Reasons for Cleaning and Cleaning Schedules

Cleaning on board a yacht to high levels is very important to meet the guests' expectations. The housekeeping department is trained and skilled in the cleaning of fabrics and surfaces throughout the yacht. As are the deck team for the exterior.

For food safety compliance all food-contact equipment must be cleaned and, where appropriate, disinfected as often as necessary. All food handlers are required to be trained to allow them to reduce the risk of food safety issues in the galley and other food areas around the yacht.

Cleaning:

• Reduces the risk of food poisoning,
• Removes the food supply for bacteria,
• Removes materials/food for pests,
• Reduces the risk of food contamination,
• Removes dirt and grease,
• Allows disinfection,
• Promotes a good company image,
• To comply with the law, and
• Provides a safe and pleasant workplace.

There are many hazards from the crew being poorly trained in cleaning. Cross-contamination from cloths will occur as the crew will not use colour-coded cloths or even better disposable cloths increasing the risk of cross-contamination. 

Chemical contamination of food can happen if the crew are not trained in their correct use, application and storage.

Physical contamination of food can happen if the crew used old and damaged cleaning equipment. Old equipment can disintegrate and contaminate food for example bristles in brushes.

Allergenic contamination from allergenic foods will happen if equipment and areas are not cleaned properly after handling these food hazards.

Bacteria will survive if correct procedures and chemicals are not used. If areas and equipment are not kept perfectly clean, this will attract pests. 

Your standard operating procedures (SOPs) on board should be accessible and easy to use. They should include:

Cleaning Schedules:  Cleary defining what is to be cleaned, how and by whom. The illustration below is a good example of a cleaning schedule.