Vessel Sanitation Program Operations Manual 2018

Vessel Sanitation Program 2018 Operations Manual
U.S. Department of Health and Human Services
U.S. Public Health Service
Centers for Disease Control and Prevention/
National Center for Environmental Health

Vessel Sanitation Program
Centers for Disease Control and Prevention
4770 Buford Highway, NE F-59
Atlanta, GA 30341-3717
Phone: 770-488-7070
Fax: 770-488-4127
E-mail: [email protected]
Vessel Sanitation Program
Centers for Disease Control and Prevention
1800 Eller Drive, Suite 222
Fort Lauderdale, FL 33316-4209
Phone: 800-323-2132 or 954-356-6650
Fax: 954-356-6671
E-mail: [email protected]

The VSP 2018 Operations Manual and updates are available at www.cdc.gov/nceh/vsp.
Use of trade names is for identification only and does not imply endorsement by the Centers for
Disease Control and Prevention, the Public Health Service, or the U.S. Department of Health and
Human Services.
Information that has changed from the 2011 version of the VSP Operations Manual is marked with a
yellow highlight and a vertical rule.

VSP 2018 Operations Manual

Foreword

The Centers for Disease Control and Prevention (CDC) established the Vessel Sanitation Program
(VSP) in the 1970s as a cooperative activity with the cruise ship industry. The program assists the
cruise ship industry in fulfilling its responsibility for developing and implementing comprehensive
sanitation programs to minimize the risk for acute gastroenteritis. Every vessel that has a foreign
itinerary and carries 13 or more passengers is subject to twice-yearly unannounced inspections and,
when necessary, reinspection.
VSP operated continuously at all major U.S. ports from the early 1970s through 1986, when CDC
terminated portions of the program. Industry and public pressures resulted in Congress directing CDC
through specific language included in CDC appropriations to resume the program. CDC’s National
Center for Environmental Health (NCEH) became responsible for VSP in 1986.
NCEH held a series of public meetings to determine the needs and desires of the public and cruise ship
industry and on March 1, 1987, a restructured program began. In 1988, the program was further
modified by introducing user fees to reimburse the U.S. government for costs. A fee based on the
vessel’s size is charged for inspections and reinspections. A VSP Operations Manual based on the
Food and Drug Administration (FDA) 1976 model code for food service and the World Health
Organization’s Guide to Ship Sanitation was published in 1989 to assist the cruise ship industry in
educating shipboard personnel.
In 1998, it became apparent that it was time to update the 1989 version of the VSP Operations Manual.
Changes in the FDA Food Code, new science on food safety and protection, and newer technology in
the cruise ship industry contributed to the need for a revised operations manual. Over the next 2 years,
VSP solicited comments from and conducted public meetings with representatives of the cruise
industry, the general public, FDA, and the international public health community to ensure that the
2000 manual would appropriately address current public health issues related to cruise ship sanitation.
A similar process was followed to update the VSP 2000 Operations Manual in 2005 and the VSP 2005
Operations Manual in 2011.
Although the VSP 2011 Operations Manual was in use for almost 6 years, new technology, advanced
food science, and emerging pathogens require updates to the manual. The VSP 2018 Operations
Manual reflects comments and corrections submitted by cooperative partners in government and
private industry as well as the public. We would like to thank all those who submitted comments and
participated throughout this process.
As new information, technology, and input are received, we will continue to review and record that
information and maintain a public process to keep the VSP Operations Manual current.
The VSP 2018 Operations Manual continues the more than 40 years of government and industry
working together to achieve a successful and cooperative program that benefits millions of travelers
each year.
Aimee Treffiletti (CDR, USPHS)
Vessel Sanitation Program

Foreword; ii

VSP 2018 Operations Manual

Acknowledgments

VSP would like to acknowledge the following organizations and companies for their cooperative
efforts in the revisions of the VSP 2018 Operations Manual.
Cruise Lines
• Carnival Maritime (AIDA Cruises and
Costa Cruises)
• Carnival Corporation & PLC
• Carnival Cruise Line
• Carnival UK (P&O Cruises and Cunard)
• Disney Cruise Line
• Holland America Group (Holland
America Line and Princess Cruises)
Shipyards
• Brodosplit Shipyard – Croatia, Split
• Fincantieri Cantieri Navali Italiani SpA
Other Organizations
• ALMACO Group,
SAS
• Anchor Hygiene
Services
• ANVISA
• The Apollo Group
• aquagroup AG
• Bill Aleman, Inc.
• BC Cagle Consulting
• Color Line AS
• Connie Centrella
Consulting
• CPI International
• Culligan Italiana
S.p.A.
• Cruise Lines
International
Association (CLIA)
• D2 Marine Solutions,
Inc.
• DL Forney
Consulting
Cover art design: J.D. Freeland.

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MSC Cruises
Royal Caribbean Cruises Ltd. (Royal
Caribbean International, Celebrity
Cruises, and Azamara Cruises)
Silversea Cruises
Star Cruises/Crystal Cruises
Virgin Cruises

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Meyer Werft GmbH
Meyer Turku
STX France T. Mariotti SpA

DL SERVICES
EU SHIPSAN
Georg Fischer, LLC
Halton Marine Oy
Helga B. Jungwirth
HOBART Global
Marine
Howell Laboratories
IDEXX
JP Schnoor
Consulting
MEIKO
Maschinenbau GmbH
& CO KG
MEIKO USA
Menker - Laundry
Management
Consultants
MKN Gmbh & Co.
O.T. S.r.l
Oxin
Owings Public Health

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Pall Life Sciences
Precetti SpA
Prescott Consulting
Prisma S.p.A.
ProMinent Fluid
Controls, Inc.
Public Health Agency
of Canada
SeaKing Ltd.
TGMG, Inc.
Walt Disney
Imagineering
World Health
Organization

VSP 2018 Operations Manual

Contents—2018 VSP Operations Manual
Information to Assist the User on the Manual Format ............................................................. 1
Organization ....................................................................................................................................... 1
Section Number .................................................................................................................................. 1
Keywords ........................................................................................................................................... 1
Description ......................................................................................................................................... 1
Green Bold Text ................................................................................................................................. 1
Inspection Report Number .................................................................................................................. 1
Critical Items ...................................................................................................................................... 1
Noncritical Items ................................................................................................................................ 1
Changes .............................................................................................................................................. 1

Manual Update Process ................................................................................................................ 1
1.0 Introduction .......................................................................................................................... 3
1.1
Introduction and Background ................................................................................................. 3
1.1.1 Cooperative Activity ................................................................................................................. 3
1.1.1.1
History ............................................................................................................................ 3
1.1.1.2
Cooperation ..................................................................................................................... 3
1.2
Activities ................................................................................................................................ 3
1.2.1 Prevention.................................................................................................................................. 3
1.2.1.1
Inspections ...................................................................................................................... 3
1.2.1.2
Surveillance..................................................................................................................... 3
1.2.2 Information ................................................................................................................................ 3
1.2.2.1
Training ........................................................................................................................... 3
1.2.2.2
Plan Review .................................................................................................................... 4
1.2.2.3
Construction Inspections ................................................................................................. 4
1.2.2.4
Information ..................................................................................................................... 4
1.3
Operations Manual ................................................................................................................. 4
1.3.1 Revisions ................................................................................................................................... 4
1.3.1.1
Manual ............................................................................................................................ 4
1.3.1.2
Program Guidance .......................................................................................................... 4
1.3.1.3
Periodic Review .............................................................................................................. 4
1.3.1.3.1
Clarifications.......................................................................................................... 4

2.0 Authority ............................................................................................................................... 5
2.1
Public Health Service Act ...................................................................................................... 5
2.1.1 Communicable Disease Prevention ........................................................................................... 5
2.1.1.1
Communicable Disease Prevention ................................................................................. 5
2.1.1.2
Regulation Promulgation ................................................................................................ 5
2.1.1.3
Inspections ...................................................................................................................... 5
2.2

Jurisdiction............................................................................................................................. 5

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VSP 2018 Operations Manual
3.0 Definitions ............................................................................................................................. 7
3.1

Scope...................................................................................................................................... 7

3.2

Definitions ............................................................................................................................. 7

3.3

Acronyms ............................................................................................................................. 29

4.0 Acute Gastroenteritis (AGE) Surveillance ....................................................................... 31
4.1
Data Collection .................................................................................................................... 31
4.1.1 Reportable Cases ..................................................................................................................... 31
4.1.1.1
Definition ...................................................................................................................... 31
4.1.1.1.1
Reportable Case Definition (02) .......................................................................... 31
4.1.1.2
Onset Time (02) ............................................................................................................ 31
4.1.1.3
Definition Purpose ........................................................................................................ 32
4.1.1.4
Foreign Quarantine Regulations ................................................................................... 32
4.1.2 Records .................................................................................................................................... 33
4.1.2.1
Log ................................................................................................................................ 33
4.1.2.1.1
Responsibility (02)............................................................................................... 33
4.1.2.1.2
Required Information (02) ................................................................................... 33
4.1.2.1.3
Log Details (02) ................................................................................................... 33
4.1.2.1.4
Medications Sold or Dispensed (02) .................................................................... 34
4.1.2.2
Questionnaires............................................................................................................... 35
4.1.2.2.1
Food/Beverage Questionnaire (02) ...................................................................... 35
4.1.2.3
Retention ....................................................................................................................... 36
4.1.2.3.1
Retention and Review (02) .................................................................................. 36
4.1.2.4
Confidentiality .............................................................................................................. 36
4.1.2.4.1
Privacy ................................................................................................................. 36
4.2
Notification .......................................................................................................................... 37
4.2.1 Routine Report ........................................................................................................................ 37
4.2.1.1
Routine Report Timing ................................................................................................. 37
4.2.1.1.1
24-Hour Report (01 C)......................................................................................... 37
4.2.1.1.2
4-Hour Update Report (01 C) .............................................................................. 37
4.2.1.1.3
Report Submission (02) ....................................................................................... 37
4.2.1.2
Report Contents ............................................................................................................ 37
4.2.1.2.1
Contents (01 C) .................................................................................................... 37
4.2.1.2.2
Cruise Length....................................................................................................... 38
4.2.2 Special Report ......................................................................................................................... 38
4.2.2.1
Special Report Timing .................................................................................................. 38
4.2.2.1.1
2% and 3% Illness Report (01 C) ........................................................................ 38
4.2.2.1.2
Daily Updates (01) ............................................................................................... 39
4.2.2.1.3
Routine Reporting Continues (01) ....................................................................... 39
4.2.3 Report Retention...................................................................................................................... 39
4.2.3.1
Retention ....................................................................................................................... 39
4.2.3.1.1
Retention (02) ...................................................................................................... 39
4.2.3.1.2
Review (02).......................................................................................................... 39
4.3
Clinical Specimens............................................................................................................... 39
4.3.1 Clinical Specimen Submission ................................................................................................ 39
4.3.1.1
Specimen/Shipping Containers (02) ............................................................................. 39
4.3.2 Clinical Specimen Submission Collection Procedures ............................................................ 40

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VSP 2018 Operations Manual
4.3.2.1
4.3.2.2

When to Collect (02) ..................................................................................................... 40
Proper Packing (02) ...................................................................................................... 40

4.4
Requirements for Isolating Symptomatic and Primary Contacts of Crew and Passengers
with Gastroenteritis .......................................................................................................................... 40
4.4.1 Crew, Staff, Officers, and Other Employees ........................................................................... 40
4.4.1.1
Isolate Ill Crew .............................................................................................................. 40
4.4.1.1.1
Symptomatic and Meeting the Case Definition for Acute Gastroenteritis (AGE)
(11 C)
40
4.4.1.1.2
Hygiene and Handwashing Facts (02) ................................................................. 41
4.4.1.2
Cabin Mates/Contacts (02) ........................................................................................... 41
4.4.1.2.1
Asymptomatic Cabin Mates or Immediate Contacts of Symptomatic Crew ...... 41
4.4.2 Passengers ............................................................................................................................... 42
4.4.2.1
Isolate Ill Passengers (11 C).......................................................................................... 42
4.4.2.2
Hygiene and Handwashing Facts (02) .......................................................................... 42
4.5
Acute Gastroenteritis Surveillance Knowledge ................................................................... 42
4.5.1 Demonstration of Knowledge (44) .......................................................................................... 42

5.0 Potable Water ..................................................................................................................... 43
5.1
Source .................................................................................................................................. 43
5.1.1 Bunkering ................................................................................................................................ 43
5.1.1.1
Standards ....................................................................................................................... 43
5.1.1.1.1
Safe Source (03 C) ............................................................................................... 43
5.1.1.2
Microbiologic Sample Reports ..................................................................................... 43
5.1.1.2.1
Water Report (06) ................................................................................................ 43
5.1.1.2.2
Onboard Test (06) ................................................................................................ 43
5.1.1.2.3
Review (06).......................................................................................................... 44
5.1.2 Water Production ..................................................................................................................... 44
5.1.2.1
Location ........................................................................................................................ 44
5.1.2.1.1
Polluted Harbors (03 C) ....................................................................................... 44
5.1.2.1.2
Technical Water ................................................................................................... 44
5.1.2.1.3
Onboard Water Sources ....................................................................................... 44
5.2
Bunkering and Production Halogenation and pH Control .................................................... 44
5.2.1 Procedures ............................................................................................................................... 44
5.2.1.1
Residual Halogen and pH ............................................................................................. 44
5.2.1.1.1
Halogen and pH Level (03 C) .............................................................................. 44
5.2.1.1.2
Within 30 Minutes (08)........................................................................................ 45
5.2.1.2
Monitoring .................................................................................................................... 45
5.2.1.2.1
Bunkering Pretest (08) ......................................................................................... 45
5.2.1.2.2
Bunkering/Production Test (08) .......................................................................... 45
5.2.1.2.3
Records (08)......................................................................................................... 45
5.2.1.2.4
Analyzer-Chart Recorders (06) ............................................................................ 45
5.2.1.2.5
Construction (06) ................................................................................................. 46
5.2.1.2.6
Data Logger ......................................................................................................... 46
5.2.1.2.7
Halogen Injection (08) ......................................................................................... 46
5.2.1.2.8
Tank Sample ........................................................................................................ 46
5.3
Potable Water System .......................................................................................................... 47
5.3.1 Potable Water Tanks ............................................................................................................... 47
5.3.1.1
Protection ...................................................................................................................... 47

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VSP 2018 Operations Manual
5.3.1.1.1
Potable Water Tank Walls (07 C) ........................................................................ 47
5.3.1.1.2
Nonpotable Piping (08)........................................................................................ 47
5.3.1.1.3
Coatings (08) ....................................................................................................... 47
5.3.1.2
Tank Construction......................................................................................................... 47
5.3.1.2.1
Identification (08) ................................................................................................ 47
5.3.1.2.2
Sample Cocks (08) ............................................................................................... 48
5.3.1.2.3
Vent/Overflow (08).............................................................................................. 48
5.3.1.2.4
Level Measurement (08) ...................................................................................... 48
5.3.1.2.5
Manual Sounding (08) ......................................................................................... 48
5.3.2 Potable Water Piping ............................................................................................................... 48
5.3.2.1
Protection ...................................................................................................................... 48
5.3.2.1.1
Identification (08) ................................................................................................ 48
5.3.2.1.2
Protection (07 C).................................................................................................. 49
5.3.2.1.3
Bunker Connection (08)....................................................................................... 49
5.3.2.1.4
Cap/Keeper Chain (08) ........................................................................................ 49
5.3.2.1.5
Identification (08) ................................................................................................ 49
5.3.2.1.6
Technical Water (08) ........................................................................................... 49
5.3.2.1.7
Different Piping (08)............................................................................................ 49
5.3.3 Potable Water Hoses ............................................................................................................... 50
5.3.3.1
Construction .................................................................................................................. 50
5.3.3.1.1
Fittings (08) ......................................................................................................... 50
5.3.3.1.2
Identification (08) ................................................................................................ 50
5.3.3.1.3
Construction (08) ................................................................................................. 50
5.3.3.1.4
Other Equipment (08) .......................................................................................... 50
5.3.3.1.5
Locker Construction (08) ..................................................................................... 50
5.3.3.1.6
Locker Identification (08) .................................................................................... 50
5.3.3.1.7
Locker Height (08)............................................................................................... 50
5.3.3.1.8
Locker Closed (08) .............................................................................................. 50
5.3.3.1.9
Locker Restriction (08) ........................................................................................ 51
5.3.3.2
Handling........................................................................................................................ 51
5.3.3.2.1
Limit Use (08)...................................................................................................... 51
5.3.3.2.2
Handling (08) ....................................................................................................... 51
5.3.3.2.3
Contamination Prevention (08) ............................................................................ 51
5.3.3.2.4
Flush/Drain (08)................................................................................................... 51
5.3.3.2.5
Storage (08) ......................................................................................................... 51
5.3.4 Potable Water System Contamination ..................................................................................... 51
5.3.4.1
Cleaning and Disinfection............................................................................................. 51
5.3.4.1.1
Disinfecting (07 C) .............................................................................................. 51
5.3.4.1.2
Inspection (08) ..................................................................................................... 52
5.3.4.1.3
Record Retention (08) .......................................................................................... 52
5.3.4.1.4
Disinfection Residual (07 C) ............................................................................... 52
5.3.4.1.5
Documentation (08) ............................................................................................. 52
5.3.4.1.6
Flush (08) ............................................................................................................. 52
5.3.5 Potable Water Tank Disinfection Methods ............................................................................. 52
5.3.5.1
Method for Disinfecting Filled Tanks (08) ................................................................... 52
5.3.5.2
Method for Disinfecting Empty Tanks (08) .................................................................. 53

5.4
Potable Water System Chemical Treatment ......................................................................... 53
5.4.1 Chemical Injection Equipment ................................................................................................ 53
5.4.1.1
Construction and Installation ........................................................................................ 53
5.4.1.1.1
Recommended Engineering Practices (06) .......................................................... 53

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VSP 2018 Operations Manual
5.4.1.2
Operation ...................................................................................................................... 53
5.4.1.2.1
Halogen Residual (04 C)...................................................................................... 53
5.4.1.2.2
Controlled (08)..................................................................................................... 53
5.4.1.2.3
Halogen Backup Pump (06) ................................................................................. 54
5.4.1.2.4
Chemical Injection Dosing Point (06) ................................................................. 54

5.5
Potable Water System Halogen Monitoring ......................................................................... 54
5.5.1 Halogen Analyzer-Chart Recorder .......................................................................................... 54
5.5.1.1
Installation..................................................................................................................... 54
5.5.1.1.1
Distant Point (06) ................................................................................................. 54
5.5.1.1.2
Data Logger ......................................................................................................... 54
5.5.1.2
Operation ...................................................................................................................... 54
5.5.1.2.1
Maintenance (06) ................................................................................................. 54
5.5.1.2.2
Calibration (06) .................................................................................................... 55
5.5.1.2.3
Accuracy (05) ...................................................................................................... 55
5.5.1.2.4
Test Kit (06) ......................................................................................................... 55
5.5.2 Halogen Analyzer Charts......................................................................................................... 55
5.5.2.1
Chart Design ................................................................................................................. 55
5.5.2.1.1
Range (06) ........................................................................................................... 55
5.5.2.1.2
Data Logger (06).................................................................................................. 55
5.5.2.1.3
Increments (06) .................................................................................................... 55
5.5.2.2
Operation ...................................................................................................................... 56
5.5.2.2.1
Charts (06) ........................................................................................................... 56
5.5.2.2.2
Retention (06) ...................................................................................................... 56
5.5.2.2.3
Chart Review (06) ................................................................................................ 56
5.5.3 Manual Halogen Monitoring ................................................................................................... 56
5.5.3.1
Equipment Failure......................................................................................................... 56
5.5.3.1.1
Every 4 hours (06) ............................................................................................... 56
5.5.3.1.2
Recording (06) ..................................................................................................... 56
5.5.3.1.3
Limit (06) ............................................................................................................. 56
5.5.3.1.4
Alarm (06) ........................................................................................................... 56
5.6
Microbiologic Monitoring .................................................................................................... 57
5.6.1 Sampling and Analysis ............................................................................................................ 57
5.6.1.1
Methodology ................................................................................................................. 57
5.6.1.1.1
Samples (06) ........................................................................................................ 57
5.6.1.1.2
Analysis (06) ........................................................................................................ 57
5.6.1.2
Records ......................................................................................................................... 57
5.6.1.2.1
Records (06)......................................................................................................... 57
5.7
Water Distribution System Protection .................................................................................. 57
5.7.1 Cross-connection Control ........................................................................................................ 57
5.7.1.1
Program ......................................................................................................................... 57
5.7.1.1.1
Cross-Connections (07 C) .................................................................................... 57
5.7.1.1.2
Protection (07 C).................................................................................................. 58
5.7.1.1.3
Control/Program (08)........................................................................................... 58
5.7.1.1.4
Log (08) ............................................................................................................... 59
5.7.1.2
Device Installation ........................................................................................................ 59
5.7.1.2.1
Air Gaps and Backflow Prevention Devices (08) ................................................ 59
5.7.1.2.2
2X Diameter (08) ................................................................................................. 60
5.7.1.2.3
Flood-Level Rim (08) .......................................................................................... 60
5.7.1.2.4
After Valve (08) ................................................................................................... 60

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5.7.1.2.5
Continuous Pressure (08) ..................................................................................... 60
5.7.1.2.6
Backflow Prevention Devices (08) ...................................................................... 60
5.7.1.2.7
Vacuum Toilets (08) ............................................................................................ 60
5.7.1.2.8
Diversion Valves (08) .......................................................................................... 60
5.7.1.2.9
Location (08)........................................................................................................ 61
5.7.1.3
Air Supply Connections ................................................................................................ 61
5.7.1.3.1
Air Supply (08) .................................................................................................... 61
5.7.1.3.2
Separate Compressor ........................................................................................... 61
5.7.2 Backflow Prevention Device Inspection and Testing ............................................................. 61
5.7.2.1
Maintenance .................................................................................................................. 61
5.7.2.1.1
Maintained (08).................................................................................................... 61
5.7.2.2
Inspection and Service .................................................................................................. 61
5.7.2.2.1
Schedule (08) ....................................................................................................... 61
5.7.2.2.2
Test Annually (08) ............................................................................................... 61
5.7.2.2.3
Records (08)......................................................................................................... 62

5.8
Potable Water Knowledge .................................................................................................... 62
5.8.1 Demonstration of Knowledge (44) .......................................................................................... 62

6.0 Recreational Water Facilities (RWFs) .............................................................................. 63
6.1
RWFs ................................................................................................................................... 63
6.1.1 Source ...................................................................................................................................... 63
6.1.1.1
Potable Water or Seawater (09 C)................................................................................. 63
6.1.2 Maintenance ............................................................................................................................ 63
6.1.2.1
Management.................................................................................................................. 63
6.2
Flow-Through Seawater RWFs ............................................................................................ 63
6.2.1 Operation ................................................................................................................................. 63
6.2.1.1
At Sea ............................................................................................................................ 63
6.2.1.1.1
12 miles (10) ........................................................................................................ 63
6.2.1.2
In Port ........................................................................................................................... 64
6.2.1.2.1
Drained or Switched to Recirculation (10) .......................................................... 64
6.2.1.2.2
Halogen and pH (09 C) ........................................................................................ 64
6.3
Recirculating RWFs............................................................................................................. 64
6.3.1 Operation ................................................................................................................................. 64
6.3.1.1
Fill Level and Turnover Rates (10) ............................................................................... 64
6.3.1.2
Filtration Systems ......................................................................................................... 66
6.3.1.2.1
Filtered (10) ......................................................................................................... 66
6.3.1.2.2
Filter Backwash and Cleaning (10)...................................................................... 66
6.3.1.2.3
Granular Filter Inspection, Core Sample Test, and Filter Change (10) .............. 66
6.3.1.2.4
Cartridge Filter Inspection and Filter Change (10) .............................................. 67
6.3.1.2.5
Other Filter Media (10) ........................................................................................ 67
6.3.1.2.6
Filter Housing Cleaning and Disinfection (10).................................................... 67
6.3.1.2.7
Hair and Lint Strainer (10)................................................................................... 68
6.3.1.2.8
All Filters (10) ..................................................................................................... 68
6.3.1.3
Gauges (10) ................................................................................................................... 68
6.3.1.4
Manuals (10) ................................................................................................................. 68
6.3.1.5
Bather Loads (10) ......................................................................................................... 68
6.3.1.6
Water Quality ................................................................................................................ 68
6.3.1.6.1
Water Chemistry (10) .......................................................................................... 68
6.3.1.6.2
Fecal and Vomit Accident (10) ............................................................................ 69

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6.3.1.6.3
Record of Fecal and Vomit Accidents (10) ......................................................... 69
6.3.2 Halogenation ........................................................................................................................... 69
6.3.2.1
Residual Halogen: Halogen and pH Dosing Systems (10) ........................................... 69
6.3.2.1.1
Residual (09 C) .................................................................................................... 70
6.3.2.1.2
pH (09 C) ............................................................................................................. 70
6.3.2.1.3
Maintenance (10) ................................................................................................. 70
6.3.2.1.4
Procedures for Water Sampling (10) ................................................................... 70
6.3.2.2
Residual Halogen and pH Monitoring .......................................................................... 71
6.3.2.2.1
Test Kit (10) ......................................................................................................... 71
6.3.2.2.2
Test Kit Maintenance and Verification (10) ........................................................ 71
6.3.2.2.3
Automated Free Halogen Residual and pH Testing (10) ..................................... 71
6.3.2.2.4
Whirlpool and Spa Pool Probes (10) ................................................................... 72
6.3.2.2.5
Analyzer-Chart Recorder (10) ............................................................................. 72
6.3.2.2.6
Data Logger (10).................................................................................................. 72
6.3.2.2.7
Charts (10) ........................................................................................................... 73
6.3.2.2.8
Logs (10) .............................................................................................................. 73
6.3.2.2.9
Retention (10) ...................................................................................................... 73

6.4
Whirlpool Spas and Spa Pools ............................................................................................. 73
6.4.1 Public Operations .................................................................................................................... 73
6.4.1.1
Filters ............................................................................................................................ 73
6.4.1.1.1
Replacement (10) ................................................................................................. 73
6.4.1.2
Water Quality ................................................................................................................ 74
6.4.1.2.1
Changed (10) ....................................................................................................... 74
6.4.2 Halogenation ........................................................................................................................... 74
6.4.2.1
Residual Halogen .......................................................................................................... 74
6.4.2.1.1
Prolonged Maintenance (10) ................................................................................ 74
6.4.2.1.2
Shock Halogenation (10) ..................................................................................... 74
6.4.2.1.3
Records (10)......................................................................................................... 75
6.4.2.1.4
Retention (10) ...................................................................................................... 75
6.5.
Maintenance and Operating Standards for Combined Facilities .......................................... 75
6.5.1 Pool with Attached Whirlpool Spa (10) .................................................................................. 75
6.5.1.2
Fecal Accidents (10) ..................................................................................................... 75
6.6
Private Cabin Operations ..................................................................................................... 75
6.6.1 Maintenance ............................................................................................................................ 75
6.6.1.1
Cleaning (10) ................................................................................................................ 75
6.6.1.2
Maintenance (10) .......................................................................................................... 76
6.6.1.3
Records (10) .................................................................................................................. 76
6.7
Individual Hydrotherapy Pools............................................................................................. 76
6.7.1 Maintenance ............................................................................................................................ 76
6.7.1.1
Cleaning (10) ................................................................................................................ 76
6.7.1.2
Maintenance (10) .......................................................................................................... 76
6.7.1.3
Records (10) .................................................................................................................. 76
6.8
Safety ................................................................................................................................... 76
6.8.1 RWFs ....................................................................................................................................... 76
6.8.1.1
Signs and Markings....................................................................................................... 76
6.8.1.1.1
General RWF Signs (10)...................................................................................... 76
6.8.1.1.2
Depth Markers (10).............................................................................................. 77
6.8.1.1.3
Spas (10) .............................................................................................................. 77

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VSP 2018 Operations Manual
6.8.1.2
Equipment ..................................................................................................................... 78
6.8.1.2.1
Life Saving (10) ................................................................................................... 78
6.8.1.2.2
Antientrapment Drain (10)................................................................................... 79
6.8.1.2.3
Temperature (10) ................................................................................................. 82

6.9
RWF Showers and Toilet Facilities ..................................................................................... 82
6.9.1 Temperature and Location....................................................................................................... 82
6.9.2 Showers for Children............................................................................................................... 82
6.9.3 Toilet Facilities ........................................................................................................................ 82
6.10 Restrictions .......................................................................................................................... 82
6.10.1 Diapers (10) ............................................................................................................................. 82
6.11 Recreational Water Facilities Knowledge ............................................................................ 83
6.11.1 Demonstration of Knowledge (44) .......................................................................................... 83

7.0 Food Safety .......................................................................................................................... 84
7.1

Reserved .............................................................................................................................. 84

Personnel.............................................................................................................................. 84
7.2
7.2.1 Food Safety Management ........................................................................................................ 84
7.2.1.1
Food Safety Knowledge ................................................................................................ 84
7.2.1.1.1
Knowledge (13 C)................................................................................................ 84
7.2.1.2
Food Safety Duties ........................................................................................................ 85
7.2.1.2.1
Monitoring Duties (13 C) .................................................................................... 85
7.2.2 Employee Health ..................................................................................................................... 87
7.2.2.1
Communicable Diseases and Symptoms ...................................................................... 87
7.2.2.1.1
Communicable Diseases (11 C) ........................................................................... 87
7.2.2.1.2
Other Symptoms (11 C) ....................................................................................... 87
7.2.2.1.3
Sneeze/Cough (11 C) ........................................................................................... 87
7.2.2.1.4
Restrictions Removal (11 C)................................................................................ 88
7.2.2.1.5
Record of Restriction and Release (02) ............................................................... 88
7.2.3 Employee Cleanliness ............................................................................................................. 88
7.2.3.1
Hands and Arms ............................................................................................................ 88
7.2.3.1.1
Hands and Arms Clean (12 C) ............................................................................. 88
7.2.3.1.2
Cleaning Procedures (12 C) ................................................................................. 88
7.2.3.1.3
When to Wash Hands (12 C) ............................................................................... 88
7.2.3.1.4
Hand Antiseptic (14)............................................................................................ 89
7.2.3.1.5
Apply to Clean Hands (12 C) .............................................................................. 89
7.2.3.2
Fingernails..................................................................................................................... 89
7.2.3.2.1
Fingernails (14) .................................................................................................... 89
7.2.3.2.2
Fingernail Polish/Artificial Nails (14) ................................................................. 89
7.2.3.3
Jewelry .......................................................................................................................... 89
7.2.3.3.1
Jewelry (14) ......................................................................................................... 89
7.2.3.4
Food Service Uniform or Apron ................................................................................... 89
7.2.3.4.1
Uniform or Apron (14) ........................................................................................ 89
7.2.4 Hygienic Practices ................................................................................................................... 90
7.2.4.1
Eating, Drinking, or Using Tobacco ............................................................................. 90
7.2.4.1.1
Eating, Drinking, and Using Tobacco (12 C) ...................................................... 90
7.2.5.1
Hair Restraints .............................................................................................................. 90
7.2.5.1.1
Hair Restraints (14).............................................................................................. 90
7.2.4.3
Toilet Rooms Use (14) .................................................................................................. 90

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7.2.4.3.1

Toilet Room Use (Food Employees) ................................................................... 90

7.3
Food ..................................................................................................................................... 91
7.3.1 Food Condition ........................................................................................................................ 91
7.3.1.1
Safe and Unadulterated ................................................................................................. 91
7.1.1.1.1
Sound Condition (15 C) ....................................................................................... 91
7.3.2 Food Sources ........................................................................................................................... 91
7.3.2.1
Lawful Sourcing............................................................................................................ 91
7.3.2.1.1
Comply with Law (15 C) ..................................................................................... 91
7.3.2.1.2
Food from Private Home (15 C) .......................................................................... 91
7.3.2.1.3
Fish for Undercooked Consumption .................................................................... 91
7.3.2.1.4
Steaks (15 C)........................................................................................................ 91
7.3.2.1.5
Hermetically Sealed Container (15 C) ................................................................. 91
7.3.2.1.6
Milk (15 C) .......................................................................................................... 92
7.3.2.1.7
Fish and Molluscan Shellfish Sources (15 C) ...................................................... 92
7.3.2.1.8
Wild Mushrooms (15 C) ...................................................................................... 92
7.3.2.1.9
Game Animals (15 C) .......................................................................................... 92
7.3.2.2
Receiving Condition ..................................................................................................... 93
7.3.2.2.1
Receiving Temperatures (16 C) ........................................................................... 93
7.3.2.2.2
Food Additives (15 C) ......................................................................................... 93
7.3.2.2.3
Shell Eggs (15 C) ................................................................................................. 93
7.3.2.2.4
Egg and Milk Products (15 C) ............................................................................. 93
7.3.2.2.5
Package Integrity (15 C) ...................................................................................... 94
7.3.2.2.6
Ice (15 C) ............................................................................................................. 94
7.3.2.2.7
Shucked Shellfish (15 C) ..................................................................................... 94
7.3.2.2.8
Shellstock Shellfish (15 C) .................................................................................. 94
7.3.2.2.9
Shellstock Condition (19) .................................................................................... 94
7.3.2.3
Maintaining Molluscan Shellfish Identification............................................................ 94
7.3.2.3.1
Shucked Identification (15 C) .............................................................................. 94
7.3.2.3.2
Shellstock Identification (15 C) ........................................................................... 95
7.3.3 Food Protection ....................................................................................................................... 95
7.3.3.1
Employee Contamination.............................................................................................. 95
7.3.3.1.1
Wash Hands (12 C) .............................................................................................. 95
7.3.3.1.2
RTE Food – Hand Contact Prohibited (12 C) ...................................................... 95
7.3.3.1.3
Not RTE Food – Minimize Contact (19) ............................................................. 95
7.3.3.1.4
Tasting (12 C) ...................................................................................................... 95
7.3.3.2
Food and Ingredient Contamination ............................................................................. 95
7.3.3.2.1
Cross-Contamination (18 C) ................................................................................ 95
7.3.3.2.2
Container Identity (19)......................................................................................... 97
7.3.3.2.3
Pasteurized Eggs (18 C) ....................................................................................... 97
7.3.3.2.4
Wash Fruits/Vegetables (19) ............................................................................... 97
7.3.3.2.5
Vegetable Washes ................................................................................................ 97
7.3.3.3
Ice as Coolant................................................................................................................ 97
7.3.3.3.1
Ice Used as a Coolant (19) ................................................................................... 97
7.3.3.3.2
Coolant (19) ......................................................................................................... 97
7.3.3.3.3
Undrained Ice (19) ............................................................................................... 97
7.3.3.3.4
Raw Fruit/Vegetables .......................................................................................... 98
7.3.3.3.5
Raw Chicken/Fish ................................................................................................ 98
7.3.3.3.6
Ongoing Meal Service ......................................................................................... 98
7.3.3.4
Equipment, Utensils, and Linens .................................................................................. 98
7.3.3.4.1
Cleaned/Sanitized (26 C) ..................................................................................... 98

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7.3.3.4.2
Storage During Use (19) ...................................................................................... 98
7.3.3.4.3
Linen/Napkins (19) .............................................................................................. 99
7.3.3.4.4
Wiping Cloths (25) .............................................................................................. 99
7.3.3.4.5
Glove Use (19) ..................................................................................................... 99
7.3.3.4.6
Second Portions and Refills (19) ....................................................................... 100
7.3.3.5
Food Storage and Preparation ..................................................................................... 100
7.3.3.5.1
Storage Protection (19) ...................................................................................... 100
7.3.3.5.2
Prohibited Storage (19) ...................................................................................... 100
7.3.3.5.3
Potentially Hazardous Food Packages in Vending Machines (19) .................... 101
7.3.3.5.4
Preparation (19) ................................................................................................. 101
7.3.3.6
Food Display and Service ........................................................................................... 101
7.3.3.6.1
Display Preparation (19) .................................................................................... 101
7.3.3.6.2
Condiments (19) ................................................................................................ 101
7.3.3.6.3
Self Service (19) ................................................................................................ 102
7.3.3.6.4
Utensils, Consumer Self-service ........................................................................ 102
7.3.3.6.5
Food Reservice (15 C) ....................................................................................... 102
7.3.3.7
Other Contamination................................................................................................... 103
7.3.3.7.1
Other Contaminants (19) ................................................................................... 103
7.3.4 Pathogen Destruction ............................................................................................................ 103
7.3.4.1
Cooking Temperatures/Times ..................................................................................... 103
7.3.4.1.1
Cooking (16 C) .................................................................................................. 103
7.3.4.1.2
Microwave (16 C) .............................................................................................. 105
7.3.4.1.3
Fruits/Vegetables (17)........................................................................................ 105
7.3.4.2
Parasite Destruction .................................................................................................... 105
7.3.4.2.1
Parasite Destruction (16 C) ................................................................................ 105
7.3.4.2.2
Records (17)....................................................................................................... 106
7.3.4.3
Reheating .................................................................................................................... 107
7.3.4.3.1
Immediate Service ............................................................................................. 107
7.3.4.3.2
74°C/165°F (16 C) ............................................................................................. 107
7.3.4.3.3
Microwave Heating (16 C) ................................................................................ 107
7.3.4.3.4
Commercial Products (17) ................................................................................. 107
7.3.4.3.5
Rapid Reheat (16 C)........................................................................................... 107
7.3.4.3.6
Reheat Roast Beef.............................................................................................. 107
7.3.5 Food Holding Temperatures and Times ................................................................................ 107
7.3.5.1
Frozen, Slacking, and Thawing Procedures ................................................................ 107
7.3.5.1.1
Store Frozen Food Frozen (17) .......................................................................... 107
7.3.5.1.2
Slacking (17) ...................................................................................................... 108
7.3.5.1.3
Thawing (17) ..................................................................................................... 108
7.3.5.2
Food Cooling .............................................................................................................. 108
7.3.5.2.1
Cooling Times/Temperatures (16 C) ................................................................. 108
7.3.5.2.2
Cooling Prepared Food (16 C) ........................................................................... 109
7.3.5.2.3
Cooling Received Food (16 C) .......................................................................... 109
7.3.5.2.4
Shell Eggs .......................................................................................................... 109
7.3.5.2.5
Cooling Methods (17) ........................................................................................ 109
7.3.5.2.6
Cooling Logs (17) .............................................................................................. 109
7.3.5.3
Food Holding Temperatures and Times...................................................................... 110
7.3.5.3.1
Holding Temperature/Time (16 C) .................................................................... 110
7.3.5.3.2
RTE PHF Shelf-Life: Date Marking (16 C)....................................................... 110
7.3.5.3.3
Discarding RTE PHF (16 C) .............................................................................. 111
7.3.5.3.4
Retain Date (16 C) ............................................................................................. 111
7.3.5.3.5
Time as a Public Health Control (16 C) ............................................................ 111

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7.3.5.3.6
Time Control Plan (17) ...................................................................................... 112
7.3.6 Consumer Information .......................................................................................................... 112
7.3.6.1
Consumer Advisory .................................................................................................... 112
7.3.6.1.1
Raw Shell Egg Preparations (16 C) ................................................................... 112
7.3.6.1.2
Animal Food (16 C) ........................................................................................... 113
7.3.7 Contaminated Food ............................................................................................................... 114
7.3.7.1
Discarding Food .......................................................................................................... 114
7.3.7.1.1
Unsafe/Adulterated (18 C) ................................................................................. 114
7.3.7.1.2
Unapproved Source (18 C) ................................................................................ 114
7.3.7.1.3
Restricted or Excluded Employee (18 C) .......................................................... 114
7.3.7.1.4
Contaminated by Others (18 C) ......................................................................... 114

7.4
Equipment and Utensils ..................................................................................................... 114
7.4.1 Materials ................................................................................................................................ 114
7.4.1.1
Multiuse Characteristics and Use Limitations ............................................................ 114
7.4.1.1.1
Safe Food-Contact Materials (26 C) .................................................................. 114
7.4.1.1.2
Food-Contact Surfaces (20) ............................................................................... 114
7.4.1.1.3
Cast Iron (20) ..................................................................................................... 115
7.4.1.1.4
Lead (20) ............................................................................................................ 115
7.4.1.1.5
Copper/Brass (26 C) .......................................................................................... 115
7.4.1.1.6
Galvanized (26 C) .............................................................................................. 115
7.4.1.1.7
Wood (20) .......................................................................................................... 116
7.4.1.1.8
Coatings (20) ..................................................................................................... 116
7.4.1.1.9
Nonfood-Contact Surfaces (21) ......................................................................... 116
7.4.1.2
Single-Service and Single-Use Characteristics ........................................................... 116
7.4.1.2.1
Single-Service Materials Safe (26 C) ................................................................ 116
7.4.1.2.2
No Colors/Odors/Taste (20)............................................................................... 116
7.4.2 Design and Construction ....................................................................................................... 117
7.4.2.1
Durability and Strength ............................................................................................... 117
7.4.2.1.1
Food-Contact Durability/Strength (20) .............................................................. 117
7.4.2.1.2
Nonfood-Contact Durability/Strength (21) ........................................................ 117
7.4.2.1.3
Glass TMDs (26 C) ............................................................................................ 117
7.4.2.2
Cleanability ................................................................................................................. 117
7.4.2.2.1
Multiuse Food-Contact Surfaces (20) ................................................................ 117
7.4.2.2.2
CIP Equipment Design/Construction (20) ......................................................... 118
7.4.2.2.3
“V” Type Threads (20) ...................................................................................... 118
7.4.2.2.4
Oil Filtering Equipment (20) ............................................................................. 118
7.4.2.2.5
Can Openers (20) ............................................................................................... 118
7.4.2.2.6
Nonfood-Contact Design (21)............................................................................ 118
7.4.2.2.7
Kick Plates (21) ................................................................................................. 118
7.4.2.2.8
Grease Filters (21) ............................................................................................. 118
7.4.2.3
Food TMDs (20) ......................................................................................................... 118
7.4.2.3.1
Food TMD Accuracy (20) ................................................................................. 119
7.4.2.3.2
Ambient Air TMD Accuracy (21) ..................................................................... 119
7.4.2.4
Functionality ............................................................................................................... 119
7.4.2.4.1
Ventilation Hood Design (37)............................................................................ 119
7.4.2.4.2
Equipment Openings, Closures, and Deflectors (20)......................................... 119
7.4.2.4.3
Beverage/Ice Dispensing (20) ............................................................................ 120
7.4.2.4.4
Bearings/Gears (21) ........................................................................................... 120
7.4.2.4.5
Beverage Line Cooling (20) .............................................................................. 121
7.4.2.4.6
Equipment Drainage (21)................................................................................... 121

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7.4.2.4.7
Drain Lines (20) ................................................................................................. 121
7.4.2.4.8
Condenser Unit (21)........................................................................................... 121
7.4.2.4.9
Ambient Air TMDs (21) .................................................................................... 121
7.4.2.5
Food Equipment Standards and Classification ........................................................... 122
7.4.2.5.1
Food-Contact Equipment Standards (20)........................................................... 122
7.4.2.5.2
Nonfood-Contact Equipment Standards (21) ..................................................... 122
7.4.3 Numbers and Capacities ........................................................................................................ 122
7.4.3.1
Cooling, Heating, and Holding Capacities.................................................................. 122
7.4.3.1.1
Cold/Hot Holding Capacity (20)........................................................................ 122
7.4.3.2
Ventilation Hood Systems .......................................................................................... 122
7.4.3.2.1
Ventilation Hood (37) ........................................................................................ 122
7.4.4 Equipment Location and Installation..................................................................................... 123
7.4.4.1
Fixed Equipment, Spacing or Sealing ......................................................................... 123
7.4.4.1.1
Fixed Equipment Installation (21) ..................................................................... 123
7.4.4.1.2
Table-Mounted Sealed or Elevated (21) ............................................................ 123
7.4.4.2
Fixed Equipment, Elevation or Sealing ...................................................................... 123
7.4.4.2.1
Deck-Mounted Sealed or Elevated (21) ............................................................. 123
7.4.4.2.2
Deck-Mounted Clearance .................................................................................. 123
7.4.4.2.3
Table-Mounted Elevated (21) ............................................................................ 123
7.4.4.2.4
Table-Mounted Clearance.................................................................................. 124
7.4.5 Maintenance and Operation................................................................................................... 124
7.4.5.1
Equipment ................................................................................................................... 124
7.4.5.1.1
Food-Contact Equipment in Good Repair (20) .................................................. 124
7.4.5.1.2
Nonfood-Contact Equipment in Good Repair (21) ............................................ 124
7.4.5.1.3
Cutting Boards (20) ........................................................................................... 124
7.4.5.1.4
Microwave Ovens (20) ...................................................................................... 124
7.4.5.2
Good Repair and Calibration ...................................................................................... 125
7.4.5.2.1
Utensils and TMDs in Good Repair and Calibration (20) ................................. 125
7.4.5.2.2
Ambient Air TMDs Good Repair and Calibration (21) ..................................... 125
7.4.5.3
Single-Service and Single-Use Articles ...................................................................... 125
7.4.5.3.1
No Reuse (28) .................................................................................................... 125
7.4.5.3.2
Bulk Milk Tubes (20) ........................................................................................ 125
7.4.5.3.3
Shell Reuse (28) ................................................................................................. 125

7.5
Warewashing ..................................................................................................................... 125
7.5.1 Warewashing Design and Construction ................................................................................ 125
7.5.1.1
Warewashing Measuring Device Accuracy (22) ........................................................ 125
7.5.1.1.1
Water TMD Accuracy (22) ................................................................................ 126
7.5.1.1.2
Pressure Gauge Accuracy (22) .......................................................................... 126
7.5.1.2
Warewashing Functionality ........................................................................................ 126
7.5.1.2.1
Water TMDs Readable (22) ............................................................................... 126
7.5.1.2.2
Water TMD Scale (22) ...................................................................................... 126
7.5.1.2.3
Warewasher Data Plate (22) .............................................................................. 126
7.5.1.2.4
Baffles/Curtains (22).......................................................................................... 127
7.5.1.2.5
Warewash TMDs (22) ....................................................................................... 127
7.5.1.2.6
Pressure Gauge (22) ........................................................................................... 127
7.5.1.2.7
Manual Sanitizing Booster Heater (22) ............................................................. 127
7.5.1.2.8
Self Draining (22) .............................................................................................. 127
7.5.2 Warewashing Numbers and Capacities ................................................................................. 127
7.5.2.1
Three-Compartment Sinks .......................................................................................... 127
7.5.2.1.1
Three-Compartment Sink (22) ........................................................................... 127

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7.5.2.1.2
Size (22) ............................................................................................................. 128
7.5.2.1.3
Manual Warewashing Alternatives .................................................................... 128
7.5.2.2
Drainboards ................................................................................................................. 128
7.5.2.2.1
Soiled/Clean Storage (22) .................................................................................. 128
7.5.2.3
Sanitizing Solutions, Testing Devices ........................................................................ 128
7.5.2.3.1
Test Kit (22) ....................................................................................................... 128
7.5.3 Warewashing Equipment Maintenance and Operation ......................................................... 129
7.5.3.1
Good Repair and Proper Adjustment .......................................................................... 129
7.5.3.1.1
Warewash Equipment Repair (22) ..................................................................... 129
7.5.3.1.2
Warewash Equipment Cleaning (22) ................................................................. 129
7.5.3.1.3
Warewash Equipment Operation (22) ............................................................... 129
7.5.3.1.4
Cleaners (22) ...................................................................................................... 129
7.5.3.1.5
Solution Clean (22) ............................................................................................ 129
7.5.3.2
Wash Temperatures .................................................................................................... 130
7.5.3.2.1
Manual Wash Temperature (23) ........................................................................ 130
7.5.3.2.2
Warewash Wash Temperatures (23) .................................................................. 130
7.5.3.2.3
Wash Temperatures for Chemical Machines (23) ............................................. 130
7.5.3.2.4
Alarm (22) ......................................................................................................... 130
7.5.4 Cleaning Equipment and Utensils ......................................................................................... 130
7.5.4.1
Cleaning Frequency .................................................................................................... 130
7.5.4.1.1
Food-Contact Surfaces Clean (26 C) ................................................................. 130
7.5.4.1.2
Encrusted (26 C) ................................................................................................ 130
7.5.4.1.3
Nonfood-Contact Surfaces (27) ......................................................................... 131
7.5.4.1.4
Food-Contact Cleaning Frequency (26 C) ......................................................... 131
7.5.4.1.5
In-Use Food-Contact Equipment (28) ............................................................... 131
7.5.4.1.6
Dispensing Equipment Cleaning (28) ................................................................ 131
7.5.4.1.7
Cooking/Baking Equipment Cleaning (28) ....................................................... 131
7.5.4.2
Dry Cleaning Methods ................................................................................................ 132
7.5.4.2.1
Dry Cleaning (28) .............................................................................................. 132
7.5.4.3
Precleaning and Racking............................................................................................. 132
7.5.4.3.1
Precleaning/Scrapping (23)................................................................................ 132
7.5.4.3.2
Presoak/Scrubbed (23) ....................................................................................... 132
7.5.4.3.3
Racking (22) ...................................................................................................... 132
7.5.4.4
Wet Cleaning .............................................................................................................. 132
7.5.4.4.1
Washing (23) ..................................................................................................... 132
7.5.4.4.2
Soil Specific (22) ............................................................................................... 132
7.5.4.5
Alternative Manual Warewashing Procedures ............................................................ 133
7.5.4.5.1
Alternative Warewashing Procedures (23) ........................................................ 133
7.5.4.5.2
Sponges Limited (22)......................................................................................... 133
7.5.4.6
Rinsing Procedures ..................................................................................................... 133
7.5.4.6.1
Rinsing (23) ....................................................................................................... 133
7.5.5 Sanitizing ............................................................................................................................... 134
7.5.5.1
Food-Contact Surfaces (24 C) .................................................................................... 134
7.5.5.2
Sanitizing Temperatures ............................................................................................. 134
7.5.5.2.1
Manual Hot-Water Sanitizing (24 C)................................................................. 134
7.5.5.2.2
Warewasher Hot-Water Sanitizing (24 C) ......................................................... 134
7.5.5.2.3
Warewasher Hot-Water Sanitizing Pressure (22) .............................................. 134
7.5.5.3
Sanitizing Concentrations ........................................................................................... 135
7.5.5.3.1
Chemical Sanitizing Solutions (24 C)................................................................ 135
7.5.5.3.2
Chemical Sanitizing Exposure (24 C) ................................................................ 135
7.5.5.3.3
Chemical Sanitizing Concentration (24 C) ........................................................ 135

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7.5.5.3.4
Sanitizer Concentration Testing (22) ................................................................. 135
7.5.6 Protection of Clean Items ...................................................................................................... 136
7.5.6.1
Drying ......................................................................................................................... 136
7.5.6.1.1
Air Dried/Drained (28) ...................................................................................... 136
7.5.6.2
Lubricating and Reassembling .................................................................................... 136
7.5.6.2.1
Lubricating (28) ................................................................................................. 136
7.5.6.2.2
Assembling (28)................................................................................................. 136
7.5.6.3
Storing Equipment, Utensils, Linens, and Single-Service and Single-Use Articles .. 136
7.5.6.3.1
Storing Protected (28) ........................................................................................ 136
7.5.6.3.2
Storing Inverted (28).......................................................................................... 137
7.5.6.3.3
Preset Tableware (28) ........................................................................................ 137
7.5.6.3.4
Original Package (28) ........................................................................................ 137
7.5.6.3.5
Utensil Dispensing (28) ..................................................................................... 137
7.5.7 Laundering ............................................................................................................................ 137
7.5.7.1
Laundry Facilities ....................................................................................................... 137
7.5.7.1.1
Laundry Equipment (28).................................................................................... 137
7.5.7.1.2
Laundry Operations Location (28)..................................................................... 137
7.5.7.2
Laundry Procedures .................................................................................................... 138
7.5.7.2.1
Laundry Frequency (28) .................................................................................... 138
7.5.7.2.2
Cloth Gloves (28)............................................................................................... 138
7.5.7.2.3
Linens/Napkins (28) .......................................................................................... 138
7.5.7.2.4
Wet Wiping Cloths (28)..................................................................................... 138
7.5.7.2.5
Dry Wiping Cloths (28) ..................................................................................... 138
7.5.7.2.6
Laundry Procedures (28).................................................................................... 138
7.5.7.2.7
Washing (28) ..................................................................................................... 138

7.6
Poisonous and Toxic Materials .......................................................................................... 138
7.6.1 Identification ......................................................................................................................... 138
7.6.1.1
Labeling ...................................................................................................................... 138
7.6.1.1.1
Manufacturer Label (31 C) ................................................................................ 138
7.6.1.1.2
Working Containers (31 C)................................................................................ 139
7.6.2 Operational Supplies and Applications ................................................................................. 139
7.6.2.1
Storage ........................................................................................................................ 139
7.6.2.1.1
Pesticide/Rodenticide Locker (31 C) ................................................................. 139
7.6.2.1.2
Cleaning Materials Locker (31 C) ..................................................................... 139
7.6.2.1.3
Exemptions ........................................................................................................ 139
7.6.2.2
Use .............................................................................................................................. 139
7.6.2.2.1
Necessary Materials (31 C)................................................................................ 139
7.6.2.2.2
Use Conditions (31 C) ....................................................................................... 139
7.6.2.2.3
Application (31 C) ............................................................................................. 140
7.6.2.2.4
Restricted-Use Applications (31 C) ................................................................... 140
7.6.2.2.5
Restricted-Use Applicator (31 C) ...................................................................... 140
7.6.2.2.6
Equipment Cleaning and Sanitizing (31 C) ....................................................... 140
7.6.2.2.7
Containers (31 C) ............................................................................................... 140
7.6.2.3
Sanitizers and Other Food Area Chemicals ................................................................ 140
7.6.2.3.1
Sanitizers (31 C) ................................................................................................ 140
7.6.2.3.2
Fruit/Vegetable Wash (31 C) ............................................................................. 140
7.6.2.3.3
Boiler Water Additives (31 C) ........................................................................... 141
7.6.2.3.4
Drying Agents (31 C) ........................................................................................ 141
7.6.2.3.5
Approved for Use with Chemical Sanitizers (31 C) .......................................... 141
7.6.2.3.6
Lubricants (31 C) ............................................................................................... 141

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7.6.2.4
Pesticides and Rodenticides ........................................................................................ 142
7.6.2.4.1
Restricted-Use Pesticides (31 C) ....................................................................... 142
7.6.2.4.2
Rodent Bait (31 C) ............................................................................................. 142
7.6.2.4.3
Tracking Powder Pesticides (31 C) .................................................................... 142
7.6.2.4.4
Nontoxic Tracking Powders (19) ....................................................................... 142
7.6.2.4.5
Prevent Contamination (28) ............................................................................... 142
7.6.3 Medicines .............................................................................................................................. 142
7.6.3.1
Restriction and Storage ............................................................................................... 142
7.6.3.1.1
Necessary Medicines (31 C) .............................................................................. 142
7.6.3.1.2
Medicine Labeling/Separation (31 C) ................................................................ 142
7.6.3.1.3
First Aid Supplies (31 C) ................................................................................... 142

7.7
Facilities............................................................................................................................. 143
7.7.1 Handwashing and Toilet Facilities for Food Employees....................................................... 143
7.7.1.1
Handwashing Facility Installation .............................................................................. 143
7.7.1.1.1
Convenient (29 C).............................................................................................. 143
7.7.1.1.2
8 Meters/26 Feet (29 C) ..................................................................................... 143
7.7.1.1.3
Tempered Water (29 C) ..................................................................................... 143
7.7.1.1.4
Metered Faucet (30) ........................................................................................... 143
7.7.1.1.5
Automatic Systems (30)..................................................................................... 143
7.7.1.1.6
Dispenser/Receptacle (30) ................................................................................. 144
7.7.1.1.7
Sign (30) ............................................................................................................ 144
7.7.1.2
Toilet Facility Installation ........................................................................................... 144
7.7.1.2.1
Convenient (29 C).............................................................................................. 144
7.7.1.2.2
Handwashing Facilities (29 C) .......................................................................... 144
7.7.1.2.3
Sign (30) ............................................................................................................ 144
7.7.1.2.4
Enclosed/Doors (30) .......................................................................................... 145
7.7.1.2.5
Waste Receptacle (30) ....................................................................................... 145
7.7.1.2.6
Unlocked (29 C)................................................................................................. 145
7.7.1.3
Handwashing and Toilet Facility Maintenance........................................................... 145
7.7.1.3.1
Accessible (29 C) ............................................................................................... 145
7.7.1.3.2
Facilities Clean/Good Repair (30) ..................................................................... 145
7.7.1.3.3
Soap/Towels (30) ............................................................................................... 145
7.7.1.3.4
Toilets Clean/Good Repair (30) ......................................................................... 145
7.7.1.3.5
Toilet Tissue (30) ............................................................................................... 145
7.7.2 Passenger Self-Service Buffet Handwashing Stations (30)................................................... 145
7.7.2.1
Installation Date .......................................................................................................... 145
7.7.2.2
Number ....................................................................................................................... 145
7.7.2.3
Passenger Entries ........................................................................................................ 146
7.7.2.4
Self-Service Stations Outside the Main Buffet ........................................................... 146
7.7.2.5
Equipment and Supplies ............................................................................................. 146
7.7.2.6
Automatic Handwashing System ................................................................................ 146
7.7.2.7
Sign ............................................................................................................................. 146
7.7.2.8
Location ...................................................................................................................... 146
7.7.2.9
Lighting ....................................................................................................................... 146
7.7.3 Solid Waste ........................................................................................................................... 146
7.7.3.1
Receptacles and Containers ........................................................................................ 146
7.7.3.1.1
Containers (32) .................................................................................................. 146
7.7.3.1.2
Insect/Rodent Resistant (32) .............................................................................. 147
7.7.3.1.3
Covered/Provided (32)....................................................................................... 147
7.7.3.1.4
Location (32)...................................................................................................... 147

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7.7.3.1.5
Wash Facilities (32) ........................................................................................... 147
7.7.3.1.6
Design/Supplies (32).......................................................................................... 147
7.7.3.1.7
Cleaned (32)....................................................................................................... 147
7.7.3.2
Garbage and Refuse Storage Room ............................................................................ 147
7.7.3.2.1
Easily Cleanable/Durable (32) ........................................................................... 147
7.7.3.2.2
Size (32) ............................................................................................................. 147
7.7.3.2.3
Prevent Contamination (32) ............................................................................... 147
7.7.3.2.4
Good Repair/Clean (32) ..................................................................................... 148
7.7.4 Liquid Waste Disposal and Plumbing ................................................................................... 148
7.7.4.1
Drain Lines.................................................................................................................. 148
7.7.4.1.1
Drain Lines (19) ................................................................................................. 148
7.7.4.1.2
Overhead (19) .................................................................................................... 148
7.7.4.1.3
Warewash Sink/Machine Drains (28) ................................................................ 148
7.7.4.2
Liquid Waste Disposal ................................................................................................ 148
7.7.4.2.1
Discharge (35).................................................................................................... 148
7.7.4.2.2
Leakage (35) ...................................................................................................... 148
7.7.4.3
Plumbing ..................................................................................................................... 149
7.7.4.3.1
Good Repair (34) ............................................................................................... 149
7.7.5 Decks, Bulkheads, and Deckheads ........................................................................................ 149
7.7.5.1
Design and Construction ............................................................................................. 149
7.7.5.1.1
Cleanable (33) .................................................................................................... 149
7.7.5.1.2
Coving (33) ........................................................................................................ 149
7.7.5.1.3
Finishes (33) ...................................................................................................... 150
7.7.5.1.4
Corrosion Resistant (33) .................................................................................... 150
7.7.5.1.5
Attached Equipment (33) ................................................................................... 150
7.7.5.1.6
Exposed Lines (33) ............................................................................................ 150
7.7.5.1.7
Cleanable Surfaces (33) ..................................................................................... 150
7.7.5.1.8
Deck Mats (33) .................................................................................................. 150
7.7.5.2
Maintenance ................................................................................................................ 150
7.7.5.2.1
Clean (33) .......................................................................................................... 150
7.7.5.2.2
Timing (33) ........................................................................................................ 150
7.7.5.2.3
Good Repair (33) ............................................................................................... 150
7.7.5.2.4
Ventilation (33) .................................................................................................. 151
7.7.6 Lighting ................................................................................................................................. 151
7.7.6.1
Intensity ...................................................................................................................... 151
7.7.6.1.1
220 Lux/20 Foot Candles (36) ........................................................................... 151
7.7.6.1.2
110 Lux/10 Foot Candles (36) ........................................................................... 151
7.7.6.1.3
Bars and Waiter Stations (36) ............................................................................ 151
7.7.6.2
Protected ..................................................................................................................... 151
7.7.6.2.1
Shielded/Shatter Resistant (36) .......................................................................... 151
7.7.6.2.2
Heat Lamps (36) ................................................................................................ 152
7.7.7 Ventilation ............................................................................................................................. 152
7.7.7.1
Design and Operation ................................................................................................. 152
7.7.7.1.1
Sufficient (37) .................................................................................................... 152
7.7.7.1.2
Effective (37) ..................................................................................................... 152
7.7.7.1.3
No Contamination (37) ...................................................................................... 152
7.7.7.2
Maintenance ................................................................................................................ 152
7.7.7.2.1
Filters (37) ......................................................................................................... 152
7.7.8 Cleaning Equipment and Unnecessary Articles .................................................................... 152
7.7.8.1
Storage ........................................................................................................................ 152
7.7.8.1.1
Necessary Articles (38)...................................................................................... 152

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7.7.8.1.2
7.7.8.1.3
7.7.8.1.4
7.7.8.1.5
7.7.8.1.6

Cleaning Locker (38) ......................................................................................... 153
Labeled (38) ....................................................................................................... 153
Orderly Manner (38) .......................................................................................... 153
Mop Drying (38) ................................................................................................ 153
Bucket Storage (38) ........................................................................................... 153

