PROLOG MSC Cruise is soon becoming one of the biggest cruise ships around the world, due to keeping

their business alive, MSC should perform professionalism in providing services to the passenger and crew members. Food and Beverages Department is the biggest Department in Hotel operational on board, the food and beverages being served it must be safe and free from contamination, to ensure that, we follow standard of sanitation at sea regarding to the WHO and CDC (Center for Disease Control), the food handlers should know their job in avoiding outbreaks of Food borne illnesses (Food poisoning) on board. The Balindo Paradiso training and recruiting agency and its training centre in particular, has obligation to train the students (candidates) all about sanitation at sea prior their joining the MSC Cruise to provide dedicated and professionalism crew members and hopefully this manual sanitation hand book will be guidance on how to keep the food safe and free from contamination. Therefore this manual sanitation hand book is made, to exclusively presented to whom it may concern about Food safety on board of MSC Cruise fleets, it is your responsibility to practices daily routine of Food safety on board of MSC Cruise fleets. Once you hired as crew member on MSC Cruise, you should take pride to perform your duty, be tactful, enthusiasm, humble, discipline, practice high standard of personal hygiene, positive mentality and attitude. This sanitation manual hand book is exclusively presented to Balindo Paradiso Foundation and will be used to train their students (candidates) in its Academy training center, other party distributing, copying, etc. this manual hand book illegally or without permission from the Director of Balindo Paradiso, Academy principal or the author will be considered illegal and may surely be sued by law.

Denpasar,

TABLE OF CONTENTS PrologI Table of contentsII Welcome to MSC CrociereIII Lesson 1 Cruising and Sanitation.01 Lesson 2 Microorganism....02 Lesson 3 Food contamination.03 Lesson 4 Food Borne Illness..04 Lesson 5 Personal hygiene and hand washing...05 Lesson 6 Cleaning and Sanitizing (3 buckets system) 06 Lesson 7 HACCP and Safe holding food temperature.07 Lesson 8 Sanitation for Dining Room personnel and Buffet.08 Lesson 9 Sanitation for Bar teams and Provision (Cambusa) ..09 Lesson 10 Sanitation for Cook/Galley staffs...10 Lesson 11 Sanitation for Housekeeping department11

Lesson 12 Golden Rules of Food safety (Summary) .12 Lesson 13 Safe Holding Temperature ...13

WELCOME TO MSC CROCIERE You are now part of sophisticated organization, it is profession-not a job, because your work involves (at some levels) handling food and water, we want you to become a Food Service Professional, your experience with MSC Cruises will improve your skill and understanding. It will give you the chance for promotion, and a long career with our great company. MSC does not care where you are from, how old are you or what you did before. We will give you every chance to learn and understand all about Sanitation. We want you to be an expert Food Service Professional.

LESSON 01 CRUISING AND SANITATION Cruising holidays became popular in the early 1970`s, not surprisingly, there were many reports at that time of sickness caused by the Food and water system on the ships. Outbreaks of illnesses : 1. January, 1970, ten passengers and 36 crew members on board of a Cruise ships developed typhoid fever, one of those passengers died. 2. June, 1973, 586 passengers developed diarrhea, caused by contamination in the ship`s water. 3. August, 1974, 274 passengers developed diarrheal illness, an analysis found the water had an extremely high concentration of Salmonella. 4. January, 1975, 252 passengers had severe diarrhea caused by bacteria called Vibrio P found in a seafood cocktail. 5. February, 1975, 445 passengers developed severe diarrhea, the cause was found to be Vibrio P in Lobster and Shrimp. Between 1970 and 1975, The United States Public Health Service started investigating these outbreaks of illness, and by 1975, all Cruise ships entering US ports were being inspected randomly and regularly. This started the famous USPHS rating system. Where ships complied with USPHS standards of good sanitation, they received a high score, ships that neglected sanitation standards often failed.

The guidelines of Vessel Sanitation program come from scientific knowledge and recognized sanitation practices of WHO and CDC (Center for Disease Control), the start of the inspection program and the attention that Cruise companies gave to the sanitation conditions on their ships helped reduce the frequency of these outbreaks of illness. USPHS is an US government agency that controlled by CDC (Center for Disease Control), is to ensure that the Food and beverages operational on board of a Cruise ships is safe to consume and the food being served is meet the standards of the law. Sanitation terminology: 1. Contamination: Present of something harmful to food or drink that may caused the risk of injury, illness and discomfort feeling to human being. Things that contaminate are called `Contaminant`. The most common contaminants are Microorganisms such as bacteria and viruses, chemicals such as pesticides, cleaning chemicals and physical objects like glass and metals. 2. Cross Contamination: Transfer of some contaminants (usually bacteria) from food that is more contaminated to food which relatively less contaminated. 3. Danger Zone: Range of food temperature between 41 degrees F (5 degrees C) to 149 degrees F (65 degrees C), is the temperature where the bacteria could grow and multiply rapidly. 4. Food Borne Illness: the Disease caused by eating contaminated food. Symptoms are Nausea, Vomiting, Diarrhea, Fever, Abdominal pain and Dizzy. 5. Food Contact Surface: All surfaces that directly touch the food in the storage, preparation or service areas, such as chinaware, silverware, glassware, etc. 6. Non Food Contact surface: All surfaces that do not touch the food directly in the storage, preparation or service areas, such as deck, napkin, table, etc. 7. Microorganism: Small living thing which is generally too small to see with naked eyes, must be with support of powerful microscope. 8. Potentially hazardous Foods: All foods that contain meat, fish, eggs, milk or cheese and enough water to support the growth of microorganism. 9. Sanitation: All about making and keeping the environment clean and safe (safe food, safe water, safe drink, safe surfaces, safe air and good personal hygiene). 10. Wholesome: means good, healthy, safe to eat, not contaminated.

