Page 7 - Vessel Sanitation Program 2018 Construction Guidelines

VSP 2018 Construction Guidelines

14.1 Warewashing ............................................................................................................ 39
14.1.1 Direct Duct Exhaust ............................................................................................... 39
14.1.2 Overhang ............................................................................................................... 39
14.1.3 Cleanout Ports ....................................................................................................... 40
14.1.4 Drip Trays .............................................................................................................. 40
14.2 Cooking and Hot-Holding Equipment ...................................................................... 40
14.2.1 Cooking Equipment ............................................................................................... 40
14.2.2 Hot-Holding Equipment ........................................................................................ 41
14.2.3 Countertop and Portable Equipment ..................................................................... 41
14.3 Size ........................................................................................................................... 41
14.3.1 Position and Balance ............................................................................................. 41
14.3.2 Prevent Condensate ............................................................................................... 41
14.4 Filters ........................................................................................................................ 41
14.5 Access ....................................................................................................................... 41
14.6 Hood Cleaning Cabinets ........................................................................................... 41
14.7 Construction .............................................................................................................. 41
14.7.1 Continuous Welds ................................................................................................. 41
14.7.2 Drainage System .................................................................................................... 42
14.8 Manufacturer’s Recommendations ........................................................................... 42
14.8.1 Test System ........................................................................................................... 42
15.0 Provision Rooms, Walk-In Refrigerators and Freezers, and Food Transportation Corridors
.......................................................................................................................................... 42
15.1 Bulkheads and Deckheads ........................................................................................ 42
15.1.1 Refrigerators and Freezers ..................................................................................... 42
15.1.2 Food Transportation Corridors .............................................................................. 42
15.1.3 Difficult-to-Clean Equipment ................................................................................ 42
15.1.4 Dry Storage ............................................................................................................ 42
15.1.5 Protection ............................................................................................................... 42
15.2 Decks ........................................................................................................................ 43
15.2.1 Materials ................................................................................................................ 43
15.2.2 Steel Decking ........................................................................................................ 43
15.3 Cold Room Evaporators, Drip Pan, and Drain Lines ............................................... 43
15.3.1 Enclose Components ............................................................................................. 43
15.3.2 Fasteners ................................................................................................................ 43
15.3.3 Drip Pans ............................................................................................................... 43
15.3.4 Thermometer Probes ............................................................................................. 44

16.0 Galleys, Food Preparation Rooms, and Pantries .............................................................. 44
16.1 Bulkheads and Deckheads ........................................................................................ 44
16.1.1 Construction .......................................................................................................... 44
16.1.2 Sufficient Thickness .............................................................................................. 44
16.1.3 Utility Lines ........................................................................................................... 44
16.1.4 Backsplashes ......................................................................................................... 44
16.1.5 Penetrations ........................................................................................................... 44
16.2 Decks ........................................................................................................................ 45
16.2.1 Construction .......................................................................................................... 45

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