8.0 Integrated Pest Management (IPM) ............................................................................... 154
8.1
Plan Development, Evaluation, and Use of Pesticides ...................................................... 154
8.1.1 IPM Plans .............................................................................................................................. 154
8.1.1.1
IPM Plan (40).............................................................................................................. 154
8.1.1.2
Monitoring (40)........................................................................................................... 154
8.1.1.3
Logs (40) ..................................................................................................................... 154
8.1.1.4
Passive Surveillance (40) ............................................................................................ 154
8.1.1.5
Action and Follow Up (40) ......................................................................................... 154
8.1.2 Plan Evaluation...................................................................................................................... 154
8.1.2.1
Evaluation (40)............................................................................................................ 154
8.1.2.2
Reviews (40) ............................................................................................................... 155
8.1.2.3
Inspections (40)........................................................................................................... 155
8.1.3 IPM and Pesticide Use .......................................................................................................... 155
8.1.3.1
Pesticide Application .................................................................................................. 155
8.1.3.1.1
Pesticide Record (40) ......................................................................................... 155
8.1.3.1.2
Restricted Use (39 C) ......................................................................................... 155
8.1.3.1.3
Applicator Training (40) .................................................................................... 155
8.1.3.1.4
Safety (40) ......................................................................................................... 155
8.2
Pest Control ....................................................................................................................... 155
8.2.1 Exclusion ............................................................................................................................... 155
8.2.1.1
Food Areas .................................................................................................................. 155
8.2.1.1.1
Effective Control (39 C) .................................................................................... 155
8.2.1.1.2
Exclusion (40) .................................................................................................... 156
8.2.1.1.3
Incoming Food and Other Supplies (40) ............................................................ 156
8.2.1.1.4
IPM Inspections (40) ......................................................................................... 156
8.2.2 Control Measures .................................................................................................................. 156
8.2.2.1
Chemical ..................................................................................................................... 156
8.2.2.1.1
Chemical Controls (39 C) .................................................................................. 156
8.2.2.2
Physical ....................................................................................................................... 157
8.2.2.2.1
Insect-Control Devices (40) ............................................................................... 157
8.2.2.2.2
Food Protection (19) .......................................................................................... 157
8.2.2.2.3
Utensil Protection (28) ....................................................................................... 157
8.2.2.2.4
Cleaning (40) ..................................................................................................... 157
8.3
Integrated Pest Management Knowledge ........................................................................... 157
8.3.1 Demonstration of Knowledge (44) ........................................................................................ 157

9.0 Housekeeping .................................................................................................................... 158
9.1
Outbreak Prevention and Management Procedures ............................................................ 158
9.1.1 Disinfection ........................................................................................................................... 158
9.1.1.1
Public Areas ................................................................................................................ 158
9.1.1.1.1
Continuous Disinfection (41)............................................................................. 158
9.1.1.1.2
Cabin Cleaning (41) ........................................................................................... 158
9.1.1.1.3
Precautionary Measures (41) ............................................................................. 158

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9.1.1.1.4
9.1.1.1.5
9.1.1.1.6
9.1.1.1.7
9.1.1.1.8

Example ............................................................................................................. 158
Written OPRP (41)............................................................................................. 159
Public Toilet Facilities (41) ............................................................................... 160
Hands-Free Exit (41) ......................................................................................... 160
Sign (41) ............................................................................................................ 160

9.2
Housekeeping Knowledge.................................................................................................. 160
9.2.1 Demonstration of Knowledge (44) ........................................................................................ 160

10.0 Child Activity Centers ...................................................................................................... 162
10.1 Diaper Changing ................................................................................................................ 162
10.1.1 Diaper-Changing Facilities.................................................................................................... 162
10.1.1.1
Design ......................................................................................................................... 162
10.1.1.1.1
Diaper Changing (42) ........................................................................................ 162
10.1.1.1.2
Diaper-Changing Stations (42) .......................................................................... 162
10.1.1.1.3
Signs (42) ........................................................................................................... 162
10.2 Toilets and Handwashing ................................................................................................... 162
10.2.1 Employee Handwashing (42) ................................................................................................ 162
10.2.2 Facilities ................................................................................................................................ 163
10.2.2.1
Design ......................................................................................................................... 163
10.2.2.1.1
Child-Size Toilet (42) ........................................................................................ 163
10.2.2.1.2
Toilet Supplies (42) ........................................................................................... 163
10.2.2.1.3
Waste Receptacle (42) ....................................................................................... 163
10.2.2.1.4
Handwashing Supplies (42) ............................................................................... 163
10.2.2.1.5
Signs (42) ........................................................................................................... 163
10.2.2.1.6
Assistance (42)................................................................................................... 163
10.2.2.1.7
Separate (42) ...................................................................................................... 163
10.2.2.1.8
Exiting (41) ........................................................................................................ 164
10.2.2.2.9
Temperature (42) ............................................................................................... 164
10.2.2.2.10 Outside Toilet Rooms (42) ................................................................................ 164
10.3 Cleaning and Disinfection .................................................................................................. 164
10.3.1 Employee Handwashing ........................................................................................................ 164
10.3.1.1
When to Wash Hands (12 C) ...................................................................................... 164
10.3.2 Furnishings and Toys ............................................................................................................ 164
10.3.2.1
Construction ................................................................................................................ 164
10.3.2.1.1
Cleanable (42) .................................................................................................... 164
10.3.2.1.2
Condition (42) .................................................................................................... 164
10.3.2.2
Procedures ................................................................................................................... 164
10.3.2.2.1
Hard Surfaces (42) ............................................................................................. 164
10.3.2.2.2
Toy Cleaning/Ball Pits (42) ............................................................................... 164
10.3.2.2.3
Tables/High Chairs (42)..................................................................................... 165
10.3.2.2.4
Decks (42) .......................................................................................................... 165
10.3.2.2.5
Facility Cleaning/Disinfecting (42) ................................................................... 165
10.3.2.2.6
Linens Laundered (42) ....................................................................................... 165
10.3.2.2.7
Costumes (42) .................................................................................................... 165
10.4 Exclusions .......................................................................................................................... 165
10.4.1 Children with Infectious Illness............................................................................................. 165
10.4.1.1
Procedures ................................................................................................................... 165
10.4.1.1.1
Written Guidance (42) ....................................................................................... 165

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10.4.1.1.2
10.4.1.1.3

Exclusion Policy (42)......................................................................................... 165
Infectious Illness (42) ........................................................................................ 166

10.5 Child Activity Center Knowledge ...................................................................................... 166
10.5.1 Demonstration of Knowledge (44) ........................................................................................ 166

11.0 Heating, Ventilation, and Air Conditioning (HVAC) Systems, Fountains, Misting
Systems, Humidifiers, and Showers ........................................................................................ 167
11.1 HVAC Construction and Maintenance ............................................................................... 167
11.1.1 Construction .......................................................................................................................... 167
11.1.1.1
Condensate Pans (43) .................................................................................................. 167
11.1.1.2
Self Draining (43) ....................................................................................................... 167
11.1.1.3
Potable Water (43) ...................................................................................................... 167
11.1.2 Maintenance .......................................................................................................................... 167
11.1.2.1
Air Handling Units (43) .............................................................................................. 167
11.1.2.2
Condensers (43) .......................................................................................................... 167
11.1.2.3
Inspection and Maintenance Plan (43) ........................................................................ 167
11.2 Fountains, Humidifiers, Misting Systems, and Showers .................................................... 168
11.2.1 Fountains, Humidifiers, and Misting Systems ...................................................................... 168
11.2.1.1
Water Source............................................................................................................... 168
11.2.1.1.1
Sprays (43) ......................................................................................................... 168
11.2.1.2
Fountains and Misting Systems .................................................................................. 168
11.2.1.2.1
Clean (43) .......................................................................................................... 168
11.2.1.2.2
Shock Treatment (43) ........................................................................................ 168
11.2.2 Hot-Water System and Showers ............................................................................................ 169
11.2.2.1
Maintenance ................................................................................................................ 169
11.2.2.1.1
Hot-Water System (43) ...................................................................................... 169
11.2.2.1.2
Showers (43) ...................................................................................................... 169
11.3 HVAC Systems, Fountains, Misting Systems, Humidifiers, and Showers Knowledge ..... 169
11.3.1 Demonstration of Knowledge (44) ........................................................................................ 169

12.0 Administrative Guidelines ............................................................................................... 170
12.1 Inspections ......................................................................................................................... 170
12.1.1 Inspection Procedures............................................................................................................ 170
12.1.1.1
Routine Inspections..................................................................................................... 170
12.1.1.2
IHR Ship Sanitation Inspections ................................................................................. 170
12.1.1.3
Inspectors .................................................................................................................... 171
12.1.1.4
Boarding...................................................................................................................... 171
12.1.1.5
Sequence ..................................................................................................................... 171
12.1.1.6
Imminent Health Hazard Detection ............................................................................ 171
12.1.1.7
Incomplete Inspections ............................................................................................... 171
12.2 Inspection Report ............................................................................................................... 171
12.2.1 Draft Report........................................................................................................................... 171
12.2.1.1
Provided ...................................................................................................................... 171
12.2.1.2
Information ................................................................................................................. 171
12.2.1.3
Deficiency Descriptions .............................................................................................. 171
12.2.2 Final Report ........................................................................................................................... 172
12.2.2.1
Report Form ................................................................................................................ 172

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12.2.2.2
12.2.2.3
12.2.2.4
12.2.2.5

Administrative............................................................................................................. 172
Deviations ................................................................................................................... 172
Medical Review .......................................................................................................... 172
Report Detail ............................................................................................................... 172

12.3 Risk-Based Scoring and Correction Priority ...................................................................... 172
12.3.1 Scoring System ...................................................................................................................... 172
12.3.1.1
Weighted Items ........................................................................................................... 172
12.3.1.2
Risk Based .................................................................................................................. 172
12.3.1.3
Critical Items ............................................................................................................... 172
12.3.1.4
Critical Designation .................................................................................................... 173
12.3.1.5
Noncritical Items ......................................................................................................... 173
12.3.1.6
Scoring ........................................................................................................................ 173
12.3.2 Risk-Based Correction Priority ............................................................................................. 173
12.3.2.1
Critical Correction Time Frame .................................................................................. 173
12.3.2.2
Extension .................................................................................................................... 173
12.4 Closing Conference ............................................................................................................ 173
12.4.1 Procedures ............................................................................................................................. 173
12.4.1.1
Closing Conference..................................................................................................... 173
12.4.1.2
Report Copy ................................................................................................................ 173
12.4.1.3
Invoice ........................................................................................................................ 174
12.4.1.4
Fee Schedule ............................................................................................................... 174
12.5 Inspection Review .............................................................................................................. 174
12.5.1 Inspection Report Review Requests ...................................................................................... 174
12.5.1.1
Contested Results ........................................................................................................ 174
12.5.1.2
Interim Report ............................................................................................................. 174
12.5.1.3
Report Remarks .......................................................................................................... 174
12.5.1.4
Address ....................................................................................................................... 174
12.5.2 Inspection Report Review Procedures ................................................................................... 175
12.5.2.1
Review ........................................................................................................................ 175
12.5.2.2
No Score ..................................................................................................................... 175
12.5.2.3
Report Copies.............................................................................................................. 175
12.5.2.4
Final Report ................................................................................................................ 175
12.5.2.5
Appeal ......................................................................................................................... 175
12.5.3 Other Recommendations Review .......................................................................................... 175
12.5.3.1
Review ........................................................................................................................ 175
12.5.3.2
Written Request .......................................................................................................... 175
12.5.3.3
Review ........................................................................................................................ 175
12.5.3.4
Appeal ......................................................................................................................... 176
12.6 Corrective Action Statement .............................................................................................. 176
12.6.1 Procedures ............................................................................................................................. 176
12.6.1.1
Corrective Actions ...................................................................................................... 176
12.6.1.2
Critical-Item Corrective Actions................................................................................. 176
12.6.1.3
Clarification Requests ................................................................................................. 176
12.6.1.4
Public Distribution ...................................................................................................... 176
12.6.1.5
Same Score.................................................................................................................. 176
12.7 Correction Affidavit ........................................................................................................... 177
12.7.1 Procedures ............................................................................................................................. 177
12.7.7.1
Procedures ................................................................................................................... 177

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12.7.1.2
12.7.1.3
12.7.1.4

Conditions ................................................................................................................... 177
Requested at Inspection .............................................................................................. 177
Final Inspection Score ................................................................................................. 177

12.8 Inspection Publication ........................................................................................................ 177
12.8.1 Methods ................................................................................................................................. 177
12.8.1.1
Report Availability on Website................................................................................... 177
12.8.1.2
Data ............................................................................................................................. 177
12.8.1.3
Public Record .............................................................................................................. 178
12.9 Recommendation That the Vessel Not Sail ........................................................................ 178
12.9.1 Imminent Health Hazards ...................................................................................................... 178
12.9.1.1
Imminent Health Hazard ............................................................................................. 178
12.9.2 Procedures ............................................................................................................................. 178
12.9.2.1
Notify VSP Chief ........................................................................................................ 178
12.9.2.2
No Sail ........................................................................................................................ 178
12.10 Reinspection and Follow-up Inspections ............................................................................ 179
12.10.1 Reinspection Procedures ....................................................................................................... 179
12.10.1.1 Failing Vessels Reinspections..................................................................................... 179
12.10.1.2 Reasonable Time ......................................................................................................... 179
12.10.1.3 Unannounced .............................................................................................................. 179
12.10.1.4 No-Sail Reinspections ................................................................................................. 179
12.10.1.5 Scheduling Priority ..................................................................................................... 179
12.10.1.6 One Reinspection ........................................................................................................ 179
12.10.1.7 Written Requests ......................................................................................................... 179
12.10.1.8 Unannounced/Inspection Fee ...................................................................................... 179
12.10.2 Followup Inspection Procedures ........................................................................................... 179
12.10.2.1 Follow Up ................................................................................................................... 179
12.10.2.2 Not Periodic or Reinspection ...................................................................................... 179
12.10.2.3 Followup Reasons ....................................................................................................... 180
12.10.2.4 Next Arrival ................................................................................................................ 180
12.10.2.5 Limited ........................................................................................................................ 180
12.10.2.6 Other Items.................................................................................................................. 180
12.10.2.7 No Score ..................................................................................................................... 180
12.11 Construction/Renovation Inspections ................................................................................. 180
12.11.1 Procedures ............................................................................................................................. 180
12.11.1.1 Construction ................................................................................................................ 180
12.11.1.2 Requesting Inspection ................................................................................................. 180
12.11.1.3 Time Frame ................................................................................................................. 180
12.11.1.4 Construction Compliance............................................................................................ 181
12.11.1.5 New Vessels ................................................................................................................ 181
12.11.1.6 Major Renovations ...................................................................................................... 181
12.11.1.7 Minor Renovations...................................................................................................... 181
12.11.1.8 Fee Schedule ............................................................................................................... 181
12.11.2 Construction/Renovation Inspection Reports ........................................................................ 181
12.11.2.1 Report.......................................................................................................................... 181
12.11.2.2 Guides ......................................................................................................................... 181
12.11.2.3 No Score ..................................................................................................................... 181
12.12 Other Environmental Investigations ................................................................................... 182
12.12.1 Procedures ............................................................................................................................. 182

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12.12.1.1
12.12.1.2
12.12.1.3

Environmental Investigations ..................................................................................... 182
Problems Noted........................................................................................................... 182
No Score ..................................................................................................................... 182

12.13 Variances ........................................................................................................................... 182
12.13.1 Procedures ............................................................................................................................. 182
12.13.1.1 Variance Procedures ................................................................................................... 182
12.13.1.2 VSP Records ............................................................................................................... 182
12.13.1.3 Vessel Records ............................................................................................................ 182
12.13.1.4 Existing Variances ...................................................................................................... 182
12.13.2 Documentation ...................................................................................................................... 183
12.13.2.1 Detailed Justification................................................................................................... 183
12.13.3 Conformance ......................................................................................................................... 183
12.13.3.1 Conformance ............................................................................................................... 183
12.13.3.2 Rescinding Variance ................................................................................................... 184
12.13.3.3 Areas Not Identified (44) ............................................................................................ 184

13.0 Annexes .............................................................................................................................. 185
13.1 Authority ............................................................................................................................ 185
13.1.1 Public Health Service Act ..................................................................................................... 185
13.1.2 Title 42 Code of Federal Regulations.................................................................................... 188
13.2 Acute Gastroenteritis Surveillance System......................................................................... 192
13.2.1 Introduction ........................................................................................................................... 192
13.2.2 Forms ..................................................................................................................................... 192
13.3 Acute Gastroenteritis Surveillance System Reporting ........................................................ 173
13.3.1 Introduction ........................................................................................................................... 173
13.3.1.1
Operations Manual ...................................................................................................... 173
13.3.1.2
Sample Itineraries ....................................................................................................... 173
13.3.2 Submission Procedures.......................................................................................................... 174
13.3.2.1
Mechanism .................................................................................................................. 174
13.3.2.2
Telephone Call Required ............................................................................................ 174
13.4 Acute Gastroenteritis Outbreak Investigation..................................................................... 175
13.4.1 Introduction ........................................................................................................................... 175
13.4.1.1
Introduction ................................................................................................................. 175
13.4.1.2
Vigilance ..................................................................................................................... 175
13.4.1.3
Consultation ................................................................................................................ 175
13.4.1.4
Monitoring .................................................................................................................. 175
13.4.1.5
Investigation................................................................................................................ 175
13.4.1.6
Special Circumstances ................................................................................................ 175
13.4.1.7
Rapid Response........................................................................................................... 176
13.4.1.8
Collaboration............................................................................................................... 176
13.4.2 Objectives .............................................................................................................................. 176
13.4.3 Outbreak Investigation Procedures........................................................................................ 176
13.4.3.1
Contingency Plan ........................................................................................................ 176
13.4.3.2
Periodic Review .......................................................................................................... 176
13.4.3.3
Specimens and Samples .............................................................................................. 177
13.4.3.4
Ready to Use ............................................................................................................... 177
13.4.3.5
Useful Information ...................................................................................................... 177
13.4.3.6
Survey ......................................................................................................................... 178

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13.4.3.7
Interviews.................................................................................................................... 178
13.4.4 Report .................................................................................................................................... 178
13.4.4.1
Preliminary Report ...................................................................................................... 178
13.4.4.2
Final Report ................................................................................................................ 178
13.4.5 AGE Specimens..................................................................................................................... 178
13.4.5.1
AGE Specimen Supplies ............................................................................................. 178
13.4.5.2
Specimen Collection ................................................................................................... 179
13.4.5.2.1
Request Procedures ............................................................................................ 179
13.4.5.2.2
Medical Staff Instructions .................................................................................. 180
13.4.5.3
Guidelines for Collecting Fecal Specimens for Viral Diagnosis ................................ 180
13.4.5.3.1
Stool for Viral Diagnosis ................................................................................... 180
13.4.5.3.2
Paired Serum Specimens for Viral Diagnosis .................................................... 181
13.4.5.3.3
Other Specimens for Viral Diagnosis ................................................................ 181
13.4.5.4
Guidelines for Collecting Fecal Specimens for Bacteriologic Diagnosis .................. 182
13.4.5.5
Guidelines for Collecting Fecal Specimens for Parasite Diagnosis ........................... 182
13.4.5.5.1
Parasite Specimens ............................................................................................ 182
13.4.6 Food and Water Samples ....................................................................................................... 183
13.4.6.1
Food and Water Sample Collection Kit ...................................................................... 183
13.4.6.2
Food and Water Sampling Procedures ........................................................................ 183
13.4.6.2.1
Sample Plan ....................................................................................................... 183
13.4.6.2.2
Aseptic Techniques ............................................................................................ 183
13.4.6.2.3
Sample Amount ................................................................................................. 183
13.4.6.2.4
Sample Identification ......................................................................................... 183
13.4.6.2.5
Sample Temperatures ........................................................................................ 184

13.5 Disinfection Calculations for Water and Equipment .......................................................... 185
13.5.1 Introduction ........................................................................................................................... 185
13.5.2 Water Chlorination ................................................................................................................ 185
13.5.3 Equipment Disinfection......................................................................................................... 186
13.5.4 Tables .................................................................................................................................... 187
13.6

Potable Water Pipe and System Disinfection Method Examples (Nonemergency) .......... 188

13.7 Sample Cross-Connection Control Program Guideline ...................................................... 189
13.7.1 Background ........................................................................................................................... 189
13.7.2 Introduction ........................................................................................................................... 189
13.7.3 Cross-Connection Survey ...................................................................................................... 189
13.7.4 Backflow Protection Methods ............................................................................................... 190
13.7.4.1
Nonmechanical Backflow Protection .......................................................................... 190
13.7.4.2
Mechanical Backflow Protection ................................................................................ 190
13.7.5 Cross-Connections on Vessels .............................................................................................. 193
13.7.5.1
List of Connections Requiring Backflow Prevention on Vessels ............................... 193
13.7.5.2
Specific Backflow Protection Choices on Vessels: Air Gaps and Backflow Prevention
Devices
193
13.8 Baby-Only Water Facility .................................................................................................. 195
13.8.1 Introduction ........................................................................................................................... 195
13.8.2 Design and Construction ....................................................................................................... 195
13.8.3 Water Source ......................................................................................................................... 195
13.8.3.1
Recirculation ............................................................................................................... 195
13.8.3.2
Flow-Through ............................................................................................................. 195
13.8.3.3
Operation .................................................................................................................... 195
13.8.3.3.1
Flow-Through .................................................................................................... 195

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13.8.3.4
Filtration...................................................................................................................... 196
13.8.3.5
Halogen and pH Control ............................................................................................. 197
13.8.3.6
UV Disinfection .......................................................................................................... 197
13.8.3.7
System Shutdown........................................................................................................ 198
13.8.3.8
Shutdown and Alarm Testing...................................................................................... 198
13.8.4 System Cleaning and Disinfection ........................................................................................ 198
13.8.4.1
Daily Cleaning of Spray Pad Surface.......................................................................... 198
13.8.5 Monitoring and Record Keeping ........................................................................................... 198
13.8.6 Training ................................................................................................................................. 199
13.8.9 Monitor .................................................................................................................................. 200
13.8.8 Safety ..................................................................................................................................... 200
13.8.8.1
Eye Damage ................................................................................................................ 200
13.8.8.2
Safety Sign .................................................................................................................. 200
13.8.9 Swim Diapers ........................................................................................................................ 201

13.9 Fecal, Vomit, and Blood Accident Response for RWFs .................................................... 202
13.9.1 Fecal and Vomit Accident Response for RWFs .................................................................... 202
13.9.1.1
Fecal/Vomit Accident Plan ......................................................................................... 203
13.9.2 Blood Response Q and A ...................................................................................................... 205
13.9.2.1
Blood in Pool Water.................................................................................................... 205
13.10 Cartridge Filter Cleaning Procedures ................................................................................ 206
13.11 Food Cooking Temperature Alternatives ........................................................................... 208
13.11.1 Introduction ........................................................................................................................... 208
13.11.2 Temperature-Time Alternatives ............................................................................................. 209
13.12 Chemicals Used in Washing or to Assist in the Peeling of Fruits and Vegetables ............. 210
13.13 Time-Control Plan Examples ............................................................................................. 214
13.14 List of Some Hard and Semisoft Cheeses Exempt from Datemarking .............................. 216
13.15 Consumer Advisory Examples ........................................................................................... 217
13.15.1 Menu Example ...................................................................................................................... 217
13.15.2 Point-of-Service Examples .................................................................................................... 217
13.15.2.1 At an Omelet Station ................................................................................................... 217
13.15.2.2 At a Hamburger Grill .................................................................................................. 217
13.15.2.3 At a Buffet Station ...................................................................................................... 217
13.16 Warewashing Evaluation.................................................................................................... 218
13.16.1 Introduction ........................................................................................................................... 218
13.16.1.1 Methodology Source ................................................................................................... 218
13.16.1.2 Recommended Evaluation Equipment ........................................................................ 218
13.16.1.2.1 Calibration ......................................................................................................... 218
13.16.1.2.2 Mercury Spills ................................................................................................... 219
13.16.2 Machines Data Plates ............................................................................................................ 219
13.16.2.1 Data Plate Required .................................................................................................... 219
13.16.2.2 Temperature Requirements ......................................................................................... 219
13.16.2.3 Conform to ANSI/NSF 3-1996 ................................................................................... 219
13.16.3 Evaluation Procedures ........................................................................................................... 219
13.16.3.1 Operational Evaluation ............................................................................................... 219
13.16.3.2 Temperature Evaluation .............................................................................................. 220
13.16.3.2.1 Manufacturer’s Instructions ............................................................................... 220
13.16.3.2.2 Warmup ............................................................................................................. 220

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13.16.3.2.3 Additional Warmup ........................................................................................... 220
13.16.3.2.4 Tank Thermometer Calibration ......................................................................... 220
13.16.3.2.5 Sanitizing Rinse TMDs...................................................................................... 220
13.16.3.2.6 Rinse Exposure .................................................................................................. 220
13.16.3.2.7 High Wash/Rinse Temperature Factor............................................................... 221
13.16.3.2.8 Effective Sanitation............................................................................................ 221
13.16.3.2.9 Indirect Methods ................................................................................................ 221
13.16.3.3 Chemical Sanitizing Evaluation .................................................................................. 222
13.16.4 Routine Monitoring ............................................................................................................... 222
13.16.4.1 Periodic Detailed Evaluations ..................................................................................... 222
13.16.4.2 Startup Evaluations ..................................................................................................... 222
13.16.4.3 Routine Operation Evaluations ................................................................................... 222
13.16.4.4 Simple Records ........................................................................................................... 223

13.17 Inspection Report ............................................................................................................... 224
13.17.1 Report Form .......................................................................................................................... 224
13.18 Corrective-Action Statement .............................................................................................. 226
13.18.1 Introduction ........................................................................................................................... 226
13.18.1.1 Purpose........................................................................................................................ 226
13.18.1.2 Critical Item Monitoring ............................................................................................. 226
13.18.1.3 Publicly Available....................................................................................................... 226
13.18.1.4 Email Submission ....................................................................................................... 226
13.18.1.5 Mail Submission ......................................................................................................... 226
13.18.2 Format ................................................................................................................................... 227
13.19 Summary of Sanitation Inspections of International Cruise Ships ..................................... 228
13.19.1 Introduction ........................................................................................................................... 228
13.19.2 Online Information ................................................................................................................ 228
13.19.3 Contact Information .............................................................................................................. 229

14.0 Bibliography...................................................................................................................... 230
14.1

Introduction........................................................................................................................ 230

14.2

Authority ............................................................................................................................ 230

14.3

Definitions ......................................................................................................................... 230

14.4

Acute Gastroenteritis Surveillance ..................................................................................... 231

14.5

Potable Water ..................................................................................................................... 232

14.6

Recreational Water Facilities ............................................................................................. 234

14.7

Food Safety ........................................................................................................................ 236

14.8

Integrated Pest Management .............................................................................................. 237

14.9

Housekeeping .................................................................................................................... 238

14.10 Child Activity Centers........................................................................................................ 239
14.11 HVAC Systems, Fountains, Misting Systems, Humidifiers, and Showers ....................... 239
14.12 Administrative Guidelines.................................................................................................. 239

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Information to Assist the User on the Manual Format
Organization

The Vessel Sanitation Program Operations Manual is divided into chapters and
subsections that focus on each operational area important to safeguarding public health
aboard vessels.

Section Number

The international numbering system is used to organize the guidelines in this document.

Keywords

Each guideline is formatted with a title, keyword, or phrase after the section number.

Description

The public health compliance recommendation is provided in this statement.

Green Bold Text

Portions of some sections of these guidelines are written in green bold. These provisions
are not requirements. They are provided to convey relevant information about specific
exceptions and alternative means for compliance.

Inspection Report Number

The individual inspection report item number is shown in parentheses after the section
number and keywords; for example, 7.2.5.1.1 Hair Restraints (14).

Critical Items

Critical compliance items are written in bold red underlined text in parentheses after
the section number and keywords; for example, 7.5.5.1 Food-Contact Surfaces (24 C).
The number in parentheses is the individual inspection report item number.

Noncritical Items

Noncritical compliance items are the other items in this manual.

Changes

Information that has changed from the 2011 version of the VSP Operations Manual is
marked with a yellow highlight and a vertical rule.

Manual Update Process

Revisions to the VSP Operations Manual and VSP Construction Guidelines are made via a
change request process. Change requests include information on the public health significance
for the reason and benefit of the suggested change. They are also substantiated based on
technical information, published scientific studies, evidence of experience, and other references.

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VSP 2018 Operations Manual
To update these versions of the documents, VSP provided a change request form format and
instructions to industry partners March 2015 for revisions. VSP and stakeholders held 14 days of
in-person meetings and two web-based meetings between April 2015 and October 2016 to
review the change requests. During these meetings, submitters presented their changes and
discussed the reasons and evidence for requesting the changes. During group discussion, VSP
accepted change requests as submitted, accepted them as amended, or did not take action.
A total of 307 change requests were submitted during the review process for the VSP Operations
Manual and VSP Construction Guidelines. Of these, 112 were accepted as submitted or as
amended, and 34 were withdrawn.
After the revision meetings ended, VSP staff updated the documents, sent drafts to industry for a
45-day review period, and announced availability of the documents for review in the Federal
Register.

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VSP 2018 Operations Manual

1.0

Introduction

This section includes the following subsections:
1.1
Introduction and Background
1.2
Activities
1.3
Operations Manual

1.1

Introduction and Background

1.1.1

Cooperative Activity

1.1.1.1

History
The Centers for Disease Control and Prevention (CDC) established the
Vessel Sanitation Program (VSP) in 1975 as a cooperative activity with
the cruise ship industry. This program assists the cruise ship industry in
fulfilling its responsibility for developing and implementing
comprehensive performance-based systems to protect the health of the
traveling public.

1.1.1.2

Cooperation
The program fosters cooperation between the cruise ship industry and
government to define and reduce health risks associated with vessels and
to ensure a healthful and clean environment for vessels’ passengers and
crew. The industry’s aggressive and ongoing efforts to achieve and
maintain high standards of FOOD safety and environmental sanitation are
critical to the success of protecting public health.

1.2

Activities

1.2.1

Prevention

1.2.1.1

Inspections
VSP conducts a comprehensive FOOD safety and environmental
sanitation inspection on vessels that have a foreign itinerary, call on a U.S.
port, and carry 13 or more passengers.

1.2.1.2

Surveillance
The program conducts ongoing surveillance of ACUTE
GASTROENTERITIS (AGE) and coordinates/conducts OUTBREAK
investigations on vessels.

1.2.2

Information

1.2.2.1

Training
VSP provides FOOD safety and environmental sanitation training
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VSP 2018 Operations Manual
seminars for vessel and shore operations management personnel.
1.2.2.2

Plan Review
The program provides consultative services for reviewing plans for
renovations and new construction.

1.2.2.3

Construction Inspections
The program conducts construction inspections at the shipyards and when
the vessel makes its initial call at a U.S. port.

1.2.2.4

Information
The program disseminates information to the public.

1.3

Operations Manual

1.3.1

Revisions

1.3.1.1

Manual
The VSP 2018 Operations Manual has been modified to address emerging
public health issues, industry recommendations, introduction of new
technologies within the industry, new guidance from sources used in the
previous edition, and CDC’s experience.

1.3.1.2

Program Guidance
Program operations and inspections are based on this manual.

1.3.1.3

Periodic Review
The VSP 2018 Operations Manual will be reviewed at the annual meeting
with written submissions for revision based on emerging public health
issues and new technologies that may better address the public health
issues on vessels.

1.3.1.3.1

Clarifications
VSP will circulate proposed clarifications to the operations manual
along with supporting information on their public health
significance in advance of the annual meeting. These clarifications
will be considered during the meeting.
Proposed clarifications VSP considers time critical can be
circulated to the industry and others for review and coordination
through other collaborative means (e.g., email, web-based forum,
etc.) for more timely dissemination and further review, as needed,
during the annual meeting.

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VSP 2018 Operations Manual

2.0

Authority

This section includes the following subsections:
2.1
Public Health Service Act
2.2
Jurisdiction

2.1

Public Health Service Act

2.1.1

2.2

Communicable Disease Prevention

2.1.1.1

Communicable Disease Prevention
Although cooperation by vessels with VSP is voluntary, the Public Health
Service (PHS) is authorized by the Public Health Service Act (42 U.S.C.
Section 264. QUARANTINE and Inspection - Regulations to control
communicable diseases) to take measures necessary to prevent the
introduction, TRANSMISSION, or spread of communicable diseases into
the United States from a foreign country.

2.1.1.2

Regulation Promulgation
In addition, the Public Health Service Act (42 U.S.C. Section 269.
QUARANTINE and Inspection - Bills of Health) authorizes the
promulgation of regulations applicable to vessels for preventing the
introduction into the United States of “any communicable disease by
securing the best sanitary condition of such vessels, their cargoes,
passengers, and crews.”

2.1.1.3

Inspections
Regulations promulgated to carry out these duties authorize PHS to
conduct sanitary inspections on carriers traveling to a U.S. port from a
foreign area (42 CFR Section 71.41. General Provisions, Foreign
QUARANTINE - Requirements Upon Arrival at U.S. Ports: Sanitary
Inspection). The purpose of the inspection is to determine the existence of
vermin, contaminated FOOD or water, or other insanitary conditions that
may contribute to the introduction, spread, or TRANSMISSION of
communicable disease.

Jurisdiction

VSP’s mission is to prevent AGE TRANSMISSION to U.S. ports by ships sailing
from foreign ports. Cruise lines should be aware that although ships sail outside of
U.S. waters, there could be occasions when a ship violates the VSP Operations
Manual while sailing outside of the United States and this violation has a
potential to impact a U.S. port. During an operational inspection, VSP must
review both present and past practices to evaluate the ship’s compliance with the
requirements set out in the VSP Operations Manual.

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VSP 2018 Operations Manual
The VSP Operations Manual requires several types of records to be maintained on
board for periods of 30 days to 1 year, including the following:
• Medical.
• POTABLE WATER.
• Recreational water.
• FOOD safety.
• Housekeeping.
These records are reviewed during operational inspections. VSP has and will
continue to cite violations identified in the record review, even if the ship was not
sailing in U.S. waters when the violation occurred. If the record review reveals
violations that could result in illness when the ship arrives in a U.S. port, points
may be deducted according to the violations identified during the inspection. An
example of these violations is ships producing water in ports, HARBORS, and
polluted waterways.

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VSP 2018 Operations Manual

3.0

Definitions

This section includes the following subsections:
3.1
Scope
3.2
Definitions
3.3
Acronyms

3.1

Scope

This VSP 2018 Operations Manual provides definitions to clarify commonly used
terminology in this manual. The definition section is organized alphabetically.
Where a definition specifically applies to a section of the manual, it will be noted
in the definition.
Terms defined in section 3.2 are identified in the text of these guidelines by
CAPITAL LETTERS. For example, section 5.7.1.1.4 states “A CROSSCONNECTION control program must include at a minimum: …” CROSSCONNECTION is in CAPITAL LETTERS and is defined in section 3.2.

3.2

Definitions

Accessible: Exposed for cleaning and inspection with the use of simple tools
including a screwdriver, pliers, or wrench. This definition applies to use in FOOD
AREAS of the vessel only.
Accredited program: A FOOD protection manager certification program that
has been evaluated and listed by an accrediting agency as conforming to national
standards for organizations that certify individuals.
•

An accredited program refers to the certification process and is a
designation based on an independent evaluation of factors such as the
sponsor’s mission; organizational structure; staff resources; revenue
sources; policies; public information regarding program scope, eligibility
requirements, recertification, discipline and grievance procedures; and
test development and administration.

•

Accredited program does not refer to training functions or educational
programs.

Activity pools: An indoor or outdoor RECREATIONAL WATER FACILITY
that provides flowing water without any additional features. This includes wave
pools, catch pools, open water slides, lazy rivers, action rivers, vortex pools,
continuous surface pools, etc.

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VSP 2018 Operations Manual
Acute gastroenteritis (AGE): Irritation and inflammation of the digestive tract
characterized by sudden onset of symptoms of diarrhea and/or vomiting, as well
as other constitutional symptoms such as fever, abdominal cramps, headache, or
muscle aches.
AGE case: See REPORTABLE AGE CASE.
AGE outbreak: Cases of ACUTE GASTROENTERITIS, characterized by
diarrhea and vomiting, that are in excess of background rates. For the purposes of
this manual, more than 3% is considered in excess of background rates. In
addition, an AGE outbreak may be based on two or more laboratory-confirmed
cases associated with FOOD or water consumption during the cruise.
Additive
• FOOD additive: as stated in the Federal FOOD, Drug, and Cosmetic Act,
§201(s) and 21 CFR 170.
• Color additive: as stated in the Federal FOOD, Drug, and Cosmetic Act,
§201(t) and 21 CFR 70.
Adequate: Sufficient in number, features, or capacity to accomplish the purpose
for which something is intended and to such a degree that there is no unreasonable
risk to health or safety.
Adulterated: As stated in the Federal FOOD, Drug, and Cosmetic Act, §402.
Air-break: A piping arrangement in which a drain from a fixture, appliance, or
device discharges indirectly into another fixture, receptacle, or interceptor at a
point below the flood-level rim (Figure 1).

3.0 Definitions; 8

VSP 2018 Operations Manual
Air gap (AG): The unobstructed vertical distance through the free atmosphere
between the lowest opening from any pipe or faucet supplying water to a tank,
PLUMBING FIXTURE, or other device and the flood-level rim of the receptacle
or receiving fixture. The AIR GAP must be at least twice the inside diameter of
the supply pipe or faucet and not less than 25 millimeters (1 inch) (Figure 2).

Antientanglement cover: A cover for a drain/SUCTION FITTING designed to
prevent hair from tangling in a drain cover or SUCTION FITTING in a
RECREATIONAL WATER FACILITY.
Antientrapment cover: A cover for a drain/SUCTION FITTING designed to
prevent any portion of the body or hair from becoming lodged or otherwise forced
onto a drain cover or SUCTION FITTING in a RECREATIONAL WATER
FACILITY.
Approved: Acceptable based on a determination of conformity with principles,
practices, and generally recognized standards that protect public health, federal
regulations, or equivalent international standards and regulations. Example of
these standards include those from the American National Standards Institute
(ANSI), National Sanitation Foundation International (NSF International),
American Society of Mechanical Engineers (ASME), American Society of Safety
Engineers (ASSE), and Underwriter’s Laboratory (UL).
Attack rate: (1) The proportion of individuals exposed to an infectious agent who
become clinically ill. (2) The cumulative incidence of infection in a group
observed over a period during an epidemic.
Atmospheric vacuum breaker (AVB): A BACKFLOW PREVENTION
DEVICE that consists of an air inlet valve, a check seat or float valve, and air
inlet ports. The device is not APPROVED for use under continuous water
pressure and must be installed downstream of the last valve.

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Automatic pump shut-off (APS): System device that can sense a BLOCKABLE
DRAIN blockage and shut off the pumps in a RECREATIONAL WATER
FACILITY.
AW (water activity): Measurement of the free moisture content in a FOOD.
Baby-only water facility: RECREATIONAL WATER FACILITY designed for
use by children in diapers or who are not completely toilet trained. This facility
must have zero water depth. Control measures for this facility would be detailed
in a VARIANCE.
Backflow: The reversal of flow of water or other liquids, mixtures, or substances
into the distribution pipes of a potable supply of water from any source or sources
other than the source of POTABLE WATER supply. BACKSIPHONAGE and
BACKPRESSURE are forms of backflow.
Backflow prevention device: An APPROVED backflow prevention plumbing
device that must be used on POTABLE WATER distribution lines where there is a
direct connection or a potential CROSS-CONNECTION between the POTABLE
WATER distribution system and other liquids, mixtures, or substances from any
source other than the POTABLE WATER supply. Some devices are designed for
use under continuous water pressure, whereas others are noncontinuous pressure
types.
(See also:
• ATMOSPHERIC VACUUM BREAKER [AVB].
• CONTINUOUS PRESSURE BACKFLOW PREVENTION DEVICE.
• DUAL CHECK VALVE with intermediate atmospheric vent.
• HOSE BIB CONNECTION VACUUM BREAKER.
• PRESSURE VACUUM BREAKER ASSEMBLY.
• REDUCED PRESSURE PRINCIPLE BACKFLOW PREVENTION
ASSEMBLY.)
Backpressure: An elevation of pressure in the downstream piping system (by
pump, elevation of piping, or steam and/or air pressure) above the supply pressure
at the point of consideration that would cause a reversal of normal direction of
flow.
Backsiphonage: The reversal or flowing back of used, contaminated, or polluted
water from a PLUMBING FIXTURE or vessel or other source into a water supply
pipe as a result of negative pressure in the pipe.

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Barometric loop: A continuous section of supply piping that rises at least 35 feet
above the supply point and returns back down to the supply. Typically the loop
will be in the shape of an upside-down “U.” A barometric loop only protects
against BACKSIPHONAGE because it operates under the principle that a water
column cannot rise above 33.9 feet at sea-level pressure.
Beverage: A liquid for drinking, including water.
Black water: Wastewater from toilets, urinals, medical sinks, and other similar
facilities.
Blast chiller: A unit specifically designed for rapid intermediate cooling of
FOOD products from 57°C (135°F) to 21°C (70°F) within 2 hours and 21°C
(70°F) to 5°C (41°F) within an additional 4 hours.
Blockable drain/suction fitting: A drain or suction fitting in a
RECREATIONAL WATER FACILITY that that can be completely covered or
blocked by a 457 millimeter x 584 millimeter (18 inch x 23 inch) body-blocking
element as set forth in ASME A112.19.8M.
Bulkhead: A dividing wall covering an area constructed from several panels, also
known as the visible part of the lining.
Certified data security features: Features that ensure the values recorded by the
data logger cannot be manipulated by the user.
CFR (Code of Federal Regulations): Compilation of the general and permanent
rules published in the Federal Register by the executive departments and agencies
of the federal government. The CFR is published annually by the U.S.
Government Printing Office and contains FDA rules in 21 CFR, USDA rules in
7 CFR and 9 CFR, EPA rules in 40 CFR, and Wildlife and Fisheries rules in
50 CFR.
Chemical disinfectant: A chemical agent used to kill microbes.
Child activity center: A facility for child-related activities where children under
the age of 6 are placed to be cared for by vessel staff.
Children’s pool: A pool that has a depth of 1 meter (3 feet) or less and is
intended for use by children who are toilet trained.
Child-size toilet: Toilets whose toilet seat height is no more than 280 millimeters
(11 inches) and the toilet seat opening is no greater than 203 millimeters
(8 inches).

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CIP (cleaned in place): Use of a detergent solution, water rinse, and sanitizing
solution by circulating or flowing mechanically through a piping system onto or
over EQUIPMENT surfaces that require cleaning (for example, the method
used—in part—to clean and sanitize a frozen dessert machine). CIP does not
include the cleaning of EQUIPMENT such as band saws, slicers, or mixers
subjected to in-place manual cleaning without the use of a CIP system.
Cleaning locker: A room or cabinet specifically designed or modified for storage
of cleaning EQUIPMENT such as mops, brooms, floor-scrubbing machines, and
cleaning chemicals.
Comminuted: Reduced in size by chopping, flaking, grinding, or mincing.
Examples include FISH or MEAT products reduced in size and restructured
or reformulated (e.g., gefilte FISH, gyros, ground beef, and sausage) and
mixtures of two or more types of MEAT that have been reduced in size and
combined (e.g., sausages made from two or more MEATS).
Confirmed disease outbreak: A FOODBORNE or WATERBORNE DISEASE
OUTBREAK in which laboratory analysis of appropriate specimens identifies a
causative agent and epidemiologic analysis implicates the FOOD or water as the
source of the illness.
Consumer: A person who takes possession of FOOD, is not functioning as an
operator of a FOOD establishment or FOOD-PROCESSING PLANT, and does
not offer the FOOD for resale.
Contamination: The presence of an infectious agent on a body surface, in
clothes, in bedding, on toys, on surgical instruments or dressings, or on other
inanimate articles or substances including FOOD and water.
Continuous pressure (CP) backflow prevention device: A device generally
consisting of two check valves and an intermediate atmospheric vent that has been
specifically designed to be used under conditions of continuous pressure (greater
than 12 hours out of a 24-hour period).
Coving: A concave surface, molding, or other design that eliminates the usual
angles of 90° or less at deck junctures (Figures 3, 4, and 5).

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Critical item: A provision of these guidelines that, if in noncompliance, is more
likely than other deficiencies to contribute to FOOD or water
CONTAMINATION, illness, or environmental HEALTH HAZARD. These are
denoted in these guidelines in bold red underlined text in parentheses after the
section number and keywords; for example, 7.5.5.1 Food-Contact Surfaces
(24 C). The number indicates the individual inspection report item number.
Critical control point: A point or procedure in a specific system where loss of
control may result in an unacceptable health risk.
Critical limit: The maximum or minimum value at a CRITICAL CONTROL
POINT to which a physical, biologic, or chemical parameter must be controlled to
minimize the occurrence of risk from an identified safety HAZARD.
Cross-connection: An actual or potential connection or structural arrangement
between a POTABLE WATER system and any other source or system through
which it is possible to introduce into any part of the POTABLE WATER system
any used water, industrial fluid, gas, or substance other than the intended
POTABLE WATER with which the system is supplied.

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CT value: Numerical value used for identifying level at which pathogen
destruction/inactivation occurs. For the purposes of this manual, CT values will
be based on free chlorine levels in MG/L (ppm) and time in minutes (CT
value=MG/L x minutes).
Cut leafy greens: Fresh leafy greens whose leaves have been cut, shredded,
sliced, chopped, or torn. Leafy greens include iceberg lettuce, romaine lettuce,
leaf lettuce, butter lettuce, baby leaf lettuce (that is, immature lettuce or leafy
greens), escarole, endive, spring mix, spinach, cabbage, kale, arugula, and chard.
Herbs such as cilantro or parsley are not considered leafy greens.
Date/time of onset: Date/time on which the first symptom appeared.
Deck drain: The physical connection between decks, SCUPPERS, or DECK
SINKS and the GRAY WATER or BLACK WATER systems.
Deckhead: The deck overhead covering the ceiling area constructed from several
panels, also known as the visible part of the ceiling.
Deck sink: A sink recessed into the deck and sized to contain waste liquids from
tilting kettles and pans.
Diarrheal disease: Three or more episodes of loose stools in a 24-hour period or
a greater than normal (for the person) number of loose stools.
Disinfectant: A chemical or physical agent used to kill microbes.
Disinfection: A process (physical or chemical) that destroys many or all
pathogenic microorganisms, except bacterial and mycotic spores, on inanimate
objects.
Distillate water: Water condensed from vapor during the evaporation process.
Distillate water lines: Pipes carrying water condensed from the evaporators and
that may be directed to the POTABLE WATER system. This is the VSP
definition for pipe striping purposes.
Double check (DC) valve assembly: A BACKFLOW PREVENTION
ASSEMBLY consisting of two internally loaded, independently operating check
valves located between two resilient-seated shutoff valves. These assemblies
include four resilient-seated test cocks. These devices do not have an
intermediate vent to the atmosphere and are not APPROVED for use on
CROSS-CONNECTIONS to the POTABLE WATER system of cruise
vessels. VSP accepts only vented BACKFLOW PREVENTION DEVICES.

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Dual check valve with an intermediate atmospheric vent (DCIV): A
BACKFLOW PREVENTION DEVICE with dual check valves and an
intermediate atmospheric vent located between the two check valves.
Drinking water: See POTABLE WATER.
Drip tray: READILY REMOVABLE tray to collect dripping fluids or FOOD
from FOOD dispensing EQUIPMENT.
Dry storage area: A room or area designated for the storage of PACKAGED or
containerized bulk FOOD that is not potentially hazardous and dry goods such as
SINGLE-SERVICE ITEMS.
Easily cleanable: A characteristic of a surface that
• Allows effective removal of soil by normal cleaning methods;
• Is dependent on the material, design, construction, and installation of the
surface; and
• Varies with the likelihood of the surface’s role in introducing pathogenic
or toxigenic agents or other contaminants into FOOD based on the
surface’s APPROVED placement, purpose, and use.
Easily movable: EQUIPMENT that
• Is PORTABLE or mounted on casters, gliders, or rollers or has a
mechanical means to safely tilt it for cleaning; and
• Has no utility connection, a utility connection that disconnects quickly, or
a flexible utility connection line of sufficient length that allows it to be
moved for cleaning of the EQUIPMENT and adjacent area.
Equipment: An article used in the operation of a FOOD establishment, such as a
freezer, grinder, hood, ice maker, MEAT block, mixer, oven, reach-in refrigerator,
scale, sink, slicer, stove, table, TEMPERATURE-MEASURING DEVICE for
ambient air, vending machine, or WAREWASHING machine. Equipment does
not include items used for handling or storing large quantities of
PACKAGED FOODS received from a supplier in a cased or overwrapped
lot, such as hand trucks, forklifts, dollies, pallets, racks, and skids.
Fish: Fresh water or saltwater finfish, crustaceans, and other forms of aquatic life
(including alligator, frog, aquatic turtle, jellyfish, sea cucumber, sea urchin, and
the roe of such animals) other than birds or mammals, and all mollusks, if such
animal life is intended for human consumption. Fish includes an edible human
FOOD product derived in whole or in part from fish, including fish processed
in any manner.
Food: Raw, cooked, or processed edible substance; ice; BEVERAGE; or
ingredient used or intended for use or for sale in whole or in part for human
consumption. Chewing gum is classified as FOOD.
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Food area: Includes food and BEVERAGE display, handling, preparation,
service, and storage areas; warewash areas; clean EQUIPMENT storage areas;
and LINEN storage and handling areas.
Food-contact surface: Surfaces (food zone, splash zone) of EQUIPMENT and
UTENSILS with which food normally comes in contact and surfaces from which
food may drain, drip, or splash back into a food or surfaces normally in contact
with food (Figures 6a and 6b).

Food display areas: Any area where food is displayed for consumption by
passengers and/or crew. Applies to displays served by vessel staff or self-service.
Food employee: A person working with unpackaged food, food EQUIPMENT or
UTENSILS, LINENS, or FOOD-CONTACT SURFACES.
Food-handling areas: Any area where food is stored, processed, prepared, or
served.
Food preparation areas: Any area where food is processed, cooked, or prepared
for service.
Food-processing plant: A commercial operation that manufactures, packages,
labels, or stores food for human consumption and does not provide food directly
to a CONSUMER.
Food service areas: Any area where food is presented to passengers or crew
members (excluding individual cabin service).
Food storage areas: Any area where food or food products are stored.

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Food transportation corridors: Areas primarily intended to move food during
food preparation, storage, and service operations (e.g., service lift [elevator]
vestibules to food preparation service and storage areas, provision corridors, and
corridors connecting preparation areas and service areas). Corridors primarily
intended to move only closed beverages and packaged foods (e.g., bottled/canned
beverages, crackers, chips, etc.) are not considered food transportation corridors,
but the deck/BULKHEAD juncture must be coved. Excluded:
• Passenger and crew corridors, public areas, individual cabin service,
and dining rooms connected to galleys.
• Food loading areas used solely for delivery of food to the vessel.
Food waste system: A system used to collect, transport, and process food waste
from FOOD AREAS to a waste disposal system (e.g., pulper, vacuum system).
Foodborne disease outbreak: An incident in which two or more persons
experience a similar illness resulting from the ingestion of a common food.
Game animal: An animal, the products of which are food, that is not classified as
• Cattle, sheep, swine, goat, horse, mule, or other equine in 9 CFR
Subchapter A - Mandatory MEAT Inspection, Part 301,
• POULTRY in 9 CFR Subchapter C - Mandatory POULTRY Products
Inspection, Part 381, or
• FISH as defined under Subparagraph 1-201.10(B)(25).
Game animal includes mammals such as reindeer, elk, deer, antelope,
water buffalo, bison, rabbit, squirrel, opossum, raccoon, nutria, or
muskrat, and nonaquatic reptiles such as land snakes.
Game animal does not include RATITES such as ostrich, emu, and rhea.
Gap: An open juncture of more than 3 millimeters (1/8 inch).
General-use pesticide: A pesticide not classified by EPA for restricted use as
specified in 40 CFR 152.175.
Grade A standards: Requirements of the FDA Grade A Pasteurized Milk
Ordinance and Grade A Condensed and Dry Milk Ordinance with which certain
fluid and dry milk and milk products comply.
Gravity drain: A drain fitting used to drain the body of water in a
RECREATIONAL WATER FACILITY by gravity and with no pump
downstream of the fitting.
Gravity drainage system: A water collection system whereby a collection tank is
located between the RECREATIONAL WATER FACILITY and the suction
pumps.
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Gray water: Wastewater from galley EQUIPMENT and DECK DRAINS,
dishwashers, showers and baths, laundries, washbasins, DECK DRAINS, and
recirculated RECREATIONAL WATER FACILITIES. Gray water does not
include BLACK WATER or bilge water from the machinery spaces.
Gutterway: See SCUPPER.
HACCP (Hazard Analysis Critical Control Point) plan: A written document
that delineates the formal procedures for following the Hazard Analysis Critical
Control Point principles developed by the National Advisory Committee on
Microbiological Criteria for FOODS.
Halogen: The group of elements including chlorine, bromine, and iodine used for
DISINFECTION of water.
Hand antiseptic: Antiseptic products applied to human skin.
Harbor: The portion of a port area set aside for vessel anchorage or for ports
including wharves; piers; quays; and service areas, the boundaries are the highwater shore line; and others as determined by legal definition, citation of
coordinates, or other means.
Hazard: A biological, chemical, or physical property that may cause an
unacceptable CONSUMER health risk.
Heated (RWF): Any RECREATIONAL WATER FACILITY with a water
temperature exceeding 32°C (90°F).
Health hazard: An impairment that creates an actual hazard to the public health
through poisoning or through the spread of disease. For example, water quality
that creates an actual hazard to the public health through the spread of disease by
SEWAGE, industrial fluids, waste, etc. (e.g., sluice machine connection).
Hermetically sealed container: A container designed to be secure against the
entry of microorganisms and, in the case of low-acid canned FOODS, to maintain
the commercial sterility of its contents after processing.
Hose bib connection vacuum breaker (HVB): A BACKFLOW PREVENTION
DEVICE that attaches directly to a hose bib by way of a threaded head. This
device uses a single check valve and vacuum breaker vent. It is a form of an AVB
specifically designed for a hose connection. A hose bib connection vacuum
breaker is not APPROVED for use under CONTINUOUS PRESSURE (e.g.,
when a shut-off valve is located downstream from the device).

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Immediate contact: Someone sharing a cabin either full-time or part-time or
sharing a cabin’s bathroom facilities. This includes boyfriends, girlfriends,
spouses, and significant others.
Imminent health hazard: A significant threat or danger to health that is
considered to exist when evidence is sufficient to show that a product, practice,
circumstance, or event creates a situation that requires immediate correction or
cessation of operation to prevent injury.
Injected meats: Manipulating MEAT so that infectious or toxigenic
microoganisms may be introduced from its surface to its interior through
tenderizing with deep penetration or injecting the MEAT such as with juices,
which may be referred to as injecting, pinning, or stitch pumping. This does not
include routine temperature monitoring.
Integrated pest management (IPM): A documented, organized system of
controlling pests through a combination of methods including inspections, baits,
traps, effective sanitation and maintenance, and judicious use of chemical
compounds.
Interactive recreational water facility: An indoor or outdoor recreational water
facility that includes misting, jetting, waterfalls, or sprinkling features that involve
water recirculation systems that come into contact with bathers. Additional
features or facilities, such as decorations or fountains, will designate the facility as
an interactive RWF if there is any piping connected through the recirculation
system. These facilities may be zero depth. Fully or partially enclosed water slides
are considered interactive recreational water facilities.
Isolation: The separation of persons who have a specific infectious illness from
those who are healthy and the restriction of ill persons’ movement to stop the
spread of that illness. For VSP’s purposes, isolation for passengers with AGE
symptoms is advised and isolation for crew with AGE symptoms is required.
Kitchenware: FOOD preparation and storage UTENSILS.
Law: Applicable local, state, federal, or other equivalent international statutes,
regulations, and ordinances.
Linens: Fabric items such as cloth hampers, cloth napkins, tablecloths, wiping
cloths, and work garments including cloth gloves.
Making way: Progressing through the water by mechanical or wind power.
Meat: The flesh of animals used as FOOD including the dressed flesh of cattle,
swine, sheep, or goats and other edible animals, except FISH, POULTRY, and
wild GAME ANIMALS.
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Mechanically tenderized: Manipulating MEAT with deep penetration by
processes that may be referred to as blade tenderizing; jaccarding; pinning;
needling; or using blades, pins, needles, or any mechanical device. This does not
include processes by which solutions are injected into MEAT.
mg/L: Milligrams per liter, the metric equivalent of parts per million (ppm).
Molluscan shellfish: Any edible species of fresh or frozen oysters, clams,
mussels, and scallops or edible portions thereof, except when the scallop
product consists only of the shucked adductor muscle.
Noncorroding: Material that maintains its original surface characteristics through
prolonged influence by the use environment, FOOD contact, and normal use of
cleaning compounds and sanitizing solutions.
Nonfood-contact surfaces (nonfood zone): All exposed surfaces, other than
FOOD-CONTACT SURFACES, of EQUIPMENT located in FOOD AREAS
(Figures 6a and 6b).
Outbreak: See AGE OUTBREAK.
Packaged: Bottled, canned, cartoned, securely bagged, or securely wrapped,
whether packaged in a FOOD establishment or a FOOD-PROCESSING PLANT.
Packaged does not include a wrapper, carry-out box, or other nondurable
container used to facilitate FOOD protection during service and receipt of
FOOD by the CONSUMER.
Permeate water: Water produced by a reverse osmosis unit.
Permeate water lines: Pipes carrying PERMEATE WATER from the reverse
osmosis nit that may be directed to the POTABLE WATER SYSTEM. This is the
VSP definition for pipe striping purposes.
Person in charge: The individual present on a vessel who is responsible for the
FOOD operation at the time of inspection such as the FOOD and BEVERAGE
Manager, FOOD Manager, or Chef.
Personal-care items: Items or substances that may be poisonous, toxic, or a
source of CONTAMINATION and are used to maintain or enhance a person’s
health, hygiene, or appearance. Personal-care items include items such as
medicines, first-aid supplies, and cosmetics and toiletries (e.g., toothpaste,
mouthwash).

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Pesticide: Any substance or mixture of substances intended to prevent, destroy,
repel, or mitigate any pest. For the purposes of this manual, pesticides are
considered either general use or restricted use.
pH (potens hydrogen): The symbol for the negative logarithm of the hydrogen
ion concentration, which is a measure of the degree of acidity or alkalinity of a
solution. Values between 0 and 7 indicate acidity and values between 7 and 14
indicate alkalinity. The value for pure distilled water is 7, which is neutral.
Plumbing fixture: A receptacle or device that
• Is permanently or temporarily connected to the water-distribution system
of the vessel and demands a supply of water from the system; or
• Discharges used water, waste materials, or SEWAGE directly or indirectly
to the drainage system of the vessel.
Plumbing system: The water supply and distribution pipes; PLUMBING
FIXTURES and traps; soil, waste, and vent pipes; sanitary sewer drains and
vessel drains, including their respective connections, devices, and appurtenances
within the vessel; and water-treating EQUIPMENT.
Poisonous or toxic materials: Substances not intended for ingestion. These
substances are in four categories:
• Cleaners and SANITIZERS, which include cleaning and sanitizing agents
and agents such as caustics, acids, drying agents, polishes, and other
chemicals.
• PESTICIDES [except SANITIZERS] that include substances such as
insecticides and rodenticides.
• Substances necessary for the operation and maintenance of the
establishment such as nonfood-grade lubricants and PERSONAL-CARE
ITEMS that may be deleterious to health.
• Substances not necessary for the operation and maintenance of the vessel
and are on the vessel, such as petroleum products and paints.
Pollution: The presence of any foreign substance (organic, inorganic, radiologic,
or biologic) that tends to degrade water quality to create a HEALTH HAZARD.
Portable: A description of EQUIPMENT that is READILY REMOVABLE or
mounted on casters, gliders, or rollers; provided with a mechanical means so that
it can be tilted safely for cleaning; or readily movable by one person.
Potable water: Water that is halogenated and pH controlled and is intended for
• Drinking, washing, bathing, or showering;
• Using in fresh water SWIMMING POOLS and WHIRLPOOL SPAS;
• Using in the vessel’s hospital;
• Handling, preparing, or cooking FOOD; and

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•

Cleaning FOOD STORAGE and FOOD PREPARATION areas,
UTENSILS, and EQUIPMENT.

Potable water is free from impurities in amounts sufficient to cause disease or
harmful physiological effects. The water quality must conform to
requirements of the World Health Organization DRINKING WATER
standards.
Potable water tanks: All tanks in which POTABLE WATER is stored.
Potentially hazardous food (PHF) (or time/temperature control for safety
food [TCS]): Natural or synthetic food that requires time/temperature control
because it is in a form capable of supporting one of the following:
• Rapid and progressive growth of infectious or toxigenic microorganisms.
• Growth and toxin production of Clostridium botulinum.
• Growth of Salmonella enteritidis [in raw shell eggs].
PHF includes an animal FOOD (a FOOD of animal origin) that is raw or heattreated; a FOOD of plant origin that is heat-treated or consists of raw seed
sprouts; cut melons; CUT LEAFY GREENS; cut tomatoes or mixtures of cut
tomatoes; and garlic and oil mixtures that are not acidified or otherwise
modified at a FOOD-PROCESSING PLANT in a way that results in mixtures
that do not support growth as specified under subparagraph (a) of this
definition or any FOOD classified by the FDA as a PHF/TCS.
PHF does not include the following:
a. An air-cooled hard-boiled egg with shell intact, or a shell egg that
is not hard-boiled, but has been treated to destroy all viable
Salmonellae.
b. A FOOD with an AW value of 0.85 or less.
c. A FOOD with a pH level of 4.6 or below when measured at 24°C
(75°F).
d. A FOOD in an unopened HERMETICALLY SEALED
CONTAINER that is commercially processed to achieve and
maintain commercial sterility under conditions of nonrefrigerated
storage and distribution.
e. A FOOD for which laboratory evidence demonstrates that the
rapid and progressive growth of infectious or toxigenic
microorganisms or the growth of S. enteritidis in eggs or C.
botulinum cannot occur, such as a FOOD that has an AW and a pH
above the levels specified under subparagraphs (b) and (c) of this
definition and that may contain a preservative, other barrier to
the growth of microorganisms, or a combination of barriers that
inhibit the growth of microorganisms.

