Page 35 - Vessel Sanitation Program 2018 Construction Guidelines

VSP 2018 Construction Guidelines

6.0 General Facilities Requirements

6.1 Size and Flow
Many factors determine and influence the size of rooms and work areas and the flow
of FOOD through a vessel. Those factors can include the vessel size, number of
passengers and crew, types of FOODS and menus, number of meals and mealtimes,
service or presentation of meals, itinerary, and vessel owner’s experience.

In general, FOOD STORAGE, PREPARATION, SERVICE and
TRANSPORTATION areas; warewashing areas; and waste management areas must
be sized to accommodate the vessel’s full capacity of passengers and crew. Bulk
FOOD STORAGE AREAS or provision rooms (e.g., frozen stores, refrigerated
stores, and DRY STORAGE AREAS) must be sized to prevent the storage of bulk
FOODS in provisions passageways unless the passageways are specifically designed
to meet provision room standards (section 15.0). Refrigeration and hot-FOOD
holding facilities, including temporary storage facilities, must be available for all
FOOD PREPARATION and SERVICE areas and for FOODS being transported to
remote areas.

6.1.1 Food Flow
Arrange the flow of FOOD through a vessel in a logical sequence that
eliminates or minimizes cross-traffic or backtracking.

Provide a clear separation of clean and soiled operations. When a common
corridor is used for movement of both clean and soiled operations, the minimum
distance from BULKHEAD to BULKHEAD must be considered. Within a
galley, the standard separation between clean and soiled operations must be a
minimum of 2 meters (6½ feet). For smaller galleys (e.g., specialty, bell box)
the minimum distance will be assessed during the plan review. Additionally,
common corridors for size and flow of galley operations will be reviewed
during the plan review.

Provide an orderly flow of FOOD from the suppliers at dockside through the
FOOD STORAGE, PREPARATION, and finishing areas to the SERVICE
areas and, finally, to the waste management area. The goals are to reduce the
risk for cross-contamination, prepare and serve FOOD rapidly in accordance
with strict time and temperature-control requirements, and minimize handling.

Provide a size profile for each FOOD AREA, including provisions, preparation
rooms, galleys, pantries, warewash, garbage processing area, and storage. The
size profile shows the square meters of space designated for that area. Where
possible, VSP will visit the profile vessel(s) to verify the capacity during
operational inspections. The size profile must be an established standard for
each cruise line based on the line’s review of the area size for the same FOOD
AREA in its existing vessels. As the ship size and passenger and crew totals
change, there must be a proportional change in each FOOD AREA size based

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