LESSON 02 MICROORGANISM Microorganisms are small living being such as Bacteria, Virus, Yeasts, Molds. Bacteria (Germs) are invisible life forms that live on and in our bodies and through the natural world, but unfortunately bacteria are the most common cause of Food Borne Illness, there are thousands of different types of bacteria, many serving useful purposes, however a very small proportion of bacteria are harmful and cause Food borne illness or make food perish. A few Bacteria facts: Bacteria have no legs or wing, so they can not walk and they can not fly Bacteria are Hitchhikers, they must be carried from place to place by people, animals, wind and water Bacteria are present everywhere, just waiting for the chance to reproduce

HOW BACTERIA GET IN TO THE FOOD As bacteria could not travel on their own, they will reach the foods through: Human hands (improperly hand washing or not wash hands) Hairs fells down onto the foods Cough and sneeze in or near food preparation areas Spoiled or dirty uniform

HOW BACTERIA MULTYPLY Bacteria can reproduce rapidly by dividing in two, a process called Binary fission, as each bacterium needs only ten to twenty minutes to multiply and in six hours could reach millions of each bacteria. There are few types of Bacteria such as: Helpful bacteria: these types of bacteria that help us to grow crops, digest the food we eat, treat sewage to make it safe, develop new foods, create medicinal drugs, make food including yogurt, cheese and fizzy drinks. Pathogenic bacteria: these are the types of bacteria that cause illness and are responsible for most cases of Food poisoning and Food borne disease. Spoilage bacteria: these types of bacteria make food perish.

Ideal conditions for Bacteria: As a living being, bacteria needs something to stay alive and reproduce, the ideal conditions they need are: Food: usually food that high in protein, such as meat, poultry, fish and shellfish, eggs, milk and diary products, rice and pasta, these foods are prone to bacterial growth if they are served out of safe holding food temperature. Acidity: level of acidity also could influence the growth of bacteria. Time: when harmful bacteria left in warm condition on the right food with adequate moisture, they will reproduce rapidly within 10 to 20 minutes and become millions in 6 hours time. Temperature: most of harmful bacteria that cause food poisoning multiply at between 5 degrees C (41 degrees F) until 65 degrees C (149 degrees F), this range of food temperature called Danger Zone. Oxygen: most bacteria needs oxygen to live and reproduce, these bacteria referred to as Aerobes and few bacteria do not need oxygen to live and reproduce, these bacteria referred to as Anaerobes. Moistures: harmful bacteria needs moistures to stay alive, they can not multiply in dried food, however as soon as liquid is added to food such as dried eggs and powdered milk, the reconstituted products provide ideal condition for bacteria.

LESSON 03 FOOD CONTAMINATION Contamination is the presence of something harmful in food or drink which creates risk of injury, illness or discomfort feeling to human being. No one wants to eat contaminated food and the Law says that Food Handlers must protect food from contamination, it is your responsibility as food handlers to guarantee this job. CAUSES OF FOOD CONTAMINATION Divided by three main groups: 1. Physical 2. Chemical

3. Microbial Microbial contaminants are the main cause of Food borne illness. SOURCES OF MICROBIAL CONTAMINATION RAW FOODS For examples; meat, poultry, fish and shellfish, eggs and vegetables, when animals are slaughtered, the skin and flesh maybe contaminated by pathogenic bacteria, which naturally present in the gut, when the flesh is than minced for instance for burgers, the bacteria could spread through out the food, Shellfish filter water as they feed, if the water is polluted, the shellfish may absorb harmful bacteria or others microorganisms. PEOPLE Pathogenic bacteria can be found on human hands and in ears, throat, hair and also in cuts, spots and boils, you can spread bacteria by touching your face, hair or other parts of your body without wash hands than you handle the foods. Even clean and perfectly healthy people may carry pathogenic bacteria and viruses which can spread to food by poor personal hygiene habits. Coughing and sneezing can spread microorganism over a wide areas. Poor personal hygiene habits such as not washing hands after going to toilet can be threatening. PETS AND PESTS (ANIMALS) Insects such as flies, cockroaches, and animals including mice, dog, cat, amphibian, and reptiles, may carry pathogenic bacteria. AIR AND DUST Air and dust carry million of microscopic particles of dead skins, food and other debris that carry pathogenic microorganisms which can settle on uncovered foods. WATER Untreated and incorrectly treated sources of drinking water, such as rivers, lakes and reservoirs, can be sourced of pathogenic bacteria that can lead to dreaded food poisoning. SOILS Unwashed fruits, vegetables usually carry soil and dirt that may contaminate food FOOD WASTE Bacteria from food waste or debris can contaminate food if the debris or waste is improperly disposed.

HOW CONTAMINATION OCCURS Food contamination occurs could through several stages, from growing, slaughtering, harvesting or catching, processing, packing, delivering, storing, preparing, cooking, displaying, selling and serving. It is easy to see how physical or chemical contamination could arise, Microbial contamination is an invisible problem that occurs when: 1. Raw food, such as poultry and vegetables are contaminated by bacteria found in natural environment. 2. Pathogenic bacteria are transferred from raw food to high risk food (ready to eat food/cooked food) at any stages of food handling by: Direct contamination: when raw food touches a ready to eat/cooked food. Indirect contamination: when liquid or juices from raw food drip onto ready to eat/cooked food. Cross contamination: when bacteria are carried, for instance by hands or utensils, from raw food to ready to eat/cooked food (high risk food).

