Page 45 - Vessel Sanitation Program 2018 Construction Guidelines

VSP 2018 Construction Guidelines

7.1.7.1 Food-Dispensing Waiter Stations
Provide a handwashing station at food-dispensing waiter stations (e.g.,
soups, ice, etc.) where the staff do not routinely return to an area with a
handwashing station.

7.1.7.2 Food-Handling Areas
Provide a handwashing station in provision areas where bulk raw
FOODS are handled by provisioning staff.

7.1.7.3 Crew Buffets
Provide at least one handwashing station for every 100 seats (e.g., 1–
100 seats = one handwashing station, 101–200 seats = two
handwashing stations, etc.).

Locate stations near the entrance of all officer/staff/crew mess areas
where FOOD SERVICE lines are “self-service.”

7.1.7.4 Soiled Dish Drop-Off
Install handwashing stations at the soiled dish drop-off area(s) in the
main galley, specialty galleys, and pantries for employees bringing
soiled dishware from the dining rooms or other FOOD SERVICE
AREAS to prevent long waiting lines at handwashing stations. Provide
one sink or one faucet on a multiple-station sink for every 10 wait staff
who handle clean items and are assigned to a FOOD SERVICE AREA
during maximum capacity.

During the plan review, VSP will evaluate work assignments for wait
staff to determine the appropriate number of handwashing stations.

7.1.8 Faucet Handles
Install easy-to-operate sanitary faucet handles (e.g., large elephant-ear handles,
foot pedals, knee pedals, or electronic sensors) on handwashing sinks in FOOD
AREAS. If a faucet is self-closing, slow-closing, or metering, provide a water
flow of at least 15 seconds without the need to reactivate the faucet.

7.1.9 Signs
Install permanent signs in English and other appropriate languages stating
“wash hands often,” “wash hands frequently,” or similar wording.

7.2 Bucket-Filling Station

7.2.1 Location
Provide at least one bucket-filling station in each area of the galleys (e.g., cold
galley, hot galley, bakery, etc.) and in FOOD STORAGE and FOOD
PREPARATION AREAS.

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