Ship Sanitation: Appropriate Temperatures and Conditions for Foods Supplied to Ships
Major risk factors that contribute to foodborne outbreaks on board ships are primarily associated with temperature control of perishable food, infected food handlers, crosscontamination, heat treatment of perishable food, contaminated raw ingredients and use of non-potable water in the galley.
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Use the Ship Sanitation: Appropriate Temperatures and Conditions for Foods Supplied to Ships mobile app to assist in verifying safe temperatures on receiving items for the galley as well as proper conditions for food items.
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