Page 36 - Vessel Sanitation Program 2018 Construction Guidelines

VSP 2018 Construction Guidelines

on the profile to ensure the service needs are met for each area. Size evaluations
of FOOD AREAS will incorporate seating capacity and staffing, service, and
equipment needs.

During the plan review process VSP evaluates the size of a particular room or
area and the flow of FOOD through the vessel to those rooms or areas. VSP will
also use the results of operational inspections to review the size profiles
submitted by individual cruise lines.

6.2 Equipment Requirements

6.2.1 Galleys
The equipment in sections 6.2.1.1 through 6.2.1.12 is required in galleys
depending on the level and type of service. This equipment may be
recommended for other areas.

6.2.1.1 Blast Chillers
Incorporate BLAST CHILLERS into the design of passenger and crew
galleys. More than one unit may be necessary depending on the size of
the vessel and the distances between the BLAST CHILLERS and the
storage and service areas.

6.2.1.1.1 Size and Type
The size and type of BLAST CHILLERS installed for each FOOD
PREPARATION AREA are based on the concept/menu,
operational requirements to satisfy that menu, and volume of
FOOD requiring cooling.

6.2.1.2 Utility Sinks
Include food preparation UTILITY SINKS in all meat, fish, and
vegetable preparation rooms; in cold pantries or garde mangers; and in
any other areas where personnel wash or soak FOOD.

6.2.1.2.1 Vegetable Washing
An automatic vegetable washing machine may be used in addition
to FOOD PREPARATION UTILITY SINKS in vegetable
preparation rooms.

6.2.1.3 Food Storage
Include storage cabinets, shelves, or racks for FOOD products and
equipment in FOOD STORAGE, PREPARATION, and SERVICE
AREAS, including bars and pantries.

6.2.1.4 Tables, Carts, or Pallets
Locate fixed or PORTABLE tables, carts, or pallets in areas where
FOOD or ice is dispensed from cooking equipment, such as from soup
kettles, steamers, braising pans, tilting pans, or ice storage bins.

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