RECOMMENDED SHIPBUILDING CONSTRUCTION GUIDELINES 

FOR CRUISE VESSELS DESTINED TO CALL ON U. S. PORTS

VESSEL SANITATION PROGRAM

NATIONAL CENTER FOR ENVIRONMENTAL HEALTH

CENTERS FOR DISEASE CONTROL AND PREVENTION

UNITED STATES PUBLIC HEALTH SERVICE

AUGUST 2001

AUGUST 2001
CDC Construction Guidelines - AUGUST 2001 - page 2

Table of Contents Page1

1.0 Background and Purpose ............................................... 5

2.0 Revisions and Recommended Changes ................................... 7

3.0 Procedures for Making Requests for Plan Reviews, Consultations and

Construction-Related Inspections ......................................... 7

3.1 Plan Reviews and Consultations ................................... 8

3.2 On-Site Construction Inspections ................................... 9

3.3 Final Construction Inspections ..................................... 9

4.0 Equipment Standards, Testing and Certification ........................... 10

5.0 General Definitions ................................................... 10

6.0 General Facilities Requirements ........................................ 16

6.1 Size and Flow .................................................. 16

6.2 Equipment Requirements ........................................ 16

6.3 Equipment Surfaces ............................................ 18

6.4 Bulkheads, Deckheads, and Decks ................................ 19

6.5 Deck Drains and Scuppers ....................................... 20

7.0 General Hygiene Facilities Requirements ................................. 20

7.1 Handwashing Facilities .......................................... 20

7.2 Crew Toilet Facilities ............................................ 21

8.0 Equipment Placement and Mounting ..................................... 22

9.0 Fasteners and Requirements for Securing and Sealing Equipment . .......... 24

9.1 Food Contact Surfaces .......................................... 24

9.2 Non-Food Contact Surfaces ...................................... 24

9.3 Use of Sealants ................................................ 25

10.0 Latches and Hinges, and Handles ....................................... 25

11.0 Gaskets ............................................................. 25

12.0 Equipment Drain Lines ................................................ 25

13.0 Electrical Connections, Pipelines, and Other Attached Equipment ............ 26

14.0 Hood Systems ....................................................... 27

15.0 Provision Rooms and Walk-In Refrigerators and Freezers ................... 28

15.1 Bulkheads and Deckheads ....................................... 28

15.2 Decks ........................................................ 28

15.3 Provision Evaporators, Drip Pans, and Drain Lines .................. 29

16.0 Galleys, Food Preparation Rooms, and Pantries ........................... 29

16.1 Bulkheads and Deckheads ....................................... 29

16.2 Decks ........................................................ 30

1 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.
CDC Construction Guidelines - AUGUST 2001 - page 3

Table of Contents Page

17.0 Buffet Lines, Waiter Stations, Bars, Bar Pantries,

and Other Food Service Areas .......................................... 30

17.1 Bulkheads and Deckheads ....................................... 30

17.2 Decks ........................................................ 31

17.3 Food Display Protection ......................................... 31

17.4 Beverage Delivery System ....................................... 32

18.0 Warewashing ........................................................ 33

19.0 Lighting ............................................................. 35

20.0 Waste Management ................................................... 36

20.1 Food and Garbage Lifts ......................................... 36

20.2 Trolley, Waste Container, and Cleaning Equipment Wash Rooms ...... 37

20.3 Garbage Holding Facilities ....................................... 37

20.4 Garbage Processing Areas ...................................... 37

20.5 Sewage Systems ............................................... 38

21.0 Potable Water System ................................................. 39

21.1 Bunker Stations ................................................ 39

21.2 Filling Hoses ................................................... 39

21.3 Filling Hose Storage ............................................ 39

21.4 Fire/International Shore Connections and Technical Water Connections 40

21.5 Storage Capacity for Potable Water ............................... 40

21.6 Potable Water Storage Tanks .................................... 40

21.6.1 General Requirements ............................... 40

21.6.2 Storage Tank Manholes ............................. 41

21.6.3 Storage Tank Water Level ........................... 41

21.6.4 Storage Tank Vents ................................. 41

21.6.5 Storage Tank Drains ................................ 41

21.7 Suction Lines .................................................. 42

21.8 Potable Water Distribution System ................................ 42

21.9 Potable Water Pressure Tanks ................................... 43

21.10 Potable Water Pumps ........................................... 43

21.11 Evaporators, and Reverse Osmosis Plants ......................... 44

21.12 Halogenation ................................................... 44

21.12.1 Bunkering and Production ............................ 44

21.12.2 Distribution ........................................ 45

21.13 Disinfection of the Potable Water System ........................... 46

22.0 Backflow Prevention .................................................. 46

23.0 Swimming Pools ..................................................... 48

24.0 Whirlpool Spas ....................................................... 52
CDC Construction Guidelines - AUGUST 2001 - page 4

Table of Contents Page

25.0 Miscellaneous ........................................................ 54

25.1 Facilities and Lockers for Cleaning Materials ....................... 54

25.2 Filters ......................................................... 54

25.3 Drinking Fountains .............................................. 54

25.4 Facility for Cleaning of Maintenance Equipment ..................... 55

26.0 Ventilation Systems .................................................. 55

26.1 Air Supply Systems ............................................. 55

26.2 Air Exhaust Systems ............................................ 56

27.0 Child Care and Child Activity Centers .................................... 57

28.0 Acknowledgments ..................................................... 58

28.1 Individuals ..................................................... 58

28.2 Standards, Codes, and Other References Reviewed 

for Guidance ................................................... 58

29.0 Appendices .......................................................... 60

29.1 Sample Letter of Request for Construction Inspection ................. 60

29.2 VSP Contact Numbers .......................................... 61

29.3 VSP Construction Checklists and Vessel Profile Sheets .............. 61

Use of trade names is for identification purposes only and does not constitute endorsement by

the United States Department of Health and Human Services or the Centers for Disease Control

and Prevention.
CDC Construction Guidelines - AUGUST 2001 - page 5

Recommended Shipbuilding Construction Guidelines for

 Cruise Vessels Destined To Call on U. S. Ports

1.0 BACKGROUND AND PURPOSE

The Centers for Disease Control and Prevention (CDC) established the Vessel

Sanitation Program (VSP) in 1975 as a cooperative endeavor with the cruise

vessel industry. VSP’s goal is to assist the industry 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 6

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 7

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.

3.0 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 8

 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.

3.1 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. 
CDC Construction Guidelines - AUGUST 2001 - page 9

3.2 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. 

3.3 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. 
CDC Construction Guidelines - AUGUST 2001 - page 10

Figure 1 - Air Break

4.0 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.

5.0 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)
CDC Construction Guidelines - AUGUST 2001 - page 11

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). 
CDC Construction Guidelines - AUGUST 2001 - page 12

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 210 C (700 ) within 2 hours and 50 C (410 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.
CDC Construction Guidelines - AUGUST 2001 - page 13

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.
CDC Construction Guidelines - AUGUST 2001 - page 14

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.
CDC Construction Guidelines - AUGUST 2001 - page 15

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 ± 1.50 C or ± 30

F.

