Sally had a wonderful galley tip. Partially cook a big bird or roast at home, then finish it when you get to the houseboat. Look at the time it saves!

The only problem is that everyone on board her boat came down with food poisoning soon after supper. Internal temperatures in the meat had climbed only high enough to incubate pathogens, which kept multiplying until the meat went back in the oven hours later. By then dinner was a time bomb, loaded with harmful organisms. 

In these days of more and stronger microbes, food safety in the galley is more important than ever before. Galleys aren’t kitchens. You have limited water, limited time and limited space in a refrigerator running on limited generator time. And, if that refrigerator is the absorption type or a holding plate rather than a compressor-driven, household-type unit, it can’t catch up as fast.

First, remember what Mother taught you. Wash your hands. Keep hot foods hot and cold foods cold. Keep raw meat and its juices from touching anything else in the refrigerator, counter or cutting board. Treat raw eggs like meat too. Even unbroken, they could contain salmonella.

What other food safety rules apply to today’s menus?

• Buy a thermometer with a remote probe so you can monitor temperatures without opening the fridge door. An audible high-temperature alarm is a plus.
• The old adage “ Life Begins at 40" also applies to Fahrenheit. The refrigerator should be no warmer than 40 degrees (some experts are now saying 37 or 38) and the freezer should stay at zero.
• Ice should be kept scrupulously clean. If it’s used to chill bottles, cans or food it shouldn’t be put into drinks. Provide a scoop in the ice bucket so people don’t use bare hands. Periodically empty, wash and dry the bin in the icemaker. 
• Keep food preparation surfaces clean. Wear disposable rubber gloves when handling food. Use disposable cutting “boards”. Use paper plates or cups for small mixing or breading jobs. Clean up spills often, using disposable wipes.
• When you have a cold, be doubly careful about washing hands, especially after blowing your nose. Don’t sneeze or cough around food. If you have an open sore on a hand, wear rubber gloves when handling food. Wash hands after changing diapers.
• Buy organic produce where possible. Wash all fresh produce, even when you won’t be eating rinds or skins. Fruits and vegetables are porous, so don’t use chemical washes. Spray with diluted white vinegar then rinse and dry before storing.
• Use an instant-read thermometer faithfully, especially on meats, poultry and dishes containing eggs.
• Squirt-on mayo, ketchup and mustard save cross-contamination and dishwashing. Use a tasting spoon only once, then get a clean one.
• A navy shower for your hands? Soap and water still trump any other hand-washing methods. Wet hands, soap up, turn off water. Wash for at least 20 seconds, then rinse.
• Dish cloths and sponges are among the germiest items in the galley. Inexpensive nylon net sudses and scrubs, then shakes dry to put away. It does not sour as cloths do. Disinfect sponges regularly or use disposables for clean-ups. A folded paper towel, dampened with a little water, is the ideal spoon rest. When finished, use the wet paper towel to wipe the area.
• Crevices give bacteria a place to hide. When you’re buying galley ware look for clean lines and one-piece construction.
• Divide hot leftovers into smaller containers and let cool before overwhelming your refrigerator. Stuffing should be removed from a bird and stored separately.
• It takes hours for a refrigerator to cool on startup. Start it the night before if possible, then stock it with frozen and pre-chilled foods.
• Canned foods are probably OK if they look and smell normal and there’s no corrosion inside the can. Be especially wary of flip-top cans because tiny breaks can go unnoticed. One drop of salt water can eat through an aluminum can within hours.
• Don’t taste uncooked recipes that contain raw eggs. Use egg substitutes in foods you sample raw such as cookie dough or pumpkin pie filling,
• Chill drinks in a separate ice chest and make the refrigerator off limits to the family. If the door is opened too often, it may not be able to maintain safe temperatures.  Use another clean ice chest just for ice. Keep bait in its own ice chest.
• When you hear of a food recall, note the brand name and codes so you can check the boat freezer and pantry next time you’re on board.
• The small refrigerator in the wet bar on the aft deck probably can’t handle delicate foods in hot weather. It may take direct sun at some times of the day. If it’s an absorption unit it can’t achieve more than a 40-degree spread with ambient temperatures. On a 90-degree day you’re looking at 50-degree egg salad.
• If refrigeration fails, keep doors closed or add dry ice. If thawing hasn’t been complete (i.e. ice crystals remain) it’s usually safe to re-freeze foods after power is restored.
• Thaw foods in the refrigerator or microwave, never on the counter top.
• If family members love raw bar be aware it presents unique dangers to people who have an autoimmune disease, liver problems and other ills.
• If your boat floods, throw out all foods that could have been contaminated. Unopened canned goods can be saved but cans should be thoroughly disinfected before opening.
• When you clean out the refrigerator, wash everything including jars, shelves, drawer and bottles. When adding new provisions, give bottles and cartons a quick disinfectant wipe before putting them in the fridge.
• When in doubt, throw it out.

About the Author:

Janet Groene’s books include Cooking on the Go, The Galley Book and Creating Comfort Afloat.

Recommended Safe Cooking Temperatures

These figures from the Illinois Department of Public Health are minimums. The department recommends going a few degrees higher to allow for differences in home thermometers.

Fresh Beef

Medium Rare 145 degrees Fahrenheit

Medium           160 

Well Done       170                  

Ground Beef   160                  

Fresh Veal

Medium Rare 145                 

Medium           160                  

Well Done       170                  

Fresh Lamb

Medium Rare 145                  

Medium           160                   

Well Done       170                  

Game

Deer                165                  

Rabbit             180                  

Duck               180                  

Goose             180                  

Ratites

Ostrich            160                  

Rhea                160                  

Emu                 160                  

Eggs

Fried, poached            (cook until yolk and white are firm)

Casseroles       160                  

Sauces, custards 160      

Poultry

Chicken           180                  

Turkey             180      

Turkey Roast (boneless) 170      

Stuffing (inside or outside bird) 165      

Fresh Pork

Chops, Roast, Ribs

Medium           160      

Well Done       170      

Cured Pork

Ham, Fresh      160      

Sausage, Fresh 160