Galley Audit

• Site conducted

  Select

undefined

• Yes

  No

  N/A

• Conducted on

  Date

• Prepared by

• Location
  Address

• Are daily and weekly cleaning done on equipment? 11 26 01 10

  Yes

  No

  N/A

• Are the galley staff cleaning equipment required for cleaning after use. Griddle, Mixer, Meat Slicer, Robo Coup. ETC. 11 26 01 00

  Yes

  No

  N/A

• Are the MessPerson cleaning and sanitizing juice and soda machine daily or weekly? 11 26 01 09

  Yes

  No

  N/A

• Is the Soda Machine, Juice Machine and Ice bins free of dust, dirt and is in good working order? 11 26 01 09

  Yes

  No

  N/A

• Is the Ice scoop clean and sanitized daily and stored properly? 11 26 01 09

  Yes

  No

  N/A

• Sanitation Log being followed and all items logged as required? 11 26 02 00 Form: 61 11 26 00

  Good

  Fair

  Poor

  N/A

• Cleanliness of reefer room spaces. 11 20 04 01 Form: 61 11 26 00

  Good

  Fair

  Poor

  N/A

• Is there evidence of mold or bacteria growth present? 11 28 05 00

  Yes

  No

  N/A

• Are galley staff knowledgeable of their duties to remove the deck grating in diary and reefer rooms? 11 08 02 05, 11 20 04 01

  Yes

  No

  N/A

• Are grating and reefer room decks being completed and correctly logged? 11 26 02 00 Form: 61 11 26 00

• Are the gratings being bleached and sanitized? 11 08 02 05, 11 08 02 06, 11 20 04 01

  Yes

  No

  N/A

• Cleanliness of the overheads and bulkheads. Form: 61 11 26 00

  Good

  Fair

  Poor

  N/A

• Are the shelves and bulkheads cleaned before each storing? Form: 61 11 26 00

  Yes

  No

  N/A

• Cleanliness and organization of Steward Storeroom. 11 32 02 00 Form 61 11 26 00

  Good

  Fair

  Poor

  N/A

• Are reefers and freezer rooms shelving and light bulbs in good working condition and clean?

  Yes

  No

  N/A

• Are public spaces (serving area, mess hall, linen locker, visitor staterooms) clean and organized? 11 08 05 00, 11 26 01 09

• Are Galley staff keeping track of inventory? 11 32 06 00

  Yes

  No

  N/A

• Are used cleaning cloths being stored away from food and in a sanitizer solution? Find Source

  Yes

  No

  N/A

• Does the Sanitizer solution have the correct concentration, temperature and are test strips available? 11 26 01 04

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• undefined

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Inventory/Stores: Manual 11 00 00 00

• Are steps being taken to make sure FIFO is being used fleet wide? 11 32 03 00

  Yes

  No

  N/A

• Are stores being date mark on frozen, dairy and nonperishable food on the day of stores arrival? 11 32 04 00

• Dry storage shelves properly following FIFO guidelines? 11 32 03 00, 11 32 05 00

  Good

  Fair

  Poor

  N/A

• Are the Galley staff monitoring the expiration dates of products? 11 32 03 00

  Yes

  No

  N/A

• Is there any frozen food showing evidence of thawing and re-freezing? 11 34 02 01

  Yes

  No

  N/A

• Are items being checked to ensure that refrigerated foods are received below 41 degrees? 11 34 02 01

  Yes

  No

  N/A

• Is food being stowed in a timely manner to avoid potential bacterial growth? 11 34 02 03, 11 34 02 04, 06 31 00 00 1.3

  Yes

  No

  N/A

• Are galley staff monitoring stock and keeping track of stock levels? 11 32 06 00, 11 32 08 00

  Yes

  No

  N/A

• Are Galley staff verifying and documenting the quantity, quality and condition of the received goods? 11 34 03 00

  Yes

  No

  N/A

• Are thorough inspections conducted? 11 34 03 00

  Yes

  No

  N/A

• Are discrepancies or potential issues promptly addressed to procurement team? 11 34 03 00

  Yes

  No

  N/A

• Are Requisitions, Purchase Orders properly tracked, and delivery being received? What system is in place?

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• undefined

• undefined

• undefined

Chemical: Handling, Storage and usage. Manual 06 00 00 00, 11 00 00 00

• Is galley staff aware of Sitehawk and what information is available? 11 34 04 00

• Are Stewards keeping the Master Chemical List updated? 06 09 00 00 3.1.1

• Are chemicals being stored away from food? 11 32 05 00, 11 26 01 17

  Yes

  No

  N/A

• Are we using Chemicals onboard that are HSE approved? 06 09 00 00 3.1.2

  Yes

  No

  N/A

• Are Chemicals being ordered in NSE only not Sysco Shops?

