Seal all openings where piping and other items penetrate through the deck.#
VSP would like to acknowledge the following organizations and companies for their cooperative efforts in the revisions of the VSP 2011 Construction Guidelines. The cover art was designed by Carrie Green.

# 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, reinspection 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 2011 Operations Manual, which is available on the VSP Web site (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, onsite shipyard construction inspections, and/or final construction inspections of new or renovated vessels before their first or next operational inspection. The vessel owner or shipyard pays a fee, based on GRT of the vessel, for onsite and final construction inspections. VSP does not charge a fee for plan reviews or consultations. Section 3.0 covers details pertaining to plan reviews, consultations, or construction inspections.
When a plan review or construction inspection is requested, VSP reviews current construction billing invoices of the shipyard or owner requesting the inspection. If this review identifies construction invoices unpaid for more than 90 days, no inspection will be scheduled. An inspection can be scheduled after the outstanding invoices are paid in full. The VSP 2011 Construction Guidelines 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 references from many sources to develop these guidelines. These references are indicated in section 38.2.
The VSP 2011 Construction Guidelines cover components of the vessel's facilities related to public health, including FOOD STORAGE, PREPARATION, and SERVICE, and 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 as well as 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 ask 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. New cruise vessels must comply with all international code requirements (e.g., International Maritime Organization Conventions). Those include requirements of the following:
- Safety of Life-at-Sea Convention.
- International Convention for the Prevention of Pollution from Ships.
- Tonnage and Load Line Convention.
- International Electrical Code.
- International Plumbing Code.
- International Standards Organization.
This document does not cross-reference related and sometimes overlapping standards that new cruise vessels must meet.
The VSP 2011 Construction Guidelines went into effect on September 15, 2011. They apply to vessels that LAY KEEL or perform any major renovation or equipment replacement (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, warewash machines, bain-marie units, etc.) or single pipe runs. These guidelines apply to all areas of the vessel affected by a renovation. VSP will inspect the entire vessel in accordance with the VSP 2011 Operations Manual during routine vessel sanitation inspections and reinspections.

# 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 party 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 VSP Chief (see section 39.2.1 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.
- Include research or test results and any other pertinent information that support the 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 asks 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 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 45 days before the intended visit. The request will be honored depending on VSP staff availability (see section 39.2.1 for contact information).
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.
Vessel representatives should provide points of contact to represent the owners, 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 the plan review is conducted.

# Plan Reviews and Consultations
VSP normally conducts plan reviews for new construction a minimum of 18 months before the vessel is scheduled for delivery. The time required for major renovations varies. To allow time for any necessary changes, VSP coordinates plan reviews for such projects well before the work begins.
Plan reviews normally take 2 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, vessel owner, and subcontractor(s) who will be doing most of the work should attend the review. They should bring all pertinent materials for areas covered in these guidelines, including (but not limited to) the following:
- Complete plans or drawings (this includes new vessels from a class built under a previous version of the VSP Construction Guidelines). - Any available menus.
- Equipment specifications.
- General arrangement plans.
- Decorative materials for FOOD AREAS and bars.
- All FOOD-related STORAGE, PREPARATION, and SERVICE AREA plans.
- Level and type of FOOD SERVICE (e.g., concept menus, staffing plans, etc.).
- POTABLE and nonpotable water system plans with details on water inlets, (e.g., sea chests, overboard discharge points, and BACKFLOW PREVENTION DEVICES).
- Ventilation system plans.
- Plans for all RECREATIONAL WATER FACILITIES.
- Size profiles for operational areas.
- Owner-supplied and PORTABLE equipment specifications, including cleaning procedures. - Cabin attendant work zones.
- Operational schematics for misting systems and decorative fountains.
VSP will prepare a plan review report summarizing 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 the following:
- Any redrawn plans.
- Copies of any major change orders made after the plan review in areas covered by these guidelines.
While the vessel is being built, shipyard representatives, the ship 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. The VSP officer(s) will coordinate the request with the owner and shipyard points of contact designated during the plan review.

# Onsite Construction Inspections
VSP conducts most onsite or shipyard construction inspections in shipyards outside the United States. A formal written request must be submitted to the VSP Chief at least 45 days before the inspection date so that VSP can process the required foreign travel orders for VSP officers (see section 3.0). A sample request is shown in section 39.1.
A completed vessel profile sheet must also be submitted with the request for the onsite inspection (see section 40.0). VSP encourages shipyards to contact the VSP Chief and coordinate onsite construction inspections well before the 45-day minimum to better plan the actual inspection dates. If a shipyard requests an onsite construction inspection, VSP will advise the vessel owner of the inspection dates so that the owner's representatives are present.
An onsite 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 onsite 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.

# Final Construction Inspections

# Purpose and Scheduling
At the request of a vessel owner or shipyard, VSP may conduct a final construction inspection. Final construction inspections are conducted only after construction is 100% complete and the ship is fully operational.
These inspections are conducted to evaluate the findings of the previous yard inspection, assess all areas that were incomplete in the previous yard inspection, and evaluate performance tests on systems that could not be tested in the previous yard inspection. Such systems include the following:
- Ventilation for cooking, holding, and warewashing areas.
- Warewash machines.
- Artificial light levels.
- Temperatures in cold or hot holding equipment.
- HALOGEN and other chemistry measures for POTABLE WATER or RECREATIONAL WATER systems.
To schedule the inspection, the vessel owner or shipyard submits a formal written request to the VSP Chief 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 U.S. market immediately, VSP may conduct final construction inspections outside the United States (see section 3.2 for foreign inspection procedures).
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 outlines how the shipyard will address each item cited in the inspection report and includes the projected date of completion.

# Unannounced Operational Inspection
VSP generally schedules vessels that undergo final construction inspection in the United States for an unannounced operational inspection within 4 weeks of the vessel's final construction inspection. VSP conducts operational inspections in accordance with the VSP 2011 Operations Manual.
If a final construction inspection is not requested, VSP generally will conduct an unannounced operational inspection within 4 weeks after the vessel's arrival in the United States. VSP conducts operational inspections in accordance with the VSP 2011 Operations Manual.

# 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 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 other recognized independent international testing institutions.
In most cases, independent testing laboratories test equipment and materials to certain minimum standards that generally meet the recommended standards established by these guidelines. Equipment built to questionable standards will be reviewed by a committee consisting of VSP, cruise ship industry, and independent testing organization participants. The committee will determine whether 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 not contact the VSP to request approval of their products.

# General Definitions and Acronyms

# Scope
These VSP 2011 Construction Guidelines provide definitions to clarify commonly used terminology in this manual. The definition section is organized alphabetically.
Terms defined in section 5.2 are identified in the text of these guidelines by SMALL CAPITAL LETTERS, or SMALL CAPS. For example: section 6.2.5 states "Provide READILY REMOVABLE DRIP TRAYS for condiment dispensing equipment." READILY REMOVABLE and DRIP TRAYS are in SMALL CAPS and are defined in section 5.2.

# Definitions
Accessible: Exposed for cleaning and inspection with the use of simple tools such as a screwdriver, pliers, or wrench.
Activity pools: Include but are not limited to the following: wave pools, catch pools, water slides, INTERACTIVE RECREATIONAL WATER FACILITIES, lazy rivers, action rivers, vortex pools, and continuous surface pools.
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 safety.

# 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)
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 diameter of the supply pipe or faucet and not less than 25 millimeters (1 inch) (Figure 2). Manufactured air gaps must be certified by a recognized plumbing or engineering organization. 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 that would cause a reversal of normal direction of flow.

# Backsiphonage:
The reversal of 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: Wastewater from toilets, urinals, medical sinks, and other similar facilities.
Blast chiller: A unit specifically designed for rapid cooling of food products.

# Blockable drain/suction fitting:
A drain or suction fitting in a RECREATIONAL WATER FACILITY that that can be completely covered or blocked by a 457 millimeters x 584 millimeters (18 inches x 23 inches) body-blocking element as set forth in ASME A112.19.8M.