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f. A FOOD that may contain an infectious or toxigenic
microorganism or chemical or physical contaminant at a level
sufficient to cause illness, but that does not support the growth of
microorganisms as specified under subparagraph (a) of this
definition.
Poultry:
• Any domesticated bird such as chicken, turkey, duck, goose, or guinea,
whether live or dead, as defined in 9 CFR 381 Poultry Products Inspection
Regulations.
• Any migratory waterfowl, game bird, or squab such as pheasant, partridge,
quail, grouse, or guinea, whether live or dead, as defined in 9 CFR 362
Voluntary Poultry Inspection Program.
Poultry does not include RATITE.
Pressure vacuum breaker assembly (PVB): A device consisting of an
independently loaded internal check valve and a spring-loaded air inlet valve.
This device is also equipped with two resilient seated gate valves and test cocks.
Primal cut: A basic major cut into which carcasses and sides of MEAT are
separated, such as a beef round, pork loin, lamb flank, or veal breast.
Quarantine: The limitation of movement of apparently well persons who have
been exposed to a case of communicable (infectious) disease during its period of
communicability to prevent disease TRANSMISSION during the incubation
period if infection should occur.
Ratite: A flightless bird such as an emu, ostrich, or rhea.
Readily accessible: Exposed or capable of being exposed for cleaning or
inspection without the use of tools.
Readily removable: Capable of being detached from the main unit without the
use of tools.
Ready-to-eat (RTE) food: Food in a form that is edible without washing,
cooking, or additional preparation by the food establishment or the CONSUMER
and is reasonably expected to be consumed in that form.
RTE food includes
• POTENTIALLY HAZARDOUS FOOD that is unpackaged and
cooked to the temperature and time required for the specific food.
• Raw, washed, cut fruits and vegetables.
• Whole, raw fruits and vegetables presented for consumption without
the need for further washing, such as at a buffet.
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•
•
•
•
•

•

Other food presented for consumption for which further washing or
cooking is not required and from which rinds, peels, husks, or shells
are removed.
Fruits and vegetables cooked for hot holding, as specified under
section 7.3.4.1.3.
Substances derived from plants such as spices, seasonings, and sugar.
A bakery item such as bread, cakes, pies, fillings, or icing for which
further cooking is not required for food safety.
Products produced in accordance with USDA guidelines and that
have received a lethality treatment for pathogens: dry, fermented
sausages, such as dry salami or pepperoni; salt-cured MEAT and
POULTRY products, such as prosciutto ham, country cured ham,
and Parma ham; and dried MEAT and POULTRY products, such as
jerky or beef sticks.
Foods manufactured as specified in 21 CFR Part 113, Thermally
Processed Low-Acid Foods PACKAGED in HERMETICALLY
SEALED CONTAINERS.

Recreational water facility (RWF): A water facility that has been modified,
improved, constructed, or installed for the purpose of public swimming or
recreational bathing. RWFs include, but are not limited to,
• ACTIVITY POOLS.
• BABY-ONLY WATER FACILITIES.
• CHILDREN’S POOLS.
• Diving pools.
• Hot tubs.
• Hydrotherapy pools.
• INTERACTIVE RECREATIONAL WATER FACILITIES.
• Slides.
• SPA POOLS.
• SWIMMING POOLS.
• Therapeutic pools.
• WADING POOLS.
• WHIRLPOOLS.
Recreational seawater: Seawater taken onboard while MAKING WAY at a
position at least 12 miles at sea and routed directly to the RWFs for either sea-tosea exchange or recirculation.
Reduced pressure principle backflow prevention assembly (RP assembly):
An assembly containing two independently acting internally loaded check valves
together with a hydraulically operating, mechanically independent pressure
differential relief valve located between the check valves and at the same time
below the first check valve. The unit must include properly located resilient
seated test cocks and tightly closing resilient seated shutoff valves at each end of
3.0 Definitions; 24

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the assembly.
Refuse: Solid waste not carried by water through the SEWAGE system.
Registered design professional: An individual registered or licensed to practice
his or her respective design profession as defined by the statutory requirements of
the professional registration LAWS of the state or jurisdiction in which the
project is to be constructed (per ASME A112.19.8-2007).
Regulatory authority: Local, state, or federal or equivalent international
enforcement body or authorized representative having jurisdiction over FOOD
processing, transportation, or warehousing or other FOOD establishment.
Removable: Capable of being detached from the main unit with the use of simple
tools such as a screwdriver, pliers, or an open-end wrench.
Reportable AGE case (VSP definition): A case of AGE with one of the
following characteristics:
• Diarrhea (three or more episodes of loose stools in a 24-hour period or
what is above normal for the individual, e.g., individuals with underlying
medical conditions) OR
• Vomiting and one additional symptom including one or more episodes of
loose stools in a 24-hour period, or abdominal cramps, or headache, or
muscle aches, or fever (temperature of ≥38°C [100.4°F]); AND
• Reported to the master of the vessel, the medical staff, or other designated
staff by a passenger or a crew member.
Nausea, although a common symptom of AGE, is specifically excluded
from this definition to avoid misclassifying seasickness (nausea and
vomiting) as ACUTE GASTROENTERITIS.
Restricted-use pesticide: A pesticide product that contains the active ingredients
specified in 40 CFR 152.175 Pesticides classified for restricted use and is limited
to use by or under the direct supervision of a certified applicator.
Safety vacuum release system (SVRS): A system capable of releasing a vacuum
at a suction outlet caused by a high vacuum due to a blockage in the outlet flow.
These systems shall be designed and certified in accordance with ASTM F238704 or ANSI/ASME A 112.19.17-2002.
Sanitizer: Chemical or physical agents that reduce microorganism
CONTAMINATION levels present on inanimate environmental surfaces.
Two classes of sanitizers:
• Sanitizers of NONFOOD-CONTACT SURFACES: The performance
standard used by the U.S. Environmental Protection Agency (EPA)
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•

for these sanitizers requires a reduction of the target microorganism
by 99.9% or 3 logs (1000, 1/1000, or 103) after 5 minutes of contact
time.
Sanitizers of FOOD-CONTACT SURFACES: The EPA performance
standard for these sanitizers requires a 99.999% or 5-log reduction of
the target microorganism in 30 seconds.

Sanitization: The application of cumulative heat or chemicals on cleaned FOODCONTACT and NONFOOD-CONTACT SURFACES that, when evaluated for
efficacy, provides a sufficient reduction of pathogens.
Scupper: A conduit or collection basin that channels liquid runoff to a DECK
DRAIN.
Sealant: Material used to fill SEAMS.
Seam: An open juncture greater than 0.8 millimeters (1/32 inch) but less than
3 millimeters (1/8 inch).
Sewage: Liquid waste containing animal or vegetable matter in suspension or
solution and may include liquids containing chemicals in solution.
Shellstock: Raw, in-shell MOLLUSCAN SHELLFISH.
Shucked shellfish: MOLLUSCAN SHELLFISH with one or both shells
removed.
Single-service articles: TABLEWARE, carry-out UTENSILS, and other items
such as bags, containers, placemats, stirrers, straws, toothpicks, and wrappers
designed and constructed for one-time, one-person use.
Single-use articles: UTENSILS and bulk FOOD containers designed and
constructed to be used once and discarded. Single-use articles include items
such as wax paper, butcher paper, plastic wrap, formed aluminum FOOD
containers, jars, plastic tubs or buckets, bread wrappers, pickle barrels,
ketchup bottles, and number 10 cans that do not meet materials, durability,
strength, and cleanability specifications.
Slacking: Process of moderating the temperature of a FOOD such as allowing a
FOOD to gradually increase from a temperature of -23°C (-10°F) to -4°C (25°F)
in preparation for deep-fat frying or to facilitate even heat penetration during the
cooking of previously block-frozen FOOD such as spinach.
Smooth:
• A FOOD-CONTACT SURFACE having a surface free of pits and
inclusions with a cleanability equal to or exceeding that of (100-grit)
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•
•

number 3 stainless steel.
A NONFOOD-CONTACT SURFACE of EQUIPMENT having a surface
equal to that of commercial grade hot-rolled steel free of visible scale.
Deck, BULKHEAD, or DECKHEAD that has an even or level surface
with no roughness or projections to make it difficult to clean.

Spa pool: A POTABLE WATER or saltwater-supplied pool with temperatures
and turbulence comparable to a WHIRLPOOL SPA.
• Depth of more than 1 meter (3 feet) and
• Tub volume of more than 6 tons of water.
Spill-resistant vacuum breaker (SVB): A specific modification to a
PRESSURE VACUUM BREAKER ASSEMBLY to minimize water spillage.
Spray pad: Play and water contact area designed to have no standing water.
Suction fitting: A fitting in a RECREATIONAL WATER FACILITY under
direct suction through which water is drawn by a pump.
Swimming pool: A RECREATIONAL WATER FACILITY greater than 1 meter
in depth. This does not include SPA POOLS that meet this depth.
Table-mounted equipment: EQUIPMENT that is not PORTABLE and is
designed to be mounted off the floor on a table, counter, or shelf.
Tableware: Eating, drinking, and serving UTENSILS for table use such as
flatware including forks, knives, and spoons; hollowware including bowls, cups,
serving dishes, and tumblers; and plates.
Technical water: Water that has not been chlorinated or pH controlled on board
the vessel and that originates from a bunkering or condensate collection process,
or seawater processed through the evaporators or reverse osmosis plant and is
intended for storage and use in the technical water system.
Temperature-measuring device (TMD): A thermometer, thermocouple,
thermistor, or other device that indicates the temperature of FOOD, air, or water
and is numerically scaled in Celsius and/or Fahrenheit.
Time/temperature control for safety food (TCS): See POTENTIALLY
HAZARDOUS FOOD (PHF).
Transmission (of infection): Any mechanism by which an infectious agent is
spread from a source or reservoir to another person. These mechanisms are
defined as follows:
• Direct transmission (includes person-to-person transmission): Direct and
essentially immediate transfer of infectious agents to a receptive portal of
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•

entry through which human or animal infection may take place.
Indirect transmission: When an infectious agent is transferred or carried by
some intermediate item, organism, means, or process to a susceptible host,
resulting in disease. This includes airborne, foodborne, waterborne,
vehicleborne (e.g., fomites), and vectorborne modes of transmission.

Turnover: The circulation, through the recirculation system, of a quantity of
water equal to the pool volume.
Unblockable drain/suction fitting: A drain or SUCTION FITTING in a
RECREATIONAL WATER FACILITY that cannot be completely covered or
blocked by a 457 millimeters x 584 millimeters (18 inches x 23 inches) bodyblocking element and that is rated by the test procedures or by the appropriate
calculation in accordance with ASME A112.19.8M.
Utensil: A FOOD-contact implement or container used in storing, preparing,
transporting, dispensing, selling, or serving FOOD. Examples: multiuse,
SINGLE-SERVICE, or SINGLE-USE KITCHENWARE or TABLEWARE;
gloves used in contact with FOOD; FOOD TEMPERATURE-MEASURING
DEVICES; and probe-type price or identification tags used in contact with
FOOD.
Utility sink: Any sink located in FOOD SERVICE AREAS not intended for
handwashing and/or WAREWASHING.
Variance: A written document issued by VSP that authorizes a modification or
waiver of one or more requirements of these guidelines if, in the opinion of VSP,
a HEALTH HAZARD or nuisance will not result from the modification or
waiver.
Wading pool: RECREATIONAL WATER FACILITY with a maximum depth of
less than 1 meter.
Warewashing: The cleaning and sanitizing of TABLEWARE, UTENSILS, and
FOOD-CONTACT SURFACES of EQUIPMENT.
Waterborne outbreak: An OUTBREAK involving at least two people who
experience a similar illness after ingesting or using water intended for drinking or
after being exposed to or unintentionally ingesting or inhaling fresh or marine
water used for recreational purposes and epidemiological evidence implicates the
water as the source of illness. A single case of chemical poisoning or a laboratoryconfirmed case of primary amebic meningoencephalitis is considered an
OUTBREAK.
Whirlpool spa: A freshwater or seawater pool equipped with either water or air
jets and designed to operate at a minimum temperature of 32°C (90°F) and a
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maximum temperature of 40°C (104°F).
Whole-muscle, intact beef: Whole-muscle beef that is not injected,
MECHANICALLY TENDERIZED, reconstructed, or scored and marinated; and
from which beef steaks may be cut.

3.3

Acronyms

AGE
ANSI
ASHRAE

ASME
ASSE
ASTM
C
CDC
CFR
CIP
CT VALUE
DGMQ
E. coli
EHO
EPA
F
FIFRA
FDA
HACCP
HVAC
IATA
IHR
IPM
IPS
ISO
MSDS
MG/L
mV
NCEH
NSF International
OPRP
ORP
pH
PHF
PHS
ppm
RP ASSEMBLY

ACUTE GASTROENTERITIS
American National Standards Institute
American Society of Heating, Refrigeration and AirConditioning Engineers
American Society of Mechanical Engineers
American Society of Safety Engineers
American Society for Testing and Materials
Celsius
Centers for Disease Control and Prevention
CODE OF FEDERAL REGULATIONS
CLEAN IN PLACE
CONTACT TIME VALUE
Division of Global Migration and Quarantine
Escherichia coli
Environmental Health Officer
U.S. Environmental Protection Agency
Fahrenheit
Federal Insecticide, Fungicide, and Rodenticide Act
U.S. FOOD and Drug Administration
HAZARD ANALYSIS AND CRITICAL CONTROL
POINTS
heating, ventilation, and air conditioning
International Air Transport Association
International Health Regulations
INTEGRATED PEST MANAGEMENT
iron pipe size
International Standards Organization
material safety data sheets
MILLIGRAMS PER LITER
millivolt
National Center for Environmental Health
National Sanitation Foundation International
OUTBREAK Prevention and Response Plan
oxidation reduction potential
POTENS HYDROGEN
POTENTIALLY HAZARDOUS FOOD
U.S. Public Health Service (also USPHS)
parts per million
REDUCED PRESSURE PRINCIPLE BACKFLOW
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RO
RTE
RWF
USC
USDA
USPHS
UV
VSP
WHO

PREVENTION ASSEMBLY
reverse osmosis
READY TO EAT
RECREATIONAL WATER FACILITY
United States Code
U.S. Department of Agriculture
U.S. Public Health Service
ultraviolet light
Vessel Sanitation Program
World Health Organization

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4.0

Acute Gastroenteritis (AGE) Surveillance

This section includes the following subsections:
4.1
Data Collection
4.2
Notification
4.3
Clinical Specimens
4.4
Requirements for Isolating Symptomatic and Primary Contacts of Crew and Passengers
with AGE
4.5
Knowledge
References for 4.0 Acute Gastroenteritis (AGE) Surveillance can be found in Annex 14.4.

4.1

Data Collection

4.1.1

Reportable Cases

4.1.1.1

Definition

4.1.1.1.1

Reportable Case Definition (02)
A REPORTABLE case of AGE is only a case reported to the
master of the vessel, the medical staff, or other designated staff by
a passenger or a crew member and meets the definition below.
A case is defined as
• Diarrhea (three or more episodes of loose stools in a 24hour period or what is above normal for the individual. See
section 4.1.2.1.3, illness symptoms); OR
• Vomiting and one additional symptom including one or
more episodes of loose stools in a 24-hour period, or
abdominal cramps, or headache, or muscle aches, or fever
(temperature of ≥38°C [100.4°F]).
Nausea, although a common symptom of AGE, is specifically
excluded from this definition to avoid misclassifying
seasickness (nausea and vomiting) as AGE.

4.1.1.2

Onset Time (02)
The REPORTABLE AGE CASES must include crew members with a
symptom onset time of up to 3 days before boarding the vessel. Maintain
documentation of the 3-day assessment for each crew member with
symptoms on the vessel for review during inspections. Retain this
documentation for 12 months.

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4.1.1.3

Definition Purpose
Use these case definitions for identifying and classifying cases for
reporting purposes. These case definitions should not be used as
criteria for clinical intervention or public health action. For many
conditions of public health importance, action to contain disease
should be initiated as soon as a problem is identified; in many
circumstances, appropriate public health action should be
undertaken even though insufficient information is available to
determine whether cases meet the case definition.

4.1.1.4

Foreign Quarantine Regulations
U.S. foreign QUARANTINE regulations (42 CFR Part 71) require ships to
immediately report on-board deaths and certain communicable illnesses to
CDC’s Division of Global Migration and QUARANTINE (DGMQ).
These reports should be made to the CDC QUARANTINE Station with
jurisdiction over the ship’s next port of entry
(www.cdc.gov/quarantine/quarantinestationcontactlistfull.html).
Reporting requirements for ill passengers or crew are posted at
www.cdc.gov/quarantine/maritime/federal-regulations-reporting-illnessdeath-ships-destined-united-states.html.
The preferred method of reporting illnesses and deaths to DGMQ is
electronically via the Maritime Illness and Death Reporting PDF Form. If
there are issues with the PDF form, ships can email, call, or fax the report
to the CDC QUARANTINE Station with jurisdiction over the ship’s next
U.S. port of entry
(www.cdc.gov/quarantine/quarantinestationcontactlistfull.html).
For significant events or emergencies, ships should notify the appropriate
CDC QUARANTINE Station by telephone. If the QUARANTINE station
cannot be contacted immediately, please call the CDC Emergency
Operations Center at 770-488-7100.
General inquiries and information about QUARANTINE regulations:
Centers for Disease Control and Prevention
Division of Global Migration and QUARANTINE
Roybal Campus
1600 Clifton Road - MS E28
Atlanta, GA 30329-4027
Website: www.cdc.gov/quarantine/maritime/index.html
Email: [email protected] (Monday–Friday 08:00–16:00
Eastern)

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4.1.2

Records

4.1.2.1

Log

4.1.2.1.1

Responsibility (02)
A standardized AGE surveillance log for each cruise must be
maintained daily by the master of the vessel, the medical staff, or
other designated staff.

4.1.2.1.2

Required Information (02)
The AGE surveillance log must list
• The name of the vessel, cruise dates, and cruise number.
• All REPORTABLE CASES of AGE.
• All passengers and crew members who are dispensed
antidiarrheal medication from the master of the vessel,
medical staff, or other designated staff.

4.1.2.1.3

Log Details (02)
The AGE surveillance log must include a header containing the
following information about the voyage:
• Vessel name.
• Voyage number.
• Date from.
• Date to.
• Total number of passengers.*
• Reportable total number of passengers ill.
• Total number of crew.*
• Reportable total number of crew ill.
*Total number of passengers and total number of crew must be the
totals at the beginning of the voyage (i.e., totals on “date from”).
The AGE surveillance log entry for each passenger or crew
member must contain the following information in separate
columns:
• Patient I.D.
• Date of the first medical visit or report to staff of illness.
• Time of the first medical visit or report to staff of illness.
• Person’s last name.
• Person’s first name.
• Person’s age.
• Person’s sex.
• Designation as passenger or crew member.
• Cabin number.
• Crew member position or job on the vessel, if applicable.

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•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•

DATE OF ILLNESS ONSET.
TIME OF ILLNESS ONSET.
Illness symptoms, including the presence or absence of the
following selected signs and symptoms, with a separate
column for each of the following:
Number of episodes of diarrhea in a 24-hour period.
Bloody stools (yes/no).
Number of episodes of vomiting in a 24-hour period.
Fever (yes/no).
Recorded temperature.
Abdominal cramps (yes/no).
Headaches (yes/no).
Myalgia (yes/no).
Date of last symptom.
Time of last symptom.
Entry (yes/no) for whether a specimen was requested.
Entry (yes/no) for whether a specimen was received.
Entry (yes/no) for antidiarrheal medications sold or
dispensed by designated medical staff.
Entry (yes/no) for whether this was a REPORTABLE
CASE.
Presence of underlying medical conditions that may affect
interpretation of AGE; for example, diabetic diarrhea,
inflammatory bowel disease, gastrectomy, antibioticinduced diarrhea, vomiting from chemotherapy, ear
infections in children or others. If none, write “none,” “not
applicable,” “N/A,” or similar wording. Comments may
also be added to the log in this column after the
information about underlying illness.

The AGE surveillance log must contain the above information in
this exact order and entered in the template in Annex 13.2.2. The
log data must be exported in the exact order as in the example
template in Annex 13.2.2 with analyzable formats such as
Microsoft Excel or Microsoft Access. Any additional data fields
must be entered only outside of the form margins exported to VSP.
4.1.2.1.4

Medications Sold or Dispensed (02)
Antidiarrheal medications must not be sold or dispensed to
passengers or crew except by designated medical staff.

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4.1.2.2

Questionnaires

4.1.2.2.1

Food/Beverage Questionnaire (02)
Questionnaires detailing activities and meal locations for the
72 hours before illness onset must be distributed to all passengers
and crew members who are identified as REPORTABLE CASES.
At a minimum, self-administered questionnaires must contain the
following data elements:
• Vessel name.
• Voyage number.
• Person’s name.
• Person’s age.
• Person’s sex.
• Designation as a passenger or crew member.
• Cabin number.
• Total number in cabin.
• Meal seating information (seating and table number).
• DATE AND TIME OF ILLNESS ONSET.
• Other people with the same symptoms.
• Travel and boarding information prior to joining the vessel.
• Tour group information, if applicable.
• Ports went ashore prior to illness onset.
• Excursions attended.
• FOOD and BEVERAGE consumption while ashore,
including drinks with ice.
• Meals and activities aboard the vessel for 72 hours before
illness (breakfast, lunch, dinner, snacks).
• Activities attended onboard.
An example questionnaire template containing all of the required
data elements can be found in Annex 13.2.2.
To assist passengers and crew members with filling out the selfadministered questionnaires, the following information for the
most current cruise may be maintained at the medical center:
• Menus, FOOD, and drink selections available at each
venue on the vessel, from room service, and on private
islands.
• Menus, FOOD, and drink selections available for each
vessel-sponsored excursion.
• Organized activities on the vessel or private islands.
• Cruise line sponsored pre-embarkation activities.
To assist memory recall for guests and crew completing the
72-hour self-administered questionnaire, an electronic listing of

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the above information on an interactive system available via an
onboard video system can be substituted for the package in the
medical center.
4.1.2.3

Retention

4.1.2.3.1

Retention and Review (02)
The following records must be maintained on board for 12 months
and available for review by VSP during inspections and
OUTBREAK investigations:
• Medical log/record.
• AGE surveillance log.
• 72-hour self-administered questionnaires.
• Interviews with cabin mates and IMMEDIATE
CONTACTS of crew members with AGE (initial, 24-, and
48-hour).
• Documentation of the 3-day assessment of crew members
with AGE symptoms before joining the vessel.
• Documentation of the date and time of last symptom and
clearance to return to work for FOOD and nonfood
EMPLOYEES.
• Documentation of the date and time of verbal interviews
with asymptomatic cabin mates and IMMEDIATE
CONTACTS of symptomatic crew.
Electronic records of these documents are acceptable as long as
the data are complete and can be retrieved during inspections
and OUTBREAK investigations.

4.1.2.4

Confidentiality

4.1.2.4.1

Privacy
All personal medical information received by CDC personnel must
be protected in accordance with applicable federal LAW, including
• 5 U.S.C. Section 552a. Privacy Act - Records maintained
on individuals and
• Freedom of Information Act 5 U.S.C. Section 552.
Administrative Procedure - Public information; agency
rules, opinions, orders, records, and proceedings.

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4.2

Notification

4.2.1

Routine Report

4.2.1.1

Routine Report Timing

4.2.1.1.1

24-Hour Report (01 C)
The master, medical staff, or other designated staff of a vessel
destined for a U.S. port from a foreign port must submit at least
one standardized AGE report based on the number of
REPORTABLE CASES in the AGE log to VSP no less than
24 hours—but not more than 36 hours—before the vessel’s
expected arrival at the U.S. port.

4.2.1.1.2

4-Hour Update Report (01 C)
If the number of cases changes after submission of the initial
report, an updated report must be submitted no less than 4 hours
before the vessel’s arrival at the U.S. port. The 4-hour update
report must be a cumulative total count of the reported crew and
passengers during the entire cruise, including the additional cases.
If there is an update to the AGE surveillance log after the 4-hour
report is submitted, an additional 4-hour report must be submitted
only if the vessel is still more than 4 hours from arrival in the U.S.
port.
If the vessel is less than 4 hours from arrival in the U.S. port, no
additional 4-hour report is needed.

4.2.1.1.3

4.2.1.2

Report Submission (02)
Submit routine 24-hour and 4-hour update reports electronically.
In lieu of electronic notification, the reports may be submitted
by telephone or fax. The vessel must maintain proof onboard that
the report was successfully received by VSP.

Report Contents

4.2.1.2.1

Contents (01 C)
The AGE report must contain the following:
• Name of the vessel.
• Port of embarkation.
• Date of embarkation.
• Port of disembarkation.
• Date of disembarkation.
• Total numbers of REPORTABLE CASES of AGE among
passengers, including those who have disembarked because

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•

•
4.2.1.2.2

of illness—even if the number is 0 (zero reporting).
Total numbers of REPORTABLE CASES of AGE among
crew members, including those who have disembarked
because of illness—even if the number is 0 (zero
reporting).
Total number of passengers and crew members on the
cruise.

Cruise Length
For cruises lasting longer than 15 days before entering a U.S.
port, the AGE report may include only those REPORTABLE
CASES and total numbers of passengers and crew members
for the 15 days before the expected arrival at a U.S. port.

4.2.2 Special Report
4.2.2.1

Special Report Timing

4.2.2.1.1

2% and 3% Illness Report (01 C)
The master or designated corporate representative of a vessel with
an international itinerary destined for a U.S. port must submit a
special report at any time during a cruise, including between two
U.S. ports,
• When the cumulative percentage of REPORTABLE
CASES for the entire voyage entered in the AGE
surveillance log reaches 2% among passengers or 2%
among crew AND
• The vessel is within 15 days of expected arrival at a U.S.
port.
For segmented voyages where those segments are 8 days or less, a
special AGE report must be made to VSP
• When a cumulative percentage of REPORTABLE CASES
of either 2% or 3% is reached among passengers or crew
within one segment or two consecutive segments AND
• The vessel is within 15 days of expected arrival at a U.S.
port.
The AGE surveillance log must include all segments from the start
of the voyage, unless 67% (two-thirds) or more of the passengers
are disembarked in any one segment.
For cruises lasting longer than 15 days before entering a U.S. port,
the 2% or 3% special AGE report must include all cases for the
entire voyage.

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A telephone notification to VSP must accompany the special 2%
report.
A second special report must be submitted when the cumulative
percentage of REPORTABLE CASES entered in the AGE
surveillance log reaches 3% among passengers or 3% among crew
and the vessel is within 15 days of expected arrival at a U.S. port.

4.2.3

4.2.2.1.2

Daily Updates (01)
Daily updates of illness status must be submitted as requested by
VSP after the initial submission of a special report. Daily updates
may be submitted electronically, by telephone, by fax, by
email, or as requested by VSP.

4.2.2.1.3

Routine Reporting Continues (01)
Routine reports (24-hour and 4-hour) must continue to be
submitted by the master or designated corporate representative of a
vessel that has submitted a special report.

Report Retention

4.2.3.1

4.3

Retention

4.2.3.1.1

Retention (02)
The 24-hour, 4-hour, and special reports must be maintained on the
vessel for 12 months.

4.2.3.1.2

Review (02)
The reports must be available for review by VSP during
inspections and OUTBREAK investigations.

Clinical Specimens

4.3.1

Clinical Specimen Submission
See Annex 13.4 for a list of recommended specimen collection supplies.

4.3.1.1

Specimen/Shipping Containers (02)
The medical staff will be responsible for maintaining a supply of at least
10 clinical specimen collection containers for both viral and bacterial
agents (10 for each), as well as a shipping container that meets the latest
shipping requirements of the International Air Transport Association
(IATA) and U.S. Department of Transportation for Biological Substances,
Category B designated shipments (or higher).
The vessel must maintain the appropriate labels and markings required for
shipping Biological Substances, Category B shipments. The vessel must
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maintain appropriate refrigerant materials to keep clinical specimens cool.
For guidance, see Annex 13.4 of this manual.
4.3.2

Clinical Specimen Submission Collection Procedures

4.3.2.1

When to Collect (02)
When a vessel reaches 2% REPORTABLE AGE in either passengers or
crew members, the medical staff will begin collecting clinical specimens
(stool or vomitus specimens) for bacterial and/or viral analysis. If the
etiologic agent is suspected to be parasitic, the medical staff should
consult with VSP epidemiology staff for clinical specimen collection
requirements.
Specimens should be requested before issuing antibiotic medications,
but this patient treatment should not be contingent on specimen
collection.
Specimens collected after administration of antibiotic medications
must not be submitted for CDC analysis unless directed by VSP.

4.3.2.2

Proper Packing (02)
Before the specimens are PACKAGED and shipped for laboratory
testing, VSP will give instructions to vessel/cruise line medical staff
about the specific container (i.e., bacterial or viral) for transport to a
laboratory.
All clinical specimens must be packed and shipped in accordance with the
guidelines outlined in Annex 13.4. The specimen packaging must include
the proper documentation as required by the receiving laboratory.

4.4
Requirements for Isolating Symptomatic and Primary Contacts
of Crew and Passengers with Gastroenteritis
4.4.1

Crew, Staff, Officers, and Other Employees

4.4.1.1

Isolate Ill Crew

4.4.1.1.1
Symptomatic and Meeting the Case Definition for Acute
Gastroenteritis (AGE) (11 C)
FOOD EMPLOYEES:
• Isolate in cabin or designated restricted area until symptomfree for a minimum of 48 hours.
•

Follow-up with and receive approval by designated medical
personnel before returning crew to work.

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•

Document date and time of last symptom and clearance to
return to work.
The FOOD EMPLOYEE’s supervisor or PERSON IN
CHARGE must conduct an assessment of FOOD prepared
or served by the FOOD EMPLOYEE while symptomatic
and take appropriate corrective actions.
Corrective actions taken as a result of the assessment must
be documented. Records must be maintained for 1 year and
available for review during inspections.

•

Review [when possible] any AGE CASES among
passengers or crew reported after the ill FOOD
EMPLOYEE’s symptom onset for epidemiologic
link/connection.

Appropriate corrective actions could include discarding
READY-TO-EAT FOOD, thoroughly cooking raw FOOD, and
disinfecting the FOOD AREA and EQUIPMENT.
Nonfood employees:
• ISOLATION in cabin or designated restricted area until
symptom-free for a minimum of 24 hours.
• Follow-up with and receive approval by designated medical
personnel before returning crew to work.
• Document the date and time of last symptom and clearance
to return to work.
4.4.1.1.2

4.4.1.2

Hygiene and Handwashing Facts (02)
Advise symptomatic crew of hygiene and handwashing facts and
provide written handwashing and hygiene fact sheets.

Cabin Mates/Contacts (02)

4.4.1.2.1
Asymptomatic Cabin Mates or Immediate Contacts of
Symptomatic Crew
FOOD and nonfood employees:
• Restrict exposure to symptomatic crew member(s).
• Undergo a verbal interview with medical or supervisory
staff, who will confirm their condition, provide facts and a
written fact sheet about hygiene and handwashing, and
instruct them to report immediately to medical if they
develop illness symptoms.
• Complete a verbal interview daily with medical or
supervisory staff until 48 hours after the ill crew members’
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symptoms began. The first verbal interview must be
conducted within 8 hours from the time the ill crew
member initially reported to the medical staff. If the
asymptomatic IMMEDIATE CONTACT or cabin mate is
at work, he or she must be contacted by medical or
supervisory staff as soon as possible. The date and time of
verbal interviews must be documented.
An IMMEDIATE CONTACT is someone sharing a cabin either
full-time or part-time or sharing a cabin’s bathroom facilities. This
includes boyfriends, girlfriends, spouses, and significant others.
If the symptomatic crew member has no cabin mate or other
IMMEDIATE CONTACT, this must be documented.
4.4.2

Passengers

4.4.2.1

Isolate Ill Passengers (11 C)
Advise symptomatic passengers and those meeting the case definition to
remain isolated in their cabins until well for a minimum of 24 hours after
symptom resolution.
Follow-up by infirmary personnel is advised.

4.4.2.2

4.5
4.5.1

Hygiene and Handwashing Facts (02)
Advise symptomatic passengers of hygiene and handwashing facts and
provide written handwashing and hygiene fact sheets.

Acute Gastroenteritis Surveillance Knowledge
Demonstration of Knowledge (44)
The supervisor or PERSON IN CHARGE of medical operations related to AGE
on the vessel must demonstrate to VSP—on request during inspections—
knowledge of medical operations related to AGE.
The supervisor or PERSON IN CHARGE must demonstrate this knowledge by
compliance with this section of these guidelines or by responding correctly to
the inspector’s questions as they relate to the specific operation. In addition, the
supervisor or PERSON IN CHARGE of medical operations related to AGE on
the vessel must ensure that employees are properly trained to comply with this
section of the guidelines in this manual as it relates to their assigned duties.

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5.0

Potable Water

This section includes the following subsections:
5.1
Source
5.2
Bunker and Production Halogenation and pH Control
5.3
POTABLE WATER System
5.4
POTABLE WATER System Chemical Treatment
5.5
POTABLE WATER System HALOGEN Monitoring
5.6
Microbiologic Monitoring
5.7
Water Distribution System Protection
5.8
Knowledge
References for 5.0 Potable Water can be found in Annex 14.5.

5.1

Source

5.1.1

Bunkering

5.1.1.1

Standards

5.1.1.1.1

5.1.1.2

Safe Source (03 C)
DRINKING WATER bunkered from shore supplies must be from
a potable source that meets World Health Organization standards
for POTABLE WATER.

Microbiologic Sample Reports

5.1.1.2.1

Water Report (06)
Where available, the vessel must have a copy of the most recent
microbiologic report from each port before bunkering POTABLE
WATER to verify that the water meets potable standards. The date
of the analysis report must be 30 days or less from the date of
POTABLE WATER bunkering and must include an analysis for
Escherichia coli at a minimum.

5.1.1.2.2

Onboard Test (06)
Water samples collected and analyzed by the vessel for the
presence of E. coli may be substituted for the microbiologic
report from each port water system. Samples must be analyzed
using a method accepted in Standard Methods for the Examination
of Water and Wastewater or international Environmental
Protection Agency (EPA) APPROVED equivalent. Test kits,
incubators, and associated EQUIPMENT must be operated and
maintained in accordance with the manufacturers’ specifications. If
a vessel bunkers POTABLE WATER from the same port more
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than once per month, only one test per month is required.
5.1.1.2.3

5.1.2

Water Production

5.1.2.1

5.2

Review (06)
These records must be maintained on the vessel for 12 months and
must be available for review during inspections.

Location

5.1.2.1.1

Polluted Harbors (03 C)
A reverse osmosis unit, distillation plant, or other process that
supplies water to the vessel’s POTABLE WATER system must
only operate while the vessel is MAKING WAY. These processes
must not operate in polluted areas, HARBORS, or at anchor.

5.1.2.1.2

Technical Water
A reverse osmosis unit or evaporator with a completely
separate plant/process, piping system, and connections from
the POTABLE WATER system may be used to produce
TECHNICAL WATER while in polluted areas, HARBORS, at
anchor, or while not MAKING WAY.

5.1.2.1.3

Onboard Water Sources
Onboard water sources such as TECHNICAL WATER, air
conditioning condensate, or wastewater of any kind (treated or
untreated) are not allowed for POTABLE WATER production.

Bunkering and Production Halogenation and pH Control

5.2.1

Procedures

5.2.1.1

Residual Halogen and pH

5.2.1.1.1

Halogen and pH Level (03 C)
POTABLE WATER must be continuously halogenated to at least
2.0 MG/L (ppm) free residual HALOGEN at the time of bunkering
or production with an automatic halogenation device. Adjust the
pH so it does not exceed 7.8.
The amount of HALOGEN injected during bunkering or
production must be controlled by a flow meter or a free
HALOGEN analyzer.

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5.2.1.1.2

5.2.1.2

Within 30 Minutes (08)
The free HALOGEN residual level must be adjusted to at least
2.0 MG/L (ppm) and the pH adjusted not to exceed 7.8 within
30 minutes of the start of the bunkering and production processes.

Monitoring

5.2.1.2.1

Bunkering Pretest (08)
A free HALOGEN residual and pH test must be conducted on the
shore-side water supply before starting the POTABLE WATER
bunkering process to establish the correct HALOGEN dosage.
The results of the pretest must be recorded and available for review
during inspections.

5.2.1.2.2

Bunkering/Production Test (08)
After the free residual HALOGEN level of at least 2.0 MG/L
(ppm) and pH level not exceeding 7.8 have been reached, the free
residual HALOGEN and pH monitoring must be performed at
least hourly during the bunkering of POTABLE WATER.
After the free residual HALOGEN level of at least 2.0 MG/L
(ppm) and pH level not exceeding 7.8 have been reached, the free
residual HALOGEN and pH monitoring must be performed at
least once every 4 hours during the bunkering of POTABLE
WATER.
A test kit must be available for testing free HALOGEN levels and
pH.
Test kits must be accurate to within 0.2 MG/L (ppm) for
HALOGEN and must have a testing range of free residual
HALOGEN normally maintained in the POTABLE WATER
system. Test kits for pH must be accurate to within 0.2.

5.2.1.2.3

Records (08)
Accurate records of this monitoring must be maintained aboard for
12 months and must be available for review during inspections.

5.2.1.2.4

Analyzer-Chart Recorders (06)
HALOGEN and pH analyzer-chart recorders used in lieu of
manual tests and logs must be calibrated at the beginning of
bunkering or production, and the calibration must be recorded on a
chart or in a logbook.

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VSP 2018 Operations Manual
The free residual HALOGEN and pH measured by the
HALOGEN/pH analyzer must be accurate to within 0.2 mg/L
(ppm) of the free residual HALOGEN and 0.2 of the pH as
measured by the manual test.
Calibration is required at the beginning of bunkering or production
and each time bunkering or production is restarted.
5.2.1.2.5

Construction (06)
HALOGEN and pH analyzer-chart recorders used on bunker water
systems must be constructed and installed according to the
manufacturer’s guidelines.

5.2.1.2.6

Data Logger
Electronic data loggers with CERTIFIED DATA SECURITY
FEATURES may be used in lieu of chart recorders.
If electronic data loggers are used, written documentation from the
data logger manufacturer, such as a letter or instruction manual,
must be provided to verify that the features are secure.

5.2.1.2.7

Halogen Injection (08)
Water samples for HALOGEN and pH testing must be obtained
from a sample cock and/or a HALOGEN analyzer probe located
on the bunker or production water line at least 3 meters (10 feet)
after the HALOGEN injection point and before the storage tank.
A static mixer may be used to reduce the distance between the
HALOGEN injection point and the sample cock or HALOGEN
analyzer sample point. If used, the mixer must be installed per the
manufacturer’s recommendations. A copy of all manufacturers’
literature for installation, operation, and maintenance must be
maintained.

5.2.1.2.8

Tank Sample
In the event of EQUIPMENT failure, bunker or production
water HALOGEN samples may also be taken from previously
empty POTABLE WATER TANKS.

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5.3

Potable Water System

5.3.1

Potable Water Tanks

5.3.1.1

Protection

5.3.1.1.1

Potable Water Tank Walls (07 C)
POTABLE WATER TANKS must not share a common wall with
the hull of the vessel or with tanks or piping containing nonpotable
water or other liquids.

5.3.1.1.2

Nonpotable Piping (08)
Piping systems carrying SEWAGE or other nonpotable liquids
must not pass through POTABLE WATER TANKS. Minimize the
use of nonpotable lines above POTABLE WATER TANKS.
Nonpotable lines above POTABLE WATER TANKS must not
have any mechanical couplings.
For SCUPPER lines, factory assembled transition fittings for steel
to plastic pipes are allowed when manufactured per American
Society for Testing and Materials (ASTM) F1973 or equivalent
standard.

5.3.1.1.3

Coatings (08)
Interior coatings on POTABLE WATER TANKS must be
APPROVED for POTABLE WATER contact by a certification
organization. Follow all manufacturers’ recommendations for
application, drying, and curing.
The following must be maintained on board for the tank coatings
used:
• Written documentation of approval from the certification
organization (independent of the coating manufacturer).
• Manufacturers’ recommendations for application, drying,
and curing.
• Written documentation that the manufacturers’
recommendations have been followed for application,
drying, and curing.

5.3.1.2

Tank Construction

5.3.1.2.1

Identification (08)
POTABLE WATER TANKS must be identified with a number
and the words “POTABLE WATER” in letters at least
13 millimeters (0.5 inch) high.

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5.3.2

5.3.1.2.2

Sample Cocks (08)
POTABLE WATER TANKS must have labeled, turned-down
sample cocks. They must be identified and numbered with the
appropriate tank number.

5.3.1.2.3

Vent/Overflow (08)
The POTABLE WATER TANKS, vents, and overflows must be
protected from CONTAMINATION.

5.3.1.2.4

Level Measurement (08)
Any device for determining the depth of water in the POTABLE
WATER TANKS must be constructed and maintained so as to
prevent contaminated substances or liquids from entering the
tanks.

5.3.1.2.5

Manual Sounding (08)
Manual sounding of POTABLE WATER TANKS must be
performed only in emergencies and must be performed in a
sanitary manner.

Potable Water Piping

5.3.2.1

Protection

5.3.2.1.1

Identification (08)
POTABLE WATER lines must be striped or painted either in
accordance with ISO 14726 (blue/green/blue) or blue only.
DISTILLATE and PERMEATE lines directed to the POTABLE
WATER system must be striped or painted in accordance with ISO
14726 (blue/gray/blue).
Other lines must not have the above color designations.
These lines must be striped or painted at 5 meter (15 feet) intervals
and on each side of partitions, decks, and BULKHEADS except
where decor would be marred by such markings. This includes
POTABLE WATER supply lines in technical lockers.
POTABLE WATER lines after REDUCED PRESSURE
ASSEMBLIES must not be striped or painted as POTABLE
WATER.
Striping is not required in FOOD AREAS of the vessel because
only POTABLE WATER is permitted in these areas.

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All refrigerant brine lines and nonpotable chilled water lines in all
FOOD AREAS, such as on ice machines, ice cream machines, etc.,
must be identified with either ISO 14726 (blue/white/blue) or by
another uniquely identifiable method to prevent CROSSCONNECTIONS.
5.3.2.1.2

Protection (07 C)
POTABLE WATER piping must not pass under or through tanks
holding nonpotable liquids.

5.3.2.1.3

Bunker Connection (08)
The POTABLE WATER bunker filling line must begin either
horizontally or pointing downward and at a point at least
460 millimeters (18 inches) above the bunker station deck.

5.3.2.1.4

Cap/Keeper Chain (08)
The POTABLE WATER filling line must have a screw cap
fastened by a NONCORRODING cable or chain to an adjacent
BULKHEAD or surface in such a manner that the cap cannot
touch the deck when hanging free.
The hose connections must be unique and fit only the POTABLE
WATER hoses.

5.3.2.1.5

Identification (08)
Each bunker station POTABLE WATER filling line must be
striped or painted blue or in accordance with the color designation
in ISO 14726 (blue/green/blue) and clearly labeled “POTABLE
WATER FILLING” in letters at least 13 millimeters (0.5 inch)
high, stamped on a noncorrosive label plate or the equivalent, and
located at or near the point of the hose connection.

5.3.2.1.6

Technical Water (08)
If used on the vessel, TECHNICAL WATER must be bunkered
through separate piping using fittings incompatible for POTABLE
WATER bunkering.
This does not apply to water bunkered from shore-side municipal
water supply.

5.3.2.1.7

Different Piping (08)
TECHNICAL WATER must flow through a completely different
piping system.

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5.3.3

Potable Water Hoses

5.3.3.1

Construction

5.3.3.1.1

Fittings (08)
POTABLE WATER hoses must have unique fittings from all other
hose fittings on the vessel.

5.3.3.1.2

Identification (08)
POTABLE WATER hoses must be labeled for use with the words
“POTABLE WATER ONLY” in letters at least 13 millimeters
(0.5 inch) high at each connecting end.

5.3.3.1.3

Construction (08)
All hoses, fittings, and water filters used in the bunkering of
POTABLE WATER must be constructed of safe, EASILY
CLEANABLE materials APPROVED for POTABLE WATER use
and must be maintained in good repair.

5.3.3.1.4

Other Equipment (08)
Other EQUIPMENT and tools used in the bunkering of POTABLE
WATER must be constructed of safe, EASILY CLEANABLE
materials, dedicated solely for POTABLE WATER use, and
maintained in good repair.

5.3.3.1.5

Locker Construction (08)
POTABLE WATER hose lockers must be constructed of
SMOOTH, nontoxic, corrosion resistant, EASILY CLEANABLE
material and must be maintained in good repair.

5.3.3.1.6

Locker Identification (08)
POTABLE WATER hose lockers must be labeled “POTABLE
WATER HOSE AND FITTING STORAGE” in letters at least
13 millimeters (0.5 inch) high.

5.3.3.1.7

Locker Height (08)
POTABLE WATER hose lockers must be mounted at least
460 millimeters (18 inches) above the deck and must be selfdraining.

5.3.3.1.8

Locker Closed (08)
Locker doors must be closed when not in use.

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5.3.3.1.9

5.3.3.2

5.3.4

Locker Restriction (08)
The locker must not be used for any other purpose than storing
POTABLE WATER EQUIPMENT such as hoses, fittings,
sanitizing buckets, SANITIZER solution, etc.

Handling

5.3.3.2.1

Limit Use (08)
POTABLE WATER hoses must not be used for any other purpose.

5.3.3.2.2

Handling (08)
All hoses, fittings, water filters, buckets, EQUIPMENT, and tools
used for connection with the bunkering of POTABLE WATER
must be handled and stored in a sanitary manner.

5.3.3.2.3

Contamination Prevention (08)
POTABLE WATER hoses must be handled with care to prevent
CONTAMINATION from dragging their ends on the ground, pier,
or deck surfaces, or from dropping the hose into contaminated
water, such as on the pier or in the HARBOR.

5.3.3.2.4

Flush/Drain (08)
POTABLE WATER hoses must be flushed with POTABLE
WATER before being used and must be drained after each use.

5.3.3.2.5

Storage (08)
POTABLE WATER hoses must be rolled tight with the ends
capped, on reels or on racks or with ends coupled together, and
stowed in POTABLE WATER hose lockers.

Potable Water System Contamination

5.3.4.1

Cleaning and Disinfection

5.3.4.1.1

Disinfecting (07 C)
POTABLE WATER TANKS and all affected parts of the
POTABLE WATER distribution system must be cleaned,
disinfected, and flushed with POTABLE WATER:
• Before being placed in service;
• Before returning to operation after repair, replacement; or
• After being subjected to any CONTAMINATION,
including entry into a POTABLE WATER tank.
During dry docks and wet docks, if any work is done to the
POTABLE WATER distribution system and piping system that
affects a POTABLE WATER TANK(s), the affected POTABLE
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WATER TANK(s) must be cleaned and disinfected.
5.3.4.1.2

Inspection (08)
POTABLE WATER TANKS must be inspected, cleaned, and
disinfected at least every 2 years.

5.3.4.1.3

Record Retention (08)
Documentation of all inspections, maintenance, cleaning, and
DISINFECTION must be maintained for 12 months and must be
available for review during inspections.
Records must include method of DISINFECTION, concentration
and contact time of the DISINFECTANT, and a recorded
HALOGEN value of less than or equal to 5 ppm before the tank is
put back into service.

5.3.4.1.4

Disinfection Residual (07 C)
DISINFECTION after potential CONTAMINATION must be
accomplished by increasing the free residual HALOGEN to at least
50 MG/L (ppm) throughout the affected area and maintaining this
concentration for 4 hours or by way of another procedure
submitted to and accepted by VSP.
In an emergency, this contact time may be shortened to 1 hour
by increasing free residual HALOGEN to at least 200 MG/L
(ppm) throughout the affected area.
Refer to Annex 13.6 for DISINFECTION method examples.

5.3.5

5.3.4.1.5

Documentation (08)
The free HALOGEN residual level must be documented.

5.3.4.1.6

Flush (08)
The disinfected parts of the system must be flushed with
POTABLE WATER or otherwise dechlorinated until the free
residual HALOGEN is ≤5.00 MG/L (ppm). The free HALOGEN
test result must be documented.

Potable Water Tank Disinfection Methods

5.3.5.1

Method for Disinfecting Filled Tanks (08)
DISINFECTION must be accomplished by increasing the free residual
HALOGEN to at least 50 MG/L (ppm) throughout the tank and
maintaining it for 4 hours. Maintain a pH value of 7.8 or less. The
DISINFECTION concentration and contact time must be documented.

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Verify that the free residual HALOGEN level is ≤ 5.0 MG/L (ppm) and
document the measured level before placing the tank back into service.
5.3.5.2

5.4

Method for Disinfecting Empty Tanks (08)
The empty tank cleaning and DISINFECTION procedure is only
APPROVED for routine cleaning and DISINFECTION. It is not
APPROVED for known or suspected contaminated tanks.
1. Remove (strip) all water from the tank.
2. Clean all tank surfaces, including filling lines, with an appropriate
detergent.
3. Rinse all surfaces of the tank thoroughly with POTABLE
WATER.
4. Remove (strip) the rinse water from the tank.
5. Wet all surfaces of the tank with at least a 200-MG/L (ppm)
solution of chlorine (this can be done using new, clean mops,
rollers, sprayers, etc.). Ensure the tank surfaces remain wet with
the chlorine solution for at least 2 hours. Check, monitor, and
document the DISINFECTION concentration and contact time.
6. Refill the tank and verify the free residual HALOGEN is
≤5.0 MG/L (ppm) before placing the tank back into service.
Document the free residual HALOGEN level.

Potable Water System Chemical Treatment

5.4.1

Chemical Injection Equipment

5.4.1.1

Construction and Installation

5.4.1.1.1

5.4.1.2

Recommended Engineering Practices (06)
All distribution water system chemical injection EQUIPMENT
must be constructed and installed in accordance with
recommended engineering practices.

Operation

5.4.1.2.1

Halogen Residual (04 C)
The halogenation injection EQUIPMENT must provide continuous
halogenation of the POTABLE WATER distribution system and
must maintain a free residual HALOGEN of ≥0.2 MG/L (ppm)
and ≤5.0 MG/L (ppm) throughout the distribution system.

5.4.1.2.2

Controlled (08)
The amount of chemicals injected into the POTABLE WATER
system must be analyzer controlled.

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5.5

5.4.1.2.3

Halogen Backup Pump (06)
At least one backup HALOGEN pump must be installed with an
active, automatic switchover feature to maintain the free residual
HALOGEN in the event that the primary pump fails, an increase in
demand occurs, or the low chlorine alarm sounds.

5.4.1.2.4

Chemical Injection Dosing Point (06)
A check valve or nonreturn valve must be installed between the
distribution halogen and pH pumps and the injection points. In
addition,
• The potable water distribution halogenation and pH
chemical injection dosing points must be located on the
delivery line downstream of the potable water pumps, OR
• If the injection dosing point is before the potable water
pumps, it must be located above the chemical dosing tanks.

Potable Water System Halogen Monitoring

5.5.1

Halogen Analyzer-Chart Recorder

5.5.1.1

Installation

5.5.1.1.1

Distant Point (06)
A HALOGEN analyzer-chart recorder must be installed at a distant
point in the POTABLE WATER distribution system where a
significant water flow exists and represents the entire distribution
system. In cases where multiple distribution loops exist and no
pipes connect the loops, there must be an analyzer and chart
recorder for each loop.

5.5.1.1.2

Data Logger
Electronic data loggers with CERTIFIED DATA SECURITY
FEATURES may be used in lieu of chart recorders.
If used, written documentation from the data logger manufacturer,
such as a letter or instruction manual, must be provided to verify
that the features are secure.

5.5.1.2

Operation

5.5.1.2.1

Maintenance (06)
The HALOGEN analyzer-chart recorder must be properly
maintained and must be operated in accordance with the
manufacturer’s instructions.

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A manual comparison test must be conducted daily to verify
calibration. Calibration must be made whenever the manual test
value is >0.2 MG/L (ppm) higher or lower than the analyzer
reading.
5.5.1.2.2

Calibration (06)
The daily manual comparison test or calibration must be recorded
either on the recorder chart or in a log.

5.5.1.2.3

Accuracy (05)
The free residual HALOGEN measured by the HALOGEN
analyzer must be ±0.2 MG/L (ppm) of the free residual
HALOGEN measured by the manual test.

5.5.1.2.4

Test Kit (06)
The HALOGEN test kit used to calibrate the HALOGEN analyzer
must be accurate to within 0.2 MG/L (ppm) for HALOGEN and
graduated in increments no greater than 0.2 MG/L (ppm) in the
range of free residual HALOGEN normally maintained in the
POTABLE WATER system.
Ensure all reagents used with the test kit are not past their
expiration dates.
Where available, ensure appropriate secondary standards are
onboard for electronic test kits to verify test kit operation.

5.5.2

Halogen Analyzer Charts

5.5.2.1

Chart Design

5.5.2.1.1

Range (06)
HALOGEN analyzer-chart recorder charts must have a range of
0.0 to 5.0 MG/L (ppm) and have a recording period of—and
limited to—24 hours.

5.5.2.1.2

Data Logger (06)
Electronic data loggers with CERTIFIED DATA SECURITY
FEATURES used in lieu of chart recorders must produce records
that conform to the principles of operation and data display
required of the analog charts, including printing the records.

5.5.2.1.3

Increments (06)
Electronic data logging must be in increments of ≤15 minutes.

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5.5.2.2

Operation

5.5.2.2.1

Charts (06)
HALOGEN analyzer-chart recorder charts must be changed,
initialed, and dated daily. Charts must contain notations of any
unusual events in the POTABLE WATER system.
If electronic data loggers are used in lieu of chart recorders,
notations of any unusual events in the POTABLE WATER system
must be recorded in a log.

5.5.3

5.5.2.2.2

Retention (06)
HALOGEN analyzer-chart recorder charts must be retained for at
least 12 months and must be available for review during
inspections.

5.5.2.2.3

Chart Review (06)
Records from the HALOGEN analyzer-chart recorder must verify
the free residual HALOGEN of ≥0.2 MG/L (ppm) and ≤5.0 MG/L
(ppm) in the water distribution system for at least 16 hours in each
24-hour period since the last inspection of the vessel.

Manual Halogen Monitoring

5.5.3.1

Equipment Failure

5.5.3.1.1

Every 4 hours (06)
Free residual HALOGEN must be measured by a manual test kit at
the HALOGEN analyzer at least every 4 hours in the event of
EQUIPMENT failure.

5.5.3.1.2

Recording (06)
Manual readings must be recorded on a chart or log, retained for at
least 12 months, and available for review during inspections.

5.5.3.1.3

Limit (06)
Repairs on malfunctioning HALOGEN analyzer-chart recorders
must be completed within 10 days of EQUIPMENT failure.

5.5.3.1.4

Alarm (06)
Provide an audible alarm in a continuously occupied watch station
(e.g., the engine control room) to indicate low and high free
HALOGEN readings at the distant point analyzer.

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5.6

Microbiologic Monitoring

5.6.1

Sampling and Analysis

5.6.1.1

Methodology

5.6.1.1.1

Samples (06)
A minimum of four POTABLE WATER samples per month must
be collected and analyzed for the presence of E. coli. Samples
must be collected from the forward, aft, upper, and lower decks of
the vessel.
Sample sites must be changed each month ensure effectively
monitoring of all of the POTABLE WATER distribution system.
Follow-up sampling must be conducted for each positive test
result.
Microbiological samples from ice machines and POTABLE
WATER storage tanks do not count toward the monthly
routine distribution system monitoring.

5.6.1.1.2

5.6.1.2

Records

5.6.1.2.1

5.7

Analysis (06)
Samples must be analyzed using a method accepted in Standard
Methods for the Examination of Water and Wastewater or
international Environmental Protection Agency (EPA)
APPROVED equivalent. Test kits, incubators, and associated
EQUIPMENT must be operated and maintained in accordance
with the manufacturers’ specifications.

Records (06)
Sample results must be maintained onboard the vessel for at least
12 months and must be available for review during inspections.

Water Distribution System Protection

5.7.1

Cross-connection Control

5.7.1.1

Program

5.7.1.1.1

Cross-Connections (07 C)
The POTABLE WATER distribution system must be maintained
free of CROSS-CONNECTIONS.

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5.7.1.1.2

Protection (07 C)
The POTABLE WATER system must be protected against
BACKFLOW or other CONTAMINATION by BACKFLOW
PREVENTION DEVICES or AIR GAPS. The PERMEATE lines
and DISTILLATE lines directed toward the POTABLE WATER
system must also be protected.

5.7.1.1.3

Control/Program (08)
The vessel must provide a comprehensive CROSS-CONNECTION
control program.
The following connections to the POTABLE WATER system must
be protected against BACKFLOW (BACKSIPHONAGE or
BACKFLOW) with AIR GAPS or mechanical BACKFLOW
PREVENTION DEVICES:
• RWFs such as SWIMMING POOLS,
CHILDREN’S/WADING POOLS, WHIRLPOOL SPAS,
and similar facilities.
• Decorative water features/fountains.
• Cabin shower hoses, toilets, whirlpool tubs, and similar
facilities.
• Photographic laboratory developing machines and
UTILITY SINKS.
• Beauty and barber shop spray-rinse hoses.
• Spa steam generators where essential oils can be added.
• Hose-bib connections.
• Garbage grinders and FOOD WASTE SYSTEMS.
• Automatic galley hood washing systems.
• FOOD service EQUIPMENT such as coffee machines, ice
machines, juice dispensers, combination ovens, and similar
EQUIPMENT.
• Mechanical WAREWASHING machines.
• Detergent dispensers.
• Hospital and laundry EQUIPMENT.
• Air conditioning expansion tanks.
• Boiler feed water tanks.
• Fire system.
• Public toilets, urinals, and shower hoses.
• POTABLE WATER, bilge, and pumps that require
priming.
• Freshwater or saltwater ballast systems.
• International fire and fire sprinkler water connections. An
RP ASSEMBLY is the only allowable device for this
connection.
• POTABLE WATER supply to automatic window washing
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•
•
•
•
•

•
•
•
5.7.1.1.4

systems that can be used with chemicals or chemical mix
tanks.
Water softeners for nonpotable fresh water.
Water softener and mineralizer drain lines including
backwash drain lines. The only allowable protections for
these lines are an AIR GAP or an RP ASSEMBLY.
High saline discharge line from evaporators. The only
allowable protections for these lines are an AIR GAP or an
RP ASSEMBLY.
Chemical tanks.
Other connections between the POTABLE WATER system
and a nonpotable water system such as the GRAY WATER
system, laundry system, or TECHNICAL WATER system.
The only allowable forms of protection for these
connections are an AIR GAP or an RP ASSEMBLY.
BLACK WATER or combined GRAY WATER/BLACK
WATER systems. An AIR GAP is the only allowable
protection for these connections.
Any other connection to the POTABLE WATER system
where CONTAMINATION or BACKFLOW can occur.
Hi-Fog or similar suppression systems connected to
POTABLE WATER TANKS.

Log (08)
A CROSS-CONNECTION control program must include, at a
minimum, a complete listing of CROSS-CONNECTIONS and the
BACKFLOW prevention method or device for each so there is a
match to the PLUMBING SYSTEM component and location. AIR
GAPS must be included in the listing.
AIR GAPS on faucet taps do not need to be included on the
CROSS-CONNECTION control program listing.
The program must set a schedule for inspection frequency. Repeat
devices such as toilets may be grouped under a single device
type.
A log documenting the inspection and maintenance in written or
electronic form must be maintained and be available for review
during inspections.

5.7.1.2

Device Installation

5.7.1.2.1

Air Gaps and Backflow Prevention Devices (08)
AIR GAPS should be used where feasible and where water under
pressure is not required.
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BACKFLOW PREVENTION DEVICES must be installed when
AIR GAPS are impractical or when water under pressure is
required. Provide an AIR GAP for the atmospheric vent of all
BACKFLOW PREVENTION DEVICES.
A mechanical BACKFLOW PREVENTION DEVICE must have
an atmospheric vent.
5.7.1.2.2

2X Diameter (08)
AIR GAPS must be at least twice the diameter of the delivery
fixture opening and a minimum of 25 millimeters (1 inch).

5.7.1.2.3

Flood-Level Rim (08)
An ATMOSPHERIC VACUUM BREAKER must be installed at
least 150 millimeters (6 inches) above the flood-level rim of the
fixtures.

5.7.1.2.4

After Valve (08)
An ATMOSPHERIC VACUUM BREAKER must be installed
only in the supply line on the discharge side of the last control
valve.

5.7.1.2.5

Continuous Pressure (08)
A CONTINUOUS PRESSURE-type BACKFLOW
PREVENTION DEVICE must be installed when a valve is located
downstream from the BACKFLOW PREVENTION DEVICE.

5.7.1.2.6

Backflow Prevention Devices (08)
BACKFLOW PREVENTION DEVICES must be provided on all
fixtures using POTABLE WATER and that have submerged inlets.

5.7.1.2.7

Vacuum Toilets (08)
An ATMOSPHERIC VACUUM BREAKER must be installed on a
POTABLE WATER supply connected to a vacuum toilet system.
An ATMOSPHERIC VACUUM BREAKER must be located on
the discharge side of the last control valve (flushing device).

5.7.1.2.8

Diversion Valves (08)
Lines to divert POTABLE WATER to other systems by valves or
interchangeable pipe fittings must have an AIR GAP after the
valve.

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5.7.1.2.9

5.7.1.3

5.7.2

Location (08)
BACKFLOW PREVENTION DEVICES and AIR GAPS must be
ACCESSIBLE for inspection, testing, service, and maintenance. If
access panels are required, provide panels large enough for testing,
service, and maintenance.

