####### KSC SANITATION HANDBOOK

######## National Aeronautics and

**Space Administration**

**John F. Kennedy Space Center**

**KSC FORM 18-12 (REV. 7/92)**

**Responsible Office: \*** Spaceport Services

[PREFACE]{.underline}

This Handbook describes basic Kennedy Space Center (KSC) Environmental
Sanitation Program provisions. These provisions apply to all NASA
elements under KSC jurisdiction and to associated contractors,
sub-contractors, tenants, transients, principal investigators, and
visitors.

This Handbook is consistent with all applicable federal, state, and
local regulations governing sanitation requirements.

This Handbook supersedes KHB 1870.1C and all subsequent approved
changes.

J. Chris Fairey

Director of Spaceport Services

[Distribution]{.underline}:

Tech Doc Library

i/ii

[TABLE OF CONTENTS]{.underline}

PREFACE i

TABLE OF CONTENTS iii/iv

LIST OF REFERENCES v/vi

LIST OF ILLUSTRATIONS vii/viii

SECTION TITLE PAGE

1 INTRODUCTION 1-1

2 PROGRAM DEFINITIONS 2-1

3 PROGRAM RESPONSIBILITIES 3-1

4 ADMINISTRATIVE PROVISIONS

FOR THE SANITATION PROGRAM 4-1

APPENDICES

A FOOD SERVICE SANITATION A-1

B SURVEILLANCE OF POTABLE WATER B-1

C PEST AND ANIMAL CONTROL C-1

D CHEMICAL TOILETS D-1

E FACILITY SANITATION E-1

iii/iv

LIST OF REFERENCES/APPLICABLE DOCUMENTS

[National Aeronautics and Space Administration (NASA)
Documents]{.underline}

KMI 1800.1 (as revised), \"KSC Environmental Health Program\"

KMI 1810.1 (as revised), \"KSC Occupational Medicine Program\"

# Florida Administrative Code

Title 5E, Department of Agriculture

Title 61C, Department of Business and Professional Regulation

Title 62, Department of Environmental Protection

Title 64E, Department of Health

Title 65C, Department of Children and Family Services

[Other]{.underline}

AWWA C654-87, AWWA \"Standard for the Disinfection of Wells\"

AWWA C651-92, AWWA \"Standard for the Disinfection of Water Mains\"

AWWA C652-92, AWWA \"Standard for the Disinfection of Water Storage
Facilities\"

U.S. Department of Health and Human Services, Public Health Service,
Food and Drug Administration (FDA) - "Food Code"

"Standard Plumbing Code", 1997 (Southern Building Code)

Title 40 CFR Part 141, "National Primary Drinking Water Regulations"

Title 21 CFR Part 100, "Food and Drugs"

Florida Statute 487, "Florida Pesticide Law"

v/vi

LIST OF ILLUSTRATIONS

[FIGURE]{.underline} [TITLE]{.underline} [PAGE]{.underline}

1 Organizational Chart of KSC Environmental 1-2

Health Environmental Sanitation Program

vii/viii

[SECTION 1: INTRODUCTION]{.underline}

1.1 [Program Elements]{.underline}

The KSC Environmental Sanitation Program is a key element in the overall
Environmental Health Protection Program established by NPD 1820.1 to
protect the health and environment of all employees. The Program
establishes a preventive approach to planning and comprehensive review
of all proposed projects, processes, and procedures to eliminate or
minimize, [in advance]{.underline}, as many potential health hazards as
possible. The Sanitation Program activities are centered around formal
design/operational document reviews and periodic and special surveys and
include, but are not limited to:

a\. Rabies/animal care inspections.

b\. Food service sanitation compliance inspections.

c\. Potable water compliance monitoring.

d\. Monitoring of chemical toilets.

e.  Launch/landing support.

f.  Disease vector surveillance.

g\. Facility sanitation

1.2 [Organization]{.underline}

As shown in Figure 1, the KSC Environmental Sanitation Program is one of
several elements in the overall KSC Environmental Health Protection
Program. Overall authority is delegated to the Sanitation Officer by the
KSC Environmental Health Officer (EHO), who chairs the KSC Environmental
Health Working Group.

Figure 1

Organization Chart of KSC Environmental

Health Sanitation Program

[SECTION 2: PROGRAM DEFINITIONS]{.underline}

2.0 [Animal Care Facility]{.underline} - Means any place where dogs,
cats, or other animals regardless of numbers, are kept for boarding.

2.1 [Department]{.underline} ‑ The State of Florida Department of
Environmental Protection.

