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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

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Included Features

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Included Fields

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Thawing
In refrigerator or purpose-built thawing cabinet
°C or below.
Not above 21 °C for a period not exceeding 4 hours.
In commercial microwave oven
Only when the food will be immediately transferred to conventional cooking units as part of a con...
Cooking
Rare cooked beef The centre of joints must reach a minimum of 63 °C.
Large poultry carcasses Temperature of 74 °C is achieved in the deep thigh muscle.
Milk (Code of Hygienic Practice for Milk and Milk Products, CAC/RCP 57, 2004) 72°C for 15 seconds...
Portioning
Chilled product
Completed within the minimum practicable time, which should not exceed 30 minutes.
In large-scale systems in which cooking and chilling of foods cannot be performed in 30 minutes, ...
Chilling and storage of chilled food
Chilling Reduce temperature in the centre of the food product from 60 °C to 10 °C in less than 2 ...
Storage
As soon as the chilling is complete the products should be put into a refrigerator.
Freezing and storage conditions for frozen food
Freezing Kept at or below –18 °C.
Storage Stored at or below 4 °C for less than 5 days.
Transport
Vehicles and containers in- tended for transporting heated food.
Vehicles and containers in- tended for transporting coo- ked-and-chilled food.
Vehicles and containers in- tended for transporting coo- ked-and-frozen food.
Reheating and service
Reheating.
At least 75 °C should be reached in cen¬tre of food within 1 hour of removing food from refrigera...
...and More!