Vessel Sanitation Consultants

Borrowing on over 40 years of experience in cruise line hotel, food and beverage management, ARMS offers ship-owners consultation and training on vessel sanitation to prevent outbreaks and food-borne illnesses. 

Our USPH consultancy services are broken down into two options:

Assessment of U.S.P.H. Readiness and Inspection
Our inspectors cover the entire vessel operation and prepare a report denoting the state of readiness to pass an inspection. The report analyzes all technical and procedural aspects of the operation as outlined by the VSP Operations Manual 2001 (U.S. Department of Health and Human Services). The inspection is based on the following areas of operation:

The ship's water supply - to determine how water is stored, distributed, protected, and disinfected.
The ship's spas and pools - to ensure adequate filtration and disinfections.
The ship's food - to determine how it is protected during storage, preparation, and service.
The potential for contamination of food and water - to determine what interventions are needed for protection.
The practices and personal hygiene of employees - to ensure cleanliness and the use of appropriate hygienic practices.
The general cleanliness and physical condition of the ship - to ensure cleanliness and the absence of insects and rodents.

U.S.P.H Training
United States Public Health or USPH is an organization whose main role is to ensure that safe food handling and working practices are carried out on all ships. The employees must be made fully aware that their participation is vitally important. Training covers the following topics:

Personal Hygiene - To ensure the highest levels of cleanliness. Emphasizing on clean uniforms, jewelry, hair and hand sanitizers.

Hygienic Practices - Ensuring that the correct protective outfits are worn and that all rules and regulations are met.

Food Contamination - Exercising and ensuring the correct protocol is used to protect food during storage, transportation, preparation, holding and service.

Equipment and Utensils - Employees are to learn the correct procedures for usage.

Storage and Preparation - Ensuring that all foods are stored in the correct manner and location

Display and Service - Ensuring all foods on display are protected from contamination.

Equipment and Ware washing - All employees are to learn the correct protocol for ensuring that all equipment is cleaned and maintained to USPH standards.

Chemical Training - Learning the correct procedures for storing, measuring, and labeling chemicals

Waste Disposal - Garbage segregation and full understanding of environmental awareness.