Global Public Health Services

Active Managerial Control: Educating on the Importance of Water Safety Protocols To enhance risk reduction across all technical and water safety departments ship-wide, it is important to implement surveillance steps. From a training perspective, the focus should shift away from solely inspections or inspection scores. Inspections are vital for cruise line public health, however they only provide a snapshot of a ship's performance at a specific moment against established standards or requirements. Educating on the importance of water safety protocols encompasses the public health principles and behaviors expected to cultivate a robust onboard public health culture. https://zurl.co/4Nkc #watersafetyprotocols, #knowledgerequirement, #hazard, #HACCP, #hazardanalysisandcriticalcontrolpoint, #consumerbehaviors, #publichealthprinciples

Active Managerial Control: Water Safety Plans - How is public health realized? There are fundamentally 3 questions you need to answer. One: What are the hazards. Two: What events could occur. Three: What could their effect be on shipboard public health. https://zurl.co/KppV #watersafetyplans, #watersafety, #shipboardpublichealth, #multibarrier, #HACCP, #activemanagerialcontrol

We aim to streamline cruise line public health training to improve understanding and focus more on coaching and learning. To support this, we will continue sharing micro-learning resources (a few presentation slides) on Water Safety Plans. These slides provide a strategic view for water safety and technical teams and serve as basic training aligned with W.H.O. standards for safe drinking water and U.S.P.H.S./VSP requirements. The HACCP approach serves as a core framework for action plans, supporting compliance practices, active managerial control, and ongoing training expectations. #ActiveManagerialControlForPotableWater, #HACCP, #Multi–barrier approach, #KnowledgeSystem, #ModelFramework

We aim to streamline cruise line public health training to improve understanding and focus more on coaching and learning. To support this, we will continue sharing micro-learning resources (a few presentation slides) on Water Safety Plans. These slides provide a strategic view for water safety and technical teams and serve as basic training aligned with W.H.O. standards for safe drinking water and U.S.P.H.S./VSP requirements. The HACCP approach serves as a core framework for action plans, supporting compliance practices, active managerial control, and ongoing training expectations. #ActiveManagerialControlForPotableWater, #WaterSafetyPlans, #IssuesandConstraints, #GPHSCourseOffering

Both WHO Guidelines for drinking-water quality and the USPH Vessel Sanitation Program’s Operational Manual provide guidelines to help ensure water safety. Water Safety Plans change the mindset of crew and impact the public health culture. How? By setting priorities and organizing a risk based management structure. Documentation demonstrates shipboard due diligence. #qualityassurance #HACCPapproach #control #measures #onboardwaterqualitymanagement

The World Health Organization's (WHO) Guidelines for Drinking-water Quality is the authoritative document for international water safety standards. The guidelines are intended to protect public health by providing recommendations for managing the risks to drinking water safety. For more information, visit: https://zurl.co/u51d #onboardframeworkforwatersafety #watersafetyplans #qualityassurance #qualitycontrol

There are a number of guidelines of importance to the cruise industry. Why? The primary public health importance is that both passengers and crew share common food and water sources, live in close proximity and share common facilities. And these conditions can facilitate the spread of onboard infections. Let’s turn to Water Safety. Potable and Recreational Water. #3stepstowatersafetyandsurveillance #watersafetystandards #watersafetytasks

Most cruise lines recognize the importance of training based on public health requirements, which is why ongoing education and hands-on-experience are prioritized by compliance. Learn more with GPHS by visiting our website and following us here! https://zurl.co/PQcC

Are you familiar with the proper temperature requirements for foods from source to service? It’s essential to maintain accurate records and understand why they are necessary to ensure food safety. Can you identify signs of present or past temperature abuse during provisions inspections? Do you understand the date marking requirement? This requirement was put into place to control the growth of pathogenic microorganisms under refrigeration; it is a key standard. According to the Vessel Sanitation Program (VSP) requirements in the 2018 Operations Manual, date marking is required for refrigerated, ready-to-eat foods that are potentially hazardous, specifically Time/Temperature Control for Safety (TCS) foods. The "Day One" date must be placed on these products when they are first prepared or when a commercially processed container is opened. This ensures accurate tracking and limits the time the food can be stored under refrigeration to control the growth of pathogenic microorganisms, such as 'Listeria monocytogenes', which can thrive at these temperatures. VSP requires these foods to be used/consumed within 7 days. Learn more with GPHS by visiting our website and following us here! https://zurl.co/Wmda ¿Estás familiarizado con las temperaturas adecuadas para la alimentación desde la fuente hasta el servicio? Es esencial mantener registros preciso y entender porque es necesario para garantizar la seguridad alimentaria. ¿Puedes identificar signos de abuso de temperatura en presente o pasado cuando hay la inspección de provisiones? ¿Entiendes porque hay la obligación de etiquetar, marcar y registrar las fechas? Se exige cumplir estos pasos para controlar y prevenir el crecimiento de microorganismos patógenos bajo refrigeración. En el Manual de Operaciones de 2018 del Vessel Sanitation Program (VSP) etiquetar, marcar y registrar las fechas de alimentos refrigerados, listos para comer y considerados alto riesgo por Tiempo/Temperatura Control de Seguridad (TCS) alimentaria es obligatoria. La fecha “Día Uno” debe estar marcado en los productos y alimentos preparados para comer lo mismo se hace con los envases comercial procesados abiertos por primera vez. Cumplir estos pasos aseguran un seguimiento preciso y limita el tiempo que los alimentos pueden almacenarse bajo refrigeración así prevenir el crecimiento de los microorganismo patógenos como por ejemplo 'Listeria monocytogenes' que pueden prosperar a estas temperaturas. VSP obliga utilizar estos alimentos dentro de 7 días. ¡Aprende más con GPHS en nuestra página web o síguenos aquí! https://zurl.co/Wmda

Adhering to food safety protocols might seem simple, but mastering them over time and staying current with evolving industry standards is a continuous challenge in the cruise line and shipyard industry. Ongoing refreshers, online training, and learning from experienced professionals are the keys to achieving true expertise. Learn more at https://zurl.co/y99r and follow us here! Adherir a los protocolos de seguridad alimentarias puede parecer simple, pero se domina a lo largo del tiempo y permanecer actualizado con las evoluciones en los estándares y avances industriales es un reto continuo para los cruceros y astilleros. Repasar, formación en línea y aprender de los profesionales con experiencia son las claves para alcanzar maestría. ¡Aprende más en https://zurl.co/gcGM y síguenos aquí!