Anda di halaman 1dari 11

USPH Basics

Module 5 CLEAN AS YOU GO Clean As You Go means that it is everyones responsibility to keep the ship clean. We follow this philosophy so that we can constantly maintain a clean environment for our guests and for ourselves. How should our bar venues look when they are clean? Tables are clean with chairs organized neatly Menu cards are properly placed on tables Floor/carpet is clean Bar areas are organized and wiped clean Window bases are wiped Chairs and sofas are clean, without debris Windows and mirrors are free of finger prints Metal columns are shiny and without fingerprints

There are many other areas of the ship as well and all of us pass through them many times during our shifts. It is critical that all of us look around us and keep those areas clean, neat and appealing. CLEANING Cleaning is removing particles, stains, grease, dirt, dust or smudges from a surface, usually using water and detergent. Cleaning involves 2 steps washing and rinsing. Cleaning is removing what can be seen with the naked eye and should not be confused with sanitizing. We use several cleaning agents: Soap (dissolved in water) used for cleaning floors, tables, counters, etc. Water Glass cleaner

USPH Basics 04/2011

Activity Guide

5- 1

GLASS CLEANER

SOAP (SOLITAIRE)

It is also important to use the proper equipment: Broom and dustpan you should never pick items up off the floor using your bare hands. Use a broom and dustpan instead. Mop and bucket always make sure that the water in the bucket is clean. Do not leave water to stand in the bucket after use. Rags always use the proper cut rags. Never use a good napkin or towel to clean. Gloves Face mask Other PPE Personal Protective Equipment (which includes gloves and face masks)

USPH Basics 04/2011

Activity Guide

5-2

USPH USPH stands for United States Public Health. USPH is an American government organization which ensures that sanitation levels in food preparation, transportation, handling and serving areas are at acceptable levels to ensure that the public stays healthy. Celebrity Cruises takes USPH very seriously. We go above and beyond the minimum standards to ensure that our guests health is not at risk while they are cruising with us. Rules for cleaning, sanitizing, proper food handling, personal hygiene and proper segregation must be followed at all times.

SANITIZING Sanitizing is the disinfecting of an area or surface using a chemical that contributes to the elimination or arrest of bacteria, viruses and other pathogens. A pathogen is any disease-producing agent. Sanitizing should not be confused with "cleaning." It only involves one step sanitizing. Sanitizing is removing what cannot be seen with the naked eye bacteria. We use two agents to sanitize. They are bleach/chlorine and Oxivir.

5-3

Activity Guide

04/2011 USPH Basics

BLEACH / CHLORINE

OXIVIR

OPP OPP stands for Outbreak Prevention Plan. OPP is a set of rules and regulations that we follow in order to prevent or stop the spread of viruses and bacteria. There are two levels of OPP: OPP and OPP Level 2. These levels correspond to the number or percentage of ill guests and/or crew that we have onboard. You will learn more about OPP and its levels during training sessions specifically on this topic.

THE THREE BUCKET SYSTEM When we are cleaning and sanitizing we use the three bucket system. The bar department uses this system in the bars, bar pantries and other bar areas. This system is a critical component of our OPP. Lets review the steps of the three bucket system. Three Bucket System: 1. Wash Red bucket, water and soap, 110 F 2. Rinse Grey bucket, only water, 110 F 3. Sanitize White bucket, water and bleach at 100 150 PPM

USPH Basics 04/2011

Activity Guide

5-4

WASH SOAP and WATER

RINSE WATER

SANITIZE - BLEACH 100-150 PPM

PPM stands for Parts Per Million, which is a measurement of concentration. In order to effectively sanitize, it is very important that the bleach/chlorine in the bucket is at the correct concentration. Over time, chlorine evaporates and the concentration level will reduce. As such, we use chlorine testing strips to confirm that we are using the correct concentration. In addition, the water in the buckets should be changed every 2-3 hours and/or if the liquid in the Sanitize bucket appears cloudy.

SANITIZING AGENTS Oxivir is used for cleaning and sanitizing hard and soft surfaces. After applying either chemical to a surface with a well soaked cloth, it must air dry for 5 minutes to be effective.

5-5

Activity Guide

04/2011 USPH Basics

Chlorine is used for sanitizing hard surfaces. Once mixed into a working solution it stays effective for only 6 hours. It must air dry for 5 minutes after applying to a surface to be effective. All bottles MUST be labelled with the name of the chemical and the refill time/date. Do not use a chemical if it has expired; use a new solution. All cleaning and sanitizing products and any other toxic items MUST always be returned to their correct storage places. NEVER leaves these items sitting around the bar or bar pantry. PERSONAL HYGIENE People commonly carry bacteria on their bodies, especially on their hands. Germs and bacteria can spread by: Coughing Sneezing Skin to skin contact (including handshaking) By touching objects covered with germs Food handling To prevent this from happening, we must practice good habits of personal hygiene and cleanliness while working.