# 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.

# Children's pool:
A pool that has a depth of 1 meter (3 feet) or less and is intended for use by children who are toilet trained.
Child-sized toilet: Toilets whose toilet seat height is no more than 280 millimeters (11 inches) and the toilet seat opening is no greater than 203 millimeters (8 inches).
Cleaning locker: A room or cabinet specifically designed or modified for storage of cleaning equipment such as mops, brooms, floor-scrubbing machines, and cleaning chemicals.
Continuous pressure (CP) backflow prevention device: A device generally consisting of two check valves and an intermediate atmospheric vent that has been specifically designed to be used under conditions of continuous pressure (greater than 12 hours out of a 24-hour period).

# Coved (also coving):
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 with a minimum 9.5-millimeter radius is acceptable (Figures 3-5). Unique circumstances for coving can be reviewed during plan review.
Cross-connection: An actual or potential connection or structural arrangement between a POTABLE WATER system and any other source or system through which it is possible to introduce into any part of the POTABLE WATER system any used water, industrial fluid, gas, or substance other than the intended POTABLE WATER with which the system is supplied.

# Deck drain:
The physical connection between decks, SCUPPERS, or DECK SINKS and the GRAY or BLACK WATER systems.

# Deck sink:
A sink recessed into the deck and sized to contain waste liquids from tilting kettles and pans.
Disinfection: A process (physical or chemical) that destroys many or all pathogenic microorganisms, except bacterial and mycotic spores, on inanimate objects.
Distillate water lines: Pipes carrying water that is condensed from the evaporators and that may be directed to the POTABLE WATER system. This is the VSP definition for pipe striping purposes. Food-contact surface: 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 into a food or surfaces normally in contact with food (Figure 6).

# Food display areas:
Any area where food is displayed for consumption by passengers and/or crew. Applies to displays served by vessel staff or self service.
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 waste system: A system used to collect, transport, and process food waste from FOOD AREAS to a waste disposal system (e.g., pulper, vacuum system).
Gap: An open juncture that is more than 3 millimeters (1/8 inch).

# Gravity drain:
A drain fitting used to drain the body of water in a RECREATIONAL WATER FACILITY by gravity and with no pump downstream of the fitting.
- Hydrotherapy pools.
- INTERACTIVE RECREATIONAL WATER FACILITIES.
- Slides.
- SPA POOLS.
- SWIMMING POOLS.
- Therapeutic pools.
- WADING POOLS.
- WHIRLPOOLS.

# 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.
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.

# Safety vacuum release system (SVRS):
A system that is capable of releasing a vacuum at a suction outlet caused by a high vacuum due to a blockage in the outlet flow. These systems shall be designed and certified in accordance with ASTM F2387-04 or ANSI/ASME A 112.19.17-2002.
Sanitary seawater lines: Water lines with seawater intended for use in the POTABLE WATER production systems or in RECREATIONAL WATER FACILITIES.
Scupper: A conduit or collection basin that channels liquid runoff to a DECK DRAIN.
Sealant: Material used to fill SEAMS.
Seam: An open juncture that is greater than 0.8 millimeters (1/32 inch) but less than 3 millimeters (1/8 inch).

# Smooth:
- A FOOD-CONTACT SURFACE having a surface free of pits and inclusions with a cleanability equal to or exceeding that of (100-grit) number 3 stainless steel. - A NONFOOD-CONTACT SURFACE of equipment having a surface equal to that of commercial grade hot-rolled steel free of visible scale. - Deck, bulkhead, or deckhead that has an even or level surface with no roughness or projections to make it difficult to clean.

# Spa pool:
A POTABLE WATER or saltwater-supplied pool with temperatures and turbulence comparable to a WHIRLPOOL SPA.

# General characteristics are
- Water temperature of 30C-40C or 86F-104F.
- Bubbling, jetted, or sprayed water effects that physically break at or above the water surface. - Depth of more than 1 meter (3 feet).
- Tub volume of more than 6 tons of water.

# Spill-resistant vacuum breaker (SVB):
A specific modification to a PVB to minimize water spillage.

# Spray pad:
The play and water contact area that is designed to have no standing water.

# Suction fitting:
A fitting in a RECREATIONAL WATER FACILITY under direct suction through which water is drawn by a pump.
Swimming pool: A RECREATIONAL WATER FACILITY greater than 1 meter in depth. This does not include SPA POOLS that meet this depth.
Technical water: Water that has not been chlorinated or PH controlled and that originates from a bunkering or condensate collection process, or seawater processed through the evaporators or reverse osmosis plant and is intended for storage and use in the technical water system.
Temperature-measuring devices (TMDs): Thermometers, thermocouples, thermistors, or other devices that indicate the temperature of food, air, or water and are numerically scaled in Celsius and/or Fahrenheit. TMDs must be designed to be easily readable.

# Turnover:
The circulation, through the recirculation system, of a quantity of water equal to the total RWF tub volume. For facilities with zero depth, the turnover will be based on the total volume of the system, including compensation or make-up tanks and piping, and up to the entire volume for the system as designed.
Unblockable drain/suction fitting: A drain or suction fitting in a RECREATIONAL WATER FACILITY that cannot be completely covered or blocked by a 457 millimeters x 584 millimeters (18 inches x 23 inches) body-blocking element and that is rated by the test procedures or by the appropriate calculation in accordance with ASME A112.19.8M.
Utility sink: Any sink located in a FOOD SERVICE AREA not intended for handwashing and/or warewashing.
Wading pool: RECREATIONAL WATER FACILITY with a maximum depth of less than 1 meter and that is not designed for use by children. must be sized to prevent the storage of bulk foods in provisions passageways unless the passageways are 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.

# Food Flow
Arrange the flow of food through a vessel in a logical sequence that eliminates or minimizes cross-traffic or backtracking.
Provide a clear separation of clean and soiled operations. When a common corridor is used for movement of both clean and soiled operations, the minimum distance from bulkhead to bulkhead must be considered. Within a galley, the standard separation between clean and soiled operations must be a minimum of 2 meters (612 feet). For smaller galleys (e.g., specialty, bell box) the minimum distance will be assessed during the plan review. Additionally, common corridors for size and flow of galley operations will be reviewed during the plan review.
Provide an orderly flow of food from the suppliers at dockside through the FOOD STORAGE, PREPARATION, and finishing areas to the SERVICE areas and, finally, to the waste management area. The goals are to reduce the risk for cross-contamination, prepare and serve food rapidly in accordance with strict time and temperature-control requirements, and minimize handling.
Provide a size profile for each FOOD AREA, including provisions, preparation rooms, galleys, pantries, warewash, garbage processing area, and storage. The size profile shows the square meters of space designated for that area. Where possible, the VSP will visit the profile vessel(s) to verify the capacity during operational inspections. The size profile must be an established standard for each cruise line based on the line's review of the area size for the same FOOD AREA in its existing vessels. As the ship size and passenger and crew totals change, there must be a proportional change in each FOOD AREA size based on the profile to ensure the service needs are met for each area. Size evaluations of FOOD AREAS will incorporate seating capacity and staffing, service, and equipment needs.
During the plan review process VSP evaluates the size of a particular room or area and the flow of food through the vessel to those rooms or areas. VSP will also use the results of operational inspections to review the size profiles submitted by individual cruise lines.

# Equipment Requirements

# Galleys
The equipment in sections 6.2.1.1 through 6.2.1.12 is required in galleys, depending on the level and type of service, and may be recommended for other areas.

# Blast Chillers
Incorporate BLAST CHILLERS into the design of passenger and crew galleys. More than one unit may be necessary depending on the size of the vessel, and the distances between the BLAST CHILLERS and the storage and service areas.
The size and type of BLAST CHILLERS installed for each FOOD PREPARATION AREA are based on the concept/menu, operational requirements to satisfy that menu, and volume of food requiring cooling.

# Utility Sinks
Include food preparation UTILITY SINKS in all meat, fish, and vegetable preparation rooms; in 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 UTILITY SINKS in vegetable preparation rooms.

# Food Storage
Include storage cabinets, shelves, or racks for food products and equipment in FOOD STORAGE, PREPARATION, and SERVICE AREAS, including bars and pantries.

