612-Hygiene / 748
H
ygiene
BOS-PRD-0304.900902
Tabl
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of Co
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en
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1 P ur pos e ......................................................................................................................................................3 2 Sc op e .........................................................................................................................................................3 3 R e spo n s i b i l i t y, a u tho ri t y a nd a cc o un tab i l i t y .........................................................................................4 4 D e s cri pt i o n ................................................................................................................................................5 4.1 Work in galleys, pantry and other food areas....................................................................................5 Catering Personnel .........................................................................................................................................5 Medical Certification.................................................................................................................................5 Qualifications ...........................................................................................................................................5 Working conditions...................................................................................................................................5 4.1.1 Fire risk in galleys .......................................................................................................................6 4.1.2 Access to the galley....................................................................................................................6 4.1.3 Emergency Equipment in the galley ...........................................................................................7 4.2 Food delivery, storage and preparation ............................................................................................7 4.2.1 Food delivery ..............................................................................................................................7 4.2.2 Food Storage ..............................................................................................................................7 4.2.3 Food preparation ........................................................................................................................9 4.3 Refrigerated rooms and store rooms ................................................................................................9 4.4 Accommodation spaces ..................................................................................................................10 4.5 Laundry and Wet Clothing...............................................................................................................10 4.6 Food and water safety.....................................................................................................................10 4.7 Potable water ..................................................................................................................................10 4.7.1 Identification and assessing sources of risk .............................................................................11 4.7.2 Warm water installation ............................................................................................................12 4.7.3 Cold water installation...............................................................................................................13 4.7.4 Improving the system................................................................................................................13 4.7.5 Risk area...................................................................................................................................14 4.7.6 Managing the risk .....................................................................................................................14 4.7.7 Fresh Water treatment & sampling ...........................................................................................14 4.7.7.1 Frequency of the analysis:....................................................................................................15 4.7.7.2 Water disinfectation ..............................................................................................................16 4.8 Health and safety inspections .........................................................................................................17 4.9 Pest Control.....................................................................................................................................17 5 R ec o rd s....................................................................................................................................................18 6 R e lat ed d o cu m en ts.................................................................................................................................18 7 T er ms a nd de f ini t i o n s ............................................................................................................................18 8 R e v iew, app r oval , re v i s i o n a nd iden t i f ic at i o n of c ha nge s .................................................................18Version 04. Original date: 25/05/2012. Version date: 31/12/2014. Valid version only on QMS site. Uncontrolled document when printed.
Procedure prepared by: BOS QHSE Coordinator. Approved by: BOS QHSES Manager. Validated by: BOS Quality Representative
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