Ship Sanitation: General Principles of Temperature Control
Major risk factors that contribute to foodborne outbreaks on board ships are primarily associated with temperature control of perishable food, infected food handlers, crosscontamination, heat treatment of perishable food, contaminated raw ingredients and use of non-potable water in the galley.
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Some diseases can be transmitted from one country to another by infectious agents or contaminants due to poor control measures on board. Therefore, detecting contamination in the sources, preparation and processing of food, as well as in the service of food at restaurants and in mess rooms, is crucial for the prevention and control of foodborne disease.
Use the Ship Sanitation: General Principles of Temperature Control mobile app to assist in monitoring safe and sanitary food handling processes, operations and proper temperatures.
The app covers the following processes:Thawing, Cooking, Portioning, Chilling and storage of chilled food, Freezing and storage conditions for frozen food, Transport and Reheating and service
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