DINING ROOM U.S.P.H. TRAINING

Содержание

1. DINING ROOM U.S.P.H. TRAINING
2. INTRODUCTIONWHAT DOES U.S.P.H. STAND FOR ?U.S.P.H. stands
3. WHAT IS THE MAIN OBJECTIVEThe main objective
4. WHAT EXACTLY IS CROSS CONTAMINATION ?Cross contamination
5. HOW DOES THIS HAPPEN?Whenever there is a
6. FOOD WITH DIRTY ITEMS
7. TOUCHING OF ANY PART OF THE BODY
8. UNPROTECTED HANDLING OF READY TO EAT FOOD
9. EATING IN GALLEY
10. THE DOES AND DON’TS
11. DO
12. DON’T Mix food or clean with dirty
13. Do
14. DON’T Wash your hands without soap
15. HANDSINK USAGEFor handwashing only!Never use for washing
16. Do not touch food with bare hands
17. DO Use tong or gloves to pick up food
18. Do not
19. DO
20. GOOD HYGIENIC PRACTICESHAND WASHING !!!WHEN ???
21. WHEN REPORTING TO DUTY
22. After handling soiled equipment
23. After break,smoking, drinking
24. AFTER EATING
25. AFTER USING THE TOILET
26. AFTER SNEEZING OR COUGHING
27. Proper Handwashing Procedure4. Clean under
28. GOOD HYGIENIC PRACTICESDaily bathing and clean clothing.Do
29. Wear clean uniform
30. Hair restrained Clean, short fingernails, no jewelry
31. Avoid touching any parts of the body
32. Eating & drinking in the Galley is prohibited
33. What procedures Do we use to
34. HOW DOES THIS SYSTEM WORK?The system is
35. Three bucket system
36. Слайд 36
37. Other methods to control the development of
38. HOW CAN WE HELP TO MAINTAIN THE
39. Hot food
40. Cold food
41. ALWAYS REMEMBER THIS !!!NEVER EAT, DRINK OR
42. Слайд 42
43. Слайд 43
44. DO
45. DON’T
46. Слайд 46
47. ALWAYS REMEMBER THIS!!!ALWAYS FOLLOW UP ONE WAY
48. ALWAYS REMEMBER THIS!! WHEN YOU ARE ON
49. Chemicals and cleaning materials locker
50. Chemicals and cleaning materials locker
51. Chemicals and cleaning materials locker
52. All Chemicals and cleaning materials must have labels
53. Don’t
54. Don’t
55. DO
56. DON’T
57. DO
58. DON’T
59. DO
60. DON’T
61. DO
62. DON’T
63. DO
64. DON’T
65. DO
66. DON’T
67. DO
68. DON’T
69. DO
70. DON’T
71. DO
72. DON’T
73. DO
74. DON’T
75. DO
76. DON’T
77. DO
78. DON’T
79. CLEAN EQUIPMENT STORAGE Correct ↔ Incorrect
80. EQUIPMENT HANDLINGIs wiping or polishing of silverware & glassware allowed by USPH??
81. Polishing of EquipmentYes or No!! -A clean dry
82. SILVERWARE STORAGE INCORRECT
83. Dining Stand StorageNever store wet cloths with
84. Dining Stand StorageIdentify the deficiencies with the
85. O.P.P. (Outbreak prevention procedures)
86. H.A.C.C.P. H.A.C.C.P STANDS FOR HAZARDOUS ANALYZED CRITICAL
87. Скачать презентанцию

INTRODUCTIONWHAT DOES U.S.P.H. STAND FOR ?U.S.P.H. stands for “United States Public Health”. The Centers for Disease Control and Prevention(CDC) established the Vessel Sanitation Program(VSP) in the 1970’s as a cooperative activity

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Слайд 1DINING ROOM U.S.P.H. TRAINING

by
Robert Wood Maitre D’ and

Sam Kriengsak
Head waiter
M/S Jewel of the Seas

Thank

you to all Dining Room team members for your support in this project

DINING ROOM U.S.P.H. TRAININGby Robert Wood Maitre D’ and Sam KriengsakHead waiterM/S

Слайд 2INTRODUCTION

WHAT DOES U.S.P.H. STAND FOR ?

U.S.P.H. stands for “United States

Public Health”.