VEHICLES OF CONTAMINATION Bacteria can move, but they cannot travel far on their own, anything that enables bacteria to travel is referred to as Vehicles of contamination. People, Animals, Equipment and utensils are the most usual vehicles of contamination, in particular: Hands Work surfaces, Containers, Crockery and Cutlery Food contact surfaces that has not been cleaned properly between uses Utensils and Equipment such as chopping board, etc.

Vehicles of contamination moves pathogenic bacteria from contaminated sources, such as raw meat, to place with ideal conditions for multiplication, such as food which is high in protein and moisture, with sufficient warmth and time to multiply.

PREVENTING BACTERIAL CONTAMINATION Bacterial contamination leads to most cases of Food borne illness, and it takes only a small number of pathogenic bacteria, such as Salmonella and E-Coli 0157, to cause Food borne illness, therefore particularly important to ensure that: Raw and high risk foods are kept apart at all times, including period of storage, transport, preparation and display. All surfaces that come into contact with raw foods are thoroughly cleaned and sanitized after each uses.

Every food handlers has legal responsibility to avoid foods from harm, these tasks involved: Keep foods covered until use Use utensils, such as forks, tongs and slices to move foods, do not touch food with your bare or unwashed hands or wear disposable plastic hand gloves. Ensure that you do not wearing jewelry while handling food. Follow strict personal hygiene habits, including: keeping yourself clean and wearing suitable clean uniform, Washing your hands frequently, Keeping any cuts, boils or similar skin problems covered. Do not smoke, eat, drinking (only at water fountain provided) or chew gum in food areas, you could transfer bacteria from mouth to your hands then to foods. Separate raw and cooked foods at all times, from storage, transport, preparation and display. Use separate equipment and utensils for preparation of raw meats and poultry and other foods if possible. Undo packaging in an area away from food. Wash all raw vegetables, fruits and rice before use. Keep food areas clean, clean and sanitized all equipment, utensils and other food contact surfaces after every task involving food. Remove food waste or debris frequently throughout the day and dispose of it safely and hygienically and no pests. Store cleaning chemical in secure, clearly labeled containers well away from food Maintain safe holding food temperature.

LESSON 04 FOOD BORNE ILLNESS Food borne illness is the disease caused by eating contaminated food/drink, most of the cases of food borne illness is caused by the Food Handlers, in which they do not aware of food safety including improper personal hygiene, as Food handlers you have an absolute obligation to keep the food safe. The common symptoms of food borne illness are; Diarrhea, Nausea, Vomiting, Abdominal pain (cramp), Fever/chills, Weakness and Dizzy. Food borne illness can life threatening if those symptoms occurred in infants (children under 10 years of age) or elderly or when it turned become Dehydrated. Type of Food Borne Illness: 1. Food Poisoning 2. Food Borne Disease (Food Infection) FOOD POISONING Food poisoning is an illness caused by toxin or poison produced by bacteria as they grow and multiply in Food/drink, the outbreaks of food poisoning linked to unsafe food because of human error and happens frequently and dreadful, because food poisoning involved more than 2 or 3 people in one community if they have the same symptoms (abdominal cramp, vomiting, nausea, diarrhea, dizzy and sub-fever) because they have eaten/drunk the same food/water at the same time. Bacteria are the most common cause of food poisoning, such as Salmonella, Staphylococcus aureus, Clostridium perfringens and E-Coli. Virus such as Norwalk/Norovirus is also dreadful to lead food poisoning that produce toxin in food/water, unfortunately some toxin or bacteria/virus are cannot be destroyed by cooking (high temperature) or freezing temperature (example; when water turns to ice, it does not kill the bacteria) but the bacteria will not grow or multiply at this point. In some cases the toxin may still be in the food long after the bacteria have been killed by cooking, the only way to avoid are keep good personal hygiene when handling food and keep the bacteria out of food! Staphylococcus is one type of bacteria that cause food poisoning, because this bacteria produces large amount of toxin as they got into the food and multiply within an hours, these bacteria can be found in or on Human body, such as; on skin, nose, mouth and in cuts, boils and raw milk. Staphylococcus will get into food items such as cooked meat products, particularly ham, stews, gravies, custard, pastry filling, potatoes salad and other moist, high protein food. Once Mr. Staph

gets into the food/drink, he will multiply and produce toxin when the temperature of the foods is favorable (between 5 degrees C till 65 degrees C), you will never know that the food you are eating is being contaminated by Mr. Staph because he has no taste or odor, until then, the symptoms appears soon after you have eaten those contaminated foods. CONTROL MEASURES Food handlers are number one source of Staph bacteria. Do not give Mr. Staph an easy ride into the foods, follow these control measures and keep him out: 1. Avoid hands contact with cooked or ready to eat foods, use proper utensils or disposable hand gloves whenever you dealing with high risk foods, change gloves when contaminated or torn off. 2. Do not coughing or sneezing around food or in food preparation areas, if you do so, leave the area and wash your hands properly. 3. Wash your hands whenever contaminated (after toilet, cough or sneeze, after touching the exposure parts of your body) as human hands are terminal of bacteria. 4. Keep foods at safe holding food temperature, keep hot foods hot and cold foods cold (hot foods at 149 degrees F (65 degrees C) or below and cold foods at 41 degrees F (5 degrees C) or below) 5. Keep good personal hygiene at all times. FOOD BORNE DISEASE Food borne disease (food infection) is an illness as result from eating contaminated foods by large numbers of pathogenic bacteria (big amounts of pathogenic bacteria that have been in the foods, growing and multiplying). However, food borne disease could pull the trigger and become dreadful food poisoning! The symptoms are basically similar to food poisoning. Salmonella is an example of bacteria that often cause food borne disease, these bacteria usually found in raw poultry, eggs, raw meats, pork, veal, shellfish and diary products. Other bacteria such as E-Coli 0157 (normally lives in the water und lower part of human intestine tract). CONTROL MEASURES Salmonella can be destroyed by high temperature. Cooking food items to internal average temperature of 165 degrees F (74 degrees C) will kill most of bacteria, once the food items are cooked, you must keep the foods out of danger zone, keep the food contact surfaces or equipment that come into contact with food clean and sanitize, milk, dry milk and unshelled eggs must be pasteurized, re-cooling hot food within 6 hours (use blast chiller) or re-heated cold food rapidly to an internal temperature of 165 degrees F (74 degrees C).

