cellence in Sanitation

Food & Beverage Sanitation Training Program

cellence in Sanitation
Table of Contents
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

I. SAFE FOOD HANDLING . . . . . . . . . . . . . . . . . . . . . . . . . 4

1. Personal Hygiene . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
2. Cleaning and Sanitizing . . . . . . . . . . . . . . . . . . . . . . 6
a) Three-bucket System . . . . . . . . . . . . . . . . . . . . 6
b) Three-compartment Sink . . . . . . . . . . . . . . . . . 7
c) Automatic Dishwasher . . . . . . . . . . . . . . . . . . . 8
3. Receiving, Storing, Preparing, Thawing,
and Serving Safe Food . . . . . . . . . . . . . . . . . . . . . . 9
a) Receiving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
b) Storing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
c) Preparing . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
d) Thawing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
e) Serving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
4. Food-borne Illness and Contamination . . . . . . . . . 16
5. Hazards to Safe Food . . . . . . . . . . . . . . . . . . . . . . 17
6. Pest Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

II. GARBAGE HANDLING . . . . . . . . . . . . . . . . . . . . . . . . . 18

1. Garbage Separation . . . . . . . . . . . . . . . . . . . . . . . . 18
2. Garbage Containers . . . . . . . . . . . . . . . . . . . . . . . . 18
3. Garbage Disposal . . . . . . . . . . . . . . . . . . . . . . . . . 18

III. HELPFUL DEPARTMENTAL “HINTS” . . . . . . . . . . . . . . 19

1. Restaurants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
2. Lounges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
3. Galley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
4. Housekeeping and Room Service . . . . . . . . . . . . . 24
5. Staff Areas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

IV. SANITATION INSPECTIONS . . . . . . . . . . . . . . . . . . . . . 26

1. Types of Inspections . . . . . . . . . . . . . . . . . . . . . . . 26
2. Scoring System . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
3. Inspection Routine . . . . . . . . . . . . . . . . . . . . . . . . . 27
4. Vessel Sanitation Inspection Report . . . . . . . . . . . . 28

1
Introduction
When cruising became popular in the early 1970’s, reports of illnesses
caused by the food and water served onboard cruise ships began to
surface. Between 1970 and 1975, the United States Public Health Service
(USPH) conducted investigations of these reports, which, by 1975,
ultimately lead to regular inspection of all cruise ships entering U.S. ports.

The Vessel Sanitation Program (VSP) is a cooperative program between

the cruise ship industry and the Centers for Disease Control (CDC), the
USPH Service, and the U.S. Department of Health and Human Services.
The goals of the VSP are to maintain a level of sanitation that will lower
the risk of food-borne disease outbreaks, and to provide a healthy envi-
ronment for guests and staff on board all cruise ships. On board most
ships, the VSP is referred to as USPH.

Because we cherish our guests and staff,

Celebrity Cruises is intent on adhering
to the strictest standards set forth
by USPH and the Centers for
Disease Control.

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I. Safe Food Handling
There is no margin for error with food safety. It is our obligation, not our option, to serve safe food!

Our guests will judge our ships and our service by observing the appearance and behavior of the staff
members serving them. The best protective measure against food-borne illness is good personal hygiene.

People are both the cause and the victims in food-borne illness incidents. It is our obligation to
prevent food-borne illness by building a sanitary barrier between the product and the people who
prepare, serve and consume the product.

1. PERSONAL HYGIENE
Good personal hygiene is very important in the prevention of food-borne illness, and it includes the
following measures:
■ Clean hands.
■ Personal cleanliness/daily bathing or showering with soap.
■ Wearing proper work attire, including a clean uniform.
■ Avoiding unsanitary habits and actions, such as scratching, touching parts of our body, etc.
■ Good health.
■ Reporting immediately to the doctor when feeling ill.

Human beings are carriers of bacterial germs. Bacteria are carried on a person’s hands, in his/her
nose, mouth and intestinal tract, and especially in infected cuts or sores. These can easily be
transferred to food during food-handling activities. To prevent this from happening, good habits of
personal hygiene must be practiced at all times:

ALWAYS WASH YOUR HANDS

■ After using the restroom, a handkerchief or a tissue.
■ Before coming to work and after a break, especially after eating or drinking.
■ After handling something dirty (pans, china, trays, equipment, towel, etc.).
■ After smoking.
■ After handling raw food, particularly meat, poultry or seafood.
■ After touching your hair, nose or other parts of your body.
■ After using any cleaning materials, including chemicals.

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 PROPER HANDWASHING PROCEDURE

SOAP
2. Moisten hands, soap thoroughly,
1. Use water as hot as the hands and lather to elbow.
can comfortably stand.

3. Scrub thoroughly, using a clean 4. Rub hands together, using friction,

brush for nails. for 20 seconds.

5. Rinse thoroughly under running 6. Dry hands, using single-service

water. towels or hot air dryer.

