**Vessel Sanitation Program Construction Guidelines**

**[TURKU DRAFT]{.mark}**

**~~July 2005~~**

Department of Health and Human Services

Centers for Disease Control and Prevention

National Center for Environmental Health

Vessel Sanitation Program

Atlanta, GA and Ft Lauderdale, FL

Proposed Edits/Changes are [Highlighted in yellow]{.mark}.

Proposed Deletions have a ~~strikethrough mark~~.

Proposed changes from Turku are in [Blue with Yellow
Highlighting]{.mark}

Comments or Questions are in Blue

Vessel Sanitation Program

Centers for Disease Control and Prevention

4770 Buford Highway, NE F-23

Atlanta, GA 30341-3724

Phone: (770) 488-7070

Fax: (770) 488-4127

E-mail: <vsp@cdc.gov>

Vessel Sanitation Program

Centers for Disease Control and Prevention

1850 Eller Drive, Suite 101

Ft Lauderdale, FL 33316-4201

Phone: (800) 323-2132 or (954) 356-6650

Fax: (954) 356-6671

E-mail: <vsp@cdc.gov>

The *VSP Construction Guidelines* and updates are available at
[www.cdc.gov/nceh/vsp](http://www.cdc.gov/nceh/vsp)

# 1.0 Background and Purpose

The Centers for Disease Control and Prevention (CDC) established the
Vessel Sanitation Program (VSP) in 1975 as a cooperative endeavor with
the cruise vessel industry. VSP's goal is to assist the industry to
develop and implement comprehensive sanitation programs to protect the
health of passengers and crew aboard cruise vessels.

Every cruise vessel that has a foreign itinerary, carries 13 or more
passengers, and calls on a U.S. port is subject to biannual operational
inspections and when necessary, re-inspection by VSP. The vessel owner
pays a fee, based on gross registered tonnage (GRT) of the vessel, for
all operational inspections. The *Vessel Sanitation Program Operations
Manual (VSP Operations Manual)*, which is available on the VSP Web site
([www.cdc.gov/nceh/vsp](http://www.cdc.gov/nceh/vsp)), covers details of
these inspections.

Additionally, cruise vessel owners or shipyards that build or renovate
cruise vessels may voluntarily request plan reviews, on-site shipyard
construction inspections and/or final construction inspections of new or
remodeled vessels before their first or next operational inspection. The
vessel owner or shipyard pays a fee, based on GRT of the vessel, for
on-site and final construction inspections. VSP does not charge a fee
for plan reviews or consultations. Section 3.0, Procedures for Making
Requests for Plan Reviews and Construction-Related Inspections covers
details pertaining to plan reviews, consultations, or construction
inspections.

The *Recommended Shipbuilding Construction Guidelines for Cruise Vessels
Destined to Call on U.S. Ports,* has been renamed as the *Vessel
Sanitation Program Construction Manual* (referred to in this documents
as "these guidelines"). The main purpose of these guidelines is to
provide a framework of consistent construction and design guidelines
that protect passenger and crew health. CDC is committed to promoting
high construction standards to protect the public's health. Compliance
with these guidelines will help to ensure a healthy environment on
cruise vessels.

CDC reviewed many references from a variety of sources to develop this
document. These references are indicated in Section 32.2, Standards,
Codes and Other References Reviewed for Guidance.

These guidelines cover various components of the vessel's facilities
related to public health, including food storage, preparation, and
service; water bunkering, storage, disinfection, and distribution.
Vessel owners and operators may select the design and equipment that
best meets their needs. However, the design and equipment must also meet
the sanitary design criteria of the American National Standards
Institute (ANSI) or equivalent organization, and VSP's routine
operational inspection requirements.

These guidelines are not meant to limit the introduction of new designs,
materials or technology for shipbuilding. A shipbuilder, owner,
manufacturer, or other interested party may request VSP to periodically
review or revise these guidelines in relation to new information or
technology. VSP reviews such requests in accordance with the criteria
described in Section 2.0, "Revisions and Recommended Changes."

New cruise vessels must comply with all international code requirements
(e.g., International Maritime Organization \[IMO\] Conventions). Those
include requirements of the Safety of Life-at-Sea Convention (SOLAS),
International Convention for the Prevention of Pollution from Ships
(MARPOL), Tonnage and Load Line Convention, International Electrical
Code (IEC), International Plumbing Code (IPC), and International
Standards Organization (ISO). This document does not cross-reference
related and sometimes overlapping standards that new cruise vessels must
meet.

These guidelines went into effect on ~~June 1, 2005~~. They apply to
vessels that lay keel or perform any major renovation (e.g., any changes
to the structural elements of the vessel covered by these guidelines)
after this date. The guidelines do not apply to minor renovations such
as the installation or removal of single pieces of equipment,
(refrigerator units, bain~~s~~-marie units, etc.) or single pipe runs.
These guidelines will apply to all areas of the vessel affected by a
renovation. VSP will inspect the entire vessel in accordance with the
*VSP Operations Manual* during routine vessel sanitation inspections and
re-inspections.

# 2.0 Revisions and Changes

VSP periodically reviews and revises these recommendations in
coordination with industry representatives and other interested parties
to stay abreast with industry innovations. A shipbuilder, owner,
manufacturer, or other interested parties may ask VSP to review a
construction guideline on the basics of new technologies, concepts, or
methods. Recommendations for changes or additions to these guidelines
must be submitted in writing, to the Chief, VSP (see Section 33.2 for
contact information). The recommendation should:

-   identify the section to be revised,

-   describe the proposed change or addition,

-   state the reason for recommending the change or addition, and

-   include research or test results and any other pertinent information
    that support change or addition.

VSP will coordinate a professional evaluation and consult with industry
to determine whether to include the recommendation in the next revision.

VSP gives special consideration to shipyards and owners of vessels that
have had plan reviews conducted before an effective date of a revision
of these guidelines. This helps limit any burden placed on the shipyards
and owners to make excessive changes to previously agreed upon plans.\
\
VSP will ask industry representatives and other knowledgeable parties to
meet with VSP representatives periodically to review the guidelines and
determine whether changes are necessary to keep up with the innovations
in the industry.

# 3.0 Procedures for requesting Plan Reviews, Consultations, and Construction-Related Inspections

To coordinate or schedule a plan review or construction-related
inspection submit an official written request to the VSP Chief as early
as possible in the planning, construction, or renovation process.
Requests that require foreign travel must be received in writing at
least 60 days before the intended visit. The request will be honored,
depending on VSP staff availability. A complete listing of contact
addresses and telephone numbers can be found in Section 33.2.

After the initial contact, VSP assigns primary and secondary officers to
coordinate with the vessel owner and shipyard. Normally two officers
will be assigned. These officers are the points of contact for the
vessel from the time the plan review and subsequent consultations take
place through the final construction inspection.

The vessel representatives should provide points of contact to represent
the owners, the shipyard, and key subcontractors. All parties will use
these points of contact during consultations between any of the parties
and VSP to ensure awareness of all consultative activities after
conducting the plan review.

## 3.1 Plan Reviews and Consultations

VSP normally conducts plan reviews for new construction a minimum of
18-24 months before the vessel is scheduled for delivery. The time
required for major renovations varies. To allow time for any necessary
changes, VSP coordinates the plan reviews for such projects well before
the work begins. Plan reviews normally take two working days. They are
conducted in Atlanta, Georgia; Fort Lauderdale, Florida; or other agreed
upon sites. Normally, two VSP officers will be assigned to the project.
Representatives from the shipyard, the vessel owner, and the
subcontractor(s) who will be doing most of the work should attend the
review. They should bring all pertinent plans or drawings, [any
available menus, equipment specifications, and samples for decorative
materials for use in food areas]{.mark} for the areas covered in these
guidelines. That includes but is not limited to the following:

-   general arrangement plans;

-   [decorative materials for food areas and bars;]{.mark}

-   all food-related storage, preparation, and service area plans;

-   [level and type of food service (e.g. concept menus, staffing plans,
    etc.)]{.mark}

-   potable and non-potable water system plans with details on water
    inlets, (e.g., sea chests, overboard discharge points, and backflow
    protection devices);

-   ventilation system plans; and, if applicable;

-   [plans for all recreational water facilities]{.mark}. ~~swimming
    pool and whirlpool spa plans.~~

VSP will prepare a *Plan Review Report* summarizing the recommendations
made during the plan review and will submit the report to the shipyard
and owner representatives.

Following the plan review, the shipyard will provide:

> 1\) a complete set of plans or drawings and specifications for the
> vessel;
>
> 2\) any redrawn plans and;
>
> 3\) a statement of corrective action outlining how each of the items
> identified in the Plan Review Report will be corrected, and
>
> 4\) copies of any major change orders in the areas covered by these
> guidelines that are made after the plan review.

While the vessel is being built, shipyard representatives, the owner or
other vessel representatives may direct questions or requests for
consultative services to the VSP project officers. Direct these
questions or requests in writing to the officer(s) assigned to the
project. Include fax number(s) and an e-mail address(es) for appropriate
contacts. VSP officer(s) will coordinate the request with the owner and
shipyard points of contact designated during the plan review.

## 3.2 On-Site Construction Inspections

VSP conducts most on-site or shipyard construction inspections in
shipyards outside the United States. A formal written request must be
submitted to the VSP Chief 60 days before the inspection date so that
VSP can process the required foreign travel orders for VSP officers (see
Section 3.0). A sample of a request is shown in Section 33.1. VSP
encourages shipyards to contact the Chief, VSP to and coordinate on-site
construction inspections well before the 60 day minimum to better plan
the actual inspection dates. If a shipyard requests an on-site
construction inspection, VSP will advise the vessel owner of the
inspection dates so that the owner's representatives are present. An
on-site construction inspection normally requires the expertise of one
to three officers, depending on the size of the vessel and whether it is
the first of a hull design class or a subsequent hull in a series of the
same class of vessels. The inspection, including travel, generally takes
5 working days. The on-site inspection should be conducted approximately
4 to 5 weeks before delivery of the vessel when 90% of the areas of the
vessel to be inspected are completed. VSP will provide a written report
to the party that requested the inspection. After the inspection, and
before the ship's arrival in the United States, the shipyard will submit
to VSP a statement of corrective action outlining how it will address
and correct each item identified in the inspection report.

## 3.3 Final Construction Inspections

At the request of a vessel owner or shipyard, VSP may conduct a final
construction inspection. [The final construction inspection is to be
conducted only after construction is 100% complete and the ship is fully
operational. This inspection is for evaluating the findings of the
previous yard inspection, assessment of all areas which were incomplete
in the previous yard inspection, and to evaluate performance tests on
those systems which could not be tested in the previous yard visit.
Those systems include but are not limited to ventilation for cooking,
holding, and warewashing areas, artificial light levels, temperatures in
cold or hot holding equipment, halogen and other chemistry measures for
potable water or recreational water systems.]{.mark} To schedule the
inspection, the vessel owner or shipyard will submit a formal, written
request the Chief, VSP as soon as possible after the vessel is
completed, or a minimum of 10 days before its arrival in the United
States. At the request of a vessel owner or shipyard and provided the
vessel is not entering the United States market immediately, VSP may
conduct final construction inspections outside the United States (see
requirements for foreign travel in section 3.2 On-Site Construction
Inspections). If a final construction inspection is not requested, VSP
generally will conduct an unannounced operational inspection within 4
weeks following the vessel's arrival in the United States. VSP conducts
operational inspections in accordance with the *VSP Operations Manual*.

As soon as possible after the final construction inspection, the vessel
owner or shipyard will submit a statement of corrective action to VSP.
The statement will outline how they will address each item cited in the
inspection report, including the projected date of completion. VSP
generally schedules vessels that undergo final construction inspection
in the United States for an unannounced operational inspection within 6
weeks of the vessel's final construction inspection. VSP conducts
operational inspections in accordance with the *VSP Operations Manual*.

# 4.0 Equipment Standards, Testing, and Certification 

Although these guidelines establish certain standards for equipment and
materials installed on cruise vessels, VSP does not test, certify, or
otherwise endorse [or approve]{.mark} any equipment or materials used by
the cruise industry. Instead, VSP recognizes certification from
independent testing laboratories such as NSF International,
Underwriter's Laboratories (UL), the American National Standards
Institute (ANSI), [and]{.mark}~~, or~~ other [independent
international]{.mark} ~~accredited~~ [testing]{.mark} institutions.

In most cases, independent testing laboratories test equipment and
materials to certain minimum standards which generally, but not always
meet the recommended standards established by these guidelines.
Equipment built to questionable standards will be reviewed by a
committee [consisting]{.mark} of the VSP, the cruise ship industry and
independent testing organization participants. The committee will
determine if the equipment meets the recommended standards established
in these guidelines. Copies of test or certification standards are
available from the independent testing laboratories. Equipment
manufacturers and suppliers [should]{.mark} ~~will~~ not
[contact]{.mark} ~~refer~~ [the]{.mark} VSP to approve their products.

# 

# 5.0 General Definitions

**Accessible** - ~~Can be e~~ Exposed for cleaning and inspection with
the use of simple tools such as a screwdriver, pliers~~, o~~ [o]{.mark}r
~~an open-end~~ wrench.

[**Adequate** - Sufficient in number, features or capacity to accomplish
the purpose for which something is intended and to such a degree that
there is no unreasonable risk to health or]{.mark} [safety.]{.mark}

**Air-break** - A piping arrangement in which a drain from a fixture,
appliance, or device discharges indirectly into another fixture,
receptacle, or interceptor at a point below the flood-level rim. (Figure
1)

**Air-gap [(AG)]{.mark}** - The unobstructed vertical distance through
the free atmosphere between the lowest opening from any pipe or faucet
supplying water to a tank, plumbing fixture, or other device and the
flood-level rim of the receptacle or receiving fixture. The air-gap must
be at least twice [the inside]{.mark} diameter of the supply pipe or
faucet ~~or~~ [and not less than]{.mark} 25 mm (1 inch). (Figure 2)
[Manufactured air-gaps must be certified by a recognized certification
organization.]{.mark}

[**Approved** - Acceptable based on a determination of conformity with
principles, practices, and generally recognized standards that protect
public health such as ANSI/NSF standards, ASSE standards, federal
regulations or equivalent international standards and
regulations.]{.mark}

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[**Aquatic Play Feature Pools** -- means wave pools, activity pools,
catch pools, water slides, interactive play systems, leisure rivers,
action rivers, vortex pools, and continuous surface pools.]{.mark}

[**Aquatic Spray Pad Facility** - All devices, plumbing, pumps, make-up
tank, equipment and features that are used to operate the recreational
water facility specifically designed for children in diapers or who are
not completely toilet trained.]{.mark}

[**Atmospheric vacuum breaker (AVB)** -This device consists of an air
inlet valve, a check seat or float valve and air inlet ports. The device
is not approved for use under continuous water pressure and shall be
installed downstream of the last valve.]{.mark}

**Backflow** - The [reversal of]{.mark} flow of water or other liquids,
mixtures, or substances into the distribution pipes of a potable supply
of water from any source or sources other than the potable water supply.
Backsiphonage and backpressure are forms of backflow.

~~**Backflow, check, or non-return valve** --- A mechanical device
installed in a waste line to prevent the reversal of flow under
conditions of back-pressure. In check-valves, the flap should swing into
a recess when the line is flowing full so that it does not obstruct the
flow.~~

**Backflow ~~preventer~~ [prevention device]{.mark}** - An approved
backflow prevention plumbing device that must be used on potable water
distribution lines where there is a direct connection or a potential
connection between the potable water distribution system and other
liquids, mixtures, or substances from any source other than the potable
water supply. Some devices are designed for use under continuous water
pressure, whereas others are non-continuous pressure types. ~~Perform a
thorough review of the water system to ensure proper protection of the
water supply, to confirm that the appropriate device is selected for
each specific application.~~

~~The following are general types of backflow preventers and their
uses:~~

[**Backpressure** - An elevation of pressure in the downstream piping
system ( by pump, elevation of piping, or steam and/or air pressure)
above the supply pressure at the point of consideration which would
cause, a reversal of normal direction of flow.]{.mark}

**[Barometric loop --]{.mark}** ~~A barometric loop is~~ [a continuous
section of supply piping that rises at least 35 feet above the supply
point and returns back down to the supply. Typically the loop will be in
the shape of an upside-down "U". A barometric loop only protects against
backsiphonage as it operates under the principle that a water column
cannot rise above 33.9 feet at sea level pressure.]{.mark}

-   ~~**Atmospheric vacuum breaker -** An approved backflow prevention
    plumbing device used on potable water lines where shut-off valves do
    not exist downstream from the device. The device is not approved for
    use under continuous water pressure. An atmospheric vacuum breaker
    must be installed at least 152 mm (6 inches) above the flood level
    rim of the fixture or container to which it is supplying water.~~

**Blast Chiller** - ~~means a~~ [A unit specifically designed for rapid
~~intermediate~~ cooling of food products.]{.mark} ~~from 60 °C (140 °F)
to 21 °C (70 °F) within two hours and 21 °C (70 °F) to 5 °C (41 °F)
within an additional 4 hours.~~

~~**Continuous pressure backflow preventer -** An approved backflow
prevention plumbing device with two check valves and an intermediate
atmospheric vent. It is designed and approved for use under continuous
water pressure (e.g., when shut-off valves are located downstream from
the device).~~

~~**Hose bib connection vacuum breaker -** An approved backflow
prevention plumbing device that attaches directly to a hose bib by way
of a threaded head. This device uses a single check valve and vacuum
breaker vent. It is not approved for use under continuous pressure
(e.g., when a shut-off valve is located downstream from the device).~~

**~~Reduced Pressure Principle Backflow Prevention Assembly (~~**~~**RP
assembly) -** An assembly containing two independently acting approved
check valves together with a hydraulically operating, mechanically
independent pressure differential relief valve located between the check
valves and at the same time below the first check valve. The unit must
include properly located resilient seated test cocks and tightly closing
resilient seated shutoff valves at each end of the assembly~~.

**Backsiphonage** - The [reversal of]{.mark} ~~backward~~ flow of used,
contaminated, or polluted water from a plumbing fixture or vessel or
other source into a water supply pipe as a result of negative pressure
in the pipe.

**Black water** - Waste[water]{.mark} from toilets, urinals, medical
sinks, and similar facilities.

**Blast chiller** - A unit specifically designed for rapid
~~intermediate~~ chilling of food products. ~~to 21°C (70°F) within 2
hours and 5°C (41°F) within an additional 4 hours.~~

~~**Cild activity facility -** A designated area for use by children who
do not require assistance using toilet rooms and who may be old enough
to come and go on their own.~~

[**Child Activity Center** - A facility for child related activities
where children under the age of 6 are placed to be cared for by vessel
staff.]{.mark}

[**Children's Pool** - A pool that has a depth of 1 m (3 feet) or less
and is intended for use by children who are toilet trained.]{.mark}

~~**Child care facility -** A designated area for use by children who
are not yet out of diapers or require supervision when using the toilet
rooms, and who are cared for by vessel staff.~~

**Child-size[d]{.mark} toilet** - Toilets whose toilet seat height is
[no more than]{.mark} ~~between~~ 280 ~~--380 mm~~ (11~~--15~~ inches)
and the [toilet seat opening]{.mark} is between 305--380 mm (12--15
inches). ~~This can be achieved by installing a smaller water closet or
by providing a deck platform at the front of the water closet and
variably sized, fold-down toilet seats.~~

**Cleaning room** - A room specifically designed for storage of cleaning
equipment such as mops, brooms, floor scrubbing machines, and cleaning
chemicals. ~~The room may or may not include a sink for filling buckets
and washing mops.~~

[**Continuous pressure backflow prevention device** - A device generally
consisting of two check valves and an intermediate atmospheric vent
which has been specifically designed to be used under conditions of
continuous pressure (greater than 12 hours out of a 24 hour
period).]{.mark}

**~~Corrosion-resistant~~ [Non-corroding]{.mark}** - Material that
maintains its original surface characteristics through prolonged
influence by the use environment, food contact, and normal use of
cleaning compounds and sanitizing solutions.

**Coved** - A curved or concave surface, molding, or other design that
eliminates the usual joint angles of 90° or less. [A single piece of
stainless steel bent to an angle not less than 90° is
acceptable.]{.mark} (Figures 3 and 4) Rename figures to indicate coving
vs. open design.

![](media/image2.png){width="1.9569444444444444in"
height="1.8131944444444446in"}

![](media/image3.png){width="4.826388888888889in"
height="3.2736111111111112in"}

~~**Crew toilet room** **-** Those toilets located near food preparation
areas and intended for use by food service personnel.~~

**Cross-connection** - An~~y~~ ~~unprotected~~, actual or potential
connection or structural arrangement between a public or a consumer's
potable water system and any other source or system through which it is
possible to introduce into any part of the potable system any used
water, industrial fluid, gas, or substance other than the intended
potable water with which the system is supplied. ~~Bypass arrangements,
jumper connection, removable section, swivel or change-over devices and
other temporary or permanent devices which or because of which backflow
can occur are considered to be cross-connections.~~

**Deck drain** - The physical connection between decks, scuppers, or
deck sinks to the gray or black water systems.

**Deck sink** - A sink recessed into the deck, sized to contain waste
liquids from tilting kettles and tilting pans.

[**Disinfection -** ~~the~~ Destruction of all vegetative cells (not
spores) in or on inanimate objects.]{.mark}

[**Distillate Water** - water condensed from vapor during the
evaporation process.]{.mark}

**Double Check Valve Assembly (DC)** - A backflow prevention assembly
consisting of two internally loaded, independently operating check
valves that are located between two resilient-seated shut-off valves.
These assembl[ies]{.mark} [include four resilient-seated test cocks.
***These devices do not have an intermediate vent to the atmosphere and
are not approved for use on cruise vessel where a backflow prevention
device is required.***]{.mark}

[**Double Check with an Intermediate Atmospheric Vent (DCIV)** - a
backflow prevention device with double check valves and an intermediate
atmospheric vent located between the two check valves.]{.mark}

**Drip tray** - Readily removable tray to collect dripping [fluids
or]{.mark} food from ~~a~~ food dispensing ~~mechanism~~
[equipment]{.mark}.

[**Dry storage area** - A room or area designated for the storage of
packaged or containerized bulk food that is not potentially hazardous
and dry goods such as single-service items.]{.mark}

**Easily cleanable** - Fabricated with a material, finish, and design
that allows for cleaning by normal methods.

[**Easily movable**:]{.mark}

[]{.mark}

[(a) Portable; mounted on casters, gliders, or rollers; or provided with
a mechanical means to safely tilt a unit of equipment for cleaning;
and]{.mark}

[]{.mark}

[(b) Having no utility connection, a utility connection that disconnects
quickly, or a flexible utility connection line of sufficient length to
allow the equipment to be moved for cleaning of the equipment and
adjacent area.]{.mark}

[**Food Area** -- Includes food and beverage]{.mark}
[display/handling/preparation/service/storage areas as well as warewash
areas and clean equipment/table linen storage and handling
areas.]{.mark} (linen storage? Can vinyl deck covering be used in linen
storage? Which linen storage? No vinyl in food areas.