# Tables, Carts, or Pallets
Locate fixed or 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.

# Storage for Large Utensils
Include a storage cabinet or rack for large utensils such as ladles, paddles, whisks, and spatulas and provide for vertical storage of cutting boards.

# Sizing
Size DECK DRAINS, SCUPPERS, and sinks to eliminate spillage and overflow to adjacent deck surfaces.

# Deck Drainage
Provide sufficient deck drainage and design deck and SCUPPER drain lines in all FOOD SERVICE and warewash areas to prevent liquids from pooling on the decks. Do not use DECK SINKS as substitutes for DECK DRAINS.

# Cross-drain Connections
Provide cross-drain connections to prevent pooling and spillage from the SCUPPER when the vessel is listing.

# Coaming
If a nonremovable coaming is provided around a DECK DRAINS, ensure that the juncture with the deck is COVED. Integral COVING is not required.

# Ramps 6.6.1 Installation
Install ramps over thresholds and ensure that they are easily REMOVABLE or sealed in place. Slope ramps for easy trolley roll-in and roll-out. Ensure ramps 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 CLEANABLE materials.
Gray and Black Water Drain Lines

# Installation
Limit the installation of drain lines that carry BLACK WATER or other liquid wastes directly overhead or horizontally through spaces used for FOOD PREPARATION or STORAGE. This limitation includes areas for washing or storing utensils and equipment (e.g., in bars, in deck pantries, and over buffet counters).
If installation of waste lines is unavoidable in these areas, sleeve weld or butt weld steel piping; and heat fuse or chemically weld plastic piping.
For SCUPPER lines, factory assembled transition fittings for steel to plastic pipes are allowed when manufactured per ASTM F1973 or equivalent standard. Do not use push-fit or press-fit piping over these areas.

# General Hygiene Facilities Requirements for Food Areas

# Handwashing Stations

# Potable Water
Provide hot and cold POTABLE WATER to all handwashing sinks. Equip handwashing sinks to provide water at a temperature between 38C (100F) and 49C (120F) through a mixing valve or combination faucet.

# Construction
Construct handwashing sinks of stainless steel in FOOD AREAS. Handwashing sinks in FOOD SERVICE AREAS and bars may be constructed of a similar, SMOOTH, durable material.

# Supplies
Provide handwashing stations that include a 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.
If attached to the bulkhead, permanently seal soap dispensers, paper towel dispensers, and waste towel receptacles or make them REMOVABLE for cleaning. Air hand dryers are not permitted.

# Dispenser Locations
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.
For a multiple-station sink, ensure that there is a soap dispenser within 380 millimeters (15 inches) of each faucet and a paper towel dispenser within 760 millimeters (30 inches) of each faucet.

# Dispenser Installation
Install paper towel dispensers a minimum of 450 millimeters (18 inches) above the deck (as measured from the lower edge of the dispenser).

# Installation Specifications
Install handwash sinks a minimum of 750 millimeters (30 inches) above the deck, as measured at the top edge of the basin, and so that employees do not have to reach excessively to wash their hands.
Install counter-mounted handwash sinks a minimum of 600 millimeters (24 inches) above the deck, as measured at the counter level.
The minimum size of the handwash sink basin must be 300 millimeters (12 inches) in length and 300 millimeters (12 inches) in width. The diameter of round basins must be at least 300 millimeters (12 inches). Additionally, the minimum distance from the bottom of the water tap to the bottom of the basin must be 200 millimeters (8 inches).

# Locations
Locate handwashing stations throughout FOOD-HANDLING, PREPARATION, and warewash areas so that no employee must walk more than 8 meters (26 feet) to reach a station or pass through a normally closed door that requires touching a handle to open.

# Food-dispensing Waiter Stations
Provide a handwashing station at food-dispensing waiter stations (e.g., soups, ice, etc.) where the staff do not routinely return to an area with a handwashing station.

# Food-handling Areas
Provide a handwashing station in provision areas where bulk raw foods are handled by provisioning staff.

# Crew Buffets
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.). Locate stations near the entrance of all officer/staff/crew mess areas where FOOD SERVICE lines are "selfservice."

# Soiled Dish Drop-off
Install handwashing stations at the soiled dish drop-off area(s) in the main galley, specialty galleys, and pantries for employees bringing soiled dishware from the dining rooms or other FOOD SERVICE AREAS to prevent long waiting lines at handwashing stations. Provide one sink or one faucet on a multiple-station sink for every 10 wait staff who handle clean items and are assigned to a FOOD SERVICE AREA during maximum capacity.
During the plan review, VSP will evaluate work assignments for wait staff to determine the appropriate number of handwashing stations.

# Faucet Handles
Install easy-to-operate sanitary faucet handles (e.g., large elephant-ear handles, foot pedals, knee pedals, or electronic sensors) on handwashing sinks in FOOD AREAS. 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.

# Signs
Install permanent signs in English and other appropriate languages stating "wash hands often," "wash hands frequently," or similar wording.

# Bucket Filling Station

# Location
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.

# Mixing Valve
Supply hot and cold POTABLE WATER through a mixing valve to a faucet with the appropriate BACKFLOW protection at each bucket filling station.

# Deck Drainage
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.

# Crew Public Toilet Rooms for Food Service Employees

# Location and Number
Install at least one employee toilet room in close proximity to the work area of all FOOD PREPARATION AREAS (beverage-only service bars are excluded). Provide one toilet per 25 employees and provide separate facilities for males and females if more than 25 employees are assigned to a FOOD PREPARATION AREA, excluding wait staff. This refers to the shift with the maximum number of food employees, excluding wait staff. Urinals may be installed, but do not count toward the toilet/employee ratio.

# Main Galleys and Crew Galleys
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.

# Other Food Service Outlets
For other FOOD SERVICE outlets (lido galley, specialty galley, etc.), do not locate toilet rooms more than two decks above/below within the distance of a fire zone, if on the same deck, no more than one fire zone away (should be 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.

# Provisions
For preparations rooms located in provisions areas, use the distance requirement described in 7.3.1.2 to locate toilet rooms.

# Ventilation and Handwashing
Install exhaust ventilation and handwashing facilities in each toilet room. Air hand dryers are not permitted in these toilet rooms. Install a permanent sign in English, and other languages where appropriate, stating the exact wording: "WASH HANDS AFTER USING THE TOILET." Locate this sign on the bulkhead adjacent to the main toilet room door or on the main door inside the toilet room.

# Hands-free Exit
Ensure hands-free exit for toilet rooms, as described in section 36.1.1. Ensure handwashing facilities have sanitary faucet handles as in section 7.1.8.

# Doors
Install tight-fitting, self-closing doors.

# Decks
Construct decks of hard, durable materials and provide COVING at the bulkhead-deck juncture.

# Deckheads and Bulkheads
Install EASILY CLEANABLE deckheads and bulkheads.

# Equipment Placement and Mounting

# Seal
Seal counter-mounted equipment that is not PORTABLE to the bulkhead, tabletop, countertop, or adjacent equipment.
If the equipment is not sealed, provide sufficient, unobstructed space for cleaning around, behind, and between fixed equipment. The space provided is dependent on the distance from either a position directly in front or from either side of the equipment to the farthest point requiring cleaning as described in sections 8.

# Cleaning Distance Less Than 600 Millimeters (24 Inches)
A distance to be cleaned of less than 600 millimeters (24 inches) requires an unobstructed space of 150 millimeters (6 inches).

# Cleaning Distance Between 600 Millimeters (24 Inches) and 1,200 Millimeters (48 Inches)
A distance to be cleaned between 600 millimeters (24 inches) and 1,200 millimeters (48 inches) requires an unobstructed space of 200 millimeters (8 inches).

# Cleaning Distance Between 1,200 Millimeters (48 Inches) and 1,800 Millimeters (72 Inches)
A distance to be cleaned between 1,200 millimeters (48 inches) and 1,800 millimeters (72 inches) requires an unobstructed space of 300 millimeters (12 inches).
Cleaning Distance Greater Than 1,800 Millimeters (72 Inches)
A distance to be cleaned greater than 1,800 millimeters (72 inches) requires an unobstructed space of 460 millimeters (18 inches).