Air Supply Connections

5.7.1.3.1

Air Supply (08)
A compressed air system that supplies pressurized air to both
nonpotable and POTABLE WATER pneumatic tanks must be
connected through a press-on (manual) air valve or hose.

5.7.1.3.2

Separate Compressor
A fixed connection may be used when the air supply is from a
separate compressor used exclusively for POTABLE WATER
pneumatic tanks.

Backflow Prevention Device Inspection and Testing

5.7.2.1

Maintenance

5.7.2.1.1

5.7.2.2

Maintained (08)
BACKFLOW PREVENTION DEVICES must be maintained in
good repair.

Inspection and Service

5.7.2.2.1

Schedule (08)
BACKFLOW PREVENTION DEVICES should be periodically
inspected and any failed units must be replaced.
A visual check must be completed for all nontestable
BACKFLOW PREVENTION DEVICES and AIR GAPS at least
annually.

5.7.2.2.2

Test Annually (08)
BACKFLOW PREVENTION DEVICES requiring testing (e.g.,
reduced pressure BACKFLOW PREVENTION DEVICES and
PRESSURE VACUUM BREAKERS) must be inspected and
tested with a test kit after installation and at least annually. Test
results showing the pressure differences on both sides of the valves
must be maintained for each device.

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5.7.2.2.3

5.8
5.8.1

Records (08)
The visual inspection and/or test results for BACKFLOW
PREVENTION DEVICES and AIR GAPS must be retained for at
least 12 months and must be available for review during
inspections.

Potable Water Knowledge
Demonstration of Knowledge (44)
The supervisor or PERSON IN CHARGE of POTABLE WATER operations on
the vessel must demonstrate to VSP—on request during inspections—
knowledge of POTABLE WATER operations. The supervisor or PERSON IN
CHARGE must demonstrate this knowledge by compliance with this section of
these guidelines or by responding correctly to the inspector’s questions as they
relate to the specific operation. In addition, the supervisor or PERSON IN
CHARGE of POTABLE WATER operations on the vessel must ensure that
employees are properly trained to comply with this section of the guidelines in
this manual as it relates to their assigned duties.

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6.0

Recreational Water Facilities (RWFs)

This section includes the following subsections:
6.1
RWFs
6.2
Flow-Through Seawater RWFs
6.3
Recirculating RWFs
6.4
WHIRLPOOL SPAS and SPA POOLS
6.5
Maintenance and Operating Standards for Combined Facilities
6.6
Private Cabin Operations
6.7
Individual Hydrotherapy Pools
6.8
Safety
6.9
Restrictions
6.10 Knowledge
References for 6.0 Recreational Water Facilities (RWFs) can be found in Annex 14.6.

6.1

RWFs

6.1.1

Source

6.1.1.1

6.1.2

Potable Water or Seawater (09 C)
The water source for all RWFs must be POTABLE WATER or
RECREATIONAL SEAWATER.

Maintenance

6.1.2.1

Management
RWFs must be kept clean of debris, organic materials, and slime/biofilm in
ACCESSIBLE areas in the water and on surfaces.
It is recommended to conduct periodic biofilm management in
WHIRLPOOL SPAS, SPA POOLS, and interactive RWFs.

6.2

Flow-Through Seawater RWFs

6.2.1

Operation

6.2.1.1

At Sea

6.2.1.1.1

12 miles (10)
Flow-through seawater supply systems for RWFs must be used
only while the vessel is MAKING WAY and at sea beyond
20 kilometers (12 miles) from nearest land.

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6.2.1.2

In Port

6.2.1.2.1

Drained or Switched to Recirculation (10)
Before arriving to a port or HARBOR, the RWF must be drained
before the vessel reaches the 20-kilometer (12-mile) mark or any
point of land-based discharge as detailed in section 6.2.1.1.1 and it
must remain empty while in port or at anchor.
OR
The RECREATIONAL SEAWATER filling system must be shut
off 20 kilometers (12 miles) before reaching the nearest land or
land-based discharge point, and a recirculation system must be
used with appropriate filtration and halogenation systems.
Halogen and pH (09 C)
When switching from flow-through operations to recirculation
operations, the RWF must be closed until the free residual
HALOGEN and pH levels are within the acceptable limits of this
manual. The sample must be taken from the body of the RWF, not
from the pump room.

6.2.1.2.2

While the RWF is closed, batch HALOGEN and pH control
chemicals may be used to obtain ADEQUATE free HALOGEN
residuals and pH levels in a more-timely manner. Sufficient
time should be allowed before opening the RWF for use to
ensure proper mixing of batch chemicals.

6.3

Recirculating RWFs

(See individual sections for additional requirements for whirlpools and SPA
POOLS. See Annex 13.8 for requirements for BABY-ONLY WATER
FACILITIES.)

6.3.1

Operation

6.3.1.1

Fill Level and Turnover Rates (10)
For RWF with skim gutters, the fill level of the RWF must be to the skim
gutter level.

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TURNOVER rates: Recirculation systems and EQUIPMENT, including
chemical control EQUIPMENT, UV DISINFECTION systems, filters, and
pumps, must be designed to maintain ADEQUATE water chemistry
controlwhile operating at the following TURNOVER rates:
RECREATIONAL WATER FACILITY
SWIMMING POOL (VSP 2005 Construction
Guidelines or earlier)
SWIMMING POOL (VSP 2011 Construction
Guidelines or later)
CHILDREN’S POOL
WADING POOL
WHIRLPOOL SPA
SPA POOL
INTERACTIVE RWF or ACTIVITY POOL
(<610 millimeters [24 inches] deep)
INTERACTIVE RWF or ACTIVITY POOL
(>610 millimeters [24 inches] deep)
BABY-ONLY WATER FACILITY

TURNOVER Rate
6 hours
4 hours
0.5 hours
1 hours
0.5 hours
2 hours
1 hours
2 hours
0.5 hours

SPA POOLS that were constructed before June 1, 2005, and were
originally considered SWIMMING POOLS may have a TURNOVER
rate not to exceed 6 hours in a 24-hour period. This does not apply to
SWIMMING POOLS that have been converted to SPA POOLS.
An RWF slide combined with a pool must have a TURNOVER rate that
matches the rate for the pool.
Use flow rates from flow meters to calculate TURNOVER rates. Do not
use the manufacturer’s pump rate to calculate TURNOVER rates.
The pool in “An RWF slide combined with a pool must have a
TURNOVER rate that matches the rate for the pool” refers to either
WADING or SWIMMING POOLS but not to CHILDREN’S POOLS. In
addition, the water for the slide must come directly from the basin of the
pool and return directly to the basin of the pool.
For facilities that meet the definition of more than one type of RWF, the
more protective TURNOVER rate applies. For example, if a
CHILDREN’S POOL also has features of an interactive RWF or
ACTIVITY POOL, the TURNOVER rate must be 0.5 hours. The only
exception is that when a slide is combined with a pool, the TURNOVER
rate for the combined system may match the rate for the pool. However, if
a pool and slide combination is also combined with another facility, the
most protective TURNOVER rate applies. Finally, if a facility is modified,
the most protective TURNOVER rate applies.
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6.3.1.2

Filtration Systems

6.3.1.2.1

Filtered (10)
Recirculated RWF water must be filtered.

6.3.1.2.2

Filter Backwash and Cleaning (10)
Filter pressure differentials must be monitored. Granular filter
media must be backwashed until the water viewed through a sight
glass runs clear and at the following frequency:
• WHIRLPOOL SPA and SPA POOL: every 72 hours, or
sooner if the WHIRLPOOL SPA is drained.
• BABY-ONLY WATER FACILITY: daily.
• All other RWFs: at a frequency recommended by the
manufacturer.
For automatic backwashing systems, an individual must be present
in the filter room to ensure that backwashing is repeated as
necessary until the water runs clear.
Cartridge filters must be cleaned according to the manufacturer’s
recommendations.
A written or electronic record of the filter backwashing and
cleaning must be available for review during inspections.

6.3.1.2.3
Granular Filter Inspection, Core Sample Test, and Filter
Change (10)
Granular filter media must be examined for channels, mounds, or
holes. A core sample of the filter media must be inspected for
excessive organic material accumulation using a recommended
sedimentation method.
Inspections and sedimentation tests must be conducted quarterly
for all RWFs.
Inspection method:
Drain the water from the filter housing and inspect the
granular filter for channels, mounds, or holes.
Core sample method:
1. After inspection, take a sand sample from the filter core
and place it in a clear container. A core sample can be
taken by inserting a rigid hollow tube or pipe into the
filter media.
2. Add clean water to the container, cover, and shake.
3. Allow the container to rest undisturbed for 30 minutes.
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4. Consider media replacement if after 30 minutes of
settling, a measurable layer of sediment is within or on
top of the filter media or fine, colored particles are
suspended in the water. This condition can mean the
organic loading may be excessive.
Granular filter media for WHIRLPOOL SPAS and SPA POOLS
must be changed based on the inspection and sedimentation test
results or every 12 months, whichever is more frequent. For all
other RWFs, granular filter media must be changed based on the
inspection and sedimentation results or per the manufacturer’s
recommendations, whichever is more frequent.
Results of both the filter inspection and sedimentation test must be
recorded.
6.3.1.2.4

Cartridge Filter Inspection and Filter Change (10)
Cartridge or canister-type filters must be inspected weekly for
WHIRLPOOL SPAS and SPA POOLS. For all other RWFs,
cartridge filters must be inspected every 2 weeks, or in accordance
with the manufacturer’s recommendation, whichever is more
frequent.
The filters must be inspected for cracks, breaks, damaged
components, and excessive organic accumulation. Cartridge or
canister-type filters must be changed based on the inspection
results, or as recommended by the manufacturer, whichever is
more frequent.
At least one replacement cartridge or canister-type filter must be
available.

6.3.1.2.5

Other Filter Media (10)
Inspect and change filters based on the manufacturer’s
recommendations.

6.3.1.2.6

Filter Housing Cleaning and Disinfection (10)
The filter housing must be cleaned, rinsed, and disinfected before
the new filter media is placed in it. DISINFECTION must be
accomplished with an appropriate HALOGEN-based
DISINFECTANT. At a minimum, a 50-ppm solution for 1 minute,
or equivalent CT VALUE, must be used. Records must be
maintained on all inspection and cleaning procedures.
The filter housing must be cleaned, rinsed, and disinfected each
time the filter media—including cartridge filter—is changed.
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6.3.1.2.7

Hair and Lint Strainer (10)
The hair and lint strainer and hair and lint strainer housing on all
RWFs must be cleaned, rinsed, and disinfected weekly.
DISINFECTION must be accomplished with an appropriate
HALOGEN-based DISINFECTANT. At a minimum, a 50-ppm
solution for 1 minute, or equivalent CT VALUE, must be used.
Records must be maintained on all inspection and cleaning
procedures.
If there is not a hair and lint strainer but there is a filter before the
pump, this filter must be cleaned, rinsed, and disinfected weekly.

6.3.1.2.8

All Filters (10)
The manufacturer’s maintenance procedures and recommendations
for all filters must be maintained on the vessel.

6.3.1.3

Gauges (10)
RWF filter pressure gauges, flow meters, and valves must be replaced
when they are defective.

6.3.1.4

Manuals (10)
The operating manuals for all RWF components such as filters, pumps,
halogenation and PH control systems, and UV DISINFECTION systems
must be maintained in a location ACCESSIBLE to crew members
responsible for the technical operation and maintenance of these facilities.

6.3.1.5

Bather Loads (10)
Documentation must be maintained on the maximum bather load for each
RWF. The maximum bather load must be based on the following factor:
One person per five gallons (19 liters) per minute of recirculation flow.
Use flow rates from flow meters to calculate bather loads. Do not use the
manufacturer’s pump rate to calculate bather loads.

6.3.1.6

Water Quality

6.3.1.6.1

Water Chemistry (10)
The RWF’s flow rates, free and combined HALOGEN levels, pH,
total alkalinity, and clarity must be monitored and adjusted as
recommended by the manufacturer to maintain optimum public
health protection and water chemistry.
Evaluate bather load and make adjustments to water
parameters to maintain optimum water quality.

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Install flow meters to monitor flow rates. Only combined chlorine
must be monitored.
Combined bromine does not need to be monitored.
“Manufacturer” refers to the RWF manufacturer and also to
manufacturers of the pumps, filters, flow meters, and any other
associated EQUIPMENT.

6.3.2

6.3.1.6.2

Fecal and Vomit Accident (10)
A fecal and vomit accident response procedure that meets or
exceeds the procedure provided in Annex 13.9 must be available
for review during inspections.

6.3.1.6.3

Record of Fecal and Vomit Accidents (10)
A written or electronic record must be made of all accidents
involving fecal material or vomit. The record must include the
name of the RWF, date and time of the accident, type of accident,
response steps taken, and free residual HALOGEN level and
contact time reached during DISINFECTION. For a fecal accident,
the record must also include whether the fecal material was formed
or loose.

Halogenation

6.3.2.1

Residual Halogen: Halogen and pH Dosing Systems (10)
Automated systems must be installed for HALOGEN-based
DISINFECTION and pH control dosing. The amounts injected must be
controlled by flow meters or free HALOGEN and pH analyzers.
When conducting manual tests, consideration should be given to the
HALOGEN and pH levels in the RWF over the HALOGEN and pH
readings from the pump room.
Initial chemistry balance can be achieved by manual dosing methods
following events such as fecal or vomit accidents and when changing
from flow-through seawater to recirculation mode.

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6.3.2.1.1

Residual (09 C)
A free residual HALOGEN in the range detailed in the table below
must be maintained in recirculated RWFs.
RECREATIONAL WATER
FACILITY
SWIMMING POOL
CHILDREN’S POOL
WADING POOL
INTERACTIVE RWF
(ACTIVITY POOL)
BABY-ONLY WATER
FACILITY
WHIRLPOOL SPA and
SPA POOL

Free HALOGEN Residual,
MG/L (ppm)
≥ 1.0 and ≤ 5.0
≥ 1.0 and ≤ 5.0
≥ 1.0 and ≤ 5.0
≥ 2.0 and ≤ 5.0
≥ 3.0 and ≤ 10.0 free chlorine
≥ 4.0 and ≤ 10.0 bromine
≥ 3.0 and ≤ 10.0 free chlorine
≥ 4.0 and ≤ 10.0 bromine

For facilities that meet the definition of more than one type of
RWF, the more protective HALOGEN residual applies. For
example, if a CHILDREN’S POOL also has features of an
interactive RWF or ACTIVITY POOL, the HALOGEN range
must be 2.0 to 5.0 MG/L (ppm). Finally, if a facility is modified,
the most-protective HALOGEN residual applies.
6.3.2.1.2

pH (09 C)
The pH level in all RWFs must be maintained between 7.0 and 7.8.
Facilities not maintained within these HALOGEN and pH ranges
must be immediately closed.

6.3.2.1.3

Maintenance (10)
Halogenation and pH control systems must be maintained in good
repair and operated in accordance with the manufacturer’s
recommendations.

6.3.2.1.4

Procedures for Water Sampling (10)
Manual samples from the RWF tub must be compared to the
analyzer samples in the pump (mechanical) room to assess
potential water quality differences in the RWF.
Recommended manual sampling procedures—All samples should
be obtained from a location with the following qualities:
• At least 18 inches (45.7 cm) below the surface of the water,
and
• At water depth of between 3 and 4 feet (91.4 cm to 1.2 m)
when available, and
• Between water inlets.

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6.3.2.2

Residual Halogen and pH Monitoring

6.3.2.2.1

Test Kit (10)
A test kit must be available for testing water quality parameters
including free and total HALOGEN levels (chlorine and bromine,
where applicable), pH, and total alkalinity.
Test kits must be accurate to within 0.2 MG/L (ppm) for
HALOGEN and must have a testing range of free residual
HALOGEN normally maintained in the RWF. Test kits for PH
must be accurate to within 0.2.
Reagents must not be not past their expiration dates.

6.3.2.2.2

Test Kit Maintenance and Verification (10)
Where available, appropriate secondary standards must be onboard
for electronic test kits to verify test kit operation.

6.3.2.2.3

Automated Free Halogen Residual and pH Testing (10)
Install chart recorders or electronic data loggers with CERTIFIED
DATA SECURITY FEATURES that record PH and HALOGEN
measurements for each individual RWF. The sample line for the
analyzer probe (monitoring) must be either directly from the RWF
or on the return line from each RWF and before the compensation
tank. Install appropriate sample taps for analyzer calibration.
In the event of EQUIPMENT failure, free residual HALOGEN and
pH must be measured by a manual test kit at the RWF or return
line at least hourly for WHIRLPOOL SPAS, SPA POOLS,
CHILDREN’S POOLS, and WADING POOLS and every 4 hours
for all other RWFs.
If two RWFs are combined and the water for one RWF comes
from and returns to the basin of the other RWF (not the
compensation tank), separate monitoring systems are not required.
Monitoring is then only required on the main RWF (e.g., a slide
and SWIMMING POOL). Note: During operational inspections,
VSP will take manual samples of both RWFs.
Manual samples from the RWF tub should be compared to the
analyzer samples in the pump room to assess potential water
quality differences in the RWF.

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Recommended manual sampling procedures—All samples
should be obtained from a location with the following qualities:
• At least 18 inches (45.7 cm) below the surface of the
water, and
• At water depth of between 3 and 4 feet (91.4 cm to
1.2 m) when available, and
• Between water inlets.
Manual readings must be recorded on a chart or log, retained for at
least 12 months, and available for review during inspections.
Repairs on malfunctioning HALOGEN analyzer-chart recorders
must be completed within 30 days of EQUIPMENT failure.
Provide an audible alarm in a continuously occupied watch station
(e.g., the engine control room) to indicate low and high free
HALOGEN and pH readings in each RWF.
6.3.2.2.4

Whirlpool and Spa Pool Probes (10)
For WHIRLPOOL SPAS and SPA POOLS, the analyzer probes
for dosing and recording systems must be capable of measuring
and recording levels up to 10 MG/L (10 ppm).

6.3.2.2.5

Analyzer-Chart Recorder (10)
The HALOGEN and PH analyzer-chart recorder must be properly
maintained and operated in accordance with the manufacturer’s
instructions.
A manual comparison test must be conducted before opening the
RWF to verify calibration for free HALOGEN residual and PH.
The analyzer reading must be within 0.2 MG/L (ppm) for free
HALOGEN and between pH 7.0–7.8.
For RWFs open longer than 24 hours, a manual comparison test
must be conducted every 24 hours.

6.3.2.2.6

Data Logger (10)
If an electronic data logger is used in lieu of a chart recorder, it
must have CERTIFIED DATA SECURITY FEATURES.
Manual comparison tests for free HALOGEN residual and pH
must be conducted before opening the RWF to verify calibration.
The analyzer reading must be within 0.2 MG/L (ppm) for free
HALOGEN and 0.2 for pH.

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For RWFs open longer than 24 hours, a manual comparison test
must be conducted every 24 hours.
Electronic data logging must be in increments of ≤15 minutes.
6.3.2.2.7

Charts (10)
HALOGEN analyzer-chart recorder charts must be initialed, dated,
and changed daily.
Strip recorder charts must be initialed and dated daily and 24-hour
increments must be indicated.
Dual-scale HALOGEN analyzer-chart recorder charts used in
RWFs must be able to measure the full range of HALOGEN/pH of
the facility type to which the chart is installed; for example,
chlorine/bromine to 10.0 MG/L (ppm) and pH 0-14 for
WHIRLPOOL SPAS.

6.3.2.2.8

Logs (10)
Logs and charts must contain notations outlining actions taken
when the free HALOGEN residual or pH levels are outside of the
acceptable ranges in this manual.
Additionally, records must include any major maintenance work
on the filtration and halogenation systems and UV
DISINFECTION systems.
A written or electronic log of RWF filter inspection results,
granular filter sedimentation test results, backwashing frequency
and length of backwashing, and date and time of water dumping
must be available for review during inspections.

6.3.2.2.9

6.4

Retention (10)
Logs and charts must be retained for 12 months and must be
available for review during inspections.

Whirlpool Spas and Spa Pools

6.4.1

Public Operations

6.4.1.1

Filters

6.4.1.1.1

Replacement (10)
At least one replacement cartridge or canister-type filter must be
available.

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6.4.1.2

Water Quality

6.4.1.2.1

Changed (10)
The WHIRLPOOL SPA water, including compensation tank, filter
housing, and associated piping, must be changed every 72 hours,
provided that the system is operated continuously and that the
correct water chemistry levels are maintained during that period,
including daily shock halogenation.
SPA POOL water must be changed as often as necessary to
maintain proper water chemistry. The water must be changed at
least every 30 days.
The date and time of WHIRLPOOL SPA and SPA POOL water
changes must be recorded in the log.

6.4.2

Halogenation

6.4.2.1

Residual Halogen

6.4.2.1.1

Prolonged Maintenance (10)
For facilities undergoing maintenance for longer than 72 hours, the
free HALOGEN residual and pH levels must be maintained or the
entire system must be drained completely of all water. This
includes the WHIRLPOOL SPA and SPA POOL tubs,
compensation tanks, filter housings, and all associated piping and
blowers.
Records must be maintained for the free HALOGEN and pH levels
or the complete draining of the system.

6.4.2.1.2

Shock Halogenation (10)
The free residual HALOGEN must be increased to at least
10.0 MG/L (ppm) and circulated for at least 1 hour every 24 hours.
The free residual HALOGEN must be tested at both the start and
completion of shock halogenation.
The water in the entire RWF system must be superhalogenated to
10 ppm to include the WHIRLPOOL SPA/SPA POOL tub,
compensation tank, filter housing, and all associated piping before
starting the 1-hour timing.
HEATED ACTIVITY POOLS, including interactive RWFs, that
have features that break the water surface of the RWF or create a
mist must be shock halogenated as described. This includes
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ACTIVITY POOLS and INTERACTIVE RWFs that can be
HEATED by the sun and/or exterior temperature.
Batch halogenation of the tub and compensation tank may help
in reaching the minimum 10 ppm residual quickly.
Facilities filled only with seawater are exempt from this
requirement.

6.5.

6.4.2.1.3

Records (10)
A written or electronic record of the date and time of water
dumping and shock halogenation (concentration in MG/L [ppm] at
the start and completion and time) must be available for review
during inspections.

6.4.2.1.4

Retention (10)
Records must be retained on the vessel for 12 months.

Maintenance and Operating Standards for Combined Facilities

6.5.1

Pool with Attached Whirlpool Spa (10)
For any pool with an attached WHIRLPOOL SPA where the water, recirculation
system EQUIPMENT, or filters are shared with the spa, all elements of the
WHIRLPOOL SPA standards must apply to the pool.

6.5.1.2

6.6

Fecal Accidents (10)
For combined facilities subject to fecal accidents, fecal accident
procedures must include all features of these combined facilities.

Private Cabin Operations
WHIRLPOOL SPAS similar in design and construction to public
WHIRLPOOL SPAS but located for the sole use of an individual cabin or
groups of cabins must comply with the public WHIRLPOOL SPA
requirements if the WHIRLPOOL SPA
• Has a tub capacity of more than 4 individuals OR
• Can be accessed without entering the cabin.
6.6.1

Maintenance

6.6.1.1

Cleaning (10)
Private WHIRLPOOL SPAS located in individual passenger cabins must
be cleaned and disinfected, including associated recirculation systems,
between occupancies or weekly, whichever is more frequent.

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DISINFECTION must be accomplished with an appropriate HALOGENbased DISINFECTANT at 10 ppm for 60 minutes, or an equivalent CT
VALUE.
6.6.1.2

Maintenance (10)
Manufacturer’s operation and maintenance instructions must be available
to personnel who service the units.

6.6.1.3

Records (10)
A record must be maintained outlining the frequency of cleaning and
DISINFECTION. The record must include the type, concentration, and
contact time of the DISINFECTANT.
Records must be retained on the vessel for 12 months.

6.7

Individual Hydrotherapy Pools
6.7.1

Maintenance

6.7.1.1

Cleaning (10)
Individual hydrotherapy pools must be cleaned and disinfected, including
associated recirculation systems, between customers. DISINFECTION
must be accomplished with an appropriate HALOGEN-based
DISINFECTANT at 10 ppm for 60 minutes, or an equivalent CT VALUE.

6.7.1.2

Maintenance (10)
Manufacturer’s operation and maintenance instructions must be available
to personnel who service the units.

6.7.1.3

Records (10)
A record must be maintained outlining the frequency of cleaning and
DISINFECTION. The record must include the type, concentration, and
contact time of the DISINFECTANT.
Records must be retained on the vessel for 12 months.

6.8

Safety
6.8.1

RWFs

6.8.1.1

Signs and Markings

6.8.1.1.1

General RWF Signs (10)
Safety signs must be provided for all RWFs except BABY-ONLY
WATER FACILITIES.

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The signs at a minimum must include the following words:
• Do not use these facilities if you are experiencing diarrhea,
vomiting, or fever.
• No children in diapers or who are not toilet trained.
• Shower before entering the facility.
• Bather load #.
Pictograms may replace words, as appropriate or available.
For children’s RWF signs, include the exact wording “TAKE
CHILDREN ON FREQUENT BATHROOM BREAKS” or
“TAKE CHILDREN ON FREQUENT TOILET BREAKS.”
It is advisable to post additional cautions and concerns on signs.
See section 6.3.1.5 for bather load calculations.
6.8.1.1.2

Depth Markers (10)
The depth of each RWF deeper than 1 meter (3 feet) must be
displayed prominently so it can be seen from the deck and in the
pool. Depth markers should be labeled in both feet and meters.
Additionally, depth markers must be installed for every 1-meter
(3-foot) change in depth.

6.8.1.1.3

Spas (10)
In addition to the safety sign requirements in section 6.7.1.1.1,
install a sign at each WHIRLPOOL SPA and SPA POOL entrance
listing precautions and risks associated with the use of these
facilities. At a minimum, include cautions against use by the
following:
• Individuals who are immunocompromised.
• Individuals on medication or who have underlying medical
conditions such as cardiovascular disease, diabetes, or high
or low blood pressure.
• Children, pregnant women, and elderly persons.
Additionally, caution against exceeding 15 minutes of use.
Vessels can submit existing signs for review by VSP.
It is advisable to post additional cautions and concerns on
signs.
Those under 16 years of age are considered children for the
purpose of whirlpool safety sign requirements.

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6.8.1.2

Equipment

6.8.1.2.1

Life Saving (10)
A rescue or shepherd’s hook and an APPROVED flotation device
must be provided at a prominent location (visible from the full
perimeter of the pool) at each RWF that has a depth of 1 meter
(3 feet) or greater. These devices must be mounted in a manner
that allows for easy access during an emergency.
• The pole of the rescue or shepherd’s hook must be long
enough to reach the center of the deepest portion of the
pool from the side plus 0.6 meters (2 feet). It must be a
light, strong, nontelescoping material with rounded,
nonsharp ends.
• The APPROVED flotation device must include an attached
rope that is at least two-thirds of the maximum pool width.
The rescue or shepherd’s hook must be long enough to touch the
bottom center of the deepest portion of the RWF plus 2 feet
(0.6 meters) as measured from the closest edge without an
obstruction. This edge can only be used for measurement if
someone could freely walk down both sides without an obstruction
such as a waterfall, fountain, statue, etc.
For a rectangular pool, the shorter distance would be from the long
side of the rectangle as long as there are no obstructions
(Figure 6-1). The 2 feet (0.6 meters) is measured from where the
shepherd’s hook crosses the fill line of the RWF.

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Figure 6-1 - Shortest distance in a rectangular pool

For RWFs with a beach level, the measurement can be from the
edge of the tub (Figure 6-2).

Figure 6-2 - Measurement in RWFs with a beach level

6.8.1.2.2

Antientrapment Drain (10)
ANTIENTRAPMENT/ANTIENTANGLEMENT requirements for
drain covers and SUCTION FITTINGS in RWFs are shown in
Table 6.7.1.2.2. This does not apply to facilities with zero depth
where the drains are not under direct suction.
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VSP is aware that the requirements shown in Table 6.7.1.2.2
for existing vessels may not fully meet the letter of the Virginia
Graeme Baker Act, but we also recognize the life-safety
concerns for rapid dumping of RWFs in conditions of
instability at sea. Therefore, it is the owner’s decision to meet
or exceed the VSP requirements.
Testing of manufactured drain covers must be by a nationally or
internationally recognized testing laboratory.
The information below must be stamped on each manufactured
ANTIENTRAPMENT drain cover:
• Certification standard and year.
• Type of drain use (single or multiple).
• Maximum flow rate (in gallons or liters per minute).
• Type of fitting (suction outlet).
• Life expectancy of cover.
• Mounting orientation (wall, floor, or both).
• Manufacturer’s name or trademark.
• Model designation.
The design of custom/shipyard constructed (field fabricated) drain
covers and SUCTION FITTINGS must be fully specified by a
REGISTERED DESIGN PROFESSIONAL in accordance with
ASME A112.19.8-2007. The specifications must fully address
cover/grate loadings, durability, hair, finger and limb entrapment
issues, cover/grate secondary layer of protection, related sump
design, and features specific to the RWF.
A letter from the shipyard must accompany each custom/shipyard
constructed (field fabricated) drain cover fitting. At a minimum the
letter must specify the shipyard, name of the vessel, specifications
and dimensions of the drain cover, as detailed above, as well as the
exact location of the RWF for which it was designed. The name of
and contact information for the REGISTERED DESIGN
PROFESSIONAL and signature must be on the letter.

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Table 6.8.1.2.2 ANTIENTRAPMENT Requirements for
Recreational Water Facilities

Option* Type
1
GRAVITY
only
2

GRAVITY
only

3

GRAVITY
only

4

GRAVITY
only

5

GRAVITY
only

6

SUCTION
FITTING

7

SUCTION
FITTING

8

SUCTION
FITTING

Drainage/Recirculation
System
Multiple drains (2 or more
drains greater than 3 feet
apart)
Multiple drains (2 or more
drains greater than 3 feet
apart)
Single UNBLOCKABLE
drain (per ASME
A112.19.8)
Single UNBLOCKABLE
drain (per ASME
A112.19.8)
Single BLOCKABLE drain
or multiple drains (less than
3 feet apart)
Multiple drains (2 or more
drains per pump with drains
greater than 3 feet apart)
Single UNBLOCKABLE
drain (per ASME
A112.19.8-2007
Single BLOCKABLE drain
or multiple drains (less than
3 feet apart)

Cover Design
Standard design (not
compliant with ASME
A112.19.8)
ASME A112.19.8
compliant cover

Secondary
ANTIENTRAPMENT
Requirement**
Alarm
None

Standard design (not
compliant with ASME
A112.19.8)
ASME A112.19.8
compliant cover

Alarm

ASME A112.19.8
compliant cover

GDS

ASME A112.19.8
compliant cover

None

ASME A112.19.8
compliant cover

SVRS or APS

ASME A112.19.8
compliant cover

SVRS or APS

None

*Options 1 through 5 are for fittings not under direct suction. These include both fittings
to drain the RWF and fittings used to recirculate the water. Options 6 through 8 are for
fittings under direct suction. These include fittings to drain the RWF and fittings used to
recirculate the water.
**Definitions:
• Alarm: The audible alarm must sound in a continuously manned space AND at the
RWF. This alarm is for all draining: accidental, routine, and emergency.
• GDS (GRAVITY DRAINAGE system): A drainage system that uses a collector tank
from which the pump draws water. Water moves from the RWF to the collector tank
due to atmospheric pressure, gravity, and the displacement of water by bathers. There
is no direct suction at the RWF.
• SVRS (safety vacuum release system): A system that stops operation of the pump,
reverses the circulation flow, or otherwise provides a vacuum release at a suction
outlet when a blockage is detected. System must be tested by an independent third
party and found to conform with ASME/ANSI A112.19.17 or ASTM standard F2387.
• APS (automatic pump shut-off system): A device that detects a blockage and shuts off
the pump system. A manual shut-off near the RWF does not qualify as an APS.
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ASME A112.19.8-2007 has been replaced by ANSI/APSP-16
2011. ANTIENTRAPMENT protection EQUIPMENT (covers,
SUCTION FITTINGS, safety vacuum release system—SVRS**,
etc.) must comply with ASME A112.19.8-2007—or any successor
standards—whether the EQUIPMENT is manufactured or field
fabricated.
6.8.1.2.3

6.9

Temperature (10)
A temperature-control mechanism to prevent the temperature from
exceeding 40°C (104°F) must be provided on WHIRLPOOL SPAS
and SPA POOLS. The water temperature must be measured within
the WHIRLPOOL SPA or SPA POOL tub itself.

RWF Showers and Toilet Facilities

Vessels constructed to the 2018 Construction Guidelines or later must have toilets
and showers installed.

6.9.1

Temperature and Location
Showers must provide POTABLE WATER at a temperature not to exceed 43°C
(110°F) during normal operations. Showers must be installed within 10 meters
(33 feet) of every entry point to each RWF. For beach entry RWFs, a minimum
of one showerhead must be installed per 10 meters (33 feet) of perimeter within
10 meters (33 feet) of the beach perimeter. A minimum of one shower must be
installed at each water slide staircase entrance.

6.9.2

Showers for Children
RWFs designed for use by children under 6 years of age must have appropriately
sized shower facilities. Standard height is acceptable, but the mechanism to
operate the flow of water must not be more than 1 meter above the deck.

6.9.3

Toilet Facilities
Toilet facilities must be located within one fire zone (approximately 48 meters
[157 feet]) of each RWF and on the same deck or adjacent decks if there is no
obstruction between RWF area and entrances to the toilets. If toilets are not
located on the same deck they must be easily visible and ACCESSIBLE from
the RWF area. A minimum of two separate toilet rooms (either two unisex or
one male and one female) must be installed. Each toilet facility must include a
toilet and a handwashing facility. Urinals may be installed in addition to the required
toilet, but may not replace the toilet.

6.10

Restrictions

6.10.1 Diapers (10)
Children in diapers or who are not toilet trained must be prohibited from using
any RWF not specifically designed and APPROVED for use by children in
diapers.
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Specifications and requirements for BABY-ONLY WATER FACILITIES
can be found in Annex 13.8.

6.11

Recreational Water Facilities Knowledge

6.11.1 Demonstration of Knowledge (44)
The supervisor or PERSON IN CHARGE of RECREATIONAL WATER
FACILITIES operations on the vessel must demonstrate to VSP—on request
during inspections—knowledge of RWF operations. The supervisor or PERSON
IN CHARGE must demonstrate this knowledge by compliance with this section
of these guidelines or by responding correctly to the inspector’s questions as
they relate to the specific operation. In addition, the supervisor or PERSON IN
CHARGE of RWF operations on the vessel must ensure that employees are
properly trained to comply with this section of the guidelines in this manual as it
relates to their assigned duties.

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7.0

Food Safety

This section includes the following subsections:
7.1
Reserved
7.2
Personnel
7.3.
FOOD
7.4
EQUIPMENT and UTENSILS
7.5
WAREWASHING
7.6
Poisonous and Toxic Materials
7.7
Facilities
References for 7.0 Food Safety can be found in Annex 14.7.

7.1

Reserved

7.2

Personnel

7.2.1

Food Safety Management

7.2.1.1

Food Safety Knowledge

7.2.1.1.1

Knowledge (13 C)
Because of the risks for foodborne illness inherent to the FOOD
operation, the supervisor or PERSON IN CHARGE of FOOD
operations on the vessel must demonstrate to VSP—on request
during inspections—knowledge of foodborne disease prevention,
application of the HAZARD ANALYSIS CRITICAL CONTROL
POINT principles, and the FOOD safety guidelines in this manual.
The supervisor or PERSON IN CHARGE must demonstrate this
knowledge
• By compliance with these guidelines,
• By being a domestically or foreign certified FOOD
protection manager who has shown proficiency of required
information through passing a test that is part of an
ACCREDITED PROGRAM, or
• By responding correctly to the inspector’s questions as they
relate to the specific FOOD operation.
The areas of knowledge must include
• Describing the relation between prevention of foodborne
disease and personal hygiene of a FOOD EMPLOYEE.
• Explaining the responsibility of the supervisor or PERSON
IN CHARGE to prevent TRANSMISSION of foodborne
disease by a FOOD EMPLOYEE who has a disease or
medical condition that may cause foodborne disease.
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•
•

•
•
•
•

•

•
•

•

7.2.1.2

Describing the symptoms associated with diseases
transmissible through FOOD.
Explaining the significance of the relation between
maintaining the time and temperature of POTENTIALLY
HAZARDOUS FOOD and the prevention of foodborne
illness.
Explaining the HAZARDS involved in the consumption of
raw or undercooked MEAT, POULTRY, eggs, and FISH.
Stating the required FOOD temperatures and times for safe
cooking of POTENTIALLY HAZARDOUS FOOD,
including MEAT, POULTRY, eggs, and FISH.
Stating the required temperatures and times for the safe
refrigerated storage, hot holding, cooling, and reheating of
POTENTIALLY HAZARDOUS FOOD.
Describing the relation between prevention of foodborne
illness and management and control of the following:
CROSS-CONTAMINATION, hand contact with READYTO-EAT FOODS, handwashing, and maintaining FOOD
operations in a clean condition and in good repair.
Explaining the relation between FOOD safety and
providing EQUIPMENT that is sufficient in number and
capacity as well as properly designed, constructed, located,
installed, operated, maintained, and cleaned.
Explaining correct procedures for cleaning and sanitizing
UTENSILS and FOOD-CONTACT SURFACES of
EQUIPMENT.
Identifying POISONOUS OR TOXIC MATERIALS on the
vessel and the procedures necessary to ensure they are
safely stored, dispensed, used, and disposed of according to
LAW.
Identifying critical-control points in the operation from
purchasing through service that when not controlled may
contribute to the TRANSMISSION of foodborne illness
and explaining steps taken to ensure the points are
controlled in accordance with the guidelines in this manual.

Food Safety Duties

7.2.1.2.1

Monitoring Duties (13 C)
The supervisor or PERSON IN CHARGE of FOOD operations on
the vessel must ensure that
• FOOD operations are not conducted in a room used as
living or sleeping quarters.
• Persons unnecessary to the FOOD operation are not
allowed in the FOOD PREPARATION, FOOD
STORAGE, or WAREWASHING areas. However, brief
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•

•
•

•

•

•

•

•

visits and tours may be authorized if steps are taken to
ensure that exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES are protected
from CONTAMINATION.
Employees and other persons such as delivery and
maintenance persons and PESTICIDE applicators entering
the FOOD PREPARATION, FOOD STORAGE, and
WAREWASHING areas comply with the guidelines in this
manual.
FOOD EMPLOYEES are effectively cleaning their hands
(by routinely monitoring the employees’ handwashing).
Employees are observing FOODS as they are received to
determine that they are from APPROVED sources,
delivered at the required temperatures, protected from
CONTAMINATION, unadulterated, and accurately
presented (by routinely monitoring the employees’
observations and periodically evaluating FOODS as they
are received).
Employees are properly cooking POTENTIALLY
HAZARDOUS FOOD, being particularly careful in
cooking FOODS known to cause severe foodborne illness
and death, such as eggs and COMMINUTED MEATS
(through daily oversight of the employees’ routine
monitoring of the cooking temperatures using appropriate
properly scaled and calibrated TEMPERATUREMEASURING DEVICES).
Employees are using proper methods to rapidly cool
POTENTIALLY HAZARDOUS FOODS that are not held
hot or are not for consumption within 4 hours (through
daily oversight of the employees’ routine monitoring of
FOOD temperatures during cooling).
CONSUMERS who order raw or partially cooked
READY-TO-EAT FOODS of animal origin are informed
that the FOOD is not cooked sufficiently to ensure its
safety.
Employees are properly sanitizing cleaned multiuse
EQUIPMENT and UTENSILS before they are reused
(through routine monitoring of solution temperature and
exposure time for hot water sanitizing, and chemical
concentration, pH, temperature, and exposure time for
chemical sanitizing).
CONSUMERS are notified that clean TABLEWARE is to
be used when they return to self-service areas such as salad
bars and buffets.

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•

•
•

7.2.2

Employees are preventing CROSS-CONTAMINATION of
READY-TO-EAT FOOD with bare hands by properly
using suitable UTENSILS such as deli tissue, spatulas,
tongs, SINGLE-USE gloves, or dispensing EQUIPMENT.
Employees are properly trained in FOOD safety, including
FOOD allergy awareness, as it relates to their assigned
duties.
FOOD EMPLOYEES are informed of their responsibility
to report to the supervisor or PERSON IN CHARGE
information about their health and activities as they relate
to diseases transmissible through FOOD.

Employee Health

7.2.2.1

Communicable Diseases and Symptoms

7.2.2.1.1

Communicable Diseases (11 C)
FOOD EMPLOYEES suspected of, diagnosed with, or exposed to
any communicable disease caused by Salmonella typhi, Shigella
spp., E. coli O157:H7, hepatitis A virus, norovirus, or other
communicable diseases that can be transmitted by FOOD, must be
excluded from working in any FOOD or FOOD-related areas or
operations, including working with exposed FOOD,
WAREWASHING, EQUIPMENT, UTENSILS, LINENS,
SINGLE-SERVICE ARTICLES, and SINGLE-USE ARTICLES.
The excluded individual must not be allowed to return to the above
duties until they are symptom free for a minimum of 48 hours.

7.2.2.1.2

Other Symptoms (11 C)
FOOD EMPLOYEES who have conditions or symptoms of boils,
open sores, infected wounds, diarrhea, jaundice, fever, vomiting,
sore throat with fever, or discharges from the nose or mouth must
report these conditions or symptoms to the vessel’s medical staff
and must be restricted from working with exposed FOOD,
WAREWASHING, clean EQUIPMENT, UTENSILS, LINENS,
and unwrapped SINGLE-SERVICE and SINGLE-USE
ARTICLES.

7.2.2.1.3

Sneeze/Cough (11 C)
FOOD EMPLOYEES experiencing persistent sneezing, coughing,
or a runny nose that causes discharges from the eyes, nose, or
mouth must not work with exposed FOOD; WAREWASHING;
clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped
SINGLE-SERVICE or SINGLE-USE ARTICLES.

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7.2.3

7.2.2.1.4

Restrictions Removal (11 C)
The restriction must not be removed until the supervisor or
PERSON IN CHARGE of the FOOD operation obtains written
approval from the vessel’s physician or equivalent medical staff.

7.2.2.1.5

Record of Restriction and Release (02)
A written or electronic record of both the work restriction and
release from restriction must be maintained onboard the vessel for
12 months for inspection review.

Employee Cleanliness

7.2.3.1

Hands and Arms

7.2.3.1.1

Hands and Arms Clean (12 C)
FOOD EMPLOYEES must keep their hands and exposed portions
of their arms clean.

7.2.3.1.2

Cleaning Procedures (12 C)
FOOD EMPLOYEES must clean their hands and exposed portions
of their arms with a cleaning compound in a handwashing sink by
vigorously rubbing together the surfaces of their lathered hands
and arms for at least 20 seconds and thoroughly rinsing with clean
water. Employees must pay particular attention to the areas
underneath the fingernails and between the fingers.

7.2.3.1.3

When to Wash Hands (12 C)
FOOD EMPLOYEES must clean their hands and exposed portions
of their arms immediately before engaging in FOOD preparation,
including working with exposed FOOD, clean EQUIPMENT and
UTENSILS, and unwrapped SINGLE-SERVICE and SINGLEUSE ARTICLES and
• After touching bare human body parts other than clean
hands and clean, exposed portions of arms.
• After using the toilet room.
• After coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking.
• After handling soiled EQUIPMENT or UTENSILS.
• During FOOD preparation (as often as necessary to remove
soil and CONTAMINATION and to prevent CROSSCONTAMINATION when changing tasks).
• When switching between working with raw FOOD and
working with READY-TO-EAT FOOD.
• Before putting on gloves for working with FOOD or clean
EQUIPMENT and between glove changes.

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After engaging in other activities that contaminate the
hands.

7.2.3.1.4

Hand Antiseptic (14)
A HAND ANTISEPTIC, a HAND ANTISEPTIC used as a hand
dip, or a HAND ANTISEPTIC soap must comply with applicable
formulation and use LAWS under FDA 21 CFR 170.39, 178, 182,
184, or 186.

7.2.3.1.5

Apply to Clean Hands (12 C)
HAND ANTISEPTIC, HAND ANTISEPTIC used as a hand dip,
or HAND ANTISEPTIC soap must only be applied to hands
cleaned as described in section 7.2.3.1.2.

7.2.3.2

Fingernails

7.2.3.2.1

Fingernails (14)
FOOD EMPLOYEES must keep their fingernails trimmed, filed,
and maintained so the edges and surfaces are cleanable and not
rough.

7.2.3.2.2

Fingernail Polish/Artificial Nails (14)
A FOOD EMPLOYEE must not wear fingernail polish or artificial
fingernails when preparing exposed FOOD.

7.2.3.3

Jewelry

7.2.3.3.1

7.2.3.4

Jewelry (14)
While preparing FOOD, FOOD EMPLOYEES, including
bartenders, must not wear jewelry on their arms and hands. FOOD
EMPLOYEES may wear a plain ring such as a SMOOTH
simple wedding band.

Food Service Uniform or Apron

7.2.3.4.1

Uniform or Apron (14)
FOOD EMPLOYEES must wear a clean uniform or apron to
prevent CONTAMINATION of FOOD, EQUIPMENT,
UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.

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7.2.4

Hygienic Practices

7.2.4.1

Eating, Drinking, or Using Tobacco

7.2.4.1.1

7.2.5.1

Eating, Drinking, and Using Tobacco (12 C)
An employee must not eat, drink, or use any form of tobacco in
designated areas where the CONTAMINATION of exposed
FOOD; clean EQUIPMENT, UTENSILS, and LINENS;
unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or
other items needing protection can occur.

Hair Restraints

7.2.5.1.1

Hair Restraints (14)
FOOD EMPLOYEES must wear hair restraints—such as hats, hair
coverings or nets, beard restraints—and clothing that covers body
hair. These items must be designed and worn to effectively keep
their hair from contacting exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE
and SINGLE-USE ARTICLES.
This applies to partial beards (such as goatees) and to heavy,
pronounced mustaches.
This section does not apply to FOOD EMPLOYEES such as
counter staff who serve only BEVERAGES and wrapped or
PACKAGED FOODS, hostesses, and wait staff if they present a
minimal risk for contaminating exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped
SINGLE-SERVICE and SINGLE-USE ARTICLES.

7.2.4.3

Toilet Rooms Use (14)

7.2.4.3.1

Toilet Room Use (Food Employees)
While in working uniforms, FOOD EMPLOYEES must not use
toilet rooms designated for passenger use.
FOOD EMPLOYEES at bars where the only FOOD
preparation includes garnish slicing in the pantry and drink
making in the pantry and bar are excluded.

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7.3

Food

7.3.1

Food Condition

7.3.1.1

Safe and Unadulterated

7.1.1.1.1
7.3.2

Sound Condition (15 C)
FOOD must be safe and unadulterated.

Food Sources

7.3.2.1

Lawful Sourcing

7.3.2.1.1

Comply with Law (15 C)
FOOD must be obtained from sources that comply with applicable
local, state, federal, or country of origin’s statutes, regulations, and
ordinances.

7.3.2.1.2

Food from Private Home (15 C)
FOOD prepared in a private home must not be used or offered for
human consumption on a vessel.

7.3.2.1.3

Fish for Undercooked Consumption
FISH—other than MOLLUSCAN SHELLFISH—intended for
consumption in their raw form may be served if they are
obtained from a supplier that freezes the FISH to destroy
parasites or if they are frozen on the vessel and records are
retained.

7.3.2.1.4

Steaks (15 C)
WHOLE-MUSCLE, INTACT BEEF steaks intended for
consumption in an undercooked form without a CONSUMER
advisory must be
• Obtained from a FOOD-PROCESSING PLANT that
packages the steaks and labels them to indicate they meet
the definition of WHOLE-MUSCLE, INTACT BEEF; or
• Cut individually on a vessel from WHOLE-MUSCLE,
INTACT BEEF labeled by a FOOD-PROCESSING
PLANT to indicate the beef meets the definition of
WHOLE-MUSCLE, INTACT BEEF, and prepared so they
remain intact.

7.3.2.1.5

Hermetically Sealed Container (15 C)
FOOD in a HERMETICALLY SEALED CONTAINER must be
obtained from a FOOD-PROCESSING PLANT regulated by the
FOOD regulatory agency that has jurisdiction over the plant.
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7.3.2.1.6

Milk (15 C)
Fluid milk and milk products by U.S. suppliers must be obtained
from sources that comply with GRADE A STANDARDS as
specified in LAW. Milk received in interstate commerce must be
from sources listed in the FDA Interstate Milk Shippers List. NonU.S. sourced fluid milk and milk products must be obtained from
sources that meet or exceed the standards of the health authorities
from the source country.

7.3.2.1.7

Fish and Molluscan Shellfish Sources (15 C)
FISH received for service must be commercially and legally
caught or harvested or otherwise APPROVED for service by VSP
through an APPROVED VARIANCE.
Recreationally caught MOLLUSCAN SHELLFISH must not be
received for service.
MOLLUSCAN SHELLFISH must be obtained from sources
according to LAW and the requirements specified in the FDA
National Shellfish Sanitation Program Guide for the Control of
MOLLUSCAN SHELLFISH, or equivalent standards.
MOLLUSCAN SHELLFISH received in interstate commerce must
be from sources listed in the FDA Interstate Certified Shellfish
Shippers List or equivalent foreign certified shellfish listing.

7.3.2.1.8

Wild Mushrooms (15 C)
Mushroom species picked in the wild must be obtained from
sources where each mushroom is individually inspected and found
to be safe by an APPROVED mushroom identification expert.
This requirement does not apply to
• Cultivated wild mushroom species grown, harvested, and
processed in an operation regulated by the FOOD
regulatory agency that has jurisdiction over the operation.
• Wild mushroom species if they are in PACKAGED form
and are the product of a FOOD-PROCESSING PLANT
regulated by the FOOD regulatory agency that has
jurisdiction over the plant.

7.3.2.1.9

Game Animals (15 C)
If GAME ANIMALS are received for sale or service, they must be
• Commercially raised for FOOD and raised, slaughtered,
and processed under LAW; or
• Under a voluntary inspection program administered by
USDA for GAME ANIMALS such as exotic animals
(reindeer, elk, deer, antelope, water buffalo, or bison)
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inspected and APPROVED in accordance with 9 CFR 352
(Voluntary Exotic Animal Program) or rabbits inspected
and certified in accordance with 9 CFR 354 (Rabbit
Inspection Program); or
Under an equivalent regulatory program specifically for
GAME ANIMALS. The packaging must also be
stamped/labeled by the REGULATORY AUTHORITY.

A GAME ANIMAL must not be received for service if it is a
species of wildlife listed in 50 CFR 17 Endangered and Threatened
Wildlife and Plants.
7.3.2.2

Receiving Condition

7.3.2.2.1

Receiving Temperatures (16 C)
Receiving temperatures must be as follows:
• Refrigerated POTENTIALLY HAZARDOUS FOOD must
be at a temperature of 5°C (41°F) or below when received.
If a temperature other than 5°C (41°F) for a
POTENTIALLY HAZARDOUS FOOD is specified in
LAW governing its distribution, such as LAWS
governing milk, MOLLUSCAN SHELLFISH, and shell
eggs, the FOOD may be received at the specified
temperature.
• POTENTIALLY HAZARDOUS FOOD that is cooked and
received hot must be at a temperature of 57°C (135°F) or
above.
• A FOOD labeled and shipped frozen by a FOODPROCESSING PLANT must be received frozen.
• Upon receipt, POTENTIALLY HAZARDOUS FOOD
must be free of evidence of previous temperature abuse.

7.3.2.2.2

Food Additives (15 C)
FOOD must not contain unapproved FOOD ADDITIVES or
ADDITIVES that exceed amounts specified in LAW, as specified
in the current version of the FDA FOOD Code, including annexes.

7.3.2.2.3

Shell Eggs (15 C)
Shell eggs must be received clean and sound and must not exceed
the restricted egg tolerances specified in LAW, as specified in the
current version of the FDA FOOD Code, including annexes.

7.3.2.2.4

Egg and Milk Products (15 C)
Eggs and milk products must be received as follows:
• Liquid, frozen, and dry eggs and egg products must be
obtained pasteurized.
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Fluid and dry milk and milk products complying with
GRADE A STANDARDS as specified in LAW must be
obtained pasteurized.
Frozen milk products, such as ice cream, must be obtained
pasteurized as specified in 21 CFR 135 Frozen Desserts.
Cheese must be obtained pasteurized unless alternative
procedures to pasteurization are specified in the CFR, such
as 21 CFR 133 Cheeses and Related Cheese Products for
curing certain cheese varieties.

7.3.2.2.5

Package Integrity (15 C)
FOOD packages must be in good condition and protect the
integrity of the contents so the FOOD is not exposed to
adulteration or potential contaminants. Canned goods with dents
on end or side SEAMS must not be used.

7.3.2.2.6

Ice (15 C)
Ice for use as a FOOD or a cooling medium must be made from
DRINKING WATER.

7.3.2.2.7

Shucked Shellfish (15 C)
Raw SHUCKED SHELLFISH must be obtained in nonreturnable
packages that bear a legible label as specified in the FDA National
Shellfish Sanitation Program Guide for the Control of
MOLLUSCAN SHELLFISH.

7.3.2.2.8

Shellstock Shellfish (15 C)
SHELLSTOCK must be obtained in containers bearing legible
source identification tags or labels affixed by the harvester and by
each dealer that depurates (cleanses), ships, or reships the
SHELLSTOCK, as specified in the National Shellfish Sanitation
Program Guide for the Control of MOLLUSCAN SHELLFISH.

7.3.2.2.9

Shellstock Condition (19)
SHELLSTOCK must be reasonably free of mud, dead shellfish,
and shellfish with broken shells when received by a vessel. Dead
shellfish or SHELLSTOCK with badly broken shells must be
discarded.

7.3.2.3

Maintaining Molluscan Shellfish Identification

7.3.2.3.1

Shucked Identification (15 C)
Shucked MOLLUSCAN SHELLFISH must not be removed from
the container in which they are received other than immediately
before preparation for service.

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7.3.2.3.2

7.3.3

Shellstock Identification (15 C)
SHELLSTOCK shellfish tags must
• Remain attached to the container in which the
SHELLSTOCK are received until the container is empty.
• Be maintained by retaining SHELLSTOCK tags or labels
for 90 calendar days from the date the container is emptied
by using an APPROVED record-keeping system that keeps
the tags or labels in chronologic order correlated to the date
when the SHELLSTOCK are served. The date when the
last SHELLSTOCK from the container is served must be
recorded on the tag or label.

Food Protection

7.3.3.1

Employee Contamination

7.3.3.1.1

Wash Hands (12 C)
FOOD EMPLOYEES must wash their hands.

7.3.3.1.2

RTE Food – Hand Contact Prohibited (12 C)
Except when washing fruits and vegetables or when otherwise
APPROVED, FOOD EMPLOYEES must not contact exposed,
READY-TO-EAT FOOD with their bare hands. They must use
suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLEUSE gloves, or dispensing EQUIPMENT.

7.3.3.1.3

Not RTE Food – Minimize Contact (19)
FOOD EMPLOYEES must minimize bare hand and arm contact
with exposed FOOD not in a READY-TO-EAT form.

7.3.3.1.4

Tasting (12 C)
A FOOD EMPLOYEE must not use the same UTENSIL more
than once to taste FOOD that will be served.

7.3.3.2

Food and Ingredient Contamination

7.3.3.2.1

Cross-Contamination (18 C)
FOOD must be protected from cross-CONTAMINATION or other
sources of CONTAMINATION by the following methods:
•

Physically separating raw animal FOODS during storage,
preparation, holding, and display from raw READY-TOEAT FOOD (including other raw animal FOOD such as
FISH for sushi or MOLLUSCAN SHELLFISH, or other
raw READY-TO-EAT FOOD such as vegetables, and
cooked READY-TO-EAT FOOD) so products do not
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physically touch and so that one product does not drip into
another.
Separating types of raw animal FOODS such as beef,
FISH, lamb, pork, and POULTRY from each other—except
when combined as ingredients—during storage,
preparation, holding, and display by using separate
EQUIPMENT for each type, or by arranging each type of
FOOD in EQUIPMENT so that CROSSCONTAMINATION of one type with another is prevented,
or by preparing each type of FOOD at different times or in
separate areas. Frozen, commercially processed and
PACKAGED raw animal FOOD may be stored or
displayed with or above frozen, commercially processed
and PACKAGED, READY-TO-EAT FOOD.

•

Cleaning and sanitizing EQUIPMENT and UTENSILS.

•

Storing the FOOD in packages, covered containers, or
wrappings.

•

Cleaning visible soil on HERMETICALLY SEALED
CONTAINERS of FOOD before opening.

•

Protecting FOOD containers that are received PACKAGED
together in a case or overwrapped from cuts when the case
or overwrap is opened.

•

Separating damaged, spoiled, or recalled FOOD being held
on the vessel.

•

Separating unwashed fruits and vegetables from READYTO-EAT FOOD.

Storage exceptions: Storing the FOOD in packages, covered
containers, or wrappings does not apply to
• Whole, uncut, raw fruits and vegetables and nuts in the
shell that require peeling or hulling before
consumption.
• PRIMAL CUTS, quarters, or sides of raw MEAT or
slab bacon hung on clean, sanitized hooks or placed on
clean, sanitized racks.
• Whole, uncut, processed MEATS such as country hams,
and smoked or cured sausages placed on clean,
sanitized racks.
• FOOD being cooled.
• SHELLSTOCK.
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7.3.3.2.2

Container Identity (19)
Containers holding FOOD or FOOD ingredients removed from
their original packages for use on the vessel, such as cooking oils,
flour, herbs, potato flakes, salt, spices, and sugar must be identified
with the common name of the FOOD.
Containers holding FOOD that can be readily and
unmistakably recognized such as dry pasta do not need to be
identified.
Ingredients located at active cooking or preparation stations do
not need to be identified.

7.3.3.2.3

Pasteurized Eggs (18 C)
Pasteurized eggs or egg products must be substituted for raw shell
eggs in the preparation of FOODS such as Caesar salad,
hollandaise or béarnaise sauce mayonnaise, eggnog, ice cream, and
egg-fortified BEVERAGES or dessert items that are not cooked.

7.3.3.2.4

Wash Fruits/Vegetables (19)
Raw fruits and vegetables must be thoroughly rinsed in water to
remove soil and other contaminants before being cut, combined
with other ingredients, cooked, served, or offered for human
consumption in READY-TO-EAT form.

7.3.3.2.5

Vegetable Washes
Fruits and vegetables may be washed by using chemicals
specified under 21 CFR 173.315 (Annex 13.12).

7.3.3.3

Ice as Coolant

7.3.3.3.1

Ice Used as a Coolant (19)
Ice must not be used as FOOD after use as a medium for cooling
the exterior surfaces of FOOD such as melons or FISH,
PACKAGED FOODS such as canned BEVERAGES, or cooling
coils and tubes of EQUIPMENT.

7.3.3.3.2

Coolant (19)
PACKAGED FOOD must not be stored in direct contact with ice
or water if the FOOD is subject to the entry of water because of the
nature of its packaging, wrapping, or container, or its positioning
in the ice or water.

7.3.3.3.3

Undrained Ice (19)
Except as specified in 7.3.3.3.4 through 7.3.3.3.6, unpackaged
FOOD must not be stored in direct contact with undrained ice.
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7.3.3.3.4

Raw Fruit/Vegetables
Whole, raw fruits or vegetables; cut, raw vegetables such as
celery, carrot sticks, or cut potatoes; and tofu may be
immersed in ice or water.

7.3.3.3.5

Raw Chicken/Fish
Raw chicken and raw FISH received immersed in ice in
shipping containers may remain in that condition while in
storage awaiting preparation, display, or service.

7.3.3.3.6

Ongoing Meal Service
Other unpackaged FOODS in a raw, cooked, or partially
cooked state may be immersed in ice as part of an ongoing
meal service process, such as liquid egg product, individual
eggs, pasta, and reconstituted powdered mixes.

7.3.3.4

Equipment, Utensils, and Linens

7.3.3.4.1

Cleaned/Sanitized (26 C)
FOOD must only contact surfaces of cleaned and sanitized
EQUIPMENT and UTENSILS.

7.3.3.4.2

Storage During Use (19)
During pauses in FOOD preparation or dispensing, FOOD
preparation and dispensing UTENSILS must be stored in one of
the following ways:
• In the FOOD with their handles above the top of the FOOD
and the container.
• In FOOD that is not POTENTIALLY HAZARDOUS with
their handles above the top of the FOOD within containers
or EQUIPMENT that can be closed, such as bins of sugar,
flour, or cinnamon.
• On a clean portion of the FOOD preparation table or
cooking EQUIPMENT only if the in-use UTENSIL and the
FOOD-CONTACT SURFACE of the FOOD preparation
table or cooking EQUIPMENT are cleaned and sanitized at
least every 4 hours.
• In running water of sufficient velocity to flush particulates
to the drain (if used with moist FOOD such as ice cream or
mashed potatoes).
• In a clean, protected location (if the UTENSILS, such as
ice scoops, are used only with a FOOD that is not
POTENTIALLY HAZARDOUS).
• In a container of water (if the water is maintained at a
temperature of at least 57°C [135°F] and the container is
frequently cleaned and sanitized).
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7.3.3.4.3

Linen/Napkins (19)
LINENS and napkins must not be used in contact with FOOD
unless they are used to line a container for the service of FOODS
and the LINENS and napkins are replaced each time the container
is refilled for a new CONSUMER.

