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U.S.P.H TRAINING PROGRAM.ppt
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Скачать презентацию DINING ROOM U S P H TRAINING by
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DINING ROOM U. S. P. H. TRAINING by Robert Wood Maitre D’ and Sam Kriengsak Head waiter M/S Jewel of the Seas 2/8/2018 Thank you to all Dining Room team members for your support in this project
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 2/8/2018 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 u The main objective of these rules and regulations is to avoid u “CROSS CONTAMINATION” 2
WHAT EXACTLY IS CROSS CONTAMINATION ? u. Cross contamination is the tranfer of microorganisms from one surface or food to another u Definition of microorganisms is bacteria, viruses, parasites, and 3 fungi.
HOW DOES THIS HAPPEN? u. 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
HANDLING OF READY TO EAT FOOD
EATING IN GALLEY
THE DOES AND DON’TS OF CROSS CONTAMINATION u 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 u. For handwashing only! u. Never use for washing of equipment or cloths! u. No disposal of beverage or ice! u. 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
GOOD HYGIENIC PRACTICES HAND WASHING !!! WHEN ? ? ? 2/8/2018
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 1. Wet your hands with hot running water 2. Apply soap 3. Rub hands together for at least twenty seconds 4. Clean under fingernails and between fingers 5. Rinse hands thoroughly under running water 6. Dry hands
GOOD HYGIENIC PRACTICES u Daily bathing and clean clothing. u Do not wear jewelry other than a watch or plain ring such as a wedding band. u Avoid touching the face, mouth, or hair whilst on duty. u Drinking in the galley is strictly prohibited, other than using the designated drinking fountains. u Eating is prohibited during duty
Wear clean uniform
Proper Hair restrained Clean, short fingernails, no jewelry or nail polish Apron clean Improper Hair not restrained Long fingernails, jewelry, nail polish Apron dirty and stained
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 u. We use the “Three bucket system” to WASH , RINSE AND SANITIZE all side stands in the dining room. 5
HOW DOES THIS SYSTEM WORK? u. The system is comprised of a trolley and three buckets of the following colors: u Gray bucket: has hot water and a white scrub pad is used to wash all dirty surfaces. u Red bucket: has hot water a pink cloth is used to rinse all washed surfaces. u 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
development of micro organisms(bacteria) u By controlling the food temperature u Hot food must be at a temperature of 140’F or above u Cold food must be at a temperature of 41’F or below u Temperatures between 41’F to 140’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? u. We must get the food from the galley and serve it to the guest right away. u. Avoid leaving food out of temperature on the side stand for long time. 7
Hot food
Cold food
ALWAYS REMEMBER THIS !!! u u u 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.
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ALWAYS REMEMBER THIS!!! u ALWAYS FOLLOW UP ONE WAY IN ONE WAY OUT SYSTEM u ALWAYS PUT ICE UNDER BUTTER DISHES DON’T PICK UP THE CREAM FOR COFFEE UNTIL YOU SERVE COFFEE u ALWAYS USE THREE BUCKET SYSTEM TO CLEAN THE SIDE STAND. u GARBAGE CONTAINERS ARE FOR GARBAGE ONLY. u ALWAYS CHECK YOURSIDE JOB DAILY ESPECIALLY HEAD WAITER TROLLEY.
ALWAYS REMEMBER THIS!! WHEN YOU ARE ON DUTY IN W. J CAFÉ’ u u 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
Chemicals and cleaning materials locker
Chemicals and cleaning materials locker
All Chemicals and cleaning materials must have labels
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CLEAN EQUIPMENT STORAGE Correct ↔ Incorrect
EQUIPMENT HANDLING u. Is wiping or polishing of silverware & glassware allowed by USPH? ?
Polishing of Equipment u 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 di
Dining Stand Storage u Never store wet cloths with dishware! u Avoid contact between cloths and clean silverware in storage!! u Cloths must be laundered after each use!!
Dining Stand Storage u Identify the deficiencies with the storage of equipment in the dining stands in these two photos!!!
O. P. P. (Outbreak prevention procedures)
H. A. C. C. P. u u 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.
Скачать презентацию DINING ROOM U S P H TRAINING by
U.S.P.H TRAINING PROGRAM.ppt