**Food contact surface~~s~~** - Surfaces (food zone, splash zone) of
equipment and utensils with which food normally comes in contact and
surfaces from which food may drain, drip, or splash back ~~onto~~ [into
a food or]{.mark} surfaces normally in contact with food. ~~This
includes those areas of ice-making machines where the ice is produced
and above the connecting chute between the maker and the storage bin. It
does not include the technical compartment where the compressor is
located.~~ (figure 5)

![](media/image4.png){width="3.979861111111111in"
height="3.4868055555555557in"}

**Food display areas** - Any area where food is displayed for
consumption by passengers and/or crew. [Applies to displays that are
served by food service staff or that are self-service.]{.mark}

**Food handling areas** - Any area where food is stored, processed,
prepared, or served.

**Food preparation areas** - Any area where food is processed, cooked,
or prepared for service.

**Food service areas** - Any area where food is presented to passengers
or crew members (excluding individual cabin service).

**Food storage areas** - Any area where food or food products are
stored.

**Food transport areas** - Any area through which ~~unprepared or
prepared~~ food is transported during food storage, preparation, and
service operations (excluding public areas and individual cabin
service). ??????

**Food waste system** - Food waste transport system (e.g., pulper,
vacuum system).

[**Fresh Sanitary Water** - Water that has not been chlorinated or pH
controlled and originates from the evaporators or reverse osmosis plant
and is intended for the technical water system.]{.mark}

[**Gap** - An open juncture that is more than 3 mm (1/8 of an
inch).]{.mark}

**Gray water** - All wastewater including drainage from galleys,
dishwashers, showers, laundries, bath, washbasin, deck drains, and
r[ecreational water facilities.]{.mark} ~~swimming pool and whirlpool
spas.~~ It does not include black water or bilge water from the
machinery spaces.

**Gutterway** - See scupper

[**Halogen** - ~~means t~~ The group of elements including fluorine,
chlorine, bromine, and iodine used for the disinfection of
water.]{.mark}

[**Hose bib connection vacuum breaker (HVB)** - A backflow prevention
device that attaches directly to a hose bib by way of a threaded head.
This device uses a single check valve and vacuum breaker vent. It is not
approved for use under continuous pressure (e.g., when a shut-off valve
is located downstream from the device). This device is a form of an AVB
specifically designed for a hose connection.]{.mark}

**[Interactive play systems]{.mark}** [-- can be zero depth structures
that provide a variety of water features such as flowing, misting,
sprinkling, jetting, and water falls.]{.mark}

**Keel laying** -The date at which construction identifiable with a
specific ship begins and when assembly of that ship comprises at least
50 tons or 1% of the estimated mass of all structural material,
whichever is less.

[**mg**/**L** - ~~means~~ milligrams per liter, ~~which is~~ the metric
equivalent of parts per million (ppm).]{.mark}

**Non-food contact surfaces (non-food zone)** - All exposed surfaces,
other than food contact ~~or splash contact~~ surfaces, of equipment
located in food ~~storage, preparation and service~~ areas. (figure 5)

~~**Non-potable water (Technical Water) -** Fresh water that may not be
halogenated and is intended for use in technical and other areas where
potable water is not required (e.g., laundries, engine room, toilets,
waste-treatment areas, and for washing decks in areas other than the
vessel\'s hospital, food service, preparation, or storage areas).~~

[**NTU** - Nephelometric Turbidity Unit which is a means of measuring
the water turbidity.]{.mark}

[]{.mark}

[**ORP** - Oxidation reduction potential which is an electrical
measurement in millivolts (mV) of the strength of the disinfectant
(oxidizer). A higher ORP means a higher disinfecting potential.]{.mark}

[**pH** -- ~~means~~ Protens hydrogen. The ~~symbol for the~~ negative
logarithm of the hydrogen ion concentration, which is a measure of the
degree of acidity or basicity of a solution.]{.mark}

[**Plumbing system** - ~~means~~ The water supply and distribution
pipes; plumbing fixtures and traps; soil, waste, and vent pipes;
sanitary sewer drains and vessel drains, including their respective
connections, devices, and appurtenances within the vessel; and
water-treating equipment.]{.mark}

**Portable** - A description of equipment that is readily removable or
mounted on casters, gliders, or rollers; provided with a mechanical
means so that it can be tilted safely for cleaning; or readily movable
by one person.

**Potable water** - Fresh water that is [free from impurities in amounts
sufficient to cause disease or harmful physiological effects. The water
quality shall conform to requirements of the USEPA National Primary
Drinking Water Regulations or a similarly recognized international
drinking water standards. Potable water is]{.mark} intended for
drinking, washing, bathing, or showering; for use in fresh water
swimming pools and whirlpool spas; for use in the vessel's hospital; for
handling, preparing, or cooking food; and for cleaning food storage and
preparation areas, utensils, and equipment.

**Potable water tanks** - All tanks in which potable water is stored.
~~from bunkering and production for distribution and use as potable
water~~

[**Pressure Vacuum Breaker Assembly (PVB)** - A device consisting of an
independently loaded internal check valve and a spring loaded air inlet
valve. In addition this device is equipped with two resilient seated
gate valves and test cocks.]{.mark}

**Readily accessible** - Exposed or capable of being exposed for
cleaning or inspection without the use of tools.

**Readily removable** - Capable of being detached from the main unit
without the use of tools.

[**Recreational water facility** -]{.mark}

[**Reduced Pressure Principle Backflow Prevention Assembly (RP
assembly)** - An assembly containing two independently acting internally
loaded check valves together with a hydraulically operating,
mechanically independent pressure differential relief valve located
between the check valves and at the same time below the first check
valve. The unit must include properly located resilient seated test
cocks and tightly closing resilient seated shutoff valves at each end of
the assembly.]{.mark}

**Removable** - Capable of being detached from the main unit with the
use of simple tools such as a screwdriver, pliers, or an open end
wrench.

~~**Safe material -** An article or material that would not be expected
to become a component of any food or otherwise affect the
characteristics of any food. Also, an additive or other materials used
as specified in Section 409 or 706 of the Federal Food, Drug, and
Cosmetic Act or in conformity with applicable regulations of the U.S.
Food and Drug Administration (FDA).~~

[**Sanitary Sea water** - Seawater that is intended for use in the
potable water production systems or in recreational water facilities.
This water is collected from a sea chest for the sole purpose of
supplying potable water or recreational water facilities.]{.mark}

**Scupper** - A conduit or collection basin that channels liquid runoff
to a deck drain.

**Sealant** - Material used to fill seams. ~~to prevent the entry or
leakage of liquid or moisture.~~

~~**Sealed -** Having no openings present that will permit the entry of
soiled material or seepage of liquids.~~

~~**Sealed seam -** A seam that has no openings that would permit the
entry of soil or liquid seepage~~.

[**Seam** - An open juncture that is greater than 0.8 mm (1/32 an inch)
but less than 3 mm (1/8 inch).]{.mark} ~~between two similar or
dissimilar materials. Continuously welded junctures, ground and polished
smooth, are not considered seams.~~

~~**Sewage (black water) -** Any liquid waste that contains animal or
vegetable matter in suspension or solution, including liquids that
contain chemicals in solution.~~

**Smooth** - means:

> **a)** A food contact surface that is free of pits and inclusions with
> a cleanability equal to or exceeding that of a No. 3 finish (100 grit)
> on stainless steel;
>
> **b)** A non-food contact surface of equipment that is equal to
> commercial grade hot-rolled steel and is free of visible scale; and
>
> **c)** A deck, bulkhead, or deckhead that has an even or level surface
> with no roughness or projections that renders it difficult to clean.

**Spa pool** - A fresh or saltwater supplied pool with temperatures and
turbulence comparable to a whirlpool spa.~~, but with a water depth and
volume more comparable to a swimming pool~~.

General characteristics are

-   water temperature of 30°C--40°C or 86°F--104°F

-   bubbling or jetted water effects [that originate from under]{.mark}
    ~~that physically break at~~ the water surface,

-   depth of more than 1 m (3 feet), [and]{.mark} ~~shape is normally
    non-circular, and~~

-   volume exceeds 6 tons of water.

[**Spill-resistant Vacuum Breaker (SVB)** - A specific modification to a
PVB to minimize water spillage.]{.mark}

~~**Splash contact surfaces (non-food zone) -** Surfaces that are
subject to routine splash, spillage or other soiling during normal
use.~~

[**Spray Pad** -- The play and water contact area of the aquatic spray
pad facility.]{.mark}

[**Swimming Pool** - A recreational water facility greater than 1 meter
in depth.]{.mark}

~~**Direct splash surfaces -** Areas adjacent to food contact surfaces
that are subject to splash, drainage, or drippage onto food contact
surfaces. Considered food contact surfaces.~~

~~**Indirect splash surfaces -** Areas adjacent to food contact surfaces
that are subject to splash, drainage, drippage, condensation, or
spillage from food preparation and storage. Considered non-food contact
surfaces.~~

**Technical water** - **[see Fresh Sanitary Water]{.mark}** ~~**F**resh
water NOT intended for drinking, washing, bathing, or showering; use in
the vessel's hospital; handling, preparing, or cooking food; or cleaning
food storage and preparation areas, utensils, and equipment.~~

**Temperature measuring devices (TMDs)** - Thermometers or other
instruments that measure relative heat and cold according to an
established scale. TMDs that are scaled in Celsius, Fahrenheit, or both
must be designed to be easily readable and accurate to ± 1.5°C or 3°F.

**Transportation corridors** - Areas primarily intended to move
~~unprepared or prepared~~ food during food preparation, storage, and
service operations (e.g., service lift (elevator) vestibules to food
preparation service and storage areas, and corridors connecting
preparation areas and service areas). *Marshalling, ~~provisions
areas,~~ passenger/corridors, public areas, and dining rooms connected
to galleys are excluded[. Corridors within a galley are to be
constructed to galley standards. (Provision corridors should be built to
transportation corridor standards)]{.mark} This definition should be
clarified.*

~~**TMD** --- See temperature measuring device.~~

[**Turbidity** - A measure of the clarity or cloudiness of
water.]{.mark}

[**Turnove**r - The circulation, through the recirculation system, of a
quantity of water equal to the pool volume.]{.mark}

**Utility sink** - Any sink located in a food service area not intended
for handwashing and/or warewashing.

[**Wading Pool (Children's Pool or Splash Pool)** - A recreational water
facility designed for use by children with a maximum depth of 2
feet.]{.mark}

**Whirlpool spa** - A freshwater [or seawater]{.mark} pool designed to
operate at [water]{.mark} ~~a minimum~~ temperature[s]{.mark} of
[40]{.mark}~~30~~°C ([104]{.mark}~~86~~°F) and equipped with either
water or air jets. [The volume of this facility is less than 6 tons. See
spa pool definition]{.mark}.

# 6.0 General Facilities Requirements

## 6.1 Size and Flow

Many factors determine and influence the size of rooms and work areas,
and the flow of food through a vessel. Those can include the size of the
vessel, the number of passengers and crew, the types of foods and menus,
the number of meals and mealtimes, the service or presentation of meals,
the itinerary, and the vessel owner's experience. In general, food
storage, preparation, and service areas; warewashing areas; and waste
management areas must be sized to accommodate the vessel's full capacity
of passengers and crew. Bulk food storage areas or provision rooms
(e.g., frozen stores, refrigerated stores, and dry stores) must be sized
to prevent [the storage of]{.mark} bulk foods ~~from being stored~~ in
provisions passageways unless [the passageways are]{.mark} specifically
designed to meet provision room standards (Section 15.0). Refrigeration
and hot-food holding facilities, including temporary storage facilities,
must be available for all food preparation and service areas and for
foods being transported to remote areas.

**[6.1.1]{.mark}** Arrange the flow of food through a vessel in a
logical sequence that eliminates or minimizes cross-traffic or
backtracking ~~and that allows~~ .

2.  [Provide a]{.mark} clear separation of clean and soiled operations.
    [When a common corridor is used for movement of both clean and
    soiled operations the minimum size from bulkhead to bulkhead must be
    considered.]{.mark}

3.  Provide an orderly, ~~functional~~ flow of food from the
    [suppliers]{.mark} ~~purveyor~~ at dockside through the
    [food]{.mark} storage, preparation, and finishing areas to the
    service areas and finally, to the waste management area. The goal is
    to [reduce the risk of cross-contamination and]{.mark} prepare and
    serve food ~~smoothly and~~ rapidly in accordance with strict time
    and temperature-control requirements and to minimize ~~time and~~
    handling.

4.  [Provide for each food area, including provisions, galleys,
    pantries, warewash, and storage a size profile in square meters of
    space shall be designated for that area. The size profile should be
    an established standard for each cruise line which is based on their
    review of the area size for the same food area in their existing
    vessels. As the ship size and passenger and crew totals change,
    there shall be a directly proportional change in each food area size
    based on the profile to ensure the service needs are met for each
    area.]{.mark} [Advances in technology can be used in part to address
    size limitations.]{.mark}

[]{.mark}

VSP evaluates the size of a particular room or area and the flow of food
through the vessel to those rooms or areas ~~initially and primarily~~
during the plan review process. [VSP will also use the results of
operational inspections to review the size profiles submitted by
individual cruise lines.]{.mark}

## 6.2 Equipment Requirements

**6.2.1** The following ~~is a list of~~ equipment [is]{.mark} required
in galleys, depending on the level and type of service, with
recommendations for other areas:

> **6.2.1.1 Blast chillers** incorporated into the design of passenger
> and crew galleys. More than one unit may be necessary depending on the
> size of the vessel; the unit's intended application, and the distances
> between the [blast]{.mark} chillers and the storage and service areas.
>
> [**6.2.1.1a** The size and type of blast chillers installed for each
> food preparation area is to be based on the concept/menu, operational
> requirements to satisfy that menu, and the volume of food requiring
> cooling.]{.mark}
>
> **6.2.1.2 Food preparation culinary sinks** in ~~as many areas as
> necessary (e.g., in~~ all meat, fish, and vegetable preparation rooms;
> cold pantries or garde mangers; and in any other areas where personnel
> wash or soak food.
>
> **[6.2.1.2.a]{.mark}** An automatic vegetable washing machine may be
> used in addition to food preparation culinary sinks in vegetable
> preparation rooms.;
>
> **6.2.1.3** **Storage of cabinets, shelves, or racks** for food
> products ~~condiments~~ and equipment in food storage, preparation,
> and service areas, including bars and pantries;
>
> **6.2.1.4 Portable tables****, carts,** **or pallets** in areas where
> food or ice is dispensed from cooking equipment, such as from soup
> kettles, steamers, braising pans, tilting pans, or ice storage bins.
>
> **[6.2.1.4.a]{.mark}** Provide a storage cabinet or rack for large
> items such as ladles, paddles, whisks, spatulas, and to allow the
> vertical storage of cutting boards;
>
> **6.2.1.5 Knife lockers****, or other designated knife storage
> facilities** (e.g., drawers) that are easily cleanable and meet food
> contact standards;
>
> **6.2.1.6** **Storage areas, cabinets, or shelves** for waiter trays;
>
> **6.2.1.7** Dishware lowerators or similar dish storage and dispensing
> cabinets;
>
> **6.2.1.8** Glass rack storage shelving;
>
> **6.2.1.9** Work counters or food preparation counters that provide
> sufficient work space;
>
> **6.2.1.10** Drinking fountains [that allow for hands free operation,
> if available, and]{.mark} without [a]{.mark} filling spout in food
> areas;
>
> **6.2.1.11** Cleaning lockers (See Section 26.0 for specific cleaning
> locker construction requirements).

**6.2.2** Equip the main [galley, crew galley, and lido service
area/galley]{.mark} pot washing area[s]{.mark}, ~~that serves the full
galley operation~~, with a ~~minimum of a~~ three-compartment sink
~~with a~~ [and]{.mark} prewash station or a four-compartment sink with
an insert pan and an overhead spray. Install a sink with compartments
that are large enough to accommodate the largest piece of equipment
(pots, tableware, etc.) used in its designated serving area. ~~If
desired, use~~ An automatic warewash~~ing~~ machine ~~with separate
prewash stations in addition to the~~ [may be added but can not be
substituted for a]{.mark} three [or four]{.mark} compartment sinks. ~~if
the machines are sized to accommodate the equipment being washed. A
front-loading, pass-through, or conveyor type warewashing machine is
preferable to an under counter model.~~

**6.2.3** Provide additional three-compartment sinks with prewash
stations or four-compartment sinks with insert pans and overhead spray
in heavy-use areas. These areas may include [pastry/]{.mark}bakery,
butcher shop[, buffet pantry]{.mark} and other preparation areas where
the size of the facility or ~~distance~~ [the location]{.mark} makes the
use of a central pot washing area impractical.

**6.2.4** Equip all food preparation areas with easy access to a
three-compartment sink, or a warewashing machine with an adjacent dump
sink and pre-wash hose.

**6.2.5** Furnish beverage dispensing equipment with readily removable
drip trays or built-in drains in the tabletop. Furnish bulk milk
dispensers with readily removable drip trays.

**6.2.6** Provide readily removable drip trays for condiment dispensing
equipment.

**6.2.7** Design storage areas to accommodate all equipment and utensils
used in food preparation areas such as ladles and cutting blades.

**6.2.8** Ensure that the design of installed equipment directs food and
wash water drainage into a deck drain, scupper, or deck sink, and not
~~directly or indirectly~~ onto a deck.

**6.2.9** Provide a utility sink in areas such as beverage stations [and
bars]{.mark} where it is necessary to refill [serving]{.mark} pitchers
or ~~dispensers or~~ discard ~~liquids such as~~ ~~coffee~~
[beverages]{.mark}.

**6.2.10** [For hand scooped]{.mark} ice cream, sherbet or a similar
product, provide dipper wells with running water and proper drainage.

**6.2.11** Provide tight-fitting doors or [other]{.mark} protective
closures to ice bins, food display cases, and other food and ice holding
units to prevent contamination of stored products.

**6.2.12** Protect countertop openings and rims of food cold tops,
bains-marie, ice wells, and other drop-in type food and ice holding
units with a raised integral edge or rim of at least 5 mm (3/16 inch)
above the counter level around the opening.

## 6.3 Equipment Surfaces

**6.3.1** Ensure that material used for food contact, [food]{.mark}
splash contact and exposed non-food contact surfaces are smooth,
durable, and non-corroding. They should be easily cleanable and designed
without unnecessary edges, projections, or crevices.

**6.3.2** Use only materials approved for contact with food on food
contact surfaces.

**[6.3.2.1]{.mark}** Make all food contact surfaces smooth, durable,
non-corroding, easily cleanable, readily accessible, and maintainable.

**[6.3.2.2]{.mark}** Provide coved ~~preferable~~ [and]{.mark} seamless
corners. ~~in accordance with current sanitary standards for food
service equipment.~~ Form external corners and angles with a sufficient
radius to permit proper drainage and without sharp edges.

**[6.3.2.3]{.mark}** Use only sealants approved for food contact
surfaces (certified to ANSI/NSF Standard 51, or equivalent criteria) on
food contact and food splash [contact]{.mark} surfaces. ~~Use approved
sealants in limited application when practical function or design
requires, such as the joining surfaces between ice makers and bins.~~
Avoid excessive use of sealant.

**6.3.3** Use materials approved for food contact surfaces ~~for~~ [and
food]{.mark} splash contact surfaces. Design surfaces ~~so they are~~
[to be]{.mark} smooth, with no sharp edges, durable, non-corroding,
readily accessible, and easily cleanable.

**6.3.4** Use durable and non-corroding material for non-food contact
surfaces.

**[6.3.4.a]{.mark}** Design [non-food contact]{.mark} surfaces so that
they are smooth and easily cleanable. [Ensure that non-food contact
surfaces are]{.mark} accessible ~~material~~ [for cleaning and
maintenance.]{.mark}

[**6.3.4.b** Ensure that non-food contact surfaces subject to food or
beverage spills have no sharp internal corners and angles. These areas
may include but are not limited to: waiter station work surfaces,
beverage stations, technical compartments with drain lines, mess room
soiled drop-off stations and bus stations]{.mark}

## 6.4 Bulkheads, Deckheads and Decks

**6.4.1** Do not use exposed fasteners in bulkhead and deckhead
construction.

**[6.4.1.1]{.mark}** Seal all seams between adjoining bulkhead panels,
deckhead panels, and between bulkhead and deckhead panels.

**[6.4.1.1.a]{.mark}** Seal seams greater than 0.8 mm (1/32 inch), but
less than 3 mm (⅛ inch), with an appropriate sealant or appropriate
profile strips.

**[6.4.1.1.b]{.mark}** Cover all seams greater than 3 mm (⅛ inch) with
appropriate profile strips.

**[6.4.1.1.c]{.mark}** Seal all bulkhead, deckhead, and deck
penetrations through which pipes or other conduits pass, including those
located inside technical compartments. Use durable and
~~corrosion-resistant~~ [non-corroding]{.mark} collars where gaps are
greater than 3 mm (⅛ inch).

**6.4.2** Reinforce all bulkheads sufficiently to prevent ~~panels
from~~ buckling or becoming detached under normal operating conditions.

**6.4.3** Weld door penetration[s]{.mark} ~~indentations completely~~ so
that there are no open [exposed]{.mark} voids. (provide
diagram/schematic here) Ensure that locking/latch pins insert into
inverted nipple recesses. This also applies to the penetrations around
fire doors, in thresholds, and bulkhead openings.

**6.4.4** Install ~~durable~~ coving ~~of at least a 9.5 mm (3/8 inch)
radius or open design (\> 90 degrees \[see definition\])~~ as an
integral part of the deck and bulkhead interface and at the juncture
between decks and equipment foundations.

[**6.4.4.1** Ensure coving has at least a 9.5 mm (3/8 inch) radius or
open design (\> 90 degrees). See coving definition (figures 3 &
4).]{.mark} (In our new definition for coving, we would accept a bent
piece of stainless steel at an angle not less than 90 degrees in a
galley.

**[6.4.4.2]{.mark}** Provide coving that is [hard]{.mark}, durable,
[easily cleanable, and]{.mark} of sufficient thickness ~~and securely
fastened~~ [to withstand normal wear.]{.mark}

[**6.4.4.3** Securely fasten coving.]{.mark}

**6.4.5** Use material for decks that is hard, durable, easily
cleanable, non-skid, and non-absorbent. ~~**6.4.5.1** Install durable~~
[Vinyl]{.mark} or linoleum deck coverings ~~in~~ ~~staff, crew or
officer dining areas only~~ [are not acceptable in food areas.]{.mark}\
\
~~**6.4.5.2** Seal all pipe and conduit deck penetrations.~~ (Already
stated in 6.4.1.1.c)

**6.4.6** Use compatible metals to minimize corrosion due to galvanic
action or provide effective insulation techniques between dissimilar
metals to protect them from corrosion.

## 6.5 Deck Drains, Deck Sinks and Scuppers

**6.5.1** Construct deck drains, scuppers, and deck sinks from stainless
steel.

[**6.5.1.1** Ensure deck drains, scuppers, and deck sinks have]{.mark}
smooth finished surfaces, are accessible for cleaning, designed to drain
completely, and large enough to prevent overflow to adjacent deck
surfaces.

**6.5.2** Construct scupper, and deck sink cover grates from stainless
steel or other materials that:

1)  meet the requirements for a smooth, easily cleanable surface;

2)  are strong enough to maintain the original shape; and

3)  exhibit no sharp edges.

