Vessel sanitation program

F&B sanitation training

1. Miguel Diaz Medina Page 1 of 26 June 2000
F & B sanitation training Last updated January, 2013
CDC
CENTERS FOR DISEASE CONTROL

VESSEL SANITATION
PROGRAM
Operations Manual








U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES
PUBLIC HEALTH SERVICE CENTERS
FOR DISEASE CONTROL

2. Miguel Diaz Medina Page 2 of 26 June 2000
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Table of Contents
INTRODUCTION ………………………………………………………………………………………....... 3
I. SAFE FOOD HANDLING …………………………………………………………….. 4
1. Personal Hygiene ………………………………………………………………………………………….. 4
2. Cleaning and Sanitizing ……………………………………………………………………………… 6
a) Three-bucket System ……………………………………………………………………… ….. 6
b) Three-compartment Sink ………………………………………………………………… .. 7
c) Automatic Dishwasher .……….………………………………………………………………. 8
3. Receiving, Storing, Preparing, Thawing, and
Serving Safe Food ……………………………………………………………………………………….. 10
a) Receiving …………………………………………………………………………………………………. 10
b) Storing ………………………… ………………………………………………………………………… 11
c) Preparing ………………………………………………………………………………………………… . 11
d) Thawing ………………………………………………………………………………………………. 12
e) Serving ………………………………………………………………………………………………….. 13
4. Food-borne Illness and Contamination . . . . . . . . . ... . . . . . . . . . . . . . . . . .... 15
5. Hazards to Safe Food ................................................. 15
6. Pest Control ................. . . . . . . . . . . . . . . . .. . .. . . . . . . . . . . . . . . . . . . . 16
II. GARBAGE HANDLING . . . . . . . . . . . . . . . . . . . . . . . ..................... 16
1. Garbage Separation ......................... . . . .. . . . . . . . . . . . . . . . . . 16
2. Garbage Containers .. . . . . . . . . . . . . . . . . . . . . . . . ........................ 16
3. Garbage Disposal ........................... ..... . . . . . . . . . . . . . . . . . . 16
III. HELPFUL DEPARTMENTAL "HINTS" . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
1. Restaurants ................................ ........................ 17
2. Lounges .................................. . . ... . . . . . . . . . . . . . . . . . . 19
3. Galley .................................... . . . . ... . . . . . . . . . . . . . . . . . . 20
4. Housekeeping and Room Service ………………………………………………………….. 21
5. Staff areas ……………………………………………………………………… .................... 23
IV. SANITATION INSPECTIONS . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . 23
1. Types of Inspections . . . . . . . . . . . . . . . . . . . . . . . . ..... . . . . . . . . . . . . . . . . . . 23
2. Scoring System ….. . . . . . . . . . . . . . . . . . . . . . . . . . . .... . . . . . . . . . . . . . . . . . . 24
3. Inspection Routine . . . . . . . . . . . . . . . . . . . . . . . . . ........................ 24
4. Vessel Sanitation Inspection Report . . . . . . . . . . .... . . . . . . . . . . . . . . . . .. 24

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Introduction.

When cruising became popular in the early 1970's, reports of illnesses
caused by the food and water served onboard cruise ships began to
surface. Between 1970 and 1975, the United States Public Health Service
(USPH) conducted investigations of these reports, which, by 1975,
ultimately lead to regular inspection of all cruise ships entering U.S. ports.
The Vessel Sanitation Program (VSP) is a cooperative program between the
cruise ship industry and the Centers for Disease Control (CDC), the USPH
Service, and the U.S. Department of Health and Human Services. The goals
of the VSP are to maintain a level of sanitation that will lower the risk of
food-borne disease outbreaks, and to provide a healthy environment for
guests and staff on board all cruise ships. On board most ships, the VSP is
referred to as USPH.

Because we cherish our guests and staff, we intent on adhering to the
strictest standards set forth by USPH and the Centers for Disease Control.






Centers for disease control and prevention.







C.D.C.

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I. Safe Food Handling
There is no margin for error with food safety. It is our obligation, not our option,
to serve safe food!
Our guests will judge our ships and our service by observing the appearance and
behavior of the staff members serving them. The best protective measure against
food-borne illness is good personal hygiene.
People are both the cause and the victims in food-borne illness incidents. It is our
obligation to prevent food-borne illness by building a sanitary barrier between the
product and the people who prepare, serve and consume the product.
1. PERSONAL HYGIENE
Good personal hygiene is very important in the prevention of food-borne illness,
and it includes the following measures:
 Clean hands.
 Personal cleanliness/daily bathing or showering with soap.
 Wearing proper work attire, including a clean uniform.
 Avoiding unsanitary habits and actions, such as scratching, touching parts
of our body, etc.
 Good health.
 Reporting immediately to the doctor when feeling ill.
Human beings are carriers of bacterial germs. Bacteria are carried on a person's
hands, in his/her nose, mouth and intestinal tract, and especially in infected cuts
or sores. These can easily be transferred to food during food-handling activities.
To prevent this from happening, good habits of personal hygiene must be
practiced at all times:
ALWAYS WASH YOUR HANDS .
 After using the restroom, a handkerchief or a tissue.
 Before coming to work and after a break, especially after eating or drinking.
 After handling something dirty (pans, china, trays, equipment, towel, etc.).
 After smoking.
 After handling raw food, particularly meat, poultry or seafood.
 After touching your hair, nose or other parts of your body.