# Cleaning Distance
In case the unobstructed cleaning space includes a corner, the cleaning distance has to be treated separately in two sections. The farther space behind the equipment has to be treated separately according to sections 8.1.1 through 8.1.4. The closer space beside the equipment has to be treated by calculating closer and farther cleaning distance together and using cleaning space according to sections 8.1.1 through 8.1.4. The closer space always has to be minimum of 300 millimeters (12 inches). See Figure 8d.

# Seal or Elevate
Seal equipment that is not PORTABLE to the deck or elevate it on legs that provide at least a 150-millimeter (6-inch) clearance between the deck and the equipment. If no part of the equipment is more than 150 millimeters (6 inches) from the point of cleaning access, the clearance space may be only 100 millimeters (4 inches). This includes vending and dispensing machines in FOOD AREAS, including mess rooms.
Exceptions to the equipment requirements may be granted if there are no barriers to cleaning (e.g., equipment such as waste handling systems and warewashing machines with pipelines, motors, and cables) where a 150-millimeter (6-inch) clearance from the deck may not be practical.

# Deck Mounting
Continuous weld all equipment that is not PORTABLE to stainless steel pads or plates on the deck. Ensure the welds have SMOOTH edges, rounded corners, and no GAPS.

# Adhesives
Attach deck-mounted equipment as an integral part of the deck surface with glue, epoxy, or other durable, APPROVED adhesive product. Ensure that the attached surfaces are SMOOTH and EASILY CLEANABLE.

# Deckhead Clearance
Provide a minimum of at least 150 millimeters (6 inches) between equipment and deckheads. If this clearance cannot be achieved, extend the equipment to the deckhead panels and seal appropriately.

# 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 millimeters (4 inches). Completely seal any overhanging equipment along the bottom (Figure 9).
Mount equipment that is on a foundation or coaming at least 100 millimeters (4 inches) above the finished deck. Use cement, hard SEALANT, or continuous weld to seal equipment to the foundation or coaming.

# Counter-Mounted Equipment
Seal counter-mounted equipment, unless PORTABLE, to the countertop or mount on legs.

# Leg Length
The length of the legs is dependent on the horizontal distance of the 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.

# Fasteners
Use low profile, nonslotted, NONCORRODING, and easy-to-clean fasteners on FOOD-CONTACT SURFACES and in splash zones. The use of exposed slotted screws, Phillips head screws, or pop rivets in these areas is prohibited.

# Nonfood-contact Surfaces

# Seal
Seal equipment SEAMS with an appropriate SEALANT (see SEAM definition). Avoid excessive use of SEALANT.
Use stainless steel profile strips on surfaces exposed to extreme temperatures (e.g., freezers, cook tops, grills, and fryers) or for GAPS greater than 3 millimeters (1/8 inch). Do not use SEALANTS to close GAPS.

# Construction Materials
Use stainless steel or other durable, NONCORRODING, and EASILY CLEANABLE rigid or flexible material in the construction of drain lines. Do not use ribbed, braided, or woven materials in areas subject to splash or soiling unless coated with a SMOOTH, durable, and EASILY CLEANABLE material.

# Size
Size drain lines appropriately, with a minimum interior diameter of 25 millimeters (1 inch) for custom-built equipment.

# Walk-in Refrigerators and Freezers
Slope walk-in refrigerator and freezer evaporator drain lines and extend them through the bulkhead or deck.

# Evaporator Drain Lines
Direct walk-in refrigerator and freezer evaporator drain lines through an ACCESSIBLE AIR-BREAK to a deck SCUPPER or drain below the deck level or to a SCUPPER outside the unit.

# Deck Drains and Scuppers
Direct drain lines from DECK DRAINS and SCUPPERS in walk-in refrigerator and freezer units through an indirect connection to the wastewater system.

# Horizontal Distance
Install drain lines to minimize the horizontal distance from the source of the drainage to the discharge.

# Vertical Distance
Install horizontal drain lines at least 100 millimeters (4 inches) above the deck and slope to drain.

# Food Equipment Drain Lines
All drain lines (except condensate drain lines) from hood washing systems, cold-top tables, bains-marie, dipper wells, UTILITY SINKS, and warewashing sinks or machines must meet the following criteria:

# Length
Lines must be less than 1,000 millimeters (40 inches) in length and free of sharp angles or corners if designed to be cleaned in place by a brush.

# Cleaning
Lines must be READILY REMOVABLE for cleaning if they are longer than 1,000 millimeters (40 inches).

# Extend Vertically
Extend fixed equipment drain lines vertically to a SCUPPER or DECK DRAIN when possible. If not possible, keep the horizontal distance of the line to a minimum.

# Air-break
Handwashing sinks, mop sinks, and drinking fountains are not required to drain through an AIR-BREAK.
13.0 Electrical Connections, Pipelines, Service Lines, and Attached Equipment

# Encase
Encase electrical wiring from permanently installed equipment in durable and EASILY CLEANABLE material. Do not use ribbed or woven stainless steel electrical conduit where it is subject to splash or soiling unless it is encased in EASILY CLEANABLE plastic or similar EASILY CLEANABLE material. Do not use ribbed, braided, or woven conduit.

# Install or Fasten
For equipment that is not permanently mounted, install or fasten service lines in a manner that prevents the lines from contacting decks or countertops.

# Mounted Equipment
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.

# Seal Penetrations
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.

# Enclose Pipelines
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

# Warewashing
Install canopy exhaust hood or direct duct exhaust systems over warewashing equipment (except undercounter warewashing machines) and over threecompartment sinks in pot wash areas where hot water is used for sanitizing.

# Direct Duct Exhaust
Directly connect warewashing machines that have a direct duct exhaust to the hood exhaust trunk.

# Overhang
Provide canopy exhaust hoods over warewashing equipment or threecompartment sinks to have a minimum 150-millimeter (6-inch) overhang from the edge of equipment to capture excess steam and heat and prevent condensate from collecting on surfaces.

# Cleanout Ports
Install cleanout ports in the direct exhaust ducts of the ventilation systems between the top of the warewashing machine and the hood system or deckhead.

# Drip Trays
Provide ACCESSIBLE and REMOVABLE condensate DRIP TRAYS in warewashing machine ventilation ducts.

# Cooking and Hot Holding Equipment

# Cooking Equipment
Install hood or canopy systems above cooking equipment in accordance with safety of life-at-sea (SOLAS) requirements to ensure that they remove excess steam and grease-laden vapors and prevent condensate from collecting on surfaces.

# Hot Holding Equipment
Install a hood or canopy system or dedicated local exhaust ventilation directly above bains marie, steam tables, or other open hot holding equipment to control excess heat and steam and prevent condensate from collecting on surfaces.

# Countertop and Portable Equipment
Install a hood or canopy system or dedicated local extraction when SOLAS requirements do not specify an exhaust system for countertop cooking appliances or where PORTABLE appliances are used. The exhaust system must remove excess steam and grease-laden vapors and prevent collection of the cooking byproducts or condensate on surfaces.
For buffet service areas where FOOD PREPARATION occurs, galley standards for construction must be followed (see section 16.0). FOOD PREPARATION AREAS include areas where utensils are used to mix and prepare foods (e.g., salad, sandwich, sushi, pizza, meat carving) and the food is prepared and cooked (e.g., grills, ovens, fryers, griddles, skillets, waffle makers).
If such facilities are installed along a buffet counter, they will be evaluated in the plan review. For example, a station specific for salads, sushi, deli, or a pizzeria is a preparation area, as are locations where foods are prepared completely (e.g., waffle batter poured into griddle, cooked, plated, and served). However, a one-person carving station is not a preparation area. Omelet stations would have to be evaluated.

# Decks

# Buffet Lines
Install hard, durable, nonabsorbent, nonskid decks at all buffet lines that are at least 1,000 millimeters (40 inches) in width measured from the edge of the service counter or, if present, from the outside edge of the tray rail. Carpet, vinyl, and linoleum deck materials are not acceptable.

# Waiter Stations
Install hard, durable, nonabsorbent decks (e.g., tile, sealed granite, or marble) that extend at least 600 millimeters (24 inches) from the edge of the working side(s) of the waiter stations. The sides of stations that have a splash shield of 150 millimeters (6 inches) or higher are not considered working sides. Carpet, vinyl, and linoleum deck materials are not acceptable.

