Extended Operational and Trade Vocabulary

Cruise Ship Public Health and VSP/USPH glossary

The cruise public-health vocabulary built on the CDC Vessel Sanitation Program: the acute gastroenteritis case definition and AGE log, outbreak surveillance and reporting, air curtains and galley hygiene, and the USPH inspection criteria. Grounds each term in the VSP requirement or the outbreak-control procedure it belongs to.

337 defined terms.

Showing 250 on this page (page 1 of 2).

A

Acute Gastroenteritis (AGE): Clinical syndrome of diarrhea or vomiting tracked aboard cruise vessels under the CDC Vessel Sanitation Program for outbreak surveillance.
AGE Case Definition: VSP criterion requiring three or more episodes of loose stools in 24 hours, or vomiting plus one additional symptom, for reportable counting.
AGE Log: Bound or electronic register maintained by the ship medical department recording every gastrointestinal case among passengers and crew.
AGE Surveillance Report: Standardized tally of cumulative gastrointestinal cases transmitted to the CDC Maritime Unit during each voyage to a US port.
Air Curtain: Downward air stream over galley service doors used to deter flying insects from entering food preparation spaces.
Air gap: Vertical distance from the fuel surface to the top of the tank, used in ullage measurement.
Alkalinity (Total): Buffer capacity of recreational water measured in mg/L as calcium carbonate, with VSP guidance of 60 to 180 mg/L for stable pH.
Allergen Control Plan: Documented galley procedure addressing the major food allergens, segregated storage, dedicated utensils, and crew training.
ANSI/NSF Standard 12: Certification standard for automatic ice makers used in cruise ship beverage and buffet stations.
ANSI/NSF Standard 169: Certification standard for special purpose food equipment and devices used aboard cruise vessels.
ANSI/NSF Standard 18: Certification standard for manual food and beverage dispensing equipment in passenger service areas.
ANSI/NSF Standard 2: National Sanitation Foundation criterion for food equipment construction adopted by the VSP Construction Guidelines.
ANSI/NSF Standard 20: Certification standard for commercial bulk milk dispensing equipment installed in self-service venues.
ANSI/NSF Standard 25: Certification standard for vending machines for food and beverages located in crew areas and public alcoves.
ANSI/NSF Standard 29: Certification standard for detergent and chemical feeders for commercial spray-type dishwashing machines.
ANSI/NSF Standard 3: Certification standard for commercial spray-type dishwashing machines installed in cruise ship galleys.
ANSI/NSF Standard 35: Certification standard for high pressure decorative laminates used as food contact surfaces.
ANSI/NSF Standard 36: Certification standard for dinnerware used in commercial foodservice operations including cruise dining venues.
ANSI/NSF Standard 37: Certification standard for air curtains for entranceways in food and food service establishments.
ANSI/NSF Standard 4: Certification standard for commercial cooking, rethermalization, and powered food preparation equipment used aboard.
ANSI/NSF Standard 5: Certification standard for water heaters, hot water supply boilers, and heat recovery equipment serving food areas.
ANSI/NSF Standard 51: Certification standard for food equipment materials, frequently cited during VSP construction reviews.
ANSI/NSF Standard 7: Certification standard for commercial refrigerators and storage freezers installed in cruise ship galleys and pantries.
Anti-siphon Loop: Pipe configuration that prevents reverse flow of contaminated water into the potable system through vacuum break.
Approved Source: Food or water originating from a supplier inspected and recognized by a regulatory authority, required by VSP Section 5.
Aquatic Facility: VSP umbrella term for swimming pools, whirlpool spas, spray parks, and other water features installed on cruise vessels.
Atmospheric Vacuum Breaker (AVB): Backflow prevention device installed downstream of the last shutoff valve on a potable line.
Audit Trail: Documented chain of survey evidence including photos, logs, and instrument records.
Authorized Officer: VSP-credentialed environmental health officer empowered to board, inspect, and document cruise ship conditions in US ports.
Automatic Chlorinator: Mechanical or electronic device that maintains halogen residual in potable and recreational water systems.