Some bacteria cannot be destroyed by high temperature, neither cold/freezing temperature because when bacteria in extreme temperatures they will forming protective coating that allows bacteria survive under many circumstances , but all bacteria cannot grow and multiply at high and either cold/freezing temperatures (below 5 degrees C and above 65 degrees C), therefore, foods should be kept out of danger zone for immediate service, storage or preparation, otherwise bacteria will grow and multiply that leads food poisoning. Food being prepared must be at room temperature as little time as possible.

LESSON 05 PERSONAL HYGIENE AND HANDS WASHING People are common sources of pathogenic bacteria, so everyone who works with food must have the highest standard of personal hygiene and personal habits to avoid contaminating food. First impressions. It is good practice to start work clean and tidy, it will gives you good impression to any customers you meet as well as playing an essential part in helping to protect food from contamination. Personal hygiene you should perform on MSC Cruises as a food handler or when you work at FB Department, it is a daily routine: 1. Always wearing clean, neat and tidy uniform whenever on duty, shoes must be shiny 2. Take a bath minimum 2 times daily with soap, apply fragrance properly to avoid body odor, keep your breath fresh 3. Do not wear any jewelry, except a plain wedding ring might be allowed 4. For male; hair must be short, no color and female, hair must be well arranged (do not exceeding your forehead) and no color 5. Beard/Moustaches are not allowed, must be well shaved, moustache may be allowed as long as not exceeding the upper lip 6. Fingernails must be short, well trimmed and no color 7. Eating, drinking and smoking are prohibited in or near food preparation areas, drinking only at water fountain provided 8. Do not cough or sneeze in or near food preparation areas, if you do so, leave the area and wash your hands

9. Do not touch the exposure parts of your body (face, hair, etc), if you do so, leave the area and wash your hands 10. Always wash your hands whenever contaminated for 20 seconds As human hands are the main sources of spreading bacteria, you have a legal responsibility to keep them clean at all times whenever you dealing with food. HOW TO WASH YOUR HANDS 1. Wash your hands only at designated hand wash sink 2. Wet your hands under warm running water 3. Apply liquid soap properly onto palm of your hand 4. Rub your hands together vigorously until between your fingers, under finger nails, tops and palms of your hands for 20 seconds 5. Rinse your hands under warm running water and Dry with disposable paper towel (provided at dispenser nearby) and throw the used paper towel into the bin specially for paper towel that attached at side of hand wash sink 6. If the water tap is manual use the used paper towel to turn off the tap as barrier between your hand and the tap ESSENTIAL HAND HYGIENE Even if you can avoid touching food by hands, you will touch equipment, utensils and surfaces throughout the work period, your hands must be scrupulously clean at all times.Wash your hands frequently throughout your work period and wash your hands: BEFORE: Starting work Touching raw food and high risk food

BETWEEN: Handling raw and Cooked food AFTER: Handling raw food Visiting toilet Handling eggs in their shells

Coughing and sneezing into your hand or handkerchief Touching your hair or face Carrying out cleaning job or touching containers of cleaning chemical Dealing with rubbish/waste Eating, drinking or smoking

Never test food with your fingers or lick your finger tip to make it easier to pick up something, if you had an open wound, boils or cuts or you are sick, see the ships doctor immediately for further treatment, because it is strictly forbidden to work if you were sick.

LESSON 06 CLEANING AND SANITIZING (3 BUCKETS SYSTEM) Consumers expecting food premises to be cleaned and they assume that you handle their food hygienically, clean and tidy workplaces creates good impression as well as helping to make a safe, pleasant environment for everyone. However it is important to remember that even when something looks perfectly clean, it could be contaminated. CLEANING PROCESS Cleaning is a method/process of making something free from dirt and could be from contamination. It needs your energy and effort, machine, such as; dishwashing machine or floor scrubber. Activities includes wiping, rubbing, scrubbing and brushing, cleaning is intended to keep food and workplace safe. The aim of cleaning process: 1. Protect food from microbial contamination 2. Reduce opportunities for bacterial multiplication, by removing food debris 3. Avoid attracting pests 4. Protect food from physical and chemical contamination 5. Maintain safe workplace, for example; to avoid someone from slipping on greasy floor 6. Creates good impression for customers

DETERGENT Using approved detergent is to help dissolve grease and remove dirt more effective and easier. Detergent and hot water may kill some pathogenic bacteria, but some will survive, to prevent the bacteria from causing food borne illness, some items and equipment must be sanitized after they have been cleaned. Few facts of cleaning: A. Cleaning work surfaces Protect food from contamination Remove any loosen dirt Wash surface with hot water and approved detergent, using cotton cloth or sponge Rinse with hot water and clean cotton cloth Sanitized with approved chemical disinfectant Air dry

B. Washing Dishwashing machine provides effective way to clean and sanitized items used in the preparation of food. Rinse cycles usually runs at 82 degrees C to 89 degrees C. always follow manufacturer`s instruction, ensure that the machine is stacked without blocking the cleaning jets and is filled with right amount of correct chemical.

