exceed 6 hours in a 24-hour period. This does not apply to swimming pools that have been converted to spa pools. A RWF slide that is combined with a pool must have a turnover rate that matches the rate for the pool. 6.2.1.2 Filtration Systems 6.2.1.2.1 Filtered Inspection report number 10. Recirculated RWF water must be filtered. 6.2.1.2.2 Filter Backwash and Cleaning Inspection report number 10. Filter pressure differentials must be monitored. Granular filter media must be backwashed until the water viewed through a sight glass runs clear and at a frequency noted below: Whirlpool spa and spa pool every 72 hours, or sooner if the whirlpool spa is drained. Baby-only water facility daily. All other RWFs at a frequency recommended by the manufacturer For automatic backwashing systems an individual must be present in the filter room to ensure that backwashing is repeated as necessary until the water runs clear Cartridge filters must be cleaned according to the manufacturer’s recommendations. A written or electronic record of the filter backwashing and cleaning must be available for review during inspections. 6.2.1.2.3 Granular Filter Inspection, Core Sample Test, and Filter Change Inspection report number 10. Granular filter media must be examined for channels, mounds, or holes. A core sample of the filter media must be inspected for excessive organic material accumulation using a recommended sedimentation method. For whirlpool spas and spa pools the inspections and sedimentation tests must be done monthly. For all other RWFs the inspections and sedimentation tests must be conducted quarterly. Inspection method: Drain the water from the filter housing and inspect the
plant must be received frozen. Upon receipt, potentially hazardous food must be free of evidence of previous temperature abuse. 7.3.2.2.2 Food Additives Inspection report number 15; critical item. Food may not contain unapproved food additives or additives that exceed amounts specified in law. 7.3.2.2.3 Shell Eggs Inspection report number 15; critical item. Shell eggs must be received clean and sound and may not exceed the restricted egg tolerances specified in law. 7.3.2.2.4 Egg and Milk Products Inspection report number 15; critical item. Eggs and milk products must be received as follows: Liquid, frozen, and dry eggs and egg products must be obtained pasteurized. Fluid and dry milk and milk products complying with Grade A standards as specified in law must be obtained pasteurized. Frozen milk products, such as ice cream, must be obtained pasteurized as specified in 21 CFR 135 Frozen Desserts. Cheese must be obtained pasteurized unless alternative procedures to pasteurization are specified in the CFR, such as 21 CFR 133 Cheeses and Related Cheese Products, for curing certain cheese varieties. 7.3.2.2.5 Package Integrity Inspection report number 15; critical item. Food packages must be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Canned goods with dents on end or side seams may not be used. 7.3.2.2.6 Ice Inspection report number 15; critical item. Ice for use as a food or a cooling medium must be made from drinking water. 7.3.2.2.7 Shucked Shellfish Inspection report number 15; critical item. Raw shucked shellfish must be obtained in nonreturnable packages which bear a legible label as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. processing
food preparation, warewashing, pantries, bars, and food and equipment storage areas must be constructed and maintained for easy cleaning. Decks may be of nonskid construction provided they are easily cleanable. Carpet is not considered easily cleanable and should not be used in these areas. 7.7.4.1.2 Coving Inspection report number 33. Bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures must be coved (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 7.7.4.1.3 Finishes Inspection report number 33. Bulkheads and deckheads must have smooth, hard finishes, and light colored surfaces, except that bars may have decorative surfaces provided that they are easily cleanable. 7.7.4.1.4 Corrosion-resistant Inspection report number 33. Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas must be corrosion-resistant. 7.7.4.1.5 Attached Equipment Inspection report number 33. Light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads must be easily cleanable. 7.7.4.1.6 Exposed Lines Inspection report number 33. Exposed utility service lines and pipes, including lines for fire detection and protection systems, must be installed so they do not obstruct or prevent cleaning. 7.7.4.1.7 Cleanable Surfaces Inspection report number 33. Surfaces subject to routine splashes, spillage or other soiling during normal use must have easily cleanable features. 7.7.4.1.8 Deck Mats Inspection report number 33. Mats must be designed to be
removable and easily cleanable. 7.7.4.2 Maintenance 7.7.4.2.1 Clean Inspection report number 33. Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, must be cleaned as often as necessary. 7.7.4.2.2 Timing Inspection report number 33. Cleaning must be done during periods when the least amount of food is exposed. 7.7.4.2.3 Good Repair Inspection report number 33. Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, must be maintained in good repair. 7.7.5 Lighting 7.7.5.1 Intensity 7.7.5.1.1 220 Lux/20 Foot Candles Inspection report number 36. The light intensity must be at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. 7.7.5.1.2 110 Lux/10 Foot Candles Inspection report number 36. The light intensity must be at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walkin refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. The light intensity must be at least 110 lux (10 foot candles) behind and around mounted equipment, including counter mounted equipment. 7.7.5.1.3 Bars and Waiter Stations Inspection report number 36. The light intensity must be at least 110 lux at handwashing stations in bars. In bars and dining room waiter stations provide 220 lux (20 foot candles) light intensity during cleaning operations.