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2. CLEANING AND SANITIZING
Cleaning is the physical removal of soil and food matter from a surface. Sanitizing is the reduction of
the number of microorganisms (bacteria) to safe levels on any food contact surface.

a. Three-bucket System
Food contact surfaces and large utensils/machines should be washed, rinsed and sanitized by
hand, using the three-bucket system.
■ Wash (Red Bucket)
Use water that is as hot as you can tolerate to activate the detergent. Wash the item or
surface of the item with a cloth, brush or approved scouring pad.
■ Rinse (Gray Bucket)
Rinse the item or surface with hot clean water utilizing a clean cloth.
■ Sanitize (White Bucket)
The sanitation solution should be mixed to contain 200 ppm of chlorine — 1/2 oz. of bleach
(30 ml) to 2 gallons of water (8 liters). Use the chlorine cap for measurement. The sanitizing
solution must have a temperature of at least 24°C (75°F). Sanitize the cleaned item or surface
by swabbing with a clean cloth that has been immersed in this solution. Leave the surface
slightly damp to permit the chlorine to effectively sanitize and air dry. Only food-contact
surfaces must be sanitized.

Wash (red) Rinse (gray) Sanitize (white)

ALWAYS
• Use chlorine test strips to accurately measure the concentration of the sanitizing solution,
in parts per million (ppm).

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 • Make sure that the sanitizing solution does not exceed 200 ppm of chlorine, unless you are
instructed by your supervisor to increase the amount of chlorine in the sanitizing solution.
• Have test strips in place to frequently check the strength of the sanitizing solution.
• Allow all sanitized equipment/food-contact surfaces to air-dry.
• Use spray bottles with chlorine solution for hard-to-reach areas.
• Dismantle and clean all machines (e.g. meat saw, hamburger machine, rondo machine,
iced tea machine, hot chocolate machine, etc.).
• Have the three-bucket system in place at each station where people work with food. If no
one works in the station, the buckets of the three-bucket system should be stored inverted
(upside down) and nested (stacked).
• Have instructions posted above the three-bucket system.

NEVER
• Use a water hose to clean equipment or table tops. This can not only damage the equipment,
but it can kill you because of an electrical shock.
• Pour buckets of water on equipment or table tops to clean them.
• Use buckets that are not labeled.
• Use a towel to dry any of the equipment or food contact surfaces. All food service surfaces
must air-dry after they have been wiped with sanitizing solution.

b. Washing in Three-compartment Sink

Utensils too large to fit inside the dishwasher should be washed, rinsed, and sanitized in the
three-compartment sink.
■ Step 1: Scrape
Remove excess food that may deactivate the detergent.
■ Step 2: Wash (Sink 1)
Thoroughly wash in a hot detergent solution, at about 120°F (49°C), in the first sink.
■ Step 3: Rinse (Sink 2)
Rinse until item is free of detergent in clean hot water, at about 120°F (49°C) to HOT (60°C)
in the second sink.
■ Step 4: Sanitize (Chemical) (Sink 3)
Immerse in a solution that has a concentration of 50 ppm chlorine for at least 7 seconds, and
is a temperature of 175° or above.

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 ■ Step 5: Air-dry
Do not wipe any item with a cloth to dry it. Store inverted (upside down) in area specially
designed/used for cleaned & sanitized equipment/utensils.

ALWAYS
• Use chlorine test strips to accurately measure the concentration of the sanitizing solution,
in parts per million (ppm).
• Ensure that the detergent dispenser is full.
• Use a measurement cup for the chlorine or the “cap” of the bleach container.
• Have one person handle soiled equipment only and never touch clean equipment.
• Have another person take items that have been cleaned and sanitized from the air drying
area directly to the shelving units for storage.
• Have the shelving units cleaned and sanitized daily.

NEVER
• Put or temporarily store pots and pans on the floor.
• Use a spraying hose for cleaning surfaces of walls.
• Use stainless steel scouring pads.
• Allow any rust or grease build-up to be visible on any equipment. Items with this build-up
are to be cleaned with the appropriate detergents.

c. Automatic Dishwasher Machine

Check the strainers, spray arms and rinse jets for blockage after each meal service.
■ Step 1: Scrape
Remove excessive food soil that may deactivate the detergent.
■ Step 2: Pre-Wash
Pre-wash all dishes and utensils before washing.
■ Step 3: Racking
Properly rack all dishes. Leave enough space between plates so that they are exposed to
the unobstructed spray from spray arms and rinse jets. Glasses, cups and bowls should be
placed upside down so they will not fill up with water.
■ Step 4: Washing
120°F (49°C) or above.

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 ■ Step 5: Final Rinse
165°F (74°C) for stationary/single rack machines.
180°F (66°C) for all other machines.
■ Step 6: Air Dry
Do not wipe dry. Store in areas specially designed/used for cleaned & sanitized equip-
ment/utensils.

As dishes pass through the machine, they are washed with detergent and hot water. They are then
rinsed with clean hot water, and sanitized with hot water in the last section of the machine.