Utility Sink - Any sink located in a food service area not used for handwashing and/or

warewashing.
CDC Construction Guidelines - AUGUST 2001 - page 16

6.0 GENERAL FACILITIES REQUIREMENTS

6.1 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.

6.2 Equipment Requirements

6.2.1 The following is a list of equipment required, depending on the level of

service, in galleys and recommended for other areas: 

6.2.1.1 Blast chillers incorporated into the design of passenger

and crew galleys. More than one unit may be necessary

depending on the size of the vessel, the unit’s intended

application, and the distances between the chillers and

the storage and service areas. 

6.2.1.2 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
CDC Construction Guidelines - AUGUST 2001 - page 17

where personnel wash or soak food). An automatic

vegetable washing machine may be used in addition to

food preparation sinks in vegetable preparation rooms.

6.2.1.3 Storage cabinets, shelves, or racks for food products,

condiments, and equipment in food storage, preparation,

and service areas, including bars and pantries.

6.2.1.4 Portable tables, carts, or pallets in areas where food or

ice is dispensed from cooking equipment, such as from

soup kettles, steamers, braising pans, tilting skillets, or

ice storage bins. Provide a storage cabinet or rack for

large items such as ladles, paddles, whisks, and

spatulas.

6.2.1.5 Knife lockers that are easily cleanable and meet food

contact standards.

6.2.1.6 Storage areas, cabinets, or shelves for waiter trays.

6.2.1.7 Dishware lowerators or similar dish storage and 

dispensing cabinets.

6.2.1.8 An adequate number of work counters or food

preparation counters that provide sufficient work space.

6.2.1.9 Drinking fountains.

6.2.1.10 Cleaning lockers.

6.2.2 The main pot washing area(s) serving a full galley operation, shall have

at a minimum, a three compartment sink with a pre-wash station or a

four-compartment sink with an insert pan and an overhead spray. The

sink design shall allow for handling the largest piece of equipment used

in the areas being served. Automatic warewashing machines with

separate pre-wash stations may be used in addition to the threecompartment sinks, provided the machines are sized to the equipment

being washed. A single-door, pass-through type warewashing

machine is preferable to an undercounter model. 

6.2.3 Depending on the size of facilities and distance to central pot washing

facilities and other factors, heavy-use areas such as bakeries, butcher

shops, and other preparation areas may require a pre-wash station
CDC Construction Guidelines - AUGUST 2001 - page 18

(including overhead spray) or a four-compartment sink with an insert

pan and an overhead spray.

6.2.4 All food preparation areas shall have easy access to a threecompartment utensil washing sink or a warewashing machine

equipped with a dump sink and a pre-wash hose. 

6.2.5 Beverage dispensing equipment shall have readily removable drain

pans, or built-in drains in the tabletop.

6.2.6. Condiment dispensing equipment shall have readily removable drain

pans

6.2.7 Provide storage areas for all equipment and utensils used in food

preparation areas such as ladles and cutting blades

6.2.8 Ensure that the design of all installed equipment directs food and wash

water drainage into a container, deck drain scupper, or deck sink, and

not directly or indirectly onto a deck.

6.2.9 Provide a utility sink in areas such as beverage stations where it is

necessary to refill pitchers or dispensers or discard liquids such as

coffee. Provide ice cream, sherbert, or similar product dipper wells

with running water and proper drainage.

6.2.10 For openings to ice bins, food display cases, and other such food and

ice holding facilities, provide tight fitting doors or similar protective

closures that prevent contamination of stored products.

6.2.11 Protect countertop openings and rims of food cold tops, bains-marie,

ice wells, and other drop-in type food and ice holding units with a

raised integral edge or rim of at least 5 mm (3/16 inch) above the

counter level around

6.3 Equipment Surfaces

6.3.1 In general, all food c

 the opening.

ontact, splash contact and exposed non-food

contact surfaces shall be smooth, durable, noncorroding and designed 

to preclude unnecessary edges, projections, or crevices and easily

cleanable. 

6.3.2 Ensure that all food contact surfaces consist of materials approved for

food contact. Food contact surfaces shall be smooth, durable,

noncorroding, easily cleanable, readily accessible, and maintainable;
CDC Construction Guidelines - AUGUST 2001 - page 19

provided with coved corners, and preferably seamless in accordance

with current ANSI/NSF standard for food service equipment. Form

external corners and angles with no sharp edges and with a sufficient

radius to permit proper drainage. Use only sealants certified to

ANSI/NSF, (i.e., NSF Standard 51) criteria on food contact and food

splash surfaces. Use approved sealants in limited application when

practical function or design requires. Avoid excessive use of sealant. 

6.3.3 Splash contact surfaces shall consist of materials that are approved for

food contact. Splash contact surfaces shall be smooth with no sharp

edges, durable, non-corroding, readily accessible, and easily

cleanable.

6.3.4 Non-food contact surfaces shall be durable and noncorroding. 

Exposed surfaces shall be smooth, easily cleanable, and accessible. 

6.4. Bulkheads, Deckheads and Decks

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

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.
CDC Construction Guidelines - AUGUST 2001 - page 20

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 1⁄2

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.

7.0 GENERAL HYGIENE FACILITIES REQUIREMENTS

7.1 Handwashing Stations

7.1.1 Construct handwashing sinks of stainless steel or other similar durable

materials. Provide hot and cold running water from a single mixing

faucet.
CDC Construction Guidelines - AUGUST 2001 - page 21

7.1.2 Ensure that handwashing stations include a suitable soap dispenser, a

paper towel dispenser, a corrosion-resistant waste receptacle and,

where necessary, splash panels to protect adjoining equipment. 

Paper towel dispensers and waste towel receptacles shall be either

permanently sealed or readily removable for cleaning if attached to the

bulkhead.

7.1.3 Provide an adequate number of bucket filling stations, below the 

handwashing sinks. Each bucket filling station shall be provide hot

and cold water supplied through a mixing valve to a faucet with the 

appropriate backflow protection. Provide appropriate deck drainage

(e.g., scupper) under all bucket filling stations.

7.1.4 Install handwashing stations throughout the food handling, preparation,

and warewashing areas so that no employee must walk more than 8 m

(25 feet) to reach a station. (Waiter stations and provision areas are

excluded) Handwashing sinks shall be approximately 750 mm (30

inches) above the deck. Travel through a normally closed door to

reach a handwashing station shall be avoided. Employees shall not

be required to squat or reach excessively to wash their hands at a

handwashing sink.

7.1.5 Install a sufficient number of handwashing sinks at the soiled dish

drop-off area in the main galley to allow quick turn-around time for

employees bringing soiled dishware from the dining rooms or other

food service areas and to prevent long waiting lines at handwashing

stations. 