# Technical Spaces
Construct decks in technical spaces of hard, durable, nonabsorbent materials (e.g., tiles, epoxy resin, or stainless steel) and provide COVING. Do not use painted steel or concrete decking.

# Worker Side of Buffets and Bars
Install durable COVING as an integral part of the deck/bulkhead and deck/cabinet foundation juncture on the worker-only side of the deck/buffet and deck/bar.

# Consumer Side of Buffets and Waiter Stations
Install durable COVING at the consumer side of buffet service counters, counters shared with worker activities (islands), and waiter stations. Install durable COVING at deck/bulkhead junctures located within one meter of the waiter stations. Consumer sides of bars are excluded. See Figures 10a and  10b.

# Areas for Buffet Service and Food Preparation
For buffet service areas where FOOD PREPARATION occurs, galley standards for construction must be followed (see section 16.0).

# Food Display Protection

# Effective Means
Provide effective means to protect food (e.g., sneeze guards, display cases, raised shield) in all areas where food is on display. This includes locations where food is being displayed during preparation (e.g., carving stations, induction cooking stations, sushi, deli). This excludes teppanyaki style cooking.

# Solid Vertical Shield Without Tray Rail
For a solid vertical shield without a tray rail, the minimum height from the deck to the top edge of the shield must be 140 centimeters.

# Solid Vertical Shield With Tray Rail
For a solid vertical shield with a tray rail, for every 3 centimeters that the tray rail extends from the buffet, the height of the shield may be lowered by 1 centimeter, but the minimum height from the deck to the top edge of the shield must be 120 centimeters.

# Consumer Seating at Counter
For designs where consumers are seated at the counter and workers are preparing food on the other side of the sneeze guard, consideration must be given to the height of the preparation counter, consumer counter, and consumer seat.
VSP will evaluate these designs and establish the shield height during the plan review.

# Sneeze Guard Criteria

# Portable or Built-in
Sneeze guards may be temporary (PORTABLE) or built-in and integral parts of display tables, bains marie, or cold-top tables.

# Panel Material
Sneeze guard panels must be durable plastic or glass that is SMOOTH and EASILY CLEANABLE. Design panels to be cleaned in place or, if REMOVABLE for cleaning, use sections that are manageable in weight and length. Sneeze guard panels must be transparent and designed to minimize obstruction of the customer's view of the food. To protect against chipping, provide edge guards for glass panels. Sneeze guards for preparation-only protection do not need to be transparent.

# Spaces or Openings
If there are spaces or openings greater than 25 millimeters (1 inch) along the length of the sneeze guard (such as between two pieces of the sneeze guard), ensure that there are no food wells, bains marie, etc., under the spaces or openings.

# Position
Position sneeze guards so that the panels intercept a line between the average consumer's mouth and the displayed foods. 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 10).

# Sneeze Guard Design
If the buffet is built to the calculations in Figure 11:
The maximum vertical distance between a counter top and the bottom leading edge of a sneeze guard must be 356 millimeters (14 inches).
The bottom leading edge of the sneeze guard must extend a minimum horizontal distance of 178 mm (7 inches) beyond the front inside edge of a food well. The sum of a sneeze guard's protected horizontal plane (X) and its protected vertical plane (Y) must equal a minimum of 457 millimeters (18 inches) (Figure 10). Either X or Y may equal 0. Install side protection for sneeze guards if the distance between exposed food and where people are expected to stand is less than 1 meter (40 inches). See Figures 12-15 for additional examples of sneeze guards.

# Tray Rail Surfaces
Use tray rail surfaces that are sealed, COVED, or have an open design. These surfaces must also be EASILY CLEANABLE in accordance with guidelines for food splash zones.

# Food Pan Length
Consideration should be given to the length of the food pans in relation to the distance a consumer must reach to obtain food.

# Soup Wells
If soups, oatmeal, and similar foods are to be self-served, equipment must be able to be placed under a sneeze guard.

# Beverage Delivery System

# Backflow Prevention Device
Install a BACKFLOW PREVENTION DEVICE that is APPROVED for use on carbonation systems (e.g., multiflow beverage dispensing systems). Install the device before the carbonator and downstream of brass or copper fittings in the POTABLE WATER supply line. A second device may be required if noncarbonated water is supplied to a multiflow hose dispensing gun.

# Encase Supply Lines
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.

# Clean-in-place System
For bulk beverage delivery systems, incorporate fittings and connections for a clean-in-place system that can flush and sanitize the entire interior of the dispensing lines in accordance with the manufacturers' instructions.
Passenger Self-Service Buffet Handwashing Stations

# Number
Provide one handwashing station per 100-passenger seating or fraction thereof. Stations should be equally distributed between the major passenger entry points to the buffet area and must be separate from a toilet room.

# Passenger Entries
Provide handwashing stations at each minor passenger entry to the main buffet areas proportional to the passenger flow, with at least one per entry. These handwash stations can be counted towards the requirement of one per 100 passengers.

# Self-service Stations Outside the Main Buffet
Provide at least one handwashing station at the passenger entrance of each self-service station outside of the main buffet. Beverage stations are excluded.

# Equipment and Supplies
The handwashing station must include a handwash sink, soap dispenser, and single-use paper towel dispenser. Electric hand dryers can be installed in addition to paper towel dispensers. Waste receptacles must be provided in close proximity to the handwash sink and sized to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative but must be nonabsorbent, durable, and EASILY CLEANABLE.

# Automatic Handwashing System
An automatic handwashing system in lieu of a handwash sink is acceptable.

# Sign
Each handwashing station must have a sign advising passengers to wash hands before eating. A pictogram can be used in lieu of words on the sign.

# Location
Stations can be installed just outside of the entry. Position the handwashing stations along the passenger flow to the buffets.

# Lighting
Provide a minimum of 110 lux lighting at the handwash stations.

# Bar Counter Tops

# Access
Bar counter tops are to be constructed to provide access for workers and to prevent workers from stooping or crawling to access the bar area from pantries or service areas.

# Warewashing

# Prewash Hoses
Provide rinse hoses for prewashing (not required but recommended in bar and deck pantries). If a sink is to be used for prerinsing, provide a REMOVABLE strainer.

# Splash Panel
Install a splash panel if a clean utensil/glass storage rack or preparation counter is within an unobstructed 2 meters (612 feet) of a prewash spray hose. This does not include the area behind the worker.

# Food Waste Disposal
Provide space for trash cans, garbage grinder, or FOOD WASTE SYSTEMS. Grinders are optional in pantries and bars.

# Trough
Provide a food waste trough that extends the full length of soiled landing tables with FOOD WASTE SYSTEMS.

# Seal
Seal the back edge of the soiled landing table to the bulkhead or provide a minimum clearance between the table and the bulkhead according to section 8.0.

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

# Drain and Slope
Provide across-the-counter gutters with drains and slope the clean landing tables to the gutters at the exit from the warewashing machines. If the first gutter does not effectively remove 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.

# Space for Cleaning
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.

# Enclose Wiring
Enclose FOOD WASTE SYSTEM wiring in a durable and easy to clean stainless steel or nonmetallic watertight conduit. Install all warewashing machine components at least 150 millimeters (6 inches) above the deck, except as noted in section 8.4.

# Splash Panels
Construct REMOVABLE splash panels of stainless steel to protect the FOOD WASTE SYSTEM and technical areas.

# Materials
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.

# Size
Size warewashing machines for their intended use and install them according to the manufacturer's recommendations.

# Alarm
Equip warewashing machines with an audible or visual alarm that indicates if the sanitizing temperature or chemical sanitizer drop below the levels stated on the machine data plate.

# Data Plate
Affix data plate so that the information is easy to read by the operator. The data plate must include the following information as provided by the manufacturer of the warewash machine:

# Water Temperatures
Temperatures required for washing, rinsing (if applicable), and sanitizing.

# Water Pressure
Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse.

# Conveyer Speed or Cycle Time
Conveyor speed in meters or feet per minute or minimum transit time for belt conveyor machines; minimum transit time for rack conveyor machines; or cycle time for stationary rack machines.