2.2 [Design Review]{.underline} - A review of properly prepared facility
plans to include food service facilities, water system construction or
modifications, and sanitary facilities for buildings.

2.3 [Disinfection]{.underline} ‑ A process that destroys or irreversibly
inactivates the vegetative cells of infectious microorganisms.

2.4 [Domestic Wastewater]{.underline} ‑ Wastewater derived principally
from dwellings, business buildings, institutions, and the like; sanitary
wastewater; sewage.

2.5 [Easily Cleanable]{.underline} ‑ A surface that is readily
accessible and of such material, finish, and so fabricated that residue
may be effectively removed by normal cleaning methods.

6.  [Food Contact Surface]{.underline} ‑ Those surfaces of equipment and
    utensils with which food normally comes in contact, and those
    surfaces upon which food may drain, drip or splash back into
    surfaces normally in contact with food.

2.7 [Food Manager Certification]{.underline} - A written certification
test which requires food managers to demonstrate a basic knowledge of
food protection practices.

2.8 [Grade]{.underline} ‑ The general environment not directly connected
to surface waters; e.g., ditches, canals, streams, rivers, etc. Usually
a land area where discharged water is expected to percolate to ground
water as opposed to flowing to surface waters.

2.9 [HACCP]{.underline} - Hazard Analysis Critical Control Points
(HACCP) is a prevention based food safety system. HACCP systems are
designed to prevent the occurrence of potential food safety problems.
This is achieved by assessing the inherent risks attributable to a
product or process and then determining the steps necessary that will
control the identified risks.

##### 2.10 Labeling - Sources of packaged food must be labeled in accordance with Florida Administrative Code and the FDA Food Code. Proper labeling includes, name of manufacturer, and an accurate statement of the contents.

2.11 [Lead and Copper Rule]{.underline} - An EPA mandated survey of lead
and copper levels in drinking water as measured at the point of use of
taps and spigots.

2.12 [Leftovers]{.underline} - Food items that were left over from the
serving line and/or were prepared for service, were placed in hot or
cold holding facility pending service, or were not served and were
returned to refrigerated unit for use at another time. This differs from
food items prepared in advance for service at another time.

2.13 [Maximum Contaminant Level (MCL)]{.underline} - Means the maximum
permissible level of a contaminant in drinking water which is delivered
to any user of a water system. MCL's are established by 40 CFR National
Revised Primary Drinking Water Regulations and are regulated by the
Environmental Protection Agency (EPA).

2.14 [Permit]{.underline} ‑ The legal authorization to engage in or
conduct any construction, operation, modification, or expansion of any
installation, structure, equipment, facility, or appurtenance, thereto,
the operation or activity of which will reasonably be expected to be a
source of pollution.

2.15 [Permit Condition]{.underline} ‑ A statement or stipulation issued
with a permit with which compliance is necessary for continued validity
of the permit.

2.16 [Potentially Hazardous Food]{.underline} -- Means a food that is
natural or synthetic and requires temperature control because it is in a
form capable of supporting rapid or progressive growth of infectious or
toxigenic microorganisms.

2.17 [Primary Drinking Water Standard]{.underline} - The presence of a
contaminant in drinking water, which at high levels, anticipated adverse
health effects may occur.

2.18 [Registry]{.underline} - Means a current record, either a ledger or
a card, indicating at minimum, animal's name, description, owner's name,
owner's address, owner's phone number, veterinarian's name and phone
number, and vaccination history.

2.19 [Sanitize]{.underline} ‑ The effective bactericidal treatment of
clean surfaces of equipment and utensils by an approved process which
provides enough accumulated heat or concentration of chemicals for
enough time to reduce the bacterial count, including pathogens, to a
safe level.

2.20 [Secondary Drinking Water Standards]{.underline} - The presence of
a contaminant in drinking water which at high levels will affect the
aesthetic quality related to customer's acceptance of the water.

2.21 [Temporary Event]{.underline} - A food service that operates in
conjunction with a single event or celebration.

2.22 [Vector]{.underline} ‑ A carrier organism that is capable of
transmitting a pathogen from one organism to another.

2.23 [Vermin]{.underline} ‑ Any of various small animals or insects that
are destructive, annoying, or injurious to human health, plants, or
animals in the environment.

2.24 [Water Quality Parameters]{.underline} - An EPA mandated survey of
finished distribution water for corrosive parameters.

2.25 [Water System Construction Permit]{.underline} ‑ The legal
authorization granted by the Florida Department of Environmental
Protection (FDEP) to construct, expand, modify, or make alterations to
any Potable Water Distribution System.

