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FBAS

Personal Hygiene
What is personal hygiene?
Personal hygiene can be described as the principle of maintaining
cleanliness and grooming of the external body. It is in general, looking
after yourself. Failure to maintain personal hygiene can have many
implications. Not only is there an increased risk of an infection or
illness, but also it will lead to contamination of work surfaces and food
handled.

What is involved?

Hand wash

Even perfectly healthy people have potentially harmful microbes livin g


on and in their bodies. These organisms can easily be transferred from
your hands to the food and cause illness. There are many things you can
do to avoid touching food with your bare hands – for example using
tongs or wearing disposable gloves. Even so, you will touch equipment,
utensils and surfaces as you work. To avoid causing contamination, you
must ensure that your hands are scrupulously clean at all times. Hand
washing helps to:
Remove pathogens (such as bacteria and viruses) and other harmful substances (such as dirt)
from hands

Prevent direct food contamination and cross-contamination by your hands

What are the facilities required for hand washing?


 Clean wash-hand basin
 Not used for food or equipment
 Sinks for food or equipment not used for hands
 Non-hand operated taps recommended
 Hot and cold running water (mixed 30-40°C)
 Liquid soap (disposable cartridge)
 Soft, heat-resistant, clean nailbrush
 Hygienic hand-drying facilities, preferably paper towels.
Follow these instructions for washing with soap and water:
 Wet your hands with warm, running water and apply liquid soap. Lather well.
 Rub your hands vigorously together for at least 20 seconds.
 Scrub all surfaces, including the backs of your hands, wrists, between your fingers and under
your fingernails.
 Rinse well.
 Dry your hands with a clean or disposable towel.
 Use a towel to turn off the faucet.
YOU SHOULD WASH YOUR HANDS AFTER YOU:-
 Scratch your head or touch your face or body

 Blow your nose


 Go to the bathroom

 Tie your shoelace

 Pick something up from the floor


 Handle anything dirty

 Eat, drink or smoke

Make sure you wash your hands regularly with warm water for 20 seconds
If you fail to wash your hands after doing any of the above, we would lose 4 points
during USPH(United States Public Health) inspection
When would you wash hands?
What to do if Hand wash facilities are missing or out of order
Washing hands with soap and water is the best way to reduce the number of germs on them in
most situations. If soap and water are not available, use an alcohol-based hand sanitizer that
contains at least 60% alcohol. Alcohol-based hand sanitizers can quickly reduce the number of
germs on hands in some situations, but sanitizers do not eliminate all types of germs and might
not remove harmful chemicals.
Hand sanitizers are not as effective when hands are visibly dirty or greasy.
How do you use hand sanitizers?
 Apply the product to the palm of one hand (read the label to learn the correct amount).
 Rub your hands together.
 Rub the product over all surfaces of your hands and fingers until your hands are dry.
ALSO FOR HYGIENE REASONS EACH DAY YOU SHOULD: –

 Shower twice a day


 Use deodorant
 Wear a clean uniform
 Brush your teeth and hair
 Keep your nails short and clean
 Shave
IF YOU FEEL ILL

