The original document was printed with a HP Laserjet 5Si printer. Actual page numbers may vary with different printers and their formatting. Blue = hypertext link.# Recommended Shipbuilding Construction Guidelines for
Cruise Vessels Destined To Call on U. S. Ports

# 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 in fulfilling its responsibility for developing and implementing comprehensive sanitation programs to protect the health of passengers and crew members aboard cruise vessels.
Every cruise vessel that has a foreign itinerary, carries 13 or more passengers, and calls on a United States port is subject to biannual operational inspections and when necessary, to reinspection by the VSP. The vessel owner pays a fee, based on gross registered tonnage (GRT) of the vessel, for all operational inspections. The VSP Operations Manual, which is available on the VSP web site at www.cdc.gov/nceh/vsp, covers details of these inspections.
Additionally, on a voluntary basis, cruise vessel owners or shipyards that build or renovate cruise vessels may 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, as the case may be. 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 primary purpose of Recommended Shipbuilding Construction Guidelines for Cruise Vessels Destined To Call on U.S. Ports (hereinafter referred to as the guidelines)
is to provide a framework of consistency for the sanitary design and construction of cruise vessels in order to protect the health of passengers and crew aboard ship. CDC is committed to promoting high construction standards to protect the public's health and believes compliance with these recommended construction guidelines will help ensure a healthful environment on cruise vessels.

# CDC Construction Guidelines -AUGUST 2001 -page
For general guidance in developing this document, CDC reviewed many references from a variety of sources. These references are in Section 28.2, Standards, Codes and Other References Reviewed for Guidance.
CDC provides construction guidelines for various components of the vessel's facilities related to public health, such as food storage, preparation, and service; water bunkering, storage, disinfection, and distribution. CDC's position is that vessel owners and operators may select the equipment that best meets their needs. However, the equipment selected must be maintained over time to meet VSP's routine operational inspection requirements.
CDC's intention or purpose is not to limit the introduction of new designs, materials or technology for shipbuilding. A shipbuilder, owner, manufacturer, or other interested party may request that VSP periodically review or revise these construction guidelines on the basis of 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 will comply with all international code requirements (e.g., International Maritime Organization (IMO) Conventions, including the Safety of Lifeat-Sea Convention (SOLAS), the International Convention for the Prevention of Pollution from Ships (MARPOL), the Tonnage and Load Line Convention, International Electric Code (IEC), International Plumbing Code (IPC), and International Standards Organization (ISO). This document does not crossreference related, and sometimes overlapping standards that new cruise vessels must meet.
These guidelines will apply to all newbuildings for which the keel is laid after August 1, 2001. The guidelines will apply also to major renovations performed after August 1, 2001. A major renovation is any change in the structural elements of the vessel covered by these guidelines. The guidelines do not apply to minor renovations. Minor renovations are small changes, such as the installation or removal of single pieces of equipment (e.g., refrigerator units, bain marie units) 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 Vessel Sanitation Program Operations Manual during routine vessel sanitation inspections and reinspections.

# CDC Construction Guidelines -AUGUST 2001 -page 2.0 REVISIONS AND RECOMMENDED CHANGES
In cooperation with the industry, VSP will periodically review and revise the guidelines. VSP will give special consideration to shipyards and owners for ships that have had plan reviews conducted prior to a effective date of a revision of these guidelines. This will ensure that unfair burden is not placed on the shipyards and owners to make excessive changes to newbuildings previously agreed upon.
A shipbuilder, owner, manufacturer, or other interested party may ask VSP to review a construction guideline based on new technologies, concepts, or methods.
Recommendations for changes or additions to these guidelines must be submitted in writing, to the Chief, VSP. Section 29.2.1 includes the address. The recommendation should identify the section, describe the proposed change or addition and the reason for recommending the change or addition, and include research or test results and any other pertinent information that support change or addition. The VSP will coordinate a professional evaluation and consult with industry to determine whether to include the recommendation in the next revision.
VSP recognizes that the shipbuilding and cruise industries are constantly evolving and that these guidelines may require periodic revision. 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.

