U.S.P.H.

GUIDING PRINCIPLES AND THE VESSEL SANITATION PROGRAM (VSP)

Unit Description:
This unit covers current practices of vessel sanitation inspections conducted by
Environmental Health Officers of the U.S. Public Health Service. It also covers the
cooperative activities of the cruiseline industry in developing a comprehensive sanitation
programs to minimize the risk of acute gastroenteritis. Current safety and environmental
sanitation training practices that addresses recent public health issues related to cruise ship
sanitation; to achieve a successful and cooperative program that is important in
safeguarding public health aboard vessels.

Indicative Unit Outline

1. Introduction to U.S.P.H. and the VSP Program.
2. Passenger and Employee Health Practices.
3. Equipment and Facilities.
4. Environment Health Practices.
5. Housekeeping and infection Control.
6. The Garbage Management Plan (GMP).
7. Integrated Pest Management (IPM).
8. Foodborne Hazards and Illnesses.
9. Food Safety and Sanitation Practices.
10. Preventing Cross-Contamination.
11. Potable Water – Food and Beverage.
12. Recreational Water Facilities.
13. Hazard Analysis and Critical Control Points (HACCP).
14. Galley Food Production Practices and Standards.