B

Backflow: Undesirable reversal of flow into the potable water system from a source of contamination.
Backflow Prevention Assembly: Mechanical device such as a reduced pressure zone (RPZ) installed to protect potable water from cross-connection contamination.
Backsiphonage: Backflow caused by negative pressure in a potable supply line, addressed in VSP Construction Manual Section 5.
Bain-marie: Hot water bath used to hold cooked foods at safe temperatures during buffet service.
Bar Sink: Three-compartment fixture installed at beverage outlets for wash, rinse, and sanitize of glassware.
Bilge Water: Oily water accumulated in machinery spaces, removed and treated before hot work.
Biofilm: Microbial slime layer on submerged surfaces, the first stage of biofouling.
Biological Hazard: Pathogen or toxin posing a foodborne illness risk, controlled under the VSP HACCP-style framework.
Black water: Sewage as defined in MARPOL Annex IV.
Boil Order: Precautionary directive to boil potable water prior to consumption following loss of disinfection or contamination event.
Bottle Service Sanitation: Procedures governing handling of capped beverage containers in passenger areas, including ice and glass contact rules.
Bow Thruster Compartment: Space below the waterline whose drains must not discharge into potable bunkering manifolds.
Buffer Strip: Designated area between dirty and clean dishwash sides to prevent recontamination during ware-washing.
Buffet Line: Self-service food display whose sneeze guards, utensils, and temperature controls are inspected under VSP Item 23.
Bulkhead Penetration: Sealed pipe pass-through that must maintain watertight integrity around potable and waste lines.
Bunker: Marine fuel oil used by container vessels.
Bunker Station: Shipboard manifold where potable water is loaded, fitted with a labeled, capped USPH hose connection.
Bunkering Log: Record of water taken aboard listing source, time, halogen residual, and free chlorine of the receiving system.

C

Calcium Hypochlorite: IMDG Class 5.1, self-heating; multiple ship fires linked to misdeclared loads.
Capped Hose Cabinet: Locked stowage for the dedicated potable water hose, equipped to keep ends capped above the deck plate.
Carrier: Party that performs or undertakes carriage of goods under a bill of lading.
CDC 1253: Maritime Conveyance Illness or Death Investigation Form used to document AGE cases reportable to the CDC.
CDC Foreign Quarantine Regulations: 42 CFR Part 71 authority under which the Vessel Sanitation Program operates.
CDC Maritime Unit: Branch of the CDC Division of Global Migration and Quarantine that administers the VSP and receives AGE reports.
CDC Quarantine Station: Field office at major US ports of entry that responds to ill traveler notifications from cruise vessels.
CDC Yellow Book: Health Information for International Travel reference cited by ship medical staff for itinerary-related guidance.
Centralized Surveillance: VSP system that compiles AGE reports across the cruise fleet for trend monitoring and outbreak detection.
Certificate of Sanitary Construction: Document issued by the VSP after a satisfactory construction inspection of a new build or major refit.
Chemical Sanitizer: Solution such as chlorine, iodine, or quaternary ammonium used to sanitize ware after washing and rinsing.
Child Activity Center (CAC): Supervised play space governed by VSP Item 38 covering toy sanitation, diaper changing, and handwashing.
Chlorine Demand: Quantity of halogen consumed by organic load in water before a measurable residual is achieved.
Chlorine Dioxide: Alternate disinfectant occasionally used in shipboard potable systems, with separate testing protocols.
Chlorine Residual (Free): Concentration of unreacted chlorine available for disinfection, target 2.0 mg/L at distal points after bunkering.
Chlorine Residual (Total): Sum of free and combined chlorine in the potable system measured during VSP inspection.
Cholera: Vibrio cholerae infection historically a quarantinable disease and a basis for the original USPH inspection program.
CLIA Health and Safety Standards: Cruise Lines International Association industry standards complementing VSP requirements on member ships.
Color-coded Cutting Boards: Dedicated boards (raw poultry red, raw meat brown, vegetables green, etc.) preventing cross-contamination.
Combined Available Chlorine: Chloramine fraction of chlorine residual, less effective as a disinfectant than free chlorine.
Commissary: Crew dining venue inspected under VSP food sections alongside passenger restaurants.
Communicable Disease Log: Medical center record of cases beyond AGE, including influenza-like illness and rash illnesses.
Compliance Score: Final VSP inspection result on the 86-point scale, with 86 or above considered satisfactory.
Conditioning Tank: Vessel where bunkered or produced potable water receives mineral and pH adjustment before distribution.
Construction Guidelines: VSP companion to the Operations Manual specifying design criteria for galleys, pantries, and water systems on new builds.
Continuous Halogenation: Maintenance of a free chlorine residual throughout the potable distribution loop at all times.
Conveyance Definition: 42 CFR 71.1 term covering cruise ships, ferries, and other vessels subject to VSP jurisdiction.
Cooked Foods Cooling Curve: VSP requirement to cool from 57 C (135 F) to 21 C (70 F) within 2 hours and to 5 C (41 F) within 4 additional hours.
Corrective Action: The action recorded by the operator to address an observation, with target dates and verification evidence.
Counter-mounted Equipment: Galley devices installed with sufficient clearance to permit cleaning of the underlying surface.
Critical Item: VSP inspection element such as time-temperature control or halogen residual carrying a 5-point deduction.
Cross-connection: Direct or potential link between potable water and a non-potable source, expressly prohibited by VSP Section 5.
Crystal Cruises: Luxury cruise brand, relaunched 2023 under A&K Travel Group.
Cuddy: Small enclosed pantry adjoining a dining venue, inspected as a food area under VSP Item 25.