ALWAYS
• Ensure that the detergent and the rinsing agent dispensers are full.
• Ensure that the machine is cleaned properly after each meal service.
• Dispose of all chipped china or glassware right away, and advise your supervisor.
• Soak the internal shields/curtains of dishwasher in a sanitizing solution at the end of each day.
• Clean and check all storage shelving units and their contents.
• Clean the machine weekly with scale remover. Run it for 20 minutes with the chemical, and
then drain it. The machine must then be re-filled and turned on to remove the chemical.
Three cycles of filling, switching on and draining are necessary before the machine can be
used to clean any equipment.
• Assure the final rinse is reaching the proper temperature. If the machine does not reach the
proper final rinse temperature, you must immediately inform your supervisor.

3. RECEIVING, STORING, PREPARING, THAWING AND SERVING SAFE FOOD

a. Receiving
The company purchases food only from reputable suppliers who have an HACCAP control
system in place. However, to minimize the chance of taking soiled or contaminated food on
board, all food must be inspected before it is loaded onto the ship. If any food is showing signs
of spoilage, or if it is of inferior quality, it must be rejected.

b. Storing
Proper storage is another line of defense against the growth of bacteria. Potentially hazardous
foods must be stored at certain temperatures, out of the temperature danger zone (41-140°F
= 5 - 60°C).

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 STORAGE TEMPERATURES
■ Refrigerated storage at or below 41°F (4°C).
■ Internal temperature of refrigerated items at or below 41°F (4°C).
■ Frost top tables at or below 41°F (4°C).
■ Frozen storage at or below 0°F (-18°C).

In order to avoid cross-contamination, cooked or ready-to-eat foods and raw poultry, meat
or seafood must be stored either:
■ In separate refrigerators or freezers.
■ In separate sections of the same refrigerator or freezer, minimum 6” apart.

ALWAYS
• Use thermometers in all refrigerators and freezers. Ensure that all refrigerators have internal
thermometers, and that they are in proper working order.
• Keep temperature logs for at least six months of history.
• Rotate inventories FIRST IN-FIRST OUT (FIFO).
• Cooked, potentially hazardous food must be cooled within the following time parameters:
(1) In the blast chiller within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) within 4
hours, from 21°C (70°F) to 5°C (41°F) or less.
• Potentially hazardous food must be cooled within 4 hours to 5°C (41°F) or less, if prepared
from ingredients at ambient temperature.
• Check for expiration dates, especially on dairy products.
• Cover all food mise-en-place (e.g. vegetables, fruits, cold cuts).
• Check and clean the rubber gaskets on all refrigerator doors. Report damaged refrigerator
gaskets to your supervisor.
• Check for ice and condensed water on the cooling elements.
• Use and label plastic food storage containers (e.g. flour, sugar, salt).
• Sanitize all ready-to-eat raw fruits with 10 ppm chlorine solution or Micro Chlor before
preparation and consumption.

NEVER
• Allow other items to be stored inside milk dispenser cooling units.

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 • Allow any paper, carton or wooden boxes in food preparation areas.
• Stack food containers on top of each other.
• Store food under overflow trays of cooling systems or air conditioning systems.
• Keep personal items in food storage areas and preparation areas.
• Return raw or prepared foods back to their original containers once they have been
removed. Items have to be stored in a clean, covered container, except during preparation
or service, and must also be dated and labeled as to the content.
• Fill a storage container to the top of the container. The cover must fit tightly.
• Store eggs and frozen egg products on top of any other food items. If the container breaks,
it can contaminate other foods.

c. Preparation
Once food has been purchased and stored, it is essential that it be prepared and served safely.
This is the stage at which the greatest risk of contamination and temperature abuse can occur.

The most common factor found in outbreaks of food-borne illness is the failure to adequately
control food temperature. Since disease-causing bacteria are capable of rapidly multiplying at
temperatures from 41°F to 140°F (5 to 60°C), this is known as the Temperature Danger Zone.

The total accumulated time potentially hazardous foods are exposed to the temperature danger
zone must not exceed four hours. The food should pass through the danger zone as few times
as possible.

SOME IMPORTANT POINTS TO REMEMBER:

• Dirty and improperly cleaned utensils and equipment may contaminate the food.
• Cross-contamination is the transfer of bacteria from something dirty to something clean or
from food with many bacteria to food with fewer bacteria.
• Cooked and ready-to-eat foods such as cold cuts, salads, peeled fruits, etc., must not be
handled with bare hands. Since no cooking process that would kill the bacteria follows,
plastic gloves must be worn whenever these foods are touched.
• Food that has not been prepared, or is not going to be served immediately must be kept
refrigerated.
• Food must be cooked to proper temperatures to kill any bacteria that might be present.