**[6.5.2.1]{.mark}** ~~Install~~ [Provide]{.mark} scupper and deck sink
cover grates that are tight-fitting, readily removable for cleaning, and
uniform in length where practical (e.g., 1,000 mm or 40 inches), so that
they are interchangeable.

**6.5.3** Place deck drains, and deck sinks in low-traffic areas such as
in front of soup kettles, boilers, tilting pans, or braising pans.

**[6.5.3.1]{.mark}** Size the deck drains, scuppers, and sinks in order
to eliminate spillage and overflow to adjacent deck surfaces.

**6.5.4** Provide sufficient deck drainage [and design deck and scupper
drain lines]{.mark} in all food service [and warewash]{.mark} areas to
prevent liquids from pooling on the decks.

**6.5.5** ~~Design deck and scupper drain lines to drain at a sufficient
rate, relative to nearby water supplies, to avoid pooling.~~ Provide
cross-drain connections to prevent ~~ponding~~ [pooling]{.mark} and
spillage from the scupper when the vessel is listing.

**6.5.6** Do not use deck sinks as substitutes for deck drains.
~~Independent deck drains are required.~~

[If a non-removable coaming is provided around a deck drain, ensure that
the juncture with the deck is coved.]{.mark}

## 6.6 Ramps

**6.6.1** ~~Ensure that~~ [Install]{.mark} ramps over thresholds [and
ensure that they]{.mark} are easily removable or sealed in place
~~sloped~~. [Slope ramps]{.mark} for easy roll-in and roll-out of
trolleys. [Ensure ramps]{.mark} are strong enough to maintain their
shape. If ramps over scupper covers are built as an integral part of the
scupper system, construct them of [smooth, durable, and easily]{.mark}
cleanable ~~and durable~~ materials.

## 6.7 Gray and black water drain lines

**6.7.1** Limit the installation of drain lines, that carry sewage or
other liquid waste[s]{.mark}, directly overhead or horizontally through
spaces used for food preparation or storage. That includes areas for
washing or storage of utensils and equipment, ~~such as~~ [(e.g.]{.mark}
bars, deck pantries, and over buffet counters). [If installation of
waste lines is unavoidable in these area,]{.mark} sleeve-weld, or butt
weld steel piping; and heat fuse, or chemically weld plastic piping.
**Do not use push-fit or press-fit piping over these areas**.

# 

# 7.0 General Hygiene Facilities Requirements [For Food]{.mark} ~~Service and Warewash~~ [Areas]{.mark}

## 7.1 Handwashing Stations

**7.1.1** Provide hot and cold potable water to all handwashing sinks.

**7.1.1.a** ~~Equip handwashing sinks to~~ Provide [hot]{.mark} water at
a temperature between [38°C (100°F) and 49°C (120°F)]{.mark} ~~43°C
(110°F) and 52°C (125°F)~~ through a mixing valve or combination faucet.

**7.1.2** Construct handwashing sinks of stainless steel in food
handling, preparation and storage areas. (food areas) Construct
handwashing sinks in food service areas of stainless steel or similar,
[smooth]{.mark}, durable materials.

**7.1.3** Provide handwashing stations that include a ~~suitable~~ soap
dispenser, paper towel dispenser, corrosion-resistant waste receptacle,
and where necessary, splash panels to protect adjoining equipment,
[clean utensils, food storage or food preparation surfaces.]{.mark} If
attached to the bulkhead, permanently seal ~~or make~~ ~~readily
removable for cleaning~~ [soap dispensers,]{.mark} paper towel
dispensers and waste towel receptacles [or make removable for
cleaning.]{.mark} [Air hand dryers are not permitted.]{.mark}

[Install soap dispensers and paper towel dispensers so that they are not
over adjoining equipment, clean utensil storage, food storage, food
preparation surfaces, bar counters, or water fountains.]{.mark}

**7.1.4** Provide at least one bucket filling station in each area of
the galleys (e.g., cold galley, hot galley, bakery, etc.), food storage,
and food preparation areas. ~~below the handwashing sinks~~.

Supply hot and cold potable water through a mixing valve to a faucet
with the appropriate backflow protection at each bucket filling station.

Provide appropriate deck drainage (e.g., scupper or sloping deck to deck
drain) under all bucket filling stations to eliminate any pooling of
water on the decks below the bucket filling station.

**7.1.5** Locate handwashing stations throughout food handling,
preparation, and warewash areas, so that no employee must walk more than
~~8000 mm (25~~ [8m (26]{.mark} feet) to reach a station or pass through
a normally closed door [that requires touching a handle to open.]{.mark}

**7.1.5.a** Install handwash sinks approximately 750 mm (30 inches)
above the deck, ~~**7.1.5.b** Position the handwash sink so~~ [and so
that]{.mark} employees do not have to ~~squat or~~ reach excessively to
wash their hands. Establish a minimum size/depth for handwash basins.

**7.1.5.[b]{.mark}** Provide a handwashing station at food dispensing
waiter stations (e.g., soups, ice, etc.), where the staff does not
routinely return to an area with a handwashing station.

**7.1.5.[c]{.mark}** Provide a handwashing station in provision areas
where bulk raw foods are handled by provisioning staff.

**7.1.5.[d]{.mark}** Provide at least one handwashing station for every
100 seats, (e.g., 1--100 seats = one handwashing station, 101--200 seats
= two handwashing stations, etc.) ~~at~~ [near]{.mark} the entrance of
all officer/staff/crew mess areas where food service lines are
"self-service."

**7.1.6** Install ~~a sufficient number of~~ handwashing ~~sinks~~
[stations]{.mark} at the soiled dish drop-off area(s) in the main
galley, ~~to allow quick turn-around time~~ [specialty galleys, and
pantries]{.mark} for employees bringing soiled dishware from the dining
rooms or other food service areas and to prevent long waiting lines at
handwashing stations. [Provide one sink or one faucet on a
multiple-station sink for every 10 waiters assigned to a food service
area during maximum capacity.]{.mark}

~~**7.1.7** Provide at least one handwashing station at soiled linen
handling areas of the main laundry.~~

**7.1.8** Install easy-to-operate, sanitary faucet handles, (e.g.
[large]{.mark} elephant ear handles, foot pedals, knee pedals, or
electronic sensors) on handwashing sinks ~~in food service
areas[.]{.mark}~~ [in food areas]{.mark}. If a faucet is self-closing,
slow-closing, or metering, provide a water flow of at least 15 seconds
without the need to reactivate the faucet.

**7.1.9** Install permanent signs in English, and in other languages
where appropriate, stating at a minimum, "wash hands often."

**[[Move this to a General Hygiene Section after the food
section.]{.underline}]{.mark}**

[]{.mark}

[Install at least one handwashing station near the exit of waste water
treatment areas]{.mark}. (We need to further clarify which areas --
black water, collecting units, transfer pumps, treatment areas, etc.)
There was a suggestion that there be one inside each water tight
compartment in these type spaces.

[]{.mark}

[Install at least one handwashing station at soiled linen handling areas
of the main laundry.]{.mark}

[]{.mark}

[Install handwash stations in housekeeping areas as described in section
29.0.]{.mark}

## 7.2 Crew Toilet Rooms [for Food Service Employees]{.mark} 

**7.2.1** Install [at least one]{.mark} employee toilet room in
[close]{.mark} proximity to the work area of all food preparation areas.
[Provide one toilet per 15 employees and provide separate facilities for
males and females if more than 15 employees are assigned to a food
preparation area. Urinals may be installed, but do not count toward the
toilet/employee ratio.]{.mark} The group agrees on the need for a ratio
of toilets to workers, but cannot agree on the correct number required.
A ratio of 1/25 was suggested. One suggested that a changing room be
available in addition to toilet rooms are as part of the toilet rooms.

[]{.mark}

[For main galleys and crew galleys, locate toilet rooms inside the food
preparation area or in a passageway immediately outside the area. If a
main galley has multiple levels and there is stairwell access between
the galleys, toilet rooms may be located near the stairwell within one
deck above or below.]{.mark}

[]{.mark}

[For other food service outlets (lido galley, specialty galley, etc.),
do not locate toilet rooms more than two decks above/below in the same
fire zone or on the same deck , more than one fire zone away (within the
same fire zone or an adjacent fire zone). If more than one food service
outlet is located on the same deck, the toilet room may be located on
the same deck between the outlets and within two fire zones of each
outlet.]{.mark}

[]{.mark}

[For provisions, use the distance requirement described in 7.2.1.b
(paragraph above) to locate toilet rooms for personnel working in the
preparation rooms that are in the provision area.]{.mark}

[**7.2.2** Install]{.mark} exhaust ventilation and ~~equip them with~~
handwashing facilities [in each toilet room. Air hand dryers are not
permitted in these toilet rooms.]{.mark} Install permanent signs in
English, and other languages where appropriate, stating at a minimum
"wash hands after using the toilet."

[Ensure hands-free exit for toilet rooms, as described in section
30.0.]{.mark} [Ensure handwashing facilities have sanitary faucet
handles as in section 7.1.8.]{.mark}

**7.2.3** Install tight-fitting, self-closing doors. ~~to control
insects/vermin and odors in toilet rooms or water closets inside toilet
rooms.~~

**7.2.4** Construct decks of hard, durable materials and cove the
bulkhead-deck juncture.

**7.2.5** Install easily cleanable deckheads and bulkheads.

# 

# 8.0 Equipment Placement and Mounting

**8.1** Seal ~~fixed, non-~~ [equipment that is not]{.mark} portable to
the bulkhead, table-top, countertop, or adjacent equipment.

(Be more clear that this is counter-mounted equipment and not deck
mounted)

[If the equipment is not sealed,]{.mark} provide ~~access~~ [sufficient,
unobstructed space]{.mark} for cleaning ~~under and~~ [around and
between]{.mark} fixed equipment ~~listed~~ ~~in Section 8.1.1-8.1.4.~~
The ~~access~~ [space]{.mark} provided is dependent upon the distance
from either end [a position directly in front or from either side of the
equipment]{.mark} to the farthest point requiring cleaning [as described
in the table below.]{.mark} These requirements do not apply to open
racks or other equipment of open design or [portable]{.mark}
[equipment]{.mark}. ~~easily movable equipment mounted on wheels or
slides.~~

(look at 8.1 in the 2001 manual)

~~**8.1.1** Provide at least 150 mm (6 inches) of clear, unobstructed
space between adjacent~~ ~~equipment, and between the equipment and
bulkheads, when the distance to be cleaned is less than 600 mm (24
inches).~~

~~**8.1.2** Provide at least 200 mm (8 inches) of clear, unobstructed
space between adjacent equipment and between the equipment and bulkheads
when the distance to be cleaned is greater than 600 mm (24 inches) but
less than 1200 mm (48 inches) long.~~

~~**8.1.3** Provide at least 300 mm (12 inches) of clear, unobstructed
space between adjacent equipment and between the equipment and bulkheads
when the distance to be cleaned is greater than 1200 mm (48 inches) but
less than 1800 mm (72 inches) long.~~

~~**8.1.4** Provide at least 460 mm (18 inches) of clear, unobstructed
space between adjacent equipment and between the equipment and bulkheads
when the distance to be cleaned is greater than 1800 mm (72 inches).~~

  ------------------ ----------------------------------- -------------------------
  [Section]{.mark}   [Distance to be cleaned]{.mark}     [Unobstructed
                                                         space]{.mark}

  [8.1.1]{.mark}     [Less than 600 mm (24               [150 mm (6
                     inches)]{.mark}                     inches)]{.mark}

  [8.1.2]{.mark}     [600 mm to 1200 mm (48              [200 mm (8
                     inches)]{.mark}                     inches)]{.mark}

  [8.1.3]{.mark}     [1200 mm to 1800 mm (72             [300 mm (12
                     inches)]{.mark}                     inches)]{.mark}

  [8.1.4]{.mark}     [Greater than 1800 mm]{.mark}       [460 mm (18
                                                         inches)]{.mark}
  ------------------ ----------------------------------- -------------------------

**8.2** Continuous weld all equipment that is not ~~classified as~~
portable to stainless steel pads or plates on the deck. ~~Make~~ Ensure
the welds have smooth edges, rounded corners, and no gaps.

Attach [deck-mounted]{.mark} equipment as an integral part of the deck
surface with glue, epoxy, or other durable, [approved]{.mark} adhesive
product. Ensure that the ~~arrangement is~~ [attached surfaces
are]{.mark} smooth and easily cleanable.

**8.3** Seal ~~deck-mounted~~ equipment that is not ~~easily movable~~
[portable]{.mark} to the deck or elevate it on legs that provide at
least a 150 mm (6 inch) clearance between the deck and the equipment. If
no part of the ~~deck under the deck-mounted~~ equipment is more than
150 mm (6 inches) from the point of cleaning access, the clearance space
may be only 100 mm (4 inches).

Exceptions ~~also~~ [to the equipment requirements]{.mark} may be
granted if there are no barriers to ~~cleanability~~ [cleaning]{.mark},
(e.g., equipment, such as waste handling systems and warewashing
machines with pipelines, motors, and cables) ~~below whiche~~ [where
a]{.mark} 150 mm \[6 inches\] clearance from the deck may not be
practical.

**8.4** Provide a minimum of at least 150 mm (6 inches) between
equipment and the deckheads. If ~~proper~~ [this]{.mark} clearance
cannot be achieved, extend the equipment ~~through~~ [to]{.mark} the
deckhead panels and seal appropriately.

**8.5** Mount equipment that is on a foundation or coaming at least 100
mm (4 inches) above the finished deck. Use cement or a continuous weld
to seal equipment to the foundation or coaming.

Provide a sealed-type foundation or coaming for equipment not mounted on
legs. Do not allow equipment to overhang the foundation or coaming by
more than 100 mm (4 inches). Completely seal any overhanging equipment
along the bottom (Figure 6).

![](media/image5.png){width="4.873611111111111in"
height="2.7868055555555555in"}

**8.6** Seal table-mounted equipment, unless portable, to the tabletop
or mount on legs.

**8.6.1** The length of the legs is dependent upon the horizontal
distance of the table top under the equipment from either end to the
farthest point requiring cleaning, [based on the table below.]{.mark}

~~**8.6.1.a** Mount the equipment on legs at least 100 mm (4 inches)
above the tabletop if the horizontal distance of the table top under the
equipment is 500 mm (20 inches) or greater from the point of access for
cleaning.~~

~~**8.6.1.b** Mount the equipment on legs at least 75 mm (3 inches)
above the tabletop if the horizontal distance of the table top under the
equipment is less than 500 mm (20 inches) or greater than 75 mm (3
inches) from the point of access for cleaning.~~

~~**8.6.1.c** Mount the equipment on legs at least 50 mm (2 inches)
above the tabletop if the horizontal distance of the table top under the
equipment less than 75 mm (3 inches) from the point of access for
cleaning.~~

  ------------------ ----------------------------------- -------------------------
  [Section]{.mark}   [Horizontal Distance]{.mark}        [Equipment Leg
                                                         Length]{.mark}

  [8.6.1.a]{.mark}   [500 mm (20 inches)]{.mark}         [At least 100 mm (4
                                                         inches)]{.mark}

  [8.6.1.b]{.mark}   [75 mm (3 inches) to 500 mm]{.mark} [At least 75 mm]{.mark}

  [8.6.1.c]{.mark}   [Less than 75 mm]{.mark}            [50 mm (2 inches)]{.mark}
  ------------------ ----------------------------------- -------------------------

**8.6.2** Provide access behind [and between]{.mark} all
tabletop-mounted equipment, including beverage line equipment, [to allow
access]{.mark} for cleaning. [Use the distances found in the table of
section 8.1.]{.mark} (Repeating what is contained in 8.1 and suggest we
delete this)

# 9.0 Fasteners and Requirements for Securing and Sealing Equipment

## 9.1 Food Contact Surfaces

(We need to change food contact/splash zone terminology to make
consistent in definitions and throughout the manual)

**9.1.1** Attach all food contact surfaces or connections from food
contact surfaces to adjacent splash zones to ensure a seamless, coved
corner.

[9.1.1.1]{.mark} Reinforce all bulkheads, deckheads, or decks receiving
such attachments.

**9.1.2** Use low profile, non-slotted, non-corroding, and easy to clean
fasteners on food contact surfaces and in food splash zones. The use of
exposed slotted screws, Phillips head screws or ~~pot~~ [pop]{.mark}
rivets in these areas is prohibited.

## 9.2 Non-Food Contact Surfaces

**9.2.1** Seal ~~non-food contact surfaces of~~ equipment ~~gaps, and~~
seams ~~less than 3 mm (⅛ inch)~~ with an appropriate sealant. [See seam
definition. Avoid excessive use of sealant.]{.mark}

[9.2.1.1]{.mark} Use only stainless steel profile strips on surfaces
exposed to extreme temperatures (e.g., freezers, ~~and above~~ cook
tops, grills, and fryers) or for gaps greater than 3 mm (⅛ inch).
~~Avoid excessive use of sealant~~ [Do not use sealants to close gaps.
See gap definition.]{.mark}

**9.2.2** Construct slotted or Phillips head screws, pop rivets, and
other fasteners used in non-food contact areas of
~~corrosion-resistant~~ [non-corroding]{.mark} materials.

## 9.3 Use of Sealants

**9.3.1** Use approved ([certified to ANSI/NSF Standard 51, or
equivalent criteria)]{.mark} food grade sealants [on]{.mark} food
contact ~~and food splash zones~~ [surfaces. Avoid excessive use of
sealant. Once cured, sealants shall be smooth, semi-hard or hard,
durable and easy to clean.]{.mark} [Provide product manufacturer's
literature and certification listing for sealants used.]{.mark}

# 10.0 Latches, Hinges, and Handles

**10.1** Use durable, non-corroding, and easily cleanable built-in
equipment latches, hinges, and handles. Do not use piano hinges in food
contact or splash zones.

# 

# 11.0 Gaskets

**11.1** Use smooth, non-absorbent, non-porous materials for equipment
gaskets in reach-in refrigerators, steamers, ice bins, ice cream
freezers, and similar equipment.

**11.2** Close and seal exposed surfaces of gaskets at their ends and
corners.

**11.3** Use refrigerator door gaskets that are designed to be
removable.

**11.4** Follow the requirements in Section 9.0 when using fasteners to
install gaskets.

# 

# 12.0 Equipment Drain Lines:

**12.1** Connect drain lines ~~from~~ [to]{.mark} the ~~following to~~
appropriate waste system by means of an [air-gap]{.mark} or air-break
[from]{.mark} all fixtures, sinks, appliances, compartments,
refrigeration units, or ~~devices~~ [other equipment]{.mark} that are
used, designed for, or intended to be used in the preparation,
processing, storage, or handling of food, ice, or drinks.

**12.1.1** Use stainless steel or other [durable, non-corroding
and]{.mark} easily cleanable rigid or flexible material in the
construction of drain lines. [Do not use ribbed materials in areas
subject to splash or soiling unless coated with a smooth and easily
cleanable material.]{.mark}

[12.1.1.1]{.mark} Size drain lines appropriately, with a minimum
interior diameter of 25 mm (1 inch) for custom-built equipment.

**12.1.2** Slope walk-in refrigerator and freezer evaporator drain
lines, and extend them through the bulkhead or deck.

[12.1.2.1]{.mark} Direct [walk-in refrigerator and freezer
evaporator]{.mark} drain lines through an accessible air-break to a deck
scupper or drain below the deck level or to a scupper outside [the unit.
Direct drain lines from deck drains and scuppers in walk-in refrigerator
and freezer units through an indirect connection to the waste water
system]{.mark}.

**12.1.3** Install drain lines to minimize the horizontal distance from
the source of the drainage to the discharge.

**12.1.4** Install horizontal drain lines at least 100 mm (4 inches)
above the deck and slope to drain.

**12.2** All drain lines (except condensate drain lines) from hood
washing systems, cold top tables, bains-marie, dipper wells, food
preparation sinks and warewashing sinks or machines must:

**12.2.1** be less than 1000 mm (40 inches) and free of sharp angles or
corners, if designed to be cleaned in place by a brush.

**12.2.2** be readily removable for cleaning, if greater than 1000 mm
(40 inches).

> ~~**12.2.3** drain through an air-break to a drain or scupper.~~
> Already stated in 12.1

**12.3** Extend ~~all installed~~ [fixed]{.mark} equipment drain lines
~~in a vertical line~~ [vertically]{.mark} to a scupper, or deck drain,
when possible. If not possible, keep the horizontal distance of the line
to a minimum.

**12.4** Handwashing sinks, mop sinks and drinking fountains are not
required to drain through an air-break.

# 

# 13.0 Electrical Connections, Pipelines, [Service Lines]{.mark} and ~~other~~ Attached Equipment

**13.1** Encase electrical wiring from permanently installed equipment
in durable and easily cleanable material. Do not use braided or woven
stainless steel electrical conduit ~~outside of technical spaces or~~
where it is subject to splash or soiling, unless encased in easily
cleanable plastic or similar easily cleanable material. [Do not use
ribbed ~~metal or plastic~~ conduit.]{.mark}

For equipment that is not permanently mounted, ~~adjust the length of
electrical cords~~ [install]{.mark} or fasten ~~them~~ [service
lines]{.mark} in a manner that prevents the cords lines from ~~lying
on~~ [contacting decks or]{.mark} countertops.

**13.2** Tightly seal bulkhead or deckhead-mounted equipment (phones,
speakers, electrical control panels, outlet boxes, etc.) with the
bulkhead or deckhead panels. Do not locate such equipment in areas
exposed to food splash.

**13.3** Tightly seal any areas where electrical lines, steam or water
pipelines, etc., penetrate the panels or tiles of the deck, bulkhead, or
deckhead, including inside technical spaces located above or below
equipment or work surfaces. Seal any openings or voids around the
electrical lines or the steam or water pipelines and the surrounding
conduit or pipelines.

**13.4** Enclose steam and water pipelines to kettles and boilers in
stainless steel cabinets or position the pipelines behind bulkhead
panels. Minimize the number of exposed pipelines. Cover any exposed,
insulated pipelines with stainless steel or other durable, easily
cleanable material.

# 

# 14.0 Hood Systems 

**14.1** Install hood ~~systems~~ or direct duct exhaust
[systems]{.mark} over warewashing equipment (except undercounter
warewashing machines) and over three-compartment sinks in pot wash areas
where hot water is used for sanitizing.

**14.1.1** Directly connect warewashing machines that have a direct duct
exhaust to the hood exhaust trunk.

**14.1.2** ~~Design~~ [Provide]{.mark} [canopy]{.mark} exhaust hoods
over warewashing equipment or three-compartment sinks to have a minimum
150 mm (6 inches) overhang from the edge of equipment to capture excess
steam and heat [and prevent condensate from collecting on
surfaces.]{.mark}

**14.1.3** Install a clean-out port[s]{.mark} in the direct exhaust
ducts of the ventilation systems between the top of the warewashing
machine and the hood system or deckhead.

**14.1.4** Provide accessible and removable ~~flat~~ condensate drip
trays in ~~the ducts from the~~ warewashing machine [ventilation
ducts]{.mark}.

