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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.
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