Page 37 - Vessel Sanitation Program 2018 Construction Guidelines

VSP 2018 Construction Guidelines

6.2.1.5 Storage for Large Utensils
Include a storage cabinet or rack for large utensils such as ladles,
paddles, whisks, and spatulas and provide for vertical storage of
cutting boards.

6.2.1.6 Knife Storage
Include knife lockers or other designated knife storage facilities (e.g.,
drawers) that are EASILY CLEANABLE and meet FOOD-CONTACT
standards.

6.2.1.7 Waiter Trays
Include storage areas, cabinets, or shelves for waiter trays.

6.2.1.8 Dish Storage
Include dishware lowerators or similar dish storage and dispensing
cabinets.

6.2.1.9 Glass Rack
Include glass rack storage shelving.

6.2.1.10 Preparation Counters
Include work counters or food preparation counters that provide
sufficient work space.

6.2.1.11 Drinking Fountains
Include drinking fountains that allow for hands-free operation and
without a filling spout in FOOD AREAS.

6.2.1.12 Cleaning Lockers
Include CLEANING LOCKERS (see section 20.1 for specific
CLEANING LOCKER construction requirements).

6.2.2 Warewashing Sinks
Equip the main galley, crew galley, and lido service area/galley pot washing
areas with a three-compartment sink and prewash station or a four-compartment
sink with an insert pan and an overhead spray.

Install sinks with compartments large enough to accommodate the largest piece
of equipment (pots, tableware, etc.) used in their designated serving areas. An
automatic warewash machine may be added but cannot be substituted for a
three- or four-compartment sink.

Provide additional three-compartment sinks with prewash stations or four-
compartment sinks with insert pans and overhead spray in heavy-use areas.
Heavy-use areas may include pastry/bakery, butcher shop, buffet pantry, and
other preparation areas where the size of the facility or the location makes the

21