Page 8 - Vessel Sanitation Program 2018 Construction Guidelines

VSP 2018 Construction Guidelines

16.2.2 Seal Tiling ............................................................................................................. 45
16.2.3 Technical Compartments ....................................................................................... 45
16.2.4 Penetrations ........................................................................................................... 45

17.0 Buffet Lines, Waiter Stations, Bars, and Other Similar Food Service Areas ................... 45
17.1 Bulkheads and Deckheads ........................................................................................ 45
17.1.1 Construction .......................................................................................................... 45
17.1.2 Ventilation Slots .................................................................................................... 45
17.1.3 Perforated Ceilings ................................................................................................ 45
17.1.4 Preparation Areas in View of Consumers ............................................................. 46
17.2 Decks ........................................................................................................................ 46
17.2.1 Buffet Lines ........................................................................................................... 46
17.2.2 Waiter Stations ...................................................................................................... 46
17.2.3 Technical Spaces ................................................................................................... 46
17.2.4 Worker Side of Buffets and Bars........................................................................... 47
17.2.5 Consumer Side of Buffets and Waiter Stations ..................................................... 47
17.2.6 Areas for Buffet Service and Food Preparation ..................................................... 48
17.3 Food Display Protection ........................................................................................... 48
17.3.1 Effective Means ..................................................................................................... 48
17.3.2 Sneeze Guard Criteria ........................................................................................... 49
17.3.3 Tray Rail Surfaces ................................................................................................. 54
17.3.4 Food Pan Length ................................................................................................... 54
17.3.5 Soup Wells ............................................................................................................ 54
17.4 Beverage Delivery System........................................................................................ 54
17.4.1 Backflow Prevention Device ................................................................................. 54
17.4.2 Encase Supply Lines.............................................................................................. 55
17.4.3 Clean-in-Place System ........................................................................................... 55
17.5 Passenger Self-Service Buffet Handwashing Stations ............................................. 55
17.5.1 Number .................................................................................................................. 55
17.5.2 Passenger Entries ................................................................................................... 55
17.5.3 Self-Service Stations Outside the Main Buffet ...................................................... 55
17.5.4 Equipment and Supplies ........................................................................................ 55
17.5.5 Automatic Handwashing System .......................................................................... 55
17.5.6 Sign ........................................................................................................................ 55
17.5.7 Location ................................................................................................................. 56
17.5.8 Lighting ................................................................................................................. 56
17.6 Bar Counter Tops ...................................................................................................... 56
17.6.1 Access .................................................................................................................... 56
17.7 Cabinet Interiors ....................................................................................................... 56
17.7.1 Materials ................................................................................................................ 56
18.0 Warewashing .................................................................................................................... 57
18.1 Prewash Hoses .......................................................................................................... 57
18.1.1 Splash Panel .......................................................................................................... 57
18.2 Food Waste Disposal ................................................................................................ 57
18.3 Trough ....................................................................................................................... 57
18.4 Seal ........................................................................................................................... 57

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