D

Deck Drain: Plumbing fixture serving galley floors, required to be indirect with an air gap to prevent sewer backflow.
Dedicated Hose: Potable water hose used only for potable transfer, marked and stored to prevent cross-contamination.
Deep Cleaning: Scheduled disassembly cleaning of galley equipment between routine sanitation activities.
Designated Smoking Area: Outdoor zone separated from food service venues to prevent contamination from ash and butts.
Dewpoint Sensor: Instrument used in walk-in refrigeration to monitor humidity and prevent condensation onto food.
Diaper-Changing Station: Hard-surfaced unit in child activity centers required to be sanitized between uses under VSP Item 38.
Direct Connection: Physical joining of two piping systems, prohibited between potable and non-potable services.
Dishwasher Final Rinse: VSP requirement of 71 C (160 F) measured at the plate surface for high-temperature machines.
Dishwasher Wash Tank: First stage of a mechanical dishwasher operating with detergent at the temperature specified by the manufacturer.
Disinfectant Footbath: Tray of sanitizer historically used at galley entrances, now disfavored in modern VSP practice.
Disney Cruise Line: Cruise brand of The Walt Disney Company operating Magic, Wonder, Dream, Fantasy, Wish, Treasure, and Adventure.
Dispenser Cabinet: Wall unit holding paper towels and soap at every required handwash station.
Distal Sample Point: Furthest tap from the potable production or bunker station where residual is measured for compliance.
Distillate Cooler: Heat exchanger downstream of evaporators that conditions produced fresh water before potable use.
Diverter Valve: Three-way valve in evaporator output piping that routes off-spec water away from potable tanks.
Drug Administration Record: Medical center documentation, separate from the AGE log, required by ship policy for clinical compliance.
Dry Storage: Food storeroom kept at 21 C (70 F) or below with relative humidity controlled to limit pest and mold growth.