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 After using any cleaning materials, including chemicals.

Proper hand washing procedure.


1. Use water as hot as the hands
can comfortably stand.

2. Moisten hands, soap thoroughly,
and lather to elbow


3. Scrub thoroughly, using a clean
brush for nails.

4. Rub hands together, using
friction, for 20 seconds



5. Rinse thoroughly under running
water.


6. Dry hands, using single-service
towels or hot air dryer.
A hand washing sink must provide water at a temperature of at least 110°F

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(43°C). If the water does not appear to be hot, please advise your
supervisor.

2. CLEANING AND SANITIZING
Cleaning is the physical removal of soil and food matter from a surface.
Sanitizing is the reduction of the number of microorganisms (bacteria) to
safe levels on any food contact surface.
a. Three-bucket System
Food contact surfaces and large utensils/machines should be washed,
rinsed and sanitized by hand, using the three-bucket system.
 Wash (Red Bucket)
Use water that is as hot as you can tolerate to activate the detergent. Wash
the Item or surface of the item with a cloth, brush or approved scouring
pad.
 Rinse (Gray Bucket)
Rinse the Item or surface with hot clean water utilizing a clean cloth.
• Sanitize (White Bucket)
The sanitation solution should be mixed to contain 200 ppm of chlorine —
1/2 oz. of bleach (30 mi) to 2 gallons of water (8 liters). Use the chlorine
cap for measurement. The sanitizing solution must have a temperature of
at least 24°C (75°F). Sanitize the cleaned Item or surface by swabbing with
a clean cloth that has been immersed in this solution. Leave the surface
slightly damp to permit the chlorine to effectively sanitize and air dry. Only
food-contact surfaces must be sanitized.

Wash (red) 110F 43°C . Rinse (grey)

Sanitize (white)
75°F 24°C.

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ALWAYS
• Use chlorine test strips to accurately measure the concentration of the
sanitizing solution, in parts per million (ppm).
• Make sure that the sanitizing solution does not exceed 200 ppm of chlorine,
unless you are instructed by your supervisor to increase the amount of chlorine
in the sanitizing solution.
• Have test strips in place to frequently check the strength of the sanitizing
solution.
• Allow all sanitized equipment/food-contact surfaces to air-dry.
• Use spray bottles with chlorine solution for hard-to-reach areas.
• Dismantle and clean all machines (e.g. meat saw, hamburger machine, rondo
machine, iced tea machine, hot chocolate machine, etc.).
• Have the three-bucket system in place at each station where people work with
food. If no one works in the station, the buckets of the three-bucket system
should be stored inverted (upside down) and nested (stacked).
• Have instructions posted above the three-bucket system.

NEVER
• Use a water hose to clean equipment or table tops. This can not only damage
the equipment, but it can severely injure you because of an electrical shock.
• Pour buckets of water on equipment or table tops to clean them.
• Use buckets that are not labeled (Wash, Rinse, or Sanitize).
• Use a towel to dry any of the equipment or food contact surfaces. All food
service surfaces must air-dry after they have been wiped with sanitizing solution.

b. Washing in Three-compartment Sink
Utensils too large to fit inside the dishwasher should be washed, rinsed,
and sanitized in the three-compartment sink.
 Step 1: Scrape
Remove excess food that may deactivate the detergent.

 Step 2: Wash (Sink 1)
Thoroughly wash in a hot detergent solution, at about 120°F (49°C), in the

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first sink.
 Step 3: Rinse (Sink 2)
Rinse until Item is free of detergent in clean hot water, at about 120°F
(49°C) to HOT (60°C) in the second sink.

 Step 4: Sanitize (Temperature) (Sink 3)
Immerse in clean, hot water, with a temperature of 171°F or above, for a
minimum of 30 seconds.

 Step 5: Air-dry
Do not wipe any item with a cloth to dry it. Store inverted (upside down) in
area especially designed/used for cleaned & sanitized equipment/utensils.

ALWAYS
• Use chlorine test strips to accurately measure the concentration of the
sanitizing solution, in parts per million (ppm).
• Ensure that the detergent dispenser is full.
• Use a measurement cup for the chlorine or the "cap" of the bleach container.
• Have one person handle soiled equipment only and never touch clean
equipment.
• Have another person take items that have been cleaned and sanitized from the
air drying area directly to the shelving units for storage.
• Have the shelving units cleaned and sanitized daily.
NEVER
• Put or temporarily store pots and pans on the floor.
• Use a spraying hose for cleaning surfaces of walls.
• Use stainless steel scouring pads.
• Allow any rust or grease build-up to be visible on any equipment. items
with this build-up are to be cleaned with the appropriate detergents.
• Use any containers to throw water over equipment.
c. Automatic Dishwasher
Check the strainers, spray arms and rinse jets for blockage after each meal
service.

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* Step 1: Scrape
Remove excessive food soil that may deactivate the detergent.
* Step 2: Pre-Wash
Pre-wash all dishes and utensils before washing.

