Page 56 - Vessel Sanitation Program 2018 Operations Manual
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VSP 2018 Operations Manual



                                     number 3 stainless steel.
                                 •   A NONFOOD-CONTACT SURFACE of EQUIPMENT having a surface
                                     equal to  that of commercial grade hot-rolled steel free of visible scale.
                                 •   Deck, BULKHEAD, or DECKHEAD that has an even or level surface
                                     with no roughness or projections to make it difficult to clean.

                              Spa pool: A POTABLE WATER or saltwater-supplied pool with temperatures
                              and turbulence comparable to a WHIRLPOOL SPA.
                                 •   Depth of more than 1 meter (3 feet) and
                                 •   Tub volume of more than 6 tons of water.

                              Spill-resistant vacuum breaker (SVB): A specific modification to a
                              PRESSURE VACUUM BREAKER ASSEMBLY to minimize water spillage.

                              Spray pad: Play and water contact area designed to have no standing water.


                              Suction fitting: A fitting in a RECREATIONAL WATER FACILITY under
                              direct  suction through which water is drawn by a pump.

                              Swimming pool: A RECREATIONAL WATER FACILITY greater than 1 meter
                              in depth. This does not include SPA POOLS that meet this depth.

                              Table-mounted equipment: EQUIPMENT that is not PORTABLE and is
                              designed to  be mounted off the floor on a table, counter, or shelf.

                              Tableware: Eating, drinking, and serving UTENSILS for table use such as
                              flatware  including forks, knives, and spoons; hollowware including bowls, cups,
                              serving  dishes, and tumblers; and plates.

                              Technical water: Water that has not been chlorinated or pH controlled on board
                              the vessel and that originates from a bunkering or condensate collection process,
                              or seawater processed through the evaporators or reverse osmosis plant and is
                              intended for storage and use in the technical water system.


                              Temperature-measuring device (TMD): A thermometer, thermocouple,
                              thermistor, or other device that indicates the temperature of FOOD, air, or water
                              and is numerically scaled in Celsius and/or Fahrenheit.


                              Time/temperature control for safety food (TCS): See POTENTIALLY
                              HAZARDOUS FOOD (PHF).


                              Transmission (of infection): Any mechanism by which an infectious agent is
                              spread from a source or reservoir to another person. These mechanisms are
                              defined as follows:
                                 •   Direct transmission (includes person-to-person transmission): Direct and
                                     essentially immediate transfer of infectious agents to a receptive portal of



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