USPH

Did You Know?

# 1 If one White Bucket used for Sanitization is found to have over 200PPM or under 50PPM
of Chlorine, we lose 3 points
Corrective Action: Use the Chlorine test strips regularly to check chlorine levels are at
100PPM.

# 2 If cold food which is considered potentially hazardous is found in a refrigerator at a

temperature above 41 degrees, we lose 5 points
Corrective Action: Check food temperatures and refrigerator temperatures, if you find food
out of temperature, take corrective action immediately.

# 3 If any food contact items such as plates, cups, pots or cutlery that are found in amongst
clean items with any bits of food, mold, coffee stains, lipstick etc, we lose. 3 points
Corrective Action: After cleaning, all items need to be fully checked for any contaminants
like food particles before being made ready for use in a clean area.

#4 An unlabeled Chemical Bottle will lose us 5 points

Corrective Action: All Chemical Bottles/Containers need to be clearly labeled with the
products name and any other pertaining information such as directions for use.

# 5 If you handle something dirty and then touch something considered clean it is cross
contamination and we lose 3 points
Corrective Action: Always thoroughly wash your hands, change gloves (if required) and even
uniform, if soiled before handling clean items,
# 6 If the inspectors find insects and infestations around the vessel they will consider our
Pest Management Program ineffective and we lose 3 points
Corrective Action: Report any sightings of insects to your supervisors who in turn will inform
the Pest Controller. Correct cleaning will also prevent insects finding an environment that
they like.

# 7 If a hand wash station is blocked by a fitting, trolley or anything else, it is considered

inaccessible and we lose 3 points
Corrective Action: Do not block Hand Wash Stations and use them regularly.

# 8 If your uniform is dirty, stained, soiled and in a general bad state while handling clean
items it is considered to be unhygienic and we lose 4 points
Corrective Action: Clean, laundered uniforms and proper care and are to be standard.

# 9 If an unauthorized crew member is in a food preparation area we lose 1 point

Corrective Action: Crew who are not trained or assigned to the food preparation areas must
not enter unless authorized.

# 10 Transporting of uncovered food means it is not protected and we will lose 2 points
Corrective Action: All food while being transported must be covered to protect it.

# 11 Poor lighting in USPH Sensitive areas will lose us 1 point

Corrective Action: Report all lights that have stopped working so that they may be changed.

# 12 Ice is considered food and if you scoop ice from a machine without wearing gloves it is
contamination and we lose 3 points
Corrective Action: Always wear fresh gloves when scooping ice.

# 13 Broken or even chipped chinaware is considered hard to clean and we will lose 3 points
Corrective Action: Chipped and broken china ware must be taken out of service.
# 14 If a restroom (Crew or Pax) is out of paper towels, hand soap and there is no waste
receptacle near the door we lose 1 point
Corrective Action: Responsible parties to make sure restrooms are fully replenished and the
waste receptacle is near the door.

# 15 Dirty items in the clean linen trolleys can contaminate the clean linen and we lose 2
points
Corrective Action: Clean Trolleys are only for Clean linen, not for any thing else at any time.

# 16 Passing USPH does not just happen!

Corrective Action: It takes hard work, commitment, training and dedication from all of us!

# 17 If crew do not have the basic USPH knowledge like which color buckets we use for
Wash, Rinse and Sanitize (Red, Grey & then White) we lose 3 points.
Corrective Action: Everyone should make sure to learn USPH standards and to ask questions
of others to help all the crew to know.

# 18 That if they find out of date food we lose 3 points

Corrective Action: Check, re-check and re-check manufacturer labels and our labels to make
sure that all food is within service dates,

# 19 Bringing cooked or potentially hazardous foods onboard adds to the potential for pest
problems and many other issues with food safety, we can lose as many as 18 points
Corrective Action: (IPM Program = 3 points, Food Source = 5 points, Potentially Hazardous
Food temperature = 5 points, Cross Contamination = 3 points, Food protection = 2 points)
Do not bring cooked and fresh foods from ashore onboard. 1836

# 20 If we lose in total 15 points, which is very easily done, we fail the inspection so the aim
here is to lose 0 points
Corrective Action: Everyone must play their part through attention to details, commitment
and hard work.
# 21 That if you drop something on the floor that is considered clean, pick it up and put it
back into service, it is Cross Contamination and we lose at least 3 points
Corrective Action: If you drop something on the floor, it is dirty and needs to be washed,
rinsed and sanitized again. Do not pick it up and put it back with the clean stuff.