# PROCEDURES FOR MAKING REQUESTS FOR PLAN REVIEWS, CONSULTATIONS, AND CONSTRUCTION-RELATED INSPECTIONS
In order to coordinate or schedule a plan review or construction-related inspection the shipyard, vessel owner, or other vessel representative may contact VSP and submit an official, written request as early as possible in the planning, construction, or renovation process. All official, written letters of requests for plan reviews, consultations, and construction-related inspections shall be directed to the Chief, VSP. The availability of VSP staff determines VSP's ability to schedule and honor these requests. Section 29.2, VSP Contact Numbers, contains a complete listing of contact addresses and telephone numbers.
After the initial contact, VSP will assign primary and secondary officers to coordinate with the vessel owner and shipyard. These officers will be the points of contact for the vessel from the time the plan review and subsequent consultations take place through the final construction inspection. Vessel

# CDC Construction Guidelines -AUGUST 2001 -page
representatives will provide points of contact to represent the owners, the shipyard, and key subcontractors. All parties will utilize 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.

# Plan Reviews and Consultations
VSP normally conducts plan reviews for newbuildings a minimum of 18-24 months before the vessel is scheduled for delivery. Because of the variable time lines associated with major renovations and to allow time for any necessary changes, VSP coordinates the plan reviews for such projects well before the work begins. Normally, VSP assigns two officers conduct the review. Most plan reviews will take 2 working days and will be conducted in Atlanta or Fort Lauderdale. Representatives from the shipyard, the vessel owner, and the subcontractor(s) who will be doing most of the work will attend the review. These representatives shall bring all pertinent plans or drawings and equipment specifications for the areas covered in these guidelines, including but not limited to general arrangement plans; all foodrelated storage, preparation, and service area plans; potable and nonpotable water system plans with details on water inlets, i.e., sea chests, outlets, and backflow protection devices; ventilation system plans; and, if applicable, 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. Additionally, the shipyard will send VSP 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 representative may direct questions or requests for consultative services to the VSP project officers.
Questions or requests will be directed in writing to the officer(s) assigned to the project. The VSP officer(s) will coordinate the request with the owner and shipyard points of contact designated during the plan review. The person sending the request shall include the fax numbers of the contact person or project manager for the vessel owner, shipyard or subcontractor so that they may receive a copy of the VSP's response. A sample request form is included in Section 29.1.

# On-Site Construction Inspections
VSP conducts most on-site or shipyard construction inspections in shipyards outside the United States. So that VSP can process the required foreign travel orders for VSP officers, the shipyard must submit a formal, written letter of request to Chief, VSP, a minimum of 45 days before the inspection date. Section 29.1 includes a Sample Letter of Request. VSP encourages shipyards to contact the Chief, VSP and coordinate on-site construction inspections well before the 45-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 the 90% of the areas of the vessel to be inspected are completed.
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.

# Final Construction Inspections
At the request of a vessel owner or shipyard, VSP may conduct a final construction 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. 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 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 construction inspection. VSP conducts operational inspections in accordance with the VSP Operations Manual.

# EQUIPMENT STANDARDS, TESTING, AND CERTIFICATION
Although these guidelines establish certain standards for equipment and materials installed on cruise vessels, the VSP does not test, certify, or otherwise endorse equipment or materials used by the cruise industry. Instead, the VSP accepts certification from independent testing laboratories such as NSF International, Underwriter's Laboratories (UL), the American National Standards Institute (ANSI), or other accredited institutions. In most cases, independent testing laboratories test equipment and materials to certain minimum standards which generally, but in some cases may not, meet the recommended standards established by these guidelines.
In these instances questionable equipment will be referred to a committee with participants from VSP, various members of the cruise ship industry and an independent testing organization. The committee will be responsible for determining if the equipment meets the recommended standards established in these guidelines.
Copies of test or certification standards are available from the previously mentioned independent testing laboratories. Equipment manufacturers and suppliers will not refer to VSP to approve their products.

