and for safety. They wear appropriate clothing, with long sleeves, and hair nets and hats for cleanliness. They avoid jewelry, bangles, and open-toed shoes. Instead, they wear non-slip safety issues and, when possible, the traditional white chef's clothing for safety's sake. All working kitchens can be hazardous. But a ship's kitchen, pitching and rolling, can present all kinds of additional hazards. It's a challenge when you're out to sea at a long period of time. And if you don't tie things down, or secure them on [? scoochie ?] guards or wet towels, or tie them off. If you hit rough seas, things go flying. And so you always, always have to be aware of that. Common hazards are, obviously, things like broken equipment, chipped tiles, wet floors, just lack of equipment as well. Knives are a very important part of that. Don't create hazards for you or your coworkers. Clean up messes and broken glass which could cut you or someone else. Beware of plunging your hands into hot, soapy water. It may either be scalding hot and burn you badly or contain a knife or sharp object lurking under the soap suds. A first aid box should always be kept on hand. Its contents should be checked and restocked whenever necessary. And instructions in the event of injury should be prominently displayed in, or close, to the galley. Cuts or burns should be attended to immediately and properly addressed before returning to work. Decks and stairs should be regularly maintained to ensure they are free from cracks and other tripping hazards. Any liquid or grease spills should be cleaned up immediately. And when carrying items on stairs or companionways, make sure one hand is always free to grasp the hand rail. Reaching for articles out of reach or standing on unsecured objects should be avoided. Galley areas should always be adequately lit. To prevent slips and falls, wear proper footwear and use floor mats. In addition, make sure galley areas are properly ventilated to prevent condensation on deckheads and bulkheads and to ensure a comfortable working environment for the crew. Many galleys use a color coding system for their chopping boards to minimize cross contamination. For example, red for raw meat, yellow for cooked meat, blue for fish, green for vegetables, and white for dairy. Frequent hand washing is easy to do, and it's one of the most effective ways to prevent the spread of many types of infection and illness in all setting. What is the right way to wash your hands? Wet your hands with clean running water, warm or cold, and apply soap. Rub your hands together to make a lather, and scrub them well. Be sure to scrub the backs of your hands, between your fingers, and under your nails. Continue scrubbing your hands for a least 20 seconds. Rinse your hands well under running water. Dry your hands using a clean towel or air dry. There are a number of fire hazards in a galley. Faulty appliances, exhaust ducts, ventilation hoods, grease filters, dirty ovens and hot plates, improper cleaning procedures, and failure to follow dress code all could lead to serious fires. Because of this, firefighting equipment must be easily accessible, and emergency passageways must remain unobstructed. The first few minutes after a fire starts are the most critical. Prompt and correct action is vital. The alarm must be sounded, and the bridge must be notified. If possible, an attempt can be made to extinguish or limit the fire using the appropriate means. Fire extinguishers and fire blankets should always be kept on hand, and crew must be trained in the appropriate procedures should a fire break out. Openings to the space should be shut to contain the fire and stop it from spreading. The best way to prevent fires is through proper procedure. Clean the inside of ovens and the underside of hot plates regularly. Also, clean and maintain exhaust ducts, ventilation hoods, and grease filters. Ensure burners and hot plates are shut off after cooking is finished. Never exceed the rated load capacity of wires and fuses. All galley equipment and appliances should be checked and maintained on a regular basis. To sum up this section, practice safety first. Be aware of hazards unique to the galley including danger of spatters and hot liquids, trips and falls on slippery surfaces, and sharp objects like knives or slicers. Be aware of fire hazards in cooking equipment, exhaust ducts, ventilation hoods, and grease filters as well as proper procedures for containment. Clean and check equipment regularly. Ensure firefighting equipment is easily accessible and in working order including smoke detectors, fire alarms, fire escapes, fire extinguishers, and fire blankets. Pay attention to your personal safety and hygiene. Always protect yourself by wearing the appropriate clothing including hats and shoes. Practice good personal grooming, and wash your hands often. Secure all equipment and cooking utensils, especially knives and other cutlery. Food and stores must be handled carefully and preserved against decay or contamination. When stores arrive on board, they are fresh and usually sealed with protective wrapping. Check their freshness, expiration dates, and quality to make sure of the completeness of your order. Once the foodstuffs come aboard, they must be stored properly. Keep your storage environment safe, organized, and sanitary. Make sure you follow the first in, first out principle by rearranging storage areas so the older stores are in front, the newer in back, to ensure timely use and consumption. If the cook doesn't get his procedures correct, it means that the whole crew could become very ill. The risk of a food foodborne illness is a serious one. Spoiled foods can cause nausea, abdominal pain, vomiting, diarrhea, or fever. Crew members infected with severe food poisoning can become extremely sick, and even die, from the consequences. It's quite an important thing that the cook knows what he's doing when it comes to food hygiene preparation within the galley, cooking temperatures, and correct storage. To prevent illness, you must know the rules for proper freezing and defrosting of food. Food temperature is critical. Fresh and chilled provisions should be stored at 0 to 7 degrees centigrade. Frozen foods at -22 to -16 degrees. Use a food thermometer if necessary to