 Tell the manager before work if they have had any diarrhoea, vomiting or skin problems. Or if
someone they have been in close contact with has had similar symptoms. Sometimes we go
to work anyway, because we don’t want to let our team down. Why is this bad? Because
instead of you being ill and not working for a couple of days all your colleagues can get ill too
and need lots of days off.
 Cover cuts and sores with waterproof, blue dressing
 Do not wear jewellery (staff who prepare food can only wear a simple wedding band ring.
Other food handlers may also wear a watch and sleeper earrings. No other jewellery should
be worn as per company policy)
 Do not wear nail varnish or false nails, keep nails short
 Do not wear strong perfume or aftershave etc. But do wear a deodorant to avoid body
odours
 Do wash and shower every day and keep yourself very clean
 Do not eat, drink or smoke while working (transfer of bacteria from mouth to food).
 Do not cough, spit or pick nose in food area
 Do not touch or scratch hair and face
 Do not breath on glassware or cutlery to help polish it
 If you need to taste food you should do it with a clean, sanitised spoon – not a finger. You
should never touch the actual bowl of the spoon, only the handle. You must use a clean
spoon each time.
Why do we wear protective clothing?
To protect the food from the handler.
What properties should protective clothing have?
 light (so that dirt can be seen),
 washable (all uniform must be washed in the ships laundry because they use special cleaning
chemicals that help to kill bacteria),
 no pockets (things in pockets can fall out and land in food),
 no buttons or potential physical contaminants (can fall off and into food),
 disposable (things like gloves and hair nets need to be thrown away after each use)
Think about these items of protective clothing what are the reasons for wearing them?
 Hats and hair nets – stops hands touching hair and ears (sources of Staphylococcus aureus)
and stops hair falling into the food (contamination). Counter staff, stewards and waiters
don’t have to wear hair nets, but must have short or tied back clean, tidy hair.
 Beard snood – the same, but for facial hair.
 Apron/chef jacket/trousers – protect the food from contamination that might be on the food
handler’s own clothes. To keep food safe freshly cleaned uniform should be worn each day,
or more often if needed.
 Dedicated work shoes – to stop any contamination from the soles of outdoor shoes from
entering the kitchen. Also for health and safety reasons – e.g. to prevent slips.
 Plastic disposable apron – should be worn for dirty jobs and then thrown away.
 Gloves – You must wear clear gloves to handle any ready-to-eat food such chopping lemon
and lime garnishes, handling sandwiches etc. You should also wear gloves to cover any
plasters on your hands and stop them falling into food. Normally, if hands are kept clean
there should be no need to wear gloves. If your supervisor instructs you to wear gloves for a
job you should wear Purple gloves for ‘clean jobs’ and blue gloves for ‘dirty jobs’. You should
never wash gloves – put on a new pair instead. You should only ever wear one pair of gloves
at a time. If caught with the wrong gloves in the wrong area, we would lose 4 points
during USPH inspections
MULTIPLE CHOICE QUESTIONS (CHOOSE THE RIGHT OPTION)

How long should you wash your Hands?

What is the ideal temperature of the water for hand washing?


10-20C

20-30C

30-40C
60-70C

What is essential at a Hand wash station?


Cloth towel

Air dryer

Apron

Paper towel
Alcohol based sanitizers are as effective as Hand washing
True

False
If you wear a glove it is not necessary to wash hands
True

False
WHICH AMONG THE FOLL OWING IS THE RESPONS IBILITY OF AN F & B
ASSISTANT?

Maintain personal hygiene

Separate Garbage

complete dish washer temperature log

All of the above


What must we do before coming to work?
Make sure uniform is clean

Shave, wash, trim nail and brush teeth & hair

Use deodorant

All of the above


What Jewelry is allowed to be worn?

Necklace

Watch

Wedding ring
Bracelets

Why are other Jewelry items barred in food handling areas?

They get dirty

They harbor bacteria


They get damaged
They attract pests

Why must we not scratch our heads, arms etc during work?
Because they cause cross contamination

Hair falls into the food

They dirty your hands

All of the above


What must we wear in the clean area and in the galley and why?
Baseball cap, it prevents you from scratching

Chefs hat, prevents hair from falling into food


Cowboy hat, because it’s fashionable

Golf cap,to prevent dandruff falling into hair

What do you do if you feel ill?


Stay in your cabin

Go to work as you have no off days

Stay in your cabin & report to the supervisor

Visit the doctor


Why is it important that you stay in your cabin?
To take rest

You will be tired

To prevent spreading illness


Supervisor told you to do so

When you cut your finger what color plaster should you wear?

Red

Skin toned
Blue
Green

Why must the above colored plaster be worn?


Food safety policy says so

It’s easily visible


On Supervisors advice

No other color was available

Vessel Sanitation Program (VSP)


Welcome to your FBAS Vessel Sanitation Program (VSP) guide. The purpose of this guide and
the accompanying training is to provide you with a foundation of knowledge in your new role as
an entry level Food and Beverage Assistant, also known as an FBAS. Once you are on board you
will be allocated to either a Galley, Bar or Restaurant position.

Public Health is the foundation for all FBAS roles. It is essential that correct processes are
followed within Galleys, Bars and Restaurants at all times to minimise any potential impacts on
health.
As a Food and Beverage Assistant, you will play a key role in maintaining the health and well-
being of both crew and passengers.

The Company’s Public Health programme is based on the standards and requirements
described in the United States Centres for Disease Control and Prevention (CDC) 2011 Vessel
Sanitation Program (VSP) Operations Manual.
The Vessel Sanitation Program helps to prevent and control the introduction, transmission and
spread of Gastrointestinal Illnesses (GI) on cruise ships.
The Vessel Sanitation Program ensures standards comply with Public Health requirements by:

Inspecting cruise ships, by way of periodic unannounced and scheduled inspections.