# GENERAL DEFINITIONS
Accessible -Capable of being exposed for cleaning and inspection with the use of simple tools such as a screwdriver, pliers, or an open-end wrench.
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 -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 diameter of the supply pipe or faucet or at least 25 mm (1 inch). (Figure 2)
Backflow -The flow of water or other liquids, mixtures, or substances into Figure 2 -Air Gap the distribution pipes of a potable supply of water from any source or sources other than the potable water supply. Back siphonage is one form 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 the check-valve type, the flap should swing into a recess when the line is flowing full in order to preclude obstructing the flow.
Backflow preventer -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-pressure types. To ensure proper protection of the water supply, a thorough review of the water system shall be made to confirm that the appropriate device is selected for each specific application. The following are general types of backflow preventers and their uses: Atmospheric vacuum breaker -An approved backflow prevention plumbing device utilized on potable water lines where shut-off valves do not exist downstream from the device. The device is not approved for use when it is installed in a manner that will cause it to be 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.
Continuous pressure backflow preventer -An approved backflow prevention plumbing device with two check valves and an intermediate atmospheric vent that 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 shall include properly located resilient seated test cocks and tightly closing resilient seated shutoff valves at each end of the assembly.
Back-siphonage -The 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 from toilets, urinals, medical sinks, and other similar facilities.
Blast Chiller -A unit specifically designed for rapid intermediate chilling of food products to 21 0 C (70 0 ) within 2 hours and 5 0 C (41 0 F) within an additional 4 hours.
Child Activity Facility -Facility for child-related activities where children do not require assistance using toilet facilities and may be old enough to come and go on their own. Child Care Facility -Facility for child-related activities where children are not yet out of diapers or require supervision using the toilet facilities, and are cared for by vessel staff.
Child Size Toilet -Toilet of appropriate height and having a seat size appropriate for the age and average size of the children that will use the toilet.
Corrosion-resistant -Capable of maintaining original surface characteristics under prolonged influence of the use environment, including the expected food contact and the normal use of cleaning compounds and sanitizing solutions.
Coved -A concave surface or molding that eliminates the usual angles of ninety degrees or less.
Cross-connection -Any 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.
Easily cleanable -Fabricated with a material, finish, and design that allows for cleaning by normal methods.
Food contact surfaces -Surfaces of equipment and utensils with which food normally comes in contact and surfaces from which food may drain, drip, or splash back onto surfaces normally in contact with food.
Food display areas -Any area where food is displayed for consumption by passengers and/or crew.
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 preparation, storage, and service operations (excluding individual cabin service).
Grey water -All water including drainage from galleys, dishwashers, showers, laundries, and bath and washbasin drains. It does not include black water or bilge water from the machinery spaces.
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 one per cent of the estimated mass of all structural material, whichever is less.
Non-food contact surfaces -All exposed surfaces, other than food contact or splash contact surfaces, of equipment located in food storage, preparation and service areas.
Non-potable fresh water -Fresh water that may not be halogenated but is intended for use in technical and other areas where potable water is not required (e.g., laundries, engine room, toilets, and waste-treatment areas and for washing decks in areas other than the vessel's hospital, food service, preparation, or storage areas).
Potable water (PW) -Fresh water that is 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.
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.
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.
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 manufactured from or composed of materials that may not reasonably be expected to result, directly or indirectly, in their becoming a component of any food or otherwise affecting the characteristics of any food; an additive that is used as specified in Section 409 or 706 of the Federal Food, Drug, and Cosmetic Act; or other materials that are not additives but are used in conformity with applicable regulations of the Food and Drug Administration (FDA).

# Scupper -A conduit or collection basin that channels water runoff to a 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 soil 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 between two similar or dissimilar materials. Continuously welded junctures, ground and polished smooth, are not considered seams.
Sewage -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 render it difficult to clean.
Splash contact surfaces -Surfaces that are subject to routine splash, spillage or other soiling during normal use.
Direct splash surfaces -Areas adjacent to food contact surfaces that are subject to splash, drainage, or drippage onto 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.
Technical Water -Fresh water NOT intended for 1) drinking, washing, bathing, or showering; 2) use in the vessel's hospital; 3) handling, preparing, or cooking food; and 4) cleaning food storage and preparation areas, utensils, and equipment.
Temperature Measuring Devices (TMDs) -Ambient air, and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to  1.5 0 C or  3 0 F.
Utility Sink -Any sink located in a food service area not used for handwashing and/or warewashing.

