MANUAL
The Manual
Written galley procedures: clear, step-by-step standards the whole crew can follow.
Why vessels need their own system
A boat galley is not a restaurant kitchen.
Most food safety material is written for restaurants, not boats. Supply boats, tugs, crew boats, lift boats, rigs: if it has a galley, it fits.
- Lean crews, where one cook may run the whole galley.
- Long hitches between resupply, with tight storage and walk-ins.
- No shoreside supervisor to catch a mistake.
- Illness on board is harder to handle, and it spreads through a crew fast.
Audit-ready galleys
Make audits less painful.
The manual, the posters and the training give the whole crew the same written standards and daily habits inspectors look for: personal hygiene, handwashing, illness reporting, temperatures, storage, cleaning and sanitizing.
Galley Guardian™ helps support the food and catering requirements of the Maritime Labour Convention, 2006 (Regulation 3.2), including crew personal hygiene.
MLC, 2006 · Regulation 3.2 · Food and catering- Written procedures on board
- Posted reminders where the work happens
- Trained crew with certificates of completion
The system
Three parts that work together.
The Posters
Waterproof 11×17 reminders posted at the sink, walk-in, prep station and ice machine.
TRAINING
The Training
Hands-on sessions built around the galley, ending with a certificate of completion.
Training ends in the classroom. The rules stay on the boat.
What it covers
- Galley hazards
- Hygiene & handwashing
- Illness reporting
- Cross-contamination
- Big 9 allergens
- Time & temperature
- Securing stores for the hitch
- Walk-in order, thawing & date marking
- Cooling & reheating
- Thermometers & cooking temps
- Deck & stove safety
- Cleaning & sanitizing
- Ice machines
- Garbage & pests
About
Built in a working galley.
Designed from real experience running galleys on working vessels, not written from a desk.