Page 74 - Vessel Sanitation Program 2018 Construction Guidelines
P. 74
VSP 2018 Construction Guidelines
18.5 Design
Design soiled landing tables to drain waste liquids and prevent contamination of
adjacent clean surfaces.
18.6 Drain and Slope
Provide across-the-counter gutters with drains and slope the clean landing tables to
the gutters at the exit from the warewashing machines. If the first gutter does not
effectively remove pooled water, install additional gutter(s) and drain line(s).
Minimize the length of drain lines and, when possible, direct them in a straight line
to the deck SCUPPER.
18.7 Space for Cleaning
Provide sufficient space for cleaning around and behind equipment (e.g., FOOD
WASTE SYSTEMS and warewashing machines). Refer to section 8.0 for spacing
requirements.
18.8 Enclose Wiring
Enclose FOOD WASTE SYSTEM wiring in a durable and easy to clean stainless
steel or nonmetallic watertight conduit. Install all warewashing machine components
at least 150 millimeters (6 inches) above the deck, except as noted in section 8.4.
18.9 Splash Panels
Construct REMOVABLE splash panels of stainless steel to protect the FOOD
WASTE SYSTEM and technical areas.
18.10 Materials
Construct grinder cones, FOOD WASTE SYSTEM tables, and dish-landing tables
from stainless steel with continuous welding. Construct platforms for supporting
warewashing equipment from stainless steel.
18.11 Size
Size warewashing machines for their intended use and install them according to the
manufacturer’s recommendations.
18.12 Alarm
Equip warewashing machines with an audible or visual alarm that indicates if the
sanitizing temperature or chemical sanitizer drop below the levels stated on the
machine data plate.
18.13 Data Plate
Affix data plate so that the information is easy to read by the operator. The data plate
must include the information in sections 18.13.1 through 18.13.4 as provided by the
manufacturer of the warewash machine.
18.13.1 Water Temperatures
Temperatures required for washing, rinsing (if applicable), and sanitizing.
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