C. Washing by hands Many food activities involved washing some items by hands, use 2 sinks or 3 sinks method

Before you start cleaning, ensure that food is safely stored out of the way (keep food refrigerated), if you are cleaning a refrigerator, cold room/freezer, ensure that the food is kept at safe temperature. Switch off and isolate electrical devices, such as; slicers, refrigerators, vending machines, processing machines, ovens, salamander, etc. with dry hands before start of cleaning process. Ensure that you clearly understand on how to use a cleaning chemical safely and always follow manufacturer`s instruction, wearing protective rubber hand gloves, if you had any doubt regarding to your job, ask your supervisor.

SANITIZE Sanitizing is a method to destroy pathogenic bacteria, the cleaning process is never finished until all food contact surfaces have been properly sanitized. There are two ways to sanitize 1. Heat ; use hot water, at minimum temperature of 170 degrees F (77 degrees C) 2. Chlorine bleach; use cold water mix with chlorine bleach (chemical sanitizing) for concentration of 100 ppm (part per million) Two different methods of cleaning and sanitizing are used in food service operations. It is very important that you understand each method and how to use it, the two methods of cleaning and sanitizing are: three or two sinks method/3 buckets system (manual method), ware wash machine. Specially for 3 or 2 sinks method and ware wash machine method will further be explained in Stewarding lesson. The 3 buckets system The 3 buckets system is a method to clean and sanitize food contact surfaces and non food contact surfaces and equipment that cannot enter the ware wash machine, such as; preparation tables, waiter station, etc. But especially for food contact surfaces will mainly be cleaned and sanitized using ware wash machine The methods are: 1. WASH: fill the RED bucket with warm water and mix with approved detergent, use cotton cloth or sponge to wipe the surfaces to remove the dirt 2. RINSE: fill the GREY bucket with clean warm water, use cotton cloth only to wipe/rinse the surfaces to remove the left over soap and dirt 3. SANITIZE: fill the WHITE bucket with clear cold water and mix with chlorine bleach solution for concentration of 100 ppm (part per million)-use chlorine test paper to test the concentration of chlorine in the cold water, use cotton cloth only to wipe/sanitize the surfaces to remove the microorganism Never use wash-rinse-sanitize buckets for any other purposes, do not mix hot water with chlorine solution as the hot water will absorb the concentration of chlorine in the water, change the water for sanitize whenever got dirty, store all utensils and equipment in clean, dry place and off the deck (15 cm or 06 inches above the deck) after equipment have been sanitized, air dry is the best way to dry the utensils or equipment.

LESSON 07 HACCP AND SAFE HOLDING FOOD TEMPERATURE HACCP means Hazard Analysis Critical Control Point, it is a method to prevent food from contamination and food borne illness. It puts you in personal control of food safety. Contamination can be caused by people who do not know their job, it can be caused by food held at dangerous temperature, unclean utensils and machinery, air borne disease, insects and generally bad food management procedures. In many cases HUMAN HANDS can be the biggest offenders. Thankfully, you can prevent contamination by using common sense: Be clean Watch the food temperature Sanitize all surfaces that come into contact with food Think

Safe holding food temperature Hot food must be cooked and served at minimum temperature 149 degrees F (65 degrees C) or higher Hot food must be held at 149 degrees F (65 degrees C) or higher Cold food must be kept or served at maximum temperature 41 degrees F (5 degrees C) or below Refrigerator temperature must be at 40 degrees F (4,5 degrees C), for ideal refrigerator temperature is 40 degrees F (4 degrees C) Food on display no longer than 4 hours time or discarded Hot food which is not to be used immediately must be cooled to 41 degrees F (5 degrees C) within 6 hours time. Blast chiller is the safest and most effective way to do this There are 3 kind of refrigerator; reached in refrigerator, walked-in refrigerator and blast chiller Re-heat all cooled food to 165 degrees F (74 degrees C) rapidly to prevent contamination Frozen food temperature must be at -18 degrees C (0 degrees F) or below

If you are using bagno maria (serving dish), the pan or the bagno maria holding the hot food must be below the level of the water in the bain marie To keep cold food, it must be on a flat pan that makes direct contact with the cold top (or the ice) and food must be stacked low in the pan Cooling soup, gravy, stews, should be divided into small portion in shallow pans, leave them uncovered and use the blast chiller, when the temperature drops to 40 degrees F (4 degrees C), cover and label it

Cooking temperatures Poultry, stuffed poultry, stuffed meats and stuffing containing meats should be cooked at 165 degrees F (74 degrees C) or higher Pork, and any foods containing pork should be cooked at 160 degrees F (71 degrees C) or higher Beef at 165 degrees F (74 degrees C)

Store food in refrigerator Remember, if you storing foods in refrigerator cooked and raw food must be kept in either separate refrigerator, if there is only one refrigerator, cooked foods on top shelves and raw foods on the bottom shelves The most potentially hazardous foods (uncooked chicken, raw eggs) must be stored on the lowest shelves

Thawing potentially hazardous frozen food Thawing frozen food means defrosting process of frozen food. Only one safe place to thaw frozen food is thawing room (cell) or refrigerator that especially designated to thawing frozen food and the internal temperature should below 40 degrees F (4,5 degrees C) Only in emergencies, you can thaw frozen food under cold running water Never thaw meats, chicken, fish at room temperature or depth in still water, as the outside temperature of these foods will rise to the danger zone even before its all thawed

