Health Practices on Cruise Ships: Training for Employees
Additional Environmental Health Topics
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Hazard Analysis Critical Control Point (HACCP) |
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HACCP is a systematic approach that has been traditionally used to identify and control food safety hazards.
This approach can also be used to identify and control hazards associated with systems such as potable and
recreational water. The HACCP approach used in this presentation is the process approach which is the most
suitable for the varied and changing menus on cruise ships. |
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Housekeeping and Infection Control |
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VSP discusses the components of routine cabin cleaning including what to avoid in order to prevent
spreading contamination within a cabin or from one cabin to another. The video also examines how to
apply outbreak prevention and control strategies in cabins and throughout public areas for both passenger
and crew. |
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Environmental Health (Air Systems and Child Activity Centers) |
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This video examines two areas of the vessel: air systems and the child activity centers. VSP reviews proper
maintenance of air systems including proper accessibility and scheduled cleaning. During the child activity
center portion, VSP discusses operational procedures that prevent the spread of illness. |
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Equipment and Facilities: Construction and Maintenance |
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VSP discusses the construction, maintenance, and cleaning of equipment and facilities throughout the ship.
Topics include food contact surfaces, proper hot water sanitizing temperatures and times, monitoring hot and
cold holding equipment, and thermometer placement for ambient temperatures. |
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Integrated Pest Management |
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Learn the components of a good integrated pest management program, the conditions that make
pest infestation favorable, and acceptable forms of training staff on IPM practices. |
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Outbreak Investigations |
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VSP discusses the VSP gastrointestinal illness surveillance system requirements and the components of
outbreak investigations including the roles and responsibilities. |
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