Maintaining a clean and hygienic environment on board.

We are making an effort to keep our vessels clean, hygienic and in a good technical condition. Our team inspects and controls the cleanliness of the vessels before the start of each course, and performs deep cleaning during scheduled maintenance periods throughout the year.

During your course, your instructor will explain how the vessel can collectively be maintained and stay in a proper condition. This also includes the use of cooking materials in the galley and the hygienic preparation of food.

At the end of the course, we expect all participants to assist in the end-of-course cleaning, in order that you will hand back the vessel in the same proper condition as when you came on board. 

Thank you for your co-operation on keeping your training vessel clean and hygienic

Please also read our food hygiene procedure.  The following guidelines are to be maintained on board for general health of the crew.

• Use separate cleaning sets for the galley, the heads and below decks
• Use a disinfectant cleaner in the heads, never in the galley
• Always wash hands after visiting the heads, handling raw food, touching ready to eat food, cleaning the galley and heads, and before preparing food
• Clean as you go – clear away used equipment, spilt food etc. as you work and clean surfaces thoroughly
• Clean food areas and equipment between tasks, especially after handling raw food
• Wash any cleaning cloths after use and leave them to dry in the air
• Store cleaning equipment away from food
• As soon as a rubbish bag is full, tie it securely and take it to a refuse container ashore, as soon as practical.
• Always tell your instructor if you are suffering from any skin, nose, throat, stomach or bowel trouble or infected wounds
• Make sure raw meat is kept and returned to the bottom of the fridge/chiller and stored in sealable containers
• Cover food and avoid handling it
• In preparation, separate raw meats and ready to eat food, and use separate chopping boards or preparation surfaces
• Make sure food is cooked or reheated right through and is piping hot in the middle.
• Don’t reheat it more than once, cool leftovers quickly.
• Do not prepare any food which has passed its “Use before” date
• Clean knives and utensils thoroughly after use with raw food