E

Eating Utensil Storage: Inverted, covered, or otherwise protected stowage of clean flatware between service periods.
Effluent: Discharged wastewater or industrial outflow.
Egg Pooling: Combining multiple raw eggs, restricted to pasteurized products under VSP food safety provisions.
Electrolytic Chlorination: Onboard generation of hypochlorite from seawater brine for swimming pool and potable disinfection.
Emergency Disinfection: Hyperchlorination of the potable system to 50 mg/L for 4 hours following a confirmed contamination event.
Enteric Precautions: Infection control measures applied to symptomatic AGE cases including dedicated cabin and toilet.
Environmental Health Officer (EHO): VSP inspector or shipboard equivalent responsible for routine and ad hoc sanitation oversight.
Environmental Sampling: Surface and water testing performed during outbreak investigation to identify reservoirs of contamination.
EPA Method 4500: Standard Method category cited for measurement of chlorine residual in potable water.
Equipment Surveillance: Routine verification that NSF-certified equipment retains its certification mark and remains in good repair.
Escherichia coli: Indicator microbe under D-2 with a limit of less than 250 cfu per 100 mL.
EU SHIPSAN: European Union joint action providing inspection guidance for ships on European voyages, parallel in scope to VSP.
EU SHIPSAN Manual: Reference document harmonizing European port health authority inspections under the International Health Regulations.
Evaporator: Fresh water generator using waste heat from jacket water at low vacuum.
Exclusion: Removal of a symptomatic food handler from duty until 48 hours after resolution of symptoms.
Expired Stock: Food product past its use-by date, required to be discarded under VSP Item 12.

F

Fan Cooler: Forced-air refrigeration unit in cold rooms whose drip pans must drain to indirect waste.
Final Rinse Temperature Probe: Calibrated thermometer used to verify dishwasher rinse compliance with the 71 C (160 F) plate surface requirement.
Fingernail Brush: Stiff brush stationed at every handwash sink in food preparation areas under VSP Item 28.
Fish Tag: Shellstock identification tag retained at the establishment for 90 days to permit traceback during outbreak investigation.
Flange Connection: Joining method on potable water bunker manifolds with gaskets compatible with potable use.
Flow Restrictor: Device limiting handwash sink flow to a specified rate to conserve water without compromising hygiene.
Foamer Sanitation: Application of detergent or sanitizer as a clinging foam on vertical galley surfaces between services.
Food Code: US FDA reference whose principles are incorporated by VSP into shipboard food safety requirements.
Food Contact Surface: Any surface that contacts unpackaged food, subject to specific construction and sanitizing standards.
Food Defense Plan: Documented program addressing intentional contamination risks to galley supply chains and storage.
Food Handler Illness Reporting: Mandatory same-day notification of symptoms covered by the Big Five pathogens, including norovirus.
Foodborne Illness Investigation: Coordinated inquiry by ship medical, environmental, and CDC personnel after suspected foodborne case clustering.
Free Available Chlorine (FAC): Sum of hypochlorous acid and hypochlorite ion in solution, used as primary disinfectant indicator.
Fresh Water Generator (FWG): Synonym for shipboard evaporator producing distilled water for potable processing.
Frozen Storage: Holding food at minus 18 C (0 F) or below, monitored by digital thermometer logged at least twice daily.
Fruit Wash: Procedure for cleaning whole fruit before service, distinct from the prohibition on washing ready-to-eat leafy greens onboard.

G

Galley Hood: Exhaust canopy over cooking equipment whose grease filters require daily cleaning under VSP Item 24.
Galley Steward: Crew member responsible for food handling and sanitation under the chef hierarchy and the ship environmental officer.
Gastrointestinal Illness (GI): Common VSP shorthand for AGE cases counted in the AGE log and surveillance report.
Gastrointestinal Illness Plan: Written shipboard procedure addressing isolation, cleaning, and reporting during a developing outbreak.
General Sanitation Item: Non-critical VSP inspection element such as floor cleanliness or storage organization.
Glove Use: Single-use gloves required for handling ready-to-eat foods, changed between tasks and after contamination.
Granular Activated Carbon (GAC): Filtration medium used to remove chlorine and organics from potable water destined for ice production.
Gray Water: Drainage from galleys, laundry, and showers, kept strictly separate from potable systems and managed under MARPOL Annex IV.
Grease Trap: Plumbing device intercepting fats, oils, and grease from galley drains before discharge to the sewage system.
Grout: Cementitious filler between deck and bulkhead tiles, required to remain intact under VSP Item 33.
GS1-128 Carton Label: Standardized supplier label that supports lot-level traceback during foodborne outbreak inquiries.