**14.2** Install hood or canopy systems above cooking equipment in
accordance with SOLAS requirements to ensure that they ~~adequately~~
remove excess steam and grease-laden vapors [and prevent condensate from
collecting on surfaces.]{.mark}

**14.2.1** Install [a]{.mark} hood [or canopy]{.mark} systems or
dedicated local exhaust ventilation [directly above bains marie or steam
tables]{.mark} to control excess heat and steam. ~~from bains-marie or
steam tables~~ [and prevent condensate from collecting on
surfaces.]{.mark}

[14.2.2 Install a hood or canopy system or dedicated local exhaust when
SOLAS requirements do not require or specify an exhaust system for
countertop cooking appliances or where portable appliances are used. The
exhaust system should remove excess steam and grease-laden vapors and
prevent collection of the cooking byproducts or condensate on surfaces
above]{.mark}.

**14.3** ~~Select proper sized~~ [Properly size all]{.mark} exhaust and
supply vents.

[14.3.1]{.mark} Position and balance ~~them~~ ~~appropriately for
expected operating~~ [~~conditions~~ all exhaust and supply
vents]{.mark} to ensure proper air conditioning, and capture/exhaust of
heat and steam.

**14.4** Where used, provide readily removable and cleanable filters.

**14.5** Provide access for cleaning vents and ductwork. *Automatic
clean-in-place systems are recommended for removal of grease generated
from cooking equipment.*

**14.6** Locate automatic clean-in-place hood wash control panels, that
have [a]{.mark} ~~detergent []{.mark}~~[chemical]{.mark} reservoir~~s~~,
so they are not over food preparation equipment or counters.

**14.7** Construct hood systems of stainless steel with coved corners of
at least 9.5 mm (3/8 inch) radius.

**[14.7.1]{.mark}** Use continuous welds or profile strips on adjoining
pieces of stainless steel.

**14.7.[2]{.mark}** A drainage system is not required for normal grease
and condensate hoods, or if cleaning solutions are applied manually to
hood assemblies.

**14.7.[3]{.mark}** Install drainage [system]{.mark} for automatic,
clean-in-place hood washing systems.

**14.8** Install [all]{.mark} ventilation systems in accordance with the
manufacturer's recommendations.

**[14.8.1]{.mark}** Test [each]{.mark} system by utilizing a method that
determines if the system is properly balanced for normal operating
conditions. [Provide written documentation of the test results.]{.mark}

# 

# 15.0 Provision Rooms, Walk-in Refrigerators and Freezers, and Transportation Corridors 

## 15.1 Bulkheads and Deckheads 

(It was decided by the attendees that any corridor inside the galley
should be built to galley standards)

**15.1.1** Provide tight-fitting, stainless steel bulkheads in walk-in
refrigerators and freezers. Line doors with stainless steel.

**15.1.2.a** Light colored painted steel is acceptable for provision
passageways and transportation corridors.

**15.1.2.b** Stainless steel panels are preferable but not required in
dry storage areas.

**15.1.3** Provide protection to prevent damage to bulkheads from pallet
handling equipment (e.g., forklifts, pallet jacks, etc.) in areas
through which food is stored or transferred.

**15.1.4** Close deckhead-mounted cable trays, piping or other difficult
to clean deckhead-mounted equipment, or close the deckhead to prevent
food contamination from dust and debris falling from deckheads and
deckhead-mounted equipment and utilities (painted sheet metal ceilings
are acceptable in these areas).

## 15.2 Decks

**15.2.1** Use hard, durable, non-absorbent decking, (e.g., tiles, or
diamond plate corrugated stainless steel deck panels) in refrigerated
provision rooms. Install durable coving~~s, and provision rooms~~ ~~s,
and provision rooms~~ as an integral part of the deck and bulkhead
interface and at the juncture between decks and equipment foundations.
~~If installed, use a sufficient thickness on stainless steel or other
coving to make durable and secure.~~ Sufficiently reinforce stainless
steel decking to prevent buckling if pallet handling equipment will be
used in these areas.

**15.2.2** Steel decking is acceptable in provisions passageways,
transportation corridors, and dry-stores areas.

## 15.3 Cold Room Evaporators, Drip Pan, and Drain Lines

**15.3.1** Enclose piping, wiring, coils, and other difficult-to-clean
components of evaporators in walk-in refrigerators, freezers, and dry
store rooms with stainless steel panels.

**15.3.2** Use stainless steel evaporator drip pans that have coved
corners, are sloped to drain, strong enough to maintain slope and are
~~readily~~ accessible for cleaning.

**15.3.3** Place non-corroding spacers between the drip pan brackets and
the interior edges of the pans.

**15.3.4** Follow all fastener guidelines in Section 9.0.

**15.3.5** Provide a heater coil for freezer drip pan. Attach the coil
to a stainless steel insert panel or to the underside of the drip pan.
Use easily removable coils so that the drip pan can be cleaned. Make
sure that heating coils provided for drain lines are installed inside of
the lines.

**15.3.6** Position and size the evaporator drip pan to collect all
condensate dripping from the evaporator unit.

**15.3.7** Encase thermometer probes in a stainless steel conduit.
Position probes in the warmest part of the room where food is normally
stored.

# 

# 16.0 Galleys, Food Preparation Rooms, and Pantries 

## 16.1 Bulkheads and Deckheads

**16.1.1** Construct bulkheads and deckheads (including doors, door
frames, and columns) with a high quality, corrosion-resistant stainless
steel. Use a thick enough gauge so that the panels do not warp, flex, or
separate under normal conditions. Use an appropriate sealant for seams
~~greater than 1 mm (1/32 inch), but less than 3 mm (⅛ inch)~~. Use
~~only~~ stainless steel [or other non-corroding, but equally
durable]{.mark}, [materials for]{.mark} profile strips ~~for~~
[on]{.mark} bulkhead and deckhead ~~seams greater than 3 mm (⅛ inch)~~
[gaps]{.mark}.

**16.1.1.a** Minimize gaps around fire shutters, sliding doors, and
pass-through-windows.

**16.1.1.b** Provide ~~cleaning~~ [sufficiently sized]{.mark} access
[panels]{.mark} to void spaces ~~of~~ [around]{.mark} sliding doors and
sliding pass-through windows [to allow for cleaning.]{.mark}

**16.1.2** Construct bulkheads of sufficient thickness or reinforce the
areas where equipment is installed to allow the use of fasteners or
welding without compromising the quality and construction of the panels.

**16.1.3** Install utility line connections through a stainless steel or
other easily cleanable~~, food service approved~~ conduit that is
mounted away from bulkheads ~~for ease in cleaning~~ [and
deckheads]{.mark}.

**16.1.4** Attach backsplashes to the bulkhead with low profile,
non-slotted fasteners, or continuous~~- or tack-~~ welds [and tack welds
that are]{.mark} polished smooth. Use an appropriate sealant to make the
backsplash attachment watertight.

**16.1.5** ~~Seal~~ [Close]{.mark} all openings where piping and other
items penetrate the bulkheads and deckheads, including inside technical
compartments.

## 16.2 Decks 

**16.2.1** Construct decks from hard, durable, non-absorbent, non-skid
material. Install durable coving as an integral part of the deck and
bulkhead interface and at the juncture between decks and equipment
foundations.

**16.2.2** Seal all deck tiling with a durable, water-tight grouting
material. Seal stainless steel deck plate panels with a continuous,
non-corroding weld.

**16.2.3** Use durable, non-absorbent, easily cleanable surfaces such as
tile or stainless steel in technical spaces below undercounter cabinets,
counters, or refrigerators. Do not use painted steel and concrete
decking.

**16.2.4** Seal all openings where piping and other items penetrate
through the deck.

# 17.0 Buffet Lines, Waiter Stations, Bars~~, Bar Pantries~~ and Other [Similar]{.mark} Food Service Areas 

[Follow construction guidelines referenced in Sections 6.0 - 16.2.4 for
all pantries.]{.mark}

## 17.1 Bulkheads and Deckheads 

**17.1.1** Construct bulkheads and deckheads of hard, durable,
non-corroding ~~materials. Decorative tiles, pressed metal panels, and
etc. are acceptable provide they are~~ [, non-absorbent and]{.mark}
easily cleanable [materials.]{.mark}

~~Follow bar and bar pantry construction guidelines referenced in
Sections 6.0 - 16.2.4~~

[\*For buffet service areas where food preparation occurs galley
standards for construction must be followed.]{.mark}

[]{.mark}

[\*Slots for ventilation plenum spaces are not allowed directly over
food preparation, food storage or clean equipment storage. (cross
reference in ventilation section as well)]{.mark}

## 17.2 Decks 

**17.2.1** Install hard, durable, non-absorbent decks at all buffet
lines that are at least 1000 mm (40 inches) in width measured from the
edge of the service counter or[, if present,]{.mark} from the outside
edge of the tray rail ~~(if such a rail is present)~~. [Vinyl and
linoleum deck materials are not acceptable]{.mark}.

**17.2.2** Install hard, durable, non-absorbent decks (e.g., tile,
sealed granite, or marble) that extend at least 600 mm (24 inches) from
the edge of the working side of the dining room service stations. [Vinyl
and linoleum deck materials are not acceptable.]{.mark}

**17.2.3** Construct and cove decks ~~behind service counters, under
equipment, and~~ in technical spaces of hard, durable, non-absorbent
materials (e.g., tiles, epoxy resin or stainless steel). Do not use
painted steel or concrete decking.

**17.2.4** ~~Durable linoleum, vinyl tile, or deck covering may be used
only in staff, crew, or officers dining areas.~~

~~**17.2.5** Cove and tightly seal all~~ [Install durable coving as an
integral part of the deck/]{.mark}bulkhead and deck
~~junctures~~[/cabinet foundation juncture]{.mark} when on the worker
only [side of deck/buffet, worker side]{.mark} of the deck/[bar, and
working side]{.mark}s of the deck/waiter station. [Install durable
coving at the passenger side of deck buffet service counters and those
shared with worker activities (islands).]{.mark}

[\*For buffet service areas where food preparation occurs galley
standards for construction must be followed.]{.mark}

## 17.3 Food Display Protection

**17.3.1** Provide effective means to protect food (e.g., sneeze shields
or display cases) in all areas where food is on display for
self-service. Insert text regarding shield or guard protection where
preparation is made at the front counter. What is the height
requirement? Height difference whether the consumer stands or sits.
Specify exceptions for cooking surfaces.

**17.3.2** ~~Following these~~ [Sneeze guard]{.mark} criteria ~~for
sneeze guards~~:

> **17.3.2.1** Sneeze guards may be temporary (portable) or built-in and
> integral parts of display tables, bains marie, or cold-top tables.
>
> **17.3.2.2** Sneeze guard panels must be durable plastic or glass that
> is smooth and easily cleanable. Use sections [that are easily]{.mark}
> manageable ~~lengths that are~~ [and]{.mark} removable for cleaning.
>
> [**17.3.2.2.a** Sneeze guards must be transparent and designed to
> minimize obstruction of the customer's view of the food. To protect
> against chipping, protect exposed edges of glass with tight fitting
> channels, stripping material, or rounding the edges of tempered
> glass.]{.mark}
>
> **17.3.2.3** Position sneeze guards so that the panels intercept a
> line between the [average]{.mark} consumer's mouth and the displayed
> foods~~, in accordance with ANSI/NSF Standard 2 for food equipment~~.
> Take into account factors such as the height of the food display
> counter, the presence or absence of a tray rail, and the distance
> between the edge of the display counter and the actual placement of
> the food (Figure 7). [(ANSI/NSF Standard 2).]{.mark} Also include
> other figures from the FDA plan review guidelines. (Ensure there is a
> mouth height for the elementary school/child buffet shielding.)

[If the buffet is built to the calculations in figure 7:]{.mark}

> **17.3.2.3.a** [The maximum vertical distance between a counter top
> and the bottom leading edge of a food shield shall be ~~14 in (350
> mm)~~ 350 mm (14 in).\
> ]{.mark}
>
> [**17.3.2.3.b** The bottom leading edge of the food shield shall
> extend a minimum horizontal distance of ~~7.0 in (175 mm)~~ 175 mm (7
> in) beyond the front inside edge of a food well.]{.mark}

[]{.mark}

> [**17.3.2.3.c** The sum of a food shield's protected horizontal plane
> (X) and its protected vertical plane (Y) shall equal a minimum of ~~18
> in (450 mm)~~ 450 mm (18 in) (see figure 11). Either X or Y may equal
> 0.]{.mark}
>
> []{.mark}
>
> []{.mark}
>
> [\
> ]{.mark}![](media/image6.png){width="4.061805555555556in"
> height="4.406944444444444in"}[\
> \
> ]{.mark}
>
> **[17.3.2.3.d]{.mark}** Install side protection for sneeze guards if
> the distance between exposed food and where people are expected to
> stand is less than 1000 mm (40 inches).

**17.3.3** Use tray rail surfaces that are sealed, coved, or have an
open design and [are]{.mark} easily cleanable in accordance with
guidelines for food splash zones.

[Consideration should be given to the length of the food pans in
relation to the distance a consumer must reach to obtain food.]{.mark}

## 17.4 Beverage Delivery System

**17.4.1** Install a ~~stainless steel, vented, double-check valve~~
backflow prevention device [that is approved for use]{.mark} on
carbonation systems ~~with~~ [for systems that contain]{.mark} brass or
copper fittings (e.g., multi-flow beverage dispensing systems). Install
the device before the carbonator and downstream ~~from any copper~~ [of
brass]{.mark} or copper~~-alloy (e.g., brass)~~ [fittings]{.mark} in the
potable water-supply line.

**17.4.2** Encase supply lines to the dispensing guns in a single tube.
If the tube penetrates through any bulkhead or countertop, seal the
penetration with a grommet.

**17.4.3** ~~Incorporate, into the design of~~ [For]{.mark} bulk
~~dispensers of~~ beverage delivery systems, [incorporate]{.mark} a
clean-in-place system that provides a means of flushing, and sanitizing
the entire interior of the dispensing lines in accordance with
[the]{.mark} manufacturers' instructions.

[]{.mark}

[]{.mark}

5.  **[Passenger Self-Service Buffet Handwashing Stations]{.mark}**

> []{.mark}

[Provide one handwashing station per 100 passenger seating or fraction
thereof. The stations should be equally distributed between the major
entry points to the buffet area according to the layout and should be
separate from a toilet room.]{.mark} Any mechanism where a passenger can
wash their hands with the use of soap and water is sufficient
(decorative is okay). Add some text describing the type of station that
would be allowed.

[]{.mark}

[Provide at least one handwash station at the entrance of each
self-service station that is outside of the main buffet.]{.mark}

Provide some description for minor entries, such as one HW per entry
(including minor entries). Stations can be installed just outside of the
entry if allowed by SOLAS and Coast Guard.

# 18.0 Warewashing

**18.1** Provide rinse hoses for prewashing (not required but
recommended in bar and deck pantries). If a sink is to be used for
pre-rinsing, provide a removable strainer.

[**18.1a** Installation of a splash panel may be required if a clean
utensil/glass storage rack or preparation counter is near a prewash
area.]{.mark}

**18.2** Provide space for trash cans, garbage grinder, or food waste
handling systems. Grinders are optional in pantries and bars.

**18.3** Provide a food waste trough that extends the full length of
soiled landing tables with food waste handling systems.

**18.4** Seal the back edge of the soiled landing table to the bulkhead
or provide a minimum of 460 mm (18.4 inches) clearance between the table
and the bulkhead. Refer to (8.0).

**18.5** Design soiled landing tables to drain waste liquids and prevent
contamination of adjacent clean surfaces.

**18.6** Provide across-the-counter gutters with drains and slope the
clean landing tables to the gutters at the exit from the warewashing
machines ~~to prevent water from pooling~~. If the first gutter does not
effectively remove the pooled water, install additional gutter(s) and
drain line(s). Minimize the length of drain lines and when possible
direct them in a straight line to the deck scupper.

**18.7** Provide sufficient space for cleaning around and behind
equipment (e.g., food waste systems and warewashing machines). Refer to
section 8.0 for spacing requirements.

**18.8** ~~Encase~~ [Enclose]{.mark} food waste system wiring in a
durable and easy to clean stainless steel or non-metallic watertight
conduit ~~and raise it at least 150 mm (6 inches) above the deck~~.
Elevate all warewashing machine components at least 150 mm (6 inches)
above the deck, except as noted in Section 8.3.

**18.9** Construct removable splash panels of stainless steel to protect
the food waste system and technical areas.

**18.10** Construct grinder cones, food waste system tables and
dish-landing tables from stainless steel with continuous welding.
Construct platforms for supporting warewashing equipment from stainless
steel.

**18.11** ~~Design and~~ Size warewashing machines for their intended
use and install them according to the manufacturer's recommendations.

**18.11.1** Equip warewashing machines with ~~a device~~ [an audible or
visual alarm]{.mark} that ~~audibly or visually~~ indicates ~~that~~ the
sanitizing temperature or the chemical sanitizer level has dropped below
the levels stated on the machine data plate.

**18.12** Display the data plate affixed to warewashing machines by the
manufacturer so that the information is ~~easily accessible and
readable.~~ [easy to read.]{.mark} The data plate [will]{.mark} provide
the following information:

> **18.12 a)** temperatures required for washing, rinsing, and
> sanitizing;
>
> **18.12 b)** pressure required for the fresh water sanitizing rinse
> unless the machine is designed to use only a pumped sanitizing rinse;
>
> **18.12 c)** conveyor speed for conveyor machines or cycle time for
> stationary rack machines; and
>
> **18.12 d)** chemical concentration (if chemical sanitizers are used).

**18.13** Correctly size three-compartment warewashing and potwashing
sinks for their intended use. Use sinks that are large enough to
submerge the largest piece of equipment used in the area that is served.
Use sinks that have coved, continuously welded [integral]{.mark}
internal corners ~~that are integral to the interior surfaces~~.

**18.14** Install one of the following arrangements to prevent excessive
contamination of [wash water with pre-wash water (only a or b)
and]{.mark} rinse water with wash water splash:

> **18.14** **a)** an across-the-counter gutter with a drain that
> divides the wash compartment from the rinse compartment
>
> **18.14** **b)** a splash shield at least 100 mm (4 inches) above the
> flood level rim of the sink between the wash and rinse compartments
>
> **18.14** **c)** an overflow drain in the wash compartment 100 mm (4
> inches) below the flood level.

Add some text to address the space between the back edge of the wash
sink and the back bulkhead and the front edge of the wash sink and the
table edge. Close this with a SS wedge piece.

**18.15** Equip hot water sanitizing sinks with [~~accessible and easily
readable~~ easy to read]{.mark} thermometers, a utensil retrieval system
(e.g., long-handled stainless steel wire basket, or other retrieval
system), a jacketed or coiled steam supply with a temperature control
valve ~~to control water temperature~~, or electric heating system.
~~(Three-compartment sinks that utilize chemical sanitizers for the
sanitization step do not require those items).~~

**18.15.a** Provide pot and utensil washing facilities as listed in
Section 6.2.2 and 6.2.3

**18.16** Provide sufficient shelving for storage of soiled and clean
ware. Use either solid or open round tubular shelving or racks. Design
solid overhead shelves to drain away from clean surfaces. [Sufficient
space shall be determined by the initial sizing of the warewash area, as
based on the profile or reference size from an existing vessel of the
same cruise line as per 6.1.4. The VSP will verify the submitted
reference vessel capacity during operational inspections.]{.mark}

**18.17** Provide adequate ventilation to prevent ~~condensation~~
[condensate from collecting]{.mark} on the deckhead or adjacent
bulkheads. Ensure that any filters installed over warewashing equipment
are ~~easily~~ removable and fans are accessible for cleaning. Make sure
the text identifying condensation is noted in all such ventilation text,
such as 14.1.2. Suggested this text be deleted or incorporated in 14.1,
then only state see 14.1 for ventilation requirements.

# 19.0 Lighting

**19.1** Provide a minimum of 220 lux (20 foot candles) of light at the
work surface level in all food preparation, food service, and
warewashing areas when all equipment is installed. Provide 220 lux (20
foot candles) of lighting for equipment storage, garbage and food lifts,
garbage rooms, and toilet rooms, measured at 760 mm (30 inches) above
the deck.

**19.1.1** Provide a minimum light level of 110 lux (10 foot-candles)
behind and around equipment measured at a distance of 760 mm (30 inches)
above the deck (e.g., ice machines, combi-ovens, etc.).

**19.1.2** Provide a minimum light level of 220 lux (20 foot-candles) at
counter tops (e.g., beverage lines, etc.).

**19.2** For effective illumination, place the deckhead mounted light
fixtures above the work surfaces and positioned them in an \"L\" pattern
rather than a straight line pattern.

**19.3** Install light fixtures tightly against the bulkhead and
deckhead panels. Completely seal electrical penetrations to permit easy
cleaning around the fixtures.

**19.4** Use shatter-resistant and removable light shields for light
fixtures. Completely enclose the entire light bulb or fluorescent light
tube(s).

**19.5** Provide lighting levels of at least of 220 lux (20 foot
candles) in provision rooms, measured at 760 mm (30 inches) above the
deck while the rooms are empty. During normal operations when foods are
stored in the rooms, provide lighting levels of at least 110 lux (10
foot candles), measured at a distance of 760 mm (30 inches) above the
deck.

**19.6** In bars and over dining room waiters' stations designed for
lowered lighting during normal operations, provide lighting that can be
raised to 220 lux (20 foot candles) during cleaning operations, as
measured at 760 mm (30 inches) above the deck.

**19.7** Use shielded, coated, or otherwise shatter-resistant light
bulbs in areas where there is exposed food; clean equipment, utensils,
and linens; or unwrapped single-service, and single-use articles. [This
includes lights above waiter stations.]{.mark}

**19.8** Use shields that surround and extend beyond bulbs on infrared
or other heat lamps to protect against breakage. Allow only the face of
the bulb to be exposed.

**19.9** Decorative track or recessed deckhead-mounted lights above bar
countertops, buffets, and other similar areas may be mounted on, or
recessed within the deckhead panels without being shielded. However,
install specially-coated, shatter-resistant bulbs in the light fixtures
in this area.

# 

# 20.0 Waste Management

## 20.1 Food and Garbage Lifts

**20.1.1** Provide food and garbage lifts ~~whose~~ [with]{.mark}
interiors [that]{.mark} are constructed of stainless steel and meet the
same standards as Section 16.0.

**20.1.2** Construct decks of a durable, non-absorbent, non-corroding
material and with an integral cove.

**20.1.3** Position ~~bulkhead-mounted~~ air vents in the upper portion
of the [bulkhead]{.mark} panels or in the deckhead.

**20.1.4** Install a drain at the bottom of all lift shafts, including
provision platform lifts and dumbwaiters.

**20.1.5** Construct the interiors of dumbwaiters of stainless steel
with coved ~~bulkhead and deck~~ junctures [that]{.mark} meets the
standards of Section 16.0.

**20.1.6** Provide light fixtures that are recessed or fitted with
stainless steel guards ~~to prevent breakage~~.

**20.1.7** If installed, construct garbage chutes of stainless steel
[and]{.mark} with [coved junctures. Install]{.mark} an automatic washing
system~~, and in accordance with~~ [for the garbage chute. And ensure
that the garbage chute meets all]{.mark} SOLAS and classification
society requirements.

## 20.2 Trolley, Waste Container, and Cleaning Equipment Wash Rooms

**20.2.1** Construct bulkheads, deckheads, and decks to the same
standards as Section 16.0.

**20.2.2** Provide a bulkhead-mounted pressure washing system with a
deck sink and drain. (An enclosed automatic equipment washing machine or
room may be used in place of the pressure washing system and deck sink).

