Hand antiseptic: Antiseptic products applied to human skin. Harbor: The portion of a port area set aside for vessel anchorage or for ports including wharves; piers; quays; and service areas, the boundaries are the shore line; and others as determined by legal definition, citation of coordinates, or other means. Hazard: A biological, chemical, or physical property that may cause an unacceptable consumer health risk. Hermetically sealed container: A container designed to be secure against the entry of microorganisms and, in the case of low-acid canned foods, to maintain the commercial sterility of its contents after processing. Hose bib connection vacuum breaker (HVB): A backflow prevention device that attaches directly to a hose bib by way of a threaded head. This device uses a single check valve and vacuum breaker vent. It is not approved for use under continuous pressure (e.g., when a shut-off valve is located downstream from the device). This device is a form of an AVB specifically designed for a hose connection. Imminent health hazard: A significant threat or danger to health that is considered to exist when evidence is sufficient to show that a product, practice, circumstance, or event creates a situation that requires immediate correction or cessation of operation to prevent injury. Injected meats: Manipulating meat so that infectious or toxigenic microoganisms may be introduced from its surface to its interior through tenderizing with deep penetration or injecting the meat such as with juices, which may be referred to as injecting, pinning, or stitch pumping. This does not include routine temperature monitoring. Integrated pest management (IPM): A documented, organized system of controlling pests through a combination of methods including inspections, baits, traps, effective sanitation and maintenance, and judicious use of chemical compounds. Interactive recreational water play systems: Structures that provide a variety of recreational water features such as flowing, misting, sprinkling, jetting, and waterfalls. These structures may be zero depth. Isolation: The separation of persons who have a specific infectious illness from those who are healthy and the restriction of ill persons’ movement to stop the spread of that illness. For VSP’s purposes, isolation for passengers with AGE symptoms is advised and isolation for crew with AGE symptoms is required.
flour, herbs, potato flakes, salt, spices, and sugar must be identified with the common name of the food. Containers holding food that can be readily and unmistakably recognized such as dry pasta need not be identified. Ingredients located at active cooking or preparation stations need not be identified. 7.3.3.2.3 Pasteurized Eggs (18 C) Pasteurized eggs or egg products must be substituted for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise or béarnaise sauce mayonnaise, eggnog, ice cream, and beverages or dessert items that are not cooked. 7.3.3.2.4 Wash Fruits/Vegetables (19) Raw fruits and vegetables must be thoroughly rinsed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. 7.3.3.2.5 Vegetable Washes Fruits and vegetables may be washed by using chemicals specified under 21 CFR 173.315 (Annex 13.10). 7.3.3.3 Ice as Coolant 7.3.3.3.1 Ice Used as a Coolant (19) After use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. 7.3.3.3.2 Coolant (19) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water. 7.3.3.3.3 Undrained Ice (19) Except as specified in 7.3.3.3.4-7.3.3.3.6, unpackaged food may not be stored in direct contact with undrained ice. 7.3.3.3.4 Raw Fruit/Vegetables Whole, raw fruits or vegetables; cut, raw vegetables such as celery, carrot sticks, or cut potatoes; and tofu may be immersed in ice or water.
listing. An example of required information can be found later in this outline. Connections that unprotected or inadequately protected must be addressed as quickly as possible, especially if the connection is a health hazard. 13.6.4 Backflow Protection Methods All graphics in this section are provided courtesy of the U.S. Environmental Protection Agency (EPA). 13.6.4.1 Nonmechanical Backflow Protection Air gap Antisiphon loop 13.6.4.2 Mechanical Backflow Protection Atmospheric vacuum breaker Hose-bib vacuum breaker Double check with atmospheric vent Pressure vacuum breaker Reduced pressure principle assembly 13.6.5 Cross-connections on Vessel 13.6.5.1 List of Connections Requiring Backflow Prevention on Vessel A log listing of all cross-connections on the vessel must be developed. At a minimum the log should contain the data elements listed in numbers 2, 3, 6, 7, and 8. The inclusion of the additional data listed in numbers 1, 4, and 5 is recommended. Deck (A, B, C, 1, 2, 3…). Location (of connection and of device, if different). Connection description (e.g., hose, chemical tank, coffee machine,