H

HACCP: Hazard Analysis and Critical Control Points food safety management system, codified in Codex Alimentarius.
Half-Life of Chlorine: Time over which free chlorine concentration falls by half, influencing tank turnover and residual planning.
Halogen: Generic term in VSP usage covering chlorine, bromine, and related disinfectants.
Halogen Analyzer: Continuous monitor measuring free residual at the bunker manifold, distribution loop, and recreational water systems.
Halogen Test Kit: Portable DPD-based kit used by ship staff and inspectors to verify residual at sample points.
Hand Sink: Dedicated handwashing fixture supplied with hot and cold water through a mixing valve and stocked with soap and towels.
Health Declaration Card: Document presented at the gangway before embarkation asking about recent GI and respiratory symptoms.
High-temperature Machine: Dishwasher relying on hot water at 71 C (160 F) at the plate surface for sanitization.
Holding time: Minimum time between treatment and discharge required to meet D-2 in some BWMS, particularly chemical injection systems.
Hose Bib: Threaded tap, required to be protected by an atmospheric vacuum breaker if connected to potable water.
Hot Hold: Maintenance of cooked food at 57 C (135 F) or above during display and service.
House Index: Vector control measure used in shore-based public health, occasionally cited in cruise vector audits during port calls.
Hyperchlorination: Elevated chlorine dose, typically 10 mg/L for new tank commissioning or 50 mg/L for emergency disinfection.
Hypochlorite Ion: Less biocidal form of chlorine that predominates above pH 7.5 in alkaline pool water.
Hypochlorous acid: Primary biocide in electrochlorination BWMS.

I

Ice Bin: Insulated container from which ice is scooped using a dedicated tool with handle out of the ice.
Ice Scoop: Plastic or stainless tool stored outside the ice with a separation that prevents handle contact with product.
Ill Crew Member: Symptomatic worker excluded from food handling and accommodated under enteric precautions until clearance.
Imported Food: Provisions originating outside the US that must come from an approved source under VSP Item 9.
Incidence Curve: Epidemiologic plot of new AGE cases over time, used to distinguish point-source from propagated outbreaks.
Indirect Drain: Plumbing arrangement with an air gap between the equipment outlet and the receiving drain.
Inspection Score Report: Public document posted by the CDC summarizing the latest VSP inspection findings for each ship.
Integrated Pest Management (IPM): Systematic approach to pest control combining sanitation, exclusion, monitoring, and targeted treatment.
Interior Surface: Any surface within a piece of food equipment that does not contact food but may shelter soil and bacteria.
Internal Cooking Temperature: Minimum core temperature mandated for cooked foods, such as 74 C (165 F) for poultry.
International Health Regulations (IHR): World Health Organization framework under which Ship Sanitation Certificates are issued.
International Maritime Health Association (IMHA): Professional body for maritime medicine practitioners.
Iodine Test Strip: Indicator used to verify iodine sanitizer concentration in three-compartment sinks where iodine is selected.
Isolation cabin: Designated cabin used for guests under medical isolation for communicable disease.
Item 19: VSP inspection item covering potable water system halogen residual, bunkering, and cross-connection control.
Item 23: VSP inspection item covering food temperature control during preparation, cooking, cooling, and holding.
Item 28: VSP inspection item covering handwashing facilities throughout the vessel.
Item 33: VSP inspection item covering general sanitation of food areas including floors, bulkheads, and overheads.
Item 38: VSP inspection item covering child activity centers, toy sanitation, and diaper handling.
Item 40: VSP inspection item covering recreational water facilities including pools and whirlpool spas.
Item 7: VSP inspection item covering medical center recordkeeping including the AGE log and CDC 1253 forms.