* Step 3: Racking
Properly rack all dishes. Leave enough space between plates so that they
are exposed to the unobstructed spray from spray arms and rinse jets.
Glasses, cups and bowls should be placed upside down so they will not fill
up with water.
* Step 4: Washing
120°F(49°C)or above.
 Step 5: Final Rinse
The temperature of the wash solution in spray-type ware washers that use
hot water to sanitize cannot be less than:
(1) For a stationary-rack, single-temperature machine, 165°F (74°C).
(2) For a stationary-rack, dual-temperature machine, 150°F (66°C).
(3) For a single-tank, conveyor, dual-temperature machine, 160°F (71 °C).
(4) For a multi-tank, conveyor, multi-temperature machine, 150°F (66°C).
 Step 6: Air Dry
Do not wipe dry. Store in areas specially designed/used for cleaned &
sanitized equipment/utensils.
As dishes pass through the machine, they are washed with detergent and
hot water. They are then rinsed with clean hot water, and sanitized with
hot water in the last section of the machine.
ALWAYS
• Ensure that the detergent and the rinsing agent dispensers are full.
• Ensure that the machine is properly cleaned after each meal service.
• Dispose of all chipped china or glassware right away, and advise your
supervisor.
• Soak the internal shields/curtains of dishwasher in a sanitizing solution at
the end of each day.
• Clean and check all storage shelving units and their contents.
• Clean the machine weekly with scale remover. Run it for 20 minutes with
the chemical, and then drain it. The machine must then be re-filled and
turned on to remove the chemical. Three cycles of filling, switching on and

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draining are necessary before the machine can be used to clean any
equipment.
• Assure the final rinse ¡s reaching the proper temperature. If the machine
does not reach the proper final rinse temperature, you must immediately
inform your supervisor.


3. RECEIVING, STORING, PREPARING, THAWING AND
SERVING SAFE FOOD
a. Receiving
The company purchases food only from reputable suppliers who nave an
HACCAP control system in place. However, to minimize the chance of
taking soiled or contaminated food on board, all food must be inspected
before it is loaded onto the ship. If any food is showing signs of spoilage, or
if it is of inferior quality, it must be rejected. The food and pallets must be
checked for pests like insects and cockroaches.

b. Storing
Proper storage is another line of defense against the growth of bacteria.
Potentially hazardous foods must be stored at certain temperatures, out of
the temperature danger zone (41-140°F = 5 - 60°C). All products must be
stored 6" above the deck.

STORAGE TEMPERATURES
 Refrigerated storage at or below 41°F (4°C).
 Internal temperature of refrigerated items at or below 41°F (4°C).
 Frost top tables at or below 41 °F (4°C).
 Frozen storage at or below 0°F (-18°C).
In order to avoid cross-contamination, cooked or ready-to-eat foods and
raw poultry, meat or seafood must be stored either:
 In separate refrigerators or freezers.
 In separate sections of the same refrigerator or freezer, minimum 6"
apart.
ALWAYS
• Use thermometers in all refrigerators and freezers. Ensure that all refrigerators
have internal thermometers, and that they are in proper working order.
• Keep temperature logs for at least six months of history.
• Rotate inventories FIRST IN-FIRST OUT (FIFO).
• Cooked, potentially hazardous food must be cooled within the following time
parameters: (1) In the blast chiller within 2 hours, from 60°C (140°F) to 21 °C
(70°F); and (2) within 4 hours, from 21 °C (70°F) to 5°C (41 °F) or less.

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• Potentially hazardous food must be cooled within 4 hours lo 5°C (41 °F) or less,
if prepared from ingredients at ambient temperature.
• Check for expiration dates, especially on dairy products.
• Cover all food mise-en-place (e.g. vegetables, fruits, cold cuts).
• Check and clean the rubber gaskets on all refrigerator doors. Report damaged
refrigerator gaskets to your supervisor.
• Check for ice and condensed wafer on the cooling element.
• Use and label plastic food storage containers (e.g. flour, sugar, salt).
• Sanitize all ready-to-eat raw fruits with a 25 ppm solution, solution of
Micro Chlor before preparation and consumption.
NEVER
• Allow other Items to be stored inside milk dispenser cooling units.
• Allow any paper, carton or wooden boxes in food preparation areas.
• Stack food containers on top of each other.
• Store food under overflow trays of cooling systems or air conditioning
systems.
• Keep personal Items in food storage areas and preparation areas.
• Return raw or prepared foods back to their original containers once they
have been removed, items have to be stored in a clean, covered container,
except during preparation or service, and must also be dated and labeled
as to the contain.
• Fill a storage container to the top of the container. The cover must fit
tightly.
• Store eggs and frozen egg products on top of any other food Items. If the
container breaks, it can contaminate other foods.
c. Preparing
Once food has been purchased and stored, it is essential that it be prepared
and served safely. This is the stage at which the greatest risk of
contamination and temperature abuse can occur.
The most common factor found ¡n outbreaks of food-borne illness ¡s the
failure to adequately control food temperature. Since disease-causing
bacteria are capable of rapidly multiplying at temperatures from 41 °F to
140°F (5 to 60°C), this is known as the Temperature Danger Zone.
The total accumulated time potentially hazardous foods are exposed to the
temperature danger zone must not exceed four hours. The food should
pass through the danger zone as few times as possible.
SOME IMPORTAN T POINTS TO REMEMBER:
• Dirty and improperly cleaned utensils and equipment may contaminate
the food.
• Cross-contamination is the transfer of bacteria from something dirty to
something clean or from food with many bacteria to food with fewer
bacteria.

