Food Handling Procedure

By Capt. Huy / V-Isea Vietnam Co., Ltd - Steer Your Dream

Here is our guidelines for Food Handling onboard to ensure Safe - Benefit for crew onboard
1. CLEAN:
Washing hands, utensils, cutting boards, cooking tools, processing tools before and after contact with raw products like Meat, Poultry, Seafood, and Eggs. 

2. SEPARATE:
Keep raw products like Meat, Poultry, Seafood apart from other food which won't be cooked to avoid contamination.

3. COOK:
Cook food properly and completely and make sure it reaches the proper temperature before eating.

4. SERVE:
Serve warm food neatly and put cellophane cover for later consumption to avoid fly and other insects.

5. CHILL:
Refrigerate properly, chill leftover and takeout food within 2hrs and keep the fridge with requirement temperature to storage food properly for re-cook or re-heat.