USPH Basics 04/2011

Activity Guide

5-6

Be sure to: Wear a clean and fresh uniform (including shoes) daily. Wash your hands often. This includes: after using the restroom; before and after handling food items; before coming to work and after break; after touching dirty dishes or equipment; after coughing, sneezing or using a tissue; after smoking, drinking, eating or chewing gum; after using any cleaning, polishing or sanitizing chemical; after taking out garbage or trash; after touching bare human body parts (nose, ears, hair, etc.). Ensure open wounds are checked and covered by the doctor. If you have a sore throat, cough or fever, see the doctor for examination. Take a shower with soap and water frequently. Keep your fingernails short, neat and clean. If you wear an apron, take if off before using the restroom. Keep your hair short and neat or tied back. Do not eat, drink, or chew gum while working. When using gloves to serve food, ensure that you dont touch anything else with those gloves (walls, door handles, body parts etc). If you do, you must change the gloves. It is very important that you follow correct hand-washing procedures if you are going to remove germs. Use the following steps: 1) Turn on the water. 2) Wet your hands well. 3) Apply soap to your hands. 4) Rub your hands together for at least 20 seconds, being sure to get both sides of your hands, between your fingers and under finger nails. 5) Rinse well. 6) Dry your hands with a paper towel.

5-7

Activity Guide

04/2011 USPH Basics

FOOD HANDLING BASICS Bacteria need a few things in order to grow and become a health hazard. These include: Warmth (temperatures between 40F/4C and 140F/60C) + Moisture (water) + Food = Hazard As such, correct food handling is vital and USPH rules must be followed whenever we handle food. This includes when serving, transporting and storing. USPH Food Handling Basics: Keep food away from temperature danger zones these are temperatures from 40F/4C to 140F/60C. These warm temperatures are ideal for bacterial growth. Cold food is to be kept below 40F/4C and hot food is to be kept above 140F/60C. Check the expiration dates on food items, particularly on dairy products. Once food has been used or displayed it cannot be reused. Fresh fruits and vegetables must be carefully washed. Avoid handling food with bare hands. Do not wear jewelry (other than a plain ring, such as a wedding band) on arms and hands while preparing food. Ice scoops must be on the hook. Food containers inside fridges must be labeled to include product, date opened/cooked/made and date to be consumed or discharged by (maximum 7 days). Food must be covered. Canned foods must be in good condition not dented or damaged. The maximum time food can be displayed after it is prepared is 4 hours (using public health as time control). Avoid cross contamination. Cross contamination happens when clean food or equipment gets in contact with dirty or used food or equipment or when raw food is mixed with cooked food. If you find equipment that is not functioning properly, report it immediately. No cracked or chipped dishes or glassware can be used.

USPH Basics 04/2011

Activity Guide

5-8

Failure to follow the above food handling rules can result in negative consequences. These may include: The presence of unwanted pests/insects, such as fruit flies and cockroaches. An unpleasant environment for our guests and crew. Poor results on USPH inspections; this can cause the ship to come under greater scrutiny and can put both the ships and the companys reputation for providing a clean and safe cruise experience at risk. IPM (Integrated Pest Management) IPM is a documented, organized system that we use in order to control the presence of pests (small animals or insects) on our ships. You will learn more about IPM at training sessions specifically focused on this topic. It is very important to remember that we must never leave dirty dishware and glassware or open cans and bottles lying around. We must ensure that prompt and thorough cleaning takes place. If left, these items are potential breeding grounds for pests. Should you see any pests, it is important to report it right away so that the situation can be addressed. We use many techniques including baits, traps and chemicals to eliminate pests. Remember that whenever chemicals are used, they MUST be returned to the appropriate storage area.

5-9

Activity Guide

04/2011 USPH Basics

Name: ___________________ ID # ___________________ Module 5: USPH Basics Word Puzzle


1 2 3 4 5 6 7 8

S A N I T I Z E
Detergent used for cleaning. First step of the three bucket system. Process of removing dirt, soil, grease, dust or smudges from surfaces using water and detergent. Chemical used for both cleaning and sanitizing soft surfaces. Name of the soap we use to clean on board. Dairy product that must always be cold. Third step of the three bucket system. What must you do when equipment you want to use is broken and may cause an accident?

1 2 3 4 5 6 7 8

USPH Basics 04/2011

Activity Guide

5-9