Maintaining clean and sanitized food service and preparation areas is essential to protect passengers and crew from foodborne illnesses and to comply with the VSP 2025 Environmental Public Health Standards. This module explains the principles of cleaning and sanitizing to remove food residues, control harmful microorganisms, and prevent contamination in galleys and other food-handling spaces.

It covers the basics of microbiology and biofilm formation, emphasizing how bacteria and viruses can persist on food-contact and nonfood-contact surfaces. Learners will understand how cleaning agents, water quality, and correct chemical use contribute to safe and effective sanitation. The module also highlights proper warewashing design and operation, including correct wash and sanitizing temperatures, use of test kits, and maintenance of equipment to meet VSP 2025 requirements.

By applying these standards, food service teams ensure that all equipment and surfaces remain safe for contact with food and uphold the vessel’s public health compliance.