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• Cooked and ready-to-eat foods such as cold cuts, salads, ready-to-eat
fruits, etc., must not be handled with bare hands. Since no cooking process
that would kill the bacteria follows, plastic gloves must be worn whenever
these foods are touched.
• Food that has not been prepared, or is not going to be served
immediately must be kept refrigerated.
• Food must be cooked to proper temperatures to kill any bacteria that
might be present.

ALWAYS
• Keep food off of the floor.
• Keep food covered.
• Keep food covered in storage or during transportation.
• Use sanitized utensils.
• Avoid cross-contamination.
• Avoid handling foods with your bare hands.
• Keep food refrigerated.
• Cook food to proper temperatures

NEVER
• Place or store food on the floor, even if it is for a short period of time.

250canning temperatures for low-acid vegetables,meat and poultry in preassure canner. 250/240°F121.1C
240canning temperatures for fruits,tomatoes,pickles in water-bath canner. 240/212F115/100C
230
220
210Cooking temperatures destroy vegetative forms of most bacteria. Time 212F 100C
200required to kill bacteria diseases as temperature is increased.
190
180
170 165F 73C
160Hot holding temperatures prevent growth of bacteria.
150
140 140F 60C
130Some bacteria growth may occur. 130F 54.4C
120 120F 48.9C
100
90
80Temperatures in this zone allow rapid growth of
70bacteria and production of toxinsby some bacteria.
60 60F 15.6C
50Some growth of food-poisoning bacteria may occur.
40 40F 4C
30Cold temperatures permit slow growth of some bacteria that cause spoilage 32F 0C
20and illness.
10freezing temperatures stop growth of some bacterias, but allow others 14F ¬10C
0to survive. 0F ¬17.8C

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d. Thawing
Thawing foods at room temperature ¡s not allowed. Below are the only four
ways to thaw potentially hazardous frozen foods correctly:
 In refrigerated units at or below 41 °F (5°C).
 Under potable (drinking) running water at or below 70°F (21 °C).
 In a microwave oven. Food must be transferred immediately to
conventional cooking facilities as a part of the continued cooking
process. The entire cooking process can take place ¡n the microwave
oven, but must be uninterrupted.
 As part of the conventional cooking process:
 Cool leftovers and prepared foods rapidly.
 Reduce the length of time that leftover and prepared foods remain at
temperatures in the danger zone. They must be cooled to below 41 °F
(5°C) as fast as possible.
 The best way to cool large quantities of gravy, soup or stew ¡s to use
the blast chiller or to divide them into small portions in shallow stainless
steel containers and place them into a bath of ice. By stirring the food
often, the temperature will drop to less than 41 °1 (5°C) within a short
time. The food should then be transferred to a refrigerator.

e. Serving
Food must be served in a sanitary manner. Service is another area where
food can be contaminated by staff members or equipment, even though it
was handed properly all the way from purchasing through the preparation
and holding process. Food-borne illness outbreaks can be attributed to one
or more of the following:
 Failure to properly cool, re-heat, or cook food.
 Poor personal hygiene of employees.
 Infected employees.
 Improperly cleaned equipment.
 Foods prepared too early before service or consumption.
 Raw ingredients used in foods that receive no further cooking.
 Food allowed to remain at temperatures where bacteria can grow.
 Cross-contamination.

CARRYING UTENSILS AND SERVING FOOD

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ALWAYS
• Make sure that all food handlers are free of any infections, cuts or sores
on hands. Even if a Band-Aid is used, gloves are required. Cuts on forearms
also have to be protected with a small dressing that completely covers the
cut or abrasion.
• Cuts and infections must be presented to the doctor.
• Have the lids of garbage containers off the bins during food operation hours
only.
• Carry glasses, china or silverware on a tray, not with your bare hands.
• Discard open butter and cream leftovers after service. NEVER
• Keep personal items on the waiter station, inside pantries or in any food
operation area.
• Place boxes or containers directly from the floor onto a food preparation
surface.
• Use the same cutting board for raw and cooked meats, without cleaning
and sanitizing it in between uses.
• Use the same knife for raw and cooked meats, without cleaning and
sanitizing it in between uses. This prevents cross-contamination.
• Hide food preparation utensils.
• Use cleaning rags as a sweatband.
• Allow any staff member suffering from diarrhea to work. This could lead
to a potential dysentery viral outbreak.
• Allow any food handlers to eat or smoke in food preparation areas. Hand-
to-mouth contact may result in contamination of food and equipment.

TRANSPORTATION OF FOOD

ALWAYS
• Cover all food items during transport.
• Sanitize all ready-to-eat raw fruits with 25 ppm of Micro Chlor solution
before preparation and consumption.
• Transfer food from one refrigerator to another as quickly as possible.
• Assure all equipment used to transport food is clean and sanitized.

NEVER

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• Place food on the floor.
• Allow food to sit at room temperature for long periods of time.
• Use cracked or chipped containers.
• Transfer hot, ready-to-eat Items, without a heated transportation trolley
(with a thermometer).

