There are challenges on the high seas for on-board food service. Many are different than those we experience on land, however, there are many special at sea challenges. I just got off a four day consulting trip on-board a tanker from Ft. Lauderdale to Tampa. Meeting the food safety and sanitation challenges on-board are similar as those on land based operations when dealing with limited storage, aging equipment, and staffing with little formal training. The differences are those challenges created by a moving kitchen. Limited vendor selections, and limited delivery days and times for products add additional on-board challenges.
Friday, January 14, 2011
Challenges on the High Seas
There are challenges on the high seas for on-board food service. Many are different than those we experience on land, however, there are many special at sea challenges. I just got off a four day consulting trip on-board a tanker from Ft. Lauderdale to Tampa. Meeting the food safety and sanitation challenges on-board are similar as those on land based operations when dealing with limited storage, aging equipment, and staffing with little formal training. The differences are those challenges created by a moving kitchen. Limited vendor selections, and limited delivery days and times for products add additional on-board challenges.
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