Page 54 - Vessel Sanitation Program 2018 Construction Guidelines

VSP 2018 Construction Guidelines

12.5 Deck Drains and Scuppers
Direct drain lines from DECK DRAINS and SCUPPERS through an indirect
connection to the wastewater system for any room constructed to store FOOD, clean
equipment, single-use and single-service articles, and clean FOOD service linen.

12.6 Horizontal Distance
Install drain lines to minimize the horizontal distance from the source of the drainage
to the discharge.

12.7 Vertical Distance
Install horizontal drain lines at least 100 millimeters (4 inches) above the deck and
slope them to drain.

12.8 Food Equipment Drain Lines
All drain lines (except condensate drain lines) from hood washing systems, cold-top
tables, bains-marie, dipper wells, UTILITY SINKS, and warewashing sinks or
machines must meet the criteria in sections 12.8.1 through 12.8.4:

12.8.1 Length
Lines must be less than 1,000 millimeters (40 inches) in length and free of
sharp angles or corners if designed to be cleaned in place by a brush.

12.8.2 Cleaning
Lines must be READILY REMOVABLE for cleaning if they are longer than
1,000 millimeters (40 inches).

12.8.3 Extend Vertically
Extend fixed equipment drain lines vertically to a SCUPPER or DECK DRAIN
when possible. If not possible, keep the horizontal distance of the line to a
minimum.

12.8.4 Air-Break
Handwashing sinks, mop sinks, and drinking fountains are not required to drain
through an AIR-BREAK.

13.0 Electrical Connections, Pipelines, Service Lines, and Attached
Equipment

13.1 Encase
Encase electrical wiring from permanently installed equipment in durable and
EASILY CLEANABLE material. Do not use ribbed or woven stainless steel
electrical conduit where it is subject to splash or soiling unless it is encased in
EASILY CLEANABLE plastic or similar EASILY CLEANABLE material. Do not
use ribbed, braided, or woven conduit.

38