7.1.6 Install easy-to-operate, sanitary faucet handles, (e.g.,elephant ear

handles, foot pedals, knee pedals, or electronic sensors) on

handwashing sinks in food service areas. A self-closing, slow-closing,

or metering faucet shall provide a flow of water for at least 15 seconds

without the need to reactivate the faucet. 

7.1.7 Install permanent signs in English and in other languages where

appropriate, stating that frequent handwashing is required.

7.2 Crew Toilet Facilities located in proximity to food preparation areas.

7.2.1 Install toilet rooms for use by employees in proximity to the work area

of all food preparation areas.

7.2.2 Ensure that toilet rooms are well-ventilated and equipped with

handwashing facilities. Install permanent signs in English and other

languages where appropriate, stating that frequent handwashing is

required.
CDC Construction Guidelines - AUGUST 2001 - page 22

7.2.3 Ensure that toilet rooms are completely enclosed and have tight-fitting,

self-closing doors.

7.2.4 Ensure that the decks are constructed of hard, durable materials and

are coved at the bulkhead-deck juncture to provide at least a 10 mm

(3/8 inch) radius.

7.2.5 Ensure that deckheads and bulkheads are easily cleanable.

8.0 EQUIPMENT PLACEMENT AND MOUNTING

8.1 Seal permanently installed equipment to the bulkhead, table-tops, countertops, and/or to adjacent equipment. For permanently installed equipment that

is not sealed to bulkheads and adjacent equipment, spacing shall be based

on accessibility for cleaning. (These guidelines do not apply to open racks or

other equipment of open design or easily movable equipment mounted on

wheels or slides.)

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.

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. 
CDC Construction Guidelines - AUGUST 2001 - page 23

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). 
CDC Construction Guidelines - AUGUST 2001 - page 24

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.

9.0 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.

9.1.2 Do not use non-easily cleanable fasteners, (e.g., exposed slotted

screws, Phillips head screws, or pop rivets) in food splash zones or on

food contact surfaces. Fasteners, when used, must be low profile,

non-slotted, non-corroding, and easily cleanable.

9.2 Non-Food Contact Surfaces

9.2.1 Seal non-food contact surfaces of equipment, gaps and seams less

than 3 mm (1/8 inch) with an approved sealant. For surfaces exposed

to extreme temperatures or for gaps greater than 3 mm (1/8 inch), use

only stainless steel profile strips. Avoid the excessive use of sealant. 
CDC Construction Guidelines - AUGUST 2001 - page 25

9.2.2 Ensure that slotted or Phillips head screws or pop rivets and other

fasteners used in non-food contact areas are constructed of corrosionresistant materials.

9.3 Use of Sealants

9.3.1. Ensure that sealants are approved and appropriate for each

application. 

10.0 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.

11.0 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.

12.0 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
CDC Construction Guidelines - AUGUST 2001 - page 26

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.

13.0 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.
CDC Construction Guidelines - AUGUST 2001 - page 27

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. 

14.0 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. 
CDC Construction Guidelines - AUGUST 2001 - page 28

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.

15.0 PROVISION ROOMS AND WALK-IN REFRIGERATORS AND FREEZERS

15.1 Bulkheads and Deckheads

15.1.1 Provide tight-fitting stainless steel bulkheads in walk-in refrigerators

and freezers and line doors with stainless steel.

15.1.2 Painted steel is acceptable for provision passageways and in

drystores areas. Light colors are recommended. Stainless steel

panels are preferable for dry storage areas. 

15.1.3 Provide bumper guards to protect bulkheads from forklift damage in

passageways through which food is transferred.

15.2 Decks

15.2.1 Use hard, durable, non-absorbent decking, e.g., tiles, or diamond

plate corrugated stainless steel deck panels in refrigerated provision

rooms. Cove all bulkhead and deck junctures with a 10 mm (3/8 inch)

radius and seal tight. If a forklift will be used in this area, reinforce

stainless steel panels sufficiently to prevent buckling. 

15.2.2 Painted steel decking is acceptable in provisions passageways and

drystores areas.
CDC Construction Guidelines - AUGUST 2001 - page 29

15.3 Provision Evaporators, Drip Pans, and Drain Lines

15.3.1 Ensure that the evaporators located in the walk-in refrigerators,

freezers, and dry stores are constructed with stainless steel panels

that cover piping, wiring, coils, and other difficult-to-clean components.

15.3.2 Ensure that the evaporator drip-pans are constructed of stainless

steel, have coved corners, are sloped to drain, are of sufficient

strength to maintain slope, and are readily accessible for cleaning.

15.3.3 Place non-metal spacers between the drip pan brackets and the

interior edges of the pans.

15.3.4 Ensure that all fasteners comply with the guidelines in Section 9.0.

15.3.5 Provide a heater coil for freezer drip pans, and attach it to a stainless

steel insert panel or to the underside of the drip pan. The panel shall

be easily removable for cleaning of the drip pan. Ensure that heating

coils provided for drain lines are installed inside of the lines. 

15.3.6 Position and size refrigeration condensate drip pans to ensure

catchment of drippage from the entire surface area of the evaporator

unit.

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.

16.0 GALLEYS, FOOD PREPARATION ROOMS, AND PANTRIES

16.1 Bulkheads and Deckheads

16.1.1 Construct bulkheads and deckheads, including doors, door frames,

and columns with a high quality, corrosion resistant stainless steel. 

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.
CDC Construction Guidelines - AUGUST 2001 - page 30

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.

16.1.5 Seal all openings where piping and other items penetrate the

bulkheads and deckheads.

16.2 Decks

16.2.1 Construct decks from hard, durable, non-absorbent, non-skid material. 

Cove and sealed tight all bulkhead and deck junctures.

16.2.2 Seal all deck tiling with a durable, water-tight grouting material. Seal

stainless steel deck plate panels with a continuous, non-corroding

weld.

16.2.3 In technical spaces below undercounter cabinets, counters or

refrigerators, the deck shall be a durable, non-absorbent, easily

cleanable surface such as tile or stainless steel. Do not use painted

steel and concrete decking.

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

deck.

17.0 BUFFET LINES, WAITER STATIONS, BARS, BAR PANTRIES AND OTHER

FOOD SERVICE AREAS

17.1 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 - AUGUST 2001 - page 31

17.2 Decks

17.2.1 Ensure that all buffet lines have hard, durable, non-absorbent decks

that are at least 1 m (3 feet) in width measured from the edge of the

service counter or from the outside edge of the tray rail, if such a rail is

present.

17.2.2 Ensure that the dining room service stations have a hard, durable, nonabsorbent deck, e.g., sealed granite or marble, at least 600 mm (2

feet) from the edge of the working sides of the service station.

17.2.3 Ensure that the decks behind service counters, under equipment, and

in technical spaces are constructed of hard, durable, non-absorbent

materials, e.g., tiles, epoxy resin, or stainless steel. Do not use

painted steel and concrete decking.

17.2.4 Use durable linoleum tile or durable vinyl deck covering may be used

only in staff, crew or officers’ dining areas.

