12/9/2017 DINING ROOM U.S.P.H. TRAINING by Robert Wood

12/9/2017 DINING ROOM U.S.P.H. TRAINING by Robert Wood Maitre D’ and Sam Kriengsak Head waiter M/S Jewel of the Seas Thank you to all Dining Room team members for your support in this project

12/9/2017 INTRODUCTION WHAT DOES U.S.P.H. STAND FOR ? U.S.P.H. stands for “United States Public Health”. The Centers for Disease Control and Prevention(CDC) established the Vessel Sanitation Program(VSP) in the 1970’s as a cooperative activity with the cruise ship industry. The program assists the cruise ship industry in fulfilling its responsibility for developing and implementing comprehensive sanitation programs in order to minimize the risk of gastrointestinal disases. 1

WHAT IS THE MAIN OBJECTIVE The main objective of these rules and regulations is to avoid “CROSS CONTAMINATION” 2

WHAT EXACTLY IS CROSS CONTAMINATION ? Cross contamination is the tranfer of microorganisms from one surface or food to another Definition of microorganisms is bacteria, viruses, parasites, and fungi. 3

HOW DOES THIS HAPPEN? Whenever there is a PHYSICAL CONTACT BETWEEN 2 OBJECTS (ie. food and dirty items, handling of food with bare hands or raw food to ready to eat food).

FOOD WITH DIRTY ITEMS

TOUCHING OF ANY PART OF THE BODY

UNPROTECTED HANDLING OF READY TO EAT FOOD

EATING IN GALLEY

THE DOES AND DON’TS OF CROSS CONTAMINATION WHAT CAN WE DO TO AVOID CROSS CONTAMINATION? 4

DO Always separate clean from dirty

DON’T Mix food or clean with dirty

Do Wash hands often with soap & warm water for at least 20 seconds

DON’T Wash your hands without soap

HANDSINK USAGE For handwashing only! Never use for washing of equipment or cloths! No disposal of beverage or ice! Do not set anything on or in the handsink!

Do not touch food with bare hands

DO Use tong or gloves to pick up food

Do not Touch any parts of the body

DO Wash your hands immediately after touch any parts of the body

12/9/2017 GOOD HYGIENIC PRACTICES HAND WASHING !!! WHEN ???

WHEN REPORTING TO DUTY

After handling soiled equipment

After break,smoking, drinking

AFTER EATING

AFTER USING THE TOILET

AFTER SNEEZING OR COUGHING

Proper Handwashing Procedure 4. Clean under fingernails and between fingers 5. Rinse hands thoroughly under running water 6. Dry hands

GOOD HYGIENIC PRACTICES Daily bathing and clean clothing. Do not wear jewelry other than a watch or plain ring such as a wedding band. Avoid touching the face, mouth, or hair whilst on duty. Drinking in the galley is strictly prohibited, other than using the designated drinking fountains. Eating is prohibited during duty

Wear clean uniform

Hair restrained Clean, short fingernails, no jewelry or nail polish Apron clean Hair not restrained Long fingernails, jewelry, nail polish Apron dirty and stained Improper Proper

Avoid touching any parts of the body

Eating & drinking in the Galley is prohibited

What procedures Do we use to clean all side stands in the dining room We use the “Three bucket system” to WASH ,RINSE AND SANITIZE all side stands in the dining room. 5

HOW DOES THIS SYSTEM WORK? The system is comprised of a trolley and three buckets of the following colors: Gray bucket: has hot water and a white scrub pad is used to wash all dirty surfaces. Red bucket: has hot water a pink cloth is used to rinse all washed surfaces. White bucket: has a warm water and bleach mixture at 100 ppm a pink cloth is used to wipe down all rinsed surfaces to reduce to a minimum the level of micro organisms.