**20.2.3** Provide an easily accessible handwashing station ~~with
potable hot and cold water, a hose connection, and a deck drain~~ [that
meets the requirements of section 7.0]{.mark}.

**20.2.4** Provide [adequate]{.mark} ventilation for the extraction of
steam and heat.

## 20.3 Garbage Holding Facilities

**20.3.1** Construct [the]{.mark} garbage and refuse storage or holding
rooms ~~sized~~ [of sufficient size]{.mark} to hold unprocessed waste
for the longest expected [time]{.mark} period ~~when~~ [between]{.mark}
off-~~loading of waste is not possible.~~ [loadings.]{.mark} Separate
the refuse-storage room from all food preparation and storage areas.

**20.3.2** Provide [adequate]{.mark} supply and exhaust ventilation to
control odors, temperature, and humidity. [Refer to 27.2.1 for other
requirements related to ventilation]{.mark}

**20.3.3** Provide a sealed, refrigerated [storage]{.mark} space for
~~storing~~ wet garbage that meets the ~~standards~~
[requirements]{.mark} of 15.0. [~~and 16.0~~]{.mark}

**20.3.4** Provide an easily accessible handwashing station ~~with
potable hot and cold water, a hose connection, and a deck drain~~[that
meets the requirements of section 7.0.]{.mark}

**20.3.5** Provide ~~sufficient~~ [adequate]{.mark} deck drainage to
prevent pooling of any ~~water~~ [liquids]{.mark}.

**20.3.6** Ensure that all bulkheads and decks are durable and easily
cleanable.

## 20.4 Garbage Processing Areas

**20.4.1** Appropriately size the garbage processing area for the
operation and supply a sufficient number of sorting tables. [A size
profile in square meters of space shall be designated for the garbage
sorting room. The size profile should be an established standard for
each cruise line which is based on their review of the area size for
this room in their existing vessels. As the ship size and passenger and
crew totals change, there shall be a directly proportional change in the
garbage sorting room size based on the profile to ensure the service
needs are met for each area. Advances in technology can be used in part
to address size limitations.]{.mark}

[]{.mark}

**20.4.2** Provide stainless steel sorting tables with coved corners. If
provided, use deck coaming that is at least 80 mm (3 inches) and coved.
~~If the tables have drains,~~ [Provide a table drain and]{.mark} direct
~~the table drains~~ [it]{.mark} to a [strainer-protected]{.mark} deck
drain. ~~and install a strainer in the deck drain~~

**20.4.3** Provide an easily accessible handwashing station ~~with
potable hot and cold water, a hose connection, and a deck drain.~~ [that
meets the requirements of section 7.0.]{.mark}

**20.4.4** Provide a storage locker for cleaning materials~~. Follow
storage locker guidelines in~~ [that meets the requirements of]{.mark}
Section [old section]{.mark} 26.1.

**20.4.5** Ensure that bulkheads and decks are durable,
[non-corroding]{.mark} ~~corrosion-resistant~~ and easily cleanable.

**[20.4.5a]{.mark}** Provide deck drains to prevent liquids from pooling
on the decks. Provide berm/coaming around all waste-processing equipment
and ensure there is ~~proper~~ [adequate]{.mark} deck drainage inside
the berms. Request owner and yard identification of which equipment or
other method to control liquids from waste-processing equipment (e.g.,
coaming on 3 sides only, sloping deck to nearby drain), and specify a
distance for the nearby drain.

**20.4.6** Provide light levels of at least 220 lux (20 foot candles) at
[the]{.mark} work surface levels.

**20.4.7** Equip a sink with a pressure washer or an automatic washing
machine for washing [garbage/refuse handing]{.mark} equipment,
[garbage/refuse]{.mark} storage containers, and garbage barrels.

## 20.5 Sewage Systems

**20.5.1** Limit the installation of drain lines that carry sewage or
other liquid waste directly overhead or horizontally through spaces used
for food preparation or storage. That includes areas for washing or
storage of utensils and equipment, such as bars, deck pantries, and over
buffet counters. Sleeve-weld, or butt weld steel pipe; and heat fuse, or
chemically weld plastic pipe. It was suggested by owners that this be
for all food areas (not just preparation and storage). Yard disagrees
(concern regarding table linen storage -- what about in laundry areas).

**[20.5.1a]{.mark}** Do not use push-fit or press-fit piping over these
areas.

**20.5.2** ~~Design~~ [Ensure that]{.mark} black and gray water
~~drain~~ [drainage]{.mark} systems from cabins, food areas, and public
spaces [are designed and installed]{.mark} to prevent the back-up of
waste and the emission of odors or gases into these areas [or any other
areas of the vessel]{.mark}.

**20.5.3** Vent sewage-holding tanks to the outside of the vessel [and
ensure that vented gases do not enter the vessel through any air
intakes.]{.mark}

[]{.mark}

[**20.5.3.a** Construct sewage-holding tank vents]{.mark} so that they
are independent of all other tanks ~~and are away from any air
intakes~~.

# 21.0 Potable Water System

[**21.0.1** Stripe or paint the following lines in accordance with the
color designation in ISO 14726: fresh sanitary water, potable water,
distillate directed to the potable water system, and sanitary seawater.
Stripe or paint permeate from the reverse osmosis unit that is directed
to the potable water system as per the color designation for
distillate.]{.mark}

[]{.mark}

[**21.0.2** Paint or stripe these lines at 5 m (15 feet) intervals and
on each side of partitions, decks, and bulkheads except where decor
would be marred by such markings.]{.mark}

## 21.1 Bunker Stations

**21.1.1** Position the filling line [hose connections]{.mark} at least
450 mm (18 inches) above the deck; paint or stripe ~~them auxiliary blue
or~~ in accordance with ISO 14726.

**21.1.2** Equip filling line [hose connections]{.mark} with
tight-fitting caps that are fastened by a non-corroding chain so that
the cap does not touch the deck when hanging.

**21.1.3** Use unique screw connections ~~for the hose attachments~~
that only fit potable water hoses.

**21.1.4** Label the filling lines \"POTABLE WATER FILLING\" with at
least ~~13~~ [26]{.mark} mm (change all locations of 26 mm labeling to
25 mm as it is the standard size) (~~½~~[1]{.mark} inch) high lettering
stamped, stenciled, or painted on the [filling lines or on the]{.mark}
bulkhead at the ~~area of the bunker~~ [filling]{.mark} line.

**21.1.5** ~~If used,~~ Locate [any]{.mark} filters [used]{.mark} in the
bunkering ~~line before the~~ [process ahead of the]{.mark} halogenation
injection point~~, accessible for inspection and removable for
cleaning~~.

[**21.1.5.1** Ensure any filters used in the bunkering process are
easily accessible and removable for inspection and cleaning.]{.mark}

## 21.2 Filling Hoses

**21.2.1** Provide hoses ~~designed~~ [approved]{.mark} for potable
water ~~use that are durable with~~[. Hoses shall be]{.mark} smooth,
[durable , have an]{.mark} impervious lining, caps on each end, and
fittings unique to the potable water connections [(See 21.1.3)]{.mark}.

**21.2.2** Provide at least two 15 m (50 feet) hoses per bunker station.

**21.2.3** Label potable water hoses **"**POTABLE WATER ONLY[**"** with
at least 26 mm (1 inch) high lettering stamped, stenciled, or painted at
each connection end.]{.mark}

## 21.3 ~~Filling~~ [Potable Water]{.mark} Hose Storage

**21.3.1** Construct potable water hose lockers from smooth, non-toxic,
~~corrosion-resistant~~[non-corroding]{.mark}, and easily cleanable
material[s]{.mark}.

**21.3.2** Mount potable water hose lockers at least 450 mm (18 inches)
above the deck.

**[21.3.2.1]{.mark}** Design [potable water]{.mark} hose lockers to be
self-draining.

**21.3.3** Label potable water hose lockers **"**POTABLE WATER HOSE AND
FITTING STORAGE**"** in letters at least ~~13~~ [~~26~~]{.mark}
[25]{.mark} mm (~~½~~[1]{.mark} inch) high.

**21.3.4** Provide storage space for at least four 15 m (50 feet)
potable water bunker hoses per bunker station.

## 21.4 International Fire Shore Connections and Fire Sprinkler Shore Connections

**21.4.1** Install an RP assembly at all connections where hoses from
[shore-side]{.mark} potable water supplies ~~on shore~~ will be
connected to non-potable systems onboard the vessel.

## 21.5 Storage and Production Capacity for Potable Water

**21.5.1~~.a~~** Provide a minimum of 2 days storage capacity that
assumes 120 liters (30 gallons) of water per day per person [for the
maximum capacity of crew]{.mark} and ~~provide~~ [passengers on the
vessel .]{.mark}

[]{.mark}

[**21.5.2**, Provide]{.mark} potable water production capacity of 120
liters (30 gallons) per day per person for the maximum capacity of crew
and passengers on the vessel.

## 21.6 Potable Water Storage Tanks

### 21.6.1 General Requirements

**21.6.1.1** Ensure that [potable water storage]{.mark} tanks are
independent of the ~~shell~~ [hull]{.mark} of the vessel. (hull of the
vessel includes the decks, shell does not)

[**21.6.1.1.a** Ensure that potable water storage tanks]{.mark} do not
share a common wall with [other]{.mark} tanks containing non-potable
water or other liquids.

**[21.6.1.1.b]{.mark}** Provide a 450 mm (18 inch) cofferdam above and
between [potable water tanks and]{.mark} tanks that are not for storage
of potable water and ~~also~~ between [potable water]{.mark} tanks and
the ~~hull~~ shell. Skin or double-bottom tanks are not allowed for
potable water storage. (There was a discussion about whether or not the
top of the tank could be a deck with no final decision. Yard says more
piping will be run over tanks if there are cofferdams between tanks and
the deck \[if top is deck, then pipes are run around the tanks instead
of over\]. Owners have a concern that welding may be done on a deck
without realizing there is a potable water tank below and damage could
be done to the tank surface. Should we specify that a cofferdam be
present above all PW tanks, so the tank top cannot be the deck above? In
21.6.1.1 we state that tanks must be independent of hull, which includes
decks.)

[**21.6.1.1.c** Do not install tanks containing non-potable liquid
directly over potable water tanks.]{.mark}

**21.6.1.2** Use approved potable water tank coatings.

[]{.mark}

**[21.6.1.2.a]{.mark}** Follow all of the manufacturers\'
recommendations for applying, drying, and curing the [tank]{.mark}
coatings.

**[21.6.1.2.b]{.mark}** Provide written documentation [of tank coating
approvals from a recognized certification organization. Provide written
documentation that the manufacturer's recommendations have been
followed]{.mark} for ~~these~~ [application, drying and curing for the
tank coatings used]{.mark}.

**21.6.1.3** Coat all items that penetrate the tank (e.g., bolts, pipes,
pipe flanges) with the same product used for the tank's interior.

**21.6.1.4** Design tanks to be super-chlorinated one tank at a time.

**21.6.1.5** Ensure that lines for non-potable liquids do not pass
through potable water tanks.

**[21.6.1.5.a]{.mark}** Minimize the use of non-potable lines above
potable water tanks. ~~Do~~ [If non-potable water lines are installed
above potable water tanks, do]{.mark} not use mechanical couplings ~~on
lines above tanks.~~[.]{.mark}

[]{.mark}

**[21.6.1.5.b]{.mark}** If coaming is present along the edges [or
top]{.mark} of the tank, provide slots along the ~~top of the tank~~
[coaming]{.mark} to allow leaking liquids to run off and be detected.

**21.6.1.6** Treat welded pipes over the [potable water storage]{.mark}
tanks ~~in order~~ to make them corrosion-resistant.

**21.6.1.7** Treat all potable water lines inside potable water tanks so
as to make them jointless and [non-corroding]{.mark}
~~corrosion-resistant~~.

**21.6.1.8** Label each potable water tank on its side and where clearly
visible, with a number and the words \"POTABLE WATER\" in letters a
minimum of ~~13~~ [~~26~~]{.mark} [25]{.mark} mm (~~½~~[1]{.mark} inch)
high.

**21.6.1.9** Install at least one sample cock located above the deck
plating on each tank.

**21.6.1.9.a** Point sample cocks down; identify and number them ~~for
each~~ [with the appropriate]{.mark} tank [number]{.mark}.

### 21.6.2 Storage Tank Access ~~Holes~~ [Hatch]{.mark}

**21.6.2.1** Install access ~~holes~~ [hatch for entry]{.mark} on the
sides of potable water tanks.

### 21.6.3 Storage Tank Water Level

**21.6.3.1** Provide an automatic method for determining the water level
of potable water tanks.

**21.6.3.1.a** Visual site glasses are acceptable.

### 21.6.4 Storage Tank Vents

**21.6.4.1** Ensure that air-relief vents end at least 1000 mm (40
inches) above the maximum load level of the vessel.

**21.6.4.1.a** Make the cross-sectional area of the vent equal to or
greater than that of the filling line to the tank.

**21.6.4.1.b** Position the end of the vent so that its opening faces
down or is otherwise protected, and install a 16-mesh
corrosion-resistant screen.

**21.6.4.2** A single pipe may be used as a combination vent and
overflow.

**21.6.4.3** Do not connect the vent of a potable water tank to the vent
of ~~a non-potable water~~ [any other]{.mark} tank [or system]{.mark}.

### 21.6.5 Storage Tank Drains

**21.6.5.1** Design [the]{.mark} tanks to drain completely.

**21.6.5.2** Provide a drain opening that is at least 100 mm (4 inches)
in diameter and preferably matches the diameter of the inlet pipe.

**21.6.5.3** If drained by a suction pump, provide a sump and install
the pump suction port in the [bottom of the]{.mark} sump.

**21.6.5.3.a** Use separate pumps ~~to drain the~~ [for draining]{.mark}
tanks [from those used to supply potable water to the distribution
system]{.mark}.

**21.6.5.3.b** Locate the [tank]{.mark} drain in the pump discharge line
ahead of any branch take-offs to the distribution system. Provide a
valve on the distribution main immediately beyond the drain line
take-off. (Figure 8).

[This statement and the diagram below directly conflicts with
21.6.5.3.a. and 21.7.1.]{.mark}

IMO and classification society rules regarding recesses in double
bottoms. Maybe no sump is allowed. This diagram is incorrect. Make a
corrected diagram. Aker Yards will submit a proposal for a change.

![](media/image7.png){width="4.553472222222222in"
height="2.9069444444444446in"}

## 

## 21.7 Suction Lines

**21.7.1** Place suction lines at least 150 mm (6 inches) from the tank
bottom or sump bottom.

## 21.8 Potable Water Distribution System

**21.8.1** Locate distribution lines at least 450 mm (18 inches) above
the deck plating or the normal bilge water level.

[\*Does this include the lines exiting the tanks. If so, it is
impossible to meet this requirement if the line exits the bottom of the
tank and the tank is only 18" above the deck (cofferdam)]{.mark} Not a
problem according to yards. Distribution lines do not normally come from
the bottom of the tank -- there are suction lines bringing water to a
higher point and then post chlorination occurs for distribution.

~~**21.8.2** Do not cross connect potable water distribution lines with
the piping~~ ~~of any non-potable water system lines.~~

**21.8.3** Do not use lead, cadmium [or other hazardous materials
for]{.mark} pipes, fittings, or solder.

**21.8.4** ~~Install~~ [Supply]{.mark} only potable water ~~taps in~~
[to]{.mark} food areas, ~~the hospital, and the~~[medical
facilities,]{.mark} [drinking fountains, and all]{.mark} ~~cabin~~
showers and sinks [(not just in cabins).]{.mark} [Utility sinks for
engine/mechanical spaces are excluded]{.mark}.

[21.8.4.a Supply only potable water to handwash sinks, emergency showers
and eye wash stations, regardless of the locations of these fixtures on
the vessel.]{.mark}

**21.8.5** Paint or stripe potable water piping and fittings in
~~auxiliary blue, or in~~ accordance with ISO 14726 at 5000 mm (15 feet)
intervals and on each side of partitions, decks, and bulkheads except
where decor would be marred by such markings. [This is not required in
cabin technical compartments ~~"pilot lockers"~~ where potable water
piping is easily identifiable.]{.mark}

**21.8.6** Use ~~only~~ potable water ~~for~~ [to generate]{.mark} steam
~~that is~~ applied directly to food and food contact surfaces. Generate
the steam locally from food service equipment designed for this purpose
(e.g., vegetable steamers, combi[nation]{.mark}-ovens, etc.). ~~Only
apply non-potable water~~

[**21.8.6.a** Non-potable water generated]{.mark} steam [may be
applied]{.mark} indirectly to food or food equipment~~. Route that
steam~~ [if routed]{.mark} through coils, tubes, or separate chambers.

~~**21.8.7** Ensure that an air-gap or approved backflow prevention
device is present if potable water is supplied to a bilge, waste,
ballast, or laundry tank~~.

**[Disinfection of the Potable Water System]{.mark}**

**21.8.8** Clean, disinfect, and flush potable water tanks and ~~any~~
[all]{.mark} parts of the potable ~~water distribution~~ system ~~with
potable water~~ before the system is placed in service.

[**21.8.8.a** Ensure that disinfection is accomplished by using 50 mg/l
(50 ppm) free chlorine solution for a minimum of 4 hours. Ensure that
only potable water is used for these procedures.]{.mark}

[]{.mark}

[21.8.8.b Provide written documentation showing that a representative
sampling was conducted at various plumbing fixtures on each deck
throughout the vessel (forward, aft, port and starboard) to ensure that
the 50 mg/l (ppm) free chlorine residual has circulated throughout the
distribution system to include the distant sampling point(s).]{.mark}

## 21.9 Potable Water Pressure Tanks

**21.9.1** Do not ~~cross-~~connect potable water hydrophore tanks to
non-potable water tanks through the main air compressor.

**21.9.2** Provide a filtered air supply from a [dedicated compressor or
through a]{.mark} non-permanent, quick disconnect ~~or independent~~
[for a portable]{.mark} compressor. *The compressor shall not emit oil
into the final air product.*

## 21.10 Potable Water Pumps

**21.10.1** Size potable water pumps to meet the [vessel's maximum
capacity]{.mark} service demands; do not use ~~them~~ [the potable water
pumps]{.mark} for any other purpose.

**21.10.2** Use [non-priming potable water pumps or potable
water]{.mark} pumps that prime automatically ~~and not manually~~. Use a
direct connection~~, not an air-gap,~~ when supplying [priming]{.mark}
water to a potable water pump.

**21.10.3** Properly size potable water pumps and distribution lines so
that pressure is maintained at all times and at levels ~~adequate
levels~~ to [properly]{.mark} operate all equipment.

## 21.11 Evaporators and Reverse Osmosis Plants

**21.11.1** Locate the seawater inlets (sea chests) forward of all
overboard waste ~~water, swimming pool and whirlpool spa, and ballast
tank~~ discharge outlets [such as: emergency and routine discharge lines
from waste water treatment facilities, the bilge, recreational water
facilities, and ballast tanks.]{.mark} This item requires further
discussion, both on what emergency discharges must be located around the
ship for safety and stability and if certain lines such as cooling are
acceptable forward of sea chests.

**21.11.2** Use only direct connections [from the evaporators and
reverse osmosis plants]{.mark} to the potable water system. ~~Do not use
swing lines.~~

~~**21.11.3** Provide an air-gap or RP assembly between the potable
water system and the non-potable water system. (Fresh water produced by
an evaporator, or reverse osmosis plant is not considered potable until
after it has been pH adjusted to the proper level.)~~

[**21.11.3** If an evaporator or reverse osmosis plant makes water for
both the potable water system and a non-potable water system, install an
air-gap or RP assembly on the line supplying the non-potable water
system.]{.mark}

**21.11.4** Post [narrative, step-by-step]{.mark} operating instructions
for [manually operated]{.mark} ~~the~~ evaporators~~, or~~ [and
any]{.mark} reverse osmosis plants near the units.

**21.11.5** Ensure that ~~high and low-pressure~~[water
production]{.mark} units, connected ~~directly~~ to the potable water
~~lines~~ [system]{.mark} have the ability to discharge to ~~the~~ waste
~~system~~ if the distillate is not fit for use.

**21.11.6** Install ~~units that have~~ a low-range salinity indicator,
~~an operation~~[operating]{.mark} temperature indicator, automatic
discharge to waste [system]{.mark}, and alarm with trip setting [on
water production equipment]{.mark}.

**21.11.7** ~~Route the~~[If routed for discharge, direct]{.mark}
high-saline discharge [from evaporators]{.mark} to the bilge or
overboard through an air-gap or RP assembly.

## 21.12 Halogenation

### 21.12.1 Bunkering and Production

**21.12.1.1** Provide ~~labeled~~ potable water taps with appropriate
backflow ~~preventers~~ [prevention]{.mark} at the halogen supply tanks.

**21.12.1.2** Provide a labeled sample cock at least ~~3000 mm (120
inches~~) [3 m (10 feet]{.mark}) downstream of the halogen injection
point.

**21.12.1.3** Control halogen injection by a flow meter or analyzer.

**21.12.1.4** Provide pH adjustment equipment for water bunkering and
production. Install analyzer, controller, and dosing pumps that are
designed to accommodate changes in flow rates.

### 21.12.2 Distribution

**21.12.2.1** Provide ~~a completely~~[an analyzer controlled,]{.mark}
automatic halogenation system ~~that is analyzer controlled~~.

**21.12.2.2** Use ~~halogenation~~ probes ~~that~~ [to]{.mark} measure
free halogen; link them to the analyzer/controller and [chemical]{.mark}
dosing pump[s]{.mark}.

**21.12.2.3** Provide a back-up halogenation ~~system~~ [pump,]{.mark}
with an automatic switchover, that begins pumping halogen when the
primary (in-use) pump fails or cannot meet the ~~preset~~ halogenation
~~level~~ [demand]{.mark}.

**21.12.2.4** Locate [halogen]{.mark} analyzer probe at a distant point
in the [distribution]{.mark} system where significant water flow exists.

[**21.12.2.4.a** When supplying potable water throughout the
distribution network with more than one ring or loop (lower to upper
decks or forward to aft) there shall be pipe connections which link
those loops and a single distant point monitoring analyzer, or there
shall be individual analyzers on each ring or loop. A single return line
which connects to only one ring or loop is not acceptable. One chart
recorder may be used to record two analyzer loop readings.]{.mark}

**21.12.2.5** Provide an audible alarm in a continually occupied watch
station, (e.g., the engine control room [or bridge]{.mark}), to indicate
low [or high]{.mark} free halogen readings at ~~the~~ [each]{.mark}
distant point analyzer

**21.12.2.6** Provide ~~labeled~~ potable water taps with appropriate
backflow ~~preventers~~ [preventions]{.mark} at halogen supply tanks.

**21.12.2.7** Locate a labeled sample cock at least ~~3000 mm (120
inches)~~ [3 m (10 feet]{.mark}) downstream of the halogen injection
point.

**21.12.2.8** Provide [continuous recording]{.mark} free halogen
analyzer-chart recorder[(]{.mark}s[)]{.mark} with ranges of 0.0 to 5.0
[mg/l (]{.mark}ppm[)]{.mark} and ~~continuous recording periods~~
indicating the level of free halogen for 24 hour time periods, (e.g.,
circular 24 hour charts).

