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Reasons for Cleaning and Cleaning Schedules
Below are your keywords for this section of your training. These words you will use during your work and will appear in the final exam, so be sure you learn them.
Keywords
Cleaning on board a ship to high levels is very important to meet the crew and passenger expectations. The housekeeping department is trained and skilled in the cleaning of all passenger and crew areas.
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 vessel.
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.
Cleaning Schedule
Your Role as a Supervisor
As a supervisor, you are to ensure that the cleaning schedules and equipment cleaning schedules are fully implemented. You are required to monitor that standards are maintained. You will be required to do daily checks, and train your team on what to look out for and how to report faults. It's always a good idea to provide posters and signage to remind your teams of cleaning and reporting. Providing both positive and constructive feedback to your teams is vital to keep your teams motivated to improve standards.
You will need to monitor your areas of responsibility and verify the cleaning process works. Observation and inspections support the verification process plus using a more scientific approach by conducting ATP swabbing techniques. These are quick and easy and clearly define "safe" or "Unsafe" cleaning.