J

Jetted Tub: Therapy whirlpool fitted with directional jets, subject to VSP Item 40 disinfection and turnover requirements.
Jewelry Restriction: Galley rule limiting hand jewelry to a plain band to reduce contamination and physical hazards.
Joint Sealant: NSF-listed sealant used at junctions of food contact surfaces to provide cleanable continuity.

K

Keel cooler: External heat exchanger on the hull for closed-loop cooling.
Kid Splash Zone: Interactive water feature for young children, requiring elevated disinfection and turnover under VSP Item 40.
Kitchen Brigade Compliance: Hierarchical assignment of sanitation responsibilities from executive chef down to commis under VSP supervision.
Knife Sanitization: Mid-shift sanitizer dipping and end-of-shift wash, rinse, and sanitize of cutting knives.

L

Lactating Worker Accommodation: Food handler policy ensuring dedicated, sanitary pumping spaces away from food areas.
Lavatory: Plumbing fixture in a public restroom, distinct from a food preparation handwash sink.
Legionella pneumophila: Waterborne bacterium controlled by maintaining hot water at 60 C (140 F) and free chlorine residual at distal points.
Legionella Risk Assessment: Documented evaluation of dead legs, low-flow lines, and tank stratification on cruise potable systems.
Legionnaires' Disease: Severe pneumonia caused by Legionella, with cruise-associated cases tracked by CDC and Public Health England historically.
Lifebuoy Soap: Brand historically issued aboard ships, included here only as a generic example of crew-issue handwash product.
Linen Storage: Clean linen room kept separate from soiled linen and away from food areas to limit contamination.
Listeria monocytogenes: Pathogen of concern in ready-to-eat foods such as deli meats and soft cheeses on cruise ships.
Live Shellstock: Bivalve molluscs received with tags identifying the harvest area, dealer, and date.
Log Reduction: Order-of-magnitude decrease in microbial population, the metric for disinfection efficacy verification.
Low-Temperature Machine: Chemical sanitizing dishwasher relying on sodium hypochlorite at the manufacturer-specified concentration.
Lubricant (Food Grade): H1 lubricant approved for incidental food contact on galley machinery.

M

Marine Sanitation Device (MSD): Sewage treatment unit certified by USCG and IMO that must not interconnect with potable services.
Maritime Conveyance Travel Notice: CDC public notice describing health risks associated with travel by ship, including outbreak situations.
Maritime Declaration of Health: WHO IHR 2005 form completed by the master before arrival.
Medical Log: General clinical record at the medical center supplementing the dedicated AGE log.
MERS-CoV Guidance: CDC advisory occasionally cited for cruise vessels calling at ports in the Arabian Peninsula.
Microbiological Sampling: Collection of water or food samples for laboratory analysis to confirm contamination during inquiries.
Mid-Cruise Audit: Internal sanitation audit conducted by ship environmental officers between VSP inspections.
Modified Atmosphere Packaging (MAP): Gas-flushed retail packaging carried in standard reefers.
Mop Sink: Dedicated curbed basin used for filling and emptying mop buckets, separated from food preparation handwash sinks.

N

Negative Pressure Room: Isolation accommodation occasionally specified for respiratory cases, distinct from AGE isolation.
No-bare-hand-contact Rule: VSP requirement that ready-to-eat foods not be touched with bare hands during preparation or plating.
Non-potable Outlet: Tap providing technical or salt water, required to be labeled and physically distinct from potable taps.
Norovirus: Most common cause of cruise ship gastroenteritis outbreaks, reportable under CDC VSP.
Norovirus Genogroup GI: Norovirus lineage occasionally implicated in shellfish-associated outbreaks aboard cruise vessels.
Norovirus Genogroup GII: Predominant norovirus lineage in cruise outbreaks, including the persistent GII.4 variants.
Notice of Disembarkation Restriction: Captain-issued guidance during outbreaks asking symptomatic guests to remain aboard pending clearance.
Notifiable Disease List: Schedule of conditions, including cholera and viral hemorrhagic fevers, that must be reported to CDC.