Monitoring gastrointestinal illnesses and investigating or responding to outbreaks.

Providing training on public health practice.

Providing health education and current public health information to the cruise ship industry,
the travelling public, public health professionals, health authorities and the media.

VSP Inspections
Enforcement Officers visit between once and twice a year to inspect ships. The scores relating
to inspections are then posted publicly. Inspections can be made by:

United States VSP (commonly known as USPH)

Southampton/UK Port Health

Health Canada

South Eastern Sydney Vessel Inspection Programme (commonly known as NSW Health)

Any other Port Health authority

The Enforcement Officers come under various titles

e.g. UK – Environmental Health Officer or UK Port Health

USA – US Port Health


At regular intervals, Company Public Health Officers will perform comprehensive on board
assessments of public health operations to ensure full compliance with our standards. Each ship
must conduct weekly Hygiene Rounds as set out in Public Health Policies & Procedures. Each
department is responsible for ensuring the specified checks are carried out regularly and that
corrective actions are put in place if required. The Company Public Health Officer may
accompany personnel in the completion of Hygiene Rounds.

OUTBREAK PREVENTION
Sanitation is the key to prevent and control the introduction, transmission and spread of
Gastrointestinal Illnesses (GI) on cruise ships. There are three progressive “Sanitation
Response” Level Procedures which are put in place depending on the incidence of such illness
on board. It is important that you are aware of these so that you can respond appropriately to
any potential risk of outbreak.

Virox auto-diluted to 1:128


Virox auto-diluted to 1:16
Virox auto-diluted to 1:16
What does VSP stand for?
Vessel Sanitisation Programme
Viral Sanitisation Programme

Vital Signals ports

Ventilator survival passage

The sequence of SRLs are


Outbreak, Elevated, Baseline

Baseline Elevated, Outbreak


Elevated, Outbreak, Baseline

Baseline, Outbreak, Elevated

The strength of Virox in Elevated & Outbreak level is


1:128

1:32

1:16

1:64

The strength of Virox in Baseline level is


1:128

1:32

1:16

1:64
CLEANING

THERE ARE THREE METHODS O F CLEANING

Dry-The dry methods are suction cleaning (use of a vacuum cleaner) and mop sweeping.
Sweeper Mops have long horizontal heads, which are pushed along, without lifting from the
floor.

The mop heads are made of nylon acrylic or polyester which build up static electricity and
attract dry dust particles.

Wet- This is the use of water and General Purpose Cleaner. Greasy or moist dirt can be
removed including that which has lodged in the crevices of rough surfaces.
This is not suitable for some wood surfaces or most fabric coverings.

Damp -Damp Dusting is a wet method and is suitable for removing dirt from most types of
furniture.
It is not suitable for any parts of furniture that are upholstered with a fabric or for wood which
has not been sealed.

The Three Bucket System


WASH, RINSE AND SANITISE BUCKETS:-
3 Bucket System

When cleaning we must wash, rinse and then sanitise. The wash bucket is red and should be at
a temperature of 32-43ºC. The rinse bucket is yellow and should be at a temperature of 32—
43ºC. The sanitise bucket is green and should be at a temperature of 24ºC and should have a
sanichlor strength of 50—200 ppm. Change the water in the wash and rinse buckets when:
 They are dirty
 When it is cold
 At the end of each service period
 If the strength drops below 50– ppm.
DISHWASHERS/ GLASS WASHERS / POT WASH MACHINES

POT WASH:-

In the pot wash change the water regularly in the wash, rinse and sanitise sinks. The wash sink
should be 43-60ºC and soapy. When the water gets greasy and dirty change it, as dirty water
cannot clean anything properly. The rinse tank should be 43-60ºC and change the water
regularly, when it gets oily/ dirty. The sanitise tank should be 77ºC and the items should be in
the sink for atleast 30 seconds. The Sanichlor strength should be 50– 200 PPM (parts per
million). All washes should have a temperature probe so that you can make sure that the
temperatures of your sinks are correct. Also clean under sink bars after every wipe down, so
that water does not become greasy. Make sure you clean the scuppers under the sink. If the
temperatures are higher or lower please inform your supervisor
3 Sink compartment

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