Food labeling HACCP principles required all foods in storage (dry, cold or temporary), to be labeled in order that the integrity of the food is ensured and to identify that the food and beverage is ensured. All

food containers of opened or prepared food are to be labeled as indicated, this procedure ensures the food will be used or discarded before it becomes out of date and potentially dangerous. There are two colors we use on MSC Cruise fleets: 1. RED or PINK label, indicated content, date prepared, time prepared, consume/discard by (date) and cook name, this label mostly use for food for immediate service or food on display (buffet lines), no longer than 4 hours time or discarded 2. BLACK label, indicated content, date opened, time opened, consume/discard by (date) and cook name, this label mostly use for food in storage or refrigerator, usually no longer than 7 days time or less after the original container was opened (includes the day of opening), otherwise food shall be discarded Labels must be fixed to the containers, so they cannot fall off or be blown off by refrigerator fans, self-adhesive labels are acceptable, remember that food product in storage/refrigerator or on display for immediate service must be clearly labeled, otherwise must be discarded. Food thermometer To ensure the correct food temperature, we must check the food temperature frequently, using the approved food thermometer (manual or automatic), make sure the food thermometer in good condition and always calibrate the manual food thermometer prior to use, to get ideal temperature, to calibrate, use a glass of crushed ice mix with cold water and sub merge the manual food thermometer into the crushed ice and wait until the thermometer scale pointed the normal scale 0-20 than the food thermometer is ready to use, but remember always sanitize the food thermometer using disinfectant/alcohol wipes after each uses for each food item.

LESSON 08 SANITATION FOR DINING ROOM PERSONELS Waiters, busboys and the buffet teams are some of the most important people in our food safety operation, they must put the rules and procedures into action every minute of everyday. Avoid cross contamination One of the biggest dangers for cross contamination in the restaurant is the Waiter station (side stand). It is the place where good food and clean utensils could be contaminated by garbage and dirty items (used cutleries etc.), therefore MSC has built a Shield to divide the clean side is only for food and clean dishes, glasses, silverware, clean napkins etc. the soiled side is specifically for dirty items that must go to the galley (dishwashing area) such as; garbage, used dishes, cups, cutleries, etc. follow the rules, clean to clean and soiled to soiled. The same procedure applies to

lockers under the waiter station, you may not store anything clean under the soiled side or otherwise (avoiding any chance of cross contamination). Avoid touching the eating surfaces Bacteria live on our bodies, especially our hands. Therefore, never touch the eating surfaces of utensils, plates, the inside (rim) of the glasses or cutleries with your bare hands. Hold them by the bottom, the side or the handles. Keep the waiter station clean The waiter station has only one purposes; for effective food service and food service material. Keep the cutlery drawers organized and clean. Clean and sanitize the tops and inside areas everyday using the 3 bucket system (after every service if necessary). Do not use the station for storage anything personal (pads, pens) including food. Avoid handling food with bare hands Never use your bare hands to handle any foods. Breads, rolls, pastry, salad, cold cuts, cheese, ice and even garnishes should never be touched by bare hands or even if you have just washed them, there are no exceptions. You are required to be professional, use tongs, spoon (service set) for fine service, for cleaning, you are required to wear disposable plastic hand gloves. Dishwashing machines All chinaware, glassware, silverware and plate cover (cambana) must be washed in the dishwashing machines, it is more fast and reliable method on MSC ships to effectively wash, rinse and sanitize, the thousands of these items we use everyday (washing in three sinks method is also possible, but it takes sometimes when you have finished). Hand wash sink- hands only Never wash anything except your hands at hand wash sinks, pots goes to the potwash, everything else to the dishwash. Never even think about washing utensils (cutlery, ice cream cups and soup cups) at hand wash sinks, after dishes, cutlery, and glasses have been properly cleaned and sanitized in the dishwashing machine, they are almost free of bacteria, so they must be stacked to air dry. Never use towels to wipe plates, because towel will contaminate them, even though the plate or glass may appears shiny and clean after you wipe it, it will have more bacteria on it than one which is not been wiped with towel. Washing cutlery When you take your dirty cutlery to the dishwashing area, put them in the basket with eating ends down (at the bottom) to let the high water pressure under the basket wash everything effectively. Public Health (and MSC) says you can wipe cutlery-but only cutlery-if it leaves the

dishwash machine spotty (this caused by hard water or sometimes by rapid drying) BUT you may only wipe cutlery if you wear plastic gloves and use a designated clean cotton cloth, changing the cotton cloth every time it becomes slightly damp. In all cases, MSC prefers cutlery not to be wiped, but if it is matter of presentation. Others guidelines for waiters and assistant waiters All waiters and asst waiters will be checked by the maitre dhotel to ensure all uniforms are cleaned and well ironed, prior you carrying out your duty Hands, nails, hair, moustaches/beard will be checked daily for grooming All waiters and asst waiters must wash their hands whenever entering the galley or prior taking the new food at the galley Asst waiter must change linen in bread basket after each sitting, if it is an open sitting then the basket must be changed after each table is changed (lately on MSC, we do not use under liner on bread basket, we using stainless steel bread basket to minimize the possibility of cross contamination) All dining rooms must be shampooed once a voyage (deep cleaning), if the voyage is longer than 7 days, it should be done twice All asst waiters or waiters taking ice from ice machine using ice scoop provided inside the ice machine Asst waiter or waiter serve up bread or rolls to passengers must wear plastic gloves or service sets (recommended) Baby chairs must be stored in clean area and sanitized after each use Tray is never being left on deck Personal belongings should never be brought to the dining room Smoking, drinking, eating are prohibited in the galley (drinking only at water fountain) You are not allowed to enter galley areas (garde manger, dishwash, hot kitchen, pastry) if you need any assistance, notify your supervisor Do not taste food at waiter station by any reason (taste the food by licking your finger tip is strictly prohibited) Do not used cracked or chipped glass or dishware if they out of shape Never place soiled dishes on the same tray with the clean ones