  Yes

  No

  N/A

• Is proper PPE being used when using certain Chemicals? 11 26 01 17

  Yes

  No

  N/A

• Are Chemicals being used away from active food preparation areas ? 11 26 01 17

  Yes

  No

  N/A

• Are Chemicals in approved containers and have proper labeling as per SDS Requirements? 06 09 00 00 4.1

  Yes

  No

  N/A

• Are approved cleaning products being stored and used properly? 11 26 01 17, 06 09 00 00 5.6

  Yes

  No

  N/A

• Is their proper signage at disposal sink for no chemicals going down to MSD? 11 20 14 00

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

Waste Management: Manual 11 00 00 00, 07 00 00 00 , 06 00 00 00

• Are trash containers and food waste bucket spaces clean and organized? 11 40 01 00

  Yes

  No

  N/A

• Are Galley trash containers being emptied when needed? 11 40 01 00

  Yes

  No

  N/A

• Is galley staff notifying Mate on watch before disposing food waste at sea? 11 40 01 02

  Yes

  No

  N/A

• Does the Galley staff use 2 person procedures when disposing of food waste? 11 40 01 02, 06 31 00 00 1.2

  Yes

  No

  N/A

• Are Food waste bucket being stored in the freezer while in port? 11 40 01 01

  Yes

  No

  N/A

• Does Galley Staff practice good safety practices while descending down ladder well with buckets?

  Yes

  No

  N/A

• Is the Galley crew notifying the Bridge when returning into the galley from Deck?

  Yes

  No

  N/A

• Are all procedures followed when vessel is in Regulated Waste from APHIS or CBP inspections? 11 40 01 00

• Are recycled waste separated and stowed in approved containers? 11 40 02 00

  Yes

  No

  N/A

• Is the galley following the proper Galley waste oil process? 11 40 03 00

  Yes

  No

  N/A

• Are Galley aware of MARPOL requirements for food waste? 07 50 10 00

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

Job Hazard Analysis: 11 00 00 00, 06 00 00 00

• Does the Galley staff know the location and how to properly fill and create a JHA?

  Yes

  No

  N/A

• Is galley staff preparing and reviewing the JHA consistent to the job assigned? 06 31 00 00 1.1

  Yes

  No

  N/A

• Have all personnel involved in the job task reviewed and signed JHA? 11 24 01 00

  Yes

  No

  N/A

• Are the JHA's being printed out and updated at the beginning of each month? best practice

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

Food Safety : 11 00 00 00

• Are we cleaning and sanitizing food prep surfaces areas daily? 11 26 01 06

  Yes

  No

  N/A

• Are proper procedures followed to prevent Cross-Contamination? 11 28 03 00

  Yes

  No

  N/A

• Is the Galley staff cooking food and holding it to the proper temperature according to the food safety standards? 11 28 06 00

  Yes

  No

  N/A

• Are steps being taken to properly chill food for leftovers. 11 28 10 02

  Yes

  No

  N/A

• Are Galley staff thawing and defrosting of food by FDA guidelines? 11 28 08 01

  Yes

  No

  N/A

• Are thawing food products marked with thawed on dates and used by?

  Yes

  No

  N/A

• Are food-contact surfaces, equipment, and utensils clean and sanitized regularly? 11 26 01 07, 11 26 01 10

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

Personal Hygiene: Manual 11 00 00 00

• Is the Galley Staff washing their hands before work and after returning to work from breaks? 11 24 03 01

  Yes

  No

  N/A

• Are Staff trained on the correct way to wash their hands? 11 24 03 04

  Yes

  No

  N/A

• Are there designated sinks for washing hands? 11 24 03 02

  Yes

  No

  N/A

• Does the station have signs and instruction for handwashing? 11 24 03 02

  Yes

  No

  N/A

• Is the station fully equipped with soap dispenser and paper towels for drying hands after washing hands? 11 24 03 02

  Yes

  No

  N/A

• Are the Galley staff wearing hair restraints and maintaining proper grooming standards? 11 24 05 04

  Yes

  No

  N/A

• Are clean Uniforms and Aprons worn daily? 1124 05 01, 11 24 05 02

  Yes

  No

  N/A

• Are soiled Uniforms and Aprons stowed away from food prep areas?

• Are the Galley staff following Jewelry policy? 11 24 05 03

  Yes

  No

  N/A

• Are Galley Staff aware of eating and drinking policy in the food prep areas? 11 24 04 00

  Yes

  No

  N/A

• Are Galley staff washing hands before wearing gloves? 11 24 06 01

  Yes

  No

  N/A

• Are galley staff changing gloves each time new task is started? 11 24 06 02

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

Food Handling: Manual 11 00 00 00

• Are Stewards properly training and mentoring galley staff on food safety and preventing food from being contaminated while being prepared? 11 28 00 00

  Yes

  No

  N/A

• Are the Galley staff preparing Ready to Eat Foods before raw foods? 11 28 03 01

  Yes

  No

  N/A

• Are Galley staff keeping cooked and uncooked food separated from each other? 11 28 03 01

  Yes

  No

  N/A

• Are surface areas clean and sanitized before and after work is performed? 11 28 03 01

  Yes

  No

  N/A

• Are Ready to Eat Foods being handled with clean utensils and gloves? 11 28 00 00, 11 28 00 01

  Yes

  No

  N/A

• Are separated cutting boards being used for the different types of foods? 11 22 05 00, 11 22 05 00