7.3.3.4.4

Wiping Cloths (25)
Wiping cloths must be restricted to the following:
• Cloths used for wiping FOOD spills must be used for no
other purpose.
• Cloths used for wiping FOOD spills must be dry and used
for wiping FOOD spills from TABLEWARE and SINGLESERVICE ARTICLES OR wet and cleaned, stored in a
chemical SANITIZER, and used for wiping spills from
FOOD-CONTACT and NONFOOD-CONTACT
SURFACES of EQUIPMENT.
• Dry or wet cloths used with raw animal FOODS must be
kept separate from cloths used for other purposes. Wet
cloths used with raw animal FOODS must be kept in a
separate sanitizing solution.
• Wet wiping cloths used with a freshly made sanitizing
solution and dry wiping cloths must be free of FOOD
debris and visible soil.

7.3.3.4.5

Glove Use (19)
Gloves must be used as follows:
• SINGLE-USE gloves must be used for only one handcontact task with READY-TO-EAT FOOD and no other
purpose. These SINGLE-USE gloves must be discarded
when damaged or soiled or when operation is interrupted.
• Slash-resistant gloves used to protect hands during
operations requiring cutting must be used in direct contact
only with FOOD that is subsequently cooked (such as
frozen FOOD or a PRIMAL CUT of MEAT).
• Slash-resistant gloves may be used with READY-TO-EAT
FOOD that will not be subsequently cooked if the slashresistant gloves have a SMOOTH, durable, and
nonabsorbent outer surface or if the slash-resistant gloves
are covered with a SMOOTH, durable, nonabsorbent glove
or a SINGLE-USE glove.
• Cloth gloves must not be used in direct contact with FOOD
unless the FOOD is subsequently cooked (such as frozen
FOOD or a PRIMAL CUT of MEAT).

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7.3.3.4.6

7.3.3.5

Second Portions and Refills (19)
Procedures for second portions and refills must be as follows:
• FOOD EMPLOYEES must not use TABLEWARE soiled
by the CONSUMER—including SINGLE-SERVICE
ARTICLES—except for refilling a CONSUMER’S
drinking cup or container without contact between the
pouring UTENSIL and the lip-contact area of the drinking
cup or container.
• Self-service CONSUMERS must not be allowed to use
soiled TABLEWARE—including SINGLE-SERVICE
ARTICLES—to obtain additional FOOD from the display
and serving EQUIPMENT except as specified in the bullet
below.
• Self-service CONSUMERS may reuse drinking cups
and containers if refilling is a CONTAMINATION-free
process.

Food Storage and Preparation
This section applies to storage of candy and other FOOD items
sold in candy shops, including self-service candy shops and shops
where candy is served by a crew member.

7.3.3.5.1

Storage Protection (19)
FOOD must be protected from CONTAMINATION by storing it
as follows:
• Covered or otherwise protected;
• In a clean, dry location;
• Where it is not exposed to splash, dust, or other
CONTAMINATION; and
• At least 150 millimeters (6 inches) above the deck. FOOD
in packages and working containers on pallets, skids, and
racks may be 127 millimeters (5 inches) above the deck.
Shelving units must be 150 millimeters (6 inches) above
the deck.

7.3.3.5.2

Prohibited Storage (19)
FOOD must not be stored as follows:
• In locker rooms.
• In toilet rooms.
• In dressing rooms.
• In garbage rooms.
• In mechanical rooms.
• Under sewer lines that are not continuously sleeve welded.
• Under leaking water lines, including leaking automatic fire
sprinkler heads, or under lines on which water has
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condensed.
Under open stairwells.
Under other sources of CONTAMINATION from nonfood
items such as ice blocks, ice carvings, and flowers.
In areas not finished in accordance with 7.7.5 and 7.7.6 for
FOOD STORAGE AREAS.

7.3.3.5.3
Potentially Hazardous Food Packages in Vending
Machines (19)
POTENTIALLY HAZARDOUS FOOD dispensed through a
vending machine must be in the package in which it was placed in
the galley or FOOD-PROCESSING PLANT at which it was
prepared.
7.3.3.5.4

7.3.3.6

Preparation (19)
During preparation, unpackaged FOOD must be protected from
environmental sources of CONTAMINATION such as rain.

Food Display and Service
This section applies to self-service candy shops where customers serve
themselves from candy displays or dispensers.

7.3.3.6.1

Display Preparation (19)
FOOD on display must be protected from CONTAMINATION by
the use of packaging; counter, service line, or salad bar FOOD
guards; display cases; self-closing hinged lids; or other effective
means. Install side protection for sneeze guards if the distance
between exposed FOOD and where CONSUMERS are expected to
stand is less than 1 meter (40 inches).

7.3.3.6.2

Condiments (19)
Condiments must be protected from CONTAMINATION by being
kept in one of the following:
• Dispensers designed to provide protection.
• Protected FOOD DISPLAYS provided with the proper
UTENSILS.
• Original containers designed for dispensing.
• Individual packages or portions.
Condiments at a vending machine location must be in individual
packages or provided in dispensers that are filled at an
APPROVED location, such as the galley that provides FOOD to
the vending machine location, a FOOD-PROCESSING PLANT, or
a properly equipped facility located on the site of the vending
machine location.

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7.3.3.6.3

Self Service (19)
CONSUMER self-service operations, such as salad bars and
buffets, for unpackaged READY-TO-EAT FOODS must be
• Provided with suitable UTENSILS or effective dispensing
methods that protect the FOOD from CONTAMINATION.
• Monitored by FOOD EMPLOYEES trained in safe
operating procedures.
Where there is self-service of scooped frozen dessert, service must
be out of shallow pans no deeper than 4 inches (100 millimeters)
and no longer than 12 inches (300 millimeters).

7.3.3.6.4

Utensils, Consumer Self-service

7.3.3.6.4.1

7.3.3.6.4.2

Dispensing Utensil (19)

A FOOD-dispensing UTENSIL must be available for each
container of FOOD displayed at a CONSUMER selfservice unit such as a buffet or salad bar.
Utensil Protected (19)

The FOOD contact portion of each self-service FOODdispensing UTENSIL must be covered or located beneath
shielding during service.
Dishware, glassware, and UTENSILS out for service must
be inverted or covered.

7.3.3.6.5

Food Reservice (15 C)
After being served and in the possession of a CONSUMER or
being placed on a buffet service line, FOOD that is unused or
returned by the CONSUMER must not be offered as FOOD for
human consumption.
Exceptions:
• A container of FOOD that is not POTENTIALLY
HAZARDOUS may be transferred from one
CONSUMER to another if the FOOD is dispensed so
that it is protected from CONTAMINATION and the
container is closed between uses (such as a narrow-neck
bottle containing catsup, steak sauce, or wine) OR the
FOOD (such as crackers, salt, or pepper) is in an
unopened original package and is maintained in sound
condition.
• Reservice for FOODS served to passengers from a fully
enclosed display case and under strict employee
monitoring, strict temperature control of hot/cold
POTENTIALLY HAZARDOUS FOODS, proper
cooling and reheating of hot-held POTENTIALLY
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HAZARDOUS FOODS, and complete protection from
any other CONTAMINATION sources, including pests.
7.3.3.7

Other Contamination

7.3.3.7.1

7.3.4

Other Contaminants (19)
FOOD must be protected from CONTAMINATION that may
result from a physical, chemical, biological origin.

Pathogen Destruction

7.3.4.1

Cooking Temperatures/Times

7.3.4.1.1

Cooking (16 C)
Raw animal FOODS such as eggs, FISH, MEAT, and
POULTRY—and FOODS containing these raw animal FOODS—
must be cooked to heat all parts of the FOOD to a temperature and
for a time that complies with one of the following methods based
on the FOOD being cooked:
•

63°C (145°F) or above for 15 seconds for
o Raw shell eggs broken and prepared in response to
CONSUMERS’ orders and for immediate service.
o FISH, MEAT, and pork, including GAME
ANIMALS commercially raised for FOOD and
GAME ANIMALS under a voluntary inspection
program.

•

68°C (155°F) or above for 15 seconds or equivalent
temperature-time combination for
o RATITES, MECHANICALLY TENDERIZED and
INJECTED MEATS, and raw eggs not prepared for
immediate service.
o COMMINUTED FISH, MEAT, GAME ANIMALS
commercially raised for FOOD, and GAME
ANIMALS under a voluntary inspection program.

•

74°C (165°F) or above for 15 seconds for
o POULTRY.
o Wild GAME ANIMALS not specified in above
bullet for 68°C (155°F).
o Stuffed FISH, MEAT, pasta, POULTRY, or
RATITES.
o Stuffing containing FISH, MEAT, POULTRY, or
RATITES.

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•

Whole beef roasts, corned beef roasts, pork roasts, and
cured pork roasts such as ham, must be cooked as detailed
in sections a and b below.
a. Food cooked in an oven preheated to the temperature
specified below for the roast’s weight and oven type
AND
Roast Weight 4.5
Roast Weight
Less Than 4.5 kg kg (10 lbs)
or More
Oven Type (10 lbs)
Still dry
Preheat to 177°C
Preheat to 121°C
(350°F) or more
(250°F) or more
Convection
Preheat to 163°C
Preheat to 121°C
(325°F) or more
(250°F) or more
High
Preheat to 121°C
Preheat to 121°C
humidity*
(250°F)
(250°F)
*Relative humidity greater than 90% for at least
1 hour as measured in the cooking chamber or exit
of the oven or in a moisture-impermeable bag that
provides 100% humidity.

b. All parts of the FOOD heated to a temperature and for
the holding time corresponding to that temperature:
Temperature
Time*
54.4°C (130°F)
112 minutes
55.0°C (131°F)
89 minutes
56.1°C (133°F)
56 minutes
57.2°C (135°F)
36 minutes
57.8°C (136°F)
28 minutes
58.9°C (138°F)
18 minutes
60.0°C (140°F)
12 minutes
61.1°C (142°F)
8 minutes
62.2°C (144°F)
5 minutes
62.8°C (145°F)
4 minutes
63.9°C (147°F)
134 seconds
65.0°C (149°F)
85 seconds
66.1°C (151°F)
54 seconds
67.2°C (153°F)
34 seconds
68.3°C (155°F)
22 seconds
69.4°C (157°F)
14 seconds
70.0°C (158°F)
0 seconds
*Holding time may include postoven heat rise.
Extracted from FOOD Code, Recommendations of
the United States Public Health Service, 2013.

•

A raw or undercooked WHOLE-MUSCLE, INTACT
BEEF steak may be served or offered for sale in a
READY-TO-EAT form if the steak is labeled to indicate
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that it meets the definition of “WHOLE-MUSCLE,
INTACT BEEF” and the steak is cooked on both the
top and bottom to a surface temperature of 63°C
(145°F) or above and a cooked color change is achieved
on all external surfaces.
•

A raw animal FOOD (such as raw FISH, rawmarinated FISH, raw MOLLUSCAN SHELLFISH, or
steak tartare) or a partially cooked FOOD (such as
lightly cooked FISH, soft-cooked eggs, or rare MEAT
other than WHOLE-MUSCLE, INTACT BEEF steaks)
may be served or offered for sale in a READY-TO-EAT
form if the CONSUMER is informed by the written
CONSUMER advisory or if VSP grants a VARIANCE
from the cooking recommendations based on a HACCP
PLAN submitted by the vessel. The HACCP PLAN must
document scientific data or other information showing that
a lesser time and temperature regimen results in a safe
FOOD. The HACCP PLAN must verify that EQUIPMENT
and procedures for FOOD preparation and training of
FOOD EMPLOYEES meet the conditions of the
VARIANCE.

7.3.4.1.2

Microwave (16 C)
Raw animal FOODS cooked in a microwave oven must be
• Rotated or stirred throughout or midway during cooking to
compensate for uneven distribution of heat.
• Covered to retain surface moisture.
• Heated to a temperature of at least 74°C (165°F) in all parts
of the FOOD.
• Allowed to stand covered for 2 minutes after cooking to
obtain temperature equilibrium.

7.3.4.1.3

Fruits/Vegetables (17)
Fruits and vegetables cooked for hot holding must be cooked to a
temperature of 57°C (135°F).

7.3.4.2

Parasite Destruction

7.3.4.2.1

Parasite Destruction (16 C)
Before service in READY-TO-EAT form, raw, raw-marinated,
partially cooked, or marinated-partially cooked FISH and fishery
products other than MOLLUSCAN SHELLFISH must be frozen
throughout to a temperature of -20°C (-4°F) or below for 168 hours
(7 days) in a freezer or to -35°C (-31°F) or below for 15 hours in a
BLAST CHILLER.
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These FISH may be served in a raw, raw-marinated, or partially
cooked READY-TO-EAT form without freezing if the
• FISH are tuna of the species Thunnus alalunga, T.
albacares (yellowfin tuna), T. atlanticus, T. maccoyii
(bluefin tuna, southern), T. obesus (bigeye tuna), or T.
thynnus (bluefin tuna, northern) OR
• Aquacultured FISH, such as salmon, are
o raised in open water, net-pens, or land-based
operations such as ponds or tanks and
o fed formulated feed (such as pellets) that
contains no live parasites infective to the
aquacultured.
• FISH eggs have been removed from the skein and
rinsed.
If FOODS, such as gravlax, ceviche/seviche, FISH carpaccio,
or sashimi, are prepared in a FOOD-PROCESSING PLANT
and certified as parasite free, they may be served raw, rawmarinated, or partially cooked READY-TO-EAT without
freezing the product onboard the vessel.
7.3.4.2.2

Records (17)
If raw, raw-marinated, partially cooked, or marinated partially
cooked FISH are served in READY-TO-EAT form,
•

The supervisor or PERSON IN CHARGE must record the
freezing temperature and time to which the FISH are
subjected and must retain the records on the vessel for
90 calendar days beyond the time of service or sale of the
FISH; OR

•

If the FISH are frozen by a supplier, a written letter from
the supplier must specify the FISH species involved and
both the temperature to which the FISH was frozen and the
total time period at that temperature. If the supplier
provides any of the same FISH species to the vessel in a
fresh state, the outer packaging must designate which one is
the parasite-free FISH.

For FISH exempt from freezing requirements based on section
7.3.4.2.1, a written letter from the supplier must state both the
species of FISH and the conditions in which they were raised and
fed.

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7.3.4.3

7.3.5

Reheating

7.3.4.3.1

Immediate Service
Cooked and refrigerated FOOD prepared for immediate
service in response to an individual CONSUMER order (such
as a roast beef sandwich au jus) may be served at any
temperature.

7.3.4.3.2

74°C/165°F (16 C)
POTENTIALLY HAZARDOUS FOOD that is cooked, cooled,
and reheated for hot holding must be reheated so that all parts of
the FOOD reach a temperature of at least 74°C (165°F) for
15 seconds.

7.3.4.3.3

Microwave Heating (16 C)
If reheated in a microwave oven for hot holding, POTENTIALLY
HAZARDOUS FOOD must be reheated so that all parts of the
FOOD reach a temperature of at least 74°C (165°F) and the FOOD
is rotated or stirred, covered, and allowed to stand covered for
2 minutes after reheating.

7.3.4.3.4

Commercial Products (17)
READY-TO-EAT POTENTIALLY HAZARDOUS FOOD taken
from a commercially processed, HERMETICALLY SEALED
CONTAINER, or from an intact package from a FOODPROCESSING PLANT inspected by the FOOD REGULATORY
AUTHORITY that has jurisdiction over the plant, must be heated
to a temperature of at least 57°C (135°F) for hot holding.

7.3.4.3.5

Rapid Reheat (16 C)
Reheating for hot holding must be done rapidly. The time the
FOOD is between 5°C (41°F) and 74°C (165°F) must not exceed
2 hours.

7.3.4.3.6

Reheat Roast Beef
Remaining unsliced portions of roasts of beef cooked on the
vessel may be reheated for hot holding using the oven
parameters and minimum time and temperature conditions
used in the original cooking process.

Food Holding Temperatures and Times

7.3.5.1

Frozen, Slacking, and Thawing Procedures

7.3.5.1.1

Store Frozen Food Frozen (17)
Stored frozen FOODS must be maintained frozen.
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7.3.5.1.2

Slacking (17)
Frozen POTENTIALLY HAZARDOUS FOOD that is SLACKED
to moderate the temperature must be held
• Under refrigeration that maintains the FOOD temperature
at 5°C (41°F) or less; or
• At any temperature if the FOOD remains frozen.

7.3.5.1.3

Thawing (17)
POTENTIALLY HAZARDOUS FOOD must be thawed by one of
the following:
•

Under refrigeration that maintains the FOOD temperature
at 5°C (41°F) or less.

•

Completely submerged under running water at a water
temperature of 21°C (70°F) or below, with sufficient water
velocity to agitate and float off loose particles in an
overflow, and for a period of time that does not allow
thawed portions of READY-TO-EAT FOOD to rise above
5°C (41°F).

•

Completely submerged under running water at a water
temperature of 21°C (70°F) or below with sufficient water
velocity to agitate and float off loose particles in an
overflow and for a period of time that does not allow
thawed portions of a raw animal FOOD requiring cooking
to be above 5°C (41°F) for more than 4 hours, including
o The time the FOOD is exposed to the running water
and the time needed for preparation for cooking,
OR
o The time it takes under refrigeration to lower the
FOOD temperature to 5°C (41°F).

•

As part of a cooking process if the frozen FOOD is cooked
or thawed in a microwave oven.

If a portion of frozen READY-TO-EAT FOOD is thawed and
prepared for immediate service in response to an individual
CONSUMER’S order, it can be thawed using any procedure.
7.3.5.2

Food Cooling

7.3.5.2.1

Cooling Times/Temperatures (16 C)
Cooked POTENTIALLY HAZARDOUS FOOD must be cooled
• From 57°C (135°F) to 21°C (70°F) within 2 hours and
• From 21°C (70°F) to 5°C (41°F) or less within 4 hours.
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7.3.5.2.2

Cooling Prepared Food (16 C)
POTENTIALLY HAZARDOUS FOOD must be cooled within
4 hours to 5°C (41°F) or less if prepared from ingredients at
ambient temperature (such as reconstituted FOODS and canned
tuna).

7.3.5.2.3

Cooling Received Food (16 C)
A POTENTIALLY HAZARDOUS FOOD received in compliance
with LAWS allowing a temperature above 5°C (41°F) during
shipment from the supplier must be cooled within 4 hours to 5°C
(41°F) or less.

7.3.5.2.4

Shell Eggs
Shell eggs need not comply with the cooling time if, on receipt,
they are placed immediately into refrigerated EQUIPMENT
capable of maintaining FOOD at 5°C (41°F) or less.

7.3.5.2.5

Cooling Methods (17)
Cooling must be accomplished using one or more of the following
methods based on the type of FOOD being cooled:
• Placing the FOOD in shallow pans.
• Separating the FOOD into smaller or thinner portions.
• Using BLAST CHILLERS, freezers, or other rapid cooling
EQUIPMENT.
• Stirring the FOOD in a container placed in an ice water
bath.
• Using containers that facilitate heat transfer.
• Adding ice as an ingredient.
• Using other effective methods.
When placed in cooling or cold-holding EQUIPMENT, FOOD
containers in which FOOD is being cooled must be arranged in the
EQUIPMENT to provide maximum heat transfer through the
container walls and must be loosely covered—or uncovered if
protected from overhead CONTAMINATION—during the cooling
period to facilitate heat transfer from the surface of the FOOD.

7.3.5.2.6

Cooling Logs (17)
Logs documenting cooked POTENTIALLY HAZARDOUS FOOD
cooling temperatures and times from the starting points designated
in 7.3.5.2.1 through the control points at 2 and 6 hours must be
maintained onboard the vessel for a period of 30 days from the
date the FOOD was placed in a cooling process. Logs documenting
cooling of POTENTIALLY HAZARDOUS FOODS prepared from
ingredients at ambient temperatures, with the start time to the time
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when 5°C (41°F) is reached, must also be maintained for a 30-day
period beginning with the day of preparation.
7.3.5.3

Food Holding Temperatures and Times

7.3.5.3.1

Holding Temperature/Time (16 C)
Except during preparation, cooking, or cooling, or when time is
used as the public health control, POTENTIALLY HAZARDOUS
FOOD must be maintained at
• 57°C (135°F) or above, except that roasts may be held at a
temperature of 54°C (130°F); or
• 5°C (41°F) or less.

7.3.5.3.2

RTE PHF Shelf-Life: Date Marking (16 C)
Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS
FOOD
•

Prepared on a vessel and held refrigerated for more than
24 hours must be clearly marked at the time of preparation
to indicate the date or day by which the FOOD must be
consumed (7 calendar days or fewer from the day the
FOOD is prepared). The day of preparation is counted as
day 1.

•

Prepared and PACKAGED by a FOOD-PROCESSING
PLANT and held on the vessel after opening for more than
24 hours must be clearly marked at the time the original
container is opened to indicate the date by which the FOOD
must be consumed (7 calendar days or fewer after the
original container is opened). The day of package opening
is counted as day 1.

The date marking requirement can be accomplished with a
calendar date, day of the week, color-code, or other system,
provided it is effective.
The date marking requirement does not apply to the following
FOODS prepared and PACKAGED by a FOOD-PROCESSING
PLANT inspected by a REGULATORY AUTHORITY:
• Deli salads (such as ham salad, seafood salad, chicken
salad, egg salad, pasta salad, potato salad, and macaroni
salad) manufactured in accordance with 21 CFR 110.
• Hard cheeses containing not more than 39% moisture as
defined in 21 CFR 133 (such as cheddar, gruyere, parmesan
and reggiano, and romano).

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•

•
•
•

•

Semisoft cheeses containing more than 39% moisture but
not more than 50% moisture, as defined in 21 CFR 133
(such as blue, edam, gorgonzola, gouda, and monterey
jack).
Cultured dairy products as defined in 21 CFR 131 (such as
yogurt, sour cream, and buttermilk).
Preserved FISH products (such as pickled herring and dried
or salted cod) and other acidified FISH products defined in
21 CFR 114.
Shelf stable, dry fermented sausages (such as pepperoni
and Genoa salami) not labeled “keep refrigerated” as
specified in 9 CFR 317. [Retain the original casing on the
product.]
Shelf stable salt-cured products (such as prosciutto and
Parma [ham]) not labeled “keep refrigerated” as specified
in 9 CFR 317.

These products are exempted from date marking even after being
opened, cut, shredded, etc.
7.3.5.3.3

Discarding RTE PHF (16 C)
Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS
FOOD must be discarded if not consumed within 7 calendar days
from the date of preparation or opening.

7.3.5.3.4

Retain Date (16 C)
A refrigerated, potentially hazardous, READY-TO-EAT FOOD
ingredient or a portion of a refrigerated, potentially hazardous,
READY-TO-EAT FOOD subsequently combined with additional
ingredients or portions of FOOD must retain the date marking of
the earliest or first-prepared ingredient.

7.3.5.3.5

Time as a Public Health Control (16 C)
If time only—rather than time in conjunction with temperature—is
used as the public health control for a working supply of
POTENTIALLY HAZARDOUS FOOD before cooking, or for
READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is
displayed or held for service for immediate consumption, the
FOOD
• Must have an initial temperature of 5°C (41°F) or less or
57°C (135°F) or greater before placement on time control.
• Must not be placed on temperature control again.
• Must be marked or otherwise identified to indicate the time
4 hours past the point in time when the FOOD is removed
from temperature control (if the time between service setup and closing is greater than 4 hours).
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•

Must be discarded within 4 hours of placement on time
control.
o If FOOD is on/in a time control unit (bain marie,
cold basin, soup wells) and service is under 4 hours,
a 4-hour discard label is not needed.
o If the time control unit meant to be cold holding or
hot holding is not operational or used as intended,
the unit is considered a counter and the FOOD
stored within it must be labeled with its 4-hour
discard time.
o Containers of POTENTIALLY HAZARDOUS
FOOD under time control and placed on preparation
counters must be labeled with the discard time, even
if the outlet is open less than 4 hours.

EQUIPMENT that does not have cabinets or compartments
does not need to be labeled as time control. Such
EQUIPMENT includes bains marie, cold tops, and soup wells.
7.3.5.3.6

Time Control Plan (17)
A written time control plan(s) that ensures compliance with these
guidelines must be maintained on the vessel and made available for
review during inspections (Annex 13.13). A time control plan must
be posted and ACCESSIBLE to all crew working at each outlet
where time control is used.
The plan(s)must
• Include set-up and discard times for each outlet. Include all
services and events where POTENTIALLY HAZARDOUS
FOODS are kept on time control. If used, colored labels
must correspond to the discard times stated in the plan.
• List all units (to include preparation counters, cabinets,
compartments, and EQUIPMENT) on time control.
• Describe or show the flow of POTENTIALLY
HAZARDOUS FOOD from when last in temperature
control to placement in time control and discard.

7.3.6

Consumer Information

7.3.6.1

Consumer Advisory

7.3.6.1.1

Raw Shell Egg Preparations (16 C)
Raw shell egg preparations are prohibited in uncooked
products as described in 7.3.3.2.3.

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7.3.6.1.2

Animal Food (16 C)
If an animal FOOD such as beef, eggs, FISH, lamb, milk,
pork, POULTRY, or shellfish that is raw, undercooked, or
not otherwise processed to eliminate pathogens is offered in
a READY-TO-EAT form or as a raw ingredient in another
READY-TO-EAT FOOD, the CONSUMER must be
informed by way of disclosure as specified below using
menu advisories, placards, or other easily visible written
means of the significantly increased risk to certain
especially vulnerable CONSUMERS eating such FOODS
in raw or undercooked form. The advisory must be located
at the outlets where these types of FOOD are served.
Disclosure must be made by one of the two following
methods:
•

On a sign describing the animal-derived FOODS
(e.g., “oysters on the half-shell,” “hamburgers,”
“steaks,” or “eggs”) AND that they can be cooked
to order or may be served raw or undercooked AND
a statement indicating that consuming raw or
undercooked MEATS, seafood, shellfish, eggs,
milk, or POULTRY may increase your risk for
foodborne illness, especially if you have certain
medical conditions. The advisory must be posted at
the specific station where the FOOD is served raw,
undercooked, or cooked to order.

OR
•

On a menu using an asterisk at the animal-derived
FOODS requiring disclosure and a footnote with a
statement indicating that consuming raw or
undercooked MEATS, seafood, shellfish, eggs,
milk, or POULTRY may increase your risk for
foodborne illness, especially if you have certain
medical conditions.

It is acceptable to limit the list of animal-derived FOODS
in the CONSUMER advisory to only the type(s) of animalderived FOOD served raw, undercooked, or cooked to
order at a specific location. For example, at a sushi counter,
the CONSUMER advisory might only refer to seafood.

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A CONSUMER advisory is not required for raw or
undercooked WHOLE-MUSCLE, INTACT BEEF steak as
specified under 7.3.2.1.4.
7.3.7

Contaminated Food

7.3.7.1

7.4

Discarding Food

7.3.7.1.1

Unsafe/Adulterated (18 C)
A FOOD that is unsafe or ADULTERATED must be discarded.

7.3.7.1.2

Unapproved Source (18 C)
FOOD that is not from an APPROVED source must be discarded.

7.3.7.1.3

Restricted or Excluded Employee (18 C)
READY-TO-EAT FOOD that may have been contaminated by an
employee who has been restricted or excluded for FOOD
EMPLOYEE health issues must be discarded.

7.3.7.1.4

Contaminated by Others (18 C)
FOOD that is contaminated by FOOD EMPLOYEES,
CONSUMERS, or other persons through contact with their hands,
bodily discharges (such as nasal or oral discharges), or other means
must be discarded.

Equipment and Utensils

7.4.1

Materials

7.4.1.1

Multiuse Characteristics and Use Limitations

7.4.1.1.1

Safe Food-Contact Materials (26 C)
Materials used in the construction of multiuse UTENSILS and
FOOD-CONTACT SURFACES of EQUIPMENT must not allow
the migration of deleterious substances or impart colors, odors, or
tastes to FOOD and must be safe under normal use conditions.

7.4.1.1.2

Food-Contact Surfaces (20)
Materials used in the construction of multiuse UTENSILS and
FOOD-CONTACT SURFACES of EQUIPMENT must be as
follows:
• Durable, corrosion-resistant, and nonabsorbent.
• Sufficient in weight and thickness to withstand repeated
WAREWASHING.
• Finished to have a SMOOTH, EASILY CLEANABLE
surface.
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•
7.4.1.1.3

Resistant to pitting, chipping, crazing, scratching, scoring,
distortion, and decomposition.

Cast Iron (20)
Cast iron must not be used for UTENSILS or FOOD-CONTACT
SURFACES of EQUIPMENT. Cast iron may be used as a surface
for cooking. Cast iron may be used in UTENSILS for serving
FOOD if the UTENSILS are used only as part of an uninterrupted
process from cooking through service.
Cast iron FOOD DISPLAY dishes heated to a temperature of 74°C
(165°F) for 15 seconds may be used for the immediate service of
FOOD.

7.4.1.1.4

Lead (20)
Limitation of lead use must be as follows:
• Ceramic, china, crystal UTENSILS, and decorative
UTENSILS such as hand-painted ceramic or china used in
contact with FOOD must be lead-free or contain levels of
lead not exceeding the limits for specific UTENSIL
categories as allowed by LAW.
• Pewter alloys containing lead in excess of 0.05% must not
be used as a FOOD-CONTACT SURFACE.
• Solder and flux containing lead in excess of 0.2% must not
be used as a FOOD-CONTACT SURFACE.

7.4.1.1.5

Copper/Brass (26 C)
Copper and copper alloys such as brass must not be used in contact
with a FOOD that has a pH below 6 (such as vinegar, fruit juice, or
wine) or for a fitting or tubing installed between a BACKFLOW
PREVENTION DEVICE and a carbonator.
Copper and copper alloys may be used in contact with beer
brewing ingredients that have a pH below 6 in the prefermentation
and fermentation steps of a beer brewing operation such as a
brewpub or microbrewery.

7.4.1.1.6

Galvanized (26 C)
Galvanized metal must not be used for UTENSILS or FOODCONTACT SURFACES of EQUIPMENT.

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7.4.1.1.7

Wood (20)
Wood use must be limited as follows:
• Wood and wood wicker must not be used as a FOODCONTACT SURFACE.
• Hard maple or an equivalently hard, close-grained
wood may be used for cutting boards; cutting blocks;
bakers’ tables; UTENSILS such as rolling pins,
doughnut dowels, serving dishes, and chopsticks; and
wooden paddles used in confectionery operations for
pressure scraping kettles when manually preparing
confections at a temperature of 110°C (230°F) or above.
• Whole, uncut, raw fruits and vegetables, and nuts in the
shell may be kept in the wood shipping container in
which they were received until the fruits, vegetables, or
nuts are used.
• If the nature of the FOOD requires removal of rinds,
peels, husks, or shells before consumption, the whole,
uncut, raw FOOD may be kept in untreated wood
containers or in treated wood containers if the
containers are treated with a preservative that meets
the requirements specified in 21 CFR 178.3800
Preservatives for Wood.

7.4.1.1.8

Coatings (20)
Multiuse KITCHENWARE such as frying pans, griddles, sauce
pans, cookie sheets, and waffle bakers that have a perfluorocarbon
resin coating must be used with nonscoring or nonscratching
UTENSILS and cleaning aids.

7.4.1.1.9

Nonfood-Contact Surfaces (21)
NONFOOD-CONTACT SURFACES of EQUIPMENT that are
exposed to splash, spillage, or other FOOD soiling or that require
frequent cleaning must be constructed of a corrosion-resistant,
nonabsorbent, and SMOOTH material.

7.4.1.2

Single-Service and Single-Use Characteristics

7.4.1.2.1

Single-Service Materials Safe (26 C)
Materials used to make SINGLE-SERVICE and SINGLE-USE
ARTICLES must not allow the migration of deleterious substances
and must be safe.

7.4.1.2.2

No Colors/Odors/Taste (20)
Materials used to make SINGLE-SERVICE and SINGLE-USE
ARTICLES must not impart colors, odors, or tastes to FOOD and
must be clean.
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7.4.2

Design and Construction

7.4.2.1

Durability and Strength

7.4.2.1.1

Food-Contact Durability/Strength (20)
FOOD-CONTACT SURFACES of EQUIPMENT and UTENSILS
must be designed and constructed to be durable and to retain their
characteristic qualities under normal use conditions.

7.4.2.1.2

Nonfood-Contact Durability/Strength (21)
NONFOOD-CONTACT SURFACES of EQUIPMENT and
UTENSILS must be designed and constructed to be durable and to
retain their characteristic qualities under normal use conditions.

7.4.2.1.3

Glass TMDs (26 C)
FOOD TEMPERATURE-MEASURING DEVICES must not have
sensors or stems constructed of glass, except for thermometers
with glass sensors or stems encased in a shatterproof coating (such
as candy thermometers).

7.4.2.2

Cleanability

7.4.2.2.1

Multiuse Food-Contact Surfaces (20)
Multiuse FOOD-CONTACT SURFACES must be
• SMOOTH.
• Free of breaks, open SEAMS >0.8 millimeters (1/32 inch),
cracks, chips, inclusions, pits, and similar imperfections.
• Free of sharp internal angles, corners, and crevices.
• Finished to have SMOOTH welds and joints.
• ACCESSIBLE for cleaning and inspection by one of the
following methods [does not apply to cooking oil storage
tanks, distribution lines for cooking oils, or BEVERAGE
syrup lines or tubes]:
o Without being disassembled,
o by disassembling without the use of tools, or
o by easy disassembling with the use of handheld
tools commonly available to maintenance and
cleaning personnel (such as screwdrivers, pliers,
open-end wrenches, and Allen wrenches).
Use low profile, nonslotted, NONCORRODING, and easy-to-clean
fasteners on FOOD-CONTACT SURFACES and in splash zones.
The use of exposed slotted screws, Phillips head screws, or pop
rivets in these areas is prohibited.

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7.4.2.2.2

CIP Equipment Design/Construction (20)
Clean-in-place EQUIPMENT must be designed and constructed so
cleaning and sanitizing solutions circulate throughout a fixed
system and contact all interior FOOD-CONTACT SURFACES
and so the system self drains or can be completely drained of
cleaning and sanitizing solutions.
Clean-in-place EQUIPMENT not designed to be disassembled for
cleaning must be designed with inspection access points to ensure
that all interior FOOD-CONTACT SURFACES throughout the
fixed system are being effectively cleaned.

7.4.2.2.3

“V” Type Threads (20)
Except for hot oil cooking or filtering EQUIPMENT, “V” type
threads must not be used on FOOD-CONTACT SURFACES.

7.4.2.2.4

Oil Filtering Equipment (20)
Hot oil filtering EQUIPMENT must be READILY ACCESSIBLE
for filter replacement and filter cleaning.

7.4.2.2.5

Can Openers (20)
Cutting or piercing parts of can openers must be READILY
REMOVABLE for cleaning and replacement.

7.4.2.2.6

Nonfood-Contact Design (21)
NONFOOD-CONTACT SURFACES must be free of unnecessary
ledges, projections, and crevices, and must be designed and
constructed to allow easy cleaning and facilitate maintenance.

7.4.2.2.7

Kick Plates (21)
Kick plates must be designed so that the areas behind them are
ACCESSIBLE for inspection and cleaning by being easily
REMOVABLE or capable of being rotated open without unlocking
EQUIPMENT doors.

7.4.2.2.8

Grease Filters (21)
If not designed to be CLEANED IN PLACE, filters or other
grease-extracting EQUIPMENT must be designed to be READILY
REMOVABLE for cleaning and replacement.

7.4.2.3

Food TMDs (20)
FOOD TEMPERATURE-MEASURING DEVICES must be provided and
READILY ACCESSIBLE for use in ensuring attainment and maintenance
of FOOD temperatures. Tip-sensitive TEMPERATURE-MEASURING
DEVICES, such as a thermocouple or thermistor, must be used for
measuring thin FOOD products.
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7.4.2.3.1

Food TMD Accuracy (20)
FOOD TEMPERATURE-MEASURING DEVICES
• Scaled only in Celsius or dually scaled in Celsius and
Fahrenheit must be accurate to ± 1°C (± 2°F) in the
intended range of use.
• Scaled only in Fahrenheit must be accurate to ± 2°F in the
intended range of use.
FOOD TEMPERATURE-MEASURING DEVICES must have a
numerical scale, printed record, or digital readout in increments no
greater than 1°C (2°F) in the intended range of use.

7.4.2.3.2

7.4.2.4

Ambient Air TMD Accuracy (21)
Ambient air TEMPERATURE-MEASURING DEVICES
• Scaled in Celsius or dually scaled in Celsius and
Fahrenheit must be designed to be easily readable and
accurate to ± 1.5°C (± 3°F) in the intended range of use.
• Scaled only in Fahrenheit must be accurate to ± 3°F in the
intended range of use.

Functionality

7.4.2.4.1

Ventilation Hood Design (37)
Exhaust ventilation hood systems in FOOD PREPARATION and
WAREWASHING areas—including components such as hoods,
fans, guards, and ducting—must be designed to prevent grease or
condensation from draining or dripping onto FOOD,
EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
SINGLE-USE ARTICLES.

7.4.2.4.2

Equipment Openings, Closures, and Deflectors (20)
EQUIPMENT openings, closures, and deflectors must conform to
the following:
• A cover or lid for EQUIPMENT must overlap the opening
and be sloped to drain.
• An opening in the top of a unit of EQUIPMENT and
designed for use with a cover or lid must be flanged
upward at least 5 millimeters (2/10 of an inch).
• Fixed piping, TEMPERATURE-MEASURING DEVICES,
rotary shafts, and other parts extending into EQUIPMENT
must be provided with a watertight joint at the point where
the item enters the EQUIPMENT.
• If a watertight joint is not provided, the piping,
TEMPERATURE-MEASURING DEVICES, rotary shafts,
and other parts extending through the openings must be
equipped with an apron designed to deflect condensation,
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drips, and dust from openings into the FOOD; the opening
must be flanged at least 5 millimeters (2/10 of an inch).
7.4.2.4.3

Beverage/Ice Dispensing (20)
In EQUIPMENT that dispenses liquid FOOD or ice in unpackaged
form,
•

The delivery tube, chute, orifice, and splash surfaces
directly above the container receiving the FOOD must be
designed in a manner (such as with barriers, baffles, or drip
aprons) so that drips from condensation and splash are
diverted from the opening of the container receiving the
FOOD.

•

The delivery tube, chute, and orifice must be protected
from manual contact (such as by being recessed).

•

The delivery tube or chute and orifice of EQUIPMENT
used to vend liquid FOOD or ice in unpackaged form to
self-service CONSUMERS must be designed so the
delivery tube or chute and orifice are protected from dust,
insects, rodents, and other CONTAMINATION by a selfclosing door if the EQUIPMENT
o Is in an outside area that does not otherwise afford
protection against rain, windblown debris, insects,
rodents, and other contaminants present in the
environment OR
o Is available for self service during hours when it is
not under the full-time supervision of a FOOD
EMPLOYEE.

The dispensing EQUIPMENT actuating lever or mechanism and
filling device of CONSUMER self-service BEVERAGE
dispensing EQUIPMENT must be designed to prevent contact
with the lip-contact surface of glasses or cups that are refilled.
7.4.2.4.4

Bearings/Gears (21)
EQUIPMENT containing bearings and gears that require lubricants
must be designed and constructed so the lubricant cannot leak,
drip, or be forced into FOOD or onto FOOD-CONTACT
SURFACES.

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7.4.2.4.5

Beverage Line Cooling (20)
BEVERAGE tubing and cold-plate BEVERAGE cooling devices
must not be installed in contact with stored ice. This guidance
does not apply to cold plates constructed integrally without
SEAMS in an ice storage bin.

7.4.2.4.6

Equipment Drainage (21)
EQUIPMENT compartments subject to accumulation of moisture
because of conditions such as condensation, FOOD or
BEVERAGE drip, or water from melting ice must be sloped to an
outlet that allows complete draining.

7.4.2.4.7

Drain Lines (20)
Liquid waste drain lines must not pass through an ice machine or
ice storage bin.

7.4.2.4.8

Condenser Unit (21)
If a condenser unit is an integral component of EQUIPMENT, the
condenser unit must be separated from the FOOD and FOOD
STORAGE space by a dustproof barrier.

7.4.2.4.9

Ambient Air TMDs (21)
TEMPERATURE-MEASURING DEVICES must conform to the
following guidelines:
•

In a mechanically refrigerated FOOD storage unit, the
sensor of a TEMPERATURE-MEASURING DEVICE
must be located to measure the air temperature in the
warmest part of the unit.

•

In a hot-FOOD storage unit, the sensor of a
TEMPERATURE-MEASURING DEVICE must be located
to measure the air temperature in the coolest part of the
unit.

•

Cold or hot holding EQUIPMENT used for
POTENTIALLY HAZARDOUS FOOD must be designed
to include and must be equipped with at least one integral
or affixed TEMPERATURE-MEASURING DEVICE that
is located to allow easy viewing of the device’s temperature
display.

•

The above bullets do not apply to EQUIPMENT for which
the placement of a TEMPERATURE-MEASURING
DEVICE is not a practical means for measuring the
ambient air surrounding the FOOD because of the design,
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type, and use of the EQUIPMENT (such as calrod units,
heat lamps, cold plates, bains-marie, steam tables, insulated
FOOD transport containers, and salad bars).
•
7.4.2.5

7.4.3

TEMPERATURE-MEASURING DEVICES must be easily
readable.

Food Equipment Standards and Classification

7.4.2.5.1

Food-Contact Equipment Standards (20)
FOOD-CONTACT SURFACES of FOOD EQUIPMENT must
comply with American National Standards Institute (ANSI),
National Sanitation Foundation International (NSF International),
or other internationally accredited FOOD EQUIPMENT sanitation
standards for materials, design, and construction.

7.4.2.5.2

Nonfood-Contact Equipment Standards (21)
NONFOOD-CONTACT SURFACES of FOOD EQUIPMENT
must comply with American National Standards Institute (ANSI),
National Sanitation Foundation International (NSF International),
or other internationally accredited FOOD EQUIPMENT sanitation
standards for materials, design, and construction.

Numbers and Capacities

7.4.3.1

Cooling, Heating, and Holding Capacities

7.4.3.1.1

7.4.3.2

Cold/Hot Holding Capacity (20)
EQUIPMENT for cooling and heating FOOD and for holding
cold and hot FOOD must be sufficient in number and capacity to
maintain temperatures in POTENTIALLY HAZARDOUS
FOOD.

Ventilation Hood Systems

7.4.3.2.1

Ventilation Hood (37)
Ventilation hood systems and devices must be sufficient in number
and capacity to prevent grease or condensation from collecting on
BULKHEADS and DECKHEADS.

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7.4.4

Equipment Location and Installation

7.4.4.1

Fixed Equipment, Spacing or Sealing

7.4.4.1.1

Fixed Equipment Installation (21)
EQUIPMENT that is fixed because it is not EASILY MOVABLE
must be installed in one of the following ways:
• Spaced to allow access for cleaning along the sides, behind,
under, and above the EQUIPMENT.
• Spaced from adjoining EQUIPMENT, BULKHEAD, and
DECKHEAD at a distance of not more than 0.8 millimeters
or 1/32 inch.
• Sealed to adjoining EQUIPMENT or BULKHEAD (if the
EQUIPMENT is exposed to spillage or seepage).

7.4.4.1.2

Table-Mounted Sealed or Elevated (21)
TABLE-MOUNTED EQUIPMENT that is not EASILY
MOVABLE must be installed to allow cleaning of the
EQUIPMENT and areas underneath and around the EQUIPMENT
in one of the following ways:
• Sealed to the table.
• Elevated on legs.

7.4.4.2

Fixed Equipment, Elevation or Sealing

7.4.4.2.1

Deck-Mounted Sealed or Elevated (21)
Deck-mounted EQUIPMENT that is not EASILY MOVABLE
must be sealed to the deck or elevated on legs that provide at least
a 150-millimeter (6-inch) clearance between the deck and the
EQUIPMENT.

7.4.4.2.2

Deck-Mounted Clearance
If no part of the deck under the deck-mounted EQUIPMENT
is more than 150 millimeters (6 inches) from the point of
cleaning access, the clearance space may be only
100 millimeters (4 inches).

7.4.4.2.3

Table-Mounted Elevated (21)
TABLE-MOUNTED EQUIPMENT that is not EASILY
MOVABLE must be elevated on legs that provide at least a 100millimeter (4-inch) clearance between the table and the
EQUIPMENT.

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7.4.4.2.4

7.4.5

Table-Mounted Clearance
The clearance space between the table and TABLEMOUNTED EQUIPMENT may be either of the following:
• 75 millimeters (3 inches) if the horizontal distance of the
table top under the EQUIPMENT is no more than
500 millimeters (20 inches) from the point of access for
cleaning.
• 50 millimeters (2 inches) if the horizontal distance of the
table top under the EQUIPMENT is no more than
75 millimeters (3 inches) from the point of access for
cleaning.

Maintenance and Operation

7.4.5.1

Equipment

7.4.5.1.1

Food-Contact Equipment in Good Repair (20)
FOOD-contact EQUIPMENT must be maintained in good repair
and proper adjustment, including the following:
• EQUIPMENT must be maintained in a state of repair and
condition that meets the materials, design, construction, and
operation specifications of these guidelines.
• Can opener parts that cut or pierce must be kept sharp to
minimize the creation of metal fragments that can
contaminate FOOD when the container is opened.

7.4.5.1.2

Nonfood-Contact Equipment in Good Repair (21)
Nonfood-CONTACT EQUIPMENT must be maintained in good
repair and proper adjustment, including the following:
• EQUIPMENT must be maintained in a state of repair and
condition that meets the materials, design, construction, and
operation specifications of these guidelines.
• EQUIPMENT components such as doors, seals, hinges,
fasteners, and kick plates must be kept intact and tight and
adjusted in accordance with manufacturer’s specifications.

7.4.5.1.3

Cutting Boards (20)
Surfaces such as cutting blocks and boards subject to scratching
and scoring must be resurfaced if they can no longer be effectively
cleaned and sanitized or discarded if they cannot be resurfaced.

7.4.5.1.4

Microwave Ovens (20)
Microwave ovens must meet the safety standards specified in
21 CFR 1030.10 Microwave Ovens, or equivalent.

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7.4.5.2

7.4.5.2.1

Utensils and TMDs in Good Repair and Calibration (20)
UTENSILS and TEMPERATURE-MEASURING DEVICES must
be maintained in good repair and proper adjustment, including the
following:
• UTENSILS must be maintained in a state of repair or
condition that meets the materials, design, and construction
specifications of these guidelines or must be discarded.
• FOOD TEMPERATURE-MEASURING DEVICES must
be calibrated in accordance with manufacturer’s
specifications as necessary to ensure their accuracy.

7.4.5.2.2

Ambient Air TMDs Good Repair and Calibration (21)
Ambient air TEMPERATURE-MEASURING DEVICES must be
maintained in good repair and be accurate within the intended
range of use.

7.4.5.3

7.5

Good Repair and Calibration

Single-Service and Single-Use Articles

7.4.5.3.1

No Reuse (28)
SINGLE-SERVICE and SINGLE-USE ARTICLES must not be
reused.

7.4.5.3.2

Bulk Milk Tubes (20)
Bulk milk container dispensing tubes must be cut on the diagonal,
leaving no more than 25 millimeters (1 inch) protruding from the
chilled dispensing head.

7.4.5.3.3

Shell Reuse (28)
Mollusk and crustacean shells must not be used more than once as
serving containers.

Warewashing

7.5.1

Warewashing Design and Construction

7.5.1.1

Warewashing Measuring Device Accuracy (22)
Provide a maximum registering TEMPERATURE-MEASURING
DEVICE to verify the temperature in the warewash machines and the
three-compartment sink.

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7.5.1.1.1

Water TMD Accuracy (22)
Water TEMPERATURE-MEASURING DEVICES scaled
• In Celsius or dually scaled in Celsius and Fahrenheit must
be designed to be accurate to ± 1.5°C (± 3°F) in the
intended range of use.
• Only in Fahrenheit must be designed to be accurate to ±
3°F in the intended range of use.

7.5.1.1.2

Pressure Gauge Accuracy (22)
Pressure measuring devices that display pressures in the water
supply line for the fresh hot water sanitizing rinse must have
increments of 7 kilopascals (1 pound per square inch or 0.07 bar)
or smaller and must be accurate to ±14 kilopascals (±2 pounds per
square inch or ±0.14 bar) in the 100–170 kilopascals (15–
25 pounds per square inch or 1.03–1.72 bars) range.

7.5.1.2

Warewashing Functionality

7.5.1.2.1

Water TMDs Readable (22)
Water TEMPERATURE-MEASURING DEVICES must be
designed to be easily readable.

7.5.1.2.2

Water TMD Scale (22)
Water TEMPERATURE-MEASURING DEVICES on
WAREWASHING machines must have a numerical scale, printed
record, or digital readout in increments no greater than 1°C (2°F)
in the intended range of use.

7.5.1.2.3

Warewasher Data Plate (22)
A WAREWASHING machine must be provided with an easily
ACCESSIBLE and readable data plate affixed to or posted
adjacent to the machine that indicates the machine’s design and
operating specifications including the
• Wash tank, rinse tank(s) if present, and final sanitizing
rinse temperatures.
• Pressure required for the fresh water sanitizing rinse unless
the machine is designed to use only a pumped sanitizing
rinse.
• Conveyor speed in meters or feet per minute or minimum
transit time for belt conveyor machines, minimum transit
time for rack conveyor machines, and wash and final
sanitizing rinse times as specified by the manufacturer for
stationary rack machines.

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7.5.1.2.4

Baffles/Curtains (22)
WAREWASHING machine wash and rinse tanks must be
equipped with baffles, curtains, or other means to minimize
internal CROSS-CONTAMINATION of the solutions in wash and
rinse tanks.

7.5.1.2.5

Warewash TMDs (22)
A WAREWASHING machine must be equipped with a
TEMPERATURE-MEASURING DEVICE that indicates the
temperature of the water in each wash tank, in rinse tank(s) if
present, and in the final sanitizing rinse manifold.

7.5.1.2.6

Pressure Gauge (22)
WAREWASHING machines that provide a fresh hot water
sanitizing rinse must be equipped with a pressure gauge or similar
device such as a transducer that measures and displays the water
pressure in the supply line immediately before entering the
WAREWASHING machine.
If the flow pressure measuring device is upstream of the fresh hot
water sanitizing rinse control valve, the device must be mounted in
a 6.4-millimeter (1/4-inch) iron pipe size (IPS) valve.
These guidelines do not apply to a machine that uses only a
pumped or recirculated sanitizing rinse.

7.5.2

7.5.1.2.7

Manual Sanitizing Booster Heater (22)
If hot water is used for SANITIZATION in manual
WAREWASHING operations, the sanitizing compartment of the
sink must be designed with an integral heating device capable of
maintaining water at a temperature not less than 77°C (171°F).

7.5.1.2.8

Self Draining (22)
Sinks and drainboards of WAREWASHING sinks and machines
must be self draining.

Warewashing Numbers and Capacities

7.5.2.1

Three-Compartment Sinks

7.5.2.1.1

Three-Compartment Sink (22)
A sink with at least three compartments must be provided for
manually washing, rinsing, and sanitizing EQUIPMENT and
UTENSILS.

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7.5.2.1.2

Size (22)
Sink compartments must be large enough to accommodate
immersion of the largest EQUIPMENT and UTENSILS. If
EQUIPMENT or UTENSILS are too large for the
WAREWASHING sink, a WAREWASHING machine or
alternative EQUIPMENT, such as a three-bucket system, must be
used.

7.5.2.1.3

Manual Warewashing Alternatives
Alternative manual WAREWASHING EQUIPMENT may be
used when there are special cleaning needs or constraints and
its use is APPROVED. Alternative manual WAREWASHING
EQUIPMENT may include the following:
• High-pressure detergent sprayers.
• Low- or line-pressure spray detergent foamers.
• Other task-specific cleaning EQUIPMENT.
• Brushes or other implements.
• Receptacles such as a three-bucket system that
substitute for the compartments of a threecompartment sink.

7.5.2.2

Drainboards

7.5.2.2.1

7.5.2.3

Soiled/Clean Storage (22)
Drainboards, UTENSIL racks, or tables large enough to
accommodate all soiled and cleaned items that may accumulate
during hours of operation must be provided for UTENSIL holding
before cleaning and after sanitizing.

Sanitizing Solutions, Testing Devices

7.5.2.3.1

Test Kit (22)
A test kit or other device that accurately measures the
concentration in milligrams per liter (parts per million) of
sanitizing solutions must be provided.

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7.5.3

Warewashing Equipment Maintenance and Operation

7.5.3.1

Good Repair and Proper Adjustment

7.5.3.1.1

Warewash Equipment Repair (22)
WAREWASHING EQUIPMENT must be maintained in good
repair and proper adjustment, including the following:
• WAREWASHING EQUIPMENT must be maintained in a
state of repair and condition that meets the standards of the
materials, design, and construction of these guidelines.
• Water pressure and water TEMPERATURE-MEASURING
DEVICES must be maintained in good repair and be
accurate within the intended range of use.

7.5.3.1.2

Warewash Equipment Cleaning (22)
WAREWASHING machines, drainboards, and the compartments
of sinks, basins, or other receptacles used for washing and rinsing
EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping
cloths must be cleaned as follows:
• Before use.
• Throughout the day at a frequency necessary to prevent
recontamination and accumulation of debris and to ensure
the EQUIPMENT performs its intended function.
• At least every 24 hours (if used).

7.5.3.1.3

Warewash Equipment Operation (22)
A WAREWASHING machine and its auxiliary components must
be operated in accordance with the machine’s data plate and other
manufacturer’s instructions.
A WAREWASHING machine’s conveyor speed or automatic
cycle times must be maintained accurately timed in accordance
with manufacturer’s specifications.

7.5.3.1.4

Cleaners (22)
When used for WAREWASHING, the wash compartment of a
sink, mechanical warewasher, or wash receptacle of alternative
manual WAREWASHING EQUIPMENT must contain a wash
solution of soap, detergent, acid cleaner, alkaline cleaner,
degreaser, abrasive cleaner, or other cleaning agent according to
the cleaning agent manufacturer’s label instructions.

7.5.3.1.5

Solution Clean (22)
The wash, rinse, and sanitize solutions must be maintained clean.

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7.5.3.2

Wash Temperatures

7.5.3.2.1

Manual Wash Temperature (23)
The temperature of the wash solution in manual WAREWASHING
EQUIPMENT must be maintained at not less than the temperature
specified on the cleaning agent manufacturer’s label instructions.

7.5.3.2.2

Warewash Wash Temperatures (23)
The temperature of the wash solution in spray type warewashers
that use hot water to sanitize must not be less than
• 74°C (165°F) for a stationary-rack, single-temperature
machine.
• 66°C (150°F) for a stationary-rack, dual-temperature
machine.
• 71°C (160°F) for a single-tank, conveyor, dual-temperature
machine.
• 66°C (150°F) for a multi-tank, conveyor, multitemperature
machine.
High wash tank temperatures do not compensate for low auxiliary
rinse and/or hot water final rinse sanitizing temperatures.

7.5.4

7.5.3.2.3

Wash Temperatures for Chemical Machines (23)
The temperature of the wash solution in spray-type warewashers
that use chemicals to sanitize must not be less than 49°C (120°F).

7.5.3.2.4

Alarm (22)
Warewash machines for vessels built to VSP 2005 Construction
Guidelines or later or installed/replaced on existing vessels after
July 2005 must be equipped with an audible or visual alarm that
indicates when the sanitizing temperature or chemical SANITIZER
level drops below the levels stated on the machine data plate.

Cleaning Equipment and Utensils

7.5.4.1

Cleaning Frequency

7.5.4.1.1

Food-Contact Surfaces Clean (26 C)
FOOD-CONTACT SURFACES of EQUIPMENT and UTENSILS
must be clean to sight and touch.

7.5.4.1.2

Encrusted (26 C)
FOOD-CONTACT SURFACES of cooking EQUIPMENT and
pans must be kept free of encrusted grease deposits and other soil
accumulations.

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7.5.4.1.3

Nonfood-Contact Surfaces (27)
NONFOOD-CONTACT SURFACES of EQUIPMENT must be
kept free of an accumulation of dust, dirt, FOOD residue, and
other debris.

7.5.4.1.4

Food-Contact Cleaning Frequency (26 C)
FOOD-CONTACT SURFACES of EQUIPMENT and UTENSILS
must be washed, rinsed, and sanitized as follows:
• Before each use with a different type of raw animal FOOD
such as beef, FISH, lamb, pork, or POULTRY.
• Each time there is a change from working with raw
FOODS to working with READY-TO-EAT FOODS.
• Between uses with raw fruits and vegetables and with
POTENTIALLY HAZARDOUS FOOD.
• Before using or storing a FOOD TEMPERATUREMEASURING DEVICE.
• Any time during the operation when CONTAMINATION
might have occurred.

7.5.4.1.5

In-Use Food-Contact Equipment (28)
If used with POTENTIALLY HAZARDOUS FOOD, FOODCONTACT SURFACES of EQUIPMENT and UTENSILS used
on a continuing basis must be washed, rinsed, and sanitized at least
every 4 hours.

7.5.4.1.6

Dispensing Equipment Cleaning (28)
Cleaning of EQUIPMENT such as ice bins; BEVERAGE
dispensing nozzles; and enclosed components of EQUIPMENT
such as ice makers, cooking oil storage tanks, and distribution
lines, BEVERAGE dispensing lines, and syrup dispensing lines or
tubes; and coffee bean grinders must be conducted
• At a frequency specified by the manufacturer, or
• In the absence of manufacturer specifications, at a
frequency necessary to preclude accumulation of soil or
mold.

7.5.4.1.7

Cooking/Baking Equipment Cleaning (28)
Cooking and baking EQUIPMENT must be cleaned as follows:
• FOOD-CONTACT SURFACES of cooking and baking
EQUIPMENT must be cleaned at least every 24 hours.
• Cavities and door seals of microwave ovens must be
cleaned at least every 24 hours by using the manufacturer’s
recommended cleaning procedure.

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7.5.4.2

Dry Cleaning Methods

7.5.4.2.1

7.5.4.3

Dry Cleaning (28)
If dry cleaning is used, it must be conducted as follows:
• Methods such as brushing, scraping, and vacuuming must
contact only surfaces soiled with dry FOOD residues that
are not potentially hazardous.
• Cleaning EQUIPMENT used in dry cleaning FOODCONTACT SURFACES must not be used for any other
purpose.

Precleaning and Racking

7.5.4.3.1

Precleaning/Scrapping (23)
FOOD debris on EQUIPMENT and UTENSILS must be scrapped
over a waste disposal unit, pulper, or garbage receptacle or must be
removed in a WAREWASHING machine with a prewash cycle.

7.5.4.3.2

Presoak/Scrubbed (23)
If necessary for effective cleaning, EQUIPMENT and UTENSILS
must be preflushed, presoaked, or scrubbed with abrasives.

7.5.4.3.3

Racking (22)
Soiled items to be cleaned in a WAREWASHING machine must
be loaded into racks, trays, or baskets or onto conveyors in a
position that
• Exposes the items to the unobstructed spray from all cycles
and
• Allows the items to drain.

7.5.4.4

Wet Cleaning

7.5.4.4.1

Washing (23)
FOOD-CONTACT SURFACES of EQUIPMENT and UTENSILS
must be effectively washed to remove or completely loosen soils
by using whatever manual or mechanical means is necessary (such
as application of detergents containing wetting agents and
emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes;
scouring pads; high-pressure sprays; or ultrasonic devices).

7.5.4.4.2

Soil Specific (22)
The washing procedures selected must be based on the type and
purpose of the EQUIPMENT or UTENSIL and on the type of soil
to be removed.

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7.5.4.5

Alternative Manual Warewashing Procedures

7.5.4.5.1

Alternative Warewashing Procedures (23)
If washing in sink compartments or a WAREWASHING machine
is impractical (such as when the EQUIPMENT is fixed or the
UTENSILS are too large), washing must be done by using
alternative manual WAREWASHING EQUIPMENT in
accordance with the following procedures:
• EQUIPMENT must be disassembled as necessary to allow
access of the detergent solution to all parts.
• EQUIPMENT components and UTENSILS must be
scrapped or rough-cleaned to remove FOOD particle
accumulation.
• EQUIPMENT and UTENSILS must be washed.

7.5.4.5.2

Sponges Limited (22)
Sponges must not be used in contact with cleaned and sanitized or
in-use FOOD-CONTACT SURFACES.

7.5.4.6

Rinsing Procedures

7.5.4.6.1

Rinsing (23)
Washed EQUIPMENT and UTENSILS must be rinsed so that
abrasives are removed and cleaning chemicals are removed or
diluted with water by using one of the following procedures:
•

Use of a distinct, separate water rinse after washing and
before sanitizing (if using a three-compartment sink,
alternative manual WAREWASHING EQUIPMENT
equivalent to a three-compartment sink, or a three-step
washing, rinsing, and sanitizing procedure in a
WAREWASHING system for CIP EQUIPMENT).

•

Use of a nondistinct water rinse integrated in the
application of the sanitizing solution and wasted
immediately after each application (if using a
WAREWASHING machine that does not recycle the
sanitizing solution or if using alternative manual
WAREWASHING EQUIPMENT such as sprayers).

•

Use of a nondistinct water rinse integrated in the
application of the sanitizing solution (if using a
WAREWASHING machine that recycles the sanitizing
solution for use in the next wash cycle).

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7.5.5

Sanitizing

7.5.5.1

Food-Contact Surfaces (24 C)
FOOD-CONTACT SURFACES of EQUIPMENT and UTENSILS must
be sanitized.

7.5.5.2

Sanitizing Temperatures

7.5.5.2.1

Manual Hot-Water Sanitizing (24 C)
In a manual operation, if immersion in hot water is used for
sanitizing,
• The temperature of the water must be maintained at 77°C
(171°F) or above and
• The FOOD-CONTACT SURFACE must be immersed for
at least 30 seconds.

7.5.5.2.2

Warewasher Hot-Water Sanitizing (24 C)
In a mechanical operation, the temperature of the fresh hot water
sanitizing rinse as it enters the manifold must not be more than
90°C (194°F) or less than
• 74°C (165°F) for a stationary rack, single-temperature
machine.
• 82°C (180°F) for all other machines.
The UTENSIL surface temperature must not be less than 71°C
(160°F) as measured by an irreversible registering temperature
indicator.
The maximum temperature of 90°C (194°F) does not apply to
the high pressure and temperature systems with wand-type,
hand-held spraying devices used for in-place cleaning and
sanitizing of EQUIPMENT such as MEAT saws.

