Page 65 - Vessel Sanitation Program 2018 Construction Guidelines

VSP 2018 Construction Guidelines

(1.18 inches) that the tray rail extends from the buffet, but the
minimum height from the deck to the top edge of the shield must be
120 centimeters (47-1/4 inches).

17.3.1.3 Consumer Seating at Counter
For designs where consumers are seated at the counter and workers are
preparing FOOD on the other side of the sneeze guard, consideration
must be given to the height of the preparation counter, consumer
counter, and consumer seat.

VSP will evaluate these designs and establish the shield height during
the plan review.

17.3.2 Sneeze Guard Criteria

17.3.2.1 Portable or Built-In
Sneeze guards may be temporary (PORTABLE) or built-in and integral
parts of display tables, bains marie, or cold-top tables.

17.3.2.2 Panel Material
Sneeze guard panels must be durable plastic or glass that is SMOOTH
and EASILY CLEANABLE. Design panels to be cleaned in place or, if
REMOVABLE for cleaning, use sections that are manageable in
weight and length.

Sneeze guard panels must be transparent and designed to minimize
obstruction of the customer’s view of the FOOD. To protect against
chipping, provide edge guards for glass panels. Sneeze guards for
preparation-only protection do not need to be transparent.

17.3.2.3 Spaces or Openings
If there are spaces or openings greater than 25 millimeters (1 inch)
along the length of the sneeze guard (such as between two pieces of the
sneeze guard), ensure that there are no FOOD wells, bains marie, etc.,
under the spaces or openings.

17.3.2.4 Position
Position sneeze guards so that the panels intercept a line between the
average consumer’s mouth and the displayed FOODS. Take into
account factors such as the height of the FOOD DISPLAY counter, the
presence or absence of a tray rail, and the distance between the edge of
the display counter and the actual placement of the FOOD (Figure 12).

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