[SECTION 3: PROGRAM RESPONSIBILITIES]{.underline}

3.1 [KSC Pollution Control/Sanitation Officer]{.underline}

For Environmental Sanitation, the Environmental Health Officer\'s
designated representative is the KSC Pollution Control/Sanitation
Officer (PCSO). The PCSO is responsible for managing the implementation
of, evaluating, making recommendations for, and providing general
surveillance over the KSC Sanitation Program to ensure compliance with
regulatory and Agency requirements for the control of environmental
sanitation matters. Specifically, the PCSO is responsible for:

a.  Acting as the functional representative of the Environmental Health
    Officer on environmental sanitation matters and providing technical
    guidance to KSC organizations on related matters/concerns.

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b.  Monitoring all installation food services for compliance with
    applicable local, state, and federal regulations.

c.  Conducting compliance inspections and monitoring of the Center's
    potable water supplies, to include chemical and bacteriological
    surveillance.

d.  Investigating complaints associated with sanitation concerns; e.g.,
    potable water, food, insects, animal bites, etc.

e.  Coordinating with outside agencies, as applicable, on
    environmental/health-related matters.

f.  Notifying NASA/KSC Public Affairs of any major environmental
    sanitation incident.

3.2 [Heads of primary organizations, contract managers, and contract
technical managers]{.underline} are responsible for ensuring compliance
with the provisions of this Handbook on the part of civil service and
contractor personnel which support programs for which they have primary
responsibility.

3.3 [The Joint Base Operations Support Contractor (J-BOSC)]{.underline}
provides Sanitation services, to the extent provided by contract, and
will:

a.  Act as the designated representative for the KSC PCSO.

b.  Ensure all KSC Sanitation Program elements are implemented and
    maintained under the direction of the KSC PCSO.

c.  Provide for design/procedure reviews, technical assistance, and
    consultation to all KSC organizations on matters concerning the
    Environmental Sanitation Program.

d.  Perform monitoring activities for regulatory compliance and identify
    and assess the hazard potential of real or suspected food or potable
    water contamination which may pose a threat to an individual\'s
    occupational health and well‑being or the environment.

e.  Maintain accurate and complete survey data records.

f.  Provide Sanitation support as required for launch and/or landing
    operations.

g.  Perform onsite compliance inspections/surveys of food facilities,
    exercise facilities, potable water system, and chemical toilets.

h.  Provide technical consultation in the preparation of Federal and/or
    State permit applications for environmental sanitation activities
    and maintaining copies of those applications and permits, with
    associated records, to ensure compliance monitoring and reporting is
    carried out in a timely manner.

i.  Identify and provide technical support concerning training and
    certification requirements in the Environmental Health aspects of
    food service sanitation for all food service employees.

[SECTION 4: ADMINISTRATIVE PROVISIONS FOR THE]{.underline}

[SANITATION PROGRAM]{.underline}

4.1 [General Provisions]{.underline}

The following general provisions are provided to assist organizations in
their efforts to comply with the intent of all elements of the KSC
Sanitation Program.

a\. Sanitation Provisions

> \(1\) All food served or vended for consumption shall be stored,
> handled, prepared, and dispensed in a manner, which ensures food will
> be wholesome and safe.
>
> \(2\) Drinking water provided for consumption shall be maintained in a
> potable manner. Nonpotable water sources shall be identified and
> prevented from being provided as a drinking water or bathing water
> source.
>
> \(3\) Bathroom facilities shall be provided, and they shall be
> adequately maintained in a clean, sanitary and properly functioning
> manner.
>
> \(4\) Insects, pests, and animals shall be controlled to prevent the
> creation of a health threat to people.
>
> \(5\) Waste products generated from Center activities shall be
> handled, stored, and disposed of in a manner that protects the health
> and well being of people and the environment.

b\. Constraints

> Constraints imposed upon substances/operations subject to the
> provisions of this Handbook will be no less than those required by
> applicable regulatory authorities and will include any special,
> additional constraints deemed necessary by the KSC PCSO.

a.  Records

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(1) For internal record keeping, KSC Environmental Health Protection
    forms will be utilized where available. Records, required by permit
    conditions, must be kept as specified by the permit.

(2) Records required by State or Federal Code will be kept in accordance
    with the code and applicable NASA regulations.

