Page 43 - Vessel Sanitation Program 2018 Construction Guidelines

VSP 2018 Construction Guidelines

6.6 Ramps

6.6.1 Installation
Install ramps over thresholds and ensure they are easily REMOVABLE or
sealed in place. Slope ramps for easy trolley roll-in and roll-out. Ensure ramps
are strong enough to maintain their shape. If ramps over SCUPPER covers are
built as an integral part of the SCUPPER system, construct them of SMOOTH,
durable, and EASILY CLEANABLE materials.

6.7 Gray and Black Water Drain Lines

6.7.1 Installation
Limit the installation of drain lines that carry BLACK WATER or other liquid
wastes directly overhead or horizontally through spaces used for FOOD
PREPARATION or STORAGE. This limitation includes areas for washing or
storing utensils and equipment (e.g., in bars, in deck pantries, and over buffet
counters).

If installation of waste lines is unavoidable in these areas,
• Sleeve weld or butt weld steel piping.
• Heat fuse or chemically weld plastic piping.

For SCUPPER lines, factory assembled transition fittings for steel to plastic
pipes are allowed when manufactured per ASTM F1973 or equivalent standard.
Do not use push-fit or press-fit piping over these areas.

7.0 General Hygiene Facilities Requirements for Food Areas

7.1 Handwashing Stations
This section applies to self-service and served candy shops where employees serve
candy, refill self-service containers, etc.

7.1.1 Potable Water
Provide hot and cold POTABLE WATER to all handwashing sinks. Equip
handwashing sinks to provide water at a temperature between 38°C (100°F) and
49°C (120°F) through a mixing valve or combination faucet.

7.1.2 Construction
Construct handwashing sinks of stainless steel in FOOD AREAS. Handwashing
sinks in FOOD SERVICE AREAS and bars may be constructed of a similar,
SMOOTH, durable material.

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