assure that meats, especially, are cooked to the appropriate temperature. The best way to defrost or thaw frozen foods is to simply move them from freezer to refrigerator overnight. Place raw or defrosting meats on the bottom shelf of the refrigerators so their juices do not contaminate other food. For quicker defrosting, you can run food under cool water-- 70 degrees or colder-- never warm or hot water. Thawing food in a microwave is less preferable because it begins the cooking process. But if you're going to continue cooking immediately, it's acceptable. Never thaw large items, like hams or turkeys, in a microwave. Never let food sit out in the open air for an extended period of time or attempt to defrost it by simply leaving it out and exposed. Monitor the freshness and use-by dates on all provisions and maintain a strict monitoring log for all your foodstuffs. Practice personal hygiene in the galley. Wash your hands after every job, if you can, or as often as possible. Try not to cough or sneeze near food. And if you have, clean and sanitize immediately. Never smoke near food or in food preparation areas. All food preparation areas must be kept clean and sanitary. Make sure all work surfaces, utensils, cutting boards, and tableware are clean and washed in hot, soapy water following each use. Counter tops, work surfaces, and food storage areas must be cleaned and sanitized regularly. This includes refrigerators, freezers, and cupboards. Master Chef Kevin Lepage helps coach and teach other chefs best practices in the galley. Among his suggestions, always clean up as you go. Clean up the mess you've made before you begin your next task. Practice good organization. Ensure that your stores are in order and are regularly cleaned. Arrange your menus in advance through regular meal planning. Defrost all meats and fish well ahead of time and make sure they are thoroughly thawed before cooking. Consider maintaining a work diary along with your menu plan to schedule regular cleaning of galley and refrigeration units and sharpening of knives and other regular maintenance. Your crew relies on you to balance nutrition, good taste, and proper food handling and preparation. Those are big responsibilities. Efficient meal planning can help. Blackened cod, mixed vegetables, fajitas, refried beans, raviolis, Mexi-fries, short ribs, and rice pilaf. Experienced galley chefs also strike balances among the tastes and traditions of their crews. When you're serving, greet the crew and ensure they know what they're eating. Solicit feedback and suggestions. If you wish, label unusual dishes and include their ingredients. There's a big ethnic group of people on these factory trawlers, so we try to accommodate all of them. We have a lot of Muslims in the past few years, a tremendous amount. They don't eat pork. So if we put pork out there, we have little pig signs that we put so they can see that we're having pork. But we try to diversify. Our bodies need a combination of basic foods and liquids to maintain good health. These include six basic building blocks. Carbohydrates to provide energy. Water to keep the blood flowing and the body moving. Protein, which provides growth and renewal. Minerals, which are necessary to electrical and chemical reactions in the body. Vitamins, which assist us in processing what we eat. And oil, which maintains healthy skin, hair, and energy. Skillful galley chefs work a balancing act, combining and recombining these basic food groups into meals that aren't just good for you, but appealing, tasty, and well presented. They begin with a meal and menu plan. After they've got a menu plan, they can actually order. They know the quantities, per item, that they will use per week, per day. And from that, they can use that to generate an order for the next month. So the menu plan is not just about what they're using for that day. It's about managing themselves and planning ahead. Every meal should contain a source of protein, carbohydrate, and a vegetable. Try to use whole foods rather than processed foods as much as possible. Try to maintain a variety of foods and food colors. And increase the use of plant foods and healthy vegetables while reducing the use of animal fats wherever you can. In your meal and menu planning, strike a balance of foods and recipes for variety and interest. Know what you've got in your stores, and use them efficiently. Make smart use of your leftovers to create easy, tasty dishes. Recognize that your crew members come from different places and have different tastes. Provide healthy snacks for energy. It's a tremendous challenge. Just standing up, being on your feet, you're moving all the time. So you're always balancing yourself. When they say your sea legs, it is your sea legs. In meal preparation, safety must still be your first priority. Wear proper clothing that protects you from burns and spatters. Clean up behind you as you cook to maintain organization and focus. If you're preparing food well ahead of the meal, refrigerate cooked food to preserve its freshness. Any cooked food that has not been eaten and is left out more than two hours should be discarded. I use leftovers a lot. I try to utilize my leftovers. If I have a pot roast, I'll take that next day. And I'll either make barbecue beef out of it, or I'll make stew out of it. I'll try to get as many meals as you can out of whatever you cook. Refrigerate any food that you wish to keep as leftovers in relatively shallow containers. Make sure that leftovers are used within three days of original use. Label all leftovers and include a use-by date as a reminder. Presenting food properly enhances its appeal. Set a neat, orderly table with condiments and silverware accessible and neatly arranged. Encourage crew members to come to the table clean and to observe common table manners and courtesies. A well-run galley shows a vessel's pride and efficiency. Well-cooked and presented food and nutritious, well-planned meals will help the productivity, alertness, and well-being of yourself and your crew. Happy cooking.

Video Details

Duration: 21 minutes and 15 seconds
Language: English
License: Dotsub - Standard License
Genre: None
Views: 6
Posted by: maritimetraining on Feb 8, 2017


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