sanitation at sea (modul)

7/27/2019 Sanitation at Sea (Modul)

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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,


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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


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Lesson 12 Golden Rules of Food safety (Summary)

.12

Lesson 13 Safe Holding Temperature ...13


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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 ServiceProfessional, 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.


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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 toensure 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.


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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 foodincluding 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.


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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 foodtemperature 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


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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.


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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.


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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 thebacteria 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


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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).


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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


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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 tokeep 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 surfacesthroughout 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


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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.


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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, usecotton 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 chlorinesolution 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.


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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) orbelow

- 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 blastchiller

- 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


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- 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 outsidetemperature 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


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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


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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 ofutensils, 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 methodis 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 thanone 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


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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 notuse 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


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- 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


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- 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


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- 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 FIFOrotation 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:


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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


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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 2000USPHS Operations Manual, and all European sanitation protocols.

1. HEADLE FOOD & BEVERAGES HYGENICALLY

a. Wear plastic disposable gloves when handling any cocked or ready to eat food.

b. Always wear a clean hat and clean uniform when in a food handling area.c. Never smoke in or near a food or beverage handling or dispensing area.

d. Never eat or drink in food or beverage handling or dispensing areas.

2. ALWAYS USE THE 3-BUCKET SYSTEM FOR CLEANINGa. WASH with soap and water in the RED with water as hot as your hands can

tolerate

b. RINSE with warm clear water in the GREY bucketc. SANITIZE with chloring in col water in the WHITE bucket (100ppm = 1 cap of

chlorine / bucket use test strips.

d. NEVER use WASH RINSE SANITIZE buckets for any other purpose.

3. ALWAYS CHECK NAS MAINTAIN CORRECT FOOD TEMPERATURESa. ALWAYS use a hygienically cleanfood thermometer use alcohol wipes to clean

thermometers.

b. No food (cooked or raw) mayt be served or used at more than 50C (410F) or noless than 600C (1400F)

c. Fish, mea, soups, vegetables, pasta, sauces and sausages must be at least 750C

(1650F)

d. Hot chickun, ham, eggs (scrambled, omelets, fried ec (must NEVER be less than740C (1650F)

e. Pork must never be served at less than 710C (1600F)

f. Refrigerator temperatures must ALWAYS be at 40C (400F) or lower4. STORAGE OF FOOD IN REFRIGEATORS

a. Cooked and raw food must be kept in either in separate refrigerators on in Safe

Storage order (See SP23.10)


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b. 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 plasticcontainers or plastic covering

5. SEPARATION

a. Cooked and raw food must be kept in either in separate refrigerators on in SafeStorage order (See SP23.10)

6. LABELLING

a. ALL cleaning chemicals must be clearly labeled and color or number codedb. 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 garbagec. Food must NEVER leave the provision area or presented in containers made of

cardboard or woodd. 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 areab. 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 wastebin.

e. AVOID coughing or sneezing in food preparation areas. If this happens, leave the

area and wash your handsf. 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 orpolishing surgaces

b. Only use clean cotton cloths to Rinse and Sanitaze. Sponges may be used for

washing


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SAFE FOOD TEMPERATURES

F C

EQUIPMENT

All refrigerators (air temperature) 40o 4.5 o or lower

Surface of Frost Top tables 0o -18o or lower

Bain Marie water temperature 180o 82o or lower

FOOD

Frozen food 0o -18o or lower

Food on frost-top surfaces 41o 5o or lower

Food in refrigerators 41o 5o or lower

Cold milk before serving 41o 5o or lower

Hot food before serving 149o 65o or lower

Hot food before cooking 149o 65o or lower

Eggs before cooking 41o 5o test with spear

thermometer

Food on hotplates or bagno Maria 149o 65o or higher

Cooking of meat, poultry, turkey &

reheated food

165o 74o Internal

temperature

Cooking of pork 160o 71o temperature at

center

THAWING

FOOD

Meat, Seafood, Poultry, Frozen

Eggs, Dairy Products etc.

41o 5o In Refrigerators

OR

70 21o Fully

susubmerged

under cold

running water

(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.


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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.

sanitation at sea (modul)

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