17.2.5 Ensure that all bulkhead and deck junctures (including deck/buffett,

deck/bar, deck/waiter station) have a 10 mm radius coving and are

sealed tight.

17.3 Food Display Protection

17.3.1 Provide effective means to protect food (e.g., sneeze shields or

display cases) in all areas where food is on display for consumption.

17.3.2 Ensure that sneeze guards meet the following criteria:

17.3.2.1 Sneeze guards may be temporary (portable), built-in,

permanent, and integral parts of display tables, bainsmarie, or cold-top tables.

17.3.2.2 Sneeze guard panels shall be durable plastic or glass

that is smooth and easily cleanable. Sections of

manageable lengths shall be removable for cleaning.
CDC Construction Guidelines - AUGUST 2001 - page 32

Figure 17.3 - Sneeze Guard Detail

17.3.2.3 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). 

17.3.3 Tray rail surfaces shall be sealed and easily cleanable in accordance

with guidelines for food splash zones.

17.4 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 33

18.0 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 34

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 35

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.

18.15.3 Provide warewashing facilities that are accessible to all food

preparation areas, such as the bakery and pantries.

18.16 Provide sufficient shelving for storage of soiled and clean ware. Minimum

storage available for soiled ware should be approximately 1/3 the volume

provided for clean ware. Use either solid or open tubular shelving or racks. 

Design solid overhead shelves so that they drain at each end to the landing

table below.

18.17 Provide adequate ventilation to prevent condensation on the deckhead or

adjacent bulkheads. Ensure that any filters installed over warewashing

equipment are easily removable.

19.0 LIGHTING

19.1 Ensure that a minimum of 220 lux (20 foot candles) of light is available at the

work surface level in all food preparation, food service, and warewashing

areas. For equipment storage, garbage and food lifts, garbage rooms, and

toilet rooms, provide 220 lux (20 foot candles) of lighting at a distance of 760

mm (30 inches) above the deck. 

19.2 For effective illumination, place the deckhead mounted light fixtures above the

work surfaces and positioned them in an "L" pattern rather than a straight line

pattern.

19.3 Ensure that light fixtures are installed tightly against the bulkhead and deckhead

panels and electrical penetrations are sealed completely to allow easy cleaning

around the fixtures. 

19.4 Ensure that light shields on light fixtures are shatter-resistant, and removable,

and that they completely enclose the entire light bulb or fluorescent light tube(s).

19.5 Lighting levels shall be at least of 220 lux (20 foot candles) in provision rooms

when measurements are taken while the rooms are empty. Lighting levels shall

be of at least 110 lux (10 foot candles) during normal operations when foods

are stored in the rooms.

19.6 In bars and dining room waiters’ stations designed for lowered lighting during

normal operations, provide 220 lux (20 foot candles) during cleaning

operations.
CDC Construction Guidelines - AUGUST 2001 - page 36

19.7 Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in

areas where there is exposed food; clean equipment, utensils, and linens; or

unwrapped single-service, and single-use articles. 

19.8 Ensure that an infrared or other heat lamp shall be protected against breakage

by a shield surrounding and extending beyond the bulb so that only the face of

the bulb is exposed. 

19.9 Decorative track or recessed deckhead-mounted lights above bar countertops,

buffets, and other similar areas may be mounted on or recessed within the

deckhead panels without being shielded. However, the bulbs installed in these

light fixtures shall be the specially-coated, shatter-resistant type.

20.0 WASTE MANAGEMENT

20.1 Food and Garbage Lifts

20.1.1 Ensure that the interiors of food and garbage lifts are constructed of

stainless steel and meet the same standards as Section 16.0.

20.1.2 Ensure that the decks are constructed of a durable, non-absorbent,

non-corroding material and are coved at least 10 mm (3/8 inch) all

along the sides.

20.1.3 Position bulkhead-mounted air vents in the upper portion of the panels

or in the deckhead.

20.1.4 Install a drain at the bottom of the lift shaft. 

20.1.5 Ensure that the interiors of dumbwaiters are constructed of stainless

steel and meet the same standards that other food service areas must

meet. Ensure that the bottom of the dumbwaiter is constructed of

stainless steel and is coved to provide a 10 mm (3/8 inch) radius.

20.1.6 Ensure that light fixtures are recessed or fitted with stainless steel

guards to prevent breakage. 

20.1.7 Do not install trash or garbage chutes for transfer of waste material to

storage or processing areas.
CDC Construction Guidelines - AUGUST 2001 - page 37

20.2 Trolley, Waste Container, and Cleaning Equipment Wash Rooms

20.2.1 Construct bulkheads, deckheads, and decks to meet the same

standards described in Section 16.0 Provide a bulkhead-mounted

pressure washing system with a deck sink and drain. (An enclosed

automatic equipment washing machine or room may be used in place

of the pressure washing system and deck sink).

20.2.2 Provide an easily accessible handwashing station for employees

working in the area.

20.2.3 Provide adequate ventilation and extraction of steam and heat.

 

20.3 Garbage Holding Facilities

20.3.1 Construct a garbage- and refuse-storage or holding room of adequate

size to hold unprocessed waste for the longest expected period when

off-loading of waste is not possible. Separate the refuse-storage

room from all food preparation and storage areas.

20.3.2 Ensure that the storage room is well-ventilated, and that temperature

and humidity controlled. Provide a sealed, refrigerated space for

storing wet garbage. Ensure that the space meets the same criteria

utilized for cold storage facilities for food.

20.3.3 Provide an easily accessible handwashing station with a potable hot

and cold water tap for a hose connection and a deck drain.

20.3.4 Provide deck drainage to prevent pooling of any water.

20.3.5 Ensure that bulkheads, deckheads and decks are easily cleanable.

See 20.4.5

20.4 Garbage Processing Areas

20.4.1 Ensure that the garbage processing area is of adequate size for the

operation and has a sufficient number of tables for sorting.

20.4.2 Ensure that the sorting tables are constructed from stainless steel and

have coved corners and rounded edges. Deck coaming, if provided,

shall be at least 80 mm (3 inches) and coved. If the tables have

drains, direct the table drains to a deck drain and install a strainer in

the deck drain.
CDC Construction Guidelines - AUGUST 2001 - page 38

20.4.3 Ensure that the processing area includes a handwashing station, a

potable hot and cold water tap for a hose, and an adequate number of

deck drains.

20.4.4 Provide a storage locker for cleaning materials.

20.4.5 Ensure that all bulkheads and decks are easily cleanable. Provide an

adequate number of deck drains. Provide berm/coaming around all

waste-processing equipment and insure there is proper deck

drainage.

20.4.6 Ensure that adequate lighting of at least 220 lux (20 foot candles) is

provided at work surface levels.

20.4.7 Provide a sink equipped with a pressure washer or an automatic

washing machine to be used for washing equipment, storage

containers, and garbage barrels.

20.5 Sewage Systems

20.5.1 Drain lines carrying sewage or other liquid waste shall not pass

directly overhead or horizontally through spaces used for the

preparation, serving, or storage of food or the washing or storage of

utensils and equipment. Drain lines that are unavoidable in these food

areas shall be sleeve-welded, or butt welded and shall not have

mechanical couplings. Press fitted piping shall not be used over these

areas.