Three bucket system

Other methods to control the development of micro organisms(bacteria) By controlling the food temperature Hot food must be at a temperature of 140’F or above Cold food must be at a temperature of 41’F or below Temperatures between 41’F to140’F is the “DANGER ZONE” This zone is the temperature zone that bacteria find favorable and can grow and multiply more rapidly bacteria can double their population every 20 minutes if we left the food in danger zone for more than 4 hours 6

HOW CAN WE HELP TO MAINTAIN THE FOOD AT THE RIGHT TEMPERATURE? We must get the food from the galley and serve it to the guest right away . Avoid leaving food out of temperature on the side stand for long time. 7

Hot food

Cold food

ALWAYS REMEMBER THIS !!! NEVER EAT, DRINK OR SMOKE IN THE GALLEY NEVER TOUCH ANY FOOD WITH YOUR BARE HANDS USE GLOVE , SCOOP OR TONGS . ALWAYS WASH YOUR HAND BEFORE PICK UP THE ICE SCOOP AND HANG UP THE ICE SCOOP ON THE HOOK AFTER PICKING UP ICE FROM THE ICE MACHINE. NEVER MIX DIRTY ITEMS WITH CLEAND ITEMS ON THE SAME SIDE STAND. NEVER KEEP FOOD IN OR ON YOUR SIDE STAND, INCLUDING MILK , CHOCOLATE MILK, DRESSING. NEVER KEEP ANY PERSONAL BELONGINGS IN OR ON YOUR SIDE STANDS. ALWAYS USE A TRAY TO CARRY ANYTHING TO OR FORM THE GALLEY.

DO

DON’T

ALWAYS REMEMBER THIS!!! ALWAYS FOLLOW UP ONE WAY IN ONE WAY OUT SYSTEM ALWAYS PUT ICE UNDER BUTTER DISHES DON’T PICK UP THE CREAM FOR COFFEE UNTIL YOU SERVE COFFEE ALWAYS USE THE THREE BUCKET SYSTEM TO CLEAN THE SIDE STAND. GARBAGE CONTAINERS ARE FOR GARBAGE ONLY. ALWAYS CHECK YOURSIDE JOB DAILY ESPECIALLY HEAD WAITER TROLLEY.

ALWAYS REMEMBER THIS!! WHEN YOU ARE ON DUTY IN W.J CAFÉ’ USED PLASTIC GLOVE WHEN HANDLING FOOD. ALWAYS HAVE SANITIZE BUCKET WITH WARM WATER AND 100 PPM BLEACH FOR CLEANING THE TABLE AND CHANGE THIS SANITIZE WAITER AS OFTEN AS YOU CAN OR WHEN IT’S GETTING DIRTY. ALWAYS STORE CLEANING MATERIALS AND CHEMICALS IN THE CORRECT LOCKER. MOST IMPORTANT THING IF YOU SEE SOMEBODY DOING THINGS WRONG POINT IT OUT , BECAUSE IF THEY FAIL WE ALL FAIL.SO JUST FOLLOW UP THIS GUIDELINES

Chemicals and cleaning materials locker

All Chemicals and cleaning materials must have labels

Don’t

DO

DON’T

DO

DON’T

DO

DON’T

DO

DON’T

DO

DON’T

DO

DON’T

DO

DON’T

DO

DON’T

DO

DON’T

DO

DON’T

DO

DON’T

DO

DON’T

CLEAN EQUIPMENT STORAGE Correct ↔ Incorrect

EQUIPMENT HANDLING Is wiping or polishing of silverware & glassware allowed by USPH??

Polishing of Equipment Yes or No!! -A clean dry cloth is used. -The equipment is clean and dry. -Employees avoid contact with the food or mouth contact surface of equipment. -Gloves should be worn

SILVERWARE STORAGE INCORRECT ↔ CORRECT NOTE: Always store silverware with the handles in the same direction!!

Dining Stand Storage Never store wet cloths with dishware! Avoid contact between cloths and clean silverware in storage!! Cloths must be laundered after each use!!

Dining Stand Storage Identify the deficiencies with the storage of equipment in the dining stands in these two photos!!! D

O.P.P. (Outbreak prevention procedures)

H.A.C.C.P. H.A.C.C.P STANDS FOR HAZARDOUS ANALYZED CRITICAL CONTROL POINT THE H.A.C.C.P. PROCEDURES ONBROAD WE USED TIME CONTROL BY NOT LET THE TEMPERATURE OF POTENTIALLY HAZARDOUS HOT FOODS BELOW 140’ NO MORE THAN 4 HOURS AND COLD FOOD TEMPERATURE ABOVE 41’ MORE THAN 4 HOURS.