> \(3\) All records will be available for review by federal, state
> and/or local inspectors.

d\. Exemptions

> In some instances, substances/equipment and/or operations subject to
> the provisions of this Handbook may be exempted from some or all the
> KSC Environmental Sanitation Program requirements. All such exemptions
> shall be on a case‑by‑case basis following review by the KSC PCSO.
> Requests for exemption/deviation will be submitted to the KSC PCSO in
> writing, for approval, prior to their initiation.

e\. Surveys and Inspections

> The KSC PCSO or designee, will survey and/or inspect various areas on
> a routine basis to monitor for continuing compliance with the approved
> procedures and controls of the KSC Sanitation Program. Where
> noncompliance exists, the responsible organization for that activity
> shall correct all discrepancies.

f\. Assigned Controls

> In addition to compliance with applicable federal, state, and local
> regulations, the KSC PCSO as a result of unique or operational
> characteristics may assign additional requirements/controls.

g\. Modification of Facilities/Equipment

> Changes that may affect the KSC Environmental Sanitation Program
> requirements will be coordinated with the KSC PCSO, or designated
> representative, in advance.

h\. Waivers, Deviations, and Suspensions

> The KSC PCSO on a case-by-case basis may grant interim authorizations
> of waivers or deviations from requirements described by this Handbook.
> Authorizations may be withdrawn at any time for violations of the
> granted waiver or other regulatory noncompliance.

i\. Accidents, Incidents, and Emergencies

> All real or suspected accidents, incidents, or emergencies involving,
> food or water contamination, animal bites (rabies exposures), etc.,
> must be immediately reported to the KSC PCSO or a designated
> representative.

4.2 [Specific Provisions]{.underline}

Specific provisions detailing program requirements are identified in the
Appendices.

## APPENDIX A: FOOD SERVICE SANITATION

A.1 [General]{.underline}

> This appendix of the Handbook outlines the basic methods to prevent
> outbreaks of foodborne illness by assuring all food served or vended
> at KSC will be clean, wholesome, and free of pathogenic organisms as
> well as organic or inorganic toxins (including those of bacterial
> origin). It applies to transporting, storing, preparing, serving,
> vending, of food used at KSC. It applies equally to all appropriated
> funds, nonappropriated funds, organizational, contractor, and private
> association food activities held on KSC. In general, the provisions
> and guidelines prescribed herein are consistent with such provisions
> specified in the United States Department of Health and Human
> Services, Public Health Service Food and Drug Administration's (FDA)
> Food Code and applicable regulations of the State of Florida.

A.2 [Organizational Functions:]{.underline}

1\. The KSC PCSO or designated representative shall:

a.  Conduct a continuing program of inspection and surveillance in all
    areas where food is stored, prepared, served, transported, vended,
    or consumed. Such inspections are performed under the guidelines
    established by this handbook and the FDA Food Code.

b.  Cause the removal from service or sale all food items suspected to
    be contaminated, unwholesome, or otherwise deemed unfit for
    consumption.

c.  Review properly prepared facility design packages that include
    proposed menu, equipment specifications, and equipment layout, for
    any food facility to be newly constructed, remodeled, or reopened.

d.  Review plans for temporary events and provide recommendations
    concerning food safety.

2\. KSC Organizations storing, preparing, transporting, or serving food
will:

a.  Assure all areas under their control meet or exceed the minimum
    acceptable requirements established by NASA KSC directives,
    including this Handbook, as well as applicable federal and state
    regulation for the safe handling of food.

b.  Develop and implement a HAACP food safety plan unique to each
    facility, which includes a program of self-inspection and continuous
    improvement. It is essential that the unique conditions within each
    facility be considered during the development of the plan. A generic
    plan is not acceptable. The food safety plan shall identify
    potential hazards of significance and include preventive measures to
    insure or improve food safety. Critical Control Points shall be
    identified and preventive measures incorporated into recipes.

c.  Insure that the KSC PCSO, or designated representative, is promptly
    notified in the event of an emergency occurrence such as a fire,
    flood, power outage, or similar event which might result in the
    contamination of food, or that might prevent potentially hazardous
    food from being held at safe temperatures.

d.  Provide to the PCSO or designated representative properly prepared
    facility plans for review. This concerns proposed food service
    facilities, redesigned facilities, facilities that intend to make
    significant changes to the existing menu or theme. Facility plans
    shall include menu plans, and equipment specifications.

e.  Provide training and maintain certification requirements for all
    food service employees as identified by the PCSO or designated
    representative.

f.  Maintain the most recent copy of the KSC inspection form "Food
    Services Sanitation Checklist," and have it available for review by
    the PCSO or designated representative.

3\. KSC Organizations operating vending machines that dispense food or
beverages will:

a.  Provide to the PCSO or designated representative a list of vending
    machines and their locations.

b.  Assure that all areas under their control, which includes storage,
    transport and vending, meet or exceed the minimum acceptable
    requirements of this handbook and the FDA Food Code.

c.  Assure that foods are properly labeled and are removed from the
    vending machines prior to expiration date.

d.  Establish and maintain a vending machine cleaning schedule and a
    method of cleaning approved by the KSC PCSO.