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250 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250°F 121.1°C
Canning temperatures for low-acid vegetables, meat, and poultry in pressure canner.
240 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 240°F 115.6°C
230
Canning temperatures for fruits, tomatoes, pickles in water-bath canner.
220
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212°F 100°C
210
200
190 Cooking temperatures destroy vegetative forms of most bacteria. Time required to kill
bacteria diseases decreases as temperature is increased.
180
170
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165°F 73.9
160
150 Hot-holding temperatures prevent growth of bacteria.
140 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140°F 60°C
130 Some bacterial growth may occur. 130°F 54.4°C
120 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120°F 48.9°C
110
100
Temperatures in this zone allow rapid growth of bacteria and production of
90
toxins by some bacteria.
80
70
60 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60°F 15.6°C
50 Some growth of food-poisoning bacteria may occur.
40 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40°F 4°C
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32°F 0°C
30
Cold temperatures permit slow growth of some bacteria that cause spoilage and illness.
20
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14°F -10°C
10
Freezing temperaures stop growth of some bacteria, but allow others to survive.
0 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0°F -17.8°C

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 ALWAYS
• Keep food off of the floor.
• Keep food covered.
• Keep food covered in storage or during transportation.
• Use sanitized utensils.
• Avoid cross-contamination.
• Avoid handling foods with your bare hands.
• Keep food refrigerated.
• Cook food to proper temperatures.

NEVER
• Place or store food on the floor, even if it is for a short period of time.

d. Thawing
Thawing foods at room temperature is not allowed. Below are the only four ways to thaw
potentially hazardous frozen foods correctly:
■ In refrigerated units at or below 41 °F (5°C).
■ Under potable (drinking) running water at or below 70°F (21°C).
■ In a microwave oven. Food must be transferred immediately to conventional cooking
facilities as a part of the continued cooking process. The entire cooking process can take
place in the microwave oven, but must be uninterrupted.
■ As part of the conventional cooking process:
• Cool leftovers and prepared foods rapidly.
• Reduce the length of time that leftover and prepared foods remain at temperatures in the
danger zone. They must be cooled to below 41°F (5°C) as fast as possible.
■ The best way to cool large quantities of gravy, soup or stew is to use the blast chiller or to
divide them into small portions in shallow stainless steel containers and place them into a
bath of ice. By stirring the food often, the temperature will drop to less than 41°1 (5°C)
within a short time. The food should then be transferred to a refrigerator.

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e. Serving
Food must be served in a sanitary manner. Service is another area where food can be contami-
nated by staff members or equipment, even though it was handled properly all the way from
purchasing through the preparation and holding process. Food-borne illness outbreaks can be
attributed to one or more of the following:
■ Failure to properly cool, re-heat, or cook food.
■ Poor personal hygiene of employees.
■ Infected employees.
■ Improperly cleaned equipment.
■ Foods prepared too early before service or consumption.
■ Raw ingredients used in foods that receive no further cooking.
■ Food allowed to remain at temperatures where bacteria can grow.
■ Cross-contamination.

CARRYING UTENSILS AND SERVING FOOD

Always Never Always Never

Always Never Always Never

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ALWAYS
• Make sure that all food handlers are free of any infections, cuts or sores on hands. Even if
a Band-Aid is used, gloves are required. Cuts on forearms also have to be protected with
a small dressing that completely covers the cut or abrasion.
• Have the lids of garbage containers off the bins during food operation hours only.
• Carry glasses, china or silverware on a tray, not with your bare hands.
• Discard open butter and cream leftovers after service.

NEVER
• Keep personal items on the waiter station, inside pantries or in any food operation area.
• Place boxes or containers directly from the floor onto a food preparation surface.
• Use the same cutting board for raw and cooked meats, without cleaning and sanitizing it in
between uses.
• Use the same knife for raw and cooked meats, without cleaning and sanitizing it in between
uses. This prevents cross-contamination.
• Hide food preparation utensils.
• Use cleaning rags as a sweatband.
• Allow any staff member suffering from diarrhea to work. This could lead to a potential
dysentery viral outbreak.
• Allow any food handlers to eat or smoke in food preparation areas. Hand-to-mouth contact
may result in contamination of food and equipment.

TRANSPORTATION OF FOOD

ALWAYS
• Cover all food items during transport.
• Sanitize all ready-to-eat raw fruits with 25 ppm of Micro Chlor solution before preparation
and consumption.
• Transfer food from one refrigerator to another as quickly as possible.
• Assure all equipment used to transport food is clean and sanitized.

15
 NEVER
• Place food on the floor.
• Allow food to sit at room temperature for long periods of time.
• Use cracked or chipped containers.
• Transfer hot, ready-to-eat items, without a heated transportation trolley (with a thermometer).

FOOD ON BUFFETS

ALWAYS
• Keep temperature of cold foods at or below 41°F(5°C).
• Keep temperature of hot foods at or above 140°F (60°C).
• Use a sneeze guard or cover to protect all foods on buffet lines.
• Keep all fruits, milk products and canned juices on ice at all times.
• Maintain bain-maries temperatures at 180°F (82°C) or above.
• Have water level in bain-marie cover the inserts by 1” so that the temperature will remain
at the required level.
• Have additional serving spoons or tongs to use as replacements when food starts to
build up.
• Store salads, condiments, etc., in containers surrounded with chopped ice that is 1” below
the top of each container. Keep the temperature at 41 °F (5°) or below.
• Supply all cold buffet tables with enough ice to ensure all cold buffet items are in the
required temperature zone. Drains must be in good repair and working condition so that no
water accumulation is noticed.
• Assure that no raw decorations are used on buffets.

