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USPH (United States Public Health)

The Public Health Service Act of 1944 structured the United States Public Health
Service (PHS) as the primary division of the Department of Health Education and
Welfare (HEW), which later became the United States Department of Health and
Human Services. The PHS comprises all Agency Divisions of Health and Human
Services and the Commissioned Corps. The assistant Secretary for Health (ASH)
oversees the PHS and the United States Public Health Service Commissioned Corps.

What are U.S.P.H. standard?

These are rules and regulations defining safe and acceptable sanitation and hygiene practices
and procedures for the purposes of safeguarding the health of the public.

Why is compliance to U.S.P.H standard important?

To protect the health of customers and the employee.

Duties and Responsibilities :


Responsible for maintaining high standard of cleanliness in the galley area, and also responsible for
cleaning restaurant and galley equipment. You are responsible to maintain the U.S.P.H. Sstandards at all
times.

U.S.P.H. Standards :
1. Use the 3 Bucket System to clean your working area.
- Wash : Red bucket. Use water and soap.
- Rinse : Grey bucket. Use hot water only
- Sanitize : White bucket. Use water mixed with bleach ( chlorine ) at 100 - 200 ppm.
2. Always keep the dishwashing machine at temperature of 140' F.
3. Always leave all washed and sanitized items to be air dried. Do not polish.
4. Chemical must be clearly labeled and stored in the chemical locker.
5. Always use protective equipment while handling chemical
6. Do not mix cleaned with soiled item
7. Do not leave dirty rags or cleaning tools in your working area.
8. Trays are never to be left on the floor.
9. Always wash your hands after using toilet, after handling dirty items, or handling garbage.
10. Hand sinks are for hand washing only.
housekeeping

Responsibilities
 Responsible for housekeeping-related activities in all guest areas including staterooms, crew
accommodations and public areas
 Lead team of Stateroom Hosts, House Persons, and Custodians
 Oversee cleanliness and upkeep of approximately 175 suites, staterooms, pantries, crew cabins,
back of house and public areas as allocated
 Ensure reporting of all maintenance issues and inspect completion in a timely manner
 Conduct daily inspection of designated areas
 Ensure all housekeeping areas meet USPH and Coast Guard regulations
 Oversee use and operation of housekeeping equipment and chemicals
 Supervise team on baggage delivery and collection
 Overall scheduling of the team with work assignments
 Facilitate department meetings
 Provide leadership for all direct reports including training and development
 Actively participate in all Castaway Cay job responsibilities associated with position and line of
business as directed by DCL leadership
 Execute additional job responsibilities, as assigned by DCL leadership, based on operational need
 Comply with all company set policies and procedures, along with all maritime and ship rules,
regulations and procedures -Participate in Emergency Duties as specified in the ship Assembly
Plan

Basic Qualifications

HACCP Concept in the Cruise Ship

A food handler or food service personnel is a person who is involved in the handling, storing,
production or serving of food items. Therefore employees from the following areas of the Hotel
Department are considered Food Service personnel:

Galley

Restaurant

Bar

Provision/Store area

note:

Housekeeping employees are not considered to be food service personnel as long as they don’t
produce or serve any kind of food.

1. Entering Food service area

Everybody entering a food service area must wash his/her hand before starting to work and
must be in the correct working attrite (clean uniform, cooking hat, safety shoes, clean aprons,
etc). this also applies to technical

2. Correct labeling of items


Label all food with a permanent label and should not use any longer. Currently also using a
white label containing the following information date of production or opening seal date. And
the most important is Don’t use or serve any kind of food behind “best before date”

A food item expired needs to be disposed or send back to store for credit. Item which are
expired should be collected in the store area and all expired items should be marked with an
appropriate signage.

3. Toilet Facilities (comfort room)

There are toilet facility that should be used by Food Service Personnel female or male only. All
food personnel must use the assigned Toilet facilities.

Toilet facilities is marked with a sign:

WC / Toilet / Restroom

A pictogram for man or woman facilities

Food Service Personnel or Food Handlers Only

Please use the toilet facilities according to facilities according to your sex

Toilet facilities design designed with a Female pictogram “women only”

Toilet facilities design designed with a Male pictogram “male only”

Please use the toilet facilities in an appropriate way and leave them in perfect hygienic
condition. Before you leave the toilet facilities, clean the area and do not leave any dirt. Report
a dirty/broken facility to your head/supervisor. Don’t enter the toilets facilities with gloves,
aprons or your cap.

Food service employees should not clean toilet facilities, which are located in food service area.
Therefore housekeeping is in charge of this duty. Housekeeping cleans and disinfects the toilet
facilities, re-stocks the toilets with soaps, disposable paper napkins and toilet paper several
times a day. After using the toilet facilities wash your hand inside the facility , use a disposable
paper towel to leave the facility (to avoid re-contamination of your hands). Wash your hand
outside the facilities for a second times before engaging in any food production.

4. Storages of working clothes

All food personnel must store their working clothes separately from private clothes. Please use
the drawer beneath your bed for storing your clean working clothes. Your private clothes
should be stored in your regular locker.

5. Garbage Bin

All garbage bin in a food production area must be opened by pedal. Do not use your hands to
open the garbage bin. Make sure that the garbage bin bins are in good condition and are
marked with the appropriate label. check for food residue behind the garbage bins.

The following rules apply to all MSC Cruise Ship in all Cruise areas. They comply with the 2000 USPHS
Operations Manual, and all European sanitation protocols.