# Chemical Concentration
Chemical concentration (if chemical sanitizers are used).

# Manuals and Schematics
Warewash machine operating manuals and schematics of the internal BACKFLOW PREVENTION DEVICES must be provided.

# Pot and Utensil Washing
Provide pot and utensil washing facilities as listed in section 6.2.2.

# Three-compartment Sinks
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 internal corners.

# Prevent Excessive Contamination
Install one of the following arrangements to prevent excessive contamination of rinse water with wash water splash:
- Gutter and drain: An across-the-counter gutter with a drain that divides the compartments. The gutter should extend the entire distance from the front edge of the counter to the backsplash. - Splash shield: A splash shield at least 25 millimeters (1 inch) above the flood level rim of the sink between the compartments. The splash shield should extend the entire distance from the front edge of the counter to the backsplash; - Overflow drain: An overflow drain in the wash compartment 100 millimeters (4 inches) below the flood level.

# Hot Water Sanitizing Sinks
Equip hot water sanitizing sinks with an easy-to-read TEMPERATURE-MEASURING DEVICE, a utensil/equipment retrieval system (e.g., long-handled stainless steel hook or other retrieval system), a jacketed or coiled steam supply with a temperature control valve, or electric heating system.

# Shelving
Provide sufficient shelving for storage of soiled and clean ware. Use open round tubular shelving or racks. Design overhead shelves to drain away from clean surfaces. Sufficient space must 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 per section 6.1.

# Ventilation
For ventilation requirements, see section 14.0.

# Lighting

# Work Surface
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 millimeters (30 inches) above the deck.

# Behind and Around Equipment
Provide a minimum light level of 110 lux (10 foot-candles) behind and around equipment as measured at the counter surface or at a distance of 760 millimeters (30 inches) above the deck (e.g., ice machines, combination ovens, beverage dispensers, etc.).

# Countertops
Provide a minimum light level of 220 lux (20 foot-candles) at countertops (e.g., beverage lines, etc.).

# Deckhead-mounted Fixtures
For effective illumination, place the deckhead-mounted light fixtures above the work surfaces and position them in an "L" pattern rather than a straight line pattern.

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

# Light Shields
Use shatter-resistant and REMOVABLE light shields for light fixtures. Completely enclose the entire light bulb or fluorescent light tube(s).

# Provision Rooms
Provide lighting levels of at least of 220 lux (20 foot-candles) in provision rooms, measured at 760 millimeters (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 millimeters (30 inches) above the deck.

# Bars and Waiter Stations
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 millimeters (30 inches) above the deck. Provide a minimum light level of 110 lux (10 foot-candles) at handwash stations at a bar, and ensure this level is able to be maintained at all times.

# Light Bulbs
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.

# Heat Lamps
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.

# Track or Recessed Lights
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.

# Cleaning Materials, Filters, and Drinking Fountains

# Facilities and Lockers for Cleaning Materials

# Racks
Provide bulkhead-mounted racks for brooms and mops or provide sufficient space and hanging brackets within CLEANING LOCKERS. Locate bulkheadmounted racks outside of FOOD STORAGE, PREPARATION, or SERVICE areas. These racks may be located on the soiled side of warewash areas.

# Stainless Steel
Provide stainless steel vented lockers, with COVED junctures, for storing buckets, detergents, sanitizers, cloths, and other wet items.

# Size and Location
Size and locate the lockers according to the needs of the vessel and make access convenient.

# Multiple-level Galleys
If CLEANING LOCKERS are not provided in each of the preparation areas, provide a single CLEANING ROOM for each deck of multiple level galleys. Construct rooms used for cleaning materials in accordance with section 16.0.

# Mop Cleaning
Provide facilities equipped with a mop sink and ADEQUATE DECK DRAIN or a pressure washing system for cleaning mops and buckets and that are separate from food facilities. The mop sink may be located on the soiled side of warewash areas.

# Black and Gray Water Systems

# Drain Lines
Limit the installation of drain lines that carry BLACK WATER or other liquid waste directly overhead or horizontally through spaces used for FOOD AREAS. This includes areas for washing or storage of utensils and equipment, such as in bars and deck pantries and over buffet counters. Sleeve-weld or butt-weld steel pipe and heat fuse or chemically weld plastic pipe.

# Piping
Do not use push-fit or press-fit piping over these areas. For SCUPPER lines, factory assembled transition fittings for steel to plastic pipes are allowed when manufactured per ASTM F1973 or equivalent standard.

# Drainage Systems
Ensure that BLACK and GRAY WATER drainage systems from cabins, FOOD AREAS, and public spaces are designed and installed to prevent waste back up and odor or gas emission into these areas.

# Venting
Vent BLACK WATER holding tanks to the outside of the vessel and ensure that vented gases do not enter the vessel through any air intakes.

# Independent
Construct BLACK WATER holding tank vents so that they are independent of all other tanks.

# General Hygiene
Construct handwashing stations in the following areas according to section 7.1.

# Wastewater Areas
Install at least one handwashing station in each main wastewater treatment, processing, and storage area.

# Laundry Areas
Install at least one handwashing station at soiled linen handling areas and at the main exits of the main laundry. Vessel owners will provide locations during the plan review.

# Housekeeping Areas
Install handwashing stations in housekeeping areas as described in section 35.1. Provide each handwashing station with a soap dispenser, paper towel dispenser, waste receptacle, and sign that states "wash hands often," "wash hands frequently," or similar wording in English and in other languages, where appropriate.

# Potable Water System

# Striping

# Potable Water Lines
Stripe or paint POTABLE WATER lines either in accordance with ISO 14726 (blue/green/blue) or blue only.

# Storage and Production Capacity for Potable Water

# Minimum Storage Capacity
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 and passengers on the vessel.

# Production Capacity
Provide POTABLE WATER production capacity of 120 liters (30 gallons) per day per person for the maximum capacity of crew and passengers on the vessel.
Potable Water Storage Tanks 22.7.1 General Requirements

# Independent of Vessel Shell
Ensure that POTABLE WATER storage tanks are independent of the shell of the vessel.

# No Common Wall
Ensure that POTABLE WATER storage tanks do not share a common wall with other tanks containing nonpotable water or other liquids.

# Cofferdam
Provide a 450-millimeter (18-inch) cofferdam above and between POTABLE WATER TANKS and tanks that are not for storage of POTABLE WATER and between POTABLE WATER TANKS and the shell. Skin or double-bottom tanks are not allowed for POTABLE WATER storage.

# Deck Top
If the deck is the top of POTABLE WATER TANKS, these tanks must be identified during the plan review. The shipyard will provide the owners a written declaration of the tanks involved and the drawings of the areas that include these tanks.

# Tanks with Nonpotable Liquid
Do not install tanks containing nonpotable liquid directly over POTABLE WATER TANKS.

# Coatings
Use APPROVED POTABLE WATER TANK coatings. Follow all of the manufacturer's recommendations for applying, drying, and curing the tank coatings. Provide the following for the tank coatings:
- Written documentation of the approval from the certification organization (independent of the coating manufacturer). - Manufacturer's recommendations for applying, drying, and curing.
- Written documentation that the manufacturer's recommendations have been followed for applying, drying, and curing.

# Items That Penetrate Tank
Coat all items that penetrate the tank (e.g., bolts, pipes, pipe flanges) with the same product used for the tank's interior.

# Super-chlorination
Design tanks to be super-chlorinated one tank at a time.

# Lines for Nonpotable Liquids
Ensure that lines for nonpotable liquids do not pass through POTABLE WATER TANKS.

# Nonpotable Lines Above Potable Water Tanks
Minimize the use of nonpotable lines above POTABLE WATER TANKS. If nonpotable water lines are installed, do not use mechanical couplings or push-fit or press-fit piping on lines above tanks. For SCUPPER lines, factory assembled transition fittings for steel to plastic pipes are allowed when manufactured per ASTM F1973 or equivalent standard.

# Coaming
If coaming is present along the edges or top of the tank, provide slots along the coaming to allow leaking liquids to run off and be detected.