4. FOOD-BORNE ILLNESS AND CONTAMINATION

a. Food-borne illness poses a serious threat to public health. Bacteria, viruses and parasites are
responsible for the major food-borne illnesses. The basic control measures against illness
include food from approved sources, proper storing, cooking and cooling of all foods,
prevention of cross-contamination and good personal hygiene of food handlers.

b. Contamination is the unintended presence of harmful substances or organisms in food. It is

necessary to guard against all practices that can increase the likelihood of contaminating any
food items.

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5. HAZARDS TO SAFE FOOD
There are three main hazards to safe food: biological, chemical and physical.
■ The biological hazard causes the greatest percentage of food-borne illness outbreaks. It is very
challenging to control, because it consists of tiny living creatures called micro-organisms.
Bacteria, viruses, parasites, fungi, yeasts, and molds are all microorganisms.
• Bacteria are infectious disease-causing agents called pathogens. They feed on nutrients of
potentially hazardous foods, and multiply very rapidly at favorable temperatures. Pathogens
use the food as a medium for growth and also as transportation to the human body. Bacteria
reproduce by dividing. Under ideal conditions, bacteria multiply at an explosive rate — a
single cell becomes billions in 10 to 12 hours. Bacteria thrive in a warm, moist, protein-rich
environment that is neutral or low in acid. When bacteria die, they discharge toxins. These
toxins can make people sick.
• Viruses cannot reproduce outside of a living cell. Once they gain entrance to a cell, they stop
its life processes and force the cell to assist in producing more viruses. Viruses can cause
disease so they must not be allowed to contaminate food or water.
• Parasites are microscopic creatures that need to live on or inside a host to survive. Trichinella
spiralis (round worm) is the best known of the parasites that contaminate food, causing trichi-
nosis. These parasites are usually transported to humans in pork.
• Mold and yeast growth occurs on certain foods. Some varieties contribute to disease and
detract from the flavor of some foods.
■ Chemical Hazards are the dangers posed by chemical substances contaminating food all
along the food supply chain, from the buying of a product to service to our guests (i.e.
cleaning solutions, detergents, sanitizers, toxic metals, pesticides, additives and preservatives).
■ Physical hazards are foreign particles or items that are not supposed to be a part of a food
product, such as glass or metal particles, packing staples, toothpicks, nails or plasters.

6. PEST CONTROL
Insects and rodents could pose serious problems for our ships. Pests can spread diseases, especially
food-borne illnesses. The pest control program on board our vessels is there to make sure no pests
can live there. It is your responsibility to follow all instructions given to you by on-board management,
to report any sightings, and to not remove any of the traps or monitoring equipment.

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II. Garbage Handling
1. GARBAGE SEPARATION
All garbage must be separated as follows:
■ Tins and glasses: dispose into specially marked BLUE garbage containers.
■ Paper and Plastic: dispose into specially marked BLACK garbage containers.
■ Wet garbage: dispose into specially marked YELLOW garbage containers.

2. GARBAGE CONTAINERS
The guidelines listed below regarding garbage containers must be followed:
■ Garbage containers must be clearly marked: tins and glass, paper and plastic, and
wet garbage.
■ Lids of garbage cans should be off during service. Whenever touching a garbage container
lid, you must wash your hands immediately. The lids must be put back on the containers
immediately after service is finished.
■ Garbage containers in designated areas must be cleaned regularly, inside and outside.
■ Garbage container transporters with wheels must be given special attention. To prevent
the wheels from accumulating soil build-up during transportation, the wheels and the contain-
er must be cleaned in a designated area.

3. GARBAGE DISPOSAL
The following conditions must be present in the garbage disposal room:
■ A hand wash sink must be available to wash hands after delivery of garbage.
■ The three-bucket system is to be used to clean the bin you used.
■ No water is to be on the deck. The deck should always be dry.
■ Don't leave broken/leaking bags.
■ No equipment is to be stored in this room. Equipment is used for transportation purposes only.
■ The room must be kept clean. Do not leave a mess behind for your co-workers to clean.

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 Wash (red) Rinse (gray) Sanitize (white)

III. Helpful Departmental “Hints”

1. RESTAURANTS
GENERAL
• Fruits are to be sliced by the cooks in the cold pantry inside the galley and never on the waiter
station in the dining room.
• Open coffee cream in small jugs is allowed on the tables. Containers are not to be refilled, and
the cream is to be disposed of after service.
• All glasses, china and hollowware must go through the dish wash.
• Tape or plastic wrap is never to be used for temporary repair of preparation or storage equipment.
• All dining room storage lockers are to be kept clean and organized, as are decks and bulkheads.
• All cleaning supplies and the three-bucket system are to be kept in the designated cleaning locker.
• Do not store vacuum cleaners in the dining room. They are to be kept in the locker provided for
service equipment.
• All service items such as ketchup, mustard, Tabasco, etc. must be cleaned on the outside of
the bottle and inside the cap to prevent any residue build-up.
• All single service items such as yogurt, creamers, butters, etc. must be properly stored and
never served a second time.
• Table linen must not be stained, torn or have any noticeable rips or signs of wear.
• Service containers that are being stored in a refrigeration unit must have tight-fitting lids. Juice
containers must be covered and labeled.

