USPH (United States Public Health)
The Public Health Service Act of 1944 structured the United States Public Health Service (PHS) as the primary division of the Department of Health Education and Welfare (HEW), which later became the United States Department of Health and Human Services. The PHS comprises all Agency Divisions of Health and Human Services and the Commissioned Corps. The assistant Secretary for Health (ASH) oversees the PHS and the United States Public Health Service Commissioned Corps.
The HACCP is the one of Sub-Organization of USPH. HACCP is applied in Cruise ship industrial specially cruise ship when going to USA (unites States of America) Port.
HACCP (Hazard Analysis Critical Control Point)
is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological, hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.
A forerunner to HACCP was developed in the form of production process monitoring during World War II because traditional "end of the pipe" testing was not an efficient way to ferret out artillery shells that would not explode. HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices. In 1994, the organization of International HACCP Alliance was established initially for the US meat and poultry industries to assist them with implementing HACCP and now its membership has been spread over other professional/industrial areas.
Hence, HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices, differs from traditional "produce and test" quality control methods which are less successful and inappropriate for highly perishable foods. In the US, HACCP compliance is regulated by 21 CFR part 120 and 123. Similarly, FAO/WHO published a guideline for all governments to handle the issue in small and less developed food businesses.
HACCP Concept in the Cruise Ship
A food handler or food service personnel is a person who is involved in the handling, storing, production or serving of food items. Therefore employees from the following areas of the Hotel Department are considered Food Service personnel:
Housekeeping employees are not considered to be food service personnel as long as they don’t produce or serve any kind of food.
1. Entering Food service area
Everybody entering a food service area must wash his/her hand before starting to work and must be in the correct working attrite (clean uniform, cooking hat, safety shoes, clean aprons, etc). this also applies to technical
2. Correct labeling of items
Label all food with a permanent label and should not use any longer. Currently also using a white label containing the following information date of production or opening seal date. And the most important is Don’t use or serve any kind of food behind “best before date”
A food item expired needs to be disposed or send back to store for credit. Item which are expired should be collected in the store area and all expired items should be marked with an appropriate signage.
3. Toilet Facilities (comfort room)
There are toilet facility that should be used by Food Service Personnel female or male only. All food personnel must use the assigned Toilet facilities.
Toilet facilities is marked with a sign:
Please use the toilet facilities according to facilities according to your sex
Toilet facilities design designed with a Female pictogram “women only”
Toilet facilities design designed with a Male pictogram “male only”
Please use the toilet facilities in an appropriate way and leave them in perfect hygienic condition. Before you leave the toilet facilities, clean the area and do not leave any dirt. Report a dirty/broken facility to your head/supervisor. Don’t enter the toilets facilities with gloves, aprons or your cap.
Food service employees should not clean toilet facilities, which are located in food service area. Therefore housekeeping is in charge of this duty. Housekeeping cleans and disinfects the toilet facilities, re-stocks the toilets with soaps, disposable paper napkins and toilet paper several times a day. After using the toilet facilities wash your hand inside the facility , use a disposable paper towel to leave the facility (to avoid re-contamination of your hands). Wash your hand outside the facilities for a second times before engaging in any food production.
4. Storages of working clothes
All food personnel must store their working clothes separately from private clothes. Please use the drawer beneath your bed for storing your clean working clothes. Your private clothes should be stored in your regular locker.
5. Garbage Bin
All garbage bin in a food production area must be opened by pedal. Do not use your hands to open the garbage bin. Make sure that the garbage bin bins are in good condition and are marked with the appropriate label. check for food residue behind the garbage bins.