Food Safety Tips for Restaurants and Food Establishments

 Here are some essential food safety tips for restaurants and food establishments: I. Food Handling and Preparation 1. Handle food safely: S...

How USPH regulations helps cruise ship guests safe

The US Public Health Service (USPH) regulations play a crucial role in ensuring the health and safety of cruise ship guests. Here are some w...

IF A CRUISE SHIP FAILS CDC 'SANITATION INSPECTION'

 If a cruise ship fails a CDC sanitation inspection, it can face serious consequences. Here are some possible outcomes: 1. Re-inspection: Th...

How Chefs Wash, Sanitize and Disinfect Vegetables and Fruits in Restaurant

 The Importance of Proper Sanitization for Fruits and Vegetables 🥦🍎 Ensuring the safety of fruits and vegetables is essential for both per...

7principles of HACCP-Critical Control Point

HACCP  meaning/definition HACCP, or Hazard Analysis Critical Control Point, is a systematic approach to managing food safety by analyzing po...

HACCP FOOD SAFETY PLAN

A HACCP plan, which stands for Hazard Analysis and Critical Control Points plan, is a systematic approach to food safety. These plans help y...

Food safety: Personal Presentation and Hygiene in a Professional Kitchen

Learn  Food  Safety...  Critical Control Points (CCP's) in a Kitchen © International Culinary Studio Chapter 1 What is food safety? Foo...

Norovirus Facts, Systoms, Causes and Prevention in Cruise Ships

Norovirus is a faecal-oral virus which typically causes acute gastroenteritis. It is also a common cause of food poisoning and is often rela...

How Bacteria Cause Illness

Bacteria can cause illness in three ways: by infection, intoxication or toxicoinfection. A foodborne infection occurs when the microorganism...

TEMPERATURE for Pathogens to multiply

What is the temperature range that allows pathogens to multiply.? Bacteria grow most rapidly in the range of temperatures between 40 °F and ...

What are The 7 Steps of HACCP?

HACCP is short for Hazard Analysis and Critical Control Points and is a globally used food safety management system. It's goal is to eff...

HOW TO APPLY SID (SEAFARER IDENTIFICATION DOCUMENT) ONLINE ?/FULL GUIDANCE

Seafarer Identity Document Seafarer Identity Document ( SID ),in accordance with Convention, is a two-sided card that contains the holder’s ...

What is the 3 bucket system for cleaning? USPH, SOP, Procedures, Hygiene Cruise Vessel Sanitation Program

What is Usph standard? USPH stands for United States Public Health and is a regulatory institution in the USA. One of its agencies, Centre...

History of Titanic Ship Disaster and Investigation.

Queenstown New York April 12 1912 , 885 crew and 1316 passengers hit an iceberg in calm seas, cold temperature, sank in 2 hours and 40...

Waste Managment in Cruiseline for crew and Guest. (GARBAGE,PPE,CONTAMINATION,PREVENTION)

WASTE MANAGEMENT The daily operations on board ships generate significant amounts of waste. Appropriate control and effective manage...

HAZARDOUS SUSBTANCES, PACKAGING, STORAGE, CHEMICALS

HAZARDOUS SUBSTANCES Hazardous substances are used on board ships during operations such as dry cleaning, photo processing, printing, h...

Food safety Procedure, rules for Cruise Ship Crew- Training Course

Apart from creativity and passion, cruise ship chefs jobs demand vigilance and a keen eye on food safety. Being attentive at every step...

FOOD SAFETY MANAGEMENT FOR CRUISESHIP CREW

Do the right thing, be and keep others safe What O TO PRODUCE FOOD WE NEED o MAINTAIN SAFE ENVIROMENT O MAINTAIN HYGIENIC ENVIROMEN...

PREVENTION OF CUTS, BURNS,SLIPS AND FALLS, REPORTING ACCIDENT

Prevention of Burns Use only dry cloth or oven mitts to lift or move hot pot, pans or other hot cooking equipment or utensils. Keep ...

Sanitation Procedures in Cruise Ship

General cleanliness and sanitizing: Work tables/counters/shelves: Clean and sanitize after each use.    Wash with hot water, rinse w...