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• Linen carts must be clearly labeled with “Soiled Linen” and “Clean Linen” signs.
• Cloth napkins can be used in bread baskets; however, after each use, they must be deposited
in the dirty linen container, which is to be taken to the laundry after each meal service.
• Flambé and cheese trolleys are to be cleaned, sanitized and covered after each use. Nothing is
to be stored on these trolleys.

IN THE GALLEY
• When taking a tray with dirty dishes to the dish wash, always make sure you drop it off on the
dirty landing of the dish wash. Leave the “dirty” tray, and wash your hands immediately. Then
take a clean tray.
• Always wash your hands after having touched dirty dishes and before touching clean dishes.

WAITER STATION
• You MUST physically keep dirty and clean dishes separate on the waiter station.
• Personal items, including cigarettes, are not allowed on the waiter station.
• Menus, order slips, pens, etc., must be kept on a separate shelf or drawer.
• Ashtrays must be stored on a separate shelf.
• Condiments such as ketchup, salt & pepper shakers, etc., must be stored on a separate shelf,
and the bottle and inside the cap must be clean. All condiments must be in their original labeled
bottle or container.
• No food items such as sugar and tea bags are to be kept in the waiter station.
• Waiter stations are to be spotless at all times.
• Never keep or store cleaning or waiter towels in your station.

DURING SERVICE
• Always carry glasses, china, or silver on a tray. Never use your bare hands.
• When handling cutlery, glasses, or cups, never touch the food contact surfaces. Handle glasses
by the stem, and cups and cutlery by the handle.
• Make sure glasses and china are not chipped or cracked. If you find any, dispose of them
immediately.

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 AFTER SERVICE
• All glasses, china and silver are to be taken to the dish wash for washing and sanitizing. This
includes clean ones removed from the table, dirty ones, and show plates. Cutlery is to be placed
in racks, with the handles up for pre-soaking.
• Do not use a towel to dry or polish any silver, glass or china after it has been washed and
sanitized in the dish wash. Let it AIR-DRY.
• All leftover butter, cream, milk, etc., must be discarded after service.
• During lunch and dinner, coffee cups are to be stored on top of the waiter station. They are to
be side by side, not stacked on top of each other.
• Waiter stations must be cleaned & sanitized using the three-bucket system.

2. LOUNGES
• Open coffee cream in small jugs is allowed on the tables. Containers are not to be refilled, and
the cream is to be disposed of after service.
• When taking a tray with dirty dishes to the dish wash, always make sure you drop it off on the
dirty landing of the dish wash. Leave the “dirty” tray, and wash your hands immediately. Then
take a clean tray.
• Always wash your hands after having touched dirty dishes and before touching clean dishes.
• Ashtrays must be stored on a separate shelf.
• Condiments such as ketchup, salt & pepper shakers, etc, must be stored on a separate shelf
and the bottle and inside the cap must be clean. All condiments must be in their original labeled
bottle or container.
• Menus, order slips, pens, etc., must be kept on a separate shelf or drawer.
• Always carry glasses, china, or silver on a tray. Never use your bare hands.
• When handling cutlery, glasses, or cups, never touch the food contact surfaces. Handle glasses
by the stem, and cups and cutlery by the handle.
• Be sure glasses and china are not chipped or cracked. If you find any, dispose of them immediately.
• All glasses, china and silver are to be taken to the dish wash for washing and sanitizing. This
includes clean ones removed from the table, dirty ones, and show plates. Cutlery is to be placed
in racks, with the handles up for pre-soaking.
• Do not use a towel to dry or polish any silver, glass or china after it has been washed and sani-
tized in the dish wash. Let it AIR-DRY.

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• Do not use shell eggs for egg-fortified beverages. Use pasteurized eggs only.
• Ice machines must be emptied, cleaned and sanitized frequently.
• Never keep pens or money in a glass. Only stir sticks and paper napkins are allowed.
• Never store glasses on top of napkins or cloth.
• Ashtrays are not to be on the serving tray at the same time as drinks.

CUTTING BOARDS
• Cutting boards are not to be sitting on a rag or cloth.
• Cutting boards are to sit on a smooth surface during use.
• To avoid cross-contamination, they are to be washed and sanitized after every use.
• Tape or plastic wrap is never to be used for temporary repair of preparation or storage equipment.

