Page 29 - Vessel Sanitation Program 2018 Construction Guidelines

VSP 2018 Construction Guidelines

Food display areas: Any area where food is displayed for consumption by
passengers and/or crew. Applies to displays served by vessel staff or self-service.

Food-handling areas: Any area where food is stored, processed, prepared, or
served.

Food preparation areas: Any area where food is processed, cooked, or prepared for
service.

Food service areas: Any area where food is presented to passengers or crew
members (excluding individual cabin service).

Food storage areas: Any area where food or food products are stored.

Food transportation corridors: Areas primarily intended to move FOOD during
FOOD PREPARATION, STORAGE, and SERVICE operations (e.g., service lift
[elevator] vestibules to FOOD PREPARATION SERVICE and STORAGE AREAS,
provision corridors, and corridors connecting preparation areas and service areas).
Corridors primarily intended to move only closed beverages and packaged foods
(e.g., bottled/canned beverages, crackers, chips, etc.) are not considered food
transportation corridors, but the deck/BULKHEAD juncture must be coved.
Excluded:
• Passenger and crew corridors, public areas, individual cabin service, and
dining rooms connected to galleys.
• Food loading areas used solely for delivery of food to the vessel.

Food waste system: A system used to collect, transport, and process food waste from
FOOD AREAS to a waste disposal system (e.g., pulper, vacuum system).

Gap: An open juncture of more than 3 millimeters (1/8 inch).

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