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.