BALANCED
DIET
The aim of the stores programme is to ensure that all Crew members enjoy a diet that sustains and satisfies The stores programme ensures that the necessary components of a balanced diet are supplied to the tugboat for preparation and consumption A good mix of meats, vegetables and carbohydrates along with a small amount of comfort items are procured It is critical to ensure that Crew members are able to enjoy this balanced diet This means that a meal plan for the week must be created which will include all the food groups in their proper proportion.
We have discovered that Pricesmart is an excellent shopping solution for the good care of our crew members There is excellent savings for bulk quantities The system has also allowed for the Crew to make personal choices for meals items that are important to them Just like in family shopping, It is critical to stick to the budget For Captains who have difficulty achieving this, a generic shopping list which is within the designated budget, will be submitted on their behalf.
TUGBOAT
AJAX
HERMON KING
BENTLEY KING
MALCOLM JONES
GEORGE MUNRO
ALFRED LINTON
COSMO BOWEN
DUKE FULLER
HARVEY LONG
BUDGET
130,000 00 +gct = 150k
130,000 00 +gct = 150k
130,000 00 +gct = 150k
130,000 00 +gct = 150k
130,000 00 +gct = 150k
130,000 00 +gct = 150k
130,000 00 +gct = 150k
130,000 00 +gct = 150k
130,000 00 +gct = 150k
NOTE: Budget extensions/ mid month top ups are done for tugboat with additional crew members.
Start populating the list by mid-month
Complete the list with item codes, item costs and totals
Review list close to deadline
Add ‘luxury’ items last.
SUBMIT SHOPPING LIST BY THE 20TH OF THE MONTH
FRIDAY
TUESDAY
WEDNESDAY MONDAY
general stores budget
PER TUGBOAT
ITEMS
Pricesmart
Market Supplies, fruit, veg & ground
Fish (approx.)
Chicken, Pork & Beef
Additional costs for eggs and water BUDGET
130,000.00 +gct = 150k
40,000.00
Market Prices
Market Prices
lbs Pork
25x3= 75 pork meals
25 x 3= 75 beef meals
each chicken serves four persons therefore 23 (average) serves 92 meals
A 3/4 lb fish is an average serving. Therefore 20lbs can make 26 meals This would be 8 dinners per day for a month Note:
POINTERS
1lb of meat serves
how many persons can 1lb of meat serve? meals
3 person. This means that 25lbs of meat will give stews are a healthy economical option. Add beans and vegetables to the protien to create a hearty pot.
The Galley Chef
2 pounds pork stew, cut into 1-inch cubes
1 medium brown onion, chopped
2 stalks scallion, chopped
2 tablespoons dark soy sauce
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/2 heaping tablespoon paprika
1/2 teaspoon black pepper
salt (optional)
1/ 1 1 s 6 1/ c
WASTING FOOD
A big part of the management of stores involves the preparing the right amount of food.
FOOD h y g e n e
Washhands:Washyourhandsthoroughlywithwarm,soapywaterforat least20secondsbeforeandaftertouchingfood.Youshouldalsowashyour handsafterusingthetoilet,changingdiapers,smoking,blowingyournose, coughing,orsneezingintoyourhands.
Ensurethatclothingareclean.
Hairshouldbecoveredwhenpreparingfood.
Cleansurfaces:Keepallsurfaces,choppingboards,utensils,anddishes cleanbeforepreparingfood.Youcancleanwithwarm,soapywateror disinfectantcleaningproducts.
Separaterawandcooked:Keeprawandcookedfoodsseparate. Cookthoroughly:Cookfoodtothecorrecttemperaturetokillbacteria.
Keepfoodatsafetemperatures:Chillfoodsquicklyandproperly. Usesafewaterandrawmaterials:Usesafewaterandrawmaterials.
Donottastefoodfromcookingutensils.
Washstoredpots,pansandutensilspriortouse.
Keepkitchencleanbefore,duringandaftercooking.
Despite some unfortunate incidences of pantry pilferage previously, some of which resulted in the dismissal of the involved team member/s, we now believe that we have a team of honest, trustworthy crew members. team members who understand the importance of the responsible use of the supplies while onboard the vessel.
Bulk Stores must be kept under lock and key. The Captain will place one week’s supply in the galley. This includes a supply of snacks. The stores is for use while on the tugboat QNLY.
Removing stores from the tugboat constitutes stealing. Crew is subjected to PORT SEARCH procedures when entering and leaving the Port. Anyone found removing stores from tugboat will be subject to the disciplinary schedule.