USPH,not,interested,public,hea health USPH not interested in public health onboard cruise lines
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Insider's story:During my time onboard ships, I have gatheredunique experience, trained by ships' management on how to evade,deceive and trick USPH personnel, while conducting sanitationinspection onboard. Not very honest, legal or transparent task, but ithelped paying my bills. I really had no choice if I wanted to keep myjob.The range of methods I had at my disposal to deceive USPHwas huge. Most of those methods are so simple that it makes you wonderjust how serious USPH authorities are in their task to scale ships'sanitation practices on scale of 100. To be honest, those methodsstrike me as comical. Deep inside, I always knew that USPH never hadany serious intentions to push for what every innocent passengerdeserves - right for a sickness free cruise. There is just too muchpolitics and too much money involved. This might be a good time toreveal just few "secrets" to you, but know that they are secrets onlyto USPH, and to cruise industry - it is common knowledge. The reasonwhy nobody speaks of them is always the same - sailors just want tokeep their job and pay the bills. They all know that these cunning EastEuropean born practices have been around since the beginning of luxurycruising. Their belief in food safety practices improvement is at thebottom of their priority list, far behind issues like overworking andunderpaying.But let's start.80% of all galley equipment isbeing stored in Accommodation area, far away from seemingly not veryinterested eyes of USPH inspectors. With inspections being fairlypredictable, roughly every 6 months, as the time comes close, galleypersonnel drags majority of everyday utensils to their cabins and innearby corridors. What stays in galley pot-wash areas are huge itemsthat occupy space on shelves and give impressions of fullness. Howsimple, and how ingenious.Itis interesting that inspectors never ask just where are the wide bacontrays on which galley cooks are baking sheets of bacon for breakfast?After the cooks are done with them, they pile them in one heavy metalblock, that can be moved around only with the help of trolley. Take itfrom me, as I had the opportunity to clean them in the beginning of mysea career - you need at least 10 minutes to completely wash, rinse andsanitize just one of them. Now how about 200 of them? And what aboutall that grease flying all over the pot-wash while cleaning them? Well,now you understand why is pot-wash always clear as crystal. Lets gofurther. We're talking about pot-wash. According to USPH, everypot-wash location should have three cleaners. One for wash, one forrinse and one for sanitizing equipment. Taking in consideration theamount of pots and pans necessary for the cooking operation on a cruiseship with 4000-5000 passengers - it is only reasonable. That is thebest way to avoid cross-contamination. But did you know that in order to ensure that, every cruise ship should employ at least 5 more cleaners.It will never in the wildest dream happen, unless serious pressure is made on Cruise Lines.WhatI have observes throughout my career is that Cruise Line management ingeneral, will rather fire a person with solution to the problem, thanspent 50 dollars and solve the problem. Itmakes you wonder, looking at the USPH inspectors, while checkingchemical lockers in pot-wash areas, are they not interested in nearbywork schedule that clearly places only one worker in location for themost of the time?It goes so far that supervisors are movingcleaners from one pot-wash to another, following the route ofinspectors, and suplementing missing cleaner(s) before USPH arrive, inall locations. After all - wearing hats and same uniforms, aren't allthose philipinos looking alike? Again - how simple and how ingenious.
USPH,not,interested,public,hea