FOOD ON BUFFETS

ALWAYS
• Keep temperature of cold foods at or below 41 °F(5°C) at the setup of the line.
• Keep temperature of hot foods at or above 140°F (60°C) at the set-up of the
line.
• Use a sneeze guard or cover to protect all foods on buffet lines.
• Keep all fruits, milk products and canned juices on ice at all times.
• Maintain Bain-maries temperatures at 180°F (82°C) or above.
• Have water level ¡n bain-marie cover the inserts by 1" so that the temperature
will remain at the required level.
• Have additional serving spoons or tongs to use as replacements when food
starts to build up.
• Store salads, condiments, etc., in containers surrounded with chopped ice that
is 1" below the top of each container. Keep the temperature at 41 °F (5°) or
below.
• Supply all cold buffet tables with enough ice to ensure all cold buffet Items are
in the required temperature zone. Drains must be in good repair and working
condition so that no water accumulation is noticed.

4. FOOD-BORNE ILLNESS AND CONTAMINATION

a. Food-borne illness poses a serious threat to public health. Bacteria,
viruses and parasites are responsible for the major food-borne illnesses.
The basic control measures against illness include food from approved
sources, proper storing, cooking and cooling of all foods, prevention of
cross-contamination and good personal hygiene of food handlers.
b. Contamination is the unintended presence of harmful substances or
organisms in food. It is necessary to guard against all practices that can
increase the likelihood of contaminating any food Items.


5. HAZARDS TO SAFE FOOD

There are three main hazards to safe food: biological, chemical and
physical.

 The biological hazard causes the greatest percentage of food-borne
illness outbreaks. It is very challenging to control, because it consists of
tiny living creatures called micro-organisms. Bacteria, viruses, parasites,
fungi, yeasts, and molds are all microorganisms.
• Bacteria are infectious disease-causing agents called pathogens. They
feed on nutrients of potentially hazardous foods, and multiply very rapidly

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at favorable temperatures. Pathogens use the food as a medium for growth
and also as transportation to the human body. Bacteria reproduce by
dividing. Under ideal conditions, bacteria multiply at an explosive rate — a
single cell becomes billions in 10 to 12 hours. Bacteria thrive in a warm,
moist, protein-rich environment that is neutral or low in acid. When
bacteria die, they discharge toxins. These toxins can make people sick.
• Viruses cannot reproduce outside of a living cell. Once they gain entrance
to a cell, they stop its life processes and force the cell to assist in producing
more viruses. Viruses can cause disease so they must not be allowed to
contaminate food or water.
• Parasites are microscopic creatures that need to live on or inside a host to
survive. Trichinella spiralis (round worm) is the best known of the parasites
that contaminate food, causing trichínosis. These parasites are usually
transported to humans in pork.
• Mold and yeast growth occurs on certain foods. Some varieties contribute
to disease and detract from the flavor of some foods.

 Chemical Hazards are the dangers posed by chemical substances
contaminating food all along the food supply chain, from the buying of a
product to service to our guests (i.e. cleaning solutions, detergents,
sanitizers, toxic metals, pesticides, additives and preservatives).

 Physical hazards are foreign particles or Items that are not supposed
to be a part of a food product, such as glass or metal particles, packing
staples, toothpicks, nails or plasters.



6. PEST CONTROL

Insects and rodents could pose serious problems for our ships. Pests can
spread diseases, especially food-borne illnesses. The pest control program
on board our vessels is there to make sure no pests can live there. It is
your responsibility to follow all instructions given to you by on-board
management, to report any sightings, and to not remove any of the traps
or monitoring equipment.

II. Garbage Handling

1. GARBAGE SEPARATION

All garbage must be separated as follows:
 Tins and glasses: dispose into specially marked BLUE garbage
containers.
 Paper and Plastic: dispose into specially marked BLACK garbage
containers.
 Wet garbage: dispose into specially marked YELLOW garbage

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containers.

2. GARBAGE CONTAINERS

The guidelines listed below regarding garbage containers must be followed:
 Garbage containers must be clearly marked: tins and glass, paper
and plastic, and wet garbage.

 Lids of garbage cans should be off during service. Whenever
touching a garbage container lid, you must wash your hands
immediately. The lids must be put back on the containers
immediately after service is finished.

 Garbage containers in designated areas must be cleaned regularly,
inside and outside.
 Garbage container transporters with wheels must be given
special attention. To prevent the wheels from accumulating soil
build-up during transportation, the wheels and the container must be
cleaned in a designated area.

3. GARBAGE DISPOSAL

The following conditions must be present in the garbage disposal room:
 A hand wash sink must be available to wash hands after delivery
of garbage.
 The three-bucket system is to be used to clean the bin you used.
 No water is to be on the deck. The deck should always be dry.
 Don't leave broken/leaking bags.
 No equipment is to be stored in this room. Equipment is used for
transportation purposes only.
 The room must be k ept clean. Do not leave a mess behind for
your co-workers to clean.
 The pulpers should be used as much as possible for the disposal of
food Items.



Wash (red) Rinse (grey)
Sanitize
(white)

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III. Helpful Departmental "Hints"

1. RESTAURANTS

GENERAL
• Fruits are to be sliced by the cooks in the cold pantry inside the galley and
never on the waiter station in the dining room.

