Abstract
Food hygiene principles on ships are, in the main, the same as on land. However, the application of those principles is more difficult at sea and outbreaks of food poisoning are likely to be more dramatic because of the isolation of the ship and the consequent serious effect if even a small number of the crew are rendered unfit to work. The ship’s community is a semi-closed one and there is restricted opportunity to replenish stores: Hence the importance of good storage facilities. Space is always short on board, with the result that food preparation, cooking and storage areas are liable to be too small for the reasonable practice of good food hygiene unless a very positive attitude has been shown at the ship design stage. The extremes of temperature experienced in a ship trading worldwide must be allowed for in ventilation and refrigeration capacity, while the movement of the ship requires specific design features and the constant vibration in a ship under way renders some otherwise favoured materials unusable.
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Jones, D.T. (1984). Food Hygiene Aboard Ship. In: Goethe, W.H.G., Watson, E.N., Jones, D.T. (eds) Handbook of Nautical Medicine. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-69415-8_31
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DOI: https://doi.org/10.1007/978-3-642-69415-8_31
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