O

Operational Item: Day-to-day practice element of the VSP inspection, distinguished from physical construction items.
Operations Manual: Statutory ISM-mandated documentation onboard.
Operator Self-Inspection: Periodic inspection performed by the ship environmental officer using the VSP item structure.
OPRP: Outbreak Prevention and Response Plan, ship-specific written program required by VSP for managing acute gastroenteritis events.
ORP (Oxidation-Reduction Potential): Electrochemical measure of disinfectant activity, with VSP recommending at least 650 mV for swimming pools and 700 mV for spas.
Out-of-86 Score: Maximum achievable score on the current VSP inspection scale, with deductions for each cited deficiency.
Outbreak Definition: Two or more linked cases of the same illness exceeding the expected baseline rate for the conveyance.
[email protected]: VSP email contact for outbreak notifications and supplementary reports from cruise operators.
Overflow: Drainage pathway from a sink or tank, required to be configured to prevent contamination of potable systems.

P

Pandemic Influenza Plan: Ship-specific plan complementing the OPRP for respiratory disease events.
Passenger Illness Survey: Brief questionnaire administered by medical staff during a GI outbreak to capture symptom data.
Pathogen Reduction: Process such as pasteurization or cooking that reduces microbial load to safe levels.
PCR Confirmation: Polymerase chain reaction laboratory result used to confirm suspected norovirus and other enteric pathogens.
Personal Hygiene Item: VSP inspection element covering crew clothing, hair restraint, and nail condition.
Pest Control Program: Written shipboard plan covering rodent, insect, and bird control under licensed contractor supervision.
pH: Negative logarithm of hydrogen ion activity, central to ocean acidification studies.
Plumbing Diagram: Schematic required onboard documenting potable, technical, gray, and black water systems for inspection.
Point of Use Filter: In-line filter at a beverage station, requiring documented change frequency and post-filter halogen verification.
Pool Bather Load: Maximum number of swimmers supported by a pool's turnover and disinfection capacity.
Pool Operator (Certified): Crew member with a recognized pool operator certification responsible for water quality and recordkeeping.
Pool Turnover Rate: Time required for the recirculation system to cycle the entire pool volume, with VSP guidance of less than 4 hours for swimming pools.
Port Health Authority: Statutory body at port responsible for IHR enforcement and receiving the MDH.
Portable Hand Sink: Temporary station deployed at buffet outdoor venues to provide handwashing during service.
Post-Outbreak Sanitation: Enhanced cleaning and disinfection cycle following the close of an active outbreak.
Potable Water: Water meeting the EPA National Primary Drinking Water Regulations and the VSP supplementary criteria for shipboard use.
Potable Water Hose: Dedicated hose marked for potable use only, equipped with capped ends and stored above the deck.
Potable Water Tank: Coated or stainless tank vented to atmosphere through a screened, hooded vent to prevent contamination.
Pre-flush: Initial removal of food debris from soiled ware before placing in the dishwasher wash tank.
Pre-Loading Inspection: Visual and instrument check of holds prior to loading.
Pressure switch: On off device used in starting circuits and alarms.
Probe Thermometer: Portable digital instrument used to verify internal temperatures of cooked, cooled, and held foods.
Public Health Alert: Notice issued by the CDC or port authority to warn cruise operators of an emerging health risk.
Pulse Disinfection: Periodic increase in halogen dose to address transient contamination events in recreational water.

Q

Quarantinable Disease: Communicable disease designated by Executive Order, including cholera and severe acute respiratory syndromes.
Quarantine Officer: CDC officer authorized under 42 CFR 71 to take action regarding ill travelers aboard arriving vessels.
Quaternary Ammonium Compound (Quat): Sanitizer used in three-compartment sinks at the manufacturer-specified concentration verified by test strip.