# GENERAL FACILITIES REQUIREMENTS

# Size and Flow
The size of the vessel, number of passengers and crew, types of foods or menus, number of meals or mealtimes, service or presentation of meals, and itinerary as well as the vessel owner's experience are many, but not all, of the factors to determine and influence the size of rooms or areas and the flow of food through a vessel. In general, food storage, preparation, and service areas; warewashing areas; and waste management areas shall be of adequate size to accommodate the vessel's passengers and crew on the vessel. Bulk food storage areas or provision rooms (frozen stores, refrigerated stores, and dry stores) shall be adequate for the vessel's itinerary. Adequate refrigeration and hot holding facilities, including temporary storage facilities, shall be available for all food preparation and service areas and for foods being transported to remote areas.
The flow of food through a vessel shall be arranged in a logical sequence that minimizes cross-traffic or backtracking and that allows for adequate separation of clean and soiled operations. An orderly, functional flow of food from the purveyor at dockside through the storage, preparation, and finishing areas to the service areas and finally, to the waste management area, shall be provided. The goal is to conduct production and service smoothly and rapidly in accordance with strict temperature-control requirements and to minimizing time and handling.
VSP will evaluate the adequacy of the size of a particular room or area and the flow of food through the vessel to those rooms or areas shall be evaluated primarily during the plan review process.

# Equipment Requirements
The following is a list of equipment required, depending on the level of service, in galleys and recommended for other areas:
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 chillers and the storage and service areas.
Food preparation sinks in as many areas as necessary (i.e., in all meat, fish, and vegetable preparation rooms; cold pantries or garde mangers; and in any other areas where personnel wash or soak food). An automatic vegetable washing machine may be used in addition to food preparation sinks in vegetable preparation rooms. Seal all seams between adjoining deckhead or bulkhead panels that are more than 0.8 mm (1/32 inch) but less than 3 mm (1/8 inch) with an approved sealant. Cover all seams greater than 3 mm (1/8 inch) with appropriate profile strips. Properly seal all bulkhead and deckhead penetrations through which pipes or other conduits pass. Use stainless steel collars where gaps are greater than 3 mm (1/8 inch).
6.4.2 Reinforce all bulkheads sufficiently to prevent panels from buckling or becoming detached under normal operating conditions.
6.4.3 Door penetrations shall be completely welded indentations with no open voids. Locking pins shall be inserted into inverted nipples. This also applies to the penetrations around fire doors, in the thresholds and in bulkhead openings.
6.4.4 Install durable coving of at least a 10 mm (3/8 inch) radius as an integral part of the deck and bulkhead interface and at the juncture between decks and equipment foundations. Stainless steel or other coving, if installed, shall be of sufficient thickness so as to be durable and securely installed.
6.4.5 Decks shall be hard, durable, easily cleanable, non-skid and nonabsorbent. Completely seal all deck penetrations through which pipes or other conduits pass.
6.5 Deck Drains and Scuppers 6.5.1 Construct deck drains, scuppers, and deck sinks from stainless steel with smooth finished surfaces that 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 material that 1) meets the requirements for a smooth, easily cleanable surface; 2) is strong enough to maintain its original shape; and 3) exhibits no sharp edges. Ensure that scupper and deck sink cover grates are tight-fitting, readily removable for cleaning, and uniform in length where practical (e.g.,1 meter or 3 feet), so that they are interchangeable.
6.5.3 Place deck drains, scuppers, and deck sinks in low-traffic spaces such as in front of soup kettles, boilers, tilting pans, or braising pans. 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 in all food service areas to prevent liquids from pooling on the decks. 6.5.5 Design deck and scupper drain lines to be a minimum of 65 mm (2 12 inches) in diameter and to drain completely.. Provide cross-drain connections in order to prevent ponding and spillage from the scupper when the vessel is listing.
6.5.6 Ramps over thresholds shall be easily removable or sealed in place, sloped for easy roll-in and roll-out of trolleys, and be strong enough to maintain their shape. Ramps over scupper covers may be constructed as an integral part of the scupper system, provided that they are cleanable and durable.
6.5.7 Deck sinks may not be used as substitutes for deck drains. Independent deck drains are required. When a piece of equipment is installed adjacent to another piece of equipment or a bulkhead, it should be located to permit cleaning under, between and behind the equipment. The width of the space to be provided is dependent upon the distance from either end to the farthest point requiring cleaning.