A.3 [Food‑Borne Disease Prevention Methods]{.underline}

1\. Examination of Food Handlers

a.  Food management supervision will ensure all food handlers report to
    the Occupational Health Facility (OHF) when any symptoms of
    infections and/or communicable disease are present.

b.  Food employees shall report information in a manner that allows the
    person in charge to prevent the likelihood of foodborne disease
    transmission, including:

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(1) Employee diagnosed illness of Salmonella Typhi, Shigella,
    Escherichia Coli 0157:H7 or Hepatitis.

(2) Employee's symptoms of gastrointestinal illness such as diarrhea,
    fever, vomiting, jaundice or sore throat with fever.

> \(3\) Employee has boil or infected wound containing pus or a wound
> that is open or draining and is on the hands or wrists or exposed
> portions of arms.

c.  In addition, illnesses of similar nature occurring in the home of
    the Food Handler are significant and should be reported for medical
    determination of the likelihood of transmission.

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(1) The employee in the same household as a person who is diagnosed with
    a disease caused by S. Typhi, Shigella, E.Coli 0157:H7 or Hepatitis.

(2) The employee lives in the same household as a person who attends or
    works in a setting where there is a confirmed disease outbreak
    caused by S. Typhi, Shigella, E.Coli, or Hepatitis.

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d.  Food management supervision will ensure that all food handlers that
    have been absent from work due to illness shall report to the OHF
    for clearance prior to returning to work.

2\. Equipment/Facility Design Features

> The design of a food establishment will meet the principles outlined
> in the Florida Administrative Code, and the FDA Food Code will be
> followed, unless they cannot be technically accomplished. The KSC PCSO
> shall approve the design deviation.

3\. Inspection

> The PCSO or designated representative shall perform periodic and
> special inspections of all food service facilities and vending
> operations to ensure compliance with applicable regulatory
> requirements and the provisions of this Handbook. These inspections
> shall occur anytime during operational hours, but shall not disrupt
> the selling of food.

4\. Storage Techniques

> Foods left over from serving lines will not be frozen. They must be
> wrapped/containerized, labeled, dated, and refrigerated. Food not
> subject to further washing or cooking before serving shall be stored
> in a way that protects it against cross contamination from food
> requiring washing or cooking (e.g., store raw vegetables above raw
> meats). Separate different types of raw animal products by use of
> different containers, partitions, shelving, or other approved means.

5\. Preparation and Storage of Sandwiches

a.  Unless a sandwich is made for an individual customer to consume
    immediately, it is considered a prewrapped sandwich.

b.  All prewrapped sandwiches must be wrapped individually and marked
    with date of preparation.

c.  When sandwiches are made with potentially hazardous ingredients, and
    are to be sold or dispensed as refrigerated items, chill the
    potentially hazardous ingredients to 41^o^F or below before making
    sandwiches. When possible, use chilled or frozen bread.

d.  Never prepare sandwiches from leftover ingredients.

e.  Sandwiches must not be reworked, rewrapped, remarked or relabeled to
    extend their shelf life. Outdated sandwiches must be disposed as
    garbage.

f.  Heated sandwiches

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(1) Sandwiches to be dispensed from a heated holding unit must be heated
    rapidly by infrared, microwave, or similar type oven prior to
    placing them into a holding unit for sale.

(2) Sandwiches to be dispensed from a heated holding unit will be
    maintained at a minimum temperature of 140°F and will have a shelf
    life of 5 hours.

g\. Refrigerated sandwiches

(1) Sandwiches to be dispensed from refrigerated holding unit shall be
    maintained at not less than 41^o^F and will have a shelf life of 96
    hours.

(2) Sandwiches shall not be stored in direct contact with ice.

6\. Vermin Control

> a\. Effective control measures shall be taken to protect against entry
> into the food establishment, and the breeding or presence on the
> premises, of rodents, flies, roaches, and other pests.
>
> b\. There shall be an ongoing insect control-spraying program using
> only PCSO approved chemical pesticides, applied by personnel who are
> licensed in the State of Florida. This program will be monitored by
> J-BOSC Environmental Sanitation on a periodic basis.

7\. Food Service Sanitation Education

> a\. Prior to employment, all food service personnel must have received
> instructions in the principles and practice of food service
> sanitation.
>
> b\. The Training Branch of the J-BOSC will conduct initial training
> and yearly refresher training with technical assistance provided by
> the KSC PCSO and J-BOSC Environmental Sanitation.
>
> c\. Managers who are responsible for the storage, preparation,
> display, and serving of foods to Center personnel shall:

(1) Demonstrate their knowledge of foodborne disease prevention,
    application of HACCP principles and of the FDA Food Code by being
    certified as a food protection manager.