7.5.5.2.3

Warewasher Hot-Water Sanitizing Pressure (22)
The flow pressure of the fresh hot water sanitizing rinse in a
WAREWASHING machine must not be less than 34.5 kilopascals
(5 pounds per square inch or 0.34 bars) or more than
207 kilopascals (30 pounds per square inch or 2.07 bars) as
measured in the water line immediately downstream or upstream
from the fresh hot water sanitizing rinse control valve.

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7.5.5.3

Sanitizing Concentrations

7.5.5.3.1

Chemical Sanitizing Solutions (24 C)
A chemical SANITIZER used in a sanitizing solution for a manual
or mechanical operation must be listed in 40 CFR 180.940
Sanitizing Solutions.

7.5.5.3.2

Chemical Sanitizing Exposure (24 C)
A chemical SANITIZER must be used in accordance with the
EPA-APPROVED manufacturer’s label use instructions at a
minimum temperature of 24°C (75°F) with an exposure time of
7 seconds for a chlorine solution and 30 seconds for other
chemical SANITIZERS.

7.5.5.3.3

Chemical Sanitizing Concentration (24 C)
Sanitizing solutions must be used with the following
concentrations:
•

A chlorine solution must have a concentration between
50 MG/L (ppm) and 200 MG/L (ppm).

•

An iodine solution must have a pH of 5.0 or less or a pH no
higher than the level for which the manufacturer specifies
the solution is effective AND a concentration between
12.5 MG/L (ppm) and 25 MG/L (ppm).

•

A quaternary ammonium compound solution must have a
concentration as specified in 40 CFR 180.940 Sanitizing
Solutions AND as indicated by the manufacturer’s use
directions included in the labeling.

If another solution concentration or pH of a chlorine, iodine, or
quaternary ammonium compound is used, the vessel must
demonstrate to VSP that the solution achieves SANITIZATION
and the use of the solution must be APPROVED.
If a chemical SANITIZER other than a chlorine, iodine, or
quaternary ammonium compound is used, it must be applied in
accordance with the manufacturer’s use directions included in the
labeling.
7.5.5.3.4

Sanitizer Concentration Testing (22)
Concentration of the sanitizing solution must be accurately
determined by using a test kit or other device.

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7.5.6

Protection of Clean Items

7.5.6.1

Drying

7.5.6.1.1

7.5.6.2

Air Dried/Drained (28)
After cleaning and sanitizing, EQUIPMENT and UTENSILS must
be air dried or ADEQUATELY drained before contact with
FOOD. Cleaned, sanitized, and air-dried dishware, glassware, and
UTENSILS may be polished with a clean, dry, lint-free cloth
that is maintained clean and dry.

Lubricating and Reassembling

7.5.6.2.1

Lubricating (28)
Lubricants must be applied to FOOD-CONTACT SURFACES that
require lubrication in a manner that does not contaminate FOODCONTACT SURFACES.

7.5.6.2.2

Assembling (28)
EQUIPMENT must be reassembled so that FOOD-CONTACT
SURFACES are not contaminated.

7.5.6.3 Storing Equipment, Utensils, Linens, and Single-Service and
Single-Use Articles
7.5.6.3.1

Storing Protected (28)
Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES must be stored
• In a clean, dry location.
• In a location where they are not exposed to splash, dust, or
other CONTAMINATION.
• At least 150 millimeters (6 inches) above the deck unless in
packages on pallets, skids, or racks, which may be
127 millimeters (5 inches) above the deck.
EQUIPMENT can be stored in unfinished lockers or rooms in
sealed or resealed original packaging, plastic boxes with
complete coverage (plastic wrap if needed), and/or wrapped in
plastic. EQUIPMENT must be off the deck (rack/deck
stand/pallet) and the deck must be clean.
EQUIPMENT and shelving in unfinished lockers or rooms
must be kept clean. Shelving does not need to meet EASILY
CLEANABLE standard.

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No SINGLE-SERVICE/SINGLE-USE ITEMS or chemicals
should be stored in unfinished lockers or rooms.
Exposed GREY WATER and BLACK WATER lines must not
to be in unfinished EQUIPMENT lockers if they are push-fit
or coupled. These lines can be solid pipe, butt-welded, or
sleeve-welded. If plastic pipe, the lines can be heat fused or
chemically welded.
7.5.6.3.2

Storing Inverted (28)
Clean EQUIPMENT and UTENSILS must be stored
• In a self-draining position that allows air drying.
• Covered or inverted.

7.5.6.3.3

Preset Tableware (28)
TABLEWARE preset longer than 4 hours before the beginning of
service must be protected from CONTAMINATION by being
wrapped, covered, or inverted.
When TABLEWARE is preset, exposed unused settings must be
• removed at the time a CONSUMER is seated or
• washed, rinsed, and sanitized before further use if the
settings are not removed when a CONSUMER is seated.

7.5.7

7.5.6.3.4

Original Package (28)
SINGLE-SERVICE and SINGLE-USE ARTICLES must be kept
in the original protective package or stored by using other means
that afford protection from CONTAMINATION until used.

7.5.6.3.5

Utensil Dispensing (28)
Eating UTENSILS dispensed at a CONSUMER self-service unit
such as a buffet or salad bar must be protected from
CONTAMINATION.

Laundering

7.5.7.1

Laundry Facilities

7.5.7.1.1

Laundry Equipment (28)
If LINENS used in FOOD AREAS are laundered on the vessel, a
mechanical clothes washer and dryer must be provided and used.

7.5.7.1.2

Laundry Operations Location (28)
Laundry operations must be located to protect operations from
CONTAMINATION and only located where there are none of the
following: Exposed FOOD; clean EQUIPMENT, UTENSILS, and
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LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE
ARTICLES.
7.5.7.2

7.6

Laundry Procedures

7.5.7.2.1

Laundry Frequency (28)
LINENS that do not come in direct contact with FOOD must be
laundered between operations if they become wet, sticky, or
visibly soiled.

7.5.7.2.2

Cloth Gloves (28)
Cloth gloves must be laundered before being used with a different
type of raw animal FOOD such as beef, lamb, pork, and FISH.

7.5.7.2.3

Linens/Napkins (28)
LINENS and napkins used to line FOOD-service containers and
cloth napkins must be laundered between each use.

7.5.7.2.4

Wet Wiping Cloths (28)
Wet wiping cloths must be laundered daily.

7.5.7.2.5

Dry Wiping Cloths (28)
Dry wiping cloths must be laundered as necessary to prevent
CONTAMINATION of FOOD and clean serving UTENSILS.

7.5.7.2.6

Laundry Procedures (28)
Soiled LINENS must be kept in clean, nonabsorbent receptacles or
clean, washable laundry bags and stored and transported to prevent
CONTAMINATION of FOOD, clean EQUIPMENT, clean
UTENSILS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.

7.5.7.2.7

Washing (28)
LINENS must be mechanically washed.

Poisonous and Toxic Materials

7.6.1

Identification

7.6.1.1

Labeling

7.6.1.1.1

Manufacturer Label (31 C)
Original containers of POISONOUS OR TOXIC MATERIALS
and PERSONAL-CARE ITEMS must bear a legible
manufacturer’s label.

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7.6.1.1.2

7.6.2

Working Containers (31 C)
Working containers used for storing POISONOUS OR TOXIC
MATERIALS such as cleaners and SANITIZERS taken from bulk
supplies must be clearly and individually identified with the
common name of the material.

Operational Supplies and Applications

7.6.2.1

Storage

7.6.2.1.1

Pesticide/Rodenticide Locker (31 C)
PESTICIDES, insecticides, and rodenticides must be stored in a
locked area of the vessel that is not in a FOOD AREA.

7.6.2.1.2

Cleaning Materials Locker (31 C)
POISONOUS OR TOXIC MATERIALS used in the cleaning and
maintenance of FOOD AREAS must be stored in a cleaning
materials locker so they cannot contaminate FOOD, EQUIPMENT,
UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.

7.6.2.1.3

Exemptions
This guideline does not apply to EQUIPMENT and UTENSIL
cleaners and SANITIZERS stored in WAREWASHING areas
for availability and convenience if the materials are stored to
prevent CONTAMINATION of FOOD, EQUIPMENT,
UTENSILS, LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES.

7.6.2.2

Use

7.6.2.2.1

Necessary Materials (31 C)
Only POISONOUS OR TOXIC MATERIALS required for the
operation and maintenance of a FOOD AREA of the vessel—such
as for cleaning and sanitizing EQUIPMENT and UTENSILS and
controlling insects and rodents—are allowed in the FOOD AREAS
of the vessel.

7.6.2.2.2

Use Conditions (31 C)
POISONOUS OR TOXIC MATERIALS must be used according
to the following:
• LAW and these guidelines.
• Manufacturer’s use directions included in labeling (and, for
a PESTICIDE, manufacturer’s label instructions stating
that use is allowed in a FOOD AREA).

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•

Conditions of certification (if certification is required) for
use of the pest-control materials.

7.6.2.2.3

Application (31 C)
POISONOUS OR TOXIC MATERIALS must be applied in a
manner that prevents
• A HAZARD to employees or other persons.
• CONTAMINATION including toxic residues resulting
from drip, drain, fog, splash, or spray on FOOD;
EQUIPMENT; UTENSILS; LINENS; and SINGLESERVICE and SINGLE-USE ARTICLES.

7.6.2.2.4

Restricted-Use Applications (31 C)
When a RESTRICTED-USE PESTICIDE is applied, FOOD,
EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
SINGLE-USE ARTICLES must be removed; covered with
impermeable covers; or other precautions taken.

7.6.2.2.5

Restricted-Use Applicator (31 C)
A RESTRICTED-USE PESTICIDE must be applied only by an
applicator certified as defined in 7 USC 136(e) Certified
Applicator of the Federal Insecticide, Fungicide, and Rodenticide
Act or a person under the direct supervision of a certified
applicator.

7.6.2.2.6

Equipment Cleaning and Sanitizing (31 C)
FOOD EQUIPMENT and UTENSILS in the area treated must be
cleaned and sanitized after the application.

7.6.2.2.7

Containers (31 C)
A container previously used to store cleanser, chemicals, or
POISONOUS OR TOXIC MATERIALS must not be used to store,
transport, or dispense FOOD. Additionally, FOOD containers must
not be used to store, transport, or dispense cleanser, chemicals, or
POISONOUS OR TOXIC MATERIALS.

7.6.2.3

Sanitizers and Other Food Area Chemicals

7.6.2.3.1

Sanitizers (31 C)
Chemical SANITIZERS and other chemical antimicrobials applied
to FOOD-CONTACT SURFACES must meet the requirements
specified in 21 CFR 178.1010 Sanitizing Solutions.

7.6.2.3.2

Fruit/Vegetable Wash (31 C)
Chemicals used to wash or peel raw whole fruits and vegetables
must meet the requirements specified in 21 CFR 173.315
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Chemicals Used in Washing or to Assist in the Peeling of Fruits
and Vegetables (Annex 13.12).
7.6.2.3.3

Boiler Water Additives (31 C)
Chemicals used as boiler water ADDITIVES for culinary steam or
other FOOD AREA purposes must meet the requirements
specified in 21 CFR 173.310 Boiler Water ADDITIVES.

7.6.2.3.4

Drying Agents (31 C)
Drying agents used in conjunction with SANITIZATION must
contain only components listed as one of the following:
•

Generally recognized as safe for use in FOOD as specified
in 21 CFR 182 Substances Generally Recognized as Safe or
in 21 CFR 184 Direct FOOD Substances Affirmed as
Generally Recognized as Safe.

•

Generally recognized as safe for the intended use as
specified in 21 CFR 186 Indirect FOOD Substances
Affirmed as Generally Recognized as Safe.

•

APPROVED for use as a drying agent under a prior
sanction specified in 21 CFR 181 Prior-Sanctioned FOOD
Ingredients.

•

Specifically regulated as an indirect FOOD ADDITIVE for
use as a drying agent as specified in 21 CFR Parts 175-178.

•

APPROVED for use as a drying agent under the threshold
of regulation process established by 21 CFR 170.39
Threshold of Regulation for Substances Used in FOODContact Articles.

7.6.2.3.5

Approved for Use with Chemical Sanitizers (31 C)
When used with chemical SANITIZATION, drying agents must be
specifically APPROVED for use with chemical sanitizing
solutions.

7.6.2.3.6

Lubricants (31 C)
Lubricants must meet the requirements specified in 21 CFR
178.3570 Lubricants with Incidental FOOD CONTACT if they are
used on FOOD-CONTACT SURFACES; on bearings and gears on
or within FOOD-CONTACT SURFACES; or on bearings and
gears located so that lubricants may leak, drip, or be forced into
FOOD or onto FOOD-CONTACT SURFACES.

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7.6.2.4

7.6.3

Pesticides and Rodenticides

7.6.2.4.1

Restricted-Use Pesticides (31 C)
RESTRICTED-USE PESTICIDES used in FOOD AREAS must
meet the requirements specified in 40 CFR 152 Subpart I
Classification of PESTICIDES.

7.6.2.4.2

Rodent Bait (31 C)
Rodent bait used in FOOD AREAS must be contained in a
covered, tamper-resistant bait station.

7.6.2.4.3

Tracking Powder Pesticides (31 C)
A tracking powder PESTICIDE must not be used in a FOOD
AREA.

7.6.2.4.4

Nontoxic Tracking Powders (19)
A nontoxic tracking powder such as talcum or flour, if used, must
not contaminate FOOD.

7.6.2.4.5

Prevent Contamination (28)
If a nontoxic tracking powder such as talcum or flour is used, it
must not contaminate EQUIPMENT, UTENSILS, LINENS, or
SINGLE-SERVICE and SINGLE-USE ARTICLES.

Medicines

7.6.3.1

Restriction and Storage

7.6.3.1.1

Necessary Medicines (31 C)
Only medicines necessary for the health of the FOOD
EMPLOYEES are allowed in a FOOD AREA.

7.6.3.1.2

Medicine Labeling/Separation (31 C)
Medicines in a FOOD AREA for FOOD EMPLOYEES’ use must
be labeled and be located in an area such as the chef’s office to
prevent the CONTAMINATION of FOOD, EQUIPMENT,
UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE
ARTICLES.

7.6.3.1.3

First Aid Supplies (31 C)
First aid supplies in a FOOD AREA for FOOD EMPLOYEES’ use
must be labeled and stored in a kit or a container in a location that
prevents the CONTAMINATION of FOOD, EQUIPMENT,
UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE
ARTICLES.

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7.7

Facilities

7.7.1

Handwashing and Toilet Facilities for Food Employees
This applies to toilet facilities for galley personnel even if those facilities are
ACCESSIBLE to other crew members.

7.7.1.1

Handwashing Facility Installation

7.7.1.1.1

Convenient (29 C)
Each FOOD PREPARATION AREA, bar, WAREWASHING
area, and garbage-processing area must have at least one
handwashing facility in it.
This applies to self-service and served candy shops where
employees serve candy, refill self-service containers, etc.

7.7.1.1.2

8 Meters/26 Feet (29 C)
The handwashing facility must be within 8 meters (26 feet) of all
parts of the area and should not be located in an adjacent area that
requires passage through a closed door where users make hand
contact with the door.
Handwash sinks must be at least 750 millimeters (30 inches) above
the deck so users do not have to reach excessively to wash their
hands.
Counter-mounted handwash sinks may be installed a minimum of
600 millimeters (24 inches) above the deck, as measured at the
counter level.

7.7.1.1.3

Tempered Water (29 C)
A handwashing sink must be equipped to provide water at a
temperature of at least 38°C (100°F) through a mixing valve or
combination faucet. For handwash sinks with electronic sensors
and other types of handwash sinks where users cannot make
temperature adjustments, the temperature after the mixing valve
must not exceed 49°C (120°F).

7.7.1.1.4

Metered Faucet (30)
A self-closing, slow-closing, or metering faucet must provide a
flow of water for at least 15 seconds without the need to reactivate
the faucet.

7.7.1.1.5

Automatic Systems (30)
An automatic handwashing facility must be installed in accordance
with manufacturer’s instructions.
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7.7.1.1.6

Dispenser/Receptacle (30)
A handwashing facility must include a sink, soap dispenser, singleuse towel dispenser, and waste receptacle.

7.7.1.1.7

Sign (30)
A sign stating “wash hands often,” “wash hands frequently,” or
similar wording in a language that the FOOD EMPLOYEES
understand must be posted over handwashing sinks.

7.7.1.2

Toilet Facility Installation

7.7.1.2.1

Convenient (29 C)
Toilet rooms must be provided and conveniently located.

7.7.1.2.2

Handwashing Facilities (29 C)
Handwashing facilities must be in or immediately adjacent to toilet
rooms or vestibules.

7.7.1.2.3

Sign (30)
A sign must be conspicuously posted on the BULKHEAD adjacent
to the door of the toilet or on the back of the door. The sign must
state “WASH HANDS AFTER USING TOILET” in a language
the FOOD EMPLOYEES understand.
A sign must be posted advising users of toilet facilities to use hand
towel, paper towel, or tissue to open the door unless the exit is
hands free.
A pictogram that illustrates the correct use and disposal of
paper towels may be used in lieu of a sign.
Toilet facilities must be equipped so persons exiting the toilet room
are not required to touch the door handle with bare hands.
Where toilet stalls include handwashing facilities, the bare-handsfree contact must begin in the toilet stall. Toilet facilities with
multiple exits must have bare-hands-free contact at each exit.
Bare-hands-free contact may be accomplished by methods
such as locating paper towel dispensers at sinks and waste
containers near the room door, installing mechanically
operated doors, or using other effective means.

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7.7.1.2.4

Enclosed/Doors (30)
Toilet rooms must be completely enclosed and must have tightfitting, self-closing doors that must be kept closed except during
cleaning or maintenance.

7.7.1.2.5

Waste Receptacle (30)
EASILY CLEANABLE receptacles must be provided for waste
materials.

7.7.1.2.6

Unlocked (29 C)
Toilet facilities intended for use by galley personnel must not be
locked when the galley is in service.

7.7.1.3

7.7.2

Handwashing and Toilet Facility Maintenance

7.7.1.3.1

Accessible (29 C)
Handwashing facilities must be used for no other purpose and must
be ACCESSIBLE at all times.

7.7.1.3.2

Facilities Clean/Good Repair (30)
Handwashing facilities must be kept clean and in good repair.

7.7.1.3.3

Soap/Towels (30)
Each handwashing facility must have a supply of hand-cleansing
soap or detergent and a supply of SINGLE-SERVICE paper towels
available.

7.7.1.3.4

Toilets Clean/Good Repair (30)
Toilet fixtures must be kept clean and in good repair.

7.7.1.3.5

Toilet Tissue (30)
A supply of toilet tissue must be provided at each toilet at all times.

Passenger Self-Service Buffet Handwashing Stations (30)

7.7.2.1

Installation Date
The following section applies to all vessels with a keel laid date of June
1, 2018 or later and any FOOD self-service areas that have been modified
since June 1, 2018, including replacement, relocation, or addition of
buffet self-service counter(s) or self-service EQUIPMENT.

7.7.2.2

Number
Provide one obvious handwashing station per 100-passenger seating or
fraction thereof. Stations should be equally distributed between the major
passenger entry points to the buffet area and must be separate from a toilet
room.
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7.7.2.3

Passenger Entries
Provide handwashing stations at each minor passenger entry to the main
buffet areas proportional to the passenger flow, with at least one per entry.
These handwash stations can count toward the requirement of one station
per 100 passengers.

7.7.2.4

Self-Service Stations Outside the Main Buffet
Provide at least one handwashing station at the passenger entrance of each
self-service station outside of the main buffet. BEVERAGE stations are
excluded.

7.7.2.5

Equipment and Supplies
The handwashing station must include a handwash sink with hot and cold
water, soap dispenser, and SINGLE-USE paper towel dispenser. Electric
hand dryers can be installed in addition to paper towel dispensers. Each
handwashing station must have a supply of hand-cleansing soap or
detergent and a supply of SINGLE-SERVICE paper towels available.
Waste receptacles must be provided in close proximity to the handwash
sink and sized to accommodate the quantity of paper towel waste
generated. The handwashing station may be decorative but must be
nonabsorbent, durable, and EASILY CLEANABLE.

7.7.2.6

Automatic Handwashing System
An automatic handwashing system in lieu of a handwash sink is
acceptable.

7.7.2.7

Sign
Each handwashing station must have a sign advising passengers to wash
hands before eating. A pictogram can be used in lieu of words on the sign.

7.7.2.8

Location
Stations can be installed just outside of the entry. Position the
handwashing stations along the passenger flow to the buffets.

7.7.2.9

Lighting
The light intensity must be at least 110 lux (10 foot candles) at passenger
handwashing stations.

7.7.3

Solid Waste

7.7.3.1

Receptacles and Containers

7.7.3.1.1

Containers (32)
Receptacles and waste-handling containers for REFUSE and
recyclables and for use with materials containing FOOD residue
must be durable, nonabsorbent, EASILY CLEANABLE, and
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leakproof.
7.7.3.1.2

Insect/Rodent Resistant (32)
Receptacles and waste-handling containers for REFUSE and
recyclables and for use with materials containing FOOD residue
must be insect and rodent resistant and must have tight-fitting lids.

7.7.3.1.3

Covered/Provided (32)
Receptacles and waste-handling containers must be kept covered
when not in continuous use and after they are filled.

7.7.3.1.4

Location (32)
A receptacle or waste-handling container must be provided in each
area of the vessel or premise where REFUSE is generated or
commonly discarded or where recyclables are placed.

7.7.3.1.5

Wash Facilities (32)
Facilities suitable for washing receptacles and waste-handling
containers must be provided separate from FOOD EQUIPMENT
and UTENSIL storage areas or FOOD PREPARATION AREAS.

7.7.3.1.6

Design/Supplies (32)
The designated container wash area must be EASILY
CLEANABLE and must have tempered water, access to detergent,
and suitable drainage.

7.7.3.1.7

Cleaned (32)
Receptacles and waste-handling containers must be cleaned when
emptied.

7.7.3.2

Garbage and Refuse Storage Room

7.7.3.2.1

Easily Cleanable/Durable (32)
The dry and refrigerated garbage and REFUSE storage room must
be constructed of EASILY CLEANABLE, corrosion-resistant,
nonabsorbent, and durable materials.

7.7.3.2.2

Size (32)
The garbage and REFUSE storage room must be large enough to
store and process the garbage and REFUSE.

7.7.3.2.3

Prevent Contamination (32)
The garbage and REFUSE storage room must be located so as to
prevent CONTAMINATION in FOOD PREPARATION, FOOD
STORAGE, and UTENSIL washing areas.

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7.7.3.2.4

7.7.4

Good Repair/Clean (32)
The garbage and REFUSE storage room must be maintained in
good repair and kept clean.

Liquid Waste Disposal and Plumbing

7.7.4.1

Drain Lines

7.7.4.1.1

Drain Lines (19)
Drain lines from all fixtures; sinks; appliances; compartments;
refrigeration units; or devices used, designed for, or intended to be
used in the a) preparation, b) processing, c) storage, or d) handling
of FOOD, ice, or drinks must be indirectly connected to
appropriate waste systems by means of an AIR GAP or AIRBREAK.
Drain lines from handwashing and mop sinks may be directly
connected to the appropriate waste system.

7.7.4.1.2

Overhead (19)
Drain lines carrying SEWAGE or other liquid waste must not pass
directly overhead or horizontally through spaces used for
preparing, serving, or storing FOOD or for washing or storing
UTENSILS and EQUIPMENT. Drain lines that are unavoidable in
these FOOD AREAS must be sleeve-welded and must not have
mechanical couplings.

7.7.4.1.3

Warewash Sink/Machine Drains (28)
All drain lines from WAREWASHING sinks or machines must
drain through an AIR GAP or AIR-BREAK to a drain or
SCUPPER.

7.7.4.2

Liquid Waste Disposal

7.7.4.2.1

Discharge (35)
BLACK and GRAY WATER must be discharged to the vessel’s
wastewater disposal system and must not pool on the deck.

7.7.4.2.2

Leakage (35)
Leakage of SEWAGE tanks or discharge of SEWAGE into the
bilge or other areas on the vessel is prohibited.

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7.7.4.3

Plumbing

7.7.4.3.1

7.7.5

Good Repair (34)
A PLUMBING SYSTEM in a FOOD AREA must be maintained
in good repair.

Decks, Bulkheads, and Deckheads
This applies to self-service and served candy shops where employees serve
candy and refill self-service containers and CONSUMERS serve themselves.

7.7.5.1

Design and Construction

7.7.5.1.1

Cleanable (33)
Decks, BULKHEADS, and DECKHEADS in FOOD preparation,
WAREWASHING, pantries, bars, and FOOD and EQUIPMENT
storage areas must be constructed and maintained for easy
cleaning.
Decks may be of nonskid construction provided they are EASILY
CLEANABLE. Carpet is not considered EASILY CLEANABLE
and should not be used in these areas.
EQUIPMENT can be stored in unfinished lockers or rooms in
sealed or resealed original packaging, plastic boxes with
complete coverage (plastic wrap if needed), and/or wrapped in
plastic. EQUIPMENT must be off the deck (rack/deck
stand/pallet) and the deck must be clean.
EQUIPMENT and shelving in unfinished lockers or rooms
must be kept clean. Shelving does not need to meet EASILY
CLEANABLE standard.
No SINGLE-SERVICE/SINGLE-USE ITEMS or chemicals
should be stored in unfinished lockers or rooms.
Exposed GREY WATER and BLACK WATER lines must not
to be in unfinished EQUIPMENT lockers if they are push-fit
or coupled. These lines can be solid pipe, butt-welded, or
sleeve-welded. If plastic pipe, the lines can be heat fused or
chemically welded.

7.7.5.1.2

Coving (33)
BULKHEAD/deck, EQUIPMENT/deck, cabinet/deck, and DECK
SINK coaming/deck junctures must have COVING (including
galleys, pantries, buffets, bars, waiter stations, dining room work
counters, provisions, FOOD STORAGE ROOMS,
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EQUIPMENT/UTENSIL storage rooms, and toilet rooms intended
for use by galley personnel).
7.7.5.1.3

Finishes (33)
BULKHEADS and DECKHEADS must have SMOOTH, hard
finishes and light-colored surfaces.

7.7.5.1.4

Corrosion Resistant (33)
Decks, BULKHEADS, and DECKHEADS in FOOD
PREPARATION, WAREWASHING, pantries, and storage areas
must be corrosion resistant.

7.7.5.1.5

Attached Equipment (33)
Light fixtures, vent covers, and similar EQUIPMENT attached to
the BULKHEADS or DECKHEADS must be EASILY
CLEANABLE.

7.7.5.1.6

Exposed Lines (33)
Exposed utility service lines and pipes, including lines for fire
detection and protection systems, must be installed so they do not
obstruct or prevent cleaning.

7.7.5.1.7

Cleanable Surfaces (33)
Surfaces subject to routine splashes, spillage, or other soiling
during normal use must have EASILY CLEANABLE features.

7.7.5.1.8

Deck Mats (33)
Mats must be designed to be REMOVABLE and EASILY
CLEANABLE.

7.7.5.2

Maintenance

7.7.5.2.1

Clean (33)
Decks, BULKHEADS, DECKHEADS, and attached
EQUIPMENT in FOOD PREPARATION, WAREWASHING,
pantries, and storage areas must be cleaned as often as necessary.

7.7.5.2.2

Timing (33)
Cleaning must be done during periods when the least amount of
FOOD is exposed.

7.7.5.2.3

Good Repair (33)
Decks, BULKHEADS, and DECKHEADS in FOOD
PREPARATION, WAREWASHING, pantries, and storage areas
must be maintained in good repair.

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7.7.5.2.4

Ventilation (33)
Slots for supply ventilation over the void space (plenum) are not
allowed directly over FOOD preparation areas, FOOD STORAGE
areas, or clean EQUIPMENT storage.
This section applies to vessels built or renovated in accordance
with the 2011 VSP Construction Guidelines or later.

7.7.6

Lighting
This section applies to self-service and served candy shops where employees
serve candy and refill self-service containers and CONSUMERS serve
themselves.

7.7.6.1

Intensity

7.7.6.1.1

220 Lux/20 Foot Candles (36)
The light intensity must be at least 220 lux (20 foot candles) on
FOOD preparation surfaces.
The light intensity must be at least 220 lux (20 foot candles) as
measured 75 centimeters (30 inches) above the deck in FOOD
PREPARATION AREAS, handwashing facilities,
WAREWASHING areas, EQUIPMENT, and UTENSIL storage,
pantries, toilet rooms, and CONSUMER self-service areas.

7.7.6.1.2

110 Lux/10 Foot Candles (36)
When lights are in use, the light intensity must be at least 110 lux
(10 foot candles) at a distance of 75 centimeters (30 inches) above
the deck in walk-in refrigerator units and DRY STORAGE
AREAS and in other areas and rooms during cleaning operations.
The light intensity must be at least 110 lux (10 foot candles)
behind and around mounted EQUIPMENT, including countermounted EQUIPMENT.

7.7.6.1.3

7.7.6.2

Bars and Waiter Stations (36)
The light intensity must be at least 110 lux (10 foot candles) at
handwashing stations in bars. In bars and dining room waiter
stations, provide 220 lux (20 foot candles) light intensity during
cleaning operations.

Protected

7.7.6.2.1

Shielded/Shatter Resistant (36)
Light bulbs must be shielded, coated, or otherwise shatter resistant
in areas with exposed FOOD; clean EQUIPMENT, UTENSILS,
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and LINENS; or unwrapped SINGLE-SERVICE and SINGLEUSE ARTICLES.
7.7.6.2.2

7.7.7

Ventilation

7.7.7.1

Design and Operation

7.7.7.1.1

Sufficient (37)
All FOOD preparation, WAREWASHING, and toilet rooms must
have sufficient ventilation to keep them free of excessive heat,
steam, condensation, vapors, obnoxious odors, smoke, and fumes.

7.7.7.1.2

Effective (37)
Ventilation hood systems and devices must operate effectively to
prevent grease and condensate from collecting on the
BULKHEADS and DECKHEADS and to remove contaminants
generated by EQUIPMENT located under them.

7.7.7.1.3

No Contamination (37)
Heating, ventilating, and air conditioning systems must be
designed and installed so that make-up air intake and exhaust vents
do not cause CONTAMINATION of FOOD, FOOD-CONTACT
SURFACES, EQUIPMENT, or UTENSILS.

7.7.7.2

Maintenance

7.7.7.2.1

7.7.8

Heat Lamps (36)
An infrared or other heat lamp must be protected against breakage
by a shield surrounding and extending beyond the bulb so only the
face of the bulb is exposed.

Filters (37)
Filters and other grease-extracting EQUIPMENT must be designed
to be READILY REMOVABLE for cleaning and replacement if
not designed to be CLEANED IN PLACE. Intake and exhaust air
ducts must be cleaned and filters changed so they are not a source
of CONTAMINATION by dust, dirt, and other materials.

Cleaning Equipment and Unnecessary Articles

7.7.8.1

Storage

7.7.8.1.1

Necessary Articles (38)
Only articles necessary for the FOOD service operation must be
stored in FOOD PREPARATION, FOOD STORAGE, and
WAREWASHING areas.

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7.7.8.1.2

Cleaning Locker (38)
Maintenance tools such as mops, brooms, and similar items must
be stored in a designated locker so they do not contaminate FOOD,
FOOD-CONTACT SURFACES of UTENSILS and
EQUIPMENT, LINENS, or SINGLE-SERVICE and SINGLEUSE ARTICLES.

7.7.8.1.3

Labeled (38)
The locker must be labeled “CLEANING MATERIALS ONLY.”

7.7.8.1.4

Orderly Manner (38)
Maintenance tools such as mops, brooms, and similar items must
be stored in an orderly manner that facilitates cleaning of the area
used for storing the maintenance tools.

7.7.8.1.5

Mop Drying (38)
After use, mops must be placed in a position that allows them to air
dry without soiling walls, EQUIPMENT, or supplies.

7.7.8.1.6

Bucket Storage (38)
Wash, rinse, and sanitizing buckets or other containers may be
stored with maintenance tools as long as they are stored inverted
and nested.

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8.0

Integrated Pest Management (IPM)

This section includes the following subsections:
8.1
Plan Development, Evaluation, and Use of Pesticides
8.2
Pest Control
8.3
Knowledge
References for 8.0 Integrated Pest Management (IPM) can be found in Annex 14.8.

8.1

Plan Development, Evaluation, and Use of Pesticides

8.1.1

IPM Plans

8.1.1.1

IPM Plan (40)
Each vessel must have an IPM plan to implement effective monitoring and
control strategies for pests aboard the vessel.

8.1.1.2

Monitoring (40)
The IPM plan must set a schedule for periodic active monitoring
inspections, including some at night or during periods of no or minimal
activity.

8.1.1.3

Logs (40)
The IPM plan must include provisions for logs for active monitoring of
pest sightings in operational areas of the vessel. The IPM plan also must
include provisions for training of crew members in charge of log
completion. The time of the active monitoring inspections must be
recorded in the log.

8.1.1.4

Passive Surveillance (40)
The IPM plan must include passive surveillance procedures such as glue
traps or other passive monitoring devices and must include the location of
each. A passive device monitoring log must be maintained.

8.1.1.5

Action and Follow Up (40)
When pests are observed during an inspection, the log must include action
taken as well as follow-up inspection results.

8.1.2

Plan Evaluation

8.1.2.1

Evaluation (40)
The vessel’s IPM plan must be evaluated for effectiveness periodically or
whenever there is a significant change in the vessel’s operation or
structure (e.g., renovation).

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Evaluation may be required more frequently in areas where pest
infestations cannot be controlled.
8.1.2.2

Reviews (40)
IPM plan evaluations and changes must be documented in the IPM plan.

8.1.2.3

Inspections (40)
The IPM plan, monitoring records, and other documentation must be
available for review during inspections.

8.1.3

IPM and Pesticide Use

8.1.3.1

8.2

Pesticide Application

8.1.3.1.1

Pesticide Record (40)
The IPM plan must include a record of GENERAL-USE and
RESTRICTED-USE PESTICIDES used to control pests and
vectors. The record must include all GENERAL-USE and
RESTRICTED-USE PESTICIDES currently onboard the vessel
and those used in the previous 12 months.

8.1.3.1.2

Restricted Use (39 C)
A RESTRICTED-USE PESTICIDE must be applied only by a
certified applicator or a person with training and testing equivalent
to that of a certified applicator.

8.1.3.1.3

Applicator Training (40)
Training of the pest-control personnel must be documented.

8.1.3.1.4

Safety (40)
The IPM plan must establish health and safety procedures to
protect the passengers and crew.

Pest Control

8.2.1

Exclusion

8.2.1.1

Food Areas

8.2.1.1.1

Effective Control (39 C)
The presence of insects, rodents, and other pests must be
effectively controlled to minimize their presence in the FOOD
STORAGE, preparation, and service areas and WAREWASHING
and UTENSIL storage areas aboard a vessel.

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8.2.1.1.2

Exclusion (40)
Entry points where pests may enter the FOOD AREAS must be
protected.
Rat guards must be made of a durable and nonchewable material.
Single-line, multiple-line, or conical shape rat guards should be
used according to the manufacturer’s specifications.
Rat guards must be on all lines that go ashore on arrival and until
1 hour before the ship leaves port. Each line must have at least one
rat guard placed either as far as practicable from the pier or as far
as practicable from the ship but still close enough for any openings
to be stuffed with nonchewable material. Rat guards must not be
staggered on adjacent lines, and a group of lines must not be
merged onto one rat guard.

8.2.1.1.3

Incoming Food and Other Supplies (40)
Incoming shipments of FOOD and all other supplies must be
routinely inspected for evidence of insects, rodents, and other
pests. A record of these inspections must be maintained onboard
the vessel and must be available for review during inspections.

8.2.1.1.4

IPM Inspections (40)
All FOOD AREAS must be inspected at a frequency that can
quickly detect the evidence of pests, harborage conditions,
cleanliness, and protection of outer openings.
Nonfood Areas
Reasonable care must be given to conduct inspections in nonfood
areas for the presence of insects, rodents, and other pests.
The garbage handling areas of the vessel must be inspected at least
weekly for the presence of insects, rodents, and other pests. The
results of these inspections must be maintained in a log. These
results may be included in the log of the FOOD AREA
inspections.

8.2.2

Control Measures

8.2.2.1

Chemical

8.2.2.1.1

Chemical Controls (39 C)
Chemical control measures must conform to products and
application procedures specifically allowed in the FOOD safety
section of these guidelines and the vessel’s IPM plan.

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8.2.2.2

8.3
8.3.1

Physical

8.2.2.2.1

Insect-Control Devices (40)
Insect-control devices that electrocute or stun flying insects are not
permitted in FOOD AREAS.

8.2.2.2.2

Food Protection (19)
Insect control devices such as insect light traps must not be located
over FOOD STORAGE, FOOD PREPARATION AREAS, FOOD
SERVICE stations, or clean EQUIPMENT. Dead insects and
insect fragments must be prevented from falling on exposed
FOOD.

8.2.2.2.3

Utensil Protection (28)
Insect-control devices must not be located over WAREWASHING,
UTENSIL storage areas, EQUIPMENT, UTENSILS, LINENS, or
unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.
Dead insects and insect fragments must be prevented from falling
on clean items.

8.2.2.2.4

Cleaning (40)
Dead or trapped insects, rodents, and other pests must be removed
from control devices and the vessel at a frequency that prevents
their accumulation or decomposition or the attraction of other
pests.

Integrated Pest Management Knowledge
Demonstration of Knowledge (44)
The supervisor or PERSON IN CHARGE of IPM operations on the vessel must
demonstrate to VSP—on request during inspections—knowledge of IPM
operations. The supervisor or PERSON IN CHARGE must demonstrate this
knowledge by compliance with this section of these guidelines or by responding
correctly to the inspector’s questions as they relate to the specific operation. In
addition, the supervisor or PERSON IN CHARGE of IPM operations on the
vessel must ensure that employees are properly trained to comply with this
section of the guidelines in this manual as it relates to their assigned duties.

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9.0

Housekeeping

This section includes the following subsections:
9.1
OUTBREAK Prevention and Management Procedures
9.2
Knowledge
References for 9.0 Housekeeping can be found in Annex 14.9.

9.1

Outbreak Prevention and Management Procedures

9.1.1

Disinfection

9.1.1.1

Public Areas

9.1.1.1.1

Continuous Disinfection (41)
When the cumulative proportion of cases of AGE among
passengers or crew members is ≥2%, the OUTBREAK
management response must include cleaning and disinfecting all
public areas, including handrails and restrooms, on a continuous
basis while passengers and/or crew are circulating in those areas.
This process involves DISINFECTION of hand-contact
surfaces of all public areas, including restrooms and handrails,
throughout the ship and identified in the OPRP. Workers
disinfect these surfaces without interruption along a logical
route by deck, venue, and area when people are present or
circulating in these areas.

9.1.1.1.2

Cabin Cleaning (41)
Cabins that house passengers or crew with AGE must be cleaned
and disinfected daily while the occupants are ill.

9.1.1.1.3

Precautionary Measures (41)
Precautionary measures by housekeeping personnel must be taken
in consultation with the vessel’s medical staff to prevent the spread
of AGE from cabin to cabin.

9.1.1.1.4

Example
Precautionary measures by the housekeeping personnel may
include using disposable personal protection EQUIPMENT,
including gloves that are changed after each cabin; cleaning
cabins with ill passengers or crew after all other cabins; or
having specific crew members only clean cabins of ill
passengers or crew.

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9.1.1.1.5

Written OPRP (41)
Each vessel must have a written OUTBREAK Prevention and
Response Plan (OPRP) that details standard procedures and
policies to specifically address AGE onboard. The written OPRP
must include the following at a minimum:
•

Duties and responsibilities of each department and their
staff for all passenger and crew public areas.

•

Steps in OUTBREAK management and control and the
trigger required for action at each step.
At a minimum, triggers must address a graduated approach
to OUTBREAK management in response to increasing case
counts. Additionally, triggers may be based on events,
such as reports of public vomiting/diarrhea, increased
room service requests, meal or excursion cancellations,
missed events, or others.
Cruise ship AGE surveillance data has shown that a
0.45% daily ATTACK RATE is indicative of a pending
OUTBREAK.

•

DISINFECTANT products or systems used, including the
surfaces or items the DISINFECTANTS will be applied to,
concentrations, and required contact times. The
DISINFECTANT products or systems must be effective
against human norovirus or an acceptable surrogate (e.g.,
caliciviruses).

•

Procedures for informing passengers and crew members of
the OUTBREAK. This section should address the
procedures for notification of passengers embarking the
vessel after an OUTBREAK voyage. In the case of an
extended voyage separated into segments, such as a world
cruise, this requirement applies to passengers embarking
for the segment after an OUTBREAK segment.

•

Procedures for returning the vessel to normal operating
conditions after an OUTBREAK.

•

Procedures to protect the passengers and crew from
exposure to DISINFECTANTS, if not already included in
the vessel’s safety management system. At a minimum, this
must include the following:
o Material safety data sheets (MSDSs).
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o Personal protective EQUIPMENT for crew.
o Health and safety procedures to minimize
respiratory and dermal exposures to both passengers
and crew.
9.1.1.1.6

Public Toilet Facilities (41)
Passenger and crew public toilets (not including FOOD-area
toilets) must be provided with a handwashing station that includes
the following:
• Hot and cold running water.
• Soap.
• A method to dry hands (e.g., sanitary hand-drying device,
paper towels).
• A sign advising users to wash hands (pictograms are
acceptable).

9.1.1.1.7

Hands-Free Exit (41)
Passenger and crew public toilet facilities must be equipped so
persons exiting the toilet room are not required to touch the door
handle with bare hands.
Where toilet stalls include handwashing facilities, the bare-handsfree contact must begin in the toilet stall. Toilet facilities with
multiple exits, such as spa dressing rooms, must have bare-handsfree contact at each exit.
Bare-hands-free contact may be accomplished by methods
such as locating paper towel dispensers at sinks and waste
containers near the room door, installing mechanically
operated doors, removing doors, or using other effective
means.

9.1.1.1.8

Sign (41)
A sign must be posted advising users of toilet facilities to use hand
towel, paper towel, or tissue to open the door unless the exit is
hands free.
A pictogram that illustrates the correct use and disposal of paper
towels may be used in lieu of a sign.

9.2
9.2.1

Housekeeping Knowledge
Demonstration of Knowledge (44)
The supervisor or PERSON IN CHARGE of housekeeping operations on the
vessel must demonstrate to VSP—on request during inspections—knowledge of
housekeeping operations. The supervisor or PERSON IN CHARGE must
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demonstrate this knowledge by compliance with this section of these guidelines or
by responding correctly to the inspector’s questions as they relate to the specific
operation. In addition, the supervisor or PERSON IN CHARGE of housekeeping
operations on the vessel must ensure that employees are properly trained to
comply with this section of the guidelines in this manual as it relates to their
assigned duties.

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10.0 Child Activity Centers

This section includes the following subsections:
10.1 Diaper Changing
10.2 Toilets and Handwashing
10.3
Cleaning and DISINFECTION
10.4 Exclusions
10.5 Knowledge
References for 10.0 Child Activity Centers can be found in Annex 14.10.

10.1

Diaper Changing

10.1.1 Diaper-Changing Facilities
10.1.1.1 Design

10.2

10.1.1.1.1

Diaper Changing (42)
If children who wear diapers are accepted in the CHILD
ACTIVITY CENTER, diaper-changing stations and disposal
facilities must be provided.

10.1.1.1.2

Diaper-Changing Stations (42)
Each station must include the following:
• A changing table that is nonabsorbent, nontoxic,
SMOOTH, durable, EASILY CLEANABLE, and designed
for diaper changing.
• A supply of disposable diapers, gloves, wipes, table
cleanser, and DISINFECTANT.
• An airtight soiled-diaper receptacle.
• An adjacent handwashing station.

10.1.1.1.3

Signs (42)
Signs must be posted in the diaper changing area advising
handwashing after each diaper change.

Toilets and Handwashing

10.2.1 Employee Handwashing (42)
Vessels constructed to the VSP 2005 Construction Guidelines or later must have
at least one handwashing station separate from the toilet room(s). The
handwashing station must be maintained clean and available at all times.

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10.2.2 Facilities
Sections 9.1.1.1.6–9.1.1.1.8 also apply to this section, except that the sign
advising users to wash hands (section 9.1.1.1.8) is not required.
10.2.2.1 Design
10.2.2.1.1

Child-Size Toilet (42)
If toilet rooms are located in a CHILD ACTIVITY CENTER,
CHILD-SIZE TOILET(s) or child-ACCESSIBLE toilet(s) (childsize seat and step stool) and handwashing facilities must be
provided.
CHILD-SIZE TOILETS (to include the toilet seat) must have a
maximum height of 280 millimeters (11 inches) and a toilet seat
opening no greater than 203 millimeters (8 inches). Handwashing
sinks must have a maximum height of 560 millimeters (22 inches)
above the deck or a step stool must be provided.

10.2.2.1.2

Toilet Supplies (42)
Each child’s toilet facility must be provided with a supply of toilet
tissue, disposable gloves, and sanitary wipes.

10.2.2.1.3

Waste Receptacle (42)
An airtight, washable waste receptacle must be conveniently
located to dispose of excrement, soiled sanitary wipes, and soiled
gloves. Waste materials must be removed from the CHILD
ACTIVITY CENTER each day.

10.2.2.1.4

Handwashing Supplies (42)
Soap, paper towels or air dryers, and a waste towel receptacle must
be located at handwashing stations.

10.2.2.1.5

Signs (42)
Signs must be posted in children’s toilet room advising providers
to wash their hands and the children’s hands after assisting
children with using the toilet.

10.2.2.1.6

Assistance (42)
Children under 6 years old must be assisted in washing their hands
in the CHILD ACTIVITY CENTER after using the toilet room,
before eating, and after otherwise contaminating their hands.

10.2.2.1.7

Separate (42)
Separate toilet facilities must be provided for CHILD ACTIVITY
CENTER staff. CHILD ACTIVITY CENTER staff must not use
the children’s toilet facilities. Public toilet facilities are acceptable.
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10.2.2.1.8

Exiting (41)
Toilet rooms must be equipped so that persons exiting the toilet
room are not required to handle the door with bare hands.

10.2.2.2.9

Temperature (42)
The maximum water temperature for a handwashing station must
not exceed 43°C (110°F).

10.2.2.2.10 Outside Toilet Rooms (42)
Handwashing stations designated for children and located outside
toilet rooms must meet the requirements in sections 10.2.2.1.1 and
10.2.2.1.9.

10.3

Cleaning and Disinfection

10.3.1 Employee Handwashing
10.3.1.1 When to Wash Hands (12 C)
Child care providers must wash their hands before giving FOOD or
BEVERAGES to children.
10.3.2 Furnishings and Toys
10.3.2.1 Construction
10.3.2.1.1

Cleanable (42)
Surfaces of tables, chairs, and other furnishings that children touch
with their hands must be cleanable.

10.3.2.1.2

Condition (42)
Toys used in the CHILD ACTIVITY CENTER must be
maintained in a clean condition.

10.3.2.2 Procedures
10.3.2.2.1

Hard Surfaces (42)
Surfaces that children touch with their hands must be cleaned and
disinfected daily with products labeled by the manufacturer for that
purpose.

10.3.2.2.2

Toy Cleaning/Ball Pits (42)
Toys used in the CHILD ACTIVITY CENTER must be cleaned
and disinfected daily.
Balls used in ball pits/pens must be cleaned when contaminated or
at least once per week.
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If a CHEMICAL DISINFECTANT is used, toys must be air dried
before use.

10.4

10.3.2.2.3

Tables/High Chairs (42)
Tables and high chair trays must be cleaned and disinfected before
and after they are used for eating.

10.3.2.2.4

Decks (42)
Carpeting must be vacuumed daily and must be periodically
cleaned when it becomes visibly soiled. Decks must be washed and
disinfected when soiled or at least daily.

10.3.2.2.5

Facility Cleaning/Disinfecting (42)
Diaper changing stations, handwashing facilities, and toilet rooms
must be cleaned and disinfected daily and when soiled during use.

10.3.2.2.6

Linens Laundered (42)
LINENS such as blankets, sheets, and pillow cases must be
laundered between each use.

10.3.2.2.7

Costumes (42)
Costumes worn by children—including clothing items, masks, and
hats—must be laundered, cleaned and disinfected, discarded,
retained by the guest, or dry cleaned between each use.

Exclusions

10.4.1 Children with Infectious Illness
10.4.1.1 Procedures
10.4.1.1.1

Written Guidance (42)
Written guidance on symptoms of common childhood infectious
illnesses must be posted at the entrance of the CHILD ACTIVITY
CENTER.

10.4.1.1.2

Exclusion Policy (42)
The CHILD ACTIVITY CENTER must have a written exclusion
policy on procedures to be followed when a child develops
symptoms of an infectious illness while at the center.
The policy must include a requirement for written clearance from
the medical staff before a child with symptoms of infectious illness
can be allowed in the CHILD ACTIVITY CENTER.

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This policy must be posted at the entrance of the CHILD
ACTIVITY CENTER.
10.4.1.1.3

10.5

Infectious Illness (42)
Children with infectious illness must not be allowed in the CHILD
ACTIVITY CENTER without written permission from the vessel’s
medical staff.

Child Activity Center Knowledge

10.5.1 Demonstration of Knowledge (44)
The supervisor or PERSON IN CHARGE of CHILD ACTIVITY CENTER
operations on the vessel must demonstrate to VSP—on request during
inspections—knowledge of CHILD ACTIVITY CENTER operations. The
supervisor or PERSON IN CHARGE must demonstrate this knowledge by
compliance with this section of these guidelines or by responding correctly to
the inspector’s questions as they relate to the specific operation. In addition, the
supervisor or PERSON IN CHARGE of CHILD ACTIVITY CENTER
operations on the vessel must ensure that employees are properly trained to
comply with this section of the guidelines in this manual as it relates to their
assigned duties.

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11.0 Heating, Ventilation, and Air Conditioning (HVAC) Systems,
Fountains, Misting Systems, Humidifiers, and Showers

This section includes the following subsections:
11.1 HVAC Construction and Maintenance
11.2 Fountains, Humidifiers, Misting Systems, and Showers
11.3 Knowledge

References for 11.0 Heating, Ventilation, and Air Conditioning (HVAC) Systems, Fountains,
Misting Systems, Humidifiers, and Showers can be found in Annex 14.11.

11.1

HVAC Construction and Maintenance

11.1.1 Construction
11.1.1.1 Condensate Pans (43)
Air handling unit condensate drain pans and collection systems must be
able to be accessed for inspection, maintenance, and cleaning. Installation
of sight windows or other effective methods for full inspection of
condensate collection pans must be used when original EQUIPMENT
access makes evaluation during operational inspections impractical.
11.1.1.2 Self Draining (43)
Condensation collection pans must be self draining.
11.1.1.3 Potable Water (43)
Only POTABLE WATER can be used for cleaning the HVAC distribution
system.
11.1.2 Maintenance
11.1.2.1 Air Handling Units (43)
Air handling units must be kept clean.
11.1.2.2 Condensers (43)
Evaporative condensers must be inspected at least annually and cleaned as
necessary to remove scale and sediment. Cooling coils and condensate
pans must be cleaned as necessary to remove dirt and organic material.
11.1.2.3 Inspection and Maintenance Plan (43)
Vessels must have a plan to inspect and maintain HVAC systems in
accordance with the manufacturer’s recommendations and industry
standards. The written inspection, cleaning, and maintenance plan for the
HVAC system must be maintained on the vessel and available for review
during inspections.
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Documentation of the inspection, cleaning, and maintenance plan must be
available for review during inspections.
An electronic maintenance tracking system is acceptable for both the
plan and the documentation if the work description and action
completed are available.

11.2

Fountains, Humidifiers, Misting Systems, and Showers

11.2.1 Fountains, Humidifiers, and Misting Systems
11.2.1.1 Water Source
11.2.1.1.1

Sprays (43)
Only POTABLE WATER can be used for water sprays, decorative
fountains, humidifiers, and misting systems. The water must be
further treated to avoid microbial buildup in the operation of water
sprays, fountains, humidifiers, and misting systems.

11.2.1.2 Fountains and Misting Systems
11.2.1.2.1

Clean (43)
Decorative fountains and misting systems must be maintained free
of Mycobacterium, Legionella, algae, and mold growth.
For systems installed after the adoption of the VSP 2011
Operations Manual,
• Provide an automated treatment system (halogenation, UV,
or other effective DISINFECTANT) to prevent the growth
of Mycobacterium and Legionella in any decorative
fountain, misting system, or similar facility.
• Ensure that nozzles are REMOVABLE for cleaning and
DISINFECTION.
• Ensure that pipes and reservoirs can be drained when the
fountain/system is not in use.
PORTABLE units must be maintained clean.

11.2.1.2.2

Shock Treatment (43)
For misting systems and similar facilities, ensure that these
systems can also be manually disinfected (halogenation, heat, etc.).
If heat is used as a DISINFECTANT, ensure that the water
temperature, as measured at the misting nozzle, can be maintained
at 65°C (149°F) for a minimum of 10 minutes.

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11.2.2 Hot-Water System and Showers
11.2.2.1 Maintenance
11.2.2.1.1

Hot-Water System (43)
The potable hot-water system—including shower heads—must be
maintained to preclude growth of Mycobacterium or Legionella.

11.2.2.1.2

Showers (43)
Shower heads must be cleaned and disinfected every 6 months.
DISINFECTION must be accomplished with an appropriate
HALOGEN-based DISINFECTANT at 10 ppm for 60 minutes, or
an equivalent CT VALUE.
Shower head cleaning and DISINFECTION must be recorded in a
log and maintained on the vessel.

11.3
HVAC Systems, Fountains, Misting Systems, Humidifiers, and
Showers Knowledge
11.3.1 Demonstration of Knowledge (44)
The supervisor or PERSON IN CHARGE of HVAC operations on the vessel
must demonstrate to VSP—on request during inspections—knowledge of
HVAC systems, fountains, misting systems, humidifiers, and showers
operations. The supervisor or PERSON IN CHARGE must demonstrate this
knowledge by compliance with this section of these guidelines or by responding
correctly to the inspector’s questions as they relate to the specific operation. In
addition, the supervisor or PERSON IN CHARGE of HVAC systems, fountains,
misting systems, humidifiers, and showers operations on the vessel must ensure
that employees are properly trained to comply with this section of the guidelines
in this manual as it relates to their assigned duties.

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12.0 Administrative Guidelines

This section includes the following subsections:
12.1 Inspections
12.2 Inspection Report
12.3 Risk-based Scoring and Correction Priority
12.4 Closing Conference
12.5 Inspection Review
12.6 Corrective Action Statement
12.7 Correction Affidavit
12.8 Inspection Publication
12.9 Recommendation That the Vessel Not Sail
12.10 Reinspections and Follow-up Inspections
12.11 Construction/Renovation Inspections
12.12 Other Environmental Investigations
12.13 VARIANCES
References for 12.0 Administrative Guidelines can be found in Annex 14.12.

12.1

Inspections

12.1.1 Inspection Procedures
12.1.1.1 Routine Inspections
An unannounced, complete sanitation inspection by VSP Environmental
Health Officers (EHOs) will be done twice each federal fiscal year if the
vessel is available.
12.1.1.2 IHR Ship Sanitation Inspections
The Vessel Sanitation Program will conduct International Health
Regulations (IHR) ship sanitation inspections during unannounced routine
operational inspections of cruise ships using the final APPROVED IHR
inspection manual from the World Health Organization (WHO). The IHR
inspection will only be conducted if there is sufficient time to do both
inspections while the ship is in port. There will be no additional fee
charged for a dual inspection. The IHR inspection will not be conducted if
the cruise line involved has invoices from other ship inspections unpaid
for more than 60 days from receipt of those invoices.
VSP will also provide extensions to existing ship sanitation control
exemption certificates. Because the standard for the IHR inspections is set
by WHO, the ship will be issued the certificate appropriate to the findings
of the inspection. The findings specific to the IHR will be so designated in
the inspection report narrative.

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12.1.1.3 Inspectors
VSP EHOs will be trained in the interpretation and application of the
current VSP Operations Manual.
12.1.1.4 Boarding
The VSP EHO or EHOs will board the vessel and immediately inform the
master of the vessel or a designated agent that a vessel sanitation
inspection is to be conducted.
12.1.1.5 Sequence
The VSP EHO or EHOs will then conduct the inspection in a logical
sequence until all areas identified in this manual have been inspected.
12.1.1.6 Imminent Health Hazard Detection
The VSP EHO or EHOs will contact the master of the vessel or a
designated agent and the VSP Chief immediately during an inspection
about a possible recommendation that the vessel not sail
• If an IMMINENT HEALTH HAZARD as specified in section
12.9.1 is found to exist on the vessel AND
• If these deficiencies possibly cannot be corrected before the
inspection is completed.
12.1.1.7 Incomplete Inspections
Once an inspection has begun, it will be completed in that same visit. If
the inspection cannot be completed, the results of an incomplete
inspection will be discussed with the vessel’s staff. A complete inspection
will be conducted at a later date.

12.2

Inspection Report

12.2.1 Draft Report
12.2.1.1 Provided
The VSP EHO or EHOs will provide a draft inspection report to the
master of the vessel, or a designated agent, at the conclusion of the
inspection.
12.2.1.2 Information
The draft inspection report will provide administrative information, AGE
log review details, and inspection score.
12.2.1.3 Deficiency Descriptions
The draft inspection report will provide a written description of the items
found deficient and where the deficiency was observed.

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12.2.2 Final Report
12.2.2.1 Report Form
The VSP EHO or EHOs will use the Vessel Sanitation Inspection Report
(Annex 13.17) to summarize the inspection score. The inspection report
will contain the elements in 12.2.2.2 through 12.2.2.5.
12.2.2.2 Administrative
The inspection report includes administrative information that identifies
the vessel and its master or designee. It also includes the inspection report
score, which is calculated by subtracting credit point values for all
observed deficiencies from 100.
12.2.2.3 Deviations
The item number and the credit point value for that item number will be
indicated if the vessel does not meet the current VSP Operations Manual
standard for that item.
12.2.2.4 Medical Review
The medical documentation (e.g., GI logs, medical logs, special reports,
etc.) will be available for review by VSP for accuracy and timeliness of
reporting.
12.2.2.5 Report Detail
A written description of the items found deficient will be included. The
deficiencies will be itemized with references to the section of the current
VSP Operations Manual. The description will include the deficiency
location and citation of the appropriate VSP Operations Manual section.

12.3

Risk-Based Scoring and Correction Priority

12.3.1 Scoring System
12.3.1.1 Weighted Items
The inspection report scoring system is based on inspection items with a
total value of 100 points.
12.3.1.2 Risk Based
Inspection items are weighted according to their probability of increasing
the risk for an AGE OUTBREAK.
12.3.1.3 Critical Items
CRITICAL ITEMS are those with a weight of 3 to 5 credit point values on
the inspection report.

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12.3.1.4 Critical Designation
CRITICAL ITEMS are designated in this VSP Operations Manual in bold
red underlined text. In addition, the text CRITICAL ITEM appears in
parentheses after the section number and keywords; for example, 7.5.5.1
Food-Contact Surfaces (24 C). The section numbers of the CRITICAL
ITEMS in this manual are also provided in red text.
12.3.1.5 Noncritical Items
Noncritical items are those with a weight of 1 to 2 credit point values on
the inspection report.
12.3.1.6 Scoring
Each weighted deficiency found on an inspection will be deducted from
100 possible credit points.
12.3.2 Risk-Based Correction Priority
12.3.2.1 Critical Correction Time Frame
At the time of inspection, a vessel will correct a critical deficiency as
defined in the current VSP Operations Manual and implement a
corrective-action plan for monitoring the CRITICAL ITEM for continued
compliance.
12.3.2.2 Extension
Considering the nature of the potential HAZARD involved and the
complexity of the corrective action needed, VSP may agree to, or specify,
a longer time frame (not to exceed 10 calendar days after the inspection)
for the vessel to correct critical deficiencies.

12.4

Closing Conference

12.4.1 Procedures
12.4.1.1 Closing Conference
The results of the inspection will be explained to the master or a designee
before the VSP EHO or EHOs leave the vessel.
12.4.1.2 Report Copy
The VSP EHO or EHOs will leave a copy of the draft inspection report
with the master or designee. The report will be reviewed in detail and
opportunity provided for discussions of the findings. The draft report is
provided so vessel personnel can begin correcting deficiencies
immediately.

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12.4.1.3 Invoice
The VSP EHO or EHOs will provide the master or a designee with a
payment invoice for signature. The VSP EHO or EHOs will provide one
copy of the signed invoice to the master or designee and will forward one
copy to the vessel’s company office along with the final inspection report.
12.4.1.4 Fee Schedule
The fee for inspections is based on the existing fee schedule for routine
inspections of passenger cruise vessels. The schedule is published
annually in the Federal Register.