# Welded Pipes
Treat welded pipes over the POTABLE WATER storage tanks to make them corrosion resistant.

# Lines Inside Potable Water Tanks
Treat all POTABLE WATER lines inside POTABLE WATER TANKS to make them jointless and NONCORRODING.

# Label Tanks
Label each POTABLE WATER TANK on its side and where clearly visible, with a number and the exact wording "POTABLE WATER" in letters a minimum of 13 millimeters (1/2 inch) high.

# Sample Cock
Install at least one sample cock located at least 450 millimeters (18 inches) above the deck plating on each tank. The sample cock must be easily ACCESSIBLE.
Point sample cocks down and identify them with the appropriate tank number.

# Storage Tank Access Hatch

# Installation
Install an access hatch for entry on the sides of POTABLE WATER TANKS.

# Storage Tank Water Level

# Automatic
Provide an automatic method for determining the water level of POTABLE WATER TANKS. Visual sight glasses are acceptable.

# Storage Tank Vents

# Location
Ensure that air-relief vents end at least 1,000 millimeters (40 inches) above the maximum load level of the vessel. Make the cross-sectional area of the vent equal to or greater than that of the filling line to the tank. Position the end of the vent so that its opening faces down or is otherwise protected, and install a 16-mesh corrosion-resistant screen.

# Single Pipe
A single pipe may be used as a combination vent and overflow.

# Vent Connections
Do not connect the vent of a POTABLE WATER TANK to the vent of a tank that is not a POTABLE WATER TANK.

# Storage Tank Drains

# Design
Design the tanks to drain completely.

# Drain Opening
Provide a drain opening that is at least 100 millimeters (4 inches) in diameter and preferably matches the diameter of the inlet pipe.

# Suction Pump
If drained by a suction pump, provide a sump and install the pump suction port in the bottom of the sump. Install separate pumps and piping not connected to the POTABLE WATER distribution system for draining tanks (Figure 16).
WATER systems. - Drinking fountains.
- Emergency showers.
- Eye wash stations.
- FOOD AREAS.
- Handwash sinks.
- HVAC fan rooms.
- Medical facilities.
Utility sinks for engine/mechanical spaces are excluded.

# Paint or Stripe
Paint or stripe POTABLE WATER piping and fittings either blue only or in accordance with ISO 14726 at 5-meter (15-foot) intervals and on each side of partitions, decks, and bulkheads except where the decor would be marred by such markings. This includes POTABLE WATER supply lines in technical lockers.

# Steam Generation for Food Areas
Use POTABLE WATER to generate steam applied directly to food and FOOD-CONTACT SURFACES. Generate the steam locally from FOOD SERVICE equipment designed for this purpose (e.g., vegetable steamers, combinationovens, etc.).

# Nonpotable Water
Steam generated by nonpotable water may be applied indirectly to food or food equipment if routed through coils, tubes, or separate chambers.

# Disinfection of the Potable Water System

# Before Placed in Service
Clean, disinfect, and flush POTABLE WATER TANKS and all parts of the POTABLE WATER system before the system is placed in service.

# Free Chlorine Solution
Ensure that DISINFECTION is accomplished by using a 50-MG/L (50-ppm) free chlorine solution for a minimum of 4 hours. Ensure that only POTABLE WATER is used for these procedures. Prior VSP agreement is required if alternative APPROVED DISINFECTION practices are used.

# Documentation
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 recommendation. Provide all manufacturers' literature for installation, operation, and maintenance.

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

# Distribution

# Sample Point
Provide an analyzer controlled, automatic halogenation system. Install the analyzer probe sample point at least 3 meters (10 feet) downstream of the HALOGEN injection point. If a static mixer is used in lieu of the 3-meter (10-foot) distance, see section 22.14.2.7 for static mixer requirements.

# Free Halogen Probes
Use probes to measure free HALOGEN and link them to the analyzer/controller and chemical dosing pumps.

# Backup Halogenation Pump
Provide a back-up halogenation pump with an automatic switchover that begins pumping HALOGEN when the primary (in-use) pump fails or cannot meet the halogenation demand.

# Probe/Sample Location
Locate HALOGEN analyzer probe and/or sample cock at a distant point in each distribution system loop where significant water flow exists.

# Alarm
Provide an audible alarm in a continually occupied watch station (e.g., the engine control room or bridge) to indicate low or high free HALOGEN readings at each distant point analyzer.

# Backflow Prevention
Provide POTABLE WATER taps with appropriate BACKFLOW prevention at HALOGEN supply tanks.

# Sample Cock Location

# Double-wall Construction
Double-wall construction between the SANITARY SEAWATER or POTABLE and nonpotable liquids with both of the following safety features:
- A void space to allow any leaking liquid to drain away.
- An alarm system to indicate a leak in the double wall.

# Single-wall Construction
Single-wall construction with all of the following safety features:

# Higher Pressure
Higher pressure of at least 1 bar on the SANITARY SEAWATER or POTABLE WATER side of the heat exchanger.

# Automatic Valve
An automatic valve arrangement that closes SANITARY SEAWATER or POTABLE WATER circulation in the heat exchanger when the pressure difference is less than 1 bar.

# Alarm
An alarm system that sounds when the diverter valve directs SANITARY SEAWATER or POTABLE WATER from the heat exchanger.

# Recreational Water Facilities (RWFs) Water Source

# Filling System
Provide a filling system that allows for the filling of each RWF with SANITARY SEAWATER or POTABLE WATER. For a compensation or make-up tank supplied with POTABLE water, an overflow line located below the fill line and at least twice the diameter of the fill line is an acceptable method of BACKFLOW protection provided that the overflow line discharges to the wastewater system through an indirect connection.

# Compensation or Make-up Tank
Where make-up water is required to replace water loss due to splashing, carry out, and other volume loss, install an appropriately designed compensation or make-up tank to ensure that ADEQUATE chemical balance can be maintained.

# Combining RWFs
No more than two similar RWFs may be combined.
CHILDREN'S POOLS and BABY-ONLY WATER FACILITIES must not be combined with any other type of RWFs.

# Independent Manual Testing
When combining RWFs, provisions must be made for independent manual water testing within the mechanical room for each RWF.

# Independent Slide RWF and Adult Swimming Pool
An independent slide RWF and an adult SWIMMING POOL may be combined provided that the water volume added to the slide and the slide pump capacity are sufficient to maintain the TURNOVER rate as shown in section 29.10. Any other combinations of RWFs will be decided on a case-by-case basis during the plan review.

# RWF Showers and Toilet Facilities

# Shower Temperature
Equip showers to provide POTABLE WATER at a temperature not to exceed 43C (110F) during normal operations. Install the showers within 10 meters of the entrances to RWFs. The location and number of showers for multifacilities with multiple entrances will be determined during the plan review.

# Showers for Children
RWFs designed for use by children under 6 years of age must have appropriately sized shower facilities. Standard height is acceptable, but the mechanism to operate the flow of water must not be more than 1 meter above the deck.

# Toilet Facilities
Locate toilet facilities within one fire zone (approximately 48 meters ) of each RWF and on the same deck. Install a minimum of two separate toilet rooms (either two unisex or one male and one female). Each toilet facility must include a toilet and a handwashing facility. The total number of toilets and toilet facilities required will be assessed during the plan review. Urinals may be installed in addition to the required toilet, but may not replace the toilet.

# Diaper-changing Facilities
Provide diaper changing facilities within one fire zone (approximately 48 meters ) and on the same deck of any BABY-ONLY WATER FACILITY. If these facilities are placed within toilet rooms, there must be one facility located within each toilet room (men's, women's, and unisex). Diaper-changing facilities must be equipped in accordance with section 34.2.1.

# RWF Drainage

# Independent System
Provide an independent drainage system for RWFs from other drainage systems. If RWF drains are connected to another drainage system, provide an AIR GAP or a DUAL SWING CHECK VALVE between the two. This includes the drainage for compensation or make-up tanks.

# Slope
Slope the bottom of the RWF toward the drains to achieve complete drainage.

# Seating Drains
If seating is provided inside an RWF, ensure that drains are installed to allow for complete draining of the seating area (including seats inside WHIRLPOOL SPAS and SPA POOLS).

