Safe Galley Work Practices

Your Price:$335.00
Part Number:Moxie11_Galley_Work

Length: 22 Min.
Year Produced:1999

Chef Paul PrudhommePaul Prudhomme is one of the best-known chefs in the world with his distinctive Cajun and Creole cooking. He is also a best-selling author having written seven diverse cookbooks. As a teacher, Chef Paul has given lectures and seminars on food related topics all over the world.

Moxie Media is very pleased to feature Chef Paul in the forward and closing of Safe Galley Work Practices.

Having worked nearly half a century in the food service industry, including working offshore as a cook during his early career, Chef Paul is very much aware of the potential dangers associated with working in the kitchen or galley environment. As he states in the program, "The potential for back injuries, broken bones, cuts, burns and fires are all very real if we let our guard down."


In many work environments, such as working outside or around a maritime installation or vessel, it is easy for crewmembers to recognize potentially dangerous situations that could cause injuries. Wind, waves, heavy deck equipment, rigging and hazardous cargoes are just some of these apparent hazards.

However, for food service personnel and crewmembers who prepare food in the galley, it is far more difficult to immediately recognize hazards that can lead to serious injuries or illness. In order to prevent back injuries, cuts, burns and fires, food service workers need to be trained in proper safe work practices.

This video presentation is designed for both small and large maritime vessels and installations in order to educate food service personnel and crewmembers who prepare their own meals to the potential hazards that exist in the galley environment.

By following the safe work practices presented in the program the galley crew will be able to recognize health threats and protect themselves and others from injury and illness.


Proper Grooming and Behavior

While working in the galley, clean clothes or uniforms should always be worn to prevent the spread of food borne illness.

Hair restraints, such as hats, hairnets and beard restraints should be worn to prevent loose hair from contaminating food.

Loose clothing such as shirttails and sleeves should be tucked in and all jewelry removed in order that they do not get caught in machinery.

Shoes should be equipped with a leather upper and a high traction sole design in order to help prevent burns from hot liquids and slips, trips and falls.

Working around sharp knives, hot objects and hazardous chemicals is no place for practical jokes. They may seem like harmless fun but it could end up causing a permanent debilitating injury to a fellow co-worker.


Working in the galley often means lifting heavy supplies, therefore it’s important to know how to lift boxes and containers properly. Position yourself as close as possible to the object

* Align the spinal column so that it is vertical but retains its natural bowed in arch
* Tighten the abdominal muscles
* Bend at the knees
* Lift slowly with the large muscles in the legs. Never jerk
* After lifting the object, if you need to turn, rotate your entire body by turning your feet to avoid stresses on the spine.


* Keep aisles and stairs clear of boxes and containers
* Wipe up spills on floors immediately
* Use non-slip floor mats where grease or water might spill
* Place a hand towel dispenser within close proximity to the sink
* Post caution signs whenever the galley floor area is wet
* Never leave unwound electrical cords or hoses in a work area. Wind them up after use.


* Avoid overloading racks and shelves.
* Don’t place heavy items on hard to reach top shelves
* Mop and scrub the floor often. This is best accomplished when the galley area is not busy.
* Rubber mats should be utilized and removed and cleaned frequently to prevent grease and dirt build-up.
* Continuously strive to sterilize work surfaces.
* Read instructions and use caution when working with chemical cleaning products.
* Store chemicals away from food preparation areas
* Move trash containers if they obstruct work areas.
* When trash containers are full make sure the trash is removed from the work area
* Trash containers should be sanitized on a regular basis.


Working with knives, meat slicers, can openers, mixers and choppers on a daily basis may seem routine, however these same tools can easily cause great bodily harm to flesh and bone when used carelessly.

* Don’t try to cut meat that is frozen
* Select the proper knife for the job at hand
* Keep knife blades sharp and handles clean and dry
* Always discard sharp-edged can lids immediately
* When using cutters or slicers always keep guards in place
* Before cleaning a cutting machine make sure it’s unplugged
* If you suffer a cut or scratch, inspect the area for possible blood contamination and immediately clean and disinfect.
* Don’t leave a knife near the edge of a counter where it might fall off


Burns are the primary safety concern when food is moved back and forth from the preparation area to the stove.

* Make sure foods are well drained and dried before placing in hot oil.
* Long sleeved shirts, thick jackets and aprons protect the body from burns
* Always use a thick cloth or kitchen mitt to handle hot pots and pans.
* When pouring hot liquids through a strainer wear safety glasses.
* Do not overfill containers hot liquids that could cause scalding burns
* While carrying hot food keep the container away from contact with the body
* Never leave hot cookware unattended in areas where it might normally be expected to be cool
* When lifting covers from cookware, position yourself away from the steam and slowly bleed it off.


It is important to keep first aid supplies readily on hand. Make sure crewmembers are well-trained in basic first aid.

BURNS should be immediately cooled with water for at least ten minutes. If clothing is stuck to the skin, do not remove it. Cover the skin with a moist sterile dressing. Do not break any blisters or try to clean the burn. Never put butter, ice, lotion or ointments on a burn, only use something water-soluble.

CUTS need to have pressure applied to help stop bleeding. After bleeding has subsided, clean the cut with a germ killing dressing and bandage tightly.

Once immediate first aid has been accomplished, additional care may be necessary depending on the seriousness of the wound. A supervisor should always be alerted no matter how minor the incident.


* Never use water or flour to put out a grease fire
* Always keep the pot’s lid and a fire extinguisher close at hand Make surefire extinguishers are fully charged and ready to work when needed.
* Know the necessary steps in operating a fire extinguisher
* Know how to activate fixed fire suppression systems
* Never overload electrical outlets
* Grease build-up in exhaust vents can lead to fires. Cleaning and maintaining these systems is vital.


If you smell gas from a stove you should not turn on the lights or any other electrical equipment. The doors and windows should be opened for ventilation. Leave the area immediately and call for help. Close the main gas valve if possible.


* Don’t use electrical appliances near water
* Never clean or repair an appliance while it is plugged in.
* Never use frayed or punctured cords
* Never touch an electrocution victim until the circuit has been broken.


* Post emergency numbers next to the galley’s phone station.
* Galley staff should know how to use the phone or radio during an emergency
* Galley staff should be familiar with emergency procedures and be trained in CPR

Facilitator’s Notes

1. Ask participants if they have ever experienced an accident in the galley
2. Discuss why it is important to dress appropriately in the galley and maintain profressional behavior.
3. What are the correct procedures for lifting in order to protect the back?
4. Discuss proper housekeeping as it relates to slips, trips and falls.
5. Discuss the different hazards that are present in the galley environment.
6. Review the step by step procedures for using a fire extinguisher.
7. Review First Aid treatments for burns and cuts.

User’s Review Questions

1. How does wearing the proper footwear protect you in the galley?
2. Why is proper weight distribution of items important in storage areas?
3. Once you have properly lifted a heavy object, if you need to turn you should rotate your entire body by turning your feet. True or False?
4. Why is it a good idea to utilize rubber floor mats in the kitchen?
5. What could happen if you mixed a chlorine-based product with an ammonia-based product?
6. What is the name of the booklet that provides information on hazards associated the chemicals?
7. What is the first thing you should do if you get chemicals in your eyes?
8. What is the proper procedure for continuing to handle food after a very minor cut.
9. A build-up of grease in exhaust vents can lead to what?
10. What should you do if you smell gas in the galley?
11. If a fire starts in the galley, what steps should you take?
12. Which emergency numbers should be placed next to the galley phone?

* Answers can be found by reviewing both video program and written guide.

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