Page 172 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.7 Facilities

7.7.1 Handwashing and Toilet Facilities for Food Employees
This applies to toilet facilities for galley personnel even if those facilities are
ACCESSIBLE to other crew members.

7.7.1.1 Handwashing Facility Installation

7.7.1.1.1 Convenient (29 C)
Each FOOD PREPARATION AREA, bar, WAREWASHING
area, and garbage-processing area must have at least one
handwashing facility in it.

This applies to self-service and served candy shops where
employees serve candy, refill self-service containers, etc.

7.7.1.1.2 8 Meters/26 Feet (29 C)
The handwashing facility must be within 8 meters (26 feet) of all
parts of the area and should not be located in an adjacent area that
requires passage through a closed door where users make hand
contact with the door.

Handwash sinks must be at least 750 millimeters (30 inches) above
the deck so users do not have to reach excessively to wash their
hands.

Counter-mounted handwash sinks may be installed a minimum of
600 millimeters (24 inches) above the deck, as measured at the
counter level.

7.7.1.1.3 Tempered Water (29 C)
A handwashing sink must be equipped to provide water at a
temperature of at least 38°C (100°F) through a mixing valve or
combination faucet. For handwash sinks with electronic sensors
and other types of handwash sinks where users cannot make
temperature adjustments, the temperature after the mixing valve
must not exceed 49°C (120°F).

7.7.1.1.4 Metered Faucet (30)
A self-closing, slow-closing, or metering faucet must provide a
flow of water for at least 15 seconds without the need to reactivate
the faucet.

7.7.1.1.5 Automatic Systems (30)
An automatic handwashing facility must be installed in accordance
with manufacturer’s instructions.

7.0 Food Safety; 143