12.5

Inspection Review

12.5.1 Inspection Report Review Requests
12.5.1.1 Contested Results
The vessel owner or operator must notify VSP within 72 hours of the
inspection closing conference of their intent to contest results of the
inspection. After the initial notification and within 2 weeks of the
inspection, the vessel owner or operator must provide VSP with the
specific reference and facts concerning the contested deficiencies
documented by the VSP EHO or EHOs during the inspection.
12.5.1.2 Interim Report
At the request of the owner or operator, the VSP EHO or EHOs will
complete an interim report if an inspection is under review. The interim
report will indicate the item(s) under review. VSP will modify the final
inspection report, as necessary, after the review by the VSP Chief.
12.5.1.3 Report Remarks
After receiving a request for review, the VSP EHO or EHOs will mark the
vessel’s inspection report as under review at the request of the vessel
owner or operator.
12.5.1.4 Address
Send written requests to the following:
Chief, Vessel Sanitation Program
National Center for Environmental Health
Centers for Disease Control and Prevention
4770 Buford Hwy NE, Mailstop F59
Atlanta, GA 30341-3717 USA

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12.5.2 Inspection Report Review Procedures
12.5.2.1 Review
The VSP Chief will review the matter and respond within 2 weeks of
receiving the request for a review. In the response, the VSP Chief will
state whether the inspection report will be changed.
12.5.2.2 No Score
No numerical score will be published before the VSP Chief makes a final
determination on the review. Publication of inspection results will indicate
the vessel’s status as under review at the request of the vessel owner or
operator.
12.5.2.3 Report Copies
Copies of the contested inspection results released before the VSP Chief
makes a final determination on the review will have each contested
deficiency clearly marked as under review at the request of the vessel
owner or operator.
12.5.2.4 Final Report
The interim report will be issued as a final report if the written request for
review is not received within 2 weeks of the inspection.
12.5.2.5 Appeal
If the ship owner does not agree with the review and decision of the VSP
Chief, he or she may appeal the decision to the Director, Division of
Emergency and Environmental Health Services, National Center for
Environmental Health.
12.5.3 Other Recommendations Review
12.5.3.1 Review
A vessel owner or operator has the right to request a review of
recommendations made during a technical consultation or inspection if the
owner or operator believes VSP officials have imposed requirements
inconsistent with or beyond the scope of this manual.
12.5.3.2 Written Request
The owner or operator must send a written statement explaining the
problem in detail to the VSP Chief within 30 days of the date the
recommendation was made.
12.5.3.3 Review
The VSP Chief will review the issue and respond within 2 weeks of
receiving the statement, advising whether the recommendation will be
revised.
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12.5.3.4 Appeal
If the ship owner does not agree with the review and decision of the VSP
Chief, he or she may appeal the decision to the Director, Division of
Emergency and Environmental Health Services, National Center for
Environmental Health.

12.6

Corrective Action Statement

12.6.1 Procedures
12.6.1.1 Corrective Actions
Signed corrective-action statements (Annex 13.18) must be submitted to
the VSP Chief by the master, owner, or operator. Corrective-action
statements must detail each deficiency identified during the inspection and
the corrective action taken.
Corrective-action statements (Annex 13.18) must be submitted to the VSP
Chief by the master, owner, or operator within 2 weeks of receiving the
final inspection report.
12.6.1.2 Critical-Item Corrective Actions
Critical-item deficiencies must also include standard operating procedures
and monitoring procedures implemented to prevent the recurrence of the
critical deficiency.
12.6.1.3 Clarification Requests
The corrective-action statement may contain requests for clarification of
items noted on the inspection report. The request for clarification must be
included in the cover letter from the vessel’s master, owner, or operator.
Clarification of these items will be provided in writing to the requestor by
the VSP Chief or the EHO or EHOs who conducted the inspection in
question.
12.6.1.4 Public Distribution
The corrective-action statement will be appended to the final inspection
report for future reference and, if requested, made available for public
distribution.
12.6.1.5 Same Score
A corrective-action statement will not affect the inspection score.

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12.7

Correction Affidavit

12.7.1 Procedures
12.7.7.1 Procedures
An affidavit of correction from the owner or operator, certifying that
corrective action has been completed, may be submitted to the VSP Chief.
The procedure may be used only one time for an item. The item must be
structure- or EQUIPMENT-related and must be corrected within a
reasonable period.
12.7.1.2 Conditions
At least one of the following conditions must apply for an item to qualify
for an affidavit of correction. The item must be a
• Longstanding deficiency that has not been identified during
previous inspections OR
• Deficiency in which the function of the EQUIPMENT is being
accomplished by an alternative method.
12.7.1.3 Requested at Inspection
After the inspection, but before the VSP EHO or EHOs leave the vessel,
the vessel’s master or a representative must provide notification of the
intent to submit an affidavit of correction. This notice must specify the
deficiency or deficiencies to be corrected and the corrective action to be
taken. The draft inspection report will include a notation of the items to be
corrected.
12.7.1.4 Final Inspection Score
After acceptance of the affidavit, the final inspection score will be
recalculated to include credit for the items corrected.

12.8

Inspection Publication

12.8.1 Methods
12.8.1.1 Report Availability on Website
CDC publishes inspection reports and scores (the Green Sheet report) on
the VSP website (www.cdc.gov/nceh/vsp).
12.8.1.2 Data
The website will include, at a minimum, the names of the vessels in the
inspection program, the dates of their most recent inspections, and the
numerical score achieved by each vessel.

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12.8.1.3 Public Record
Reports, including corrective-action statements, are available on the VSP
website. Paper copies are available to the public on request.

12.9

Recommendation That the Vessel Not Sail

12.9.1 Imminent Health Hazards
12.9.1.1 Imminent Health Hazard
An IMMINENT HEALTH HAZARD will be determined to be, but not
limited to, one of the following situations:
•

Free HALOGEN residual in the POTABLE WATER distribution
system is less than 0.2 MG/L (ppm) and this deficiency is not
corrected before the inspection ends.

•

Inadequate facilities for maintaining safe temperatures for
POTENTIALLY HAZARDOUS FOOD.

•

Inadequate facilities for cleaning and sanitizing EQUIPMENT.

•

Continuous problems with liquid and solid waste disposal, such as
inoperative or overflowing toilets or shower stalls in passenger and
crew member cabins.

•

Infectious disease OUTBREAK among passengers or crew, and
where it is suspected that continuing normal operations may
subject newly arriving passengers to disease.

12.9.2 Procedures
12.9.2.1 Notify VSP Chief
The VSP EHO or EHOs will immediately notify the VSP Chief when any
of these IMMINENT HEALTH HAZARDS or similar imminent threats
to public health are found aboard a vessel.
12.9.2.2 No Sail
CDC will recommend or direct the master of a vessel not to sail when an
IMMINENT HEALTH HAZARD is identified and cannot be immediately
corrected. Such a recommendation will be signed by the VSP Chief, with
concurrence of the Director, National Center for Environmental
Health/Agency for Toxic Substances and Disease Registry or the
Director’s designee.

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12.10

Reinspection and Follow-up Inspections

12.10.1 Reinspection Procedures
12.10.1.1 Failing Vessels Reinspections
A reinspection is a complete sanitation inspection performed on vessels
that did not score at least 86 on the previous inspection.
12.10.1.2 Reasonable Time
Vessels that fail a routine inspection will be reinspected within a
reasonable time, depending on vessel schedules and receipt of the
corrective-action statement from the vessel’s management.
12.10.1.3 Unannounced
Reinspections will be unannounced.
12.10.1.4 No-Sail Reinspections
If a no-sail recommendation is made, a follow-up inspection will be
conducted as soon as requested.
12.10.1.5 Scheduling Priority
In scheduling inspections, VSP will give priority to the reinspection of
vessels that failed routine inspections.
12.10.1.6 One Reinspection
Vessels that fail a routine inspection will undergo only one reinspection.
12.10.1.7 Written Requests
Exceptions to 12.10.1.6 may be made when the owner or operator submits
a written request for an additional reinspection to the VSP Chief stating
why the additional reinspection is warranted.
12.10.1.8 Unannounced/Inspection Fee
Additional reinspections are unannounced and the vessel will be charged
the standard inspection fee.
12.10.2 Followup Inspection Procedures
12.10.2.1 Follow Up
A follow-up inspection is a partial inspection to review the status of
deficiencies identified during the previous periodic inspection or
reinspection.
12.10.2.2 Not Periodic or Reinspection
A follow-up inspection cannot be a substitute for a periodic inspection or
reinspection.
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12.10.2.3 Followup Reasons
Follow-up inspections may be conducted to resolve a contested inspection
or to inspect IMMINENT HEALTH HAZARDS that resulted in a
recommendation to prohibit the vessel from sailing.
12.10.2.4 Next Arrival
These inspections will be conducted as soon as possible after the routine
inspection or reinspection, preferably the next time the vessel arrives at a
U.S. port.
12.10.2.5 Limited
Follow-up inspections will be limited to inspection of deficiencies in
question. For example, if an item under the refrigerator section of the
inspection was a deficiency and was the only item contested, only
refrigeration would be checked during the follow-up inspection.
12.10.2.6 Other Items
Any other problems noted during the follow-up inspection will be brought
to the attention of the vessel’s master or designee so the deficiencies can
be corrected.
12.10.2.7 No Score
No inspection score will be provided and no fee will be charged for
follow-up inspections.

12.11

Construction/Renovation Inspections

12.11.1 Procedures
12.11.1.1 Construction
Whenever possible, VSP staff will conduct inspections of vessels being
constructed or undergoing major retrofits on request of the vessel owner or
operator.
12.11.1.2 Requesting Inspection
An official written request will be submitted to the VSP Chief requesting a
voluntary construction renovation inspection. CDC’s ability to honor these
requests will be based on the availability of the VSP staff.
12.11.1.3 Time Frame
Construction/renovation inspections are normally conducted at the
shipyard 4 to 6 weeks before completion. An additional inspection may
also be conducted on completion of the work and before the vessel enters
operational status.

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12.11.1.4 Construction Compliance
Construction/renovation inspections will document the vessel’s
compliance with CDC’s VSP Construction Guidelines, which provide a
framework for consistency in the sanitary design, construction, and
construction inspections of cruise vessels.
12.11.1.5 New Vessels
The CDC VSP 2018 Construction Guidelines will apply to all new vessels
in which the keel is laid after June 1, 2018.
12.11.1.6 Major Renovations
The construction guidelines will also apply to major renovations planned
after June 1, 2018. A major renovation is a renovation where a new
FOOD AREA (e.g., galley, bar, buffet) is installed, a new facility (e.g.,
recreational water, CHILD ACTIVITY CENTER) is installed, or an
existing FOOD AREA or facility is changed by size or EQUIPMENT by
30% or more from the original. It also includes the addition of or change
to an area/facility or a technical system (e.g., POTABLE WATER,
wastewater, air systems) through the introduction of new technology.
12.11.1.7 Minor Renovations
These guidelines will not apply to minor renovations.
12.11.1.8 Fee Schedule
The fee for construction/renovation inspections is based on the existing fee
schedule for routine inspections.
12.11.2 Construction/Renovation Inspection Reports
12.11.2.1 Report
A written report will be issued by VSP after a construction/renovation
inspection. These reports will summarize any changes recommended to
ensure conformity with CDC guidelines.
12.11.2.2 Guides
The reports prepared by VSP personnel in the shipyards during
construction will be used as guides if VSP conducts a final
construction/renovation inspection on the vessel before the vessel enters
operational service.
12.11.2.3 No Score
There is no score for construction/renovation inspections.

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12.12

Other Environmental Investigations

12.12.1 Procedures
12.12.1.1 Environmental Investigations
VSP may conduct or coordinate other activities such as investigating
disease OUTBREAKS, checking a specific condition such as HALOGEN
residual in the POTABLE WATER distribution system, or investigating
complaints of unsanitary conditions on a vessel.
12.12.1.2 Problems Noted
Public health problems noted during other environmental investigations
will be brought to the attention of the vessel’s master or designee when
these investigations are performed.
12.12.1.3 No Score
No inspection score will be provided and no fee will be charged for other
environmental investigations.

12.13

Variances

12.13.1 Procedures
12.13.1.1 Variance Procedures
VSP may grant a VARIANCE by modifying or waiving the requirements
of this VSP 2018 Operations Manual if VSP determines that a HEALTH
HAZARD or nuisance will not result from the VARIANCE.
12.13.1.2 VSP Records
If a VARIANCE is granted, VSP will retain the information in its records
for the vessel or, if applicable, multiple vessels.
12.13.1.3 Vessel Records
If a VARIANCE is granted, the vessel using the VARIANCE must retain
the information in its records for ready reference.
12.13.1.4 Existing Variances
If changes are submitted for an existing APPROVED VARIANCE, the
entire VARIANCE will be reviewed. If a new vessel is added to an existing
APPROVED VARIANCE, the VARIANCE will be reviewed for that
vessel.
If new technology or science has been developed since approval of a
VARIANCE, that section of the VARIANCE where the new technology
or science was developed will be reviewed.

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12.13.2 Documentation
12.13.2.1 Detailed Justification
Before a VARIANCE from a requirement of the VSP 2018 Operations
Manual is APPROVED, the person requesting the VARIANCE must
provide the following, which will be retained in VSP’s file on the vessel or
vessels:
•

A statement of the proposed VARIANCE from the VSP 2018
Operations Manual requirement including relevant section number
citations.

•

An analysis of the rationale for how the potential public health
HAZARDS and nuisances addressed by the relevant VSP 2018
Operations Manual requirement will be alternatively addressed by
the proposed VARIANCE.

•

If required, a HACCP PLAN, standard operating procedures,
training plan, and monitoring plan that includes all the information
as it is relevant to the VARIANCE requested.

•

Additional scientific data or other information as required to
support the determination that public health will not be
compromised by the proposal.

12.13.3 Conformance
12.13.3.1 Conformance
If VSP grants a VARIANCE, the vessel must
•

Comply with the HACCP PLANS, standard operating procedures,
training plan, and monitoring plan submitted and APPROVED as a
basis for the modification or waiver.

•

Maintain and provide to VSP, on request, records to demonstrate that
o procedures monitoring CRITICAL CONTROL POINTS are
effective,
o monitoring of the CRITICAL CONTROL POINT are routinely
used,
o necessary corrective actions are taken if there is failure at a
CRITICAL CONTROL POINT, and
o effectiveness of the operation or process in protection of public
health is periodically verified.

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12.13.3.2 Rescinding Variance
VARIANCE approval may be rescinded at any time for noncompliance
with these conditions or if it is determined that public health could be
compromised.
12.13.3.3 Areas Not Identified (44)
Procedures, systems, EQUIPMENT, technology, processes, or activities
not identified in the scope of this manual must not be tested or introduced
operationally onboard any vessel until the concept is submitted in writing
to the VSP Chief for review. If the review determines the concept is within
the scope of the VSP Operations Manual, written procedures, control
measures, or a complete VARIANCE submission may be required.

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13.0 Annexes

This section includes the following subsections:
13.1 Authority
13.2 ACUTE GASTROENTERITIS Surveillance System
13.3 ACUTE GASTROENTERITIS Surveillance System Reporting
13.4 ACUTE GASTROENTERITIS OUTBREAK Investigation
13.5 DISINFECTION Calculations for Water and EQUIPMENT
13.6 Potable Water Pipe and System Disinfection Method Examples
13.7 Sample CROSS-CONNECTION Control Program Guideline
13.8 BABY-ONLY WATER FACILITY
13.9 Fecal, Vomit, and Blood Accident Response for RWFs
13.10 Cartridge Filter Cleaning Procedures
13.11 FOOD Cooking Temperature Alternatives
13.12 Chemicals Used in Washing or to Assist in the Peeling of Fruits and Vegetables
13.13 TIME-CONTROL Plan Examples
13.14 List of Some Hard and Semisoft Cheeses Exempt from Datemarking
13.15 CONSUMER Advisory Examples
13.16 WAREWASHING Evaluation
13.17 Inspection Report
13.18 Corrective-Action Statement
13.19 Summary of Sanitation Inspections of International Cruise Ships

13.1

Authority

13.1.1 Public Health Service Act
CHAPTER 6A--PUBLIC HEALTH SERVICE SUBCHAPTER II--GENERAL
POWERS AND DUTIES
Part G--Quarantine and Inspection
Sec. 264. Regulations to control communicable diseases
(a) Promulgation and enforcement by Surgeon General
The Surgeon General, with the approval of the Secretary, is authorized to make and
enforce such regulations as in his judgment are necessary to prevent the introduction,
transmission, or spread of communicable diseases from foreign countries into the States
or possessions, or from one State or possession into any other State or possession. For
purposes of carrying out and enforcing such regulations, the Surgeon General may
provide for such inspection, fumigation, disinfection, sanitation, pest extermination,
destruction of animals or articles found to be so infected or contaminated as to be
sources of dangerous infection to human beings, and other measures, as in his judgment
may be necessary.
(b) Apprehension, detention, or conditional release of individuals

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Regulations prescribed under this section shall not provide for the apprehension,
detention, or conditional release of individuals except for the purpose of preventing the
introduction, transmission, or spread of such communicable diseases as may be
specified from time to time in Executive orders of the President upon the
recommendation of the National Advisory Health Council and the Surgeon General.
(c) Application of regulations to persons entering from foreign countries
Except as provided in subsection (d) of this section, regulations prescribed under this
section, insofar as they provide for the apprehension, detention, examination, or
conditional release of individuals, shall be applicable only to individuals coming into a
State or possession from a foreign country or a possession.
(d) Apprehension and examination of persons reasonably believed to be infected
On recommendation of the National Advisory Health Council, regulations prescribed
under this section may provide for the apprehension and examination of any individual
reasonably believed to be infected with a communicable disease in a communicable
stage and (1) to be moving or about to move from a State to another State; or (2) to be a
probable source of infection to individuals who, while infected with such disease in a
communicable stage, will be moving from a State to another State. Such regulations
may provide that if upon examination any such individual is found to be infected, he
may be detained for such time and in such manner as may be reasonably necessary. For
purposes of this subsection, the term “State” includes, in addition to the several States,
only the District of Columbia.
(July 1, 1944, ch. 373, title III, Sec. 361, 58 Stat. 703; 1953 Reorg. Plan No. 1, Secs. 5,
8, eff. Apr. 11, 1953, 18 F.R. 2053, 67 Stat. 631; July 12, 1960, Pub. L. 86-624, Sec.
29(c), 74 Stat. 419; June 23, 1976, Pub. L. 94-317, title III, Sec. 301(b)(1), 90 Stat.
707.)
Sec. 269. Bills of Health
(a) Detail of medical officer; conditions precedent to issuance; consular officer to
receive fees
Except as otherwise prescribed in regulations, any vessel at any foreign port or place
clearing or departing for any port or place in a State or possession shall be required to
obtain from the consular officer of the United States or from the Public Health Service
officer, or other medical officer of the United States designated by the Surgeon General,
at the port or place of departure, a bill of health in duplicate, in the form prescribed by
the Surgeon General. The President, from time to time, shall specify the ports at which
a medical officer shall be stationed for this purpose. Such bill of health shall set forth
the sanitary history and condition of said vessel, and shall state that it has in all respects
complied with the regulations prescribed pursuant to subsection (c) of this section.
Before granting such duplicate bill of health, such consular or medical officer shall be
satisfied that the matters and things therein stated are true. The consular officer shall be
entitled to demand and receive the fees for bills of health and such fees shall be
established by regulation.

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(b) Collectors of customs to receive originals; duplicate copies as part of ship’s
papers
Original bills of health shall be delivered to the collectors of customs at the port of
entry. Duplicate copies of such bills of health shall be delivered at the time of
inspection to quarantine officers at such port. The bills of health herein prescribed shall
be considered as part of the ship’s papers, and when duly certified to by the proper
consular or other officer of the United States, over his official signature and seal, shall
be accepted as evidence of the statements therein contained in any court of the United
States.
(c) Regulations to secure sanitary conditions of vessels
The Surgeon General shall from time to time prescribe regulations, applicable to vessels
referred to in subsection (a) of this section for the purpose of preventing the
introduction into the States or possessions of the United States of any communicable
disease by securing the best sanitary condition of such vessels, their cargoes,
passengers, and crews. Such regulations shall be observed by such vessels prior to
departure, during the course of the voyage, and also during inspection, disinfection, or
other quarantine procedure upon arrival at any United States quarantine station.
(d) Vessels from ports near frontier
The provisions of subsections (a) and (b) of this section shall not apply to vessels plying
between such foreign ports on or near the frontiers of the United States and ports of the
United States as are designated by treaty.
(e) Compliance with regulations
It shall be unlawful for any vessel to enter any port in any State or possession of the
United States to discharge its cargo, or land its passengers, except upon a certificate of
the quarantine officer that regulations prescribed under subsection (c) of this section
have in all respects been complied with by such officer, the vessel, and its master. The
master of every such vessel shall deliver such certificate to the collector of customs at
the port of entry, together with the original bill of health and other papers of the vessel.
The certificate required by this subsection shall be procurable from the quarantine
officer, upon arrival of the vessel at the quarantine station and satisfactory inspection
thereof, at any time within which quarantine services are performed at such station.
(July 1, 1944, ch. 373, title III, Sec. 366, 58 Stat. 705.)
Sec. 271. Penalties for violation of quarantine laws
(a) Penalties for persons violating quarantine laws
Any person who violates any regulation prescribed under sections 264 to 266 of this
title, or any provision of section 269 of this title or any regulation prescribed
thereunder, or who enters or departs from the limits of any quarantine station, ground,
or anchorage in disregard of quarantine rules and regulations or without permission of
the quarantine officer in charge, shall be punished by a fine of not more than $1,000 or

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by imprisonment for not more than one year, or both.
(b) Penalties for vessels violating quarantine laws
Any vessel which violates section 269 of this title, or any regulations thereunder or
under section 267 of this title, or which enters within or departs from the limits of any
quarantine station, ground, or anchorage in disregard of the quarantine rules and
regulations or without permission of the officer in charge, shall forfeit to the United
States not more than $5,000, the amount to be determined by the court, which shall be a
lien on such vessel, to be recovered by proceedings in the proper district court of the
United States. In all such proceedings the United States attorney shall appear on behalf
of the United States; and all such proceedings shall be conducted in accordance with the
rules and laws governing cases of seizure of vessels for violation of the revenue laws of
the United States.
(c) Remittance or mitigation of forfeitures
With the approval of the Secretary, the Surgeon General may, upon application
therefore, remit or mitigate any forfeiture provided for under subsection (b) of this
section, and he shall have authority to ascertain the facts upon all such applications.
(July 1, 1944, ch. 373, title III, Sec. 368, 58 Stat. 706; June 25, 1948, ch. 646, Sec. 1, 62
Stat. 909; 1953 Reorg. Plan No. 1, Secs. 5, 8, eff. Apr. 11, 1953, 18 F.R. 2053, 67 Stat.
631.)

13.1.2 Title 42 Code of Federal Regulations
TITLE 42--PUBLIC HEALTH
CHAPTER I--PUBLIC HEALTH SERVICE, DEPARTMENT OF HEALTH
AND HUMAN SERVICES
PART 71--FOREIGN QUARANTINE
Subpart C--Notice of Communicable Disease Prior to Arrival
71.21 Radio report of death or illness.
(a) The master of a ship destined for a U.S. port shall report immediately to the
quarantine station at or nearest the port at which the ship will arrive, the occurrence, on
board, of any death or any ill person among passengers or crew (including those who
have disembarked or have been removed) during the 15-day period preceding the date
of expected arrival or during the period since departure from a U.S. port (whichever
period of time is shorter).
(b) The commander of an aircraft destined for a U.S. airport shall report immediately to
the quarantine station at or nearest the airport at which the aircraft will arrive, the
occurrence, on board, of any death or ill person among passengers or crew.
(c) In addition to paragraph (a) of this section, the master of a ship carrying 13 or more
passengers must report by radio 24 hours before arrival the number of cases (including
zero) of diarrhea in passengers and crew recorded in the ship’s medical log during the
current cruise. All cases of diarrhea that occur after the 24 hour report must also be
reported not less than 4 hours before arrival.

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(Approved by the Office of Management and Budget under control number 0920-0134)
Subpart D--Health Measures at U.S. Ports: Communicable Diseases
Sec. 71.31 General provisions.
(a) Upon arrival at a U.S. port, a carrier will not undergo inspection unless the Director
determines that a failure to inspect will present a threat of introduction of
communicable diseases into the United States, as may exist when the carrier has on
board individual(s) reportable in accordance with Sec. 71.21 or meets the circumstances
described in Sec. 71.42. Carriers not subject to inspection under this section will be
subject to sanitary inspection under Sec. 71.41 of this part.
(b) The Director may require detention of a carrier until the completion of the measures
outlined in this part that are necessary to prevent the introduction or spread of a
communicable disease. The Director may issue a controlled free pratique to the carrier
stipulating what measures are to be met, but such issuance does not prevent the periodic
boarding of a carrier and the inspection of persons and records to verify that the
conditions have been met for granting the pratique.
Sec. 71.32 Persons, carriers, and things.
(a) Whenever the Director has reason to believe that any arriving person is infected with
or has been exposed to any of the communicable diseases listed in paragraph (b) of this
section, he/she may detain, isolate, or place the person under surveillance and may
order disinfection or disinfestation as he/she considers necessary to prevent the
introduction, transmission, or spread of the listed communicable diseases.
(b) The communicable diseases authorizing the application of sanitary, detention,
and/or isolation measures under paragraph (a) of this section are: cholera or suspected
cholera, diphtheria, infectious tuberculosis, plague, suspected smallpox, yellow fever, or
suspected viral hemorrhagic fevers (Lassa, Marburg, Ebola, Congo-Crimean, and others
not yet isolated or named).
(c) Whenever the Director has reason to believe that any arriving carrier or article or
thing on board the carrier is or may be infected or contaminated with a communicable
disease, he/she may require detention, disinsection, disinfection, disinfestation,
fumigation, or other related measures respecting the carrier or article or thing as he/ she
considers necessary to prevent the introduction, transmission, or spread of
communicable diseases.
Sec. 71.33 Persons: Isolation and surveillance.
(a) Persons held in isolation under this subpart may be held in facilities suitable for
isolation and treatment.
(b) The Director may require isolation where surveillance is authorized in this subpart
whenever the Director considers the risk of transmission of infection to be exceptionally
serious.

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(c) Every person who is placed under surveillance by authority of this subpart shall,
during the period of surveillance:
(1) Give information relative to his/her health and his/her intended destination and
report, in person or by telephone, to the local health officer having jurisdiction over
the areas to be visited, and report for medical examinations as may be required;
(2) Upon arrival at any address other than that stated as the intended destination when
placed under surveillance, or prior to departure from the United States, inform, in
person or by telephone, the health officer serving the health jurisdiction from which
he/she is departing.
(d) From time to time the Director may, in accordance with section 322 of the Public
Health Service Act, enter into agreements with public or private medical or hospital
facilities for providing care and treatment for persons detained under this part.
(Approved by the Office of Management and Budget under control number 0920-0134)
[50 FR 1519, Jan. 11, 1985; 50 FR 3910, Jan. 29, 1985]
Sec. 71.34 Carriers of U.S. military services.
(a) Carriers belonging to or operated by the military services of the United States may
be exempted from inspection if the Director is satisfied that they have complied with
regulations of the military services which also meet the requirements of the regulations
in this part. (For applicable regulations of the military services, see Army Regulation
No. 40-12, Air Force Regulation No. 161-4, Secretary of the Navy Instruction 6210.2,
and Coast Guard Commandant Instruction 6210.2).
(b) Notwithstanding exemption from inspection of carriers under this section, animals
or articles on board shall be required to comply with the applicable requirements of
subpart F of this part.
Sec. 71.35 Report of death or illness on carrier during stay in port.
The master of any carrier at a U.S. port shall report immediately to the quarantine
station at or nearest the port the occurrence, on board, of any death or any ill person
among passengers or crew.
(Approved by the Office of Management and Budget under control number 0920-0134)
Subpart E--Requirements Upon Arrival at U.S. Ports: Sanitary Inspection
Sec. 71.41 General provisions.
Carriers arriving at a U.S. port from a foreign area shall be subject to a sanitary
inspection to determine whether there exists rodent, insect, or other vermin infestation,
contaminated FOOD or water, or other insanitary conditions requiring measures for the
prevention of the introduction, transmission, or spread of communicable disease.
Sec. 71.45 FOOD, potable water, and waste: U.S. seaports and airports.

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(a) Every seaport and airport shall be provided with a supply of potable water from a
watering point approved by the Commissioner of FOOD and Drugs, FOOD and Drug
Administration, in accordance with standards established in title 21, Code of Federal
Regulations, parts 1240 and 1250.
(b) All FOOD and potable water taken on board a ship or aircraft at any seaport or
airport intended for human consumption thereon shall be obtained from sources
approved in accordance with regulations cited in paragraph (a) of this section.
(c) Aircraft inbound or outbound on an international voyage shall not discharge over the
United States any excrement, or waste water or other polluting materials. Arriving
aircraft shall discharge such matter only at servicing areas approved under regulations
cited in paragraph (a) of this section.
Sec. 71.48 Carriers in intercoastal and interstate traffic.
Carriers, on an international voyage, which are in traffic between U.S. ports, shall be
subject to inspection as described in Secs. 71.31 and 71.41 when there occurs on board,
among passengers or crew, any death, or any ill person, or when illness is suspected to
be caused by insanitary conditions.

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13.2

Acute Gastroenteritis Surveillance System

13.2.1 Introduction
The following three forms are provided as guides to standardize the collection of
information required to assess the patterns of AGE and monitor for
OUTBREAKS aboard vessels:
• Vessel Sanitation Program - ACUTE GASTROENTERITIS (AGE)
Surveillance Log
• AGE Surveillance System Questionnaire
• Meals and Activities Aboard Vessel Prior to Illness
13.2.2 Forms

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13.3

Acute Gastroenteritis Surveillance System Reporting

13.3.1 Introduction
13.3.1.1 Operations Manual
Details of the AGE surveillance data collection and notification system are
contained in section 4.0 of this manual (ACUTE GASTROENTERITIS
Surveillance).
Following are some sample itineraries of vessels that may call upon a U.S.
port. The ports where the routine AGE surveillance report is required at
least 24 hours before arrival, but not more than 36 hours, are marked with
⇐.
13.3.1.2 Sample Itineraries
Itinerary A
Port Everglades, FL
at Sea
at Sea
St. Thomas, U.S. VI
Philipsburg, St. Maarten
at Sea
Nassau, Bahamas Port
Everglades, FL ⇐
Itinerary C* Barcelona,
Spain
at Sea
at Sea
at Sea
St. Thomas, U.S. VI ⇐
at Sea
Port Everglades, FL

Itinerary B
Vancouver, BC
at Sea
Juneau, AK ⇐ Ketchikan,
AK
Sitka, AK
at Sea
Seward, AK
Vancouver, BC
Itinerary D
Miami, FL
at Sea
St. Barthélemy, French W.I.
San Juan, PR ⇐
St. Thomas, U.S. VI
at Sea
Freeport, Bahamas
Miami, FL ⇐

*Note: The report in Itinerary C includes passengers and crew members
during the 15 days before arrival in St. Thomas, U.S. VI.

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13.3.2 Submission Procedures
13.3.2.1 Mechanism
Routine AGE surveillance reports may be submitted as follows:
• Telephone: 800-323-2132 or 954-356-6650,
• Fax: 954-356-6671,
• Email: [email protected], or
• Website (user ID and password required):
https://wwwn.cdc.gov/midrs/gilogin.aspx
13.3.2.2 Telephone Call Required
A telephone notification to VSP at the telephone numbers listed above
must accompany a special 2% report required when the vessel is within
15 days of expected arrival at a U.S. port, even when the special 2% report
is submitted via fax, electronic mail, or website.

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13.4

Acute Gastroenteritis Outbreak Investigation

13.4.1 Introduction
13.4.1.1 Introduction
OUTBREAKS of AGE aboard cruise ships are relatively infrequent
occurrences. Since implementation of the cooperative program between
the cruise industry and VSP, the OUTBREAK rate on vessels has steadily
declined each year.
13.4.1.2 Vigilance
Ongoing vigilance and rapid OUTBREAK detection and response are still
warranted. Because so many people share the same environment, meals,
and water, disease can often spread quickly to passengers and crew
members on the vessel and overwhelm the vessel’s medical system. The
infection can also continue unabated between cruises if proper
interventions are not instituted.
13.4.1.3 Consultation
An OUTBREAK of AGE occurs aboard a vessel when the number of
cases is in excess of expected levels for a given time period. When the
cumulative proportion of REPORTABLE CASES of AGE reaches 2%
among passengers or 2% among crew and the vessel is within 15 days of
arrival at a U.S. port, the vessel must submit a special report to VSP. This
provides an early opportunity for consultation to potentially avert more
illness among passengers and crew members.
13.4.1.4 Monitoring
In most instances, a 2% proportion of illness will not lead to an
investigation aboard the vessel but will provide the opportunity to discuss
and monitor illness patterns and collaboratively develop intervention
strategies. VSP staff members are always available to discuss disease
TRANSMISSION and intervention questions.
13.4.1.5 Investigation
OUTBREAKS of AGE aboard cruise ships are relatively infrequent
occurrences. If the proportion of illness in either passenger or crew
populations crests VSP’s 3% OUTBREAK threshold or for subsequent
voyages that crest the 2% or 3% thresholds, an onboard investigation may
occur.
13.4.1.6 Special Circumstances
Under special circumstances, when an unusual AGE pattern or disease
characteristic is found, an investigation may be conducted when the
proportion of cases is less than 3%. These special circumstances may
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include a high incidence of illness in successive cruises, unusual severity
of illnesses or complications, or a large number of persons reporting the
illness over a brief period of time.
13.4.1.7 Rapid Response
Conducting an OUTBREAK investigation aboard a vessel demands a
rapid, organized, and comprehensive response. Because of the
TURNOVER of passengers, and sometimes crew members, the
investigation must be rapid in order to collect data needed to identify the
cause.
13.4.1.8 Collaboration
The investigation is a collaborative effort of the cruise line, passengers and
crew members aboard the vessel, and VSP. Therefore, an organized plan
drafted between the organizations and individuals involved is crucial in
conducting a successful investigation—a comprehensive effort that
includes epidemiologic, environmental, and laboratory studies.
Recommendations based on the success of the investigation can then be
implemented to prevent a recurrence on the following cruise.
13.4.2 Objectives
The objectives of an investigation are to
• Determine the extent of the AGE among passengers and crew.
• Identify the agent causing the illness.
• Identify risk factors associated with the illness.
• Formulate control measures to prevent the spread of the illness.
13.4.3 Outbreak Investigation Procedures
13.4.3.1 Contingency Plan
The early stages of an investigation are usually coordinated aboard the
vessel by the vessel’s medical staff in cooperation with engineering and
hotel staff. It is important to have a coordinated contingency plan in place
on board the vessel before implementation is needed. All staff with a
potential for involvement in an investigation should be familiar with the
contingency plan.
13.4.3.2 Periodic Review
This preliminary preparation will assist the vessel with the necessary rapid
implementation of investigation and response measures before the arrival
of the VSP team. The OUTBREAK contingency plan should be
periodically reviewed to ensure it will still meet the vessel’s needs in
dealing with an OUTBREAK.

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13.4.3.3 Specimens and Samples
Timely collection of medical specimens and FOOD and water samples is
important in the disease investigative process. The proper materials and
techniques for collection and preservation are a part of the planning. It is
important to periodically review these to make sure they are on hand and
ready to use in the event they are needed.
13.4.3.4 Ready to Use
A list of recommended medical specimen and FOOD sample collection
supplies for investigating AGE OUTBREAKS can be found in sections
13.4.5 and 13.4.6 of this annex.
Vessels with no medical staff aboard may choose to stock only the starred
items in 13.4.5.1 unless a qualified staff member aboard is capable of
performing venipuncture for collection of serum specimens.
13.4.3.5 Useful Information
To assist in the rapid evaluation of the extent of illness among passengers
and crew and identify the causative pathogen and associated risk factors,
VSP may request the following items:
• AGE OUTBREAK Action Plan for turnaround day.
• General OUTBREAK Prevention and Response Plan.
• AGE surveillance logs (previous and current voyages).
• AGE 72-hour questionnaires.
• Vessel’s itinerary (previous and current voyages).
• List of shore excursions, including lunch and BEVERAGE menus.
• Public vomiting/diarrhea logs (previous and current voyages).
• POTABLE WATER bunkering, production, and distribution logs.
• POTABLE WATER bacteriological testing records.
• POTABLE WATER maintenance records.
• Recreational water logs, including information about fecal and
vomit accidents.
• Vessel map of cabins with AGE CASES.
• Dining room seating maps with AGE passenger cases indicated.
• Dining room seating maps with AGE waiter and assistant waiter
stations indicated.
• All menus.
• Cooling logs for POTENTIALLY HAZARDOUS FOOD.
• Vessel daily newsletters indicating guest activities.
• Letter for passengers embarking on turnaround day.
• Manifests for all groups of ≥15 people (groups traveling together).
• Manifests for shore excursions within 48 hours of first peak of
cases.
• Security gangway records for AGE CASES within 48 hours of
illness onset.
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13.4.3.6 Survey
VSP may also request distribution of a survey to all passengers and crew
members. VSP will provide this survey to the vessel. Completed surveys
should be held in the infirmary until collection by VSP staff for
epidemiologic analysis.
13.4.3.7 Interviews
Interviews with cases may also be useful for identifying the etiology and
associated risk factors of an OUTBREAK. When distributing the surveys,
medical staff should advise cases that interviews may be requested when
VSP arrives at the vessel.
13.4.4 Report
13.4.4.1 Preliminary Report
After an OUTBREAK investigation, a preliminary report of findings
based on available clinical and epidemiologic information, environmental
inspection reports of the investigation, and interim recommendations will
be presented to the master of the vessel. Based on preliminary findings,
additional materials (including additional passenger and crew information)
may be requested from the cruise line or the vessel and follow-up studies
may be undertaken to address specific suspicions or concerns.
13.4.4.2 Final Report
The report presented to the master of the vessel will remain preliminary
until completion of more-extensive epidemiologic and laboratory studies
and distribution of a final report containing summary recommendations.
13.4.5 AGE Specimens
13.4.5.1 AGE Specimen Supplies
Supplies recommended for specimen collection include the following:
• *20–50 wide-mouth plastic jars or specimen cups with screw caps
for stool specimens.
• *20 plastic bags for storing specimen cups.
• *Disposable medical gloves.
• *Plastic disposable spoons for collecting stool.
• *20 sterile bottles or tubes containing bacterial preservative and
transport medium (e.g., Cary-Blair).
• *Sterile swabs.
• *Rectal swabs.
• Stool preservative medium for parasites.
• *A large commercial roll of plastic wrap.
• Sterile phlebotomy supplies for obtaining serum specimens
(needles, syringes, swabs).
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•
•
•
•
•

Sterile pipettes.
20 serum separator tubes (containing no anticoagulant [red tops]).
20 nunc tubes for serum separation.
Shipping containers (for diagnostic specimens).
Shipping container labels and markings (as required by current
shipping regulations for diagnostic specimens).

As noted in Annex 13.4.3.4, vessels with no medical staff aboard may
choose to stock only the *starred items unless a qualified staff member
aboard is capable of performing venipuncture for collection of serum
specimens.
13.4.5.2 Specimen Collection
13.4.5.2.1

Request Procedures
It may be advisable to collect clinical specimens of stool, vomitus,
or serum from passengers and crew members with REPORTABLE
CASES of AGE. Timely notification of the vessel as to what
samples and information will be required is essential. Collection of
specimens for analysis for viruses, bacteria, or parasites may be
recommended depending on the likely etiology of illness.
It is recommended that specimens be requested from patients
during clinical evaluation in the infirmary or after infirmary visits
by direct contact with or a letter from medical staff. Each
individual asked to provide specimens should be given disposable
gloves, two specimen cups, a disposable spoon, and plastic wrap.
Following are
• Suggested language for a passenger letter requesting stool
specimens.
• Instructions to passengers and crew for collection of stool.
Request to Passengers for Stool Specimens
The [U.S. Public Health Service/Name of Cruise Line/Medical
Department] is requesting stool specimens from some people who
became ill with AGE on this cruise. Please give one cup to a friend
who has recently become ill and use the other cup for yourself. Put
your next bowel movement into the cup and return the cup to the
vessel’s medical center as soon possible so it can be refrigerated.
Patient Instructions
1. Urinate into the toilet (if you feel the need).
2. Wash and dry your hands.
3. Lift the toilet seat.

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4. Place sheets of plastic wrap over the toilet bowl, leaving a
slight dip in the center.
5. Put the toilet seat down.
6. Pass some stool onto the plastic wrap. Do not let urine or
water touch the stool specimen, if possible.
7. Using the spoon given to you, place bloody, slimy, or
whitish areas of the stool into the container first. Fill the
cup at least 2/3 full, if possible.
8. Tighten the cap.
9. Wash your hands.
10. Label the specimen jar with your name, the date, and your
cabin number.
13.4.5.2.2

Medical Staff Instructions
Specimen Labeling
Please ensure that each specimen is properly labeled with the
following:
• Date of collection.
• Unique identifying number. (A separate log containing
unique identifying number linked to case name must be
kept on the ship.)
• Notation on use of antidiarrheal or antibiotic medication.
Collection, Storage, and Transport
Complete guidelines for collection and storage of specimens for
viral, bacterial, and parasite analysis are listed below, although it
may not be necessary to implement all procedures during each
investigation. Transport of specimens will be arranged in
collaboration with VSP.

13.4.5.3 Guidelines for Collecting Fecal Specimens for Viral Diagnosis
(Modified from MMWR, 1990; 39[RR-5];19.)
13.4.5.3.1

Stool for Viral Diagnosis
1. Collect stool specimens in the first 48 hours. Specimen
collection should not await the results of epidemiologic and
other investigations because delay will almost certainly
preclude a viral diagnosis. If information gathered
subsequently indicates that a viral etiology is unlikely, the
specimens can be discarded.
2. Collect 10 diarrhea bulk specimens, if possible. Bulk
specimens, enough to fill a large stool cup, are preferred.
Serial specimens from persons with acute, frequent, highvolume diarrhea are particularly useful. The smaller the
specimen and the more formed the stool, the lower the

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diagnostic yield. Rectal swabs are of little or no value in
viral detection. Specimens from at least 10 ill persons
should be collected to maximize the chance that a diagnosis
can be made. The diagnostic yield is low when specimens
from fewer than 10 persons are submitted.
3. Store specimens at 4°C (40°F). Freezing may destroy the
characteristic viral morphology that permits a diagnosis by
electron microscopy.
4. Take special care to prevent cross-CONTAMINATION of

specimens during collection and transport because new
amplification techniques are exquisitely sensitive.

13.4.5.3.2

Paired Serum Specimens for Viral Diagnosis
1. Collect acute-period serum specimens during the first
5 days of symptoms. The convalescent-period serum
specimen should be collected during the third to sixth week
after illness.
2. Collect 10 pairs from ill persons (the same persons
submitting stool specimens) and 10 pairs from well
persons. Serum specimens from adults should be 10 mL
and serum specimens from children should be 3 mL.
3. Use storage tubes containing no anticoagulant (tubes with
red tops) for collection.
4. If a centrifuge is available, centrifuge the specimen for
10 minutes and remove the serum using a pipette. If no
centrifuge is available, the blood specimens can sit in a
refrigerator until a clot has formed; remove the serum using
pipettes, as above.
5. Place the serum into an empty nunc tube, label, then
refrigerate. Do not freeze.

13.4.5.3.3

Other Specimens for Viral Diagnosis
Water, FOOD, and Environmental Samples
Viruses causing AGE are not routinely detected in water or FOOD,
but may be detectable on surfaces with environmental swabbing.
Swabbing may be completed under the guidance of VSP staff or
the CDC National Calicivirus Laboratory.
Viruses have been successfully detected in vomitus specimens.
These should be collected and sent using same methodology as for

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stool specimens.
13.4.5.4 Guidelines for Collecting Fecal Specimens for Bacteriologic
Diagnosis
Before use, the transport media should be stored in a refrigerator or at
room temperature. If the transport media is stored at room temperature, it
should normally be chilled for 1 to 2 hours by refrigeration before use.
At least two rectal swabs or swabs of fresh stools should normally be
collected for bacterial analysis and placed in refrigerated Cary-Blair
transport media.
It is recommended that the swabs be inserted initially into the transport
media to moisten, then inserted about 1 to 1-1/2 inches (approximately
25 to 38 millimeters) into the rectum, gently rotated, and removed for
insertion individually into the same tube of transport media.
If possible, there should be visible fecal material on the swabs.
Both swabs should be inserted into the same tube of media and the swabs
pushed completely to the bottom of the tube.
The top portion of the stick touching the fingers should be broken off and
discarded.
Refrigeration during transport may be accomplished by shipping in an
insulated box with frozen refrigerant packs. The specimens must never be
frozen during storage or transport.
13.4.5.5 Guidelines for Collecting Fecal Specimens for Parasite
Diagnosis
13.4.5.5.1

Parasite Specimens
In the event a disease of parasitic etiology is suspected,
arrangements will be made for shipment of appropriate specimen
containers containing 10% formalin and PVA (polyvinyl alcohol).
A summary table with instructions for collecting clinical
specimens during OUTBREAKS to test for bacteria, viruses, and
parasites is available at
www.cdc.gov/foodsafety/outbreaks/investigatingoutbreaks/specimen-collection.html.

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13.4.6 Food and Water Samples
13.4.6.1 Food and Water Sample Collection Kit
A recommended FOOD and water sampling kit includes the
following:
• Sterile sampling containers (15 or more sealable plastic
bags and wide-mouth screw top jars; 15 water sample
bottles with sodium thiosulfate solution to provide
concentration of 100 mg per mL of sample volume; foil or
heavy wrapping paper).
• Sterile specimen collection devices (spoons, tongs, scoop,
knife, scissors, swabs, and pipettes).
• DISINFECTION agents (sanitizing solution, 95% ethyl
alcohol, and propane torch).
• Support EQUIPMENT (plastic gloves, plastic container
liners for iced samples, waterproof marking pen for sample
identification, roll of adhesive or masking tape, labels,
waterproof cardboard tags with ties, insulated ice chests,
and frozen refrigerant packs).
13.4.6.2 Food and Water Sampling Procedures
13.4.6.2.1

Sample Plan
Environmental sampling should be directed toward suspect FOOD
and sources identified by the preliminary epidemiologic
investigation.

13.4.6.2.2

Aseptic Techniques
FOOD and water samples should be collected using aseptic
techniques. Washed and gloved hands and sterile sampling
UTENSILS and containers protect the integrity of the sample
during collection. Taps used for water collection should be
sterilized with heat or chemicals. The sample should be collected
after 1 minute of flow time.

13.4.6.2.3

Sample Amount
Approximately 200 grams or 200 mL of sample will usually
suffice for the laboratory analytical requirements. Carefully
squeeze most of the air out of the bag before sealing FOOD
samples.

13.4.6.2.4

Sample Identification
Sample numbers should be assigned on each collection container
and recorded on a sample log that will accompany samples to the
laboratory. Record information that identifies the date, time, and
location of collection; product information; codes; storage

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conditions and temperatures for each sample on the sample log.
Include contact information for the PERSON IN CHARGE of
collecting the samples on the vessel.
13.4.6.2.5

Sample Temperatures
FOOD and water samples should be held below 5°C (41°F) but not
frozen. Sufficient frozen refrigerant packs should be used to
maintain cold sample temperatures during transport to the
laboratory.

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13.5

Disinfection Calculations for Water and Equipment

13.5.1 Introduction
POTABLE WATER systems and EQUIPMENT, SWIMMING POOLS, and
WHIRLPOOL SPAS on a vessel may need to be disinfected when there is a
possibility of CONTAMINATION and as a routine part of maintenance.
This annex provides tables for calculating the amount of chlorine to be used in
emergency chlorination of POTABLE WATER and for the routine
DISINFECTION of POTABLE WATER systems and EQUIPMENT,
SWIMMING POOLS, and WHIRLPOOL SPAS.
13.5.2 Water Chlorination
Tables 1 and 2 (Annex 13.5.4) are for calculating the amount of chlorine to be
used in the DISINFECTION of POTABLE WATER systems, SWIMMING
POOLS, and EQUIPMENT.
Amounts of chlorine compound shown in Table 1 are in GRAMS.
Amounts of chlorine compound shown in Table 2 are in KILOGRAMS.
The chlorine compound column in Tables 1 and 2 refers to the amount of
available chlorine in the compound as stated on the product label. Requirements
varying from those shown in the table—for example: metric tons of water,
available chlorine compounds, or final chlorine concentrations—may be
extrapolated.
For example, POTABLE WATER TANKS or fresh water tanks must be
superchlorinated to at least 50 MG/L (ppm) available chlorine when samples
taken from these tanks indicate potential CONTAMINATION with fecal
coliform bacteria.
The total amount of 70% chlorine compound required to obtain 50 MG/L (ppm)
in 166 metric tons of water is calculated in Example 1, which illustrates how to
use the tables.
Example 1. The capacity of a potable tank from which a coliform-positive
sample was obtained is 166 metric tons. The vessel has a compound on
board containing 70% available chlorine.
The amount of chlorine required for 50 ppm is determined as follows:
• Use the 70% chlorine compound columns in Table 1.
• Find the 70% row that corresponds to 100 metric tons of water.
• Follow this 70%/100 ton row across until you reach the “50 ppm”
column (7,150 grams).
• Do the same using the 50, 10, 5, and 1 metric ton columns to
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•

determine the totals for 166 metric tons.
Total each column as shown in the calculation table below.

Calculation Table for Example 1
Grams Required, 70% Available
Metric Tons of Water
Chlorine Solution
100
7,150.0
50
3,575.0
10
715.0
5
357.5
1
71.5
166 Total Weight of Water 11,869.0 grams or 11.87 kilograms
In this example, the amount of 70% chlorine compound required for
166 tons of water at 50 parts per million is 11,869.0 grams or
11.87 kilograms.
13.5.3 Equipment Disinfection
The Available Chlorine in Compounds table lists the various chlorine
compounds and the amount of the compound required in grams per liter of
water to produce a solution containing 100 ppm of chlorine. The 100-ppm
chlorine solution should be applied as outlined in this manual.
Available Chlorine in Compounds
Grams per Liter of
Available Chlorine Grams per Liter for 100 ppm
70%
0.143
65%
0.154
25%
0.4
15%
0.7
10%
1.0
5%
2.0

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13.5.4 Tables
Table 1. Amount of Chlorine Required in GRAMS to Produce Desired
Parts per Million (ppm) (MG/L)
Chlorine
Compound
70%
70%
70%
70%
70%
65%
65%
65%
65%
65%
25%
25%
25%
25%
25%

Metric
Tons of
Water
1
5
10
50
100
1
5
10
50
100
1
5
10
50
100

1 ppm
1.43
7.15
14.30
71.50
143.00
1.54
7.70
15.40
77.00
154.00
4.00
20.00
40.00
200.00
400.00

2 ppm
2.86
14.30
28.60
143.00
286.00
3.08
15.40
30.80
154.00
308.00
8.00
40.00
80.00
400.00
800.00

5 ppm
7.15
35.75
71.50
357.50
715.00
7.70
38.50
77.00
385.00
770.00
20.00
100.00
200.00
1,000.00
2,000.00

10 ppm
14.30
71.50
143.00
715.00
1,430.00
15.40
77.00
154.00
770.00
1,540.00
40.00
200.00
400.00
2,000.00
4,000.00

50 ppm
71.50
357.50
715.00
3,575.00
7,150.00
77.00
385.00
770.00
3,850.00
7,700.00
200.00
1,000.00
2,000.00
10,000.00
20,000.00

100 ppm
143.00
715.00
1,430.00
7,150.00
14,300.00
154.00
770.00
1,540.00
7,700.00
15,400.00
400.00
2,000.00
4,000.00
20,000.00
40,000.00

Table 2. Amount of Chlorine Required in KILOGRAMS to Produce
Desired Parts per Million (ppm) (MG/L)
Chlorine
Compound
15%
15%
15%
15%
15%
10%
10%
10%
10%
10%
5%
5%
5%
5%
5%

Metric
Tons of
Water

1
5
10
50
100
1
5
10
50
100
1
5
10
50
100

1 ppm 2 ppm 5 ppm
10 ppm
50 ppm
100 ppm
0.007
0.01
0.03
0.07
0.34
0.70
0.035
0.07
0.17
0.35
1.70
3.50
0.070
0.13
0.34
0.70
3.40
7.00
0.350
0.65
1.70
3.50
17.00
35.00
0.70
1.30
3.40
7.00
34.00
70.00
0.01
0.02
0.05
0.10
0.50
1.00
0.05
0.10
0.25
0.50
2.50
5.00
0.10
0.20
0.50
1.00
5.00
10.00
0.50
1.00
2.50
5.00
25.00
50.00
1.00
2.00
5.00
10.00
50.00
100.00
0.02
0.04
0.10
0.20
1.00
2.00
0.10
0.20
0.50
1.00
5.00
10.00
0.20
0.40
1.00
2.00
10.00
20.00
1.00
2.00
5.00
10.00
50.00
100.00
2.00
4.00
10.00
20.00
100.00
200.00

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13.6
Potable Water Pipe and System Disinfection Method Examples
(Nonemergency)

Examples in this section relate to nonemergency situations. In an emergency, see
section 5.3.4.1.4 for concentration and contact time.
To achieve the proper DISINFECTION of a section of pipe being replaced,
• Fill the pipe with 50 MG/L (ppm) of free residual HALOGEN, cap on
both ends, and let it sit for 4 hours OR Place small sections of pipes in a
large container filled with 50 MG/L (ppm) of free residual HALOGEN for
4 hours.
• Drain and flush disinfected parts of the system with POTABLE WATER.
To achieve the proper DISINFECTION of a section of pipe already installed on
part of the distribution system,
1. Install temporary shut-off valves at each end of the new section.
2. Close the valves.
3. Inject 50 MG/L (ppm) of free residual HALOGEN through a temporary
injection port.
4. Let it stand for 4 hours.
5. Drain and flush disinfected parts of the system with POTABLE WATER.

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13.7

Sample Cross-Connection Control Program Guideline

13.7.1 Background
Unprotected CROSS-CONNECTIONS to the POTABLE WATER system can
result in mild changes to the aesthetic quality of the water affecting taste, odor,
and color or severe changes that can result in illness or death. The purpose of a
CROSS-CONNECTION control program is to identify these connections and
provide appropriate protection.
13.7.2 Introduction
Use this outline to either develop a comprehensive CROSS-CONNECTION
control program or update and maintain an existing program.
13.7.3 Cross-Connection Survey
One of the first steps in developing a CROSS-CONNECTION control program
is to conduct a thorough survey of the POTABLE WATER system to identify all
actual or potential CROSS-CONNECTIONS. Although an initial survey of the
vessel can be time consuming, it is essential to ensure that all connections are
identified so that appropriate protection can be decided on.
Protection of POTABLE WATER can take two forms—containment or
complete protection. Although the former may be the objective for a water
supplier and requires less time and detail, the latter is the objective for this
guidance.
Example: A surveyor enters a structure and identifies numerous connections to
the POTABLE WATER—both nonhealth-HAZARD and health-HAZARD
connections. For containment purposes, an RP ASSEMBLY on the exterior
supply line downstream of the water meter would contain all of the HAZARDS
within the structure but would do nothing to protect the individual connections
within the facility. If complete protection is the goal, each CROSSCONNECTION in the structure must be identified and a decision made as to the
appropriate BACKFLOW PREVENTION METHOD to be used. For vessels
under VSP, the goal is complete protection.
Surveyors should be
• Knowledgeable in basic plumbing.
• Knowledgeable in the principles of BACKFLOW, including
BACKSIPHONAGE and BACKPRESSURE.
• Able to identify both potential and actual CROSS-CONNECTIONS.
• Familiar with the level of HAZARD posed by each connection.
Surveyors should physically inspect all areas of the vessel supplied with
POTABLE WATER. The best approach for this may be to go deck by deck,
starting with the decks with connections that pose the greatest risk to health.
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This may require starting with the engine room deck. As each connection is
identified, it is added to a listing. All information related to this connection
should also be added to the listing. An example of required information can be
found in section 13.7.5.1. Unprotected or inadequately protected connections
must be addressed as quickly as possible, especially if the connection is a health
HAZARD.
13.7.4 Backflow Protection Methods
All figures in this section are provided courtesy of the U.S. Environmental
Protection Agency (EPA).
13.7.4.1 Nonmechanical Backflow Protection

AIR GAP

Antisiphon loop

13.7.4.2 Mechanical Backflow Protection

ATMOSPHERIC VACUUM BREAKER

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HOSE-BIB VACUUM BREAKER

DUAL CHECK VALVE WITH ATMOSPHERIC VENT

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PRESSURE VACUUM BREAKER

REDUCED PRESSURE PRINCIPLE ASSEMBLY

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13.7.5 Cross-Connections on Vessels
13.7.5.1 List of Connections Requiring Backflow Prevention on Vessels
A log listing of all CROSS-CONNECTIONS on the vessel must be
developed. At a minimum the log should contain the data elements in
numbers 2, 3, 6, 7, and 8. Inclusion of the additional data in numbers 1, 4,
and 5 is recommended.
1. Deck (A, B, C, 1, 2, 3…).
2. Location (of connection and of device, if different).
3. Connection description (e.g., hose, chemical tank, coffee machine,
detergent dispenser).
4. Connection subjected to CONTINUOUS PRESSURE (CP) or
noncontinuous pressure (NCP).
5. Connection subjected to [BACKSIPHONAGE only or
BACKSIPHONAGE and BACKPRESSURE].
6. Protection used (AIR GAP or manufacturer name and designation for
device).
7. Inspection date.
8. Inspection results (passed, replaced, psi results).
13.7.5.2 Specific Backflow Protection Choices on Vessels: Air Gaps
and Backflow Prevention Devices
Use this section to provide information to vessel staff on the specific
BACKFLOW PREVENTION DEVICES used on the vessel. For each
device, a copy of the specification sheets or technical sheets as well as the
manufacturer’s installation recommendations should be included in the
program documentation file. Generally these documents are available
online from the websites of each device manufacturer.
AIR GAPS
Vessel-designed AIR GAPS
• See definitions

Manufactured AIR GAPS
• Manufacturer’s specification sheets
• Manufacturer’s installation recommendations

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Noncontinuous Pressure Devices
ATMOSPHERIC VACUUM BREAKER
• Manufacturer’s specification sheets
• Manufacturer’s installation recommendations
Hose Vacuum Breaker
• Manufacturer’s specification sheets
• Manufacturer’s installation recommendations
Select DUAL-CHECK VALVE with intermediate vents (such as
Watts NLF9)
• Manufacturer’s specification sheets
• Manufacturer’s installation recommendations
CONTINUOUS PRESSURE devices
Select DUAL CHECK VALVE with intermediate vent (such as Watts
N9)
• Manufacturer’s specification sheets
• Manufacturer’s installation recommendations
PRESSURE VACUUM BREAKER
• Manufacturer’s specification sheets
• Manufacturer’s installation recommendations
• Test kit and instructions
REDUCED PRESSURE PRINCIPLE ASSEMBLY
• Manufacturer’s specification sheets
• Manufacturer’s installation recommendations
• Test kit and instructions
References
• EPA CROSS-CONNECTION Control Manual
• Device manufacturer list (based on devices used on vessel)
• Manual of CROSS-CONNECTION Control, 9th edition
(University of Southern California)

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13.8

Baby-Only Water Facility

For use by children who are in diapers or who are not completely toilet trained.

13.8.1 Introduction
VSP recognizes the increased desire of passengers to allow children who are in
diapers or who are not completely toilet trained to use RWFs. With that in mind,
following are requirements for operating a RWF for the sole use by children
who are in diapers or who are not completely toilet trained. Each cruise line is
required to submit a VARIANCE request to operate this type of facility.
Administrative Note: This section does not apply to vessels that have an
APPROVED VARIANCE from section 6.9.1 at the time of issuance of the VSP
2018 Operations Manual. Those vessels must continue to comply with all of the
requirements of the VARIANCE.
13.8.2 Design and Construction
Facilities must be designed and constructed in accordance with the latest version
of the VSP Construction Guidelines, regardless of the date the keel was laid.
Before new construction or remodeling of an existing RWF, all plans must be
submitted for review and approval by VSP. Once APPROVED, no parts of the
system or its operation may be changed without prior written approval from
VSP. For maintenance purposes, system components of at least equal
performance specifications may be changed without prior approval.
13.8.3 Water Source
13.8.3.1 Recirculation
The water source for this facility must only be POTABLE WATER for
recirculation systems.
13.8.3.2 Flow-Through
Seawater or POTABLE WATER may be used for a flow-through system.
13.8.3.3 Operation
The system must be designed to operate in flow-through only or
recirculation only.
13.8.3.3.1

Flow-Through
At Sea
A flow-through seawater supply system must be used only while
the vessel is MAKING WAY and at sea beyond 20 kilometers
(12 miles) from nearest land or any point of land discharge.