# Drain Completely
Decorative and working features of an RWF must be designed to drain completely and must be constructed of nonporous EASILY CLEANABLE materials. These features must be designed to be shock halogenated.

# RWF Safety

# Antientrapment Drain Covers and Suction Fittings
Where referenced within these guidelines, drain covers must comply with the requirements in ASME A112.19.8-2007, including addenda. See table below for primary and secondary ANTIENTRAPMENT requirements.
VSP is aware that the requirements shown in Table 28.1.7 may not fully meet the letter of the Virginia Graeme Baker Act, but we also recognize the life-safety concerns for rapid dumping of RWFs in conditions of instability at sea. Therefore, it is the owner's decision to meet or exceed VSP requirements.

# Installation
Install dual 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 lines between the drains (Figure 17a). In a channel system (an UNBLOCKABLE DRAIN), a grate-type cover would be attached to the channel (Figure 17b). When fully assembled and installed, SUCTION FITTINGS must reduce the potential for body entrapment, digit, or limb entrapment in accordance with ASME A112.19.8M-2007.

# Stamped and Certified
Manufactured drain covers and SUCTION FITTINGS must be stamped and certified in accordance with the standards set forth in ASME A112.19.8-2007.

# Design of Field Fabricated Covers and Fittings
The design of custom/shipyard constructed (field fabricated) drain covers and SUCTION FITTINGS must be fully specified by a registered design professional in accordance with ASME A112.19.8-2007. The specifications must fully address cover/grate loadings; durability; hair, finger, and limb entrapment issues; cover/grate secondary layer of protection; related sump design; and features specific to the RWF.

# Alternate to Marking Field Fabricated Fittings
As an alternate to marking custom/shipyard constructed (field fabricated) drain cover fittings, the owner of the facility where these fittings will be installed must be advised in writing by the registered design professional of the information set forth in section 7.1.1 of ASME A112.19.8-2007.

# Accompanying Letter
A letter from the shipyard must accompany each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, the letter must specify the shipyard, name of the vessel, specifications and dimensions of the drain cover, as noted above, and the exact location of the RWF for which it was designed.
The registered design professional's name, contact information, and signature must be on the letter.

# Antientrapment/Antientanglement Requirements
See  *Options 1 through 5 are for fittings that are not under direct suction. These include both fittings to drain the RWF and fittings used to recirculate the water. Options 6 through 8 are for fittings that are under direct suction. These include fittings to drain the RWF and fittings used to recirculate the water.
Definitions:
- Alarm = the audible alarm must sound in a continuously manned space AND at the RWF. This alarm is for all draining: accidental, routine, and emergency. - GDS (GRAVITY DRAINAGE SYSTEM) = a drainage system that uses a collector tank from which the pump draws water. Water moves from the RWF to the collector tank due to atmospheric pressure, gravity, and the displacement of water by bathers. There is no direct suction at the RWF. - SVRS (SAFETY VACUUM RELEASE SYSTEM) = a system that stops the operation of the pump, reverses the circulation flow, or otherwise provides a vacuum release at a suction outlet when a blockage is detected. System must be tested by an independent third party and conform with ASME/ANSI A112.19.17 or ASTM standard F2387. - APS (AUTOMATIC PUMP SHUT-OFF system) = a device that detects a blockage and shuts off the pump system. A manual shut-off near the RWF does not qualify as an APS.

# Depth Markers

# Installation
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 inside the RWF tub. Ensure that the markers are in both meters and feet. Additionally, depth markers must be installed for every 1-meter (3foot) change in depth.

# Safety Signs

# Installation
Install safety signs at each RWF except for BABY-ONLY WATER FACILITIES. At a minimum the signs must include the following words:
- Do not use these facilities if you are experiencing diarrhea, vomiting, or fever. - No children in diapers or who are not toilet trained.
- Shower before entering the facility.
- Bather load number. (The maximum bather load must be based on the following factor: One person per 19 liters  per minute of recirculation flow.)
Pictograms may replace words, as appropriate or available.
It is advisable to post additional cautions and concerns on signs.
See section 31.3 for safety signs specific to BABY-ONLY WATER FACILITIES and section 32.3 for safety signs specific to WHIRLPOOL SPAS and SPA POOLS.

# Children's RWF
For the children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS." This is in addition to the basic RWF safety sign.
Life-saving Equipment

# Location
A rescue or shepherd's hook and an APPROVED floatation device must be provided at a prominent location (visible from the full perimeter of the pool) at each RECREATIONAL WATER FACILITY that has a depth of 1 meter (3 feet) or greater. These devices must be mounted in a manner that allows for easy access during an emergency.
- The pole of the shepherd's hook must be long enough to reach the center of the deepest portion of the pool from the side plus 0.6 meters (2 feet) It must be light, strong, and nontelescoping with rounded nonsharp ends. - The flotation device must have an attached rope that is at least 2/3 of the maximum pool width.

# Recirculation and Filtration Systems

# Skim Gutters
Where skim gutters are installed, ensure that the maximum fill level of the RWF is to the skim gutter level.

# Overflows
Ensure that overflows are directed by gravity to the compensation or make-up tank for filtration and DISINFECTION. Alternatively, overflows may be directed to the RWF drainage system. If the overflow is connected to another drainage system, provide an AIR GAP or a DUAL SWING CHECK VALVE between the two.

# Return Water
All water returning from an RWF must be directed to the compensation or make-up tank or the filtration and DISINFECTION system.

# Compensation or Make-up Tanks
Ensure that 100% of the water in the compensation or make-up tanks passes through the filtration and DISINFECTION systems before returning to the RWF. This includes any water directed to water features in RWF's.
DISINFECTION system capable of inactivating Cryptosporidium. Ensure that these systems are installed in accordance with the manufacturer's specifications. Secondary UV DISINFECTION systems must be designed to operate in accordance with the parameters set forth in NSF International or equivalent standard.

# Sized
Secondary DISINFECTION systems must be appropriately sized to disinfect 100% of the water at the appropriate TURNOVER rate. Secondary DISINFECTION systems are to be installed after filtration but before HALOGEN-based DISINFECTION. Unless otherwise accepted by the VSP, secondary DISINFECTION must be accomplished by a UV DISINFECTION system.

# Low-and Medium-pressure UV Systems
Low-and medium-pressure UV systems can be used and must be designed to treat 100% of the flow through the feature line(s). Multiple units are acceptable. UV systems must be designed to provide 40 mJ/cm 2 at the end of lamp life. UV systems must be rated at a minimum of 254 nm.

# Recirculation and Filtration System

# Compensation or Makeup Tank
Install a compensation or 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. This capacity must be equal to at least 3 times the total operating volume of the system.

# Accessible Drain
Install an ACCESSIBLE drain at the bottom of the tank to allow for complete draining of the tank. Install an access port for cleaning the tank and for the addition of batch halogenation and PH control chemicals.

# Secondary Disinfection and pH Systems
Design the system so that 100% of the water for the BABY-ONLY WATER FACILITY feature passes through filtration, halogenation, secondary DISINFECTION, and PH systems before returning to the BABY-ONLY WATER FACILITY.

# Disinfection and pH Control

# Independent Automatic Analyzer
Install independent automatic analyzer-controlled HALOGEN-based DISINFECTION and PH dosing systems. The analyzer must be capable of measuring HALOGEN levels in MG/L (ppm) and PH levels. Analyzers must have digital readouts that indicate measurements from the installed analyzer probes.

# Automatic Monitoring and Recording
Provide an automatic monitoring and recording system for the free HALOGEN residuals in MG/L (ppm) and PH levels. The recording system must be capable of recording these levels 24 hours/day.

# Secondary Disinfection System

# Cryptosporidium
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 must be designed to operate in accordance with the parameters set forth in NSF International for use in BABY-ONLY WATER FACILITIES.

# Size
Secondary DISINFECTION systems must be appropriately sized to disinfect 100% of the water at the appropriate TURNOVER rate. Secondary DISINFECTION systems are to be installed after filtration but before HALOGEN-based DISINFECTION. Unless otherwise APPROVED by