(2) Certification as a food protection manager shall be obtained through
    passing a test that is part of an accredited program approved by the
    KSC PCSO.

A.4 [Vending Operations Sanitation]{.underline}

1\. General

> Food exposed for sale, offered for sale, sold through vending machines
> and offered to patrons of vending machines shall be sound and free
> from spoilage, filth, or other contamination and shall be safe for
> human consumption. Commissaries shall be inspected and approved by the
> PCSO or designated representative. Sources approval is authorized
> through the use of inspections and/or approval of the Federal, state
> or local health authorities as appropriate.

2\. Processing, Packing, and Dispensing

Expiration dates are acceptable, provided an official letter of the
coding system is provided to the KSC PCSO or designated representative
by the vendor. Similarly, chilled dairy products must be coded and
removed from the machine within 7 (seven) days after packaging or by the
expiration date.

3\. Transporting Food, Equipment, and Supplies:

> a\. While the food is in transit to the vending location, it must be
> protected from contamination and temperature fluctuations. Submersing
> food, milk, etc., in liquid and/or ice is prohibited. Potentially
> hazardous food shall be maintained at a proper temperature of 41^o^F
> or below or 140^o^F or above, as applicable, at all times during
> transportation.
>
> b\. Protect single-service containers, and surfaces of equipment,
> containers, and devices that contact food, from contamination while in
> transit.

4\. Locating, Cleaning, and Providing Water Supply and Waste Disposal:

> a\. Locate vending machines in areas to prevent food contamination and
> to protect them from leakage or condensation. The location must be
> easy to clean; free from vermin, well lighted, and well ventilated.
> The area must be cleaned daily. If the vendor does not visit the
> vending machine area daily, the organization requesting the vending
> service is responsible for cleaning the area when the vendor does not.
>
> b\. Clean and sanitize vending machines:
>
> \(1\) Machines dispensing cold drinks, hot drinks, or soups (not in
> bottles or cans) - at each servicing, or at least twice a week.
>
> \(2\) Sandwich and milk machines - at least once a week.
>
> \(3\) Machines dispensing cold drinks (in bottles or cans), gum or
> candy - at least once a month.
>
> \(4\) A record of such cleaning and sanitizing operations shall be
> current for at least the past 30 days.
>
> c\. Provide self-closing, leakproof, easily cleaned waste containers
> of adequate capacity at the vending location. Remove trash and waste
> from vending machine location in a timely manner.

5\. Vending Machine Standards:

> All vending machines, except those that vend only beverages in bottles
> or cans, must meet current standards of the National Sanitation
> Foundation (NSF) by:

a.  Displaying the NSF Seal of Approval.

b.  By having a listing in the current edition of "Listing of Food
    Service Equipment," published by the National Sanitation Foundation.

## APPENDIX B: SURVEILLANCE OF POTABLE WATER

B.1 [General]{.underline}

> This Appendix contains requirements to ensure all KSC potable water
> supplies are in compliance with Federal, state, and local regulations.
> In addition, the Appendix contains provisions for water line
> disinfection, contaminant evaluation, and the removal from service
> points of consumption that exceed certain Maximum Contaminant Levels.

B.2 [Specific Functions]{.underline}

1\. The KSC PCSO maintains a continuing surveillance of all potable
water operations at KSC, including sampling and providing for
bacteriological and chemical analysis of all potable water supplies for
compliance with NASA, federal, state, and local drinking water
standards.

2\. The organizations responsible for the operation and maintenance of
the KSC potable water system will ensure compliance with the provisions
of this Handbook and applicable federal, state, and local regulations.

B.3 [Specific Provisions]{.underline}

1\. Bottled Water

Bottled water may be authorized on a case-by-case basis, for use at
sites on KSC and NASA facilities on CCAFS not supplied with plumbed
potable water. Only bottled water procured under KSC contract will be
placed in bottled water dispensers. Under no circumstances, will empty
bottles be refilled by anyone other than the processor. Standards for
bottled water are outlined in Florida Administrative Code. All
organizations procuring bottled water will ensure that:

> a\. Water dispensers will be located in proximity to other sanitary
> facilities and will be available to all users in the assigned area.
>
> b\. No dispensers shall be provided, nor should bottles of water be
> stored, in areas where general hazards or contamination of any kind
> (e.g., noise, chemical gases, etc.) pose a threat to users under
> normal operations.
>
> c\. Subcontractors furnishing bottled water will provide routine
> chemical and microbiological laboratory analysis reports for bottled
> water delivered to the Center.

d\. Bottled water dispensers are maintained in a sanitary condition.