  Yes

  No

  N/A

• Are ready to ready-to-eat foods stored above and separated from raw foods in Refers and Freezers? 11 32 05 01

  Yes

  No

  N/A

• Are food being prepared in small batches to limit the time in the danger zone? best practice

  Yes

  No

  N/A

• Are Hot holding units pre heated and food is held at correct temperature? best practice

  Yes

  No

  N/A

• Are Salad bar cold units pre-chilled and ready to eat foods held at correct temperature? 11 28 11 01

  Yes

  No

  N/A

• Is the temperature of all refrigerated spaces monitored and documented at the beginning of each day? 11 20 04 02

  Yes

  No

  N/A

• Are vegetables, fruits, salads trimmed and washed thoroughly before ready-to-eat? 11 28 08 03

  Yes

  No

  N/A

• Are Galley staff aware of persons with food allergies? 11 28 01 00

  Yes

  No

  N/A

• Are food product stored in the walk-in and reach-in coolers and freezers properly stored, covered and dated? 11 32 05 01

  Yes

  No

  N/A

• Is dry storeroom clean and tidy with no food stored on the Deck? 11 32 05 01

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

Galley Safety: Manual: 06 00 00 00, 11 00 00 00,

• Are Galley staff properly trained on galley equipment? 11 20 00 00, 11 04 00 07

• Are Fire blankets and fire extinguishers up to date?

  Yes

  No

  N/A

• Is Galley exhaust hood clean of grease and well maintained? 11 20 17 00

  Yes

  No

  N/A

• Is the Staff cleaning and running the wash down cycle regularly? 11 20 17 00, 11 20 17 03

  Yes

  No

  N/A

• Are staff aware of the Gaylord and Ansul system during a fire?

  Yes

  No

  N/A

• Are Galley staff acquainted with location and use of all firefighting equipment? 06 31 00 00 1.1

  Yes

  No

  N/A

• Are firefighting doors closed when unattended? 06 31 00 00 1.2

  Yes

  No

  N/A

• Are fire exits free and clear from obstructions? 11 20 04 02, 06 31 00 00 1.2

  Yes

  No

  N/A

• Are refers and freezers alarm tested monthly and logged? 11 20 04 02, 06 31 00 00 1.2

  Yes

  No

  N/A

• Are Knives stored in proper locations? best practices

  Yes

  No

  N/A

• Has Staff been trained on knife safety? 11 04 00 07

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Are cutting gloves being used when handling knives preparing food? 11 24 06 05, 06 31 00 00 1.2

  Yes

  No

  N/A

• Is the department having Daily Galley Morning Safety Meetings? 11 04 00 07, 11 08 01 05, 06 57 00 00

  Select Yes No N/A

  • Yes
  • No
  • N/A

• Are Galley meetings being held outside of Galley spaces? 11 08 01 05

  Yes

  No

  N/A

• Is the company SAFESTART procedures being reviewed and followed? 06 57 00 00

  Yes

  No

  N/A

• Are the guardrails being used on the range top during heavy weather? 06 31 00 00 1.1

  Yes

  No

  N/A

• Are Stores battens in place securing product in dry storage, reefer rooms and freezers? 06 31 00 00 1.1

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

Administrative and Training: 09 00 00 00, 06 00 00 00, 11 00 00 00

• Is overtime being properly recorded? 09 25 04 00

  Yes

  No

  N/A

• Are All Watchkeepers current and accurate reflecting hours worked? 06 76 00 00 1.2

  Yes

  No

  N/A

• Are galley workers staying within the 12 Hr work day requirement? 06 76 00 00 1.2

  Yes

  No

  N/A

• Are Galley staff up to date on ServSafe certification?

  Yes

  No

  N/A

• Is the Galley proficient in navigating Sitemap and finding needed information?

• Is Galley staff able to locate Galley manual and are familiar with contents in the manual?

• Are relief notes properly done and updated to stewards workspace? 11 06 01 01,

  Yes

  No

  N/A

• Is the sanitation log properly updated to the stewards workspace? 11 08 01 00

  Yes

  No

  N/A

• Is steward proficient on Stewards Teams page, files and posts?

• Is the correct JHA process being followed? Dates, updated, not "piling up" etc.

  Yes

  No

  N/A

• Is Steward proficient on NSE? Creating REQ's, taking delivery etc? 11 36 02 00,

• Is Steward proficient at navigating Sysco shop? 11 36 00 00

• Are Galley staff aware of all their job duties and know where to find in manual? 11 08 01 00

• Are Galley staff aware of meal periods, breaks and OT times and requirements? 11 12 01 00

• Are proper relief processes being followed? 11 06 00 00

Galley best practices:

• Is the Galley crew notifying the Bridge when returning into the galley from Deck?

  Yes

  No

  N/A

• Are food waste buckets covered with lids when transporting?

  Yes

  No

  N/A

• Are galley staff overloading food waste buckets?

  Yes

  No

  N/A

• Are knives being stored in designated areas?

  Yes

  No

  N/A

• Are Galley staff using the correct knife for the task being done? (ex: not using a serrated bread knife while cutting vegetables)

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A