CMM	Crew Management Manual (CMM) Additional Flag State Requirements	Doc No.: CMM-6.18 Revision: 01 Date: 15 Oct 2024 Issued by: DPA Approved by: MD

1. FOOD HANDLING

1.1 Marshall Island Requirements

To prevent contamination:

• Protect condiments from contamination by keeping in dispensers designed to provide protection or by using individual packets.
• Be aware of the dangers (hives, anaphylactic shock, death) associated with food allergies and how cross-contamination of foods may trigger them.
• Always use clean dishes when serving to prevent the serving utensil from contacting a soiled dish and subsequently contaminating other dishes.
• Food handlers should avoid direct contact between hands and food by utilizing suitable utensils (e.g., deli tissue, spatulas, tongs, and single-use gloves, etc.).
• Food handlers should be prohibited from using a utensil more than once to taste food that is to be served.
• Seawater should never be used in or near food or food preparation areas.
• Any food suspected of being contaminated by flies, cockroaches, rodents, or other pests should be destroyed.
• After cutting raw animal food, wash cutting board, utensils, and countertops with hot, soapy water or disinfectant.

Temperature Control

• The danger zone of food contamination is from 4°C to 62.8°C. No cooked food is to be left in the open for more than 2 hours. If the surrounding temperature is more than 32°C, food can only be left in the open for 1 hour.
• Hot food to be maintained at above 62.8°C.
• Cook raw animal foods (i.e., eggs, fish, meat, poultry, and foods containing them) thoroughly to the following minimum internal temperatures to destroy bacteria:
• Beef, veal, and lamb steaks, roasts, and chops: 62.8°C
• Ground beef, veal, lamb, and all cuts of pork: 71.1°C
• Ground chicken or ground turkey: 74°C
• Poultry: 77°C for breasts; 82°C
• Seafood (including shellfish): 63°C for ground or flaked fish to 68°C and 74°C for stuffed fish.
• Eggs: until egg yolk solidifies, about 70°C or to 71°C if used in a recipe with other food items.
• Maintain refrigerator temperature of 4.4°C and below.
• Maintain freezer temperature of -17.7°C and below.

Food Supplies and Storage

• Cut and sliced fruits should be stored in sealed containers and placed in the refrigerator, unless used for immediate consumption.
• Cut, raw vegetables (e.g., celery or carrot sticks, cut potatoes, and tofu) may be immersed in ice or water from potable water sources, but should be stored in the refrigerator until consumption.

Inspect fresh provisions daily.

Ripe fruits and vegetables should be used as soon as possible. Milk, cheese, and other perishables should be date-checked. Discoloured, molded, or spoiled products, or those of questionable quality, including those with foul odours, should be disposed of immediately.

Liberia Requirements:

• Maintain freezer temperature at below -12°C for storage less than 1 month and -18°C or below for storage more than 1 month.
• Maintain refrigerator temperature at below 5°C.

Danish Flag Requirements:

• The food must be as varied as possible and appear appetizing.
• The composition of food must be adjusted to the climatic conditions.
• The food must be distributed on three main meals and one or more snacks between meals.