cruises, unusual severity of illnesses or complications, or a large number of persons reporting the illness over a brief period of time. 14.4.1.7 Rapid Response Conducting an outbreak investigation aboard a vessel demands a rapid, organized, and comprehensive response. Because of the turnover of passengers, and sometimes the crew members, the investigation must be rapid to be able to collect data needed to identify the cause. 14.4.1.8 Collaboration The investigation is a collaborative effort between the cruise line, the passengers and crew members aboard the vessel, and CDC. An organized plan drafted between the organizations and individuals involved, therefore, is crucial in conducting a successful investigation, a comprehensive effort that includes epidemiologic, environmental, and laboratory studies. Recommendations based on the success of the investigation can then be implemented to prevent a recurrence on the following cruise. 14.4.2 Objectives The objectives of an investigation are to Determine the extent of the gastrointestinal illness among passengers and crew; Identify the agent causing the illness; Identify risk factors associated with the illness; and Formulate control measures to prevent the spread of the illness. 14.4.3 Outbreak Investigation Procedures 14.4.3.1 Contingency Plan The early stages of an investigation are usually coordinated aboard the vessel by the vessel’s medical staff in cooperation with engineering staff and hotel staff. It is important to have a coordinated contingency plan in place on board the vessel before the need for plan implementation. All staff with a potential for involvement investigation should be familiar with the contingency plan. 14.4.3.2 Periodic Review This preliminary preparation will assist the vessel with the necessary rapid implementation of investigation and response measures before the arrival of the VSP team. The outbreak contingency plan should be periodically reviewed to ensure it will still meet the vessel’s needs in dealing with an outbreak. 14.4.3.3 Specimens and Samples Timely collection of medical specimens and food and water samples are important in the disease investigative process. The proper materials and
Deck (A, B, C 1,2,3..) 1 Location (of connection and of device, if different) 2 Connection Description (e.g., hose, chemical tank, coffee machine, detergent dispenser) 3 Connection subjected to Continuous Pressure (CP) or Noncontinuous Pressure (NCP) 4 Connection Subjected to (Backsiphonage only) or (Backsiphonage and Backpressure) 5 Protection Used (air- gap or manufacturer name and designation for device) 6 Inspection Date 7 Inspection Results (passed, replaced, psi results) 8 14.6.5.2 Specific Backflow Protection Choices on Vessel: Air-gaps and backflow prevention devices Use this section to provide information to vessel staff on the specific backflow prevention devices used on the vessel. For each device a copy of the specification sheets or technical sheets as well as the manufacturer’s installation recommendations should be included in the program documentation file. Generally these documents are available online from the websites of each device manufacturer. Air-gaps Vessel designed air-gaps See definitions Manufactured air-gaps Manufacturers specification sheets Manufacturer’s installation recommendations Non-continuous pressure devices Atmospheric Vacuum Breaker Manufacturers specification sheets Manufacturer’s installation recommendations Hose Vacuum Breaker Manufacturers specification sheets Manufacturer’s installation recommendations