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Tag: ship provisions

catering services, Food Safety, Marine Catering

Menu Planning

Menu planning is the pivot of the food preparation operations in the marine industry. It is an advance plan of a dietary pattern, over a given period. The Menu is the summary of food dishes, designed to fulfil the nutritional needs of the crew. It is planned with a lot of care, keeping in mind the needs of the crew and what the galley can cater to. The biggest advantage of a well-planned menu is that it leads to crew wellbeing and satisfaction. It also helps to motivate the galley team for responsible and successful food service.

menu planningThe aim of menu planning is to:
• Meet nutritional needs – (Food is part of medical therapy)
• Provide attractive, appetizing meals
• Simplify purchase, preparation, and storage of meals
• Plan meals within the food budget
• Meet/exceed crew expectations
• Provide quality, standardization & predictability

Menu planning is one of the important activities of galley operations executed by the Food Committee and the chief cook. Menu planning calls for careful thought on many factors that would determine success.

Menu planning

Menu planning is the pivot of the food preparation operations in the marine industry. It is an advance plan of a dietary pattern, over a given period. The Menu is the summary of food dishes, designed to fulfil the nutritional needs of the crew. It is planned with a lot of care, keeping in mind the needs of the crew and what the galley can cater to. The biggest advantage of a well-planned menu is that it leads to crew wellbeing and satisfaction. It also helps to motivate the galley team for responsible and successful food service.

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The aim of menu planning is to:

  •  Meet nutritional needs – (Food is part of medical therapy).
  • Provide attractive, appetizing meals.
  •  Simplify purchase, preparation, and storage of meals.
  • Plan meals within the food budget.
  • Meet/exceed crew expectations.
  • Provide quality, standardization & predictability.

Menu planning is one of the important activities of galley operations executed by the Food Committee and the chief cook. Menu planning calls for careful thought on many factors that would determine success.

Factors to be considered while planning:

  • Stock in hand: Helps to plan the menu in accordance with storeroom availability.
  • Events and celebrations: Plan menu for the upcoming events first, and then the rest of
    the menu period accordingly.
  • Balanced Diet: To build a healthy meal, divide your dish into equal parts of lean
    protein, complex carbohydrates, and fibrous veggies.
  • Colour: Plan multiple colour combinations to break the monotony.
  • Cooking method: Use multiple cooking methods in a meal (boil, fry, bake, sauté etc).
  • Service time: Start and end time of the meal should be considered.
  • Production process: The type of production process implemented, such as traditional
    cook serve, centralized production, cook-chill, cook-freeze, etc, should be considered.
  • Convenience products: Whether full or part readymade items to be included.
  • Style of service: Consider the service style (regular sit-down buffet or party night).
  • Crew Expectations: Consider feedbacks and suggestions to incorporate them.

* STAY SAFE STAY HEALTHY *

  • Stock in hand: Helps to plan the menu in accordance with storeroom availability.
  • Events and celebrations: Plan menu for the upcoming events first, and then the rest of
    the menu period accordingly.
  • Balanced Diet: To build a healthy meal, divide your dish into equal parts of lean
    protein, complex carbohydrates, and fibrous veggies.
  • Colour: Plan multiple colour combinations to break the monotony.
  • Cooking method: Use multiple cooking methods in a meal (boil, fry, bake, sauté etc).
  • Service time: Start and end time of the meal should be considered.
  • Production process: The type of production process implemented, such as traditional
    cook serve, centralized production, cook-chill, cook-freeze, etc, should be considered.
  • Convenience products: Whether full or part readymade items to be included.
  • Style of service: Consider the service style (regular sit-down buffet or party night).
  • Crew Expectations: Consider feedbacks and suggestions to incorporate them.

For cost-effective, fresh, healthy and wholesome offshore catering services, choose Scorpio Marine every time.

catering services, Food Safety, Marine Catering, Ship Provisions Supply

Importance of Food Safety And Hygiene In Ship’s Galley

galley food safety catering services

Galley Food Safety Catering Services

The “Galley” is the most important part of a sea-going vessel. It is the place where nutritious meals are prepared for the hard-working ship’s crew. Based on the size of the ship, the Galley would be preparing food from 10 to up to few thousands, on large cruise liners, on a day.

The Galley, being the heart of the social fabric, needs to be ensured that the layout, appliances, and safety equipment. These are perfectly aligned to the grueling chores in hand.

A safe, nutritious, and low-fat food provides the seafarers with adequate energy to perform their duties, protect their health and fight any fatigue symptoms. On the other side, if the standard hygiene practices are not handled properly onboard, food can be a major cause of diseases and foodborne outbreaks. Handling the Food Safely is of prime importance within the prevention of food-related problems onboard ships. To begin with, the sourcing of wholesome, healthy, and hygienic raw food items is very important to achieve the required food safety standards.

Galleys, food storerooms, and dining rooms are subject to MLC inspections to ensure seafarer’s health, safety, and welfare is well-taken care of. Hence, it is of prime importance that they are kept in shipshape condition to avoid any food-borne diseases, which can put vessels and crew in danger.

The following are the main risks to food safety in the galley, and service areas:

food safety

  • Biological hazards: (bacteria, viruses, moulds, yeasts, or parasites)

These organisms are commonly related to humans and raw products entering food preparation sites. Therefore, the cooking temperature of food, storage temperature & time, and awareness and execution of hygienic practices by food handlers onboard ships play a very important role in food safety.

 

chemical hazards in food

  • Chemical hazards (e.g., cleaning agents)

Chemical contamination of food may occur unintentionally either during procurement or during food processing. It is important to identify and eliminate the dangers that lurk in every corner.

 

Scorpio Marine makes sure that the food combinations offer all macro and micro-nutrients as per World Health Organization’s recommended nutrient intakes. This helps the seafarers to avoid any deficiency and to be healthy while on board.

Supplying healthy, wholesome, and safe meals on a controlled budget might be hard to achieve, however, SMS’s procurement resources help to provide balanced meals with high-quality ingredients for the crew from day one. Scorpio Marine specializes in supplying high-quality and safe provisions to all types of vessels around the globe (600 ports in 85 countries). Most of our clients are from Greece, Singapore, Norway, South Korea, Germany, UK, Denmark, India, Dubai, Netherlands

For more information on Scorpio Marine galley food safety Catering services, contact scorpiomarine@scorpiomarine.com