**21.12.8.a** Electronic data loggers with certified data security
features may be installed in lieu of chart recorders. Acceptable data
loggers produce records that conform to the principles of operation and
data display required of the analog charts, including printing the
records. Use electronic data loggers that log times in increments of
\<15 minutes.

## ~~21.13 Disinfection of the Potable Water System~~

~~**21.13.1** Disinfect the entire distribution system with a free
halogen concentration of at least 50 mg/L (ppm) for at least 4 hours.
Prior VSP agreement is required if alternative approved disinfection
practices are used.~~

~~**21.13.2** Provide written documentation of the distribution system
disinfection.~~

# 22.0 ~~Backflow Prevention~~ [Cross-Connection Control]{.mark}

**22.1** Use appropriate backflow prevention [at]{.mark} all
~~non-potable~~ [cross-]{.mark}connections ~~(e.g., air-gaps, RP
assemblies, pressure vacuum breakers, atmospheric vacuum beakers,
pressure-type backflow preventers, or double-check valves with
intermediate atmospheric vent) for in the potable water system.~~

~~**22.2** Use air-gaps that are at least twice the diameter of the
supply pipe measured vertically above the flood level rim of the
receiving vessel. The air-gap must at least 25 mm (1 inch).~~

~~**22.3** Install RP assemblies in high-hazard situations where
air-gaps are not practical.~~

~~**22.4** If RP backflow prevention assemblies are used, provide a test
kit for testing the devices.~~

~~**22.4.a** Test all RP's after installation.~~

~~**22.5** Use mechanical backflow prevention devices when water must be
supplied under pressure.~~

[]{.mark}

[This may include non-mechanical protection such as an air-gap or a
mechanical backflow prevention device.]{.mark}

[]{.mark}

> [Air-gaps should be used where feasible and when water under pressure
> is not required.]{.mark}

[]{.mark}

> [A mechanical backflow prevention device must have an atmospheric
> vent.]{.mark}

[]{.mark}

[**22.3** Ensure that connections where there is a potential of a health
hazard are protected by air-gaps or backflow prevention device designed
to protect against health hazards.]{.mark}

[]{.mark}

[**22.4** For all testable devices provide an appropriate test kit
.]{.mark}

[]{.mark}

[**22.4.a** Test all testable devices after installation and provide
pressure differential test results for each device.]{.mark}

**22.6** [When used,]{.mark} install [an]{.mark} atmospheric vacuum
breaker [(AVB)]{.mark} 150 mm (6 inches) above the fixture flood level
rim with no valves downstream ~~from~~ [of]{.mark} the device.

> ~~**22.7** Connect potable water through an air-gap when it is
> directed to a black water tank for rinse down or other such uses. RP
> assemblies are inadequate in this high hazard condition~~
>
> [Ensure an AVB or hose-bib connected vacuum breaker (HVB) is not
> installed at a connection where it can be subjected to continuous
> pressure for more than 12 hours out of a 24 hour period]{.mark}.

[**22.7** Ensure that any connection between the potable water system
and the black water system is through an air-gap. When feasible, water
required for the black water system should be from the technical water
system.]{.mark}

**22.8** Protect the following connections to the potable water system
against backflow ~~or~~ (back-siphonage [or back-pressure)]{.mark}
~~by~~ [with]{.mark} air-gaps or mechanical backflow prevention devices:

> ~~**22.8.1** Potable water supply lines to~~ [Recreational water
> facilities such as]{.mark} swimming pools, [chidlren's pools,]{.mark}
> whirlpool spas~~, hot tubs, bathtubs, showers,~~ and similar
> facilities.
>
> [Decorative water features/fountains.]{.mark}
>
> []{.mark}
>
> [Cabin shower hoses, toilets, whirlpool tubs, and similar
> facilities]{.mark}
>
> **22.8.2** Photographic laboratory developing machines and utility
> sinks.
>
> **22.8.3** Beauty and barber shop spray-rinse hoses.
>
> **22.**8.~~**4** Potable water faucets where hoses maybe connected.~~
> [Spa steam generators where essential oils can be added]{.mark}
>
> [**22.8.4** Hose-bib connections.]{.mark}
>
> **22.8.5** Garbage grinders and food waste systems.
>
> [**22.8.** Automatic galley hood washing systems]{.mark}
>
> []{.mark}
>
> [**22.8** Food service equipment such as coffee machines, ice
> machines, juice dispensers, combination ovens and similar
> equipment.]{.mark}
>
> **22.8.6** Mechanical warewashing machines
>
> [**22.8** Detergent dispensers.]{.mark}
>
> **22.8.7** Hospital and laundry equipment.
>
> **22.8.8** Air conditioning expansion tanks.
>
> **22.8.9** Boiler feed water tanks.
>
> **22.8.10** Fire system.
>
> **22.8.11** [Public]{.mark} toilets, [urinals and shower
> hoses.]{.mark}
>
> **22.8.12** Potable water, bilge, and sanitary pumps that require
> priming.
>
> **22.8.13** Freshwater or saltwater ballast systems.
>
> **22.8.14** International fire and fire sprinkler water connections.
> [An RP is the only allowable device for this connection.]{.mark}
>
> **22.8.15** The potable water supply to automatic window washing
> systems which ~~utilize~~ [can be used with]{.mark} chemicals or
> chemical mix tanks.
>
> **22.8.16** Water softeners for non-potable fresh water ~~if located
> before an air-gap~~.
>
> **22.8.17** Water softener and mineralizer drain lines ~~must be
> protected by an air-gap or RP assembly~~ [including backwash drain
> lines. An AG or RP are the only allowable protections for these
> lines]{.mark}.
>
> **22.8.18** [High saline discharge line from evaporators. An AG or RP
> are the only allowable protections for these lines.]{.mark}
>
> []{.mark}
>
> [**22.8.** Chemical tanks]{.mark}
>
> []{.mark}
>
> **[22.8.19]{.mark}** Any other connection between [the]{.mark} potable
> [water system]{.mark} and [a]{.mark} non-potable water [system such as
> the grey water system, laundry system or technical water system. An AG
> or RP are the only allowable forms of protection for these
> connections]{.mark}
>
> []{.mark}
>
> [**22.8.20** Black water or combined gray water/black water]{.mark}
> systems. [An AG is the only allowable protection for these
> connections.]{.mark}
>
> []{.mark}
>
> [**22.8.21** Any other connection to the potable water system where
> contamination or backflow can occur.]{.mark}

## 22.9 Heat Exchangers Used for Cooling or [Heating]{.mark} Potable Water

**22.9.1** Fabricate heat exchangers, using, or for cooling [or
heating]{.mark} potable water so a single failure of any barrier will
not cause a cross-connection or permit back-siphonage of contaminants
into the potable water system.

**22.9.2** Design heat exchangers where both potable water and any
non-potable liquid are used to protect the potable water from
contamination by one of the following designs;

> **22.9.2.a** Double-wall construction between the potable and
> non-potable liquids, with a void space to allow any leaking liquid to
> drain away; and
>
> **22.9.2.a.1** An alarm system to indicate a leak in the double wall.
>
> **22.9.2.b** Single-wall construction with the following safety
> features:
>
> **22.9.2.b.1** Higher pressure of at least 1 bar on the potable water
> side of the heat exchanger; and
>
> **22.9.2.b.2** An automatic diverter valve that directs potable water
> from the heat exchanger when the pressure difference is less than 1
> bar; and
>
> **22.9.2.b.3** An alarm system that sounds when the diverter valve
> directs potable water from the heat exchanger.
>
> [22.10. Provide an air-gap or backflow prevention device at
> connections to the distillate line intended for the potable water
> system.]{.mark}

[]{.mark}

> []{.mark}
>
> **[Annex for back of Guidelines:]{.mark}**
>
> []{.mark}
>
> Participants are invited to make recommendations for additions to this
> section.
>
> []{.mark}
>
> [Add backflow protection selection key, diagrams of devices, blank
> form for a cross-connection control listing, RP testing form and
> cross-connection control survey form]{.mark}
>
> []{.mark}
>
> [Backflow Prevention Selection Considerations]{.mark}
>
> []{.mark}
>
> [An AG is the highest form of protection and should be selected
> wherever feasible]{.mark}
>
> []{.mark}
>
> [Where a device is installed and the potential for backpressure exists
> a device that protects against backpressure must be used]{.mark}
>
> []{.mark}
>
> [A CP backflow prevention device should be used when there is a valve
> downstream of the device or the device will be under continuous
> pressure for more than 12 hours out of a 24-hour period. Valves
> include spray guns at the end of a hose, juice machines, coffee
> machines and similar equipment if the solenoid valve to operate the
> equipment is after or downstream of the backflow prevention
> device.]{.mark}
>
> []{.mark}
>
> [A backflow prevention device with an internal stainless steel
> construction should be used in locations where the fluid has a pH
> below 6. In such cases there should be no fittings or lines of copper
> or copper alloys between the equipment generating the low acid fluid
> and the backflow prevention device. This is especially important at
> soda carbonation units, juice units and beer brewing
> equipment.]{.mark}
>
> []{.mark}
>
> [Install devices in accordance with manufacturer's recommendations to
> include the correct orientation and distance from the decks and
> bulkheads.]{.mark}
>
> []{.mark}
>
> [Ensure that manufacturer specified tolerances for temperature and
> pressure are not exceeded.]{.mark}

# 23.0 ~~Swimming Pools~~ [Recreational Water Facilities (RWF)]{.mark} (provide information on how this new section is organized.)

Note somewhere that this includes crew pools.

# [Water Source]{.mark}

**23.1** ~~Use~~ [Provide an independent filling system that allows for
the filling of each RWF with sanitary]{.mark} seawater, or potable water
supply passing through an air-gap or backflow preventer to fill swimming
pools. [For a make-up tank supplied with potable water, an overflow line
located below the fill line at least twice the diameter of the fill line
is an acceptable method of backflow protection provided that the
overflow line discharges to the waste water system through an indirect
connection.]{.mark}

[Where make-up water is required to replace water loss due to splashing,
carry out and other volume loss install an appropriately designed
pre-treatment storage tank to ensure that adequate chemical balance can
be maintained.]{.mark}

[]{.mark}

[]{.mark}

**[Showers and Toilet Facilities]{.mark}**

[]{.mark}

[**23** Provide showers with water supplied at temperature not to exceed
110°F in close proximity to entrances of RWFs**.** (Shower locations and
numbers will be evaluated during plan reviews). Provide soap dispensers
at each shower.]{.mark}

[]{.mark}

[RWF's intended for use by children under 6 years of age should have
appropriately sized shower facilities.]{.mark} Provide size details
(e.g., max height).

[]{.mark}

[Locate toilet facilities within 30 meters of each RWF on the same
deck.]{.mark} It was suggested that this distance be one fire zone
(40-44 meters) and there was general agreement on this. There is a
question of \# of toilets/urinals per toilet facility. Is a male and
female toilet room required at each RWF? Should this be based on bather
capacity of the RWFs?

[]{.mark}

[Provide diaper changing facilities within 30 meters]{.mark} (same fire
zone distance recommendation) [and on the same deck of any RWF for
children in diapers or who are not toilet trained. If these facilities
are placed within toilet rooms there shall be one facility located
within each toilet room (men's, women's and unisex). Diaper changing
facilities shall be equipped in accordance with section (child activity
center?)]{.mark}

[]{.mark}

[]{.mark}

**[RWF Tub Drainage]{.mark}**

**23.2** Provide an independent ~~pool~~ drainage system [for RWF's from
other drainage systems.]{.mark} If ~~swimming pool~~ [RWF]{.mark} drains
are connected to another drainage system, provide [an air-gap or]{.mark}
a ~~double-check valve~~ [RP assembly]{.mark} between the two.

~~**23.2.a** Install a drain at the lowest point in the pool.~~

**23.3** Slope the bottom of the ~~pool~~ [RWF]{.mark} towards the
drains to achieve complete drainage.

~~**23.4** Provide anti-entrapment type drain covers that are
constructed of durable easily visible, easily cleanable material and
that meet ASME/ANSI A112.19.8M voluntary standard for suction fittings
(figure 9a-9c), or other drains that prevent entrapment hazards as
specified in U.S. Consumer Product Safety Publication 363-009801 (figure
9-10b). Dual~~

[If seating is provided inside an RWF ensure that drains are installed
to allow for complete draining of the seating area (including but not
limited to seats inside whirlpool spa and spa pools).]{.mark}

[]{.mark}

[Make sure that all decorative and working features of an RWF are
completely draining, non-porous and easily to clean. These features
shall be designed to be shock halogenated.]{.mark}

[**Safety**]{.mark}

[]{.mark}

**[Anti-entrapment]{.mark}**

[]{.mark}

**[Drain Covers for Lines under direct suction]{.mark}**

[]{.mark}

[**23.3.a Where feasible i**nstall dual]{.mark} drains [that are at
least 1 meter (3 feet) apart and at the lowest point in the RWF. Ensure
that there are no intermediate drain isolation valves on the line
between the drains. Fig. #. Install anti-entanglement drain covers over
these drains.]{.mark}

[]{.mark}

[]{.mark}

[23.4 b Channel drains may]{.mark} meet the anti-entrapment requirements
[if the channel is at least XXXmeters in length. Fig.]{.mark} ~~10a~~
[10b]{.mark}

![](media/image8.png){width="3.7930555555555556in"
height="2.1798611111111112in"}

![](media/image9.png){width="3.4131944444444446in"
height="2.026388888888889in"}

[Where due to RWF size limitations a single drain is the only option
ensure that the drain cover is desgined and certified in accordance with
the anti-entrapment anti-entanglement requirements set forth in
ASME/ANSI A112.19.8M.]{.mark}

~~**23.5** Ensure that the fill level of the pool is at the skim gutter
level~~

[Custom built drain covers that are not stamped as certified shall be
tested in accordance with the standards set forth in ASME/ANSI
A112.198M.]{.mark}

[A letter documenting the specifications of the drain cover, to include
the maximum flow rate, the standard it was tested against, the RWF for
which it was tested and a statement indicating that drain cover met the
standard shall be provided for each custom built drain cover.]{.mark}

[]{.mark}

**[Suction Fitting Covers]{.mark}**

[]{.mark}

[Ensure that suction fitting covers are certified in accordance with
anti-entrapment and anti-entanglement requirements set forth in
ASME/ANSI A112.19.8M.]{.mark}

[]{.mark}

[Custom built suction fitting covers that are not stamped as certified
shall be tested in accordance with the standards set forth in ASME/ANSI
A112.198M.]{.mark}

[]{.mark}

[A letter documenting the specifications of the suction fitting cover,
to include the maximum flow rate, the standard it was tested against,
the RWF for which it was tested and a statement indicating that suction
fitting cover met the standard shall be provided for each custom built
suction fitting cover.]{.mark}

**[Depth Markers]{.mark}**

[]{.mark}

[Install depth markers for each RWF where the maximum water depth is 1
meter (3 feet) or greater. Install depth markers so that they can be
seen from the deck and the tub. Ensure that the markers are in both
meters and feet. Additionally, depth markers shall be installed for
every 1 m (3 feet) change in depth.]{.mark}

> []{.mark}

**[Safety Signs]{.mark}**

[]{.mark}

[Install appropriate safety signs at each RWF, except for aquatic spray
pad facilities. At a minimum the signs shall include:]{.mark}

[]{.mark}

-   [Do not use these facilities if you are experiencing diarrhea,
    vomiting, fever, or infected cuts/boils]{.mark}

-   [No running or boisterous play]{.mark}

-   [No children in diapers or who are not toilet trained]{.mark}

-   [No eating or drinking]{.mark}

-   [No glass]{.mark}

-   [No diving]{.mark}

-   [No lifeguard on duty]{.mark}

-   [Shower with soap and water before entering the facility]{.mark}

-   [Maximum bather load \#]{.mark}

[]{.mark}

[For the children's RWF signs, include "take children on frequent
bathroom breaks".]{.mark}

[]{.mark}

[See section (#) Whirlpool Spas and Section (#) Aquatic Spray Pad
Facility for signs specific to those RWF's.]{.mark}

[]{.mark}

**[Life Saving Equipment]{.mark}**

[]{.mark}

[Provide a shepherd's hook (crook) and floatation device in a prominent
location for each RWF where the maximum depth is 1 meter or greater.
Mount the equipment so that it is visible from all areas of the RWF and
so that it is easy to remove for use. The shepherd's hook must be a
light non-telescopic reaching pole not less than 3.7 m (12 feet) and
able to reach the center bottom of the RWF. The floatation device must
have a length of rope attached that is able to span the maximum width of
the RWF. The minimum exterior diameter of the floatation device shall be
44 mm (17 inches)]{.mark}

[]{.mark}

[]{.mark}

**The meeting ended here -- below this line, only section 27.0 was
reviewed during the meeting in Turku. A couple of questions were asked
regarding section 28.0 and those are noted within the text.**

[]{.mark}

[]{.mark}

**[Recirculation and Filtration Systems]{.mark}**

[]{.mark}

[**23.5** Where skim gutters are installed ensure that the filling of
the RWF is to the skim gutter level.]{.mark}

**23.6** Ensure that ~~pool~~ overflows are either directed by gravity
to the make-up tank for ~~recirculation through the filter system or
disposed of as waste.~~

~~**23.7** Install recirculation,~~ filtration and disinfection
~~equipment~~[. Alternatively, overflows may be directed to the
wastewater system through an indirect connection]{.mark}.

~~**23.8** Use pool equipment (e.g.,~~

[23.6a Ensure that 100% of the water in the make-up tanks passes through
the filtration and disinfection systems prior to returning to the RWF.
This includes any water directed to water features in RWF's.]{.mark}

[]{.mark}

[**23.9** Ensure that]{.mark} pumps [used to recirculate the RWF water
are centrifugal pumps that are self-priming or that prime
automatically]{.mark}. ~~centrifugal pumps and filters) that has the
capacity to turnover the pool water at least four times every 24 hours
(i.e., once every 6 hours or less).~~

~~**23.9** Use to re-circulate pool water.~~

~~**23.10** Install pumps large enough to re-circulate the entire volume
of the pool in 6 hours.~~

**23.11** Install surface skimmers or gutters that are capable of
handling approximately 80% of the filter flow of the recirculation
system.

**23.12** If skimmers are used instead of gutters, install at least one
skimmer for ~~each~~ [every]{.mark} 47 m² (500 [ft²]{.mark} ~~square
feet~~) of pool surface area.

**23.13** Provide a hair strainer between the ~~pool~~ [RWF]{.mark}
outlet and the suction side of the pumps to remove foreign debris such
as hair, lint, pins, etc.

**23.14** Ensure that the removable portion of the [hair]{.mark}
strainer is corrosion-resistant and has holes no greater than 6 mm (¼
inch) in diameter.

**[Filters]{.mark}**

**23.15** Use filters that are designed to remove all particles greater
than 20 micrometers from the entire volume of the ~~pool in 6 hours or
less~~ [RWF within the specified turn-over rate]{.mark}.

**23.16** Use cartridge or media-type filters (e.g., rapid-pressure sand
filters, high rate sand filters, diatomaceous earth filters, or gravity
sand filters). Make filter sizing consistent with [American National
Standards Institute (]{.mark}ANSI[)]{.mark} standards for ~~public
pools~~ [RWF's]{.mark}.

**23.17** ~~Use~~ [Ensure that]{.mark} media-type filters ~~that~~ are
capable of being back-washed. [Provide a clear sight glass on the
backwash side of all media filters.]{.mark}

**23.18** ~~Provide~~ [Install]{.mark} filter accessories, such as
pressure gauges, air-relief valves, and ~~rate-of-~~flow ~~indicators~~
[meters]{.mark}.

~~**23.19** Provide automatic dosing of chemicals for disinfection and
pH adjustment.~~

[Design and install filters and filter housings in a manner that allows
access for inspection, cleaning and maintenance.]{.mark}

~~**23.20** If desired, use a make-up tank to replace water lost by
splashing and evaporation. If the tank is supplied with potable water,
ensure that the supply enters through an air-gap or backflow preventer.
An overflow line at least twice the diameter of the supply line and
located below the tank supply line as backflow prevention is acceptable
provided it drains through a visible air-break.~~

**[Turn-over Rates]{.mark}**

~~**23.21** Provide easy access to the media filters so that they can be
inspected at least on a weekly basis and the media can be changed
periodically.~~

[Install recirculation pumps, filtration and disinfection equipment that
have the capacity to turnover the RWF water at the appropriate rates as
set forth in table \### (based on ANSI/IAF-9 Standard per Aquatic Play
Feature Handbook)]{.mark}

+-----------------------------------+-----------------------------------+
| [RWF Type]{.mark}                 | [Turnover Rate (Hours)]{.mark}    |
+-----------------------------------+-----------------------------------+
| [Swimming Pool]{.mark}            | [4-6]{.mark}                      |
+-----------------------------------+-----------------------------------+
| [Wading Pool]{.mark}              | [0.5-1]{.mark}                    |
+-----------------------------------+-----------------------------------+
| [Whirlpool Spa]{.mark}            | [0.5-1]{.mark}                    |
+-----------------------------------+-----------------------------------+
| [Spa Pool]{.mark}                 | [2]{.mark}                        |
+-----------------------------------+-----------------------------------+
| [Aquatic Spray Pad]{.mark}        | [1]{.mark}                        |
+-----------------------------------+-----------------------------------+
| [Activity Pool]{.mark}            | [1-2]{.mark}                      |
|                                   |                                   |
| [(continuous current, surfing     |                                   |
| pool, wave pool, etc)]{.mark}     |                                   |
+-----------------------------------+-----------------------------------+

[]{.mark}

[]{.mark}

**[Primary Disinfection and pH Control]{.mark}**

[]{.mark}

[**23.19** Install an independent automatic analyzer controlled halogen
based disinfection and pH dosing systems for each RWF.]{.mark}

[]{.mark}

[Provide probes and digital readouts for pH, free halogen residuals
(ppm) and oxidation-reduction potential.]{.mark}

[]{.mark}

[Similar types of RWF's may be combined and operated under one system
for halogenation, pH control and filtration provided that all
operational parameters can be met.]{.mark}

[]{.mark}

[Children's Pools may not be combined with another type of RWF. Aquatic
Spray Pad Facilities may not be combined with another type of
RWF]{.mark}

[]{.mark}

[**23.20.a** Design water features such that the water cannot be taken
directly from the tank but must be first routed through filtration and
disinfection systems.]{.mark}

**23.22** Provide water sample points on the system for [pH and]{.mark}
halogen level [manual]{.mark} testing and ~~routinely calibrating~~
[routine calibration of]{.mark} the analyzer. [Testing points should be
located prior to chemical injection.]{.mark}

~~**23.23** Provide analyzer controlled halogen-based disinfection
equipment.~~

~~**23.24** Ensure that pH adjustment is accomplished by using
appropriate acids and bases and that a buffering agent is used to
stabilize the pH. Control the injection of acids and bases by an
analyzer.~~

[Secondary Disinfection]{.mark}

[]{.mark}

[Install a secondary disinfection system for each children's pool and
aquatic spray pad facility. Secondary disinfection systems should be
appropriately sized to disinfect 100% of the water at the appropriate
turnover rate. Secondary disinfection systems are to be installed after
filtration but prior to halogen based disinfection. Unless otherwise
approved by VSP secondary disinfection shall be accomplished by a UV or
ozone based disinfection system.]{.mark}

[]{.mark}

[]{.mark}

**[RWF Mechanical Room (Pump Room)]{.mark}**

**23.25** Make ~~pool~~ [RWF]{.mark} mechanical rooms accessible,
[and]{.mark} well-ventilated~~, and provide a potable water tap with
appropriate backflow protection~~.