# GENERAL HYGIENE FACILITIES REQUIREMENTS
8.1.1 When the distance to be cleaned is less than 0.6 m (2 feet) long, provide at least 150 mm (6 inches) of clear, unobstructed space between adjacent equipment and between the equipment and bulkheads.
8.1.2 When the distance to be cleaned is greater than 0.6 m (2 feet) long but less than 1.2 m (4 feet) long, provide at least 200 mm (8 inches) of clear, unobstructed space between adjacent equipment and between the equipment and bulkheads.
8.1.3 When the distance to be cleaned is greater than 1.20 m (4 feet) long but less than 1.8 m (6 feet) long, provide at least 300 mm (12 inches) of clear, unobstructed space between adjacent equipment and between the equipment and bulkheads.
8.1.4 When the distance to be cleaned is greater than 1.8 m (6 feet) long, provide at least 460 mm (18 inches) of clear, unobstructed space between adjacent equipment and between the equipment and bulkheads.
Figure 8.5 -Foundation Detail 8.2 Continuous weld all equipment that is not classified as portable to stainless steel pads or plates on the deck. The stainless steel welding shall have smooth edges, rounded corners, and no gaps. Attach equipment as an integral part of the deck surface with glue, epoxy, or other durable adhesive product. Ensure that the arrangement is smooth and easily cleanable. Construct equipment that locks in place so that it is free of gaps and crevices and easily cleanable.
8.3 Deck-mounted equipment that is not easily movable shall be sealed to the deck or elevated 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 deckmounted 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 may also be granted if there are no barriers to cleanability, i.e., equipment, such as pulpers and warewashing machines with pipelines, motors and cables below where 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 clearance cannot be achieved, extend the equipment through the deckhead panels and seal appropriately.
8.5 When mounting equipment on a foundation or coaming, ensure that the foundation or coaming is 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. Ensure that the overhang of the equipment from the foundation or coaming does not exceed 100 mm (4 inches). Completely seal any overhang of equipment along the bottom (Figure 8.5).
8.6 Ensure that table-mounted equipment, unless portable, is either sealed to the tabletop or mounted on legs.
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.
8.6.1. 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, mount the equipment on legs at least 100 mm (4 inches) above the tabletop.
8.6.2. 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, mount the equipment on legs at least 75 mm (3 inches) above the tabletop.
8.6.2. If the horizontal distance of the table top under the equipment less than 75 mm (3 inches) from the point of access for cleaning, mount the equipment on legs at least 50 mm (2 inches) above the tabletop.

# FASTENERS AND REQUIREMENTS FOR SECURING AND SEALING EQUIPMENT
9.1 Food Contact Surfaces 9.1.1 Attach all food contact surfaces or connections from food contact surfaces to adjacent splash zones to ensure a seamless, coved corner. Reinforce all bulkheads, deckheads, or decks receiving such attachments.

# LATCHES, HINGES, AND HANDLES
10.1 Ensure that built-in equipment latches, hinges and handles are durable, noncorroding, and easily cleanable. Do not use piano hinges in food contact or splash zones.

# GASKETS
11.1 Ensure that equipment gaskets for reach-in refrigerators, steamers, ice bins, ice cream freezers, and similar equipment are constructed of smooth, nonabsorbent, non-porous materials.
11.2 Close and seal gaskets at their ends and corners and seal hollow sections.
11.3 Ensure that refrigerator gaskets are designed to be removable.
11.4 Ensure that fasteners used to install gaskets conform with the requirements specified for Section 9.0.

# EQUIPMENT DRAIN LINES
12.1 Connect drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice, or drinks to appropriate waste systems by means of an air-gap or air-brake.
12.1.1 Use stainless steel or other easily cleanable rigid or flexible material in the construction of drain lines, and size drain lines appropriately. Provide a minimum interior diameter of 25 mm (1 inch) for custom built equipment 12.1.2 Slope drain lines from the evaporators, and extend them through the bulkheads or decks. Direct drain lines through an accessible air gap or air break to a deck scupper or drain below the deck level or to a scupper outside.
12.1.3 Install drain lines to minimize the horizontal distance from the source of the drainage to the discharge.
12.1.4 Installed horizontal drain lines at least 100mm (4 inches) above the deck and slope to drain.
12.1.5 Ensure that drain lines drain through an air break or air gap to a drain or scupper.
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 shall conform to the following requirements:
12.2.1 Shall be less than 1m (3 feet) and free of sharp angles or corners, if designed to be cleaned in place by a brush.
12.2.2 Shall be readily removable for cleaning, if greater than 1.0 m (3 feet).
12.2.3 Shall drain through an air break or air gap to a drain or scupper.
12.2.4 Handwashing sinks, mop sinks and drinking fountains are not required to drain through an air break or air gap.
12.3 When possible, all installed equipment drain lines shall extend in a vertical line to a deck scupper drain. When this is not possible, the horizontal distance of the line shall be kept to a minimum.