> e\. All dispensers have equipment numbers.
>
> f\. The bottled water subcontractor provides three bottles of water
> randomly selected from the shipment to the PCSO, or designated
> representative, once a month for bacteriological analysis of the
> delivered bottled water.
>
> g\. Recall of the suspect bottled water and/or other appropriate
> action when notified by the PCSO of contamination detection.

2\. Well Water

a.  Well water is available for limited use at certain isolated
    locations on KSC. The PCSO, or designated representative, samples
    each of these wells on a quarterly basis for bacteriological
    quality. Unless specified by the PCSO, the well water is not
    considered to be potable and shall not be used for potable purposes,
    e.g., drinking water, bathing, washing of eating utensils, etc.

b.  Disinfection of wells shall be in accordance with AWWA Standards.

B.4 [Water System Installation, Repair, or Maintenance]{.underline}

1\. Water Main Taps/Saddles

Prior to installing a service saddle or tapping into a potable water
line, the KSC PCSO, or designated representative, must be contacted to
monitor the event.

2\. Disinfection Criteria for Potable Water System Installation, Repair
or Modification to Water Mains

a.  Disinfection procedures shall be according to AWWA Standards.

> b\. Upon completion of disinfection and flushing to a background
> residual, water samples will be collected by the KSC PCSO, or
> designated representative, and submitted to a certified laboratory for
> coliform bacteria analysis. No system may be placed into service prior
> to the satisfactory results of the bacteriological analysis.

3.  Disinfection Criteria for Repairs/ Modifications/Extensions

> a\. For water lines that have remained full of water under pressure
> during the repairs, no disinfection is required. The KSC PCSO, or
> designated representative, shall collect water samples for
> bacteriological examination after repairs to document the
> effectiveness of the procedure used.
>
> b\. For water lines that have been dewatered (in whole or in part)
> during the repair, AWWA standard C651 for disinfecting water mains
> shall be used.

c.  Water samples will be collected by the KSC PCSO, or designated
    representative, after the repairs are completed. The water shall not
    be considered acceptable for human consumption until the
    bacteriological quality has been proven to be acceptable.

d\. Water System Construction Permits

> The PCSO or designated representative shall provide verification and
> sampling as per the specific conditions section of the Florida
> Department of Environmental Protection (FDEP) Water System
> Construction Permits.

B.5 [Compliance Monitoring]{.underline}

The PCSO or designated representative shall provide monitoring of the
finished water and points of consumptive use for Primary and Secondary
Drinking Water Standards in accordance with the monitoring cycle
established by the regulatory authorities.

B.6 [Waivers and Variances]{.underline}

Waivers or variances for any of the above procedures must be obtained on
a case-by-case basis from the KSC PCSO, or designated representative.
This request for waiver shall be in written form and submitted to the
KSC PCSO for disposition.

B.7 [Disposing of Heavily Chlorinated Water]{.underline}

The environment to which chlorinated water may be discharged shall be
approved by the NASA Environmental Program Branch.

B.8 [Backflow Prevention Devices]{.underline}

Backflow prevention devices must be installed on all water system
connections of nonpotable water lines to potable water lines that may
result in cross contamination and therefore pose a threat to human
health.

B.9 [Support Criteria]{.underline}

It is the responsibility of the organization performing work to request
support from the PCSO, or designated representative, for line taps, line
disinfections, monitoring, and sampling support.

### APPENDIX C: PEST AND ANIMAL CONTROL

C.1 [General Provisions]{.underline}

This appendix establishes minimum sanitary practices relating to pest
control at KSC to ensure protection of personnel from harmful effects of
pests and/or pesticides. Pests shall be controlled to the greatest
extent possible through the use of preventive pest control measures.
However, pest control measures shall be employed in a manner that does
not endanger personnel or the environment. Pesticides, when used, will
be limited to those offering the least possible harm to persons and the
environment that accomplishes the desired goal. Specific areas of
consideration are:

1.  Functional responsibilities of various organizations involved in
    pest control at KSC.

2.  Controls established for pest and animal control.

C.2 [Organizational Functional Overview]{.underline}

1.  The U.S. Fish and Wildlife Services, a branch of the U.S. Department
    of Interior, is responsible for the conservation of fish and
    wildlife at the Merritt Island Wildlife Refuge. The Service also
    traps large wildlife straying into the industrial areas, removing
    them to remote and safer areas under their management jurisdiction.

