10 UNITED STATES PUBLIC HEALTH SERVICES (USPHS) GOLDEN RULES

Introduction
The following rules apply to all Cruise Ships in all cruise areas in the Caribbean.
They comply with the 2011 USPHS Operations Manual, and all European Sanitation
Protocols.
1. HANDLE FOOD & BEVERAGE HYGIENICALLY:
a. Wear plastic disposable gloves when handling any cooked or “Ready
To Eat” (RTE) food.
b. Always wear a clean hat and clean uniform when in a food handling
area.
c. Never smoke in or near a food or beverage handling or dispensing
area.
d. Never eat or drink in food or beverage handling or dispensing area.

2. ALWAYS USE THE 3-BUCKET SYSTEM FOR CLEANING:

a. WASH – With soap and water in the RED bucket with water as hot as
your hands can tolerate
b. RINSE – With warm clear water in the GREY bucket.
c. SANITIZE – With chlorine in cool water in the WHITE bucket (100ppm
= 1 cap of chlorine/bucket – use test strips)
d. NEVER use WASH-RINSE-SANITIZE buckets for any other purpose.

3. ALWAYS CHECK AND MAINTAIN CORRECT FOOD TEMPERATURES:

a. ALWAYS use a hygienically clean food thermometer – use alcohol
wipes to clean thermometers.
b. NO FOOD (cooked or raw) may be served or used at more than -5°C
(41°F) or no less than 65°C (149°F)
c. Fish, meat, soups, vegetables, pasta, sauces and sausages must be at
least 75°C (165°F)
d. Hot chicken, ham, eggs (scrambled, omelets, fried etc.) must never be
less than 74°C (165°F)
e. Pork must never be served at less than 71°C (160°F)
f. Refrigerator temperatures must ALWAYS be at 4°C (40°F) or lower.

4. STORAGE OF FOOD IN REFRIGERATORS:

a. Cooked and raw food must be kept in either in separate refrigerators
on in Safe Food Storage order.
b. If there is only one refrigerator, cooked food must be stored on the
upper shelves. Raw food on lower shelves.
c. EVERY container of food in refrigerators must be COVERED in air-tight
plastic containers or plastic covering.

5. SEPARATION:
a. Clean dishes, utensils, silverware etc., must NEVER be in the same
place as dirty ones. Always separate.

6. LABELLING:
a. ALL cleaning chemicals must be clearly labeled and color or number
coded.
 b. EVERY container in EVERY refrigerator and other storage area must
be clearly labeled with contents, date and time placed and expiry date
seven days from the day it was placed into the refrigerator or other
storage area.

7. TRANSPORTING FOOD BETWEEN GALLEY AND SERVING OR

PRESENTATION AREAS:
a. ALL food that is being transported MUST be covered.
b. Food and beverages must NEVER be transported in elevators or areas
designated to transport garbage.
c. Food must NEVER leave the provision area or presented in containers
made of cardboard or wood.
d. Food containers must ALWAYS be at least 15cm (6 inches) off the
deck or floor.

8. PERSONAL HYGIENE – WASH HANDS ALWAYS FOR 20 SECONDS:

a. Wash hands EVERY time you enter or leave a food or beverage
preparation area.
b. Wash hands after touching dirty dishes and before handling clean
ones.
c. NEVER use a hand-wash sink for any other purpose.
d. ALWAYS keep plenty of disposable towels and hand soap in food and
beverage handling areas. Always dispose of paper towels properly in
the designated paper towel waste bin.
e. AVOID coughing or sneezing in food preparation areas. If this
happens, leave the area and wash your hands.
f. NEVER touch your face or hair or any exposed part of your body in
food or beverage handling areas. If you must, leave the area and wash
your hands before returning.

9. NO ILLEGAL OR DANGEROUS PRACTISES:

a. NEVER take any utensils, plates, glasses, equipment or food to your
cabin.
b. NEVER store any equipment in an area used for something different.
c. NEVER store toxic material (like brass or silver cleaner, insecticide, air
fresheners) with other cleaning products.

10. CLEANING CLOTHS – ONLY USE THE CORRECT ONES:

a. NEVER use towels, dishcloths, or any non-designated cloths for
cleaning or polishing surfaces.
b. Only use clean cotton cloths to Rinse and Sanitize. Sponge may
be used for Washing.