Boat catering plans should cover each handoff from shore storage to the quay and onboard service. Verify assumptions about power and cooling equipment before the trip.
Before loading
List trip duration, product quantity, onboard storage location, power source and responsible crew. Check equipment and product instructions.
Start the timeline at the quay. Record product and lot, preparation and handoff times, reading and instrument. Add transfer start and finish times for loading aboard.
Handoffs on board
Record storage location, time product is taken for service and each reading. Apply separation of raw and ready foods under the site's product procedure.
Equipment or route changes
If power fails, the trip is delayed or storage changes, log the time and interim action. Notify the designated decision owner.
On return. Record remaining product, final reading, return time and next custodian. Verify reuse, return or disposal decisions under product instructions and the quality process.