# 22 The Hand Washing is so important that if not done correctly and at the right times, we
lose 4 points
Corrective Action: Thoroughly wash hands for at least 20 seconds in water as hot as you can
comfortably stand with hand soap before touching or working with anything clean.

# 23 That if crew are eating, drinking or even smoking in areas with exposed food, clean
items, linen, utensils and food contact equipment, you can lose us 4 points
Corrective Action: Crew must only eat, drink or smoke in designated areas for crew and
especially not in food preparation areas.

# 24 That if water bottles, cups, food containers are found with cleaning chemicals or any
other type of chemical in them, we lose 5 points
Corrective Action: Never use a water bottle or any other type of food container to put
chemicals in, this is extremely hazardous to yourselves and everyone else onboard.

# 25 If you use a juice machine or water fountain to refill a drinking bottle, it can be cross
contamination and lose us 3 points
Corrective Action: Do not use Juice machines or water fountains to refill drink bottles for
your own safety as much as USPH.

# 26 If you keep food in a locker, dressing room, technical space, under open stairwells or a
restroom it is considered prohibited storage and can lose us 2 points
Corrective Action: Do not keep food in any other location than authorized food storage
areas.

# 27 That putting dirty items, even clip boards, folders and paperwork on food preparation
surfaces is cross contamination and will lose us 3 points
Corrective Action: Do not use food preparation surfaces to do paperwork or anything else
than preparation
# 28 Even dust build up on a Sneeze Guard can cost us 1 point
Corrective Action: It indicates poor cleaning methods so we need to make sure that we are
cleaning thoroughly in all USPH Sensitive areas, over, under and in the fixtures and fittings
regularly.

# 29 That wearing jewelry on arms and hands while preparing food will lose us 1 point
Corrective Action: Any crew that prepares food must not wear jewelry on their arms or
hands. The only exception is a plain ring such as a smooth wedding band.

# 30 That if utensils on the buffet or other service lines have the handle sitting in the
container/food we lose 3 points
Corrective Action: After using a utensil, make sure that the handle is out over the rim of the
container and above the food.

# 31 That if we have a G.I. outbreak onboard it is more than points we need to worry about.
Corrective Action: To bring an outbreak under control takes a lot of hard work, Silver
Service at the food outlets, cleaning and sanitization hour by hour in all areas. Prevent now
by following correct public health procedures and washing hands regularly.

# 32 That dirty mops and other cleaning tools can contaminate food, food contact surfaces,
supplies, utensils etc and can lose us at least 2 Points
Corrective Action: Mops, Brooms etc must be stored in designated cleaning lockers and in
such away as to be able to air dry without soiling walls, equipment or supplies.

# 33 That using the Purell Hand Sanitizers is by no means as effective as thoroughly washing
your hands with soap and water and if food handlers are using these Purell Hand Sanitizers
instead we can lose 4 Points
Corrective Action: Everyone should thoroughly wash their hands for a minimum of 20
seconds with hand soap and hot water regularly.

# 34 That if there are spills of human waste, bodily fluids, blood, vomit, urine, excrement
and we do not follow the reporting and clean up procedures, we may lose 5 Points
Corrective Action: Report any spills immediately to your supervisor so that the Special
Housekeeping Clean Up Team can be notified, respond and clean up according to
procedures and log the spill.
# 35 That if food, drink, utensils and food contact items are stored in technical spaces,
electrical lockers, cleaning lockers etc we will lose at least 1 Point
Corrective Action: Food, Drink, Utensils and Food Contact items must only be stored in the
designated storage spaces.

# 36 That unauthorized use of the G.I. Pantry on deck 4, not only puts the individual
contamination but it will lose us at least 3 Points
Corrective Action: The G.I. Pantry is only for the use of personnel trained and authorized to
handle items from G.I. Cabins, Medical Centre wards and Protein Spills.

# 37 That the CDC Inspectors only need a few hours to do an inspection, and they can come
onboard any time we are in a US port. Even when we are overnighting, they could come up
the gangway as late as midnight.
We need to always be ready!

# 38 That if a crew member who has been quarantined for G.I. leaves the cabin they are
confined to, they will expose many others to the risks of contamination as well as lose as
many as 5 points
Corrective Action: Crew confined to cabins with G.I. must not break the confinement and
put the rest of the crew at risk of exposure.