The Centers for Disease Control and Prevention(CDC) established

the Vessel Sanitation Program(VSP) in the 1970’s as a cooperative activity with the cruise ship industry. The program assists the cruise ship industry in fulfilling its responsibility for developing and implementing comprehensive sanitation programs in order to minimize the risk of gastrointestinal disases.

INTRODUCTIONWHAT DOES U.S.P.H. STAND FOR ?U.S.P.H. stands for “United States Public Health”. The Centers for Disease Control

Слайд 3WHAT IS THE MAIN OBJECTIVE

The main objective of these rules

and regulations is to avoid

“CROSS CONTAMINATION”

Слайд 4WHAT EXACTLY IS CROSS CONTAMINATION ?

Cross contamination is the tranfer

of microorganisms from one surface or food to another
Definition

of microorganisms is bacteria, viruses, parasites, and fungi.

WHAT EXACTLY IS CROSS CONTAMINATION ?Cross contamination is the tranfer of microorganisms from one surface or food

Слайд 5HOW DOES THIS HAPPEN?

Whenever there is a PHYSICAL CONTACT BETWEEN

2 OBJECTS (ie. food and dirty items, handling of food

with bare hands or raw food to ready to eat food).

HOW DOES THIS HAPPEN?Whenever there is a PHYSICAL CONTACT BETWEEN 2 OBJECTS (ie. food and dirty items,

Слайд 6FOOD WITH DIRTY ITEMS

Слайд 7TOUCHING OF ANY PART OF THE BODY

Слайд 8UNPROTECTED HANDLING OF READY TO EAT FOOD

Слайд 9EATING IN GALLEY

Слайд 10THE DOES AND DON’TS

OF

CROSS CONTAMINATION

WHAT CAN WE DO TO AVOID CROSS CONTAMINATION?

Слайд 11DO

Always separate clean from dirty

Слайд 12DON’T Mix food or clean with dirty

Слайд 13Do

Wash hands often with soap & warm water for at least 20 seconds

Слайд 14DON’T Wash your hands without soap

Слайд 15HANDSINK USAGE
For handwashing only!
Never use for washing of equipment or

cloths!
No disposal of beverage or ice!
Do not set anything on

or in the handsink!

HANDSINK USAGEFor handwashing only!Never use for washing of equipment or cloths!No disposal of beverage or ice!Do not

Слайд 16Do not touch food with bare hands

Слайд 17DO Use tong or gloves to pick up food

Слайд 18Do not

Touch any parts of the body

Слайд 19DO

Wash your hands immediately after touch any parts of the body

Слайд 20GOOD HYGIENIC PRACTICES

HAND WASHING !!!

WHEN ???

Слайд 21WHEN REPORTING TO DUTY

Слайд 22After handling soiled equipment

Слайд 23After break,smoking, drinking

Слайд 24AFTER EATING

Слайд 25AFTER USING THE TOILET

Слайд 26AFTER SNEEZING OR COUGHING

Слайд 27Proper Handwashing Procedure
4. Clean under fingernails and

between fingers
5. Rinse hands thoroughly under

running water

6. Dry hands

Proper Handwashing Procedure4. Clean under fingernails and between fingers5. Rinse hands

Слайд 28GOOD HYGIENIC PRACTICES
Daily bathing and clean clothing.
Do not wear jewelry

other than a watch or plain ring such as a

wedding band.
Avoid touching the face, mouth, or hair whilst on duty.
Drinking in the galley is strictly prohibited, other than using the designated drinking fountains.
Eating is prohibited during duty

GOOD HYGIENIC PRACTICESDaily bathing and clean clothing.Do not wear jewelry other than a watch or plain ring

Слайд 29Wear clean uniform

Слайд 30Hair restrained
Clean, short fingernails, no jewelry or nail polish
Apron clean
Hair

not restrained
Long fingernails, jewelry, nail polish
Apron dirty and stained
Improper

Proper

Hair restrained Clean, short fingernails, no jewelry or nail polish Apron clean Hair not restrained Long fingernails,

Слайд 31Avoid touching any parts of the body

Слайд 32Eating & drinking in the Galley is prohibited

Слайд 33What procedures Do we use to clean all side stands

in the dining room

We use the

“Three bucket system” to WASH ,RINSE AND SANITIZE all side stands in the dining room.