MISCELLANEOUS
• Ice buckets used to transfer ice cubes from the ice machine to the bar sink:
• Must be marked “FOR ICE ONLY”.
• Must be washed and sanitized after use and must be properly stored.
• Coffee coasters are allowed.
• Bar service trays are not to have cracks or any type of writing on them.
• All glass washers are to be cleaned after service for weekly lime removal. Temperature logs
are to be updated daily.
• All containers must be labeled.
• All spirit bottles are to be sanitized nightly, with an approved cleaning cloth. Pouring tops
must be soaked in a warm-water solution (three-bucket system) and then cleaned in the glass
washer. Keep the original caps so this procedure can be followed.
• Drink condiment racks should be empty. All sliced fruits from the previous night should be
discarded, and the condiment racks cleaned in the glass washer.
• All coffee-type machines are to be dismantled and cleaned as per the manufacturer's
instructions.
• Holding stations for ice are to be cleaned using the three-bucket system. Ice should only be
transported in a stainless steel ice pail, specially designed for this purpose.

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 • Glass racks are never to be stored on the deck. They should always be stored on a trolley or
on designated shelves.

3. GALLEY
• All glasses, china and hollowware must go through the dish wash after each and every use.
• Trolleys, including the wheels, are to be washed.
• No closed trolleys or butcher trolleys are to be inside refrigerators.
• Check exhaust and grease filters on ovens for cleanliness.
• Check all drains. They should be clean and clear at all times.
• Tape or plastic wrap is never to be used for temporary repair of preparation or storage equipment.
• Pancake dispensers must be completely dismantled, washed and sanitized after use.
• No bread leftovers are to remain in the galley.
• Sherbet leftovers are to be disposed of immediately.
• Only non-mechanical ice cream scoops are to be used.
• Ensure that the removable parts from the slicer have been through the dishwasher. The main
body of the slicer is to be cleaned with the three-bucket system. The slicer has to be raised and
the counter top cleaned. Don't assemble the slicer until the inspection has been completed.
• Light shields are to be free from any types of food splashes and cracks.
• All ovens, fat fryers and salamanders are to be free of all grease build-up.
• Knife lockers are to be cleaned with the three-bucket system. All knives are to be checked for
cleanliness. Do not keep the knives in the plastic or other sleeves.
• Tilting pans and soup kettles are cleaned with the three-bucket system. Check the drainage
system to ensure that there is no build-up of dirt. Detach and clean all parts.
• Mixing units must be clean and have no splash in or around the unit. All whips are to be checked
for missing or non-connected metal fittings.

SHELL EGGS ARE NOT TO BE USED FOR THE FOLLOWING DISHES:

• Pooled egg dishes, if pooled eggs are being held before or after cooking.
• Scrambled eggs
• Omelets

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 • Raw egg dishes
• Caesar salad dressing
• Homemade mayonnaise
• Beefsteak tartar
• Gently heated sauces
• Hollandaise sauces
• Béarnaise sauces
• Desserts
• Meringue
• Mousse
• Egg-fortified beverages.

It is best to use pasteurized egg products for the above dishes.

4. HOUSEKEEPING AND ROOM SERVICE

GENERAL
• Open coffee cream in small jugs is allowed on the tables. Containers are not to be refilled,
and the cream is to be disposed of after service.
• All glasses, china and hollowware must go through the dish wash.
• Tape or plastic wrap is never to be used for temporary repair of preparation or storage equipment.
• Breakfast trays from suites should always be taken straight to the pantry and emptied.
• Never let garbage and dirty dishes lie around in the pantry.
• Never put ice buckets on the floor of the corridor.
• Butter is to be placed on silver drainers.
• Clean cloth napkins may be used inside bread baskets.

IN THE GALLEY
• When taking a tray with dirty dishes to the dish wash, always make sure you drop it off on the
dirty landing of the dish wash. Leave the “dirty” tray, and wash your hands immediately. Then,
take a clean tray.
• During breakfast service, wear plastic gloves or use tongs when handling toast or food.
• Always wash your hands after touching dirty dishes and before touching clean dishes, ice or food.

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IN THE PANTRY
• You MUST physically separate dirty and clean dishes.
• Never keep personal items inside the pantry.
• Never put food, fruits, china or glasses on the stewardess trolley.
• Menus, order slips, pens, etc., must be kept on a separate shelf or drawer.
• Ashtrays must be stored on a separate shelf.
• Condiments such as ketchup, salt & pepper shakers, etc, must be stored on a separate shelf,
and the bottle and inside the cap must be clean. All condiments must be in their original labeled
bottle or container.

DURING SERVICE
• Always carry glasses, china, or silver on a tray. Never use your bare hands.
• When handling cutlery, glasses, or cups, never touch the food contact surfaces. Handle glasses
by the stem, and cups and cutlery by the handle.
• Make sure glasses and china are not chipped or cracked. If you find any, dispose of them
immediately.

AFTER SERVICE
• All glasses and china from the trays, both clean and dirty, are to be washed in the dishwasher.
Cutlery is to be placed in racks, with the handles up for pre-soaking.
• Do not use a towel to dry or polish any silver, glass or china after it has been washed and
sanitized in the dish wash. Let it AIR-DRY.
• All leftover butter, cream, milk, etc., must be discarded after service.

MISE-EN-PLACE FOR BREAKFAST

• Danish pastry is to be covered with clear plastic film or kept inside the bread container at all times.