# 39 That if you transport food, including ice around between areas without being covered
and protected it can lose us at least 2 points
Corrective Action: Protect food by covering it when transporting it around the vessel, this
includes ice for consumption.

# 40 That if in the event of a G.I. Outbreak, we have extra measures we have to put in place,
if you do not know about it and are questioned by the CDC inspectors it will show poor
knowledge and lose us 3 points
You can find it in SQM (Outbreak Prevention Plan), feel free to go on SQM and familiarize
yourselves or ask your supervisors.

# 41 That if the Ice Scoop with the Ice Machines is left sitting in the ice we lose 3 points
Corrective Action: There should be a hook to always hang up the Ice Scoop after use.
# 42 That cans/tins with dents in will lose us 2 points
Corrective Action: Make sure that the cans/tins in storerooms, galleys and in use do not
have dents in them.

# 43 That excessive condensation in a food preparation or clean area can cause cross
contamination and lose us 3 points
Corrective Action: Report excessive condensation and take corrective action to make sure
that no cross contamination is occurring

# 44 That broken, cracked and loose tiles in USPH Sensitive areas will lose us 1 point
Corrective Action: Report all, broken and cracked tiles for replacement.

# 45 That gaps in the Stainless Steel walls, make it hard to clean and allow insects to will lose
1 points, make it hard to clean and allow insects to live inside, so we
Corrective Action: If you can slide a crew card into the gap easily than it should be repondu.

# 40 inat signage in USPH Sensitive areas that is not sealed fully around and is hard to clean
benind, but exposed, will lose us 1 point
Corrective Action: Signage needs to be fully sealed around if posted in a USPH Sensitive
Area.

# 47 Manufacturer stickers/labels on Food Equipment that is not in good condition, tearing

up, coming away, hard to clean around, will lose us 1 point
Corrective Action: Make sure that all stickers and labels on Food Preparation Equipment
(Inc Ice Chests) is in good condition and easy to clean or remove it from the equipment.

# 48 Standing Water on the floor in food preparation and storage areas will lose us 3 points
Corrective Action: After cleaning, make sure all standing water is cleaned up and if standing
water is found that corrective action is taken.

# 49 That if the cleaning cloth from the White Sanitation Bucket is hanging outside and not
fully in the water/beach, it can lose us 3 points
Corrective Action: Make sure the cloth is fully put into the White Sanitation Bucket and into
the 100PPM Bleach/Water mix
# 50 That if we are seen using pool, beach or cabin towels to clean or wipe up spills, we can
lose 3 points
Corrective Action: Do not grab clean towels to clean up spills, surfaces, floods etc as this is
seen as a chance of cross contamination.

# 51 Using paper towels to clean food preparation areas will lose us 3 points
Corrective Action: Food preparation surfaces should only be cleaned with the cloth soaked
in 100PPM water/chlorine mix from the White Sanitation bucket or the complete Wash,
Rinse and Sanitize system.

# 52 That if you store food items on the floor you will lose us 2 points
Corrective Action: Food must be stored in a clean, dry area and must be at least 6 inches of
the floor.

# 53 Not only is carrying a food preparation knife around in your pocket, not a very wise
thing to do but it will lose us 3 points
Corrective Action: Food preparation items including knives should not be carried around in
pockets for your own safety as well as public health.

# 54 That if there is debris in the Spray Arms of the dish washers or a buildup of lime scale,
we lose2 points
Corrective Action: Regularly check the spray arms are not clogged with debris and clean off
all lime scale build up.

# 55 That if the paper towels from the dispensers are not easy to pull out and are not
exposed ready to get, we lose 1 point
Corrective Action: Report dispensers that are not operating properly and making it easy to
grab the next paper towel.

# 56 That when air drying food contact items after cleaning, if found with water pooled
inside, we lose 2 points
Corrective Action: Make sure that all items are inverted so that all water will drain away and
allow for correct air drying.
# 57 That builds up of dirt and food debris in USPH Sensitive area beyond that of regular
cleaning will lose us at least 1 point
Corrective Action: All USPH Sensitive areas should be thoroughly cleaned between each
service.

# 58 That if vinyl floors in USPH Sensitive Areas are in disrepair and are hard to clean we
lose1 point
Corrective Action: Report all flooring that is in bad condition and does not allow for easy
cleaning