Purpose, Importance, Practices, and example of Three bucket system on cruise ship The three-bucket system is a crucial sanitation practice ...
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What is Usph standard? USPH stands for United States Public Health and is a regulatory institution in the USA. One of its agencies, Centre... -
A ship engine failed and no one could fix it, so they brought in a Mechanical Engineer with 40 years experience. He inspected the engine... -
Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–8% acetic ac... -
What Usph means? What is USPH Full form? The United States Public Health Service (USPHS) The following rules apply to all MSC ... -
COOKING TEMPERATURES as per VSP Manual # Poultry, Wild Game Animals = 165 F (74°C) or above # Stuffed: Meats, Fi... -
Walk in refrigerators: 1. Accurate inside Thermometer in place. 2. Temperature at or below 40*F. 3. No b... -
Time and temperature are two of the most important factors to control in the prevention of a food borne illness . There are many step... -
Communicable diseases Boils, open sores, infections, diarrhea, jaundice, fever, vomiting, sore throat with fever, discharges from no... -
POTENTIALLY HAZARDOUS FOOD-PHF PHF includes an animal food (a food of animal origin) that is raw or heat-treated, Poultry, Seafood and Shel... -
I want to share about USPH procedures implemented on cruise ships as per the Marpol law. U.S.P.H. STANDARD Sanitation - It is the creation ...
Safe working practices on cruise ship kitchen
Here are some safe working practices for a cruise ship kitchen: 1. _Personal Protective Equipment (PPE)_: Wear proper PPE, including glove...
Difference Between Steward & Dishwasher
Is a Steward the Same as a Dishwasher? Let’s Clear the Confusion. In many hospitality environments, these two roles are used interchangeably...
How to work or find a job on Cruise Ship from Indonesia | Cruise ship jobs
Working on a cruise ship from Indonesia requires strategic planning. Start by researching cruise lines that frequently visit Indonesian po...
The Ultimate Guide to Food Safety in Restaurants: [Updated 2025]
The ultimate guide to food safety in restaurants involves several key practices to prevent foodborne illnesses and ensure compliance with ...
Shelf life of different foods in the fridge/refrigerator
Here are the typical shelf lives for fresh salad, marinated meat, fish, and chicken when stored in the refrigerator: Fresh Salad Shelf Life:...
"Reducing Food Waste in Restaurants: How to Maintain Profitability"
Reducing food waste in restaurants is essential for maintaining profitability, supporting sustainability, and promoting social responsibilit...
Sous Vide vs. Traditional Cooking: A Comparison of Methods and Results - Cooking Method Comparisons
Here's a comparison of sous vide and traditional cooking methods: Sous Vide: 1. Precise temperature control: Ensures consistent donene...
Steaming vs. Boiling: Which Method Preserves Nutrients Best? - Cooking Method Comparisons
Here are the key differences between steaming and boiling: Steaming: 1. Retains nutrients: Helps preserve up to 90% of nutrients, especially...
Searing vs. Sautéing: Mastering the Art of High-Heat Cooking - Cooking Method Comparisons
Here are the key differences between searing and sautéing: Searing: 1. High heat: Uses extremely high heat (400°F/200°C+) to achieve crust. ...
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