Food safety and auditing stand as pivotal components within the marine catering sector. Maintaining the safety and quality of food aboard ships is paramount to safeguarding the health and welfare of crew members and passengers alike. This article delves into the fundamental principles and pertinent factors surrounding food safety and auditing within the realm of marine catering.
- Marine Food Services & Victualling Management
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- Marine Food Services & Victualling Management
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Phone
+1-905-908-2141
- Contact
Audit for Food Safety
Audit for Food Safety
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Apex Marine Catering, your global leader in marine catering and victualling management.
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Contact UsSignificance of Food Safety in Maritime Catering
Maritime catering encompasses the preparation and serving of meals aboard various vessels, ranging from cruise ships to cargo carriers and offshore platforms. Prioritizing food safety is imperative to mitigate the risk of foodborne illnesses and uphold the general health and welfare of individuals on board.
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Standards and Directives
Marine catering operations adhere to a range of international and domestic regulations and guidelines. These include the Food Safety Guidelines established by the International Maritime Organization (IMO), the Hazard Analysis Critical Control Point (HACCP) system, and the U.S. Food and Drug Administration's (FDA) protocols for catering services aboard cruise ships.
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-Capt. Sid-Ahmed DRINALI, "LNG/c AL KHAZNAH"
Very prompt responses and actions taken by GSS in handling our orders. Very good communications.
(Monthly Appraisal, December 2023)
-Capt. Andrey Tabakov, "AL Dhafra”
All is well done despite the very tough port stay. Thanks a lot.
(Feedback on the supply at Richard's Bay, South Africa, dated December 19th, 2023)
-Capt. Andrey Tabakov, "AL DHAFRA”
Excellent service and cooperation. Good assistance, prompt responses, and effective collaboration.
(Feedback on the supply at Vancouver BC, Canada, dated September 29th, 2023)
HACCP in Maritime Catering
HACCP is a proactive strategy for ensuring food safety that finds extensive application in marine catering. This methodology entails identifying potential hazards, instituting control measures, monitoring critical control points, and implementing corrective actions to guarantee the safety of food. The seven fundamental principles of HACCP remain pertinent within the marine catering domain.
Management of Food Handling and Storage
Maintaining proper protocols for food handling and storage is essential in preventing contamination and spoilage. Marine catering facilities must uphold standards concerning temperature control, sanitation, and hygiene to safeguard food safety.