20.5.2 Black and grey water drain systems from cabins, food areas, and

public spaces shall be designed to prevent the back-up of waste and

the emission of odors or gases into these areas.

20.5.3 Vent sewage-holding tanks to the outside of the vessel so that they are

independent of all other tanks and are away from any air intakes. 
CDC Construction Guidelines - AUGUST 2001 - page 39

21.0 POTABLE WATER SYSTEM

21.1 Bunker Stations

21.1.1 Ensure that the filling line is positioned at least 460 mm (18 inches)

above the deck and is painted or striped auxiliary blue.

21.1.2 Ensure that the filling line has a tight-fitting cap fastened by a noncorroding chain so that the cap does not touch the deck when hanging.

21.1.3 Ensure that the screw connections for the hose attachments are unique

and fit only potable water hoses.

21.1.4 Label the filling line "POTABLE WATER FILLING" with at least 13 mm

(1⁄2 inch) high lettering stamped, stenciled, or painted on the bulkhead

in the area of the bunker line.

21.1.5 Filters may be used in the bunkering line before the halogenation

injection point. Filters must be accessible for inspection and

removable for cleaning.

21.2. Filling Hoses

21.2.1 Provide hoses designed for potable water use that are durable with

smooth, impervious linings, caps on each end, and fittings unique to

the potable water connections.

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

21.2.3 Label potable water hoses for use with the “potable water only”.

21.3 Filling Hose Storage

21.3.1 Construct potable water hose lockers from smooth, nontoxic, corrosion

resistant, easily cleanable material. 

21.3.2 Mount potable water hose lockers at least 450 mm (18 inches) above

the deck. Design hose lockers to be self-draining. 

21.3.3 Label potable water hose lockers “POTABLE WATER HOSE AND

FITTING STORAGE” in letters at least 13 mm (1⁄2 inch) high.

21.3.3 Provide storage space for at least four 15 m (50 feet) potable water

bunker hoses per bunker station.
CDC Construction Guidelines - AUGUST 2001 - page 40

21.4 Fire/International Shore Connections and Technical Water Connections

21.4.1 Install a reduced pressure principle (RP) backflow prevention

assembly on all connections where hoses from potable water supplies

on shore will be connected. 

21.5 Storage Capacity for Potable Water

21.5.1 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 ship. 

21.6 Potable Water Storage Tanks

21.6.1 General Requirements

21.6.1.1 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.

21.6.1.2 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.
CDC Construction Guidelines - AUGUST 2001 - page 41

21.6.1.6 Treat welded pipes over the tanks in order to make them

corrosion-resistant. 

21.6.1.7 Treat all potable water lines inside potable water tanks

so as to make them jointless and corrosion-resistant.

21.6.1.8 Label each potable water tank on its side and where

clearly visible, with a number and the words "POTABLE

WATER" in letters a minimum of 13 mm (1⁄2 inch) high.

21.6.1.9 Install sample cocks above the deck plating on each

tank. Ensure that sample cocks point down and that they

are identified and numbered for each tank.

21.6.2 Storage Tank Manholes

 21.6.2.1 Install manholes on the sides of potable water tanks.

21.6.3 Storage Tank Water Level

 21.6.3.1 Provide an automatic method for determining the water

level of potable water tanks. Visual site glasses are

acceptable.

21.6.4 Storage Tank Vents

21.6.4.1 Ensure that air-relief vents end well above the water line

of the vessel. The cross-sectional area of the vent shall

be equal to or greater than that of the filling line to the

tank. The vent shall terminate with the open end turned

down, or otherwise protected, and shall be screened

with 16-mesh corrosion-resistant screen.

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

overflow.

21.6.4.3 Do not connect the vent of a potable water tank to the

vent of a non-potable water tank.

21.6.5 Storage Tank Drains

21.6.5.1 Design tanks to drain completely.
CDC Construction Guidelines - AUGUST 2001 - page 42

Figure 21.6 - Potable Storage Tank Drains

21.6.5.2 Ensure that the drain opening is at least 100 mm (4

inches) in diameter, ideally the same diameter as that of

the inlet pipe.

21.6.5.3 When drainage is by suction pump, the water shall drain

from a sump. Use separate pumps to drain tanks. In

addition, locate the drain in the pump-discharge line

ahead of any branch take-off to the distribution system. 

Install a valve on the main immediately beyond the drain

line take-off (Figure 21.6).

21.7 Suction Lines

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

sump bottom.

21.8 Potable Water Distribution System

21.8.1 Locate distribution lines at least 460 mm (18 inches) above the deck

plating or the normal bilge water level.

21.8.2 Ensure that the potable water distribution lines are not crossconnected with the piping of any non-potable water system lines.

21.8.3 Ensure that no lead or cadmium pipes, fittings, or solder are used.

 
CDC Construction Guidelines - AUGUST 2001 - page 43

21.8.4 Ensure that only potable water taps are installed in food areas, the

hospital and the cabin showers and sinks.

21.8.5 Paint or stripe potable water piping and fittings in auxiliary blue at 5 m

(15 feet) intervals and on each side of partitions, decks, and

bulkheads except where decor would be marred by such markings.

21.8.6 Ensure steam that is not produced from potable water is only applied

indirectly to food or food equipment and provided through coils, tubes

or separate chambers. Steam applied directly to food and food

contact surfaces shall only be produced from potable water and shall

be generated locally by the food service equipment designed for this

purpose (e.g., vegetable steamers, combi-ovens, etc).

21.8.7 Ensure that an air gap or approved backflow prevention device is

present if potable water is supplied to a bilge, waste, ballast, or

laundry tank.

21.8.8 Potable water tanks and any parts of the potable water distribution

system shall be cleaned, disinfected, and flushed with potable water

before the system is placed in service.

21.9 Potable Water Pressure Tanks

21.9.1 Ensure that potable water hydrophore tanks are not cross-connected

to non-potable water tanks through the main air compressor.

21.9.2 Provide a filtered air supply from a non-permanent, quick-disconnect,

or independent compressor. The compressor shall not emit oil into the

final air product.

21.10 Potable Water Pumps

21.10.1 Ensure that the potable water pumps have adequate capacity for

service demands and are not used for any other purpose.

21.10.2 Ensure that pumps prime automatically and not manually. Use a direct

connection, not an airgap, when supplying water to a potable water

pump. 

21.10.3 Ensure that pumps and distribution lines are the proper size so that

pressure will be maintained at all times and at levels adequate to

operate all equipment.

 
CDC Construction Guidelines - AUGUST 2001 - page 44

21.11 Evaporators and Reverse Osmosis Plants

21.11.1 Locate the seawater inlets (sea chests) forward of all overboard waste

water and ballast tanks discharge outlets.

21.11.2 Use only direct connections to the potable water system. Do not use

swing lines.

