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Ship Sanitation: General Principles of Temperature Control Mobile App

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. Some diseases can be transmitted from one country to another by infectious agents or contaminants due to poor control measures on board. Therefore, detecting contamination in the sources, preparation and processing of food, as well as in the service of food at restaurants and in mess rooms, is crucial for the prevention and control of foodborne disease.

Use the Ship Sanitation: General Principles of Temperature Control mobile app to assist in monitoring safe and sanitary food handling processes, operations and proper temperatures.

The app covers the following processes:Thawing, Cooking, Portioning, Chilling and storage of chilled food, Freezing and storage conditions for frozen food, Transport and Reheating and service

  • Lendlease
  • The Cooperative
  • PG&E
  • Red Bull
  • Mirvac

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Take a peek inside the Ship Sanitation: General Principles of Temperature Control Mobile App

Included Features

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Included Fields

Customize to add, remove, or edit any of the fields below.

  • Ico statictext

    Thawing

  • Ico checkbox

    In refrigerator or purpose-built thawing cabinet

  • Ico checkbox

    °C or below.

  • Ico checkbox

    Not above 21 °C for a period not exceeding 4 hours.

  • Ico statictext

    In commercial microwave oven

  • Ico checkbox

    Only when the food will be immediately transferred to conventional cooking units as part of a con...

  • Ico statictext

    Cooking

  • Ico checkbox

    Rare cooked beef The centre of joints must reach a minimum of 63 °C.

  • Ico checkbox

    Large poultry carcasses Temperature of 74 °C is achieved in the deep thigh muscle.

  • Ico checkbox

    Milk (Code of Hygienic Practice for Milk and Milk Products, CAC/RCP 57, 2004) 72°C for 15 seconds...

  • Ico statictext

    Portioning

  • Ico checkbox

    Chilled product

  • Ico checkbox

    Completed within the minimum practicable time, which should not exceed 30 minutes.

  • Ico checkbox

    In large-scale systems in which cooking and chilling of foods cannot be performed in 30 minutes, ...

  • Ico statictext

    Chilling and storage of chilled food

  • Ico checkbox

    Chilling Reduce temperature in the centre of the food product from 60 °C to 10 °C in less than 2 ...

  • Ico checkbox

    Storage

  • Ico checkbox

    As soon as the chilling is complete the products should be put into a refrigerator.

  • Ico statictext

    Freezing and storage conditions for frozen food

  • Ico checkbox

    Freezing Kept at or below –18 °C.

  • Ico checkbox

    Storage Stored at or below 4 °C for less than 5 days.

  • Ico statictext

    Transport

  • Ico checkbox

    Vehicles and containers in- tended for transporting heated food.

  • Ico checkbox

    Vehicles and containers in- tended for transporting coo- ked-and-chilled food.

  • Ico checkbox

    Vehicles and containers in- tended for transporting coo- ked-and-frozen food.

  • Ico statictext

    Reheating and service

  • Ico statictext

    Reheating.

  • Ico checkbox

    At least 75 °C should be reached in cen¬tre of food within 1 hour of removing food from refrigera...

  • ...and More!

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