The Sanitation Officer VSP is responsible for fleet wide shipboard sanitation audits with a view to achieve and maintain a level of food and water safety and sanitation on board that will minimize the risk to all guests and crew of any food related illness & communicable diseases. The Sanitation Officer VSP interacts with all dept heads & reports directly to the Hotel Director & Fleet Sanitation Officer VSP.
His/her responsibilities include, but are not limited to the following:
Responsibility and authority:
Compliance with all aspects of the Vessel Sanitation Operation Manual, including but not limited to:
• Potable water
• Swimming Pools and Whirlpool Spas operation
• Food safety
• Integrated Pest Management Plan and Program
• Housekeeping & Child Activity Centers VSP operation
• Communicable Disease Prevention
• Gastrointestinal Illness Surveillance
• Review USPH corrective action with the Hotel Director and other department heads and assist with follow-up where necessary.
Maximize knowledge through training to achieve set sanitation standards that will comply with:
• USPH (vessel sanitation manual)
• Food and Drug Agency
• USDA – United States Department of Agriculture
• Any local regulations of countries the ship might visit.
• Food Code, (US Public Health Service)
• Ensure that the practical working requirements for the Vessel Sanitation Program, including any legal requirements, compliance and best practices are met.
• Established public health manual in compliance with the Safety Management System.
• Be familiar with the IPM equipment, chemicals and risk assessments.
• Be familiar with the Vessel Sanitation Program and its aims.
• Be familiar with the 1999 Food Code.
• Schedule and carry out unannounced sanitation audits on a fleet wide basis.
• Assist with VSP training of management and crew.
• Analyze audit findings in a fair, balanced and constructive manner. Provide the ship with a written report indicating food and water sanitation conditions at the time of the inspection.
• Liaise with USPH inspectors from the Vessel Sanitation Program for follow-up to the ships regular bi-annual inspections.
• Accompany USPH inspectors during inspections.
• Analyze USPH scores and reports and provide ships with necessary follow-up action.
• Familiarize with the construction/basic engineering of catering buy out equipment (dishwashing machines, ovens, etc) and understand the differences in make and model, applications etc.
• Liaise with dry dock and wet dock project managers regarding installation of new equipment.
• Attend all wet and dry docks to evaluate IPM program.
• Monitor shipboard IPM Plan and Program.
• Ensure new-buildings comply with USPH regulations before service induction through assistance in training, audits etc.
• Advise Ship’s Command immediat