Never place cold food on the same tray with the hot ones Never sit on counters or tables Keep your hands away from your face and hair and hands out of your pocket Never chew gum, yawing, sneezing or coughing and do not spit in the restaurant or galley

LESSON 09 SANITATION FOR THE BAR AND BEVERAGE TEAM Making and serving drinks, including wine and water-is an art that requires not only professional skill, but an awareness of the possible dangers of contamination if it is not done properly. Making cappuccino, for example, could cause a passenger to become sick, if the milk was out of temperature. A gin and tonic with ice could do the same thing, if the ice had been touched accidentally by the bartenders hand. Handling ice Ice can carry numerous bacteria, it must be made, handled, stored and dispensed carefully to avoid contamination, respect it, and follow these safe handling points: 1. Store ice only in the stainless steel ice bins provided at each bar, and keep the ice covered with the lids provided 2. Never touch the ice with your bare hands 3. Use the scoop provided at the ice machines and ice bins (attached or not) 4. Never use the same ice for drinks that you use to keep cans and bottles 5. Use only the ice stored in the stainless steel ice bins for mix drinks 6. Transport ice in covered clean containers 7. Use the ice chests provided for that purpose and keep them tightly covered 8. Cleaning buckets and garbage containers should never be used to transport ice Handling cocktails and its garnishes Drink mixes and cream are potentially hazardous food items where bacteria may grow and reproduce rapidly, these items must be kept refrigerated after being opened. Fruits should always be kept covered in plastic or stainless steel containers

Never bring wood or cardboard boxes to the bar or bar pantry Avoid handling cut fruits (like cherries, melons or other garnishes) with your bare hands, while cutting fruit, wear a plastic gloves on the hand used to hold the fruit and toothpicks to place the cut fruit in glasses

Sanitize Bar equipment All bar glasses and utensils such as mix containers, cutting boards, scoops and spoons must be washed in the glass washing machine, use the 3 bucket system to clean bar tops, counters, shelves, refrigerator, etc. The Coffee machine The parts to watch are the food contact surfaces (steam spout and cup warming area), keep a small bowl with 100 pm of chlorine bleach and cotton cloth near the machine to wipe down the steam spout when required. Glass wash machine MSC has detailed standard procedure for cleaning the Hobart glass wash machines in all pantries, always check the final rinse temperatures and sanitize the machine after everyday use. Other guidelines for Bar and Beverage teams Check temperature of all under counter refrigerators three times daily Report any machines or equipment that did not work properly to your supervisor Make sure garbage bins are covered when not in use All refrigerators or under counter refrigerators must have an accurate thermometer inside them All refrigerators must have maximum internal temperature of 40 degrees F (4,5 degrees C) Wash- rinse and sanitize and air dry always the following items: Cutting boards, can openers, strainers, all bar utensils, counter shelves, drawers, tables, walls, racks, sinks, ice machines with scoop, sanitizing solution must at 100 ppm, label all cleaning bottles as indicated by MSC Cruises Ensure all glass ware are free from finger prints, chips, cracks and debris Do not report to work wearing dirty outfits

Never keep canned or bottle drink in ice machine or in ice for mix drink Never chew gum, yawing and cell phone must switched off whenever on duty

SANITATION FOR PROVISION ROOM (CAMBUSA) Safe food handling starts with the delivery of provisions to the ship. All our food and beverages supplies are delivered to the pier in trucks or containers, and transferred into provision room (cambusa), then the provision master and his teams are responsible to make sure that everything received is in good condition and stored properly, according to its characteristic and the safe temperature needed to prevent bacteria from growing and multiplying. First-In, First-Out (FIFO) The Cambusa teams must understand the FIFO principle, rotating the supplies and always putting the new food items behind the old ones, so the old ones will be used before the new ones, it is good practice to put a date label or stamp on all the supplies, so you can check that the FIFO rotation system is working, always check expiry or use by-dates, and never use items past their expiry date. We must protect the potentially hazardous food items like meats, fish, eggs, dairy products, cheese, etc. these can be harmed if they are left on dock in the sun for several hours (they will support the rapid growth and reproduction of bacteria and must be loaded first, and transferred immediately to the store room refrigerators and freezers. You must check all food supplies for damage, never accept something that is damaged, leaking or broken (out of shaped). Look for these signs: RED MEAT; be sure it is frozen, no discoloration, no bad smells, it must be pink or bright red, not dark red, brown, green or spotted. It should never be slimy, thrown away any spoiled meat. FISH; be sure it is frozen, flesh must be firm, not loose, eyes not bulging, no bad smells. EGGS; refuse any leaking or cracked eggs. CANNED GOODS; check all canned goods for damage. Any broken, dented, leaking or damaged canned goods must be refused, returned to the supplier or thrown away. Look for labels Be sure Food supplies are properly labeled, do not accept anything without label-return them to the supplier, if the label has been torn off, re-attach. Throw away containers that do not have labels, follow these rules:

1. Avoid contamination of foods after they have been loaded into the correct store rooms 2. Store nothing directly on the deck-use carabotini (pallet) 3. Ensure all foods are covered 4. Never store foods under dripping pipes, in technical spaces, in cabins or corridors 5. Check all storeroom refrigerators and freezers are working properly 6. Store cooked and raw foods separately in their proper spaces 7. Close refrigerator doors when not in use and quickly 8. Issue provisions at set times-not randomly 9. Never overload refrigerators 10. Check the temperature of all walked-in refrigerators everyday