1 HANDLE FOOD & BEVERAGE HYGIENICALLYa. Wear plastic disposable gloves when handling any
cooked or ‘ready to eat’ food.
b. Always wear a clean hat and clean uniform when in a food handling area.
c. Never smoke in or near a food or beverage handling or dispensing area.
d. Never eat or drink in food or beverage handling or dispensing area.

2 ALWAYS USE THE 3-BUCKET SYSTEM FOR CLEANINGa. WASH – with soap and water in the RED
bucket with water as hot as your hands can tolerate
b. RINSE – with warm clear water in the GREY bucket.
c. SANITIZE – with chlorine in cool water in the WHITE bucket (100ppm = 1 cap of chlorine/bucket – use
test strips)
d. NEVER use WASH-RINSE-SANITIZE buckets for any other purpose.

3 ALWAYS CHECK AND MAINTAIN CORRECT FOOD TEMPERATURESa. ALWAYS use a hygienically
clean food thermometer –use alcohol wipes to clean thermometers.
b. NO food (cooked or raw) may be served or used at more than 5¬0C (410F) or no less than 650C
(1490F)
c. Fish, meat, soups, vegetables, pasta, sauces and sausages must be at least 750C (1650F)
d. Hot chicken, ham, eggs (scrambled, omelets, fried etc) must never be less than 740C (1650F)
e. Pork must never be served at lees than 710C (1600F)
f. Refrigerator temperatures must ALWAYS be at 40C (400F) or lower.

4 STORAGE OF FOOD IN REFRIGERATORSa. Cooked and raw food must be kept in either in
separate refrigerators on in Safe Storage order (See SP23.10)
b. If there is one refrigerators, cooked food must be stored on the upper shelves. Raw food on lower
shelves.
c. EVERY container of food in refrigerators must be covered in airtight plastic containers or plastic
covering.

5 SEPARATIONa. Clean dishes, utensils, silverware etc, must NEVER be in the same place as dirty ones.
Always separate.

6 LABELLINGa. ALL cleaning chemicals must be clearly labeled and color or number coded.
b. EVERY container in EVERY refrigerator and other storage area must be clearly labeled with contents,
date and time placed and expiry date seven days from the day it was placed into the refrigerator or other
storage area.

7 TRANSPORTING FOOD BETWEEN GALLEY AND SERVING OR PRESENTATION AREASa. ALL


food that is being transported MUST be covered.
b. Food and beverages must NEVER be transported in elevators or areas designated to transport
garbage.
c. Food must NEVER leave the provision area or presented in containers made of cardboard or wood.
d. Food containers must ALWAYS be at least 15cm (6 inches) off the deck or floor.

8 PERSONAL HYGIENE – WASH HANDS ALWAYS FOR 20 SECONDSa. Wash hands EVERY time
you enter or leave a food or beverage preparation area.
b. Wash hands after touching dirty dishes and before handling clean ones.
c. NEVER use a hand-wash sink for any other purpose.
d. ALWAYS keep plenty of disposable towels and hand soap in food and beverage handling areas. Always
dispose of paper towels properly in the designated paper towel waste bin.
e. AVOID coughing or sneezing in food preparation areas. If this happens, leave the area and wash your
hands.
f. NEVER touch your face or hair or any exposed part of your body in food or beverage handling areas. If
you must, leave the area and wash your hands before returning.

9 NO ILLEGAL OR DANGEROUS PRACTISESa. NEVER take any utensils, plates, glasses, equipment
or food to your cabin.
b. NEVER store any equipment in an area used for something different.
c. NEVER store toxic material (like brass or silver cleaner, insecticide, air fresheners) with other cleaning
products.

10 CLEANING CLOTHS – ONLY USE THE CORRECT ONESa. NEVER use towels, dishcloths, or any
non-designated cloths for cleaning or polishing surfaces.
b. Only use clean cotton cloths to Rinse and Sanitize. Sponge may be used for washing.
Standards of hygiene of the Bar

To wash the hands: All must wash their hands, every time they enter in the galley. The hands must
be washed with hot water for about 20 seconds, dry the hands with paper. In case that the USPH
catches, this penalty (not to wash the hands) is 5 points.

Do not smoke, do not drink and do not eat in the part where the Garnish and drinks are prepared.

Be aware of how to use the three bucket system, this facilitates the general clean.

The use of gloves, when requested, only if it has contact with the garnish that is ready to be served.

U.S.P.H STANDARD PROCEDURES TO BE FOLLOWED STRICTLY on Cruise Ship

Appearance (clean uniform, shaved, hair cut short and combed, trimmed nails)

Wash your hands before starting your duty. During service, every time you take any dirty items into
the pantry dish washing area.

Doilies, ordering pads, tea bags, or any other papers must not be kept in contact with silverware in
the drawers. Never leave personal items or keys in the drawers.

The waiter/waitress Station must be kept clean, tidy and organized AT ALL TIMES.

Glass polishing is allowed AT ANY TIME inside pantry.

NO EATING, SMOKING, or DRINKING (except from water fountains in the Galley) is allowed AT
ANY TIME in the Galley.

Do NOT TOUCH THE GARNISH with your bare hands. Plastic gloves or tongs are to be used.

Cups, water, jugs, coffee, pots, milk, pots, creamers, etc. Must be kept up side down in the station
cupboard on cruise ship.

To clean the station, use the THREE (3) BUCKET SYSTEM.

- one to “WASH” ,soap and hot water.( RED BUCKET )

- one to “RINSE”, hot water ( GREY BUCKET )

- one to “SANITIZE”, water and chlorine (WHITE BUCKET )