1: VESSEL SANITATION PREPARATION LIST
2: SANITATION INSPECTION GUIDELINES
3: SANITATION PROCEDURES
3: CHECKLIST FOR MAIN GALLEY
2: SANITATION INSPECTION GUIDELINES
3: SANITATION PROCEDURES
3: CHECKLIST FOR MAIN GALLEY
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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... -
Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–8% acetic ac... -
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... -
What Usph means? What is USPH Full form? The United States Public Health Service (USPHS) The following rules apply to all MSC ... -
Walk in refrigerators: 1. Accurate inside Thermometer in place. 2. Temperature at or below 40*F. 3. No b... -
HAZARDOUS SUBSTANCES Hazardous substances are used on board ships during operations such as dry cleaning, photo processing, printing, h... -
All chefs and food handlers must follow 2-hour/4-hour rule in a good way to keep the food thats taken out of fridge safe for consumption. Wh... -
Time and temperature are two of the most important factors to control in the prevention of a food borne illness . There are many step... -
General cleanliness and sanitizing: Work tables/counters/shelves: Clean and sanitize after each use. Wash with hot water, rinse w... -
COOKING TEMPERATURES as per VSP Manual # Poultry, Wild Game Animals = 165 F (74°C) or above # Stuffed: Meats, Fi...