# ELECTRICAL CONNECTIONS, PIPELINES, 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. Adjust the length of electrical cords to equipment that is not permanently mounted or fasten them in a manner that prevents the cords from lying on countertops.
13.2 Ensure that other bulkhead-or deckhead-mounted equipment such as phones, speakers, electrical control panels, or outlet boxes are sealed tight with the bulkhead or deckhead panels. Do not place in areas exposed to food splash.
13.3 Tightly seal any areas where electrical lines, steam, or water pipelines penetrate the panels or tiles of the deck, bulkhead or deckhead. In addition, seal any openings or void spaces 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.

# HOOD SYSTEMS
14.1 Install hood systems or direct duct exhaust 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 For warewashing machines with direct duct exhaust, such exhaust shall be directly connected to the hood exhaust trunk where hot water is used for sanitization.
14.1.2 Design all exhaust hoods over warewashing equipment or threecompartment sinks with a minimum 150 mm (6 inches) overhang from the edge of equipment so as to capture excess steam and heat.
14.1.3 Warewashing machines with direct duct exhaust to the ventilation system shall have a clean-out port in each duct that is located between the top of the warewashing machine and the hood system or deckhead.
14.1.4 The flat condensate drip pans located in the ducts from the warewashing machines shall be removable for cleaning.
14.2 Install hood systems above cooking equipment to ensure that they adequately remove excess steam and grease-laden vapors. Install hood systems or dedicated local ventilation to control excess heat and steam from bains-marie or steam tables.
14.3 Select proper sized exhaust and supply vents. Position and balance them appropriately for expected operating conditions to ensure proper air conditioning, and capture and exhaust of heat and steam.
14.4 Where filters are used, ensure that they are readily removable.
14.5 Ensure that vents and duct work are accessible for cleaning. (Hood washing systems are recommended for removal of grease generated from cooking equipment).
14.6 Use stainless steel with coved corners that provide at least a 10 mm (3/8 inch) radius to construct hood systems. Use continuous welds or profile strips on adjoining pieces of stainless steel. A drainage system is not required for normal grease condensate or cleaning solutions applied manually to hood assemblies. Drainage systems are required for hood assemblies using automatic clean-in-place systems.
14.7 Install ventilation systems in accordance with the manufacturer's recommendations. Test the system by utilizing a method that determines if the system is properly balanced for normal operating conditions. 15.3.7 Encase thermometer probes in a stainless steel conduit and place in the warmest part of the room where food is normally stored.

# PROVISION ROOMS AND WALK-IN REFRIGERATORS AND FREEZERS

# GALLEYS, FOOD PREPARATION ROOMS, AND PANTRIES

# Bulkheads and Deckheads
16.1.1 Construct bulkheads and deckheads, including doors, door frames, and columns with a high quality, corrosion resistant stainless steel.
Ensure that the gauge is thick enough so that the panels do not warp, flex, or separate under normal conditions. For seams greater than 1 mm (1/32 inch) but less than 3 mm (1/8 inch), use an approved sealant. For bulkhead and deckhead seams greater than 3 mm (1/8 inch), use only stainless steel profile strips.
16.1.2 Ensure that all bulkheads to which equipment is attached shall be of sufficient thickness or reinforcement to allow for the reception 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.
16.1.4 Seal back splash attachments to the bulkhead with a continuous-or tack-weld and polish. Use an approved sealant to make back splash attachment watertight.

# BUFFET LINES, WAITER STATIONS, BARS, BAR PANTRIES AND OTHER FOOD SERVICE AREAS

# Bulkheads and Deckheads
Bulkheads and deckheads may be constructed of decorative tiles; pressed metal panels; or other hard, durable, non-corroding materials. Stainless steel is not required in these areas. However, the materials used shall be easily cleanable.
Bar and bar pantry construction shall follow the same guidelines referenced in Sections 6.0 -14.7 and 17.0 -21.5.4.