21.11.3 Provide an air gap or reduced pressure principle (RP) backflow

assembly between the potable water system and the non-potable

water system. (Fresh water produced by an evaporator, or reverse

osmosis plant is not considered potable until after it has been pH

adjusted to the proper level.)

21.11.4 Post operating instructions near the evaporator, or reverse osmosis

plant.

21.11.5 Ensure that high- and low-pressure units connected directly to the

potable water lines have the ability to go to the waste system if the

distillate is not fit for use.

21.11.6 Ensure that units have a low-range salinity indicator, an operation

temperature indicator, an automatic discharge to waste, and an alarm

with trip setting.

21.11.7 Ensure that the high-saline discharge goes to bilge or overboard

through an airgap or reduced pressure principle backflow prevention

assembly.

21.12 Halogenation

21.12.1 Bunkering and Production

21.12.1.1 Provide labeled potable water taps with appropriate

backflow preventers at each halogen supply tank.

21.12.1.2 Provide a labeled sample cock at least 3 m (10 feet)

downstream of the halogen injection point.

21.12.1.3 Ensure that halogen injection is controlled by a flow

meter or analyzer.

21.12.1.4 Provide pH adjustment equipment for water bunkering

and production. The analyzer, controller, and dosing

pump shall be designed to accommodate changes in

flow rates.

 
CDC Construction Guidelines - AUGUST 2001 - page 45

21.12.2 Distribution

21.12.2.1 Provide a completely automatic halogenation system

that is controlled by an analyzer.

21.12.2.2 Ensure that the halogenation probe measures free

halogen and is linked to an analyzer/controller and

dosing pump. 

21.12.2.3 Provide a back-up halogenation system with a switchover that automatically begins pumping halogen when

the primary (in-use) pump fails to provide adequate

halogenation.

21.12.2.4 Ensure that all analyzer-chart recorders are located at a

distant point in the system where significant water flow

exists. The analyzer shall measure and indicate freehalogen.

21.12.2.5 Provide an audible alarm in a continually occupied

watch station, e.g., the engine-control room, to indicate

low free-halogen readings at the distant-point analyzer.

21.12.2.6 Provide labeled potable water taps with appropriate

backflow preventers at halogen injection points.

21.12.2.7 Locate a labeled sample cock at least 3 m (10 feet)

downstream of the halogen injection point.

21.12.2.8 Provide free-halogen analyzer-chart recorders with

ranges of 0 to 5.0 ppm and continuous recording

periods indicating the level of free-halogen for 24 hours

time periods, e.g., circular 24 hour charts. Test kits

provided to calibrate analyzer-chart recorders shall be

capable of reading in 0.2 ppm increments over a 0.0 to

5.0 ppm range. Electronic data loggers with certified

data security features used in lieu of chart recorders

shall produce records that conform to the principles of

operation and data display required of the analog

charts, including printing the records. Electronic data

logging shall be in increments of <15 minutes.
CDC Construction Guidelines - AUGUST 2001 - page 46

21.13 Disinfection of the Potable Water System

21.13.1 Disinfect the entire distribution system with a free

halogen concentration of at least 50 mg/L (ppm) for at

least 4 hours.

21.13.2 Provide written documentation (letter) of the disinfection.

22.0 BACKFLOW PREVENTION

 22.1 All non-potable connections to the potable water system shall use appropriate

backflow prevention (e.g., air gaps, reduced pressure principal backflow

prevention assemblies, pressure vacuum breakers, atmospheric vacuum

beakers, pressure-type backflow preventers, or double-check valves with

intermediate atmospheric vent).

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).

22.3 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.
CDC Construction Guidelines - AUGUST 2001 - page 47

22.9 Ensure that the following connections to the potable water system are protected

against backflow or back-siphonage by air gaps or mechanical backflow

prevention devices:

22.9.1 Potable water supply lines to swimming pools, whirlpool spas, hot

tubs, bathtubs, showers, and similar facilities.

22.9.2 Photographic laboratory developing machines and utility sinks.

22.9.3 Beauty and barber shop spray-rinse hoses.

22.9.4 Potable water faucets where hoses maybe connected.

22.9.5 Garbage grinders and pulpers.

22.9.6 Mechanical warewashing machines.

22.9.7 Hospital and laundry equipment.

22.9.8 Air conditioning expansion tanks.

22.9.9 Boiler feed water tanks.

22.9.10 Fire system.

22.9.11 Toilets.

22.9.12 Potable water, bilge, and sanitary pumps that require priming.

22.9.13 Freshwater or saltwater ballast systems.

22.9.14 International fire and technical water connections.

22.9.15 The potable water supply to automatic window washing systems which

utilize chemicals or chemical mix tanks .

22.9.16 Water softeners for non-potable fresh water if located before an air

gap.

22.9.17 Water softener and mineralizer drain lines shall be protected by an air

gap or reduced pressure principle backflow prevention assembly.

22.9.18 Any other connection between potable and non-potable water

systems.
CDC Construction Guidelines - AUGUST 2001 - page 48

23.0 SWIMMING POOLS

23.1 Use seawater, or a potable water supply passing through an air gap or

backflow preventer to fill swimming pools.

23.2 Provide an independent pool drainage system. If swimming pool drains are

connected to another drainage system, provide a double-check valve between

the two. Install a drain at the lowest point in the pool.

23.3 Ensure that the bottom of the pool slopes toward the drains to effect complete

drainage.

23.4 Provide anti-vortex type drain covers constructed of durable easily visible,

easily cleanable material and that meet ASME/ANSI A112.19.8M voluntary

standard for suction fittings (figure 3a-3c), or other drains that prevent

entrapment hazards as specified in U.S. Consumer Product Safety Publication

363-009801 (figure 4a-4b). 
CDC Construction Guidelines - AUGUST 2001 - page 49
CDC Construction Guidelines - AUGUST 2001 - page 50

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

23.6 Ensure that pool overflows are either directed by gravity to the make-up tank for

recirculation through the filter system or disposed of as waste.

23.7 Install recirculation, filtration, and disinfection equipment.

23.8 Ensure that pool equipment (i.e.; pumps and filters) has the capacity to turnover the pool water at least four times every 24 hours (i.e., once every 6 hours

or less).

23.9 Use self-priming, centrifugal pumps to recirculate pool water.

23.10 Install pumps large enough to recirculate the entire volume of the pool in 6

hours.

23.11 Ensure that surface skimmers are capable of handling approximately 80

percent of the filter flow of the recirculation system.

23.12 Provide at least one skimmer for each 47 m2 (500 square feet) of pool surface

area.

23.13 Provide a hair strainer between the pool outlet and the suction side of the

pumps to remove foreign debris such as hair, lint, and pins, etc.

23.14 Ensure that the removable portion of the strainer is corrosion-resistant and has

holes no greater than 6 mm (1/4 inch) in diameter. 

23.15 Ensure that filters are designed to remove all particles greater than 10

micrometers from the entire volume of the pool in 6 hours or less.

