Can Ground Produce Be Stored Extensively?
In the Marine Industry, where crews may be at sea for several weeks at a time without replenishing the galley, maintaining optimal quality victuals can be a challenging task. That often daunting job falls to Onboard Catering Staff, as they navigate the high seas of complete dietary requirements. Food on board Ships forms a core resource of the general health and wellness of this vital industry. It is no surprise then that galley staff is constantly in search of ways to live up to these exacting standards. We recently explored Proper Rice Storage At Sea, and learned how vermin can be prevented from attacking victuals. What though of keeping fruits and vegetables fresh? The question begs to be asked: Can ground produce be stored extensively? Yes. Planning and education, will ultimately mitigate losses from the galley.
There should be adequate storerooms, including both dry and cold storerooms and/or freezers. If storing capacity is limited, reduce stock and take stores more frequently. Food should never be stored on deck.
Store in a fashion that allows produce to be used in strict date rotation (First in = First out/Last in = Last out). Avoid ordering perishable foods in quantities that cannot be used before expiration or expected spoilage dates.
Maintain freezers at a -18?C minimum, but tolerance levels should be allowed to take account of equipment. Regular maintenance must include checks on door seals, isolation of doors, defrosting and checks on the correct functioning of thermometers. Each time a freezer room is entered, the holding temperature is affected. Organise entry to ensure minimum access. Always close the door immediately and completely upon exit. Use grids—Do not put food on the deck. Avoid placing food in direct line of a cooling unit fan; this restricts air circulation, which will lead to freezer burn.
Though fruits and vegetables have different temperature requirements it is generally accepted that cool rooms or cabinets up to 10?C provide a satisfactory alternative.
Immediately store fresh fruits and vegetables that need refrigeration. Below you will find differing condition requirements for keeping fresh fruits and vegetables at optimal freshness.
It is a good practice for Victualling staff/crew to keep fruits and vegetables well ventilated and stored in suitable boxes or containers. Plastic bags should be discarded, since they do not generally allow for ventilation, which in turn causes sweating. Inspect produce daily and remove spoiled items, leaves etc.Store only in the Refrigerator— Never at Room Temperature to Avoid Spoilage: apples, artichokes, asparagus, beans, beets, blueberries, broccoli, brussel sprouts, cabbage, Belgian endive, carrots, cauliflower, celery, cherries, sweet corn, cranberries, cucumbers, eggplant, ginger root, grapes, fresh herbs, leeks, lettuce and other greens, mushrooms, green onions, parsnips, peas, peppers, pineapple, new potatoes, radishes, raspberries, rhubarb, strawberries, squash, citrus fruit, turnips.
Store at Room Temperature until Ripe and then place in Refrigerator: apricots, avocados, kiwifruit, mangoes, melons, nectarines, papaya, peaches, pears, plums, tomatoes.
Store only at Room Temperature and preferably not in Refrigerator: bananas, garlic, globe onions, mature potatoes, pumpkins, rutabagas, sweet potatoes.