# CDC Construction Guidelines

# CDC Construction Guidelines -AUGUST 2001 -page
Figure 17.3 -Sneeze Guard Detail
Sneeze guards shall be positioned in such a way that the sneeze guard panels intercept the line between the consumer's mouth and the displayed foods in accordance with NSF Standard 2. 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 shall be taken into account (Figure 17.3).
Tray rail surfaces shall be sealed and easily cleanable in accordance with guidelines for food splash zones.

# Beverage Delivery System
17.4.1 Install a stainless steel, vented, double-check valve backflow prevention device in all bars that have carbonation systems, e.g., multiflow beverage dispensing systems. Install the device before the carbonator and downstream from any copper or copper-alloy (e.g., brass) 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 Bulk dispensers of beverage delivery systems shall incorporate in their design a clean-in-place system that provides a means of flushing the entire interior of the dispensing lines in accordance with manufacturers' instructions.

# CDC Construction Guidelines -AUGUST 2001 -page

# WAREWASHING
18.1 Provide rinse hoses for pre-washing. In all food preparation areas, provide adequate table space for waste barrels, garbage grinder, or pulper system. Grinders are optional in pantries and bars. If a sink is to be used for prerinsing, provide a removable strainer.
18.2 For soiled landing tables with pulper systems, ensure that the pulper trough extends the full length of the table and that the trough slopes toward the pulper.
18.3 Seal the back edge of the soiled landing table to the bulkhead or provide a minimum of 460 mm (18 inch) clearance between the table and the bulkhead.
18.4 Design soiled landing tables to drain waste liquids and to prevent contamination of adjacent clean surfaces.
18.5 To prevent water from pooling, equip clean landing tables with across-thecounter gutters with drains at the exit from the machine and sloped to the scupper. Install a second gutter and drain line if the length of table is such that the first gutter at the exit from the machine does not effectively remove pooled water. Minimize the length of drain lines and when possible, place them in straight vertical lines with no angles.
18.6 Provide sufficient space for cleaning around and behind equipment (e.g., pulpers and warewashing machines). Section 8.0 covers spacing requirements. For pieces of equipment greater than 1.8 m (6 feet), provide a minimum of 460 mm (18 inches) of clearance.
18.7 Encase pulper wiring in a durable and easy to clean stainless steel or nonmetallic 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 from stainless steel to protect the pulper and technical areas.
18.10 Construct grinder cones, pulper tables, and dish-landing tables from stainless steel with continuous welding. Construct platforms for supporting warewashing equipment from stainless steel. Avoid the use of painted steel.
18.11 Ensure that warewashing machines are designed and sized for their intended use and that they are installed according to the manufacturer's recommendations.

# CDC Construction Guidelines -AUGUST 2001 -page
18.12 Ensure that warewashing machines have an easily accessible and readable data plate. The plate, affixed to the machine by the manufacture, includes the machine's design and operating specifications and the following: a) temperatures required for washing, rinsing, and sanitizing; b) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; c) conveyor speed for conveyor machines or cycle time for stationary rack machines; and d) chemical concentration (if chemical sanitizers are used).
18.13 Ensure that three-compartment warewashing sinks are sized correctly for their intended use. Ensure that the sinks are large enough to submerge the largest piece of equipment used in the area that is served. Ensure that the sinks have coved, continuously welded, internal corners that are integral to the interior surfaces.
18.14 Install one of the following arrangements to prevent excessive contamination of rinse water with wash water splash:
a) an across-the-counter gutter with a drain dividing the wash compartment from the rinse compartment b) a splash shield at least 100 mm (4 inches) above the flood level rim of the sink between the wash and rinse compartments, or c) an overflow drain in the wash compartment 100 mm (4 inches) below the flood level.
18.15 Equip hot water sanitizing sinks with accessible and easily readable thermometers, a long-handled stainless steel wire basket, and a jacketed or coiled steam supply with a temperature control valve to control water temperature. Three-compartment sinks that utilize halogen for the sanitization step do not require the aforementioned items necessary for hot water sanitizing sinks.
18.15.1 Provide, at a minimum, three-compartment warewashing sinks with a separate pre-wash station for the main galley, crew galley, lido galley and other full-service galleys with pot-washing areas.