REFRIGERATION
• All units require a thermometer.
• Walk-ins require two thermometers.
• Refrigeration units must be cleaned with three-bucket system.
• Gaskets are to be cleaned.
• Drip trays are to be emptied of any water.
• No condensation should be on or around any air-conditioning units.

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 • Contents are to be properly labeled.
• No cardboard is to be used on the decks.
• The blast chiller is not to be used as a refrigeration or storage unit.
• Temperature logs are to be updated and recorded two times a day.
• Never obstruct the cooling unit and do not store any provisions under it.
• Follow FIRST IN-FIRST OUT (FIFO) procedures.

ELEVATORS
• All gaps surrounding the front of the elevator need to be cleaned on a daily basis.
• All surfaces on the inside of the elevator need to be cleaned on a daily basis.
• All entranceways leading to and from elevators need to be clean and free of any equipment.

5. STAFF AREAS
• Tape or plastic wrap is never to be used for temporary repair of preparation or storage equipment.
• Ensure cleanliness of all public and staff toilets. Replenish soap, toilet paper and towel
dispensers as needed.
• Ensure that all staff stairways are clean and no cigarettes or other “garbage” is present.
• Espresso machine in the officers’ mess is to be thoroughly cleaned and sanitized.
• All bar snacks (e.g. peanuts and pretzels) are to be removed from the staff and officers’ bars.

IV. Sanitation Inspections

1. TYPES OF INSPECTIONS
■ Periodic inspection — A routine, unannounced, complete sanitation inspection, usually done
twice yearly.
■ Re-inspection — A complete sanitation inspection performed on a vessel that did not score
at least 86 on a previous inspection. Ships that do not score at least 86 on a routine periodic
inspection will be re-inspected within a reasonable time, depending on the ship’s itinerary and
the receipt of the statement of corrective action from the ship’s management.

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 ■ Follow-up inspection — A partial inspection to review the status of defective items identified
during a previous periodic inspection or re-inspection. A follow-up inspection cannot be a
substitute for a periodic inspection. Reasons for a follow-up inspection could be to:
• Resolve a contested inspection;
• Inspect deficient items that resulted in a recommendation to prohibit the ship from sailing.
■ Other inspections — These inspections do not fit the definition of the above inspections.
Such inspections might include, but are not limited to:
• Investigation of food-borne/waterborne disease outbreaks.
• Checking a specific problem such as halogen residual in the potable water tanks or
system.
• Inspecting newly constructed ships upon their arrival in the United States (no score is given).
• Investigating complaints of unsanitary conditions on a ship.

2. SCORING SYSTEM
There are 42 inspection items, each weighted according to its probability of increasing the risk of a
gastrointestinal disease outbreak. Each deficiency accounts for a certain number of points being
deducted from the possible score of 100 points.

3. INSPECTION ROUTINE
CDC inspectors will board the vessel and immediately inform the Captain that an unannounced
vessel sanitation inspection is to be conducted. The inspection will be completed on the same day it
began, and will be conducted in the following manner:

Immediately upon boarding:

■ One Inspector shall proceed to check the free chlorine analyzer and recorder.
■ Upon completing this task, the Inspector shall perform the medical log review.
■ One inspector shall proceed directly to the main galley and dining room to observe operational
aspects, including food preparation, food service and food holding practices.

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Upon completion of the above duties:
■ The inspectors shall continue in a logical sequence until they have completed their inspections
of all food storage, preparation, and serving areas, including bars, pantries and all water systems.
■ While onboard the vessel, the inspectors will complete a preliminary inspection report that
summarizes the inspection findings.

4. VESSEL SANITATION INSPECTION REPORT

All cruise ships arriving at U.S. ports are subject to unannounced inspections under the Voluntary
Inspection Program. The purpose of these inspections is to achieve levels of sanitation that will mini-
mize the potential for gastrointestinal disease outbreaks on these ships. All ships are rated on the
following items to determine if they meet CDC sanitation standards:
■ Water.
■ Food preparation and holding.
■ Potential contamination of food.
■ General cleanliness, storage and repair.

A score of 86 or higher is considered Satisfactory, and a score of 85 and below is reported as Not
Satisfactory. Ships unable to achieve a score of at least 86 on a routine periodic inspection, will be
re-inspected within a reasonable time frame, depending upon the ship's itinerary, and receipt of the
statement of corrective action from the ship’s management.

A score of 86 or higher at the time of the inspection indicates that the ship is providing an accepted
standard of sanitation. In general, the lower the score, the lower the level of sanitation; however, a low
score does not necessarily imply an imminent risk of an outbreak of gastrointestinal disease. The CDC
does reserve the right to recommend that a ship not sail when circumstances warrant it.

Through education and training of all staff,

Celebrity Cruises will always aim for a “clean bill of health”.

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 Celebrity Cruises
SM

1050 Caribbean Way • Miami, FL 33132-2096 USA • tel: 305.539.6888 • fax: 305.982.2403
www.celebritycruises.com