U.S.P.H.
U.S.P.H. STANDARD
Sanitation - It is the creation and maintenance of healthful. Or hygienic
conditions.
Standard - Acceptable norm or quality of 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 purpose of
safeguarding the health of the public.
Who sets regulates these standards and prevention - Center for disease control
Who should follow these standards? - All Crewmembers/ Hotel employee
When? - Among crew members/ Hotel employee, always.
Where? - In U.S. water, and other areas covered by treaties or agreements with
other nation or territories.
Why is compliance to U.S.P.H. standards 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.
● 1) Cleanliness
● 2) Good Posture
● 3) Exercise
● 4) Adequate Sleep
● 5) Balance Diet
● 6) Relaxation
To improve Health
● 1) Eat well balance meals
● 2) Drink sufficient amount of water daily
Hygiene Rules
● 1) Bathe daily and apply deodorant
● 2) Brush teeth regularly, Use mouth wash
● 3) Keep hair clean and maintain a neat hairstyle
● 4) Wear clothes that fit well
● 5) Keep your fingernails clean or well-manicured
● 6) Wear shoes that fit well
● 7) Be clean- shaved daily
● 8) Always wash hands. Wash hand for at least 20 seconds:
Before: *Starting your duty - *Handling raw or ready to 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 - This is a procedure for washing, rinsing, and
sanitizing where a different bucket and sponge or mop is used for each task
In washing - 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 - another bucket with water only, will be used solely for this purpose.
A third bucket containing water and a sanitizing solution shall be used for
sanitizing only.
They 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, Rinsing, & Sanitizing.
each of the three tasks, namely: Washing, Rinsing, & Sanitizing.
Important points to three bucket system
A) The main task done in this system are:
● 1) Washing with water and soap/detergent.
● 2) Rinsing with water
● 3 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 codes 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 cleaned. For utensils or
other food handling tools use hot water. The temperature will defend on the
company standards.
F) Allowable sanitizing solutions are:
● 1) 5% solution household bleach: one oz. For four gallon of water or 100 parts chlorine to
one million parts water.
● 2) 5% solution quaternary compounds: two oz. For four gal. 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 lacks concentration and 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 twill 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 are applied in the beverage
Items How to use, handle or maintain
Ready to eat food - Handle with gloves
Ready to use garnished - Kept in closed containers and refrigerated or kept in a
Ready to use garnished - 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 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, rinsing and
sanitized before using again.
● Containers - Wash, rinse, and sanitize (WRS) and air dry before refilling.
● Utensils & Glasses - WRS and air dry before using
● Glasses - Held at 3rd lower part or stem.
● Pourers - Soaked in hot chlorinated water before washing. (Once a week).
● Blender - Dismantle. WRS and dry. (End of Shift)
● Cutting Boards - WRS and dry. (End of the shift).
● Soda Equipment - WRS 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 than the current date.
● Beers & Sodas - Stored away from floor in stainless steel pallets & away from entrances &
doors.
● Ice Machine - Wrs twice a week. All scoops must be on retractor & 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 &
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.
● Glasses Washing - Change water frequently, Dismantle, unclog nozzle & WRS 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 too much soap)
● General cleaning - All floors are swept, cleaned & 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 cans and walk-in refrigerators need to be
shelves work tables, beer coolers, garbage cans and walk-in refrigerators need to be
cleaned and sanitized daily using three bucket system.
● Waste Disposal - Separate & covered garbage bins for; Wet, Paper, & Plastic (burnable);
and glass, bottle & cans.