• Open coffee cream in small jugs is allowed on the tables. Containers are not to
be refilled, and the cream is to be disposed of after service.

• All glasses, china and hollowware must go through the dish wash.

• Tape or plastic wrap is never to be used for temporary repair of preparation or
storage equipment.

• All dining room storage lockers are to be kept clean and organized, as are
decks and bulkheads.

• All cleaning supplies and the three-bucket system are to be kept in the
designated cleaning locker.

• Do not store vacuum cleaners in the dining room. They are to be kept in the
locker provided for service equipment.

• All service Items such as ketchup, mustard, Tabasco, etc. must be cleaned on
the outside of the bottle and inside the cap to prevent any residue build-up.

• All single service Items such as yogurt, creamers, butters, etc. must be
properly stored and never served a second time.

• Table linen must not be stained, torn or have any noticeable rips or signs of
wear.

• Service containers that are being stored in a refrigeration unit must have tight-
fitting lids. Juice containers must be covered and labeled.

• During set up of the dining room, plastic gloves should be used for the handling
of silver, glasses and napkins.
• linen carts must be clearly labeled with "Soiled linen" and "Clean linen" signs.
• Cloth napkins can be used in bread baskets; however, after each use, they
must be deposited in the dirty linen container, which is to be taken to the laundry
after each meal service.
• Flambé and cheese trolleys are to be cleaned, sanitized and covered after each
use. Nothing ¡s to be stored on these trolleys.

IN THE GALLEY

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• When taking a tray with dirty dishes to the dish wash, always make sure
you drop it off on the dirty landing of the dish wash. Leave the "dirty" tray,
and wash your hands immediately. Then take a clean tray.
• Always wash your hands after having touched dirty dishes and before
touching clean dishes.

WAITER STATION

• You MUST physically keep dirty and clean dishes separate on the waiter station.
• Personal Items, including cigarettes, are not allowed on the waiter station.
• Menus, order slips, pens, etc., must be kept on a separate shelf or drawer.
• Ashtrays must be stored on a separate shelf.
• Condiments such as ketchup, salt & pepper shakers, etc., must be stored on a
separate shelf, and the bottle and inside the cap must be clean. All condiments
must be in their original labeled bottle or container.
• No food Items such as sugar and tea bags are to be kept in the waiter station.
• Waiter stations are to be spotless at all times.
• Never keep or store cleaning or waiter towels in your station.

DURING SERVICE

• Always carry glasses, china, or silver on a tray. Never use your bare
hands.
• When handling cutlery, glasses, or cups, never touch the food contact
surfaces. Handle glasses by the stem, and cups and cutlery by the handle.
• Make sure glasses and china are not chipped or cracked. If you find any,
dispose of them immediately.


AFTER SERVICE
• All glasses, china and silver are to be taken to the dish wash for washing and
sanitizing. This includes clean ones removed from the table, dirty ones, and show
plates. Cutlery is to be placed in racks, with the handles up for pre-soaking.
• Do not use a towel to dry or polish any silver, glass or china after it has been
washed and sanitized in the dish wash. Let it AIR-DRY.
• All leftover butter, cream, milk, etc., must be discarded after service.
• During lunch and dinner, coffee cups are to be stored on top of the waiter
station. They are to be side by side, not stacked on top of each other.
• Waiter stations must be cleaned and sanitized using the three-bucket system.

2. LOUNGES
• Open coffee cream in small jugs is allowed on the tables. Containers are
not to be refilled, and the cream is to be disposed of after service.
• When taking a tray with dirty dishes to the dish wash, always make sure
you drop it off on the dirty landing of the dish wash. Leave the "dirty" tray,
and wash your hands immediately. Then take a clean tray.
• Always wash your hands after having touched dirty dishes and before
touching clean dishes.

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• Ashtrays must be stored on a separate shelf.
• Menus, order slips, pens, etc., must be kept on a separate shelf or
drawer.
• Always carry glasses, china, or silver on a tray. Never use your bare
hands.
• When handling cutlery, glasses, or cups, never touch the food contact
surfaces.
Handle glasses by the stem, and cups and cutlery by the handle.
• Be sure glasses and china are not chipped or cracked. If you find any,
dispose of them immediately.
• All glasses, china and silver are to be taken to the dish wash for washing
and sanitizing. This includes clean ones removed from the table, dirty ones,
and show plates. Cutlery is to be placed in racks, with the handles up for
pre-soaking.
• Do not use a towel to dry or polish any silver, glass or china after it has
been washed and sanitized in the dish wash. Let it AIR-DRY.
• Ice machines must be emptied, cleaned and sanitized frequently.
• Never keep pens or money in a glass. Only stir sticks and paper napkins
are allowed.
• Never store glasses on top of napkins or cloth.
• Ashtrays are not to be on the serving tray at the same time as drinks.

CUTTING BOARDS

• Cutting boards are not to be sitting on a rag or cloth.
• Cutting boards are to sit on a smooth surface during use.
• To avoid cross-contamination, they are to be washed and sanitized after every
use.
• Tape or plastic wrap is never to be used for temporary repair of preparation or
storage equipment.

