A first mate friend of mine had a wonderful idea for the galley. Partially cook a bird or roast ahead of time at home, then finish it when you get to the boat. Look at the time it saves! The only problem is that everyone on board came down with food poisoning soon after they finished eating.

Internal temperatures in the roast 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.

Yet the galley is not a kitchen. You may have limited water, limited time and limited space in a refrigerator running on limited power generator time. And, if that refrigerator is anything other than a compressor–driven, household–type unit, it can't catch up as fast.

The first lines of defense are the age–old rules Mother taught you. Wash your hands. Keep hot foods hot and cold foods cold. Quarantine raw meat, keeping it–and the juices–from touching anything in the refrigerator or on the counter or cutting board. These days, raw eggs should also be treated like meat. Even unbroken, they could contain salmonella.

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

• If your galley refrigerator(s) don't have a built–in low–temperature alarm, buy a thermometer with a remote probe. You can then monitor the interior temperature without opening the 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 be kept at zero.
• Ice, whether homemade or purchased, should be kept scrupulously clean. For example, ice used to chill bottles, cans or food should not 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.
• When you must conserve water, use small ploys to keep food preparation surfaces and containers 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.
• Experts say soap and water still trump any other hand–washing methods including waterless cleaners. Wet hands, soap up, turn off water. Wash for at least 20 seconds, then rinse well.
• If you have a cold, be doubly careful about washing your hands, especially after blowing your nose. Try not to 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 items such as melons that have rinds you won't be eating. Fruits and vegetables are porous, so don't use chemical washes.
• Buy an instant–read thermometer and use it faithfully, especially on meats, poultry and dishes containing eggs.
• Use a clean spoon or knife each time you dip into creamy substances such as mayonnaise so you don't introduce germs. Squirt–on mayo, ketchup and mustard save cross–contamination and dishwashing. Use a tasting spoon only once, then get a clean one.
• Dish cloths and sponges are among the germiest items in the galley. If you wash dishes by hand, inexpensive nylon net is good for soaping and scrubbing. They shake dry and are ready to put away. They do 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 you're finished, use the wet paper towel to wipe the area.
• Every crevice in cookware, serving dishes and silverware gives bacteria a place to hide. When you're buying galleyware look for clean lines and one–piece construction.
• If you have a lot of hot leftovers, divide them into smaller containers and let them cool before overwhelming your refrigerator with more than it can handle. Stuffing should be removed from a bird and stored separately.
• It takes hours for a refrigerator to come up to temperature on startup, so don't overwhelm it. Start it the night before if possible. Then stock it with frozen and pre–chilled foods.
• Rusty or corroded cans are suspect, but contents are probably okay 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. If you travel in ocean water, know that even a small amount of salt water can eat through cans in a short period of time.
• Don't taste uncooked recipes that contain raw eggs. If you like to sample things like cookie dough or pumpkin pie filling, use egg substitutes.
• Keep a separate ice chest filled with ice, sodas and cold snacks. 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 (and keep bait in yet another ice chest).
• When you hear of a food recall at home, note the brand name and codes so you can check the boat freezer and pantry next time you're on board.
• If you have a small refrigerator or ice maker on deck, don't assume it can handle delicate foods in hot weather. It may take direct sun at some times of the day, and these small units are not meant to do industrial work. On a 90–degree day you may be looking at 50–degree egg salad.
• If power fails or your refrigerator/freezer unit breaks down, keep doors closed or add block ice. If thawing hasn't been complete (meaning that 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 countertop.
• If your boat takes on water, 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, drawers and bottles. When adding new provisions, give bottles and cartons a quick disinfectant wipe before putting them in the fridge.
• And, of course, there's the one piece of advice that remains supreme: When in doubt, throw it out.