Vessel Sanitation Training
The Vessel Sanitation Program (VSP) offers seminars specifically designed for the cruise ship industry on public health practices that are important for protection of cruise ship passengers and crew. The training is largely based on criteria from the VSP 2011 Operations Manual [PDF – 4.88 MB] and other public health resources.
Topics covered during the seminar are grouped in three categories.
|VSP Program Overview||Foodborne Hazards and Illness||Waterborne Illnesses|
|Surveillance, Passenger/Employee Health, and Outbreak Investigations||Food Safety: Parts 1 and 2||Water Chemistry|
|Equipment and Facilities||Potable Water—Food and Beverage||Potable Water|
|Environmental Health||Recreational Water Facilities—Food and Beverage||Recreational Water Facilities|
|Housekeeping and Infection Control||Hazard Analysis and Critical Control Points (HACCP): Parts 1 and 2||Cross-connection Control|
|Integrated Pest Management||Food Protection and HACCP—Technical|
Training seminars are offered six times per year in Miami and Seattle. Seminars are limited to cruise ship management staff. For more information about training dates, registration, and the seminars, visit VSP Seminar Training.
Video Training Series
VSP provides a series of training videos available to anyone who would like to view them. The videos focus on public health topics that are important for protection of cruise ship passengers and crew. They are meant to supplement other training efforts.
Material in these videos is based on earlier editions of the VSP Operations Manual and other public health resources. Public health protection principles in the video series are not as up to date as those in the seminars.
- Page last reviewed: June 17, 2013
- Page last updated: August 5, 2013
- Content source: