USPH Standard

 

United State Public Health Rules

 

Sanitation

It is the creation and maintenance of healthful or hygiene conditions.

 

Standard

Acceptable norm or quality of a product of service

 

What does U.S.P.H. means? It stands for

U - United

S - States

P - Public

H - Health

 

What are U.S.P.H. standard?

These are rules and regulations defining safe and acceptable sanitation and hygiene practices and procedures for the purposes of safeguarding the health of the public.

 

Who sets regulates these standard and prevention.

Center for disease control

 

Who should follow these standards?

All Crewmembers/ Hotel employee

 

When?

Among crew members/ Hotel Employee always

 

Where?

In the U.S: water, and other areas covered by treaties or agreements with other nation or territories.

 

Why is compliance to U.S.P.H standard important?

To protect the health of customers and the employee.

 

 

How U.S.P.H standards are implemented by employee

 

Personal hygiene

Sanitation and hygiene must start with the employee

Cleanliness
Good Posture
Exercise
Adequate Sleep
Balance Diet
Relaxation

 

To improve health

Eat well balance meals

Drink sufficient amount of water daily

 

Hygiene Rules

Bathe daily and apply deodorant
Brush teeth regularly, Use mouth wash
Keep hair clean and maintain a neat hairstyle
Wear clothes that fit well
Keep your fingernails clean or well-manicured
Wear shoes that fit well
Be clean-shaved daily
Always wash hand. Wash hand for at least 20 seconds:

 

Before:

Starting your duty

Handling raw or ready eat food

 

After:

Using the toilet

Handling raw food

Handling soiled dishes/ glassware

Touching your hair, nose or mouth

Handling anything something dirty.

 

The Three Bucket System

 

The Three Bucket System

This is a procedure for washing, rinsing, and sanitizing where a different bucket and sponge or mop is used for each task.

 

In washing:

1) For example, one bucket with water and soap/ detergent, is used only for this purpose and will not be used for rinsing or sanitizing.

 

For Rinsing:

2) Another bucket with water only, will be used solely for this purpose.

 

A third bucket:

3) Containing water and a sanitizing solution shall be used for sanitizing only.

 

There are color-coded for the purpose of easy recognition and minimizing mistakes.

 

For example:

The red bucket may be assigned for washing, white for rinsing and gray for sanitizing.

The liquid are changed frequently so as to maintain the consistency of the solutions.

A litmus paper test should also be frequently done on the sanitizing solution to ensure its effectiveness.

 

The three bucket system may be expanded to include the use of three separate sinks for each of the three tasks.

 

Namely,

Washing    - Red Mark

Rinsing      - White Mark

Sanitizing  - Gray Mark

 

Important points to three bucket system

 

a) The main task done in this system are:

Washing with water and soap/ detergent

Rinsing with water

Sanitizing with water and sanitizing agent

 

b) The use of a different bucket for each task.  This will also include a different sponge or mop for each particular task

 

c) Color code the bucket for easy recognition  so as to minimize mistakes

 

d) This system includes the use of a separate sink for each different task.

 

e) Hot/ cold water is used depending on what is being cleared for utensil or other food handling tools use hot water. The temperature will defend on the company standards.

 

f) Allowable sanitizing solutions are

5% solution household bleach: one oz. for four gallon of water or 100 parts chlorine to one million parts water.

5% solution quaternary compounds: two oz. for four gallon of water

 

g) Change solution often to maintain consistency

 

h) Use Litmus paper to check sanitizing solution. If paper turns blue, it is okay. If grey, it lack concentration needs to be replaced

 

I) After sanitizing, drip and air dry or place in dryer

 

j) Don't use towel or cloth to take off moisture or water. These themselves are healthy homes of bacteria and viruses and will negative whatever sanitation process you had made sure. This technique may make your glasses look sparkling clean. But are they sanitized?

How Other U.S.P.H. Standard Applied in Beverage

 

Ready to eat food - Handle with gloves

 

Ready to use garnish - Kept in closed containers and refrigerated or kept in a condiment caddy with plenty of ice underneath.

 

All food items - Stored away from detergents and chemicals

 

Fresh Fruits - Place in cleaned and sanitized Lexan boxes before being brought up to the bar pantry

 

Ice - Handle with ice scoop or tongs. Placed in covered Lexan boxes when in use or being transported.

 

Ice bin - When it is suspected to contain broken glass, empty ice bin, wash, rish and sanitized before using again.

 

Containers - Wash, rinse and sanitized and air dry before refilling.

 

Utensils and glasses - Wash, rinse and sanitized and air dry before using.

 

Glasses - Held at 3rd lower part or stem.

 

Speed Pourers - Soaked in hot chlorinated water before washing ( Once a week)

 

Blender - Dismantle, wash, rinse and sanitized and dry ( End of the shift)

 

Cutting boards - Wash, rinse and sanitized and dry ( End of the shift)

 

Soda equipment - Wash, rinse and sanitized and dry. ( Closing time)

 

Opened Cans - Emptied into cleaned and sanitized plastic containers and properly labeled. Exceptions are milk and cream which must be retained in their original containers and kept refrigerated. Their expiry date must not be greater that the current date.

 

Beers and sodas - Stored away from floor in stainless steel pallets and away from entrance and doors.

 

Ice machine - Wash, rinse and sanitized twice a week. All ice scoops must be on retractor and installed outside the machine. Gaskets must be clean.

 

Refrigerators - Temperatures must be taken and recorded twice a day. Must be equipped with thermometers. Rust free and have clean gaskets.

 

Hand wash sinks - Provide with, splash sides if near working area. Paper towel holder and towels. Nail scrubber, soap dispenser with soap.

 

Cleaning materials - Mops, brooms, and brushes are to be stored upside down in a clean and sanitized locker and separated from materials used for cleaning food.

 

Glass washing machine - Change water frequently, Dismantle, unclog nozzle and wash, rinse and sanitized and dry at the end of the day. Descale twice a week. Take temperature of wash water TWP times a day. Enough stock of soap and rinse-aid at all times. Use phydion paper to test soap level during.

 

Machines - Washes. (yellow no soap; orange-right level, red much soap)

 

General cleaning - All floors are swept, cleaned and mopped with detergent and rinsed with sanitizing solution, Floor drains and cleaned by removing drain covers, scrubbing with detergent, rinsing and sanitizing before replacing them. Walls, bar counters, ice bins, shelves work tables, beer coolers, garbage can and walk-in refrigerators need to be cleaned and sanitized daily using three bucket system.

 

Waste disposal - Separate and covered garbage bins for wet, paper, and plastic ( burnable), and glass, bottle and cans