What is U.S.P.H Standard
What is U.S.P.H Standard "Cruise Ship Sanitation"
And Cruise Ships Bar outlets Sanitation
I want to share how USPH STANDARD strictly implemented on board the luxury cruise ships In U.S. water, and other areas covered by treaties or agreements with other nation or territories.
It is the creation and maintenance of healthful. Or hygienic conditions.
Acceptable norm or quality of product of service.
What does U.S.P.H. means? It stands for
What are U.S.P.H. Standard?
These are rules and regulations defining safe and acceptable sanitation and hygiene practices and procedures for the purpose of safeguarding the health of the public.
Who sets regulates these standards and prevention
Center for disease control
Who should follow these standards?
All Crewmembers/ Hotel employee
When? Among crew members/ Hotel employee, always.
Where? In U.S. water, and other areas covered by treaties or agreements with other nation or territories.
Why is compliance to U.S.P.H. standards important?
To protect the health of customers and the employee.
How U.S.P.H standards are implemented by employee
Sanitation and hygiene must start with the employee.
2) Good Posture
4) Adequate Sleep
5) Balance Diet
To improve Health
1) Eat well balance meals
2) Drink sufficient amount of water daily
1) Bathe daily and apply deodorant
2) Brush teeth regularly, Use mouth wash
3) Keep hair clean and maintain a neat hairstyle
4) Wear clothes that fit well
5) Keep your fingernails clean or well-manicured
6) Wear shoes that fit well
7) Be clean- shaved daily
8) Always wash hands. Wash hand for at least 20 seconds:
Before: *Starting your duty
*Handling raw or ready to eat food
After : *Using the toilet
*Handling raw food
*Handling soiled dishes/glassware
*Touching your hair, nose or mouth
*Handling anything something dirty.
This is a procedure for washing, rinsing, and sanitizing where a different bucket and sponge or mop is used for each task.
In washing for example, one bucket with water and soap/detergent, is used only for this purpose and will not be used for rinsing or sanitizing.
For rinsing, another bucket with water only, will be used solely for this purpose.
A third bucket containing water and a sanitizing solution shall be used for sanitizing only.
They are color - coded for the purpose of easy recognition and minimizing mistakes.
For example, the red bucket may be assigned for washing, white for rinsing, and gray for sanitizing. The liquid are changed frequently so as to maintain the consistency of the solutions. A litmus paper test should also be frequently done on the sanitizing solution to ensure its effectiveness.
The three bucket system may be expanded to include the use of three separate sinks for each of the three tasks, namely: Washing, Rinsing, & Sanitizing.
Important points to three bucket system
A) The main task done in this system are:
1) Washing with water and soap/detergent.
2) Rinsing with water
3) Sanitizing with water and sanitizing agent
B) The use of a different bucket for each task. This will also include a different sponge or mop for each particular task.
C) Color codes the bucket for easy recognition so as to minimize mistakes.
D) This system includes the use of a separate sink for each different task.
E) Hot /cold water is used depending on what is being cleaned. For utensils or other food handling tools use hot water. The temperature will defend on the company standards.
F) Allowable sanitizing solutions are:
1) 5% solution household bleach: one oz. For four gallon of water or 100 parts chlorine to one million parts water.
2) 5% solution quaternary compounds: two oz. For four gal. Of water.
G) Change solution often to maintain consistency.
H) Use litmus paper to check sanitizing solution. If paper turns blue, it is okay. If grey, it lacks concentration and needs to be replaced.
I) after sanitizing, drip and air dry or place in dryer.
J) Don't use towel or cloth to take off moisture or water. These themselves are healthy homes of bacteria and viruses and twill negative whatever sanitation process you had made.
Sure, this technique may make your glasses look sparkling clean... but are they sanitized?
Items How to use, handle or maintain
Ready to eat food - Handle with gloves
Ready to use garnished - Kept in closed containers and refrigerated or kept in a condiment caddy with plenty of ice underneath
All food items - Stored away from detergents and chemicals.
Fresh Fruits - Place in cleaned and sanitized Lexan boxes before being brought up to the bar pantry.
Ice - Handle with scoop or tongs. Placed in covered Lexan boxes when in use or being transported.
Ice Bin - When it is suspected to contain broken glass, empty ice bin, wash, rinsing and sanitized before using again.
Containers - Wash, rinse, and sanitize (WRS) and air dry before refilling.
Utensils & Glasses - WRS and air dry before using
Glasses - Held at 3rd lower part or stem.
Pourers - Soaked in hot chlorinated water before washing. (Once a week).
Blender - Dismantle. WRS and dry. (End of Shift)
Cutting Boards - WRS and dry. (End of the shift).
Soda Equipment - WRS and dry. (Closing time).
Opened cans - Emptied into cleaned and sanitized plastic containers and properly labeled. Exceptions are milk and cream which must be retained in their original containers and kept refrigerated. Their expiry date must not be greater than the current date.
Beers & Sodas - Stored away from floor in stainless steel pallets & away from entrances & doors.
Ice Machine - Wrs twice a week. All scoops must be on retractor & installed outside the machine. Gaskets must be clean.
Refrigerators - Temperatures must be taken and recorded twice a day. Must be equipped with thermometers. Rust free and have clean gaskets.
Hand Wash Sinks - Provide with, splash sides if near working area. Paper towel holder & towels. Nail scrubber, soap dispenser with soap.
Cleaning Materials - Mops, brooms, and brushes are to be stored upside down in a clean and sanitized locker and separated from materials used for cleaning food.
Glasses Washing - Change water frequently, Dismantle, unclog nozzle & WRS and dry at the end of the day, Descale twice a week, Take temperature of wash water twp. times a day. Enough stock of soap and rinse-aid at all times. Use phydion paper to test soap level during
Machines - washes. (Yellow no soap; orange-right level; red too much soap)
General cleaning - All floors are swept, cleaned & mopped with detergent and rinsed with sanitizing solution, Floor drains and cleaned by removing drain covers, scrubbing with detergent, rinsing and sanitizing before replacing them. Walls, bar counters, ice bins, shelves work tables, beer coolers, garbage cans and walk-in refrigerators need to be cleaned and sanitized daily using three bucket system.
Waste Disposal - Separate & covered garbage bins for; Wet, Paper, & Plastic (burnable); and glass, bottle & cans.
That’s all for now, I will share more later
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