Cleanliness in the galley means keeping your galley and associated work spaces clean. It also means keeping yourself clean. Here are a few basics of keeping clean for anyone getting started in the galley.
Clean Surfaces Frequently
Wipe down your table between meals using something containing bleach.
Keep your countertops clean and wiped down with the same bleach cleaner.
Wipe up any spills immediately.
Make sure dishes are thoroughly washed and rinsed.
Wash the non-slip matting and dish towels regularly.
Clean the refrigerators on a regular basis.
Make sure to sweep and mop in between meals or at least daily.
Paper towels make clean up much easier. Make sure to order/purchase enough so you don’t run out.
Wash Your Hands
You should wash your hands often, and especially after using the head (bathroom) or handling raw food such as chicken. To wash your hands properly, rinse them under running water. Add soap, and lather for 30 seconds. Make sure to get under your nails and between your fingers. Rinse your hands under running water, and dry them with a clean towel.
On the vessel when I was cooking, it was expected the cook would shower daily. If we ran low on water, the cook would be the only person allowed to shower regularly.
The people you are feeding want to smell the food not you.
Wear an Apron
Wiping your hands all over your pants just looks dirty.
Wear a Hat or a Hair Net
No one wants a long black hair in the spaghetti.
Never lick your fingers
I sailed with a cook who was known as, “finger lickin’ good”. If he licked three or more fingers, we knew that meal would be tasty. If it’s a habit, break it.
Keeping your work area clean keeps the crew healthy. It also shows the pride you take in your job. If a cook is lazy in the way he or she cares for the work space (and themselves), it makes everyone else wonder what else they are being lazy about.