[Design pump rooms so that operators are not required to stoop, bend or
crawl to access RWF systems.]{.mark}

**23.26** Mark all piping with directional-flow arrows and maintain a
flow diagram and operational instructions in a readily available
location.

**23.27** Design the ~~pool~~ [RWF]{.mark} mechanical room ~~and
recirculation system~~ for ~~easy and~~ safe chemical storage and
re-filling of chemical feed tanks.

**23.28** Install [deck]{.mark} drains in ~~the pool~~ [each RWF]{.mark}
mechanical room that ~~allow rapid~~ [allows for]{.mark} draining of the
entire pump ~~and~~, filter system~~; install a minimum 80 mm (3 inch)
drain on the lowest point of the system.~~ [, make-up tank and
associated piping. Slope the deck in the pump room to the deck
drains.]{.mark}

[RWF System Drainage]{.mark}

[]{.mark}

[Install drains in the RWF system to allow for complete drainage of the
entire volume of water from the pump, filter system make-up tank and all
associated piping.]{.mark}

**23.29** Provide a drain ~~in~~ [at]{.mark} the [bottom of each]{.mark}
make-up tank to allow [for]{.mark} complete draining of [the]{.mark}
[tank.]{.mark} ~~the pool so that it can be seen from the deck and in~~
the ~~pool. Label depth markers either in feet or meters, or both.
Install additional depth markers for every 1 m (3 feet) change of depth
and prominently display them so that they can be seen from the deck and
in the pool.~~

[Install a tap supplied with potable water in each RWF pump
room.]{.mark}

[]{.mark}

# [Swimming Pools]{.mark}

# 24.0 Children's Pools 

[Provide a method to prevent access to the pool when not in use.]{.mark}

[]{.mark}

[Design the pool such that the maximum water level cannot exceed 1 meter
(3 feet).]{.mark}

~~**24.1** Follow all requirements in Section 23.0.~~

~~**24.2** Provide an independent recirculation, filtration and
halogenation system in children's pools.~~

~~**24.3** Use a water turn-over rate of is at least once every 30
minutes.~~

**[New Section: Aquatic Spray Facility]{.mark}**

[]{.mark}

**[Water Source]{.mark}**

[]{.mark}

[Fill water shall be provided only to the make-up tank and not directly
to the spray pad.]{.mark}

[]{.mark}

**[Spray Pad Structure and Facilities]{.mark}**

[]{.mark}

[Ensure that the decking material for the pads is durable,
non-absorbent, slip-resistant, and non-toxic.]{.mark}

[]{.mark}

[25 Design and slope the deck surface of the spray pad to ensure
complete drainage and prevent pooling/ponding of water.]{.mark}

[]{.mark}

[25 Provide adequate gravity drains throughout the spray pad to allow
for complete drainage of spray pad. Suction drains are not
permitted.]{.mark}

[]{.mark}

[25 Ensure that 100% of the gravity drains are directed to the spray pad
feature make-up tank.]{.mark}

[25]{.mark} [Ensure that the drains can be diverted to the waste water
system through an indirect connection prior to returning to the make-up
tank.]{.mark}

[]{.mark}

[25. The spray pad feature shall be designed and constructed to prevent
run-off from the surrounding deck from entering the spray pad
feature]{.mark}

[]{.mark}

[]{.mark}

**[Safety Sign]{.mark}**

[]{.mark}

[In addition to the RWF safety sign (section #), install an easy to read
permanent sign, with letters at least 26 mm (1 inch) high at each
entrance to the spray pad feature which at a minimum states:]{.mark}

[]{.mark}

-   [No Lifeguard on duty]{.mark}

> []{.mark}

-   [This facility is intended for use by children in diapers.]{.mark}

> []{.mark}

-   [Use of this facility may put children at increased risk for
    illness]{.mark}

[]{.mark}

-   [Children who have a medical condition which may put them at
    increased risk of illness should not use these facilities.]{.mark}

[]{.mark}

-   [Children who are experiencing symptoms such as vomiting, diarrhea,
    skin sores or infections are prohibited from using these
    facilities.]{.mark}

[]{.mark}

-   [Children in diapers or who are not completely toilet trained must
    wear a swim diaper.]{.mark}

[]{.mark}

-   [Children must be accompanied by an adult at all times]{.mark}

[]{.mark}

-   **[[Do not change diapers in the area of the spray pad facility. A
    diaper changing station has been provided (exact location) for your
    convenience.]{.underline}]{.mark}**

[]{.mark}

**[Recirculation and Filtration System]{.mark}**

[]{.mark}

[Install a make-up tank with an automatic level control system capable
of holding an amount of water sufficient to ensure continuous operation
of the filtration and disinfection systems. Install a drain at the
bottom of the tank to allow for complete draining of the tank.]{.mark}

[]{.mark}

[]{.mark}

[Design the system such that 100% of the water for the spray pad feature
passes through filtration, secondary disinfection and halogenation prior
to returning to the spray pad.]{.mark}

[]{.mark}

[]{.mark}

[**Disinfection and pH Control**]{.mark}

[]{.mark}

[Provide an automatic monitoring and recording system for the free
halogen residual and pH levels. The recording system shall be capable of
recording these levels 24 hours/day.]{.mark}

[]{.mark}

[Provide a secondary UV disinfection system capable of inactivating
cryptosporidium. Ensure that these systems are installed in accordance
with the manufacturer's specifications. Secondary UV disinfection
systems shall be designed to operate in accordance with the parameters
set forth in NSF International for use in spray pad facilities.]{.mark}

[]{.mark}

[]{.mark}

[Install an automatic control that shuts off the water supply to the
spray pad in the event that the free halogen residual or pH range have
not been met per the requirements set forth in the most current VSP
Operational Manual. The shut-off control shall operate similarly when
the UV disinfection system is not operating within acceptable
parameters.]{.mark}

[]{.mark}

[]{.mark}

[Install UV systems that allow for cleaning of the lamp jacket without
dissembling the unit.]{.mark}

[]{.mark}

[A spare ultraviolet lamp shall be provided as well as all of the
necessary repair materials and operational instructions.]{.mark}

[]{.mark}

**[Spray Pad Pump Room]{.mark}**

[]{.mark}

[All recirculated water discharged to waste must be through a visible
indirect connection in the pump room.]{.mark}

[]{.mark}

[]{.mark}

# [25.0 Whirlpool Spas and Spa Pools]{.mark}

[]{.mark}

[For whirlpool spas, design the overflow system so that the water level
is maintained.]{.mark}

[]{.mark}

**[25.1]{.mark}** Provide a temperature control mechanism to prevent the
temperature from exceeding 40ºC (104ºF).

~~**25.4** Design the overflow system so that water level is
maintained.~~

~~**25.5** If skimmers are used instead of gutters, use one skimmer for
every 14 m² (150 square feet) or fraction thereof of water surface
area.~~

~~**25.6** Provide an independent whirlpool drainage system. If the
whirlpool drainage system is connected to another drainage system,
provide a double-check valve between the two.~~

~~**25.7** Provide drains and ensure the bottom of the whirlpool slopes
toward the drains to affect complete drainage.~~

~~**25.7.a** Use whirlpools seating areas that drain completely.~~

~~**25.8** Provide anti-entrapment type drain covers constructed of
durable easily visible, easily cleanable material and that meet
ASME/ANSI A112.19.8M voluntary standard for suction fittings (figure
9a-9c), or other drains that prevent entrapment hazards as specified in
U.S. Consumer Product Safety Publication 363-009801 (figures 9a-10b)
dual drains meet the anti-entrapment requirements.\
~~

~~**25.9** Design the system to permit daily shock treatment or
super-halogenation in accordance with the *VSP Operations Manual*.~~

~~**25.10** Install systems in a manner that permits routine visual
inspection of the granular media filters in accordance with the *VSP
Operations Manual*.~~

~~**25.11** Ensure that the fill level of the whirlpool is at the skim
gutter level.~~

~~**25.12** Ensure that whirlpool overflows are either directed by
gravity to the make-up tank for recirculation through the filter system
or disposed of as waste.~~

~~**25.13** Use self-priming, centrifugal pumps to re-circulate
whirlpool water.~~

~~**25.14** Provide a hair strainer between the whirlpool outlet and the
suction side of the pumps to remove foreign debris such as hair, lint,
pins, etc.~~

~~**25.15** Ensure that the removable portion of the strainer is
corrosion-resistant and has no holes greater than 6 mm (¼ inch) in
diameter.~~

~~**25.16** Use filters that are designed to remove all particles
greater than 20 micrometers from the entire volume of the whirlpool in
30 minutes or less.~~

~~**25.17** Use filters that are cartridge, or media type (e.g.,
rapid-pressure sand filters, high-rate sand filters, diatomaceous earth
filters, or gravity sand filters). Make filter sizing consistent with
ANSI standards for public pools.~~

~~**25.17.1** Provide a clear sight glass on the backwash side of the
filters.~~

~~**25.18** Design and install filters in a manner that allows for easy
access for inspection and maintenance.~~

~~**25.19** Make all media-type filters capable of being back-washed.~~

~~**25.20** Provide filter accessories, such as pressure gauges,
air-relief valves, and rate-of-flow indicators.~~

~~**25.21** A make-up tank may be used to replace water lost by
splashing and evaporation. If the tank is supplied with potable water,
ensure that the supply enters through an air-gap or backflow preventer.
An overflow line at least twice the diameter of the supply line and
located below the tank supply line may be used as backflow prevention.~~

~~**25.22** Provide analyzer controlled chemical dosing for both pH and
disinfection.~~

~~**25.23** Accomplish disinfection by chlorination or bromination.~~

~~**25.24** Provide water sample points on the system for the testing of
halogen levels and routine calibration of the analyzer.~~

~~**25.25** Accomplish pH adjustment by using appropriate acids and
bases and that a buffering agent is used to stabilize the pH. Control
acid and bases injections by an analyzer.~~

~~**25.26** Make the whirlpool mechanical room accessible and
well-ventilated and provide a potable water tap.~~

~~**25.27** Mark all piping with directional-flow arrows and maintain a
flow diagram and operational instructions in a readily available
location.~~

~~**25.28** Design the pool mechanical room and recirculation system for
easy and safe chemical storage and re-filling of chemical feed tanks.~~

~~**25.29** Install drains in the whirlpool mechanical room to allow for
rapid draining of the entire pump and filter system; install them so
that a minimum 80 mm (3 inch) drain is on the lowest point of the
system.~~

~~**25.30** Provide a drain in the make-up tanks to allow complete
draining.~~

40. ~~**25.31** Make sure that all decorative features of whirlpool spas
    are completely draining, non-porous and easy to clean.~~

[**25.2** For whirlpool spas, install an alarmed system shut-off switch
at a visible, easy to access location to allow users to turn it off in
an emergency.]{.mark}

[]{.mark}

[**25.3** In addition to the RWF safety sign (section#), install a sign
at each whirlpool spa and spa pool listing precautions and risks
associated with the use of these facilities.]{.mark}

[]{.mark}

[Include at a minimum the following precautions and warnings:]{.mark}

[]{.mark}

-   [Caution: pregnant women, elderly persons, and persons suffering
    from heart disease, diabetes, or high or low blood pressure should
    not enter the spa without prior medical consultation and permission
    from their doctor.]{.mark}

-   [Do not use while under the influence of alcohol, tranquilizers or
    other drugs that cause drowsiness or that raise or lower blood
    pressure.]{.mark}

-   [Prolonged exposure may result in nausea, dizziness, or
    fainting.]{.mark}

-   [Raised body temperature can lead to heat stroke and death.]{.mark}

-   [Unsupervised use by children is prohibited]{.mark}

-   [Individuals who are immunocompromised should consult a physician
    prior using these facilities]{.mark}

[]{.mark}

[Provide a line in the drainage system to allow the whirlpool to be
drained to the grey water or technical water system through an indirect
connection.]{.mark}

# 26.0 ~~Miscellaneous~~ [Cleaning Materials, Filters, and Drinking Fountains]{.mark}

# [(Move this section to just after section 19 (lighting)]{.mark} 

## 26.1 Facilities and Lockers for Cleaning Materials

**26.1.1** Provide bulkhead-mounted racks ~~on which hang wet~~
[for]{.mark} brooms and mops, or provide sufficient space and hanging
brackets within cleaning lockers. Locate bulkhead-mounted racks outside
of food storage, preparation, or service areas. [These racks may be
located on the soiled side of warewash areas.]{.mark}

**26.1.2** Provide stainless steel vented lockers, with coved ~~deck and
wall~~ junctures, for storing buckets, detergents, sanitizers, cloths,
~~etc~~ [and other wet items]{.mark}.

**26.1.3** ~~The number of lockers~~ [Size]{.mark} and [locate]{.mark}
the ~~location and size of~~ lockers ~~is determined by the~~ [according
to the]{.mark} needs of the vessel [and]{.mark} make access ~~to lockers
containing cleaning materials~~ convenient.

**26.1.3.a** Provide a single cleaning room for each deck of multiple
level galleys, if cleaning lockers are not provided in each of the
preparation areas. **[Construct rooms used for cleaning materials in
accordance with section 16.0 .]{.mark}**

**26.1.4** Provide ~~accessible~~ facilities [equipped with a mop sink
and adequate deck drain or a pressure washing system]{.mark} for
cleaning mops and buckets [and that are]{.mark} separate from food
facilities.

**26.1.5** Label all cleaning lockers [and cleaning rooms]{.mark}
"Cleaning Materials Only."

## 26.2 Filters

**26.2.1** If used, install only point-of-use potable water filters on
ice machines, combi[nation]{.mark} ovens, beverage machine, etc. ~~A
single point-of-use filter can be installed on the potable water supply
line to a beverage counter.~~

## 26.3 Drinking Fountains

**26.3.1** Ensure that the water ~~jet orifices~~ [outlets]{.mark} from
drinking fountains are slanted and ~~that the orifice is~~ protected by
a [sanitary guard]{.mark}. ~~cover to prevent contamination. Do not
allow lead in the water storage tanks and plumbing serving water
fountains~~

**26.3.2** Provide drinking fountains with stainless steel cabinets and
without filling spouts in food preparation areas.

**26.3.3** Provide drinking fountains that ~~will~~ allow ~~the user
to~~ control [of]{.mark} the water stream.

**26.3.4** Install drinking fountains that are accessible to galley
personnel.

## ~~26.4 Facility for Cleaning of Maintenance Equipment~~

~~**26.4.1** Provide facilities (e.g., deep utility sinks) with hot and
cold water or a pressure-washing system with a deck sink and drain for
cleaning of maintenance equipment such as brooms and mops. Provide
bulkhead-mounted racks or hooks for hanging the equipment for drying.
Separate room(s) designated for this purpose from food preparation and
warewashing areas.~~

# 27.0 Ventilation Systems 

## 27.1 Air Supply Systems

**27.1.1** Design ~~fan rooms so that they are~~ [and install air
handling units to be]{.mark} accessible for periodic inspections and air
intake filter changing.

**27.1.2** ~~Design~~ [Install]{.mark} air condition ~~condensation~~
[condensate]{.mark} collection pans to drain completely.

> **27.1.2.a** ~~Use air conditioner condensation~~ [Connect
> condensate]{.mark} collection pans ~~that are designed~~ to drain
> ~~through closed~~ piping to prevent condensate from pooling on the
> decks.

**27.1.3** Locate air intakes for fan rooms [~~each air handling
unit~~]{.mark} so that any ventilation or processed exhaust air is not
drawn back into the vessel. (There are some supply fans that are not
part of air handling units -- fan rooms refers to both supply fans and
air handling units)

**27.1.4** Provide a sufficient [make-up]{.mark} air supply in all food
preparation, warewashing, cleaning rooms, and toilet rooms.

**27.1.5** Design all cabin air vent diffusers ~~for easy removal and
cleaning~~[to be removable]{.mark}.

**27.1.6** Make air handling unit condensate ~~drain~~
[collection]{.mark} pans ~~easily~~ [readily]{.mark} accessible for
inspection[, cleaning]{.mark} and ~~cleaning, and accessible for~~
maintenance. ~~Make sure that~~ [Provide access panels to]{.mark} all
major air supply trunks ~~have access panels~~ to allow ~~for~~ periodic
inspection and cleaning.

**27.1.7** Provide a separate, independent air supply system for the
engine room and other mechanical ~~compartments~~ [spaces]{.mark},
(e.g., fuel separation, purifying, and black water treatment rooms)
~~which are located in and around the engine room~~.

## 27.2 Air Exhaust Systems 

**27.2.1** Air handling ~~devices~~ [units]{.mark} in the following
areas must exhaust air through independent systems that are completely
separated from systems using re-circulated air:

> **27.2.1.1** Engine rooms and other mechanical spaces; Aker Yards
> stated that negative pressure in the engine room is very difficult due
> to all of the supplies into that area. It was suggested to separate
> engine rooms and machinery spaces into 2 separate line items.
>
> **27.2.1.2** Hospitals, infirmaries, and any rooms used for patient
> care or isolation;
>
> **27.2.1.3** Indoor ~~swimming pools swimming pool:~~ [recreational
> water facilities]{.mark}, dome type ~~swimming pools~~[recreational
> water facilities]{.mark} when closed~~; whirlpool spa facilities~~,
> and supporting mechanical rooms.
>
> **27.2.1.4** Galleys and other food preparation areas;
>
> **27.2.1.5** Cabin and public toilet rooms; or
>
> **27.2.1.6** Waste processing areas.

**27.2.2** Maintain negative air pressure, in relation to the
surrounding areas, in the areas listed under Section 27.2.1.

**27.2.3** Provide a sufficient exhaust system in all food preparation,
warewashing, cleaning rooms, and toilet rooms to keep them free of
excessive heat, humidity, steam, condensation, vapors, obnoxious odors,
and smoke.

**27.2.4** Provide [access panels to]{.mark} all major air exhaust
trunks ~~with access panels~~ to allow ~~for~~ periodic inspection and
cleaning.

**27.2.5** Provide a written ventilation [system]{.mark} balancing
report for those areas listed in Section ~~28~~ [27]{.mark}.2.1.

# 28.0 Child ~~Care~~ ~~and Child~~ Activity ~~Facilities~~ [Center]{.mark}

**28.1** Include the following in child ~~care and child~~ activity
~~facilities~~ [center]{.mark}:

> **28.1.1** Handwashing facilities that are accessible without barriers
> such as doors to each child activity ~~and child care area. Teen
> areas~~ [center. Areas only for children 6 and over]{.mark} are exempt
> from the handwashing facilities requirement.
>
> [Handwashing facilities;]{.mark}
>
> []{.mark}
>
> [Provide hot and cold potable water to all handwashing sinks.]{.mark}
>
> []{.mark}
>
> [Equip handwashing sinks to provide hot water at a temperature not to
> exceed 43^0^ C (110^0^ F).]{.mark}
>
> []{.mark}
>
> [Provide handwashing facilities that include a soap dispenser, paper
> towel dispenser or air dryer and a waste receptacle.]{.mark}

**28.1.2** Toilet rooms in child ~~care and child~~ activity centers
~~including~~ [shall include]{.mark}: Should we have a minimum number of
toilets based on the max number of children allowed in a center?

> **28.1.2.1** Child-size[d]{.mark} toilets [(to include the toilet
> seat) with a maximum height of 280 mm (11 in).\*]{.mark};
>
> **28.1.2.2** Handwashing facilities;
>
> ~~**28.1.2.3** A covered waste receptacle;~~ [Provide hot and cold
> potable water to all handwashing sinks]{.mark}
>
> ~~**28.1.2.4** A sign advising users to wash their hands after using
> the toilet~~.
>
> [Equip handwashing sinks to provide hot water at a temperature not to
> exceed 43^0^ C (110^0^ F).]{.mark}
>
> []{.mark}
>
> [Install handwashing sinks with a maximum height of 560 mm (22 in)
> above the deck.\*]{.mark}
>
> []{.mark}
>
> [Provide handwashing facilities that include a soap dispenser and
> paper towel dispenser or air dryer, and a waste receptacle.]{.mark}
>
> []{.mark}
>
> [Provide storage for gloves and wipes.]{.mark}
>
> []{.mark}
>
> [**28.1.2.4** A sign stating "**Wash your hands and assist the
> children with handwashing after helping them use the
> toilet**."]{.mark}

**28.2** Provide a diaper-changing station ~~and disposal facilities~~
in child ~~care facilities.~~ [activity centers where children in
diapers or children who are not toilet trained will be accepted.]{.mark}

Include the following in each diaper changing station:

> **28.2.1** A [diaper]{.mark} changing table ~~designed for diaper
> changing~~ that is impervious, non-absorbent, non-toxic, smooth,
> durable, and cleanable[, and designed for diaper changing]{.mark};
>
> **28.2.2** An airtight, soiled-diaper receptacle;
>
> **28.2.3** An adjacent handwashing station;
>
> [A storage area for diapers, gloves, wipes, and disinfectant]{.mark};
> and
>
> **28.2.4** A sign ~~advising child care facility staff to wash their~~
> [stating "**Wash your**]{.mark} [**hands after each diaper
> change**."]{.mark}

**28.3** Provide separate toilet and handwashing facilities for child
care providers. (Can this be a public toilet within a certain distance
of the center?)

[Furnishings]{.mark}

> [Surfaces of tables, chairs and other furnishings should be
> constructed of an easily cleanable non-absorbent material.]{.mark}

# 29.0 Housekeeping 

**29.1** Provide handwashing stations for housekeeping staff. ~~VSP will
evaluate the number and location for these handwashing stations during
the plan review process.~~

[Ensure that at least one handwashing station is available for each
cabin attendant work zone and on the same deck as the work zone. One
handwashing station may be located between two cabin attendant work
zones and travel across crew passageways is permitted.]{.mark}

[]{.mark}

[Handwashing stations for housekeeping staff include those in ice/deck
pantries but do not include those located in bars, room service
pantries, bellboxes, or other food service areas.]{.mark}

[]{.mark}

[Handwashing station not located in ice/deck pantries must have a paper
towel dispenser or air hand dryer, soap dispenser, and a waste
receptacle; provide water at a temperature between 41°C (105°F) and 49°C
(120°F) through a mixing valve; and be installed to allow for easy
access by cabin attendants. Handwash stations inside of ice/deck
pantries must be installed in accordance with section 7.0.]{.mark}

# 

# 30.0 [Passenger and Crew]{.mark} Public Toilet Rooms

**30.1** Provide either of the following in the public toilet rooms:

> **30.1.2** Hands-free exits from toilet rooms [such as; doorless
> entry, automatic doors openers, latchless doors that open out]{.mark}
>
> or

**30.1.1** Paper towel dispensers ~~with~~ [at or after handwashing
stations and]{.mark} a waste receptacle near the [last]{.mark} exit
door[(s)]{.mark} to allow [for]{.mark} towel disposal ~~after opening
the exit door(s).~~

# 31.0 Decorative Fountains [and Misting Systems]{.mark} 

**31.1** Provide potable water to all decorative fountains[, misting
systems and similar facilites]{.mark}.

**31.2** ~~Ensure that~~ [Design and install decorative]{.mark}
fountains ~~are designed~~[, misting sytems and similar
facilities]{.mark} to be maintained free of [Mycobacterium,
Legionella,]{.mark} algae and mold [growth]{.mark}.