# CDC Construction Guidelines -AUGUST 2001 -page
18.15.2 For meat, fish and vegetable preparation areas, provide at least one three-compartment sink or an automatic warewashing machine with a pre-wash station. Ensure that the tanks are independent of the shell of the vessel and do not share a common wall with tanks containing non-potable water or other liquids. Provide a 460 mm (18 inch) cofferdam above and between tanks that are not for storage of potable water and also between the tanks and the hull. Skin or double-bottom tanks are not allowed for potable water storage.
Ensure that 1) the coating of the tanks is approved for use in potable water tanks, 2) all manufacturer's recommendations for application and drying or curing are followed, and 3) provide written documentation for 1 & 2.
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 Ensure that the system is designed to be superchlorinated one tank at a time through the filling line.
21.6.1.5 Ensure that lines for non-potable liquids do not pass through potable water tanks. Minimize the use of nonpotable lines above potable water tanks. Lines above tanks shall not have any mechanical couplings. If coaming is present along the edges of the tank, provide slots along the top of the tank to allow leaking liquid to run off and be detected. 22.2 Ensure that air gaps, the most reliable method of backflow protection, are at least double the diameter of the supply pipe measured vertically above the overflow of the rim of the vessel. The airgap must not be less than 25 mm (1 inch).

# CDC Construction Guidelines
In high-hazard situations where air gaps are impractical or cannot be installed, use a reduced pressure principle backflow prevention assembly.
22.4 If reduced pressure principle backflow prevention assemblies are used, provide a test kit for testing the devices annually. All RP's shall be tested after installation.
22.5 Use air gaps or mechanical backflow prevention devices when water must be supplied under pressure.
22.6 Install atmospheric vacuum breakers 150 mm (6 inches) above the fixture flood level rim with no valves downstream from the device.
22.7 Pressure-type backflow preventers (e.g., carbonator backflow preventer) or double-check valves with intermediate atmospheric vents prevent both backsiphonage and backflow caused by back pressure and shall be used in continuous pressure-type applications.
22.8 Where potable water is directed to a black water tank for rinse down or other such us, it shall only be connected through an air gap. Reduced pressure principle backflow prevention assemblies are inadequate in this high hazard condition.

# WHIRLPOOL SPAS
24.1 Potable water supplied whirlpool systems shall be supplied through an air gap or approved backflow preventer.
24.2 Provide water filtration equipment that ensures a turn-over rate of at least once every 30 minutes and halogenation equipment that is capable of maintaining the appropriate levels of free-halogen throughout the use period.
24.3 Provide a temperature control mechanism to prevent the temperature from exceeding 40 0 C (104 0 F).
24.4 Design the overflow system so that water level is maintained.
24.5 Provide one skimmer for every 14 m2 (150 square feet) or fraction thereof of water surface area.
24.6 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.
24.7 Provide drains and ensure the bottom of the whirlpool slopes toward the drains to effect complete drainage.
24.8 Provide anti-vortex 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 3a-3c), or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (figure 4a-4b).
24.9 Design the system to permit daily shock treatment or superhalogenation in accordance with the VSP Operations Manual.
24.10 Install systems in a manner that permits routine visual inspection of the granular media filters in accordance with the VSP Operations Manual.
24.11 Ensure that the fill level of the whirlpool is at the skim gutter level.
24.12 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.
24.13 Use self-priming, centrifugal pumps to recirculate whirlpool water.
24.14 Ensure that whirlpool equipment (e.g.; pumps and filters) has the capacity to turn-over the spa water every in 30 minutes.
24.29 Ensure that the whirlpool mechanical room and recirculation system are designed for easy and safe storage of chemicals and refilling of chemical feed tanks.
24.30 Ensure that drains are installed in the whirlpool mechanical room so as to allow for rapid draining of the entire pump and filter system and that a minimum 80 mm ( 3 inch) drain is installed on the lowest point of the system. For inspections occurring outside of the United States, we will reimburse the Vessel Sanitation Program for all expenses in connection with the on-site shipyard 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 for lodging and transportation expenses. An invoice for all remaining expenses, such as en-route per diem and meals and miscellaneous expenses, including ground transportation to and from the airport nearest the representative's work site or residence, shall be sent to the following address:

# MISCELLANEOUS