23.16 Filters shall be cartridge or media-type (e.g.; rapid-pressure sand filters, highrate sand filters, diatomaceous earth filters, or gravity sand filters). Filter sizing

shall be made consistent with ANSI standards for public pools.

23.17 All media-type filters shall be capable of being back-washed. 

23.18 Provide filter accessories, such as pressure gauges, air-relief valves, and rateof-flow indicators.

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

23.20 The make-up tank may be used to replace water lost by splashing and

evaporation. If the tank is supplied with potable water, ensure that the supply

enters through an air gap or backflow preventer. An overflow line at least twice

the diameter of the supply line and located below the tank supply line may be

used.
CDC Construction Guidelines - AUGUST 2001 - page 51

23.21 Provide easy access to the sand filters so that they can be inspected at least

on a weekly basis and the media can be changed periodically.

23.22 Water sample points shall be provided on the system for the testing of halogen

levels and routine calibration of the analyzer.

23.23 Provide analyzer controlled halogen-based disinfection equipment.

23.24 Ensure that pH adjustment is accomplished by using appropriate acids and

bases and that a buffering agent is used to stabilize the pH. Control the

injection of acids and bases by an analyzer.

23.25 Ensure that the pool mechanical room is accessible and well-ventilated and

that a potable water tap is provided in this room.

23.26 Mark all piping with directional-flow arrows and maintain a flow diagram and

operational instructions in a readily available location.

23.27 Ensure that the pool mechanical room and re-circulation system are designed

for easy and safe storage of chemicals and re-filling of chemical feed tanks. 

23.28 Ensure that drains are installed in the pool mechanical room in order 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.

23.29 Wading pools shall have their own independent recirculation, filtration and

halogenation system.

23.29.1 Ensure that the turn-over rate of water is at least once every 30

minutes.

23.29.2 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).

23.30 The depth of the pool shall be displayed prominently so that it can be seen from

the deck and in the pool. Depth markers should be labeled either in feet or

meters, or both. Additional depth markers shall be installed for every 1 m (3

feet) in change of depth and shall be displayed prominently so they can be

seen from the deck and in the pool.
CDC Construction Guidelines - AUGUST 2001 - page 52

24.0 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 400 C (1040 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.
CDC Construction Guidelines - AUGUST 2001 - page 53

24.15 Provide a hair strainer between the whirlpool outlet and the suction side of the

pumps to remove foreign debris such as hair, lint, and pins, etc.

24.16 Ensure that the removable portion of the strainer is corrosion-resistant and has

no holes greater than 6 mm (1/4 inch) in diameter.

24.17 Ensure that filters are designed to remove all particles greater than 10

micrometers from the entire volume of the whirlpool in 30 minutes or less.

24.18 Filters shall be cartridge, rapid-pressure sand filters, high-rate sand filters,

diatomaceous earth filters, or gravity sand filters. Filter sizing shall be made

consistent with ANSI standards for public pools.

24.19 Design and install filters in a manner that allows for easy access for inspection

and maintenance.

24.20 All media-type filters shall be capable of being back-washed. 

24.21 Ensure that filter accessories, such as pressure gauges, air-relief valves, and

rate-of-flow indicators are provided.

24.22 The make-up tank may be used to replace water lost by splashing and

evaporation. If the tank is supplied with potable water, ensure that the supply

enters through an air gap or backflow preventer. An overflow line at least twice

the diameter of the supply line and located below the tank supply line may be

used.

24.23 Provide analyzer controlled chemical dosing for both pH and disinfection.

24.24 Ensure that disinfection is accomplished by chlorination or bromination.

24.25 Water sample points shall be provided on the system for the testing of halogen

levels and routine calibration of the analyzer.

24.26 Ensure that pH adjustment is accomplished by using appropriate acids and

bases and that a buffering agent is used to stabilize the pH. Injection of acids

and bases shall be controlled by an analyzer.

24.27 Ensure that the whirlpool mechanical room is accessible and well-ventilated

and that a potable water tap is provided in this room.

24.28 Mark all piping with directional-flow arrows and maintain a flow diagram and

operational instructions in a readily available location.
CDC Construction Guidelines - AUGUST 2001 - page 54

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.

25.0 MISCELLANEOUS

25.1 Facilities and Lockers for Cleaning Materials

25.1.1 Provide storage lockers for cleaning material and equipment. If wet

brooms, mops, or other wet equipment are to be stored in the cleaning

lockers, vent the lockers.

25.1.2 Provide bulkhead-mounted racks on which to hang wet brooms and

mops, or provide sufficient space and hanging brackets within a

cleaning locker. Bulkhead-mounted racks shall be located outside

food storage, preparation, or service areas.

25.1.3 Provide stainless steel lockers with coved deck and wall junctures for

storing buckets, detergents, sanitizers, and cloths.

25.1.4 The number of lockers and the location and size of lockers is

determined by the needs of the vessel. Each area shall have

convenient access to lockers containing cleaning materials. 

25.1.5 Provide accessible facilities for cleaning mops and buckets separated

from food facilities.

25.1.6 Label all cleaning lockers “Cleaning Materials Only”.

25.2 Filters

 25.2.1 Water filters may only be installed at point-of-use e.g. beverage

machines, ice machines, combi-ovens, etc.

25.3 Drinking Fountains

25.3.1 Ensure that the water jet orifices from drinking fountains are slanted

and that the orifice is protected by a cover to prevent contamination. 

The water storage tanks and plumbing in water fountains shall be lead

free.
CDC Construction Guidelines - AUGUST 2001 - page 55

25.3.2 Provide drinking fountains with stainless steel cabinets in food

preparation areas. 

25.3.3 Ensure that the flow of the water stream from drinking fountains can be

controlled by the user.

25.3.4 Ensure that drinking fountains are accessible to galley personnel.

25.4 Facility for Cleaning of Maintenance Equipment

25.4.1 Provide facilities (e.g.,deep utility sinks) with hot and cold water or a

pressure-washing system with a deck sink and drain shall be provided

for cleaning of maintenance equipment such as brooms and mops. 

Provide bulkhead-mounted racks or hooks for hanging the equipment

for drying. Separate room(s) designated for this purpose from food

preparation and warewashing areas. 

26.0 VENTILATION SYSTEMS

26.1 Air Supply Systems

26.1.1 Design fan rooms so that they are accessible for periodic inspections

and air intake filter changing. 

26.1.2 Design air condition condensation collection pans to drain completely. 

Air condition condensate drainage from air chiller units shall be

through closed piping to prevent pooling of wastewater on the decks.

26.1.3 Locate air intakes for fan rooms so that any ventilation or processed

exhaust air is not drawn back into the vessel.

26.1.4 Ensure that all food preparation, warewashing, and toilet rooms shall

have a sufficient air supply. 

26.1.5 Design all cabin air vent diffusers for easy removal and cleaning.

 26.1.6 Air handling unit condensate drain pans shall be accessible for

inspection, maintenance, and cleaning. All major air supply trunks

shall have access panels to allow for periodic inspection and cleaning.
CDC Construction Guidelines - AUGUST 2001 - page 56

26.1.7 Provide a separate, independent air supply system for the engine

room and other mechanical compartments, such as fuel separation or

purifying rooms, which are located in and around the engine room.