LESSON 10 SANITATION FOR HOUSEKEEPING DEPARTMENT Housekeeping department is one of the biggest area on the ship and involves every rule in the Sanitation manual. Housekeeping is much more than just service to passenger cabins, in this department, your duties brings you into contact with food, ice (and water), room service, pest control, special procedure to follow if passengers (or crews) To keep all the area claean, health and hygine all crew members must follow the standar regulation from (USPH) such as : a. Food contact surface is are the surface that directly touch food in storage, preparation area or service area (clean by using dishwashing machine) Examples : knives, spoon, forks, pots, pans, glasses, slicing machine, cutting board b. Non food contact surfaces is are the ignore to the surfaces that not contact directly whit the food in storage or in preparation area or in service area (clean by 3 bucket system) Examples : Tables, chair, tray, table clots, refrigerator and exc

ICE TREAT IT WITII RESPECT bacteria can be bom in water. when water tums to ice, it does not kill bacteria it just slows it down for a while. Never touch ice with your hands. Use an ice scoop and disposable gloves. Never store food or drinks in ice machines. Keep the covers on ice machines closed. Never use cups, glasses, bottles or any other containers to get ice from machines only use the ice scoop, and hang it on the chain in the machine when you have finished

USPHS TEN GOLDEN RULES

READ THIS FIRST The following rules apply to all Cruise Ships in all Cruise areas. They comply with the 2000 USPHS Operations Manual, and all European sanitation protocols. 1. a. b. c. d. 2. a. b. c. d. 3. a. b. c. d. e. f. 4. a. HEADLE FOOD & BEVERAGES HYGENICALLY Wear plastic disposable gloves when handling any cocked or ready to eat food. Always wear a clean hat and clean uniform when in a food handling area. Never smoke in or near a food or beverage handling or dispensing area. Never eat or drink in food or beverage handling or dispensing areas. ALWAYS USE THE 3-BUCKET SYSTEM FOR CLEANING WASH with soap and water in the RED with water as hot as your hands can tolerate RINSE with warm clear water in the GREY bucket SANITIZE with chloring in col water in the WHITE bucket (100ppm = 1 cap of chlorine / bucket use test strips. NEVER use WASH RINSE SANITIZE buckets for any other purpose. ALWAYS CHECK NAS MAINTAIN CORRECT FOOD TEMPERATURES ALWAYS use a hygienically cleanfood thermometer use alcohol wipes to clean thermometers. No food (cooked or raw) mayt be served or used at more than 50C (410F) or no less than 600C (1400F) Fish, mea, soups, vegetables, pasta, sauces and sausages must be at least 75 0C (1650F) Hot chickun, ham, eggs (scrambled, omelets, fried ec (must NEVER be less than 0 74 C (1650F) Pork must never be served at less than 710C (1600F) Refrigerator temperatures must ALWAYS be at 40C (400F) or lower STORAGE OF FOOD IN REFRIGEATORS Cooked and raw food must be kept in either in separate refrigerators on in Safe Storage order (See SP23.10)

If there is only one refrigerator, 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. SEPARATION a. Cooked and raw food must be kept in either in separate refrigerators on in Safe Storage order (See SP23.10) 6. LABELLING a. 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 content, date and time placed and explry date seven days from the day it was placedinto the refrigerator or other storage area 7. TRANSPORTING FOOD BETWEEN GALLEYS AND SERVING OR PRESENTATION AREAS a. 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 HAND ALWAYS FOR 20 SECONDS a. 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 handing areas. Always dispose of paper towels properly in the designated towel waste bin. e. AVOID coughing or sneezing in food preparation areas. If this happens, leave the area and wash your hands f. NEVER fouch 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 retuming. 9. NO ILLEGAL OR DANGEROUS PRACTISES a. NEVER take any utensils, plates, glasses, equipment or food to ypur 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 ONES a. NEVER use towels, dishcloths or any non p designated cloths for cleaning or polishing surgaces b. Only use clean cotton cloths to Rinse and Sanitaze. Sponges may be used for washing

b.

SAFE FOOD TEMPERATURES

F
All refrigerators (air temperature) 40o 0o 180o 0o 41o 41o 41o 149o 149o 41o 149o 165o 160o 41o Meat, Seafood, Poultry, Frozen Eggs, Dairy Products etc. 70

C
4.5 o -18o 82o -18o 5o 5o 5o 65o 65o 5o 65o 74o 71o 5o 21o or lower or lower or lower or lower or lower or lower or lower or lower or lower test with spear thermometer or higher Internal temperature temperature at center In Refrigerators OR Fully susubmerged under cold running water

EQUIPMENT

Surface of Frost Top tables Bain Marie water temperature Frozen food Food on frost-top surfaces Food in refrigerators Cold milk before serving Hot food before serving

FOOD

Hot food before cooking Eggs before cooking Food on hotplates or bagno Maria Cooking of meat, poultry, turkey & reheated food Cooking of pork

THAWING FOOD

(water temperature)

Never storo Ice Carvings, Decorations, Flowers etc. in the same refrigerators must have air gaps between trays and shelves to allow fast temperature circulation.

Important Never thaw potentially dangerous food at room temperature. Never store ice carvings, decorations, flowers etc. in the same refrigerator with food of any kind. All food stored in refrigerator must have air gaps between trays and shelves to allow fast temperature circulation. Use spear thermometer (Food Thermometer Temperature / F.T.T.) to check & record internal temperatures. Neutralize and sanitize thermometers (F.T.T.) before and after every use with dip it into ice crush for more less than 4 minute, if the temperature of F.T.T is 32 OF / 0OC, thats mean the F.T.T in neutral condition than sanitize it with alcohol tissue paper, wipe it in one way for tree time.