2.  Brevard County has established a mosquito control district that
    encompasses KSC. Brevard County personnel conduct aerial and surface
    spraying operations for the control of mosquitoes in the larval
    stage. Brevard County Mosquito Control District operations at KSC do
    not include ground fogging operations for the control of adult
    mosquitoes.

3.  The Brevard County Animal Control acts as a Rabies Control Center
    and furnishes rabies verification of suspected animals trapped or
    destroyed at KSC.

4\. The PCSO, or designated representative:

> a\. Identifies animals involved in incidents with humans on KSC to the
> responsible animal control organizations to be quarantined or
> sacrificed.
>
> b\. Reinspects areas treated for pests to evaluate the effectiveness
> of treatment actions taken.
>
> c\. Approves requests for the type, formulation, and method of
> application of all new pesticides to be used at KSC. The KSC PCSO will
> review the proposed and/or current KSC Pest Control Program Document
> on an annual basis from the standpoint of health effects to humans,
> domestic animals and crops, fish and wildlife, and other elements of
> the environment.

\* 5. KSC Spaceport Services will develop and manage animal control,
weed control, and insect control programs for the Center. This includes
the capture, transport, etc., of animals to local animal shelters.

## APPENDIX D: CHEMICAL TOILETS

D.1 [General Provisions]{.underline}

This appendix outlines the basic provisions for the inspection and
monitoring of chemical toilets (CT) as per FAC Title 64E. All conditions
must be met as required by applicable Florida Department of Health
Regulations, permits, and the provisions of this Handbook.

D.2 [Specific Provisions]{.underline}

1\. All locations of chemical toilet installation will be identified to
the KSC PCSO by the responsible organization.

2\. Routine inspection of CTs located on KSC property will be conducted
on a semi-annual basis and as necessary. Inspection of CTs utilized for
launch support will be conducted on a real‑time basis at least one day
prior to the scheduled launch. Launch support CTs will be serviced by
the subcontractor prior to the inspection conducted by the J-BOSC
Environmental Sanitation representative.

3\. At a minimum, the CTs will be inspected for the requirements of the
FAC.

4\. Any discrepancies found during the inspection will be recorded and
verbally reported to the responsible maintenance party. A reinspection
will be conducted, if warranted.

APPENDIX E: FACILITY SANITATION

E.1 [General Provisions]{.underline}

This Appendix outlines the basic provisions for the inspection and
monitoring of sanitary conditions in the work place, exercise
facilities, and in facilities housing animals.

E.2 [Specific Functions]{.underline}

1\. The PCSO or designated representative maintains continuous
surveillance of sanitary conditions in the workplace, exercise
facilities and facilities that house animals.

2.  The organizations responsible for the operation and maintenance of
    facilities will ensure compliance with this handbook and applicable
    federal, state, and local regulations.

E.3 [Specific Provisions]{.underline}

1\. [Sanitary Conditions In The Work Place]{.underline}

a.  The PCSO or designated representative shall maintain a complaint
    registry and shall investigate complaints of unsanitary conditions.

b.  The PCSO or designated representative shall report investigative
    results to appropriate facility managers and verify corrective has
    been action taken.

2\. [Sanitary Conditions In Exercise Facilities]{.underline}

a.  The PCSO or designated representative shall inspect exercise
    facilities on a quarterly basis and report the results to the
    facility manager.

b.  Exercise facility managers shall maintain the premises in a sanitary
    manner and shall correct all unsanitary conditions reported to them.

c.  Exercise facility managers shall provide to the patrons sanitary
    supplies including; individually wrapped or dispensed body soap, and
    individual clean towels.

3\. [Facilities housing animals]{.underline}

a.  The PCSO or designated representative shall inspect facilities that
    house animals on quarterly basis and report the results to the
    facility manager.

b.  Managers of facilities that house animals shall maintain the
    premises in a sanitary manner and shall correct all unsanitary
    conditions reported to them.

c.  Facilities that house domestic pets shall maintain a registry
    including a list for each animal in residence.

d.  Managers of facilities that house animals shall ensure the
    protection, safety, and welfare of animals entrusted to them and at
    a minimum provide the following:

    1.  All animals are adequately fed on a daily basis.

    2.  Fresh water is available to all animals at all times.

    3.  Animal enclosures are of sizes appropriate to the size of the
        animal held so that the animal may freely stand normally erect
        and have enough floor space to turn around without obstruction.

    4.  All animal feces and other wastes are removed from the animal
        enclosure area on a daily basis and disposed of in an approved
        sewage system.

    5.  A program exists for the effective control of insects, vermin,
        and parasites within the facility.