Work points in a shipyard change from vessel to vessel and week to week; if the distribution route stays the same, the walking distance quietly grows. The route is updated together with the work programme, and the choice between point service and a central canteen is made from walking times measured on site.
What is recorded at every service
- Shift and work point
- Menu or lot
- Departure from the kitchen and arrival on site
- Signature of the person receiving
- Time the empty container returns
For hot food the time decides: WHO defines the range from 5 to 60 °C as the danger zone in which microorganisms multiply fast. The gap between dispatch and handoff is kept short and the product temperature is measured at handoff. In the open, wind acts on the container quickly, so the lid is opened briefly with your back to the wind.
For night service, confirm the shipyard's entry, security and lighting procedures beforehand. By the sea, hinges, latches and castor bearings suffer from salt; after service, count the empty containers and rinse these metal parts.
