Page 130 - Vessel Sanitation Program 2018 Construction Guidelines
P. 130
VSP 2018 Construction Guidelines
Vessel Name: _______________________________________ Date: ______________________
FOOD SERVICE AREAS Location
FOOD SERVICE AREA Location FOOD SERVICE AREA Location Description Number (Deck #)
Description Number (Deck #) Description Number (Deck #) Manual Sounding
Galley Others BACKFLOW Prevention
Main Pizzeria Location Type Filled By
Buffet Sushi Nonpotable Water
Crew Grill Technical Tanks
Other Ice Cream Laundry Tanks
Bars Specialty Boiler Feed Tanks
Pantries Distribution
Bar POTABLE WATER Analyzer/Recorder
Deck Location Point Source Filters
Ice Description Number (Deck #)
Room Service Bell Box Bunker Key
Provisions Stations Filled by
Preparation Rooms Filters Bunker B
Vegetable Chlorinators Evaporator/Reverse Osmosis E/O
Butcher Analyzer/Recorder POTABLE WATER PW
Fish PH Control Condensate C
T
Technical
Bakery Production Other Oth
Fruit Evaporator Type
Buffet Osmosis AIR GAP AG
Buffets Chlorinator REDUCED PRESSURE PRINCIPLE RP
Passenger Analyzer/Recorder ATMOSPHERIC VACUUM BREAKER
Crew Storage AVB
Staff POTABLE TANKS CONTINUOUS PRESSURE CP
Officer Skin/Double Bottoms
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