The Vessel Sanitation Program at the Centers for Disease Control and Prevention presents training on public health practices that can be applied in a cruise ship setting. Training is largely based on criteria from the Vessel Sanitation Program Operations Manual and is broken up into 14 sessions presented on three DVDs.

Part 1 (picture featured) includes the following topics:

1. Waterborne Illnesses: This video covers some of the pathogens that can cause waterborne illness outbreaks and examines examples of specific waterborne illness outbreaks.
2. Potable Water: This video identifies pathogens that can cause waterborne illnesses, common deficiencies that may cause them, and the requirements for maintaining a safe potable water system.
3. Cross Connection Control: This video defines backflow, backpressure, and backsiphonage; examines types of cross connections and discusses which type of protection should be used; and reviews the schematics below and discusses how to protect potable water systems.
4. Swimming Pools and Whirlpool Spas: VSP identifies types of recreational water systems and how they should be maintained in order to avoid recreational water illnesses.

Part 2 includes the following topics:

1. An overview of the Vessel Sanitation Program: The Vessel Sanitation Program assists the cruise ship industry to prevent and control the introduction, transmission, and spread of gastrointestinal illnesses on cruise ships. Learn more about the program components and functions.
2. Investigations of Gastrointestinal Illness Outbreaks: VSP discusses the VSP gastrointestinal illness surveillance system requirements and the components of outbreak investigations including the roles and responsibilities.
3. Hazard Analysis Critical Control Point (HACCP): HACCP is a systematic approach that has been traditionally used to identify and control food safety hazards. This approach can also be used to identify and control hazards associated with systems such as potable and recreational water. The HACCP approach used in this presentation is the process approach which is the most suitable for the varied and changing menus on cruise ships.
4. Environmental Health: Air Systems and Child Activity Centers: This video examines two areas of the vessel: air systems and the child activity centers. VSP reviews proper maintenance of air systems including proper accessibility and scheduled cleaning. During the child activity center portion, VSP discusses operational procedures that prevent the spread of illness.
5. Housekeeping and Infection Control: VSP discusses the components of routine cabin cleaning including what to avoid in order to prevent spreading contamination within a cabin or from one cabin to another. The video also examines how to apply outbreak prevention and control strategies in cabins and throughout public areas for both passenger and crew.
6. Integrated Pest Management: Learn the components of a good integrated pest management program, the conditions that make pest infestation favorable, and acceptable forms of training staff on IPM practices.

Part 3 includes the following topics:

1. Microworld: This video discusses several types of pathogens and specifically examines bacteria in relation to food. It identifies the conditions in which bacteria multiply and how to control those environments.
2. Foodborne Illnesses: VSP reviews pathogens that cause foodborne illness outbreaks and how to control them. VSP also discusses how to identify and manage employees that may be associated with them.
3. Food Protection: This video discusses how to protect food from the time of preparation through the time that it's served. Topics include maintaining proper food temperatures, preventing cross-contamination, and using time to control the growth of bacteria during service.
4. Equipment and Facilities: Construction and Maintenance: VSP discusses the construction, maintenance, and cleaning of equipment and facilities throughout the ship. Topics include food contact surfaces, proper hot water sanitizing temperatures and times, monitoring hot and cold holding equipment, and thermometer placement for ambient temperatures.

Learning objectives, PowerPoint presentations, transcripts, and related activities are also available.

You save 10% by purchasing this set. Individual DVDs are also available.