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Page Title: Safety Precautions
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5. All utensils used for dispensing ice cream and  other  frozen  desserts  will  be  kept  either  in running  water  or  in  water  maintained  at  180°F between  each  serving. 6.  All  equipment  and  utensils  used  in  the manufacture of ice cream and frozen desserts will be  cleaned  thoroughly,  rinsed  with  clean  water, and  disinfected  just  before  use  with  a  chlorine solution  containing  not  less  than  50  ppm  of chlorine.  The  interior  of  the  machine  or  interior parts that come in contact with the mixes will not be touched with the hands after reassembly and disinfection   until   the   machine   is   ready   for disassembly  and  cleaning  again. 7. All foods will be kept under secure covers to prevent excessive handling and dust or insect access. 8.  Refrigerators  will  be  kept  clean  at  all  times. No  spilled  ice  cream  or  syrup  should  remain  on the bulkheads or deck of the boxes for more than a  few  minutes. If you always insist upon strict adherence to official  health  regulations,  you  will  most  likely avoid many sanitation pit falls later on. Also, there are  certain  commonsense  steps  you  can  take. Your  first  concern,  of  course,  should  be  to keep  everything  clean.  However,  in  spite  of  all preventive   measures,   roaches   can   survive anywhere.  You  can  safely  assume  that  they  are also surviving somewhere on your ship. Because of  the  types  of  food  products  used,  the  fountain areas  will  always  be  your  biggest  trouble  spot,  For this reason, you must make certain the fountain area is kept clean at all times. Open syrup cans, drippings  from  ice  cream,  and  open  packages  of cookies  and  crackers  will  attract  every  insect  in the area. Instill in your operators that the entire fountain area should be kept clean during hours of  operation  and  must  be  scrupulously  cleaned before the area is secured for the night. Insist that your operators throw away all open packages and that they wipe every surface clean (including jars and  cans)  before  the  area  is  secured. SAFETY  PRECAUTIONS Finally, you should always be on the alert to ensure that general safety precautions are being followed  by  your  personnel.  Any  questionable procedures should be brought to the attention of the  ship’s  store  officer.  Your  ship  will  have  a safety officer. One of this person’s responsibilities is  to  hold  regular  inspections  of  all  division  spaces for safety infractions. These inspections will help you  to  keep  abreast  of  your  divisional  safety responsibilities.  NAVRESSO  publishes  bulletins that also carry other safety precautions that you should  enforce  in  your  ship’s  store  operations. During   your   regular   workday,   you   should always stress safety as a first item in all training programs. On board ship, there are usually safety classes  held  every  week  for  all  training  petty officers.   The   safety   information   you   acquire should always be passed along to crew members during  regular  division  training  or  during quarters. As  you  supervise  the  operation  of  a  ship’s store, try to keep in mind the primary reasons for which  your  ship’s  store  exists.  First  of  all,  you are  providing  a  convenient  location  where customers  can  purchase  health,  comfort,  or  con- venience  articles.  You  are  also  providing  your customers with certain services that will make a difference  in  their  daily  lives.  The  profits generated by your ship’s store will be turned into other   services   for   crew   members   in   terms   of recreation  and  welfare  opportunities.  However, you are providing much more to the personnel of your ship than just goods and services. The most important benefit your ship’s store can offer will be  the  most  difficult  to  measure  and  the  most complicated   to   supply.   This   benefit   is   called morale  and  it  evolves  as  a  result  of  good  customer service.  Providing  good  customer  service  is  the goal to which all the information in this chapter has  been  directed. 6-28

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