Слайд 34HOW DOES THIS SYSTEM WORK?
The system is comprised of a

trolley and three buckets of the following colors:
Gray bucket: has

hot water and a white scrub pad is used to wash all dirty surfaces.
Red bucket: has hot water a pink cloth is used to rinse all washed surfaces.
White bucket: has a warm water and bleach mixture at 100 ppm a pink cloth is used to wipe down all rinsed surfaces to reduce to a minimum the level of micro organisms.

HOW DOES THIS SYSTEM WORK?The system is comprised of a trolley and three buckets of the following

Слайд 35Three bucket system

Слайд 36

Слайд 37Other methods to control the development of micro organisms(bacteria)
By controlling

the food temperature
Hot food must be at a temperature of

140’F or above
Cold food must be at a temperature of 41’F or below
Temperatures between 41’F to140’F is the “DANGER ZONE” This zone is the temperature zone that bacteria find favorable and can grow and multiply more rapidly bacteria can double their population every 20 minutes if we left the food in danger zone for more than 4 hours

Other methods to control the development of micro organisms(bacteria)By controlling the food temperatureHot food must be at

Слайд 38HOW CAN WE HELP TO MAINTAIN THE FOOD AT THE

RIGHT TEMPERATURE?

We must get the food from the galley and

serve it to the guest right away .
Avoid leaving food out of temperature on the side stand for long time.

HOW CAN WE HELP TO MAINTAIN THE FOOD AT THE RIGHT TEMPERATURE?We must get the food from

Слайд 39Hot food

Слайд 40Cold food

Слайд 41ALWAYS REMEMBER THIS !!!
NEVER EAT, DRINK OR SMOKE IN THE

GALLEY
NEVER TOUCH ANY FOOD WITH YOUR BARE HANDS USE GLOVE

, SCOOP OR TONGS . ALWAYS WASH YOUR HAND BEFORE PICK UP THE ICE SCOOP AND HANG UP THE ICE SCOOP ON THE HOOK AFTER PICKING UP ICE FROM THE ICE MACHINE.
NEVER MIX DIRTY ITEMS WITH CLEAND ITEMS ON THE SAME SIDE STAND.
NEVER KEEP FOOD IN OR ON YOUR SIDE STAND, INCLUDING MILK , CHOCOLATE MILK, DRESSING.
NEVER KEEP ANY PERSONAL BELONGINGS IN OR ON YOUR SIDE STANDS.
ALWAYS USE A TRAY TO CARRY ANYTHING TO OR FORM THE GALLEY.

ALWAYS REMEMBER THIS !!!NEVER EAT, DRINK OR SMOKE IN THE GALLEYNEVER TOUCH ANY FOOD WITH YOUR BARE

Слайд 42

Слайд 43

Слайд 44DO

Слайд 45DON’T

Слайд 46

Слайд 47ALWAYS REMEMBER THIS!!!
ALWAYS FOLLOW UP ONE WAY IN ONE WAY

OUT SYSTEM
ALWAYS PUT ICE UNDER BUTTER DISHES DON’T PICK UP

THE CREAM FOR COFFEE UNTIL YOU SERVE COFFEE
ALWAYS USE THE THREE BUCKET SYSTEM TO CLEAN THE SIDE STAND.
GARBAGE CONTAINERS ARE FOR GARBAGE ONLY.
ALWAYS CHECK YOURSIDE JOB DAILY ESPECIALLY HEAD WAITER TROLLEY.

ALWAYS REMEMBER THIS!!!ALWAYS FOLLOW UP ONE WAY IN ONE WAY OUT SYSTEMALWAYS PUT ICE UNDER BUTTER DISHES

Слайд 48ALWAYS REMEMBER THIS!! WHEN YOU ARE ON DUTY IN W.J CAFÉ’

USED

PLASTIC GLOVE WHEN HANDLING FOOD.
ALWAYS HAVE SANITIZE BUCKET WITH WARM

WATER AND 100 PPM BLEACH FOR CLEANING THE TABLE AND CHANGE THIS SANITIZE WAITER AS OFTEN AS YOU CAN OR WHEN IT’S GETTING DIRTY.
ALWAYS STORE CLEANING MATERIALS AND CHEMICALS IN THE CORRECT LOCKER.
MOST IMPORTANT THING IF YOU SEE SOMEBODY DOING THINGS WRONG POINT IT OUT , BECAUSE IF THEY FAIL WE ALL FAIL.SO JUST FOLLOW UP THIS GUIDELINES