[Install an automated treatment system (halogenation, UV or other
effective disinfectant) to prevent the growth of Mycobacterium and
Legionella in any decorative fountain, misting systems and similar
facilities. Ensure that these systems can also be manually disinfected.
Ensure that misting nozzles are removable for cleaning and
disinfection.]{.mark}

[Provide operational schematics for misting systems.]{.mark}

# 32.0 Acknowledgements

## 32.1 Individuals 

This document is a result of the cooperative effort of many individuals
from both the government and private industry, and the public. VSP staff
thanks all of those who submitted comments and participated throughout
this lengthy process.

## 32.2 Standards, Codes, and Other References Reviewed For Guidance

[\* Caring for Our Children: National Health and Safety Performance
Standards: Guidelines for Out-of-Home Child Care, 2nd Edition (page
238)]{.mark}

[**National Resource Center for Health and Safety in Child Care and
Early Education** http://nrc.uchsc.edu/CFOC/index.html]{.mark}

[American National Standards Institute/The Association of Pool & Spa
Professionals. ANSI/APSP-7 2006. American National Standard for Suction
Entrapment Avoidance in Swimming Pools, Wading Pools, Spas, Hot Tubs,
and Catch Basins. Alexandria, Virginia. For more information, visit URL:
[http://www.TheAPSP.org](http://www.TheAPSP.org/).]{.mark}

**32.2.1** National Sanitation Foundation (NSF) International. 2005.
Certification policies for food equipment and ANSI/NSF International
Standards 2--59 for food equipment, through 2005. Ann Arbor, Michigan.
For information, visit the NSF International Web site at URL:
[http://www.nsf.org/](http://www.nsf.org/food/).

**32.2.2** Underwriters Laboratories (UL). 2005. Northbrook, Illinois.
For information on UL standards, visit URL:
<http://www.ul.com/clients/>.

**32.2.3** American National Standards Institute/National Spa & Pool
Institute. 2004. Standard for public swimming pools and standard for
public spas, standard 50: circulation system components and related
materials for swimming pools, spas/hot tubs. NSF/ANSI 50-2004. Ann
Arbor, Michigan. For more information, visit URL: <http://www.nsf.org/>.

**32.2.4** National Resource Center for Health and Safety in Child Care.
2002. Caring for our children: national health and safety performance
standards: guidelines for out-of-home child care programs, second
edition. Available through URL: <http://nrc.uchsc.edu/CFOC/>.

**32.2.5** Food and Drug Administration. 1997, 1999, and 2001. Food
Code. Rockville, Maryland: US Department of Health and Human Services.
Available through URL: <http://www.cfsan.fda.gov/~dms/foodcode.html>.

[Foundation for Cross-Connection Control and Hydraulic Research. 1993.
Manual of Cross-Connection Control, 9^th^ Edition. University of
Southern California, Los Angeles, California. For more information visit
URL: <http://www.usc.edu/dept/scchr>.]{.mark}

**32.2.6** International Code Council. 2003. International Electric
Code. Falls Church, Virginia. For information, visit URL:
<http://www.iccsafe.org/>.

**32.2.7** International Code Council. 2003. International Mechanical
Code. Falls Church, Virginia. For information, visit URL:
<http://www.iccsafe.org/>.

**32.2.8** International Code Council. 2003. International Plumbing
Code. Falls Church, Virginia. For information, visit URL:
<http://www.iccsafe.org/>.

**32.2.9** Plumbing-Heating-Cooling Contractors-National Association.
2003. National Standard Plumbing Code with illustrations. Falls Church,
Virginia. Available through URL: <http://www.phccweb.org/>.

**32.2.10** International Association of Plumbing and Mechanical
Officials. 2003. Uniform Plumbing Code. Uniform Plumbing Code-IAPMO/ANSI
UPC 1-2003. Ontario, California. Available through URL:
<http://publications.iapmo.org/>.

**32.2.11** Centers for Disease Control and Prevention. 2000. Vessel
Sanitation Program operations manual 2000. Atlanta: US Department of
Health and Human Services. Available at URL: http://

[www.cdc.gov/nceh/vsp/manual/VSP%20Operations%20Manual%202000.pdf](http://www.cdc.gov/nceh/vsp/manual/VSP Operations Manual 2000.pdf).

**32.2.12** Centers for Disease Control and Prevention. 1997 March.
Final recommendations to minimize transmission of Legionnaires' disease
from whirlpool spas on cruise ships. Atlanta: US Department of Health
and Human Services. (Available upon request from VSP).

**32.2.13** World Health Organization. 2004. Guidelines for drinking
water quality, third edition.
<http://www.who.int/water_sanitation_health/dwq/gdwq3/en/>.

**32.2.14** World Health Organization. 1967. Guide to ship sanitation.
The third revision of the guide was expected to be published in 2005.
The draft was posted at URL:
<http://www.who.int/water_sanitation_health/hygiene/ships/shipsanitation/en/>.

**32.2.15** US Consumer Product Safety Commission. 2005. Guidelines for
entrapment hazards: making pools and spas safer 2005. Publication No.
363-009801. Available at URL:
<http://www.cpsc.gov/cpscpub/pubs/363.pdf>.

**32.2.16** International Organization for Standardization. 2002. Ships
and marine technology -- identification colours for the content of
piping systems, ISO 14726-2. Geneva, Switzerland. For information, see
URL: <http://www.iso.org/iso/en/ISOOnline.frontpage>.

**32.2.17** International Maritime Organization. 2004. International
Convention for the Safety of Life at Sea (SOLAS), 1974, as amended;
consolidated edition. Summarized at URL: <http://www.imo.org/home.asp>.

[National Swimming Pool Foundation. 2007. Certified Pool-Spa Operator
Handbook, 2007 Edition. For more information, visit URL:
[http://www.nspf.org](http://www.nspf.org/).]{.mark}

[ASHRAE Standard 12-2000, Minimizing the Risk of Legionellosis
Associated with Building Water Systems. <http://www.ashrae.org/>]{.mark}

[Food Establish Plan Review Guideline. 2000. Food and Drug
Administration. <http://www.cfsan.fda.gov/~acrobat/prev.pdf>]{.mark}

# 

# 33.0 Appendices

## 33.1 Sample Letter of Request for Construction Inspection

[(Company or Organization Letterhead)]{.mark}

Chief, Vessel Sanitation Program

National Center for Environmental Health

Centers for Disease Control and Prevention (CDC)

4770 Buford Highway, NE, [MS]{.mark} F-[59]{.mark} ~~23~~

Atlanta, GA 30341-37[17]{.mark} ~~24~~

Facsimile (770) 488-4127

We request the presence of USPHS representatives to conduct a
construction inspection on the cruise vessel (NAME). We tentatively
expect to deliver the vessel on (DATE). We would like to schedule the
inspection for (DATE) [in (CITY,COUNTRY)]{.mark}. We expect the
inspection to take approximately (NUMBER OF DAYS). We will pay CDC in
accordance with the inspection fees published in the Federal Register.

For inspections occurring outside of the United States, we will
reimburse the Vessel Sanitation Program for all expenses in connection
with the on-site Vessel Sanitation inspection and will make all
necessary arrangements for lodging and transportation, which includes
airfare and ground transportation in (CITY, ~~STATE~~, COUNTRY). We will
provide in-kind lodging, airfare, and local transportation expenses. We
will reimburse the CDC for en-route per diem, meals and miscellaneous
expenses, and ground transportation to and from the airport nearest the
representative's work site or residence. No honorarium will be given. No
U.S. federal funds will be used. Send an invoice to:

Company([note: if a U.S. company, provide your federal tax
identification number)]{.mark}

Attention:

Street Address

City, State, Country

Zip Code

Office Telephone Number

Office Fax Number

If you have any questions concerning this request, please contact:

(Signed) [note: this letter must be signed and on company/organization
letterhead]{.mark}

Name and Title

Hotel

Address

Telephone Number

## 33.2 VSP Contact Information

**33.2.1 Atlanta Office**

[CDC/NCEH/]{.mark}Vessel Sanitation Program

~~Centers for Disease Control and Prevention~~

4770 Buford Highway, NE [/MS]{.mark} F-[59]{.mark}

Atlanta, GA 30341-3724

Phone: (770) 488-7070

Fax: (770) 488-4127

E-mail: <vsp@cdc.gov>

**33.2.2 Fort Lauderdale Office**

[CDC/NCEH/]{.mark}Vessel Sanitation Program

~~Centers for Disease Control and Prevention~~

1850 Eller Drive, Suite 101

Ft Lauderdale, FL 33316-4201

Phone: 1-800-323-2132 or (954) 356-6650

Fax: (954) 356-6671

**33.2.3** **VSP Website.** For updates to these guidelines and
information about the Vessel Sanitation Program, visit
<http://www.cdc.gov/nceh/vsp>.

## 33.3 VSP Construction Checklists and Vessel Profile Sheets

**33.3.1** VSP developed checklists from these guidelines, which may be
helpful to shipyard and cruise industry personnel in achieving
compliance with these guidelines. You may obtain copies of these
checklists from the VSP Website.

# Index

air-break

def. of 6

in drain lines 25

air-gap

between potable and non-potable water systems 45

def. of 6

for backflow prevention 47

for high-saline discharge 45

for potable water

distribution system 44

in swimming pools 49

in whirlpool spa 53

for protecting potable water 47

American National Standards Institute *See* ANSI

analyzer

for potable water

bunkering and production 45

distribution 45

for swimming pools 52

for whirlpool spas 55

ANSI 5

anti-entrapment drain covers in accordance with 49, 54

filter sizing in accordance with 52, 54

sealants in accordance with 17

sneeze guards in accordance with 32

vessel design and equipment in accordance with 2

atmospheric vacuum breaker

def. of 7

for backflow prevention 47

backflow

check, or non-return valve, def. of 7

def. of 7

preventer

atmospheric vacuum breaker, def. of 7

continuous pressure backflow preventer, def. of 7

def. of 7

for potable water

in swimming pools 49

in whirlpool spas 53

hose bib connection vacuum breaker, def. of 7

reduced pressure principle backflow prevention assembly, def. of 7

prevention

air-gap for 47

atmospheric vacuum breaker for 47

for a carbonation system 33

for RP assemblies 47

pressure vacuum breaker for 47

protecting connections 47

protection, for bucket filling stations 20

back-siphonage

def. of 8

for heat exchangers that cool potable water 48

protecting connections 47

backsplash

for bulkhead 30

bar

decks for 31

food display protection in 31

lighting in 36

pantry

decks for 31

food display protection in 31

sewage drain lines in 39

beverage dispensing equipment *Also see* bulk milk dispenser

general facility requirements 16

multiflow 33

black water *Also see* sewage

def. of 8

drain lines for 19, 39

blast chiller

def. of 8

equipment requirements 15

bucket filling station

backflow protection for 20

below handwashing sinks 19

deck drain for 20

in food preparation and storage areas 19

in galleys 19

buffet

counter

sewage drain lines in 39

line

decks for 31

food display protection in 31

bulk milk dispenser

drip trays in 16

bulkhead

backsplash for 30

coving for 18

in walk-in refridgerators and freezers, transportation corridors, and
provision rooms 28

fasteners for 17

general facility requirements 17

in bars, and bar pantries 31

in buffet lines 31

in crew toilet rooms 21

in food preparation rooms 29

in galleys 29

in pantries 29

in provision rooms 28

in transportation corridors 28

in walk-in refrigerators andfreezers 28

in watier stations 31

cart

portable

equipment requirements 15

child activity facility 58

def. of 8

child care facility 58

def. of 8

child-size toilet

def. of 8

cleaning locker

general requirements 55

labels for 56

cleaning room

air exhaust system for 58

air supply system for 57

def. of 8

in galleys 56

connection, electrical 26

continuous pressure backflow preventer, def. of 7

coved

bulkhead 18, 37

in walk-in refridgerators and freezers, transportation corridors, and
provision rooms 28

corners

for equipment surfaces 17

for garbage processing sorting tables 38

on hood systems 27

deck 37

in buffet lines, waiter stations, bars and bar pantries 31

in food and garbage lifts 37

in lockers: 55

deckhead 18

in walk-in refridgerators and freezers, transportation corridors, and
provision rooms 28

def. of 9

dumbwaiters 37

tray rails 32

warewashing sinks 34

crew toilet room *See* toilet room

cross-connection

def. of 9

deck

coved

in buffet lines, waiter stations, bars, and bar pantries 31

in galleys, food preparation rooms, and pantries 30

drain *See* drain

general facility requirements 17

in bars and bar pantries 31

in buffet lines 31

in crew toilet rooms 21

in food preparation rooms 30

in pantries 30

in provision rooms 28

in transportation corridors 28

in waiter stations 31

in walk-in refrigerators and freezers 28

made of linoleum or vinyl tile 31

material for 18

material of 30

pantry

sewage drain lines in 39

sink

material of 18

deckhead

coving

in walk-in refridgerators and freezers, transportation corridors, and
provision rooms 28

coving for 18

fasteners for 17

general facility requirements 17

in bars, and bar pantries 31

in buffet lines 31

in crew toilet rooms 21

in food preparation rooms 29

in galleys 29

in pantry 29

in provision room 28

in transportation corridor 28

in walk-in freezer 28

in walk-in refrigerator 28

in watier stations 31

door

general facility requirements 16, 17

in crew toilet rooms 21

sliding

cleaning access to 30

gaps around 29

drain

deck

and equipment design 16

and garbage holding facilities 38

and garbage processing areas 38

and trolley, waste container, and cleaning equipment wash rooms 37

def. of 10

general facility requirements 18

in food service areas 18

material of 18

under bucket filling stations 20

for food and garbage lifts 37

in potable water storage tanks 42

in swimming pools 49

in whirlpool spas 53

line 25

for deck and scupper 18

for gray and black water 19, 39

for sewage 19, 39

for warewashing machine 33

in provision rooms, walk-in refridgerators, and freezers, and
transportation corridors 29

material for 25

drinking fountain 56

equipment requirements 15

drip pan

in transportation corridors 29

in walk-in refridgerators, and freezers 29

drip tray

def. of 10

for beverage dispensing equipment 16

for bulk milk dispensers 16

for condiment dispensing equipment 16

in ducts of warewashing machines 27

in provision rooms 29

duct

direct duct exhaust

clean out port 26

for warewashing machine 26

over warewashing equipment

hood system for 26

electronic data loggers 46

evaporator

cold room evaporator

in provision rooms 29

in transportation corridors 29

in walk-in freezers 29

in walk-in refridgerators 29

for potable water 44

high saline discharge 44

fasteners 23

for bulkheads and deckheads 17, 29

for food contact surface 23

for non-food contact surfaces 24

filling hose *See* hoses

fire shutters 29

food

display protection

in buffet lines, waiter stations, bars and bar pantries 31

food contact surface

def. of 10

fasteners for 23

general facility requirements 17

graphic 10

requirements for fasteners, securing, and sealing equipment on 23

food display area

def. of 10

food display cases

tight-fitting doors for 16

food handling area

def. of 11

handwashing sinks in 19

location of handwashing stations in 20

food lift 37

lighting for 35

food preparation

area

air exhaust system for 58

air supply in 57

bucket filling station in 19

def. of 11

drinking fountain in 56

equipment for 16

lighting in 35

location of handwashing stations in 20

storage for 16

room

bulkhead in 29

deck in 30

deckhead in 29

food service area 31

bulkhead in 31

deck drainage in 18

deckhead in 31

decks in 31

def. of 11

handwashing sinks in 19

food storage area

bucket filling station in 19

def. of 11

food transport area

def. of 11

food waste system

def. of 11

splash panels around 34

table

material of 34

wiring in 34

fountains, decorative 59

freezer, walk-in

bulkhead in 28

deckhead in 28

room

deck in 28

galley

bucket filling station in 19

bulkheads in 29

deckheads in 29

decks in 30

garbage lift 37

lighting for 35

gasket 24

material for 24

gray water

def. of 11

drain lines for 19, 39

gutterway *See* scupper

halogenation 45

handles 24

in food service areas 20

in handwashing stations 20

handwashing

sign *See* sign

sink *See* sink

station

handles for 20

hygiene requirements 19

in child care facility 59

in garbage holding facility 38

in garbage processing area 38

in housekeeping 59

in trolley, waste container, and cleaning equipment wash rooms 37

potable water for 19

heat exchanger

for cooling potable water 48

heater coil

for freezer drip pans 29

hinges 24

hood system 26

hose

filling

for potable water 40

storage for 40

rinse

for warewashing 33

hose bib connection vacuum breaker

def. of 7

IEC 2

IMO 2

inspection

construction inspection

sample letter of request for 62

final construction inspection 1

final construction inspection 5

on-site construction inspection 4, 5

International Convention for the Prevention of Pollution from Ships
*See* MARPOL

International Electrical Code *See* IEC

International Marine Organization *See* IMO

International Plumbing Code *See* IPC

International Standards Organization *See* ISO

IPC 2

ISO 2

filling lines in accordance with 39

potable water piping in accordance with 43

keel laying

def. of 11

latches 24

lift

food 37

lighting for 35

garbage 37

lighting for 35

lighting

for garbage and food lifts 35

in bars 36

in garbage processing area 38

infrared 36

shatter-resistant bulbs 36

aboves bars 36

shatter-resistant fixtures for 36

shielded bulbs 36

shielded fixtures for 36

locker

cleaning

equipment requirements 15

lowerators, dishware

equipment requirements 15

MARPOL 2

mounting

equipment 21

non-portable equipment 21

potable water hoses 40

National Sanitation Foundation International *See* NSF

non-food contact surface

def. of 11

equipment requirements 17

fasteners for 24

securing and sealing requirements 24

non-portable equipment

placement 21

non-potable water

def. of 11

NSF 5

sealants in accordance with 17

sneeze guards in accordance with 32

pallets, portable

equipment requirements 15

pantry

bulkheads in 29

deck in 30

deckheads in 29

piping

for potable water 43

for swimming pools 52

for whirlpool spas 55

pipeline 26

sealing area of 26

plan review

procedures for requesting 3

report 4

request a 1

potable water

and reverse osmosis plants 44

bunkering and production 45

analyzer for 45

def. of 11

disinfection of the system of 46

distribution

analyzer for 45

system for 43, 44

drains in storage tank 42

electronic data loggers for 46

evaporator for 44

filling hose storage for 40

filling hoses for 40

filters 56

for decorative fountains 59

for handwashing stations 19

halogenation of 45

heat exchangers for 48

in bunker station 39, 40

piping for 43

pressure tanks for 44

production and capacity for 40

pumps for 44

storage of 40

storage tank 41

access holes for 42

vents for 42

water level 42

system 39

tank

def. of 11

pressure tank

for potable water 44

provision room 28

and cold room evaporators 29

bulkhead in 28

deckheads in 28

decks in 28

drain lines in 29

lighting in 36

pumps

for potable water 44

ramps

general facility requirements 19

reduced pressure principle backflow prevention assembly *See* RP
assembly

refrigerator

walk-in 28

bulkheads and deckheads in 28

cold room evaporators, drip pans, and drain lines in 29

decks in 28

renovation, major

application of guidelines 2

rinse hose *See* hose

RP assembly

between potable and non-potable water systems 45

def. of 7

for high-saline discharge 45

for potable water hoses 40

scupper

and equipment design 16

def. of 12

general facility requirements 18

material of 18

seal

electrical lines 26

piping 26

sealant

def. of 12

for bulkheads and deckheads

in galleys, food preparation rooms, and pantries 29

for bulkheads, deckheads, and decks 17

on food contact surfaces surfaces 17

use of 24

in accordance with ANSI or NSF 17

sealed def. of 12

sealed seam def. of 12

sealing equipment

requirements for 23

technical spaces

area around 26

sewage

def. of 12

in drain lines 19

system 39

drain lines for 39

shelves

equipment requirements 15

in warewashing areas 35

sign, handwashing

general requirements for 20

in child care and child activity facilities 59

in child care facilities 58

in crew toilet rooms 21

sink

deck sink

and equipment design 16

def. of 10

general facility requirements 18

food preparation culinary sink

drain line requirements for 25

equipment requirements 15

four-compartment sink

general facility requirements 16

in main pot washing area 16

handwashing sink

bucket filling station at 19

bucket filling station for 20

in food service area 19

potwashing sink 34

three-compartment sink 26

general facility requirements 16

hood system for 26

in food preparation areas 16

in main pot washing area 15

utility sink

def. of 14

general facility requirements 16

warewashing sink 34

warewashing sink, coved 34

sneeze guard

criteria for 31

SOLAS 2

garbage chutes in accordance with 37

hood or canopy system in accordance with 27

spa pool

def. of 13

splash contact surface

def. of 13

direct splash contact surface, def. of 13

general facility requirements 17

graphic 10

indirect splash contact surface, def. of 13

securing for 23

splash panel

for food waste system 34

for handwashing stations 19

storage

cabinet

equipment requirements 15

in galleys 15

in food preparation areas 16

knives

equipment requirements 15

of potable water 40

filling hose 40

rack

equipment requirements 15

shelves

equipment requirements 15

in warewashing area 35

tank

access holes 42

drains 42

potable water 41

potable water level 42

vents 42

surfaces

equipment

general facility requirements 17

exposed non-food contact surfaces 17

food contact 17

splash contact 17

swimming pool 49

analyzer for 52

indoor

air exhaust system for 57

piping for 52

table

food waste system table

material of 34

landing table

in warewashing area 33

material of 34

portable table

equipment requirements 15

technical spaces 31

for electrical connections, pipelines and other attached equipment 26

material for 30

sealing area around 26

thermometer probe 29

three-compartment sink *See* sink

toilet room

air exhaust systems for 58

air supply in 57

crew

def. of 9

hygiene requirements 21

in child care or activity facility 58

lighting in 35

public 59

transportation corridor 28

bulkhead in 28

deckhead in 28

decks in 28

def. of 13

tray rail

and deck installation 31

surfaces

in food service areas 32

trolley, waste container, and cleaning equipment wash rooms

room,handwashing station in 37

utility line

location of in food service areas 30

utility sink *See* sink

ventilation

air supply system for 57

exhaust in toilet room 21

exhaust system 57

in the canopy system 27

in the hood system 27

vents

in potable water storage tanks 42

waiter station

decks for 31

food display protection in 31

handwashing stations for 20

warewashing

area, shelves for 35

handwashing station location 20

landing table for 33

machine

alarm device for 34

condensate drip trays for 27

data plate for 34

drain line requirements for 25

drain lines for 33

gutters for 33

hood exhaust trunk for 26

hood system for 26

rinse hoses for 33

sink *See* sink

ventilation for 35

exhaust hood design 26

warewashing machine

in food preparation areas 16

water

technical 11, 13

whirlpool spa

air-gap for potable water 53

analyzer for 55

backflow preventer in potable water 53

def. of 14

piping for 55

#