MISCELLANEOUS
• Ice buckets used to transfer ice cubes from the ice machine to the bar
sink:
• Must be marked "FOR ICE ONLY".
• Must be washed and sanitized after use and must be properly stored.
• Coffee coasters are allowed.
• Bar service trays are not to have cracks or any type of writing on them.
• All glass washers are to be cleaned after service for weekly lime removal.
Temperature logs are to be updated daily.
• All containers must be labeled.
• All spirit bottles are to be sanitized nightly, with an approved cleaning
cloth. Pouring tops must be soaked in a warm-water solution (three-bucket
system) and then cleaned in the glass washer. Keep the original caps so
this procedure can be followed.
• Drink condiment racks should be empty. All sliced fruits from the previous
night should be discarded, and the condiment racks cleaned ¡n the glass
washer.
• All coffee-type machines are to be dismantled and cleaned as per the

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manufacturer's instructions.
• Holding stations for ice are to be cleaned using the three-bucket system.
Ice should only be transported in a stainless steel ice pail, specially
designed for this purpose.
• Glass racks are never to be stored on the deck. They should always be
stored on a trolley or on designated shelves.


3. GALLEY

• All glasses, china and hollowware must go through the dish wash after each
and every use.
• Trolleys, including the wheels, are to be washed.
• No closed trolleys or butcher trolleys are to be inside refrigerators.
• Check exhaust and grease filters on ovens for cleanliness.
• Check all drains. They should be clean and clear at all times.
• Tape or plastic wrap is never to be used for temporary repair of preparation or
storage equipment.
• Pancake dispensers must be completely dismantled, washed and sanitized after
use.
• Sherbet leftovers are to be disposed of immediately.
• Only non-mechanical ice cream scoops are to be used.
• Ensure that the removable parts from the slicer have been through the
dishwasher. The main body of the slicer is to be cleaned with the three-bucket
system. The slicer has to be raised and the counter top cleaned.
• Light shields are to be free from any types of food splashes and cracks.
• All ovens, fat fryers and salamanders are to be free of all grease build-up.
• Knife lockers are to be cleaned with the three-bucket system. All knives are to
be checked for cleanliness. Do not keep the knives in the plastic or other sleeves.
• Tilting pans and soup kettles are cleaned with the three-bucket system. Check
the drainage system to ensure that there is no build-up of dirt. Detach and clean
all parts.

• Mixing units must be clean and have no splash in or around the unit. All
whips are to be checked for missing or non-connected metal fittings.
SHELL EGGS ARE NOT TO BE USED FOR THE FOLLOWING DISHES:
• Pooled egg dishes, if pooled eggs are being held before or after cooking.
Scrambled eggs Omelets (Beater eggs)
• Raw egg dishes
* Caesar salad dressing
* Homemade mayonnaise
* Beefsteak tartar.
• Gently heated sauces
* Hollandaise sauces
* Béarnaise sauces
• Desserts
* Meringue
* Mousse
• Egg-fortified beverages.

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It is best to use pasteurized egg products for the above dishes.

4. HOUSEKEEPING AND ROOM SERVICE.

GENERAL

• Open coffee cream in small jugs is allowed on the tables. Containers are
not to be refilled, and the cream is to be disposed of after service.
• All glasses, china and hollowware must go through the dish wash.
• Tape or plastic wrap is never to be used for temporary repair of
preparation or storage equipment.
• Breakfast trays from suites should always be taken straight to the pantry
and emptied.
• Never let garbage and dirty dishes lie around in the pantry.
• Never put ice buckets on the floor of the corridor.
• Butter ¡s to be placed on silver drainers.
• Clean cloth napkins may be used inside bread baskets.

IN THE GALLEY

• When taking a tray with dirty dishes to the dish wash, always make sure
you drop it off on the dirty landing of the dish wash. Leave the "dirty" tray,
and wash your hands immediately. Then, take a clean tray.
• During breakfast service, wear plastic gloves or use tongs when handling
toast or food.
• Always wash your hands after touching dirty dishes and before touching
clean dishes, ice or food.

IN THE PANTRY

• You MUST physically separate dirty and clean dishes.
• Never keep personal Items inside the pantry.
• Never put food, fruits, china or glasses on the stewardess trolley.
• Menus, order slips, pens, etc., must be kept on a separate shelf or
drawer.
• Ashtrays must be stored on a separate shelf. If possible, store them on
the bottom shelf.
• Condiments such as ketchup, salt & pepper shakers, etc. must be stored
on a separate shelf and the bottle and inside the cap must be clean. All
condiments must be in their original labeled bottle or container.
• All Items which are difficult to identify must be labeled.


DURING SERVICE
• Always carry glasses, china, or silver on a tray. Never use your bare
hands.
• When handling cutlery, glasses, or cups, never touch the food contact
surfaces. Handle glasses by the stem, and cups and cutlery by the handle.
• Make sure glasses and china are not chipped or cracked. If you find any,

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dispose of them immediately.

AFTER SERVICE

 All glasses and china from the trays, both clean and dirty, are to be
washed in the dishwasher. Cutlery is to be placed in racks, with the
handles up for pre-soaking.
• Do not use a towel to dry or polish any silver, glass or china after it has
been washed and sanitized in the dish wash. Let it AIR-DRY.
• All leftover butter, cream, milk, etc., must be discarded after service.