26.2 Air Exhaust Systems

26.2.1 Air handling devices in the following areas shall exhaust air through

independent systems that are completely separated from systems

using recirculated air:

26.2.1.1 Engine rooms and other mechanical spaces.

26.2.1.2 Hospitals, infirmaries, and any rooms used for patient

care.

26.2.1.3 Indoor swimming pools, dome type swimming pools

when closed, whirlpool spa facilities, and supporting

mechanical rooms.

26.2.1.4 Galleys and other food preparation areas.

26.2.1.5 Cabin and public toilet rooms.

 

26.2.1.6 Waste processing areas.

26.2.2 Maintain negative air pressure in the areas listed under Section

26.2.1. 

26.2.3 Provide a sufficient exhaust system in all food preparation,

warewashing and toilet rooms to keep them free of excessive heat,

humidity, steam, condensation, vapors, obnoxious odors, and smoke.

26.2.4. Provide all major air exhaust trunks with access panels to allow for

periodic inspection and cleaning.
CDC Construction Guidelines - AUGUST 2001 - page 57

27.0 CHILD CARE AND CHILD ACTIVITY FACILITIES

27.1 Child care and child activity facilities shall include:

27.1.1 Handwashing facilities that are accessible without barriers such as

doors to each child activity and child care area.

27.1.2 Toilet facilities in child care and child activity centers including:

27.1.2.1 Child size toilets;

27.1.2.2 Handwashing facilities;

27.1.2.3 A covered waste receptacle; and 

27.1.2.4 A sign advising users to wash their hands after using the

toilet.

27.2 Child care facilities must provide diaper-changing stations and disposal

facilities. Each diaper changing station shall include:

27.2.1 A changing table designed for diaper changing that is impervious,

nonabsorbent, nontoxic, smooth, durable, and cleanable;

27.2.2 An airtight, soiled-diaper receptacle; 

27.2.3 An adjacent handwashing station; and 

27.2.4 A sign advising child-care facility staff to wash their hands after each

diaper change.

27.3 Provide separate toilet and handwashing facilities for child care providers.
CDC Construction Guidelines - AUGUST 2001 - page 58

28.0 ACKNOWLEDGMENTS

28.1 Individuals 

28.1.1 This document is a result of the cooperative effort of many individuals

from both the government and private industry, and the public. VSP

staff thank all of those who submitted comments and participated

throughout this lengthy process.

28.2 Standards, Codes and Other References Reviewed For Guidance 

28.2.1 NSF International Certification Policies for Food Equipment and

ANSI/NSF International Standards 2-59, 1995-2001

http://www.nsf.org/food/

28.2.2 Underwriters Laboratories (UL), 1996

http://www.ul.com/customers/index.html

28.2.3 American National Standards Institute/National Spa & Pool Institute,

Standard for Public Swimming Pools and Standard for Public Spas,

Standard 50, 1991 http://www.nsf.org/pools/

28.2.4 National Health and Safety Performance Standards: Guidelines for

Out-of-Home Child Care Programs, 1993 http://nrc.uchsc.edu/national/

28.2.5 FDA Food Code, 1997 and 1999

http://vm.cfsan.fda.gov/~dms/fc99-toc.html

28.2.6 International Electric Code, 1997

http://www.bocai.org/2000_codes.asp

28.2.7 International Mechanical Code, 1997

http://www.bocai.org/2000_codes.asp

28.2.8 International Plumbing Code, 1997 and 1998

http://www.bocai.org/2000_codes.asp

28.2.9 National Standard Plumbing Code-Illustrated, 1993

http://www.buildingsite.com/bcl1.htm

28.2.10 Uniform Plumbing Code, 1994

http://www.buildingsite.com/bcl1.htm
CDC Construction Guidelines - AUGUST 2001 - page 59

28.2.11 Vessel Sanitation Program Operations Manual, 1989 and 2000

http://www.cdc.gov/nceh/vsp/manual/draft/ManCov0900.htm

28.2.12 Final Recommendations To Minimize Transmission of

Legionnaires’ Disease From Whirlpool Spas On Cruise Ships,

March 1997 (Available upon request from the VSP)

28.2.13 World Health Organization, Guidelines for Drinking Water Quality,

1993 

http://www.who.int/dsa/cat98/water8.htm#Drinking-water quality

Volume 1 

28.2.14 World Health Organization, Guide To Ship Sanitation, 1967

(No longer in print) 

28.2.15 U.S. Consumer Product Safety Commission, Guidelines for

Entrapment Hazards: Making Pools and Spas Safer, Publication No.

363-009801. http://www.cpsc.gov/cpscpub/pubs/chdrown.html
CDC Construction Guidelines - AUGUST 2001 - page 60

29.0 APPENDICES

29.1 Sample Letter of Request for Construction Inspection

Chief, Vessel Sanitation Program

National Center for Environmental Health

Centers for Disease Control and Prevention (CDC)

4770 Buford Highway, NE, (F16) 

Atlanta, GA 30341-3724

Facsimile (770) 488-4127

We request the presence of USPHS representatives to conduct a construction

inspection on the cruise vessel (NAME). We tentatively expect to deliver the

vessel on (DATE). We would like to schedule the inspection for (DATE). We

expect the inspection to take approximately (NUMBER OF DAYS). We will

pay CDC in accordance with the inspection fees published in the Federal

Register. 

For inspections occurring outside of the United States, we will reimburse the

Vessel Sanitation Program for all expenses in connection with the on-site

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:

Company

Attention:

Street Address

City, State, Country

Zip Code

Office Telephone Number 

Office Fax Number

If you have any questions concerning this request, please contact:

(Signed)

 Name and Title
CDC Construction Guidelines - AUGUST 2001 - page 61

29.2 VSP Contact Numbers

29.2.1 Atlanta Office

Vessel Sanitation Program

 Centers for Disease Control and Prevention

 4770 Buford Highway, NE (F16)

 Atlanta, GA 30341-3724

 Phone: (770) 488-7070

 Fax: (770) 488-4127

 E-mail: vsp@cdc.gov

 

 

29.2.2 Fort Lauderdale Office

 Vessel Sanitation Program

 Centers for Disease Control and Prevention

 1850 Eller Drive, Suite 101

 Ft Lauderdale, FL 33316-4201

 Phone: 1-800-323-2132 or (954) 356-6650

 Fax: (954) 356-6671 

 

 29.2.3 VSP Website

Updated information on this document and other VSP activities

can be found on the VSP Website located at:

http://www.cdc.gov/nceh/vsp

29.3 VSP Construction Checklists and Vessel Profile Sheets

29.3.1 VSP developed checklists from these guidelines which may be helpful

to shipyard and cruise industry personnel in achieving compliance with

these guidelines. You may obtain copies of these checklists from the

VSP Website.