MISE-EN-PLACE FOR BREAKF AST

• Danish pastry is to be covered with clear plastic film or kept inside the
bread container at all times.

REFRIGERATION

• All units require a thermometer.
• Walk-ins require two thermometers.
• Refrigeration units must be cleaned with three-bucket system.
• Gaskets are to be cleaned.
• Drip trays are to be emptied of any water.
• No condensation should be on or around any air-conditioning units.
• Contents are to be properly labeled.
• No cardboard is to be used on the decks.
• The blast chiller is not to be used as a refrigeration or storage unit.
• Temperature logs are to be updated and recorded two times a day.
• Never obstruct the cooling unit and do not store any provisions under it.
• Follow FIRST IN-FIRST OUT (FIFO) procedures.




ELEVATORS

• All gaps surrounding the front of the elevator need to be cleaned on a
daily basis.
• All surfaces on the inside of the elevator need to be cleaned on a daily
basis.
• All entranceways leading to and from elevators need to be clean and free
of any equipment.

5. STAFF ÁREAS
• Tape or plastic wrap is never to be used for temporary repair of
preparation or storage equipment.
• Ensure cleanliness of all public and staff toilets. Replenish soap, toilet
paper and towel dispensers as needed.
• Ensure that all staff stairways are clean and no cigarettes or other

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"garbage" is present.
• Espresso machine in the officers' mess is to be thoroughly cleaned and
sanitized.
• All bar snacks (e.g. peanuts and pretzels) are to be removed from the
staff and officers' bars.
IV Sanitation Inspections

1. TYPES OF INSPECTIONS

 Periodic inspection — A routine, unannounced, complete sanitation
inspection, usually done twice yearly.

 Re-inspection — A complete sanitation inspection performed on a vessel
that did not score at least 86 on a previous inspection. Ships that do not
score at least 86 on a routine periodic inspection will be re-inspected
within a reasonable time, depending on the ship's itinerary and the receipt
of the statement of corrective action from the ship's management.

 Follow-up inspection — A partial inspection to review the status of
detective Items identified during a previous periodic inspection or re-
inspection. A follow-up inspection cannot be a substitute for a periodic
inspection. Reasons for a follow-up inspection could be to:
• Resolve a contested inspection;
• Inspect deficient Items that resulted ¡n a recommendation to prohibit the
ship from sailing.

 Other inspections — These inspections do not fit the definition of the
above inspections. Such inspections might include, but are not limited to:
• Investigation of food-borne/waterborne disease outbreaks.
• Checking a specific problem such as halogen residual in the potable water
tanks or system.
• Inspecting newly constructed ships upon their arrival in the United States
(no score is given).
• Investigating complaints of unsanitary conditions on a ship.

2. SCORING SYSTEM

There are 42 inspection Items, each weighted according to its probability of
increasing the risk of a gastrointestinal disease outbreak. Each deficiency
accounts for a certain number of points being deducted from the possible
score of 100 points.

3. INSPECTION ROUTINE
CDC inspectors will board the vessel and immediately inform the Captain
that an unannounced vessel sanitation inspection is to be conducted. The
inspection will be completed on the same day it began, and will be
conducted in the following manner:
Immediately upon boarding:

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 One Inspector shall proceed to check the free chlorine analyzer and
recorder.
 Upon completing this task, the Inspector shall perform the medical log
review.
 One inspector shall proceed directly to the main galley and dining room to
observe operational aspects, including food preparation, food service and
food holding practices.

Upon completion of the above duties:

 The inspectors shall continue in a logical sequence until they have
completed their inspections of all food storage, preparation, and serving
areas, including bars, pantries and all water systems.
 While onboard the vessel, the inspectors will complete a preliminary
inspection report that summarizes the inspection findings.

4. VESSEL SANITATION INSPECTION REPORT

All cruise ships arriving at U.S. ports are subject to unannounced
inspections under the Voluntary Inspection Program. The purpose of these
inspections is to achieve levels of sanitation that will minimize the
potential for gastrointestinal disease outbreaks on these ships. All ships
are rated on the following Items to determine if they meet CDC sanitation
standards:
* Water.
* Food preparation and holding.
* Potential contamination of food.
* General cleanliness, storage and repair.

A score of 86 or higher is considered Satisfactory, and a score of 85 and
below is reported as Not Satisfactory. Ships unable to achieve a score of
at least 86 on a routine periodic inspection, will be re-inspected within a
reasonable time frame, depending upon the ship's itinerary, and receipt of
the statement of corrective action from the ship's management.

A score of 86 or higher at the time of the inspection indicates that the ship
¡s providing an accepted standard of sanitation. In general, the lower the
score, the lower the level of sanitation; however, a low score does not
necessarily imply an imminent risk of an outbreak of gastrointestinal
disease. The CDC does reserve the right to recommend that a ship not sail
when circumstances warrant it. The minimum acceptable stan dard of
Cruises is 95 points during an inspection.




For more Information, visit the VSP website:
http://www.2cdc.gov/nceh/vsp/vspmain.asp .

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Because we cherish our guests and staff, our training Centre is
intent on adhering to the strictest standards set forth by USPH and
the Centers for Disease Control.


Centers for Disease Control and Prevention.