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In Port
Before arriving to a port or HARBOR, the seawater supply system
must be shut down and the facility closed for use before the vessel
reaches the 20-kilometer (12-mile) mark or any point of land-based
discharge. The system must remain empty while in port or at
anchor or the flow-through supply must be switched to POTABLE
WATER.
Recirculation
Fill water must be provided only to the compensation tank and not
directly to the BABY-ONLY WATER FACILITY.
TURNOVER Rate
The entire volume of water must pass through all parts of the
system to include filtration, secondary UV DISINFECTION, and
halogenation at least once per half hour.
The filtration, UV DISINFECTION, and HALOGEN and pH
control systems must be operated 24 hours a day. This is required
even when the facilities are not in use. The systems may only be
shut down for required maintenance or cleaning of system
components.
13.8.3.4 Filtration
BABY-ONLY WATER FACILITY water must be filtered.
At least one replacement cartridge or canister-type filter must be available.
Cartridge or canister-type filters must be inspected weekly for cracks,
breaks, damaged components, and accumulation of excessive organic
material.
Granular filters must be backwashed daily. Backwashing must be repeated
until the water viewed through the sight glass or discharge point is clean
flowing.
The granular filters must be opened monthly and examined for channeling,
mounds, or holes in the filter media. Inspection method: Drain the
water from the filter housing and inspect the granular filter for
cracks, mounds, or holes.
A core sample must be examined monthly for accumulation of excessive
organic material. Core sample method:
1. Take a sand sample from the filter core after inspection and
place it in a clear container. A core sample can be taken by
inserting a rigid hollow tube or pipe in to the filter media.
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2. Add clean water to the clear container, cover, and shake.
3. Allow the container to rest undisturbed for 30 minutes.
4. Evaluate sample. If, after 30 minutes of settling, a measurable
layer of sediment is within or on top of the filter media or fine,
colored particles are suspended in the water, the organic
loading may be excessive. Consider media replacement.
5. Record results of filter inspection and sedimentation test in a
log.
Cartridge filters must be replaced based on inspection results or
manufacturer’s recommendations, whichever is sooner.
The granular filter media must be replaced at least every 6 months. Before
the new filter media is placed in the filter housing, the housing must be
scrubbed with an appropriate cleanser, rinsed, and disinfected.
DISINFECTION must be accomplished with an appropriate HALOGENbased DISINFECTANT at 1 ppm for 50 minutes, or an equivalent CT
VALUE. Record the filter replacement date and cleaning and
DISINFECTION of the filter housing in a log. The log must include the
DISINFECTANT residual and contact time or CT VALUE.
Filter pressure gauges and valves must be replaced when they are
defective.
The operating manuals for all components such as filters, pumps,
HALOGEN and pH control EQUIPMENT, and UV DISINFECTION
systems must be maintained aboard the vessel in a location ACCESSIBLE
to crew members who are responsible for the operation and maintenance
of these facilities.
13.8.3.5 Halogen and pH Control
Automated HALOGEN dosing and pH control systems must be installed
and maintained.
Halogenation must be by use of chlorine or bromine. A free residual of
HALOGEN must be maintained between 3.0-10.0 ppm for chlorine and
4.0-10.0 ppm for bromine.
The pH levels must be maintained between 7.2 and 7.6.
13.8.3.6 UV Disinfection
A UV DISINFECTION system must be installed after filtration and before
HALOGEN-based DISINFECTION.
The UV DISINFECTION system must be maintained at an intensity that
inactivates Cryptosporidium parvum and Giardia.
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The UV DISINFECTION system must be maintained and operated in
accordance with the manufacturer’s recommendation. At least one spare
UV lamp must be available.
13.8.3.7 System Shutdown
An automatic shutdown must be maintained whereby any failure in
maintaining the required free residual HALOGEN level, pH level, or UV
lamp intensity must cause the water to completely divert from the BABYONLY WATER FACILITY and instead loop back to the compensation
tank. Additionally, this system must be equipped with an audible alarm
that sounds in a continuously manned space, such as the bridge or engine
control room.
13.8.3.8 Shutdown and Alarm Testing
The emergency shutdown and alarms systems must be tested monthly.
Testing procedures and results must be recorded.
13.8.4 System Cleaning and Disinfection
13.8.4.1 Daily Cleaning of Spray Pad Surface
Every 24 hours, the SPRAY PAD surface and any associated features
must be cleaned with an appropriate cleaner. The surface must be rinsed
and disinfected at 50-ppm free residual HALOGEN for 1 minute, or the
equivalent CT VALUE. Ensure that the liquid waste from this process is
not directed to the compensation tank.
At least every 72 hours, the facility must be shut down and these
procedures must be followed:
1. The entire volume of water within the system must be discharged.
This includes the BABY-ONLY WATER FACILITY,
compensation tank, filter housing, and all associated piping.
2. The BABY-ONLY WATER FACILITY, compensation tank, and
filter housing (cartridge filter) must be cleaned with an appropriate
cleanser, rinsed, and disinfected (chlorine or bromine).
DISINFECTION must be accomplished with a solution of at least
50 MG/L (ppm) free residual HALOGEN for 1 minute, or the
equivalent CT VALUE.
13.8.5 Monitoring and Record Keeping
An automated analyzer-chart recorder capable of recording free residual
HALOGEN levels in MG/L (ppm) and pH levels must be installed.
The system must be checked for calibration before opening the facility for use,
and then every 3 hours thereafter with a test kit accurate to within 0.2 MG/L
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(ppm) free residual HALOGEN and 0.2 pH.
• Charts must be reviewed and signed daily by trained supervisory staff.
• Charts must be dated and changed daily.
• Records must be retained for 12 months.
In the event of a failure in the automated analyzer-chart recorder, manual tests
must be conducted and recorded for each required parameter on an hourly basis.
A maximum of 72 hours will be allowed for manual tests while repairs are under
way. If more than 72 hours pass, the facilities must be shut down until repairs
are completed.
A log must be kept to detail all maintenance activities, including the following:
• Filter changes including filter housing cleaning and DISINFECTION
(including ppm and contact time).
• Backwashing time.
• Fecal accidents.
• Injury accidents.
• Facility opening and closing times.
One test must be conducted at the end of each day for the presence of
Escherichia coli (E. coli) using a test in accordance with the latest edition of
Standard Methods for the Examination of Water and Wastewater. Test kits,
incubators, and associated EQUIPMENT must be operated and maintained in
accordance with the manufacturers’ specifications.
For positive E. coli tests, follow this procedure:
• Discharge the entire volume of water within the system. This includes
the BABY-ONLY WATER FACILITY, compensation tank, filter
housing, and all associated piping.
• Use an appropriate cleaner on the BABY-ONLY WATER FACILITY,
compensation tank, and filter housing (cartridge filter), then rinse and
disinfect them (chlorine or bromine). DISINFECTION must be
accomplished with a solution of at least 50 MG/L (ppm) for 1 minute, or
the equivalent CT VALUE.
• Conduct follow-up testing. The facility must not be put back in operation
unless follow-up test results are negative for the presence of E. coli.
A record of the test results must be maintained onboard the vessel and must be
available for review during inspections. Retain records for 12 months.
The maintenance logs, records, and charts must be kept for 12 months.
13.8.6 Training
At least one person trained in the maintenance and operation of RWFs must be
on the vessel and available at all times the facility is open for use. Such training
includes the requirements of this manual, prevention of recreational water
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illnesses and injuries, HALOGEN and pH control chemicals, UV
DISINFECTION systems, recreational water safety, and using test kits for
HALOGEN-based DISINFECTANTS and pH. A record must be kept with the
names of all trained individuals.
13.8.9 Monitor
At least one individual must be available in the immediate area of the facility
when it is open for use. This individual must monitor the area to ensure all of the
following:
• Children are wearing swim diapers.
• Diapers are changed at suitable diaper-changing stations and not at the
facility.
• All children are under adult supervision.
• FOOD, BEVERAGES, and glass are not used near the facility.
• There is no running or boisterous play near the facility.
• Children who are ill are prohibited from using the facility.
13.8.8 Safety
13.8.8.1 Eye Damage
Ensure that water sprays are designed with pressures and directional flow
controls to prevent eye damage to users.
13.8.8.2 Safety Sign
A safety sign must be posted by the facility with letters at least
26 millimeters (1 inch) high at each entrance to the BABY-ONLY
WATER FACILITY feature that states, at a minimum, the following:
• This facility is only for use by children in diapers or who are not
completely toilet trained.
• Children who have a medical condition which may put them at
increased risk for illness should not use these facilities.
• Children who are experiencing symptoms such as vomiting, fever,
or diarrhea are prohibited from using these facilities.
• Children must be accompanied by an adult at all times.
• Children must wear a clean swim diaper before using these
facilities. Frequent swim diaper changes are recommended.
• Do not change diapers in the area of the BABY-ONLY WATER
FACILITY. A diaper changing station has been provided (exact
location) for your convenience.
The letters on the sign heading must be at least 26 millimeters (1 inch)
high, but all other lettering must be at least 13 millimeters (1/2 inch) high.
Pictograms may replace words as appropriate or available.

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This information may be included on multiple signs, as long as they
are posted at the entrances to the facility.
13.8.9 Swim Diapers
Swim diapers in a variety of sizes must be available in close proximity to this
facility.

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13.9

Fecal, Vomit, and Blood Accident Response for RWFs

13.9.1 Fecal and Vomit Accident Response for RWFs
This annex includes a sample fecal accident plan and sample fecal accident log
required data elements. The sample fecal accident plan is based in part on
recommendations found on CDC’s Healthy Swimming website
(www.cdc.gov/healthywater/swimming).
In the sample plan (13.9.1.1), two tables address chlorine residuals and contact
times to be used for DISINFECTION after an accident involving fecal material
or vomitus. Each table has chlorine residuals and contact times that reduce the
risk for recreational water illness based on the pathogenic organisms that might
be present as a result of a fecal or vomit accident.
•

The Residual and Contact Time for Loose Stool table shows chlorine
residuals and contact times to address loose stools. The primary
pathogenic organism of concern in loose stool is Cryptosporidum. This
organism is highly chlorine resistant; to destroy it, a CT VALUE of
15,300 is required. This means that when the chlorine residual in ppm is
multiplied by the contact time in minutes, a minimum of 15,300 is
required.
o Concentration (ppm) X Contact Time (minutes) ≥ 15,300

•

The Residual and Contact Time for Formed Stool or Vomitus table
shows chlorine residuals and contact times to address accidents involving
formed stools or vomitus. The disease-causing organisms of primary
concern are Giardia, E. coli 0157:H7, and Shigella. To destroy the more
highly chlorine resistant of these organisms (Giardia), a CT VALUE of
45 is required. This means that when the chlorine residual in ppm is
multiplied by the contact time in minutes, a minimum of 45 is required.
o Concentration (ppm) X Contact Time (minutes) ≥ 45

To determine the appropriate chlorine residual and contact time, operators
should observe the nature of the accident.
• If the fecal accident is loose (diarrhea), the loose-stool table should be
used for DISINFECTION.
• If the fecal material is solid or formed or if the accident involves
vomitus, the formed stool or vomitus table should be used for
DISINFECTION.
It is important to remember that the DISINFECTION capabilities of chlorine
diminish as pH increases. Operators should ensure that pH levels are maintained
7.5 or less at 77°F (25°C) or higher during this DISINFECTION process.

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Record all fecal/vomit accidents in a log with all of the following information:
• Name of RWF.
• Date of event.
• Time of event.
• Number of bathers.
• Formed stool, loose stool, or vomitus.
• Chlorine residual for DISINFECTION.
• Contact time for DISINFECTION.
• pH level for DISINFECTION.
• Chlorine residual for reopening.
• pH for reopening.
13.9.1.1 Fecal/Vomit Accident Plan

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13.9.2 Blood Response Q and A
Excerpt from www.cdc.gov/healthywater/swimming/pools/vomit-bloodcontamination.html.
13.9.2.1 Blood in Pool Water
Germs (for example, Hepatitis B virus or HIV) found in blood are spread
when infected blood or certain body fluids get into the body and
bloodstream (for example, by sharing needles and by sexual contact).
Chlorine kills germs found in blood and CDC is not aware of any
instances in which a person has become infected with these germs after
being exposed to a blood spill in a pool.
Q: Does chlorine kill the germs in blood?
A: Yes. These germs do not survive long when diluted into properly
chlorinated pool water.
Q: Swimmers want something to be done after a blood spill. Should the
pool be closed for a short period of time?
A: There is no public health reason to recommend closing the pool after a
blood spill. However, some pool staff choose to do so temporarily to
satisfy patrons.

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13.10

Cartridge Filter Cleaning Procedures

Cartridges should be cleaned in accordance with manufacturer’s instructions
where available and complete. In the absence of instructions, clean filters when
the gauge pressure differential is 10 psi (68.9 KPa).
Cleaning EQUIPMENT should include a soaking container properly sized to
immerse the filter elements, a rinsing area with proper drainage, and a drying area
protected from CONTAMINATION (e.g., birds and insects).
New filters do not regain 100% of their capacity. Perhaps only about 80% of the
capacity is recoverable, regardless of the treatment. If the recommended design
flow rate exceeds 80% of the maximum flow allowed on the filter, the filter may
be undersized.
Facilities with cartridge filters are recommended to have EQUIPMENT on-site to
clean the cartridges. This includes a basin or tub large enough to immerse the
entire cartridge. Water from the cleaning and soaking process must be discharged
to the sanitary sewer. Proper cleaning is critical. Failure to clean the cartridge
properly can lead to disease OUTBREAKS.
How to Clean Cartridge Filters:
1. Rinse Thoroughly: Rinse the cartridge of as much dirt and debris as possible
by washing inside and out with a garden hose and spray nozzle.
DO NOT use a pressure washer. High flow/pressure can drive dirt into the
interior and permanently damage the cartridge. It can also aerosolize pathogens in
the filter.
2. Degrease: Cartridge filters need to be degreased each time they are cleaned.
Body oil, suntan oil, cosmetics, hair products, and/or algae and biofilms can form
a greasy coating on the filter pleats, which will clog the pores and reduce the filter
capacity.
Soak the cartridge overnight in one of the following:
• Filter cleaner/degreaser OR
• A solution of water with 1 cup (236.6 g) of TSP (trisodium phosphate) OR
• One cup (236.6 g) of automatic dishwashing detergent per 5 gallons
(3.8 L) of water.
Never use muriatic acid or products with acid in them before degreasing. Acid
may permanently set the grease and ruin the cartridge.
Rinse thoroughly.

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3. Sanitize: To remove or prevent biofilms, algae, and bacteria growing on the
cartridge, add 1 quart (0.95 L) of household bleach per 5 gallons (19 L) of clean
water and soak 1 hour before rinsing.
4. Rinse: Remove the clean cartridge from the SANITIZATION soak water and
rinse thoroughly with a hose.
5. Dry: After the filter is cleaned and degreased, it should be allowed to dry
completely. Some bacteria (for example, Legionella spp.) that survive the
cleaning process can be killed by drying. Do not allow the filter to become
contaminated with dirt or soil after it is cleaned. Put the cartridges in a clean
plastic trash bag if they are to be transported and the original boxes are not
available.
Acid Wash (Only if Necessary): Excessive calcium or mineral deposits on the
filter media can be cleaned with a 1:20 solution of clean water and muriatic acid.
Put a few drops of muriatic acid on the filter. If it foams, it might need to be acid
washed. Very few filters need to be acid washed.

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13.11

Food Cooking Temperature Alternatives

13.11.1 Introduction
To be effective in eliminating pathogens, cooking must be adjusted to a number
of factors. These include the anticipated level of pathogenic bacteria in the raw
product, the initial temperature of the FOOD, and the FOOD’s bulk, which
affects the time to achieve the needed internal product temperature. Other
factors to be considered include postcooking heat rise and the time the FOOD
must be held at a specified internal temperature.
To kill microorganisms, FOOD must be held at a sufficient temperature for the
specified time. Cooking is a scheduled process in which each of a series of
continuous TIME/TEMPERATURE combinations can be equally effective. For
example, in cooking a beef roast, the microbial lethality achieved at 112 minutes
after it has reached 54°C (130°F) is the same lethality attained as if it were
cooked for 4 minutes after it has reached 63°C (145°F).
Cooking requirements are based in part on the biology of pathogens. The
thermal destruction of a microorganism is determined by its ability to survive
heat. Different species of microorganisms have different susceptibilities to heat.
Also, the growing stage of a species (such as the vegetative cell of bacteria, the
trophozoite of protozoa, or the larval form of worms) is less resistant than the
same organism’s survival form (the bacterial spore, protozoan cyst, or worm
egg).
FOOD characteristics also affect the lethality of cooking temperatures. Heat
penetrates different FOODS at different rates. High fat content in FOOD reduces
the effective lethality of heat. High humidity within the cooking vessel and the
moisture content of FOOD aids thermal destruction.
Heating a large roast too quickly with a high oven temperature may char or dry
the outside, creating a layer of insulation that shields the inside from efficient
heat penetration. To kill all pathogens in FOOD, cooking must bring all parts of
the FOOD up to the required temperatures for the correct length of time.
The TEMPERATURE AND TIME COMBINATION CRITERIA specified in
Annex 13.11.2 are based on the destruction of Salmonellae. This section
includes temperature and time parameters that provide “D” values (decimal log
reduction values) that may surpass 7D. For example, at 63°C (145°F), a time
span of 15 seconds will provide a 3D reduction of Salmonella enteritidis in eggs.
This organism, if present in raw shell eggs, is generally found in relatively low
numbers.
Other FOODS, FISH, and MEATS that have not been ground or minced—
including commercially raised GAME ANIMAL MEAT specified as acceptable
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for cooking at this temperature and time parameter—are expected to have a low
level of internal CONTAMINATION. The parameters are expected to provide
destruction of the surface contaminants on these FOODS.
13.11.2 Temperature-Time Alternatives
Chart 1. Alternative Temperature Times for 68°C (155°F)
Minimum Temperature
Time
3 minutes
63°C (145°F)
1 minute
66°C (150°F)
<1 second (instantaneous)
70°C (158°F)
Chart 2. Cooking Exemptions
FOOD
Provisions
Beef steak: WHOLESteak is cooked on top and bottom to a surface
MUSCLE, INTACT
temperature of 63°C (145°F) or above and color
change is achieved on all surfaces.
Eggs, FISH,
CONSUMER information is provided as
MOLLUSCAN
specified in section 7.3.6.1.2 or a VARIANCE is
SHELLFISH, and other
granted as specified in section 12.13 of the VSP
MEATs
2018 Operations Manual.
Extracted from FOOD Code, Recommendations of the United States Public
Health Service, 2013.

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13.12
Chemicals Used in Washing or to Assist in the Peeling of Fruits
and Vegetables
[Excerpted from 21 CFR 173.315]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT
OF HEALTH AND HUMAN SERVICES (CONTINUED)
PART 173--SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN
FOOD FOR HUMAN CONSUMPTION--Table of Contents
Subpart D--Specific Usage ADDITIVES
Sec. 173.315 Chemicals used in washing or to assist in the peeling of fruits and
vegetables.
Chemicals may be safely used to wash or to assist in the peeling of fruits and
vegetables in accordance with the following conditions:
(a) The chemicals consist of one or more of the following:
(1) Substances generally recognized as safe in FOOD or covered by prior
sanctions for use in washing fruits and vegetables.
(2) Substances identified in this subparagraph and subject to such
limitations as are provided:
Adduct Mixture
Substance: A mixture of alkylene oxide adducts of alkyl alcohols
and phosphate esters of alkylene oxide adducts of alkyl alcohols
consisting of: [alpha]-alkyl (C12- C18)-omega-hydroxy-poly
(oxyethylene) (7.5-8.5 moles)/poly (oxypropylene) block
copolymer having an average molecular weight of 810; [alpha]alkyl (C12-C18)- omega-hydroxy- poly (oxyethylene) (3.3-3.7
moles) polymer having an average molecular weight of 380, and
subsequently esterified with 1.25 moles phosphoric anhydride; and
[alpha]-alkyl (C10-C12)- omega-hydroxypoly (oxyethylene) (11.912.9 moles)/poly (oxypropylene) copolymer, having an average
molecular copolymer, having an average molecular weight of 810,
and subsequently esterified with 1.25 moles phosphoric anhydride.
Limitations: May be used at a level not to exceed 0.2 percent in
lye-peeling solution to assist in the lye peeling of fruit and
vegetables.
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Aliphatic Acid Mixture
Substance: Aliphatic acid mixture consisting of valeric, caproic,
enanthic, caprylic, and pelargonic acids.
Limitations: May be used at a level not to exceed 1 percent in lye
peeling solution to assist in the lye peeling of fruits and vegetables.
Polyacrylamide
Substance: Polyacrylamide
Limitations: Not to exceed 10 parts per million in wash water.
Contains not more than 0.2 perrcent acrylamide monomer. May be
used in the washing of fruits and vegetables.
Potassium Bromide
Substance: Potassium bromide
Limitations: May be used in the washing or to assist in the lye
peeling of fruits and vegetables.
Sodium n-alkylbenzene-sulfonate
Substance: Sodium n-alkylbenzene-sulfonate (alkyl group
predominantly C12 and C13 and not less than 95 percent C10 to C16).
Limitations: Not to exceed 0.2 percent in wash water. May be used
in washing or to assist in the lye peeling of fruits and vegetables.
Sodium Dodecylbenzene-sulfonate
Substance: Sodium dodecylbenzene-sulfonate (alkyl
predominantly C12 and not less than 95 percent C10 to C16).
Limitations: Not to exceed 0.2 percent in wash water. May be used
in washing or to assist in the lye peeling of fruits and vegetables.
Sodium 2 Ethyl-hexyl Sulfate
Substance: Sodium 2 ethyl-hexyl sulfate
Limitations: Not to exceed 0.2 percent in wash water. May be used
in washing or to assist in the lye peeling of fruits and vegetables.
Sodium Hypochlorite
Substance: Sodium hypochlorite
Limitations: May be used in the washing or to assist in the lye
peeling of fruits and vegetables.
Sodium Mono- and Dimethyl Naphthalene Sulfonates
Substance: Sodium mono- and dimethyl naphthalene sulfonates
(mol. wt. 245-260)
Limitations: Not to exceed 0.2 percent in wash water. May be used
in the washing or to assist in the lye peeling of fruits and
vegetables.
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(3) Sodium mono- and dimethyl naphthalene sulfonates (mol. wt. 245260) may be used in the steam/scald vacuum peeling of tomatoes at a level
not to exceed 0.2 percent in the condensate or scald water.
(4) Substances identified in this paragraph (a)(4) for use in flume water for
washing sugar beets prior to the slicing operation and subject to the
limitations as are provided for the level of the substances in the flume
water:
[alpha]-Alkyl-omega-hydroxypoly-(oxyethylene)
Substance: [alpha]-Alkyl-omega-hydroxypoly-(oxyethylene)
produced by condensation of1 mole of C11-C486315 straight chain
randomly substituted secondary alcohols with an average of
9 moles of ethylene oxide.
Limitations: Not to exceed 3 ppm.
Linear Undecylbenzenesulfonic Acid
Substance: Linear undecylbenzenesulfonic acid
Limitations: Not to exceed 3 ppm.
Dialkanolamide
Substance: Dialkanolamide produced by condensing 1mole of
methyl laurate with 1.05 moles of diethanolamine.
Limitations: Not to exceed 2 ppm.
Triethanolamine
Substance: Triethanolamine
Limitations: Not to exceed 2 ppm.
Ethylene Glycol Monobutyl Ether
Substance: Ethylene glycol monobutyl ether
Limitations: Not to exceed 1 ppm.
Oleic Acid
Substance: Oleic acid conforming with Sec. 172.860 of this
chapter.
Limitations: Not to exceed 1 ppm.
Tetrapotassium Pyrophosphate
Substance: Tetrapotassium pyrophosphate
Limitations: Not to exceed 0.3 ppm.
Monoethanolamine
Substance: Monoethanolamine
Limitations: Not to exceed 0.3 ppm.
Annex 13.12: Chemicals Used in Washing or To Assist in the Peeling of Fruits and Vegetables;
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Ethylene Dichloride
Substance: Ethylene dichloride
Limitations: Not to exceed 0.2 ppm.
Tetrasodium ethylenediaminetetraacetate
Substance: Tetrasodium ethylenediaminetetraacetate
Limitations: Not to exceed 0.1 ppm.
(5) Substances identified in this paragraph (a)(5) for use on fruits and
vegetables that are not raw agricultural commodities and subject to the
limitations provided:
Hydrogen Peroxide
Substance: Hydrogen peroxide
Limitations: Used in combination with acetic acid to form
peroxyacetic acid. Not to exceed 59 ppm in wash water.
1-Hydroxyethylidene-1,1-diphosphonic Acid
Substance: 1-Hydroxyethylidene-1,1-diphosphonic acid
Limitations: May be used only with peroxyacetic acid. Not to
exceed 4.8 ppm in wash water.
Peroxyacetic Acid
Substance: Peroxyacetic acid
Limitations: Prepared by reacting acetic acid with hydrogen
peroxide. Not to exceed 80 ppm in wash water.
(b) The chemicals are used in amounts not in excess of the minimum required to
accomplish their intended effect.
(c) The use of the chemicals listed under paragraphs (a)(1), (a)(2), and (a)(4) is
followed by rinsing with POTABLE WATER to remove, to the extent possible,
residues of the chemicals.
(d) To assure safe use of the ADDITIVE:
(1) The label and labeling of the ADDITIVE container shall bear, in
addition to the other information required by the act, the name of the
ADDITIVE or a statement of its composition.
(2) The label or labeling of the ADDITIVE container shall bear
ADEQUATE use directions to assure use in compliance with all
provisions of this section.

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13.13

Time-Control Plan Examples

Annex 13.13: Time-Control Plan Examples; 214

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13.14
List of Some Hard and Semisoft Cheeses Exempt from
Datemarking

The cheeses listed below are exempted from 7-day datemarking:
Limburger
Abertam
Lorraine
Appenzeller
Manchego
Asadero
Milano
Asiago medium or old
Monterey
Asiago soft
Muenster
Battelmatt
Oaxaca
Bellelay (blue veined)
Oka
Blue
Parmesan
Bra Brick
Pecorino
Camosum
Port du Salut
Chantelle
Provolone
Cheddar
Queso Anejo
Christalinna
Queso Chihuahua
Colby
Queso de Bola
Coon
Queso de la Tierra
Cotija
Queso de Prensa
Cotija Anejo
Reggiano
Derby
Robbiole
Edam
Romanello
Emmentaler
Romano
English Dairy
Roquefort (blue veined)
Fontina
Samsoe
Gex (blue veined)
Sapsago
Gjetost
Sassenage (blue veined)
Gloucester
Stilton (blue veined)
Gorgonzola (blue veined)
Swiss
Gouda
Tignard (blue veined)
Gruyere
Tilsiter
Havarti
Trappist
Herve
Vize
Konigskase
Wenssleydale (blue veined)
‘ Lapland

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13.15

Consumer Advisory Examples

13.15.1 Menu Example
*Hamburgers
Chicken
Potato Salad
*Seared Tuna
French Fries
House Salad
*Public Health Advisory: Consuming raw or undercooked MEATS, POULTRY,
seafood, shellfish, or eggs may increase your risk for foodborne illness,
especially if you have certain medical conditions.
13.15.2 Point-of-Service Examples
13.15.2.1 At an Omelet Station
Eggs can be cooked to order.
Public Health Advisory: Consuming raw or undercooked eggs may
increase your risk for foodborne illness, especially if you have certain
medical conditions.
13.15.2.2 At a Hamburger Grill
Hamburgers and cheeseburgers can be cooked to order.
Public Health Advisory: Consuming raw or undercooked MEATS may
increase your risk for foodborne illness, especially if you have certain
medical conditions.
13.15.2.3 At a Buffet Station
Cold Smoked Salmon is served undercooked.
Public Health Advisory: Consuming raw or undercooked seafood may
increase your risk for foodborne illness, especially if you have certain
medical conditions.

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13.16

Warewashing Evaluation

13.16.1 Introduction
13.16.1.1 Methodology Source
The following WAREWASHING machine evaluation procedure was
compiled from the NSF International (NSF) brochure FOOD Service:
Recommended Field Evaluation Procedures for Spray-type Dishwashing
Machines (1991), and FOOD Code (2013).
ANSI/NSF 3-2017, Commercial Spray-type Dishwashing and
Glasswashing Machines, and the VSP 2018 Operations Manual should be
consulted for recommended construction and operational parameters.
13.16.1.2 Recommended Evaluation Equipment
The following EQUIPMENT to conduct WAREWASHING evaluations is
recommended:
• Thermocouple or thermistor TEMPERATURE-MEASURING
DEVICE for warewasher operational temperatures.
• Maximum registering TEMPERATURE-MEASURING DEVICE
or temperature-sensitive tapes for verifying hot water warewasher
final rinse temperature, 73°C (160°F).
• Optional: Calibrated melting temperature wax crayons with melt
points set at 82°C (180°F) and another at 91°C (195°F).
• Pressure gauge, as applicable, for determining in-line pressure of
hot water at injection point of warewasher in the range of 100-170
kilopascals (15-25 pounds per square inch).
• Chemical test kits for different chemical SANITIZER types used
on the vessel.
• Flashlight.
• Tape measure.
• Watch or stopwatch.
13.16.1.2.1 Calibration
Calibrate TEMPERATURE-MEASURING DEVICES and
pressure gauges against standards to ensure reliable warewasher
evaluations.
Maintain chemical test kits and temperature sensitive tapes as
specified by their manufacturers to ensure accuracy.

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13.16.1.2.2 Mercury Spills
Use mercury-filled maximum registering TEMPERATUREMEASURING DEVICES carefully during the evaluations; these
devices are subject to breakage. If they break, clean up thoroughly
before WAREWASHING operations resume.
13.16.2 Machines Data Plates
13.16.2.1 Data Plate Required
Review the required manufacturer’s data plate for correct operating
parameters.
• If the data plate indicates a flow pressure, the machine must have a
gauge or a gauge valve to measure it.
• If the data plate does not indicate a flow pressure, the machine is
not required to have a gauge or a gauge valve.
13.16.2.2 Temperature Requirements
Temperatures stated on the warewash machine data plate are considered
minimums unless a specified range is given.
13.16.2.3 Conform to ANSI/NSF 3-1996
The warewash machine temperatures must conform to those specified in
these guidelines for the specific type of machine. For those manufactured
to different temperature standards, evidence must be furnished that they at
least conform to the minimum equivalent standards of ANSI/NSF 3-2008,
Commercial Spray-type Dishwashing and Glasswashing Machines.
13.16.3 Evaluation Procedures
13.16.3.1 Operational Evaluation
The VSP EHO will evaluate the WAREWASHING as follows:
• Dishes properly prescraped and racked.
• Machine prewash scrap trays clear of excessive soil and debris.
• Curtains and baffles on conveyor type machines intact and in their
proper position.
• Conveyor speed and cycle times set according to manufacturer’s
specifications.
• Overflow standpipe installed and not blocked or leaking.
• Wash and rinse nozzles properly aligned and providing a uniform
spray pattern.
• Wash and rinse nozzles clear of obstructions.
• Wash and rinse manifolds in good repair, properly installed in the
machine, and end caps installed.
• Heating elements used in tanks free of mineral or other deposits.
• Rinse supply line strainer clear of debris.

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•
•
•

Wash and rinse tanks and final rinse manifold TEMPERATUREMEASURING DEVICES accurate to ± 1.5 °C (± 3 °F).
Pressure regulator functioning properly.
Flow pressure within the range specified on the data plate and
between 34.5-207 kilopascals (5-30 pounds per square inch).

13.16.3.2 Temperature Evaluation
13.16.3.2.1 Manufacturer’s Instructions
Install and operate the machine in accordance to the
manufacturer’s instructions.
13.16.3.2.2 Warmup
Run the machine through at least two complete cycles before
testing unless it has been operating just before the evaluation. On
conveyor machines, run at least two racks through the machine.
13.16.3.2.3 Additional Warmup
When minimum temperatures are not indicated on machinemounted TEMPERATURE-MEASURING DEVICES, additional
pre-evaluation cycles may be run to determine if higher
temperatures are possible.
13.16.3.2.4 Tank Thermometer Calibration
Take temperatures of the wash water and pumped rinse directly
from the tanks of the machines and compare them against the
machine-mounted TEMPERATURE-MEASURING DEVICES. If
possible, place the evaluation TEMPERATURE-MEASURING
DEVICE probe in the tank near the machine-mounted
TEMPERATURE-MEASURING DEVICE probe.
13.16.3.2.5 Sanitizing Rinse TMDs
Use a maximum registering TEMPERATURE-MEASURING
DEVICE, remote sensing thermocouple, or nonreversible
thermolabels such as paper TEMPERATURE-MEASURING
DEVICES that turn from silver to black or similar device to
confirm the effectiveness of heat SANITIZATION.
13.16.3.2.6 Rinse Exposure
Attach the maximum registering TEMPERATURE-MEASURING
DEVICE in a vertical position in a rack that is exposed to the final
sanitizing rinse spray at the approximate level of a plate. Attach
nonreversible thermolabels to the center of a dry ceramic plate.

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13.16.3.2.7 High Wash/Rinse Temperature Factor
Factor the effect of the temperatures of the wash water and
pumped rinse into the evaluation if tank thermometers indicate
they are above 71°C (160°F).
If the wash and or rinse tank temperatures are greater than or equal
to 71°C (160°F), verify the final sanitizing rinse temperature using
one of the methods in section 13.16.3.2.9 or another ISOLATION
method where a rapid response TEMPERATURE-MEASURING
DEVICE is held at plate level in the final sanitizing rinse spray for
at least 8 seconds. The maximum-registering TEMPERATUREMEASURING DEVICE may also be checked at the end of each
part of the cycle to verify that the wash and rinse temperatures
have not been in excess of 71°C (160°F).
13.16.3.2.8 Effective Sanitation
Evaluate effective SANITIZATION by noting that in a mechanical
operation, the temperature of the fresh hot water sanitizing rinse as
it enters the manifold must not be more than 90°C (194°F) or less
than
• 74°C (165°F) for a stationary rack, single-temperature
machine.
• 82°C (180°F) for all other machines.
• 71°C (160°F) at the UTENSIL surface, as measured by an
irreversible registering temperature indicator.
13.16.3.2.9 Indirect Methods
The final rinse spray temperature may be indirectly evaluated by
using a nonreversible thermolabel attached to the manifold or final
rinse spray arm near the hub or by using calibrated melting
temperature wax crayons. Make a mark on a dry portion of the
final sanitizing rinse manifold or supply line with a crayon that
melts at 82°C (180°F) and another that melts at 91°C (195°F).
Another acceptable test to establish the final sanitizing rinse
temperature (manifold) is to dry the final sanitizing rinse spray arm
as near to the manifold entry into the machine as possible and affix
an 82°C (180°F) thermolabel. The thermolabel should be left in
place through one full warewash cycle. There may be slight
temperature decreases at positions distant from the manifold entry
into the machine.
A third method is to attach a maximum registering thermometer to
the end of a rod and hold the thermometer in the final rinse spray at
plate level for 8 seconds.

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After any of the three of the indirect method tests above, assess the
spray pattern from the final rinse spray arm to ensure that the spray
pattern is effective.
For a stationary rack machine, the final rinse temperature can be
evaluated by running the machine with a maximum registering
thermometer at plate level. Stop the machine at the end of the wash
cycle to check the temperature, and again at the end of the final
rinse cycle.
13.16.3.3 Chemical Sanitizing Evaluation
Obtain sample at the end of the final chemical sanitizing rinse cycle and
use a SANITIZER test kit to confirm the SANITIZER level is at the
minimum specified on machine data plate and in these guidelines.
13.16.4 Routine Monitoring
13.16.4.1 Periodic Detailed Evaluations
Proper WAREWASHING is critical to protecting the health of a vessel’s
passengers. The procedures provided in this annex may assist the vessel
crew in periodically verifying the proper operation of its
WAREWASHING machines. Following the manufacturer’s
recommendations for maintenance and operation will ensure the
WAREWASHING machines continue to meet the criteria of these
guidelines and standards of ANSI/NSF 3-1996, Commercial Spray-type
Dishwashing and Glasswashing Machines.
13.16.4.2 Startup Evaluations
During each WAREWASHING machine’s startup, the proper setup and
operation of the EQUIPMENT should be verified with basic checks.
These include checks of the tank, manifold, and curtain assemblies to
ensure they are properly installed. Proper operating temperatures should
be verified to meet the minimum required temperatures during the startup.
13.16.4.3 Routine Operation Evaluations
Periodic operation and temperature checks by the WAREWASHING crew
during the WAREWASHING time should detect problems soon after they
occur. The person removing the clean and sanitized ware must examine
each piece to determine if it is clean. Periodic management checks of the
WAREWASHING process during operation verify that the machines are
operating properly and the UTENSILS processed are indeed clean and
sanitized.

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13.16.4.4 Simple Records
Simple records can assist in the warewash machine monitoring process. A
review of these records can ensure proper monitoring is being conducted
and assist in determining a gradual or severe malfunction of the machine.

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13.17

Inspection Report

13.17.1 Report Form
A copy of the VSP Inspection Report form follows on the next page.
During the implementation of the VSP 2018 Operations Manual, an electronic
version of this form will also be used. Copies of the electronic version will be
returned to the cruise line by email.

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13.18

Corrective-Action Statement

13.18.1 Introduction
13.18.1.1 Purpose
VSP established a procedure for postinspection reporting of corrective
actions to encourage the correction of deficiencies noted during an
inspection. A signed corrective action statement will not affect the
inspection score.
13.18.1.2 Critical Item Monitoring
The corrective-action statement, particularly for CRITICAL ITEMS,
should include a management monitoring plan to ensure that the procedure
or process that was out of control will be monitored and controlled in the
future. The public health goal of the inspection is to prevent the recurrence
of the critical deficiency in the specific instance where it was found and
generally in future similar operations aboard the vessel.
13.18.1.3 Publicly Available
The corrective-action statement will be appended to the final inspection
report for future reference and public distribution via the VSP website.
13.18.1.4 Email Submission
The corrective action statement may be submitted to VSP by electronic
mail. Please send the statement to [email protected]; include the vessel name,
corrective-action statement, and inspection date in the message subject
line. Submission as an attached word processing format file is preferable.
13.18.1.5 Mail Submission
The corrective-action statement may also be mailed to the following:
CDC/Vessel Sanitation Program
1850 Eller Drive, Suite 101
Ft. Lauderdale, FL 33316
USA

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13.18.2 Format
Example Statement
Date
CDC/Vessel Sanitation Program
1850 Eller Drive, Suite 101
Ft. Lauderdale, FL 33316
USA
Dear Sir:
The following actions have been taken to correct each of the deficiencies noted
during the inspection of (Name of Vessel) on (Date) at (Port).
Item Number
Deficiency/Corrective Action 1.
1.
2.
3.
(Continue until all violations have been listed.)
Sincerely,
(Signature)
Name
Title
Company

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13.19

Summary of Sanitation Inspections of International Cruise Ships

13.19.1 Introduction
Every vessel that has a foreign itinerary and carries 13 or more passengers is
subject to twice-yearly inspections and, when necessary, to reinspection by the
Centers for Disease Control and Prevention’s VSP. To ensure a clean and
healthful environment, cruise ships must meet the criteria established by VSP.
The score and the complete report for each inspection are published on the VSP
website (www.cdc.gov/nceh/vsp).
The ship’s level of sanitation is acceptable to VSP if its score on the inspection
is 86 or higher.
13.19.2 Online Information
The VSP website has a searchable database of inspection report summaries and
lists. The complete inspection report information is also retrievable.
Lists available on the VSP website include the following:
• Advanced Cruise Ship Inspection Search.
• Green Sheet Report.
• Cruise Ship Inspection Score 100.
• VARIANCES by Section.
These lists show the data by
• Ship name.
• Cruise line.
• Inspection date.
• Score (all scores, scores of 86 or higher [satisfactory scores], and scores
of 85 or lower [unsatisfactory scores]).
Further information can be obtained on a particular ship, including all scores for
that ship and an inspection report preview.
The VSP website also provides the Inspection Detail Report for each ship
inspection. This report provides a categorical review of the deficiencies noted
along with the number of points deducted for that category and the numerical
score for the inspection of a particular ship. Details of the inspection with the
specific deficiencies and recommendations are also available from this page.
Inspection report data are also searchable from the VSP database for the
following search categories:
• Ship name.
• Cruise line.
• Inspection date.
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•
•
•
•

Most recent date.
All dates.
Range of dates.
Score (all scores, scores of 86 or higher [satisfactory scores], and scores
of 85 or lower [unsatisfactory scores]).

13.19.3 Contact Information
Further information on VSP, inspection results, and vessels’ corrective action
statements may be obtained
• On the VSP website (www.cdc.gov/nceh/vsp).
• Through email ([email protected]).
• By telephone (800-323-2132).
• By fax (770-488-4127).

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14.0 Bibliography

This section includes the following subsections:
14.1 Introduction
14.2 Authority
14.3 Definitions
14.4 ACUTE GASTROENTERITIS Surveillance
14.5 POTABLE WATER
14.6 RECREATIONAL WATER FACILITIES
14.7 FOOD Safety
14.8 INTEGRATED PEST MANAGEMENT
14.9 Housekeeping
14.10 CHILD ACTIVITY CENTERS
14.11 HVAC Systems, Fountains, Misting Systems, Humidifiers, and Showers
14.12 Administrative Guidelines

14.1

Introduction

Centers for Disease Control and Prevention, NCEH. 1999. Vessel Sanitation Program:
Charting a Healthier Course.
Centers for Disease Control and Prevention, NCEH. 1999. www.cdc.gov/nceh/vsp.
Centers for Disease Control and Prevention, NCEH. 1989, 2000, 2005, 2011. Vessel
Sanitation Program operations manual.

14.2

Authority

Code of Federal Regulations 42 CFR 71.31. Health Measures at U.S. Ports:
Communicable Diseases. General provisions.
Code of Federal Regulations 42 CFR 71.32. Health Measures at U.S. Ports:
Communicable Diseases. Persons, carriers, and things.
Code of Federal Regulations 42 CFR Section 71.41. General Provisions. Foreign
Quarantine - Requirements Upon Arrival at U.S. Ports: Sanitary Inspection.
The Public Health Service Act, 42 U.S.C. Section 264. Quarantine and Inspection—
Regulations to control communicable diseases.
The Public Health Service Act, 42 U.S.C. Section 269. Quarantine and Inspection—
Bills of health.

14.3

Definitions

Food and Drug Administration. 2017. Food Code, Recommendations of the United
States Public Health Service.
Centers for Disease Control and Prevention. 2016. Model Aquatic Health Code
(MAHC): A National Model Swimming Pool and Spa Code. 2nd edition.

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14.4

Acute Gastroenteritis Surveillance

Addiss DG, Yashuk JC, Clapp DE, Blake PA. 1989. Outbreaks of diarrhoeal illness on
passenger cruise ships, 1975–85. Epidemiol Infect. 103(1):63–72.
Centers for Disease Control and Prevention. 1990. Recommendations for collection of
laboratory specimens associated with outbreaks of gastroenteritis. MMWR. 39RR-14.
Centers for Disease Control and Prevention, NCEH. 1999. Disease Surveillance and
Outbreak Investigation. www.cdc.gov/nceh/vsp/pub/biblio/biblio.htm
Cramer EH, Blanton C, Browne L, Vaughan G, Bopp C, Forney D. 2006.
Epidemiology of gastroenteritis on cruise ships, 2001-2004: the impact of
noroviruses. Am J Prev Med. 30(3):252–7.
Cramer EH, Gu DX, Durbin RE, Vessel Sanitation Program Environmental Health
Inspection Team. 2003. Diarrheal disease on cruise ships, 1990–2000: the impact of
environmental health programs. Am J Prev Med. 24(3):227–33.
Dalton C, Mintz ED, Wells JG, Bopp CA, Tauxe RV. 1999. Outbreaks of
enterotoxigenic Escherichia coli infection in American adults: a clinical and
epidemiologic profile. Epidemiol Infect. 123:9–16.
Daniels NA, Neimann J, Karpati A, Parashar UD, Greene KD, Wells JG, et al. 2000.
Traveler’s diarrhea at sea: three outbreaks of waterborne enterotoxigenic Escherichia
coli on cruise ships. J Infect Dis. 181:1491–5.
Dannenberg AL, Yashuk JC, Feldman RA. 1982. Gastrointestinal illness on passenger
cruise ships, 1975–1978. Am J Publ Health. 72:484–8.
Davies JW, Cox KG, Simon WR, Bowmer EJ, Mallory A. 1972. Typhoid at sea:
epidemic aboard an ocean liner. Can Med Assoc J. 106:877–83.
Freedom of Information Act. 5 U.S.C. Section 552. Administrative Procedure—Public
information; agency rules, opinions, orders, records, and proceedings.
Freedom of Information Act. 5 U.S.C. Section 552a. Privacy Act—Records
maintained on individuals.
Freeland AL, Vaughan GH Jr, Banerjee SN. 2016. Acute gastroenteritis on cruise
ships United States, 2008–2014. MMWR. 65(1):1–5.
Gunn RA, Terranova WA, Greenberg HB, Yashuk J, Gary GW, Wells JG, et al. 1980.
Norwalk virus gastroenteritis aboard a cruise ship: an outbreak of five consecutive
cruises. Am J Epidemiol. 1122:820–7.
Hall AJ, Vinjé J, Lopman B, Park GW, Yen C, Gregoricus N, et al. 2011. Updated
norovirus outbreak management and disease prevention guidelines. MMWR.
60(RR03);1-15.
Herwaldt BL, Lew JF, Moe CL, Lewis DC, Humphrey CD, Monroe SS, et al. 1994.
Characterization of a variant strain of Norwalk virus from a food-borne outbreak of
gastroenteritis on a cruise ship in Hawaii. J Clin Microbiol. 4:861–6.
Ho MS, Glass RI, Monroe SS, Madore HP, Stine S, Pinsky PF, et al. 1989. Viral
gastroenteritis aboard a cruise ship. Lancet. 2(8669):961–5.
IAMFES. 2016. Procedures to Investigate Waterborne Illness, 3rd Edition. Des
Moines, IA.

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IAMFES. 2011. Procedures to Investigate Foodborne Illness, 6th Edition. Des Moines,
IA.
Khan AS, Moe CL, Glass RI, Monroe SS, Estes MK, Chapman LK, et al. 1994.
Norwalk virus-associated gastroenteritis traced to ice consumption aboard a cruise
ship in Hawaii: comparison and application of molecular method-based assays. J Clin
Microbiol. 2:318– 22.
Koo D, Maloney K, Tauxe R. 1996. Epidemiology of diarrheal disease outbreaks on
cruise ships, 1986 through 1993. JAMA. 7:545–7.
Lew JF, Swerdlow DL, Dance ME, Griffin PM, Bopp CA, Gillenwater MJ, et al.
1991. An outbreak of shigellosis aboard a cruise ship caused by a multiple-antibioticresistant strain of Shigella flexneri. Am J Epidemiol. 134(4):413–20.
Marks PJ, Vipond IB, Carlisle D, Deakin D, Fey RE, Caul EO. 2000. Evidence for
airborne transmission of Norwalk-like virus (NLV) in a hotel restaurant. Epidemiol.
Infect. 124: 481-487.
Merson MH, Hughes JM Lawrence DN, Wells JG, D’Agnese JJ, Yashuk JC. 1976.
Food- and waterborne disease outbreaks on passenger cruise vessels and aircraft. J
Milk Food Technol. 39:285–8.
Merson MH, Hughes JM, Wood BT, Yashuk JC, Wells JG. 1987. Gastrointestinal
illness on passenger cruise ships. JAMA. 231:723–7.
Merson MH, Tenney JH, Meyers JD, Wood BT, Wells JG, Rymzo W, et al., 1975.
Shigellosis at sea: an outbreak aboard a passenger cruise ship. Am J Epidemiol.
101:165– 75.
Nguyen CH, Qualls NL, O’Toole TE, 1989. A cost-effectiveness analysis of the
Vessel Sanitation Program. Centers for Disease Control and Prevention, U.S. Public
Health Service; Atlanta, GA.
Park GW, Lee D, Treffiletti A, Hrsak M, Shugart J, Vinjé J. 2015. Evaluation of a new
environmental sampling protocol for detection of human norovirus on inanimate
surfaces. Appl Environ Microbiol 81(17):5987-92.
Sawyer LA, Murphy JJ, Kaplan JE, Pinsky PF, Chacon D, Walmsley S, et al. 1988.
25- to 30-nm virus particle associated with a hospital outbreak of acute gastroenteritis
with evidence for airborne transmission. Am J Epidemiol. 127:1261–71.
Wikswo ME, Cortes J, Hall AJ, Vaughan G, Howard C, Gregoricus N, Cramer EH.
2011. Disease transmission and passenger behaviors during a high morbidity
norovirus outbreak on a cruise ship, January 2009. Clin Infect Dis. 52(9):1116-22.

14.5

Potable Water

American Public Health Association. 2017. Standard methods for the examination of
water and wastewater. 23rd ed. Washington, DC.
American Society of Sanitary Engineering. 2004. ASSE #1032—2004, Dual check
valve type backflow preventers. Westlake, OH.
American Society of Sanitary Engineering. 2008. ANSI/ASSE #1004—20081990,
Commercial dishwashing machines. Westlake, OH.
American Society of Sanitary Engineering. 2005. ASSE #1014—2005, Hand-held
showers. Westlake, OH.

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American Society of Sanitary Engineering. 2011. ASSE #1013—2011, Reduced
pressure principle backflow preventers. Westlake, OH.
American Society of Sanitary Engineering. 2011. ASSE #1015—2011, Double check
backflow prevention assembly. Westlake, OH.
American Society of Sanitary Engineering. 2016. ANSI/ASSE #1052—2016, Hose
connection backflow preventers. Westlake, OH.
American Society of Sanitary Engineering. 1990. ANSI/ASSE #1009—1990,
Commercial food waste grinder units. Westlake, OH.
American Society of Sanitary Engineering. 2011. ANSI/ASSE #1047—2011, Reduced
pressure detector backflow preventer. Westlake, OH.
American Society of Sanitary Engineering. 2011. ANSI/ASSE #1048—2011, Double
check detector assembly backflow preventer. Westlake, OH.
American Society of Sanitary Engineering. 2013. ANSI/ASSE #1056—2013,
Performance requirements for spill resistant vacuum breaker assemblies. Westlake,
OH.
American Society of Sanitary Engineering. 2016. ASSE#1055—2016, Chemical
dispensing systems. Westlake, OH.
American Society of Sanitary Engineering. 2004. ANSI/ASSE #1024—2004, Dual
check valve type backflow preventers, Westlake, OH.
American Society of Sanitary Engineering. 2004. ASSE #1020—2004, Pressure
vacuum breaker assembly. Westlake, OH.
American Society of Sanitary Engineering. 2004. ANSI/ASSE #1011—2004, Hose
connection vacuum breakers. Westlake, OH. American Society of Sanitary
Engineering, 1995.
American Society of Sanitary Engineering. 2008. ANSI/ASSE #1001—2008,
Atmospheric type vacuum breakers. Westlake, OH.
American Water Works Association. 2006. Water chlorination and chloramination
principles and practices, 2nd edition. Denver, CO.
American Water Works Association. 2015. Recommended practice for backflow
prevention and cross-connection control, 4th edition. Denver, CO.
American Water Works Association. 1992. ANSI/AWWA C651-92: Disinfecting
water mains. Denver, CO.
American Water Works Association. 2011. ANSI/AWWA C652-11: Disinfection of
water-storage facilities. Denver, CO.
American Water Works Association. 2001. Emergency planning for water utility
management, 4th edition. Denver, CO.American Water Works Association. 1995.
Electrodialysis and electrodialysis reversal. Denver, CO.
American Water Works Association. 1997. ANSI/AWWA C653-97: Disinfection of
water treatment plants. Denver, CO.
American Water Works Association. 2016. Simplified procedures for water
examination, 6th edition. Denver, CO.

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American Water Works Association. 2007. Reverse osmosis and nanofiltration, 2nd
edition. Denver, CO.
American Water Works Association. 2013. Water distribution operator training
handbook, 4th edition. Denver, CO.
ANSI/ASSE.2008. #1012—2008, Backflow preventers with intermediate atmospheric
vent. Westlake, OH.
ANSI/ASSE. 2017. #1022—2017, Backflow preventer for carbonated beverage
machines. Westlake, OH.
Clesceri LS, Greenberg AE, Eaton AD, eds. 2012. Standard methods for the
examination of water and wastewater. 22nd edition. American Public Health
Association, American Water Works Association and Water Environment Federation,
Washington, DC.
Code of Federal Regulations, Title 40 Section 141 National Primary Drinking Water
Regulations.
Foundation for Cross-Connection Control and Hydraulic Research. Manual of crossconnection control, 10th edition. Los Angeles, CA: University of Southern California.
NSF International. 2013. ANSI/NSF Standard 60-2013 drinking water treatment
chemicals—health effects. Ann Arbor, MI.
NSF International.2013. ANSI/NSF Standard 61-2013 drinking water system
components—health effects. Ann Arbor, MI.
U.S. Environmental Protection Agency. 1989. Cross-connection control manual.
World Health Organization. 2011. Guidelines for drinking-water quality, volume 1:
recommendations. 4th edition. Geneva, Switzerland.
World Health Organization. 1996. Guidelines for drinking-water quality, volume 2:
health criteria and other supporting information. 2nd edition. Geneva, Switzerland.
World Health Organization. 1997. Guidelines for Drinking-water quality, world health
organization, volume 3: surveillance and control of community water supplies. 2nd
edition. Geneva, Switzerland.
World Health Organization. 2017. Guidelines for drinking-water quality, 4th edition,
addendum to volume 1: recommendations. Geneva, Switzerland.
World Health Organization. 2002. Guidelines for drinking-water quality, second
edition, addendum to volume 2: health criteria and other supporting information.
Geneva, Switzerland.

14.6

Recreational Water Facilities

American National Standards Institute/National Spa & Pool Institute. 2016.
NSF/ANSI 50-2016. Standard for public swimming pools and standard for public
spas, standard 50: circulation system components and related materials for swimming
pools, spas/hot tubs. Ann Arbor, MI: NSF International. http://www.nsf.org/.
ASME International. 1987. ASME/ANSI A112.19.8M Suction fittings for use in
swimming pools, wading pools, spas, hot tubs, and whirlpool bathtub appliances
(Reaffirmed 1996). New York.
California Code of Regulations, Title 22 Chapter 20.

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VSP 2018 Operations Manual
Centers for Disease Control and Prevention. 2016. Model Aquatic Health Code
(MAHC): A National Model Swimming Pool and Spa Code. 2nd edition.
Centers for Disease Control and Prevention. 2001. Notice to Readers: Responding to
fecal accidents in disinfected swimming venues. MMWR. 50(20):416–7.
Centers for Disease Control and Prevention. 1997. Final recommendations to
minimize transmission of Legionnaires’ disease from whirlpool spas on cruise ships.
Centers for Disease Control and Prevention, Division of Parasitic Diseases. 1999.
Information for swimming pool operators: prevention of cryptosporidiosis.
Code of Federal Regulations, Title 16, Part 1450. Virginia Graeme Baker Pool and
Spa Safety Act.
Environmental Protection Agency. 2003. Ultraviolet disinfection manual. EPA-D-03007.
Environmental Protection Agency. 1986. Disinfection with ultra violet light—design,
construct and operate for success. Cincinnati, OH.
Environmental Protection Agency. 1988. Ultra violet disinfection: special evaluation
project. EPA Region 5, Chicago, IL.
Florida Administrative Code. Chapter 64E-9. Public swimming pools and bathing
places.
Gallagher TE. 1996. Comprehensive water quality testing of high-use public spas. J
Environ Health. 58;7:11.
Kebabjian R. 1995. Disinfection of public pools and management of fecal accidents. J
Environ Health. 58;1:8.
Lemmon JM, McAnulty JM, Bawden-Smith J. 1996. Outbreak of cryptosporidiosis
linked to an indoor swimming pool. Med J Australia. 165:613.
National Pool and Spa Institute. 2003. ANSI/NSPI-1 2003 standard for public
swimming pools. Alexandria, VA.
National Pool and Spa Institute. 1996. Symposium on water chemistry and
disinfection 1996. Alexandria, VA.
National Pool and Spa Institute. 1997. Chemical dynamics within the pool and spa
environment 1997. Alexandria, VA.
National Pool and Spa Institute. 1999. ANSI/NSPI-2 1999 standard for public spas.
Alexandria, VA.
National Swimming Pool Foundation. 2017. Pool and spa operator handbook.
New York Codes, Rules and Regulations, Title 10, Chapter 1, Part 6. Swimming
pools, bathing beaches and recreational aquatic spray grounds.
NSF International.2016. ANSI/NSF Standard 50-2016. Equipment for swimming
pools, spas, hot tubs and other recreational water facilities. Ann Arbor, MI.
NSF International. 2016. ANSI/NSF Standard 14-2016. Plastics piping system
components and related materials. Ann Arbor, MI.
NSF International. 2013. ANSI/NSF Standard 60-2013. Drinking water treatment
chemicals—health effects. Ann Arbor, MI.

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NSF International. 2013. ANSI/NSF Standard 61-2013. Drinking water system
components—health effects. Ann Arbor, MI.
Ormeci B, Ishida GA, Linden KG, 2005. UV disinfection of chlorinated water: impact
on chlorine concentration and UV dose delivery. J Water Suppl Res Technol.
54(3):189–99.
Rennell DS, ed. 1992. Basic pool and spa technology, 2nd edition. National Spa &
Pool Institute. Alexandria, VA.
Rowley W. Entrapment and evisceration study. National Swimming Pool Foundation.
Merrick, NY.
Shin GA, Linden KG, Arrowood MJ, Sobsey MD. 2001. Low-pressure UV
inactivation and DNA repair potential of cryptosporidium parvum oocysts. Appl
Environ Microbiol. 67(7):3029–32.
U.S. Army, CHPPM. 1996. Controlling contamination from fecal accidents in
swimming pools.
Vogt RL, Hudson PJ, Orciari L, Heun EM, Woods TC. 1987. Legionnaires’ disease
and a whirlpool spa (Letter). Ann Intern Med. 107:596.
Wisconsin Administrative Code, Chapter ATCP 76. Safety, maintenance, and
operation of public pools and water attractions.

14.7

Food Safety

Food and Drug Administration. 2013. Food code, recommendations of the United
States Public Health Service.
Additional Chapter 7.0 Food Safety References
Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS, Shapiro C, et al. 1999. Foodrelated illness and death in the United States. Emerg Infect Dis. 5(5).
Food and Drug Administration, Center for Food Safety and Applied Nutrition. 2012.
Foodborne pathogenic microorganisms and natural toxins handbook: the “bad bug
book.” 2nd edition.
Guzewich J, Ross MP. 1999. Evaluation of risks related to microbiological
contamination of ready-to-eat food by food preparation workers and the effectiveness
of interventions to minimize those risks. Food and Drug Administration.
Food and Drug Administration, Center for Food Safety and Applied Nutrition. 2000.
CFP 2000 backgrounder: no bare hand contact.
Larson E, 1995. APIC guidelines for handwashing and hand antisepsis in healthcare
settings. Am J Infect Control. 23:251–69.
NSF International. 1983. NSF C2-1983, Special equipment and/or devices (food
service equipment). Ann Arbor, MI.
NSF International. 2015. ANSI/NSF 2-2015, Food equipment. Ann Arbor, MI.
NSF International. 2017. ANSI/NSF 3-2017, Commercial spray-type dishwashing and
glasswashing machines. Ann Arbor, MI.
NSF International.2016. ANSI/NSF 4-2016, Commercial cooking, rethermalization,
and powered hot food holding and transport equipment. Ann Arbor, MI.

Section 14: Bibliography; 236

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NSF International. 2016. NSF 5-2016, Water heaters, hot water supply boilers, and
heat recovery equipment. Ann Arbor, MI.
NSF International. 2016. ANSI/NSF 6-2016, Dispensing freezers (for dairy desserttype products). Ann Arbor, MI.
NSF International. 2016. ANSI/NSF 7-2016, Commercial refrigerators and storage
freezers. Ann Arbor, MI.
NSF International. 2017. ANSI/NSF 8-2017, Commercial powered food preparation
equipment. Ann Arbor, MI.
NSF International. 2017. ANSI/NSF 12-2017, Automatic ice making equipment. Ann
Arbor, MI.
NSF International. 2017. ANSI/NSF 13-2017, Refuse compactors and compactor
systems. Ann Arbor, MI.
NSF International. 2016. ANSI/NSF 18-2016, Manual food and BEVERAGE
dispensing equipment. Ann Arbor, MI.
NSF International. 2016. ANSI/NSF 20-2016, Commercial bulk milk dispensing
equipment. Ann Arbor, MI.
NSF International. 2015. ANSI/NSF 21-2015, Thermoplastic refuse containers. Ann
Arbor, MI.
NSF International. 2012. ANSI/NSF 25-2012, Vending machines for food and
BEVERAGES. Ann Arbor, MI.
NSF International. 1980. NSF 26-1980, Pot, pan, and utensil commercial spray-type
washing machines. Ann Arbor, MI.
NSF International. 2017. ANSI/NSF 29-2017, Detergent and chemical feeders for
commercial spray-type dishwashing machines. Ann Arbor, MI.
NSF International. 2012. ANSI/NSF 35-2012, Laminated plastics for surfacing food
service equipment. Ann Arbor, MI.
NSF International. 2012. ANSI/NSF 36-2012, Dinnerware. Ann Arbor, MI.
NSF International. 2017. ANSI/NSF 37-2017, Air curtains for entranceways in food
and food service establishments. Ann Arbor, MI.
NSF International. 2014. ANSI/NSF 51-2014, Food equipment materials. Ann Arbor,
MI.
NSF International. 2017. ANSI/NSF 52-2017, Supplemental flooring. Ann Arbor, MI.
NSF International. 2012. ANSI/NSF 59-2012, Mobile food carts. Ann Arbor, MI.
Standard specification for factory assembled anodeless risers and transition fittings in
polyethylene (PE) fuel gas distribution systems, ASTM Designation: F 1973-99.

14.8

Integrated Pest Management

Armed Forces Pest Management Board. 1994. Technical Information Memorandum
No.
29. Integrated pest management in and around buildings. Defense Pest Management
Information Analysis Center. Washington, DC.

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ASTM International. 2011. F1099M-98(2011), Standard Specification for Rat Guards,
Ship's (Metric). West Conshohocken, PA.
Code of Federal Regulations, Title 40, Parts 152-186. Federal Insecticide, Fungicide,
and Rodenticide Act.
D’Agnese JJ. 2008. Integrated pest management system guide for cruise ships. 7th
edition. Cruise Ship Consultation Service, Fernandina Beach, FL.
Educational Foundation of the National Restaurant Association. 1992. Applied
Foodservice Sanitation. 4th edition. John Wiley & Sons, New York.
National Restaurant Association. Pest management in restaurants. Washington, DC.
ServSafe. 1999. The educational foundation of the National Restaurant Association,
Chicago, IL.
U.S. Army. 1996. Cockroach IPM: installation integrated pest management program
for German cockroach control.
U.S. Navy. 1999. LT Christian’s little blue book: an unofficial guide for US Navy
shipboard medical officers.
U.S. Navy. 2009. Shipboard pest management pocket guide.

14.9

Housekeeping

APIC. 2002. Handbook of infection control. 3rd edition. Association for Professionals
in Infection Control and Epidemiology. Mosby, St. Louis, MO.
Black JG. 1995. Microbiology: principles and application. 3rd edition. Prentice Hall,
Upper Saddle River, NJ.
Block SS. 2001. Disinfection, sterilization & preservation. 5th edition. Williams &
Wilkins, Philadelphia, PA.
Centers for Disease Control and Prevention. 1997. Final recommendations to
minimize transmission of Legionnaires’ disease from whirlpool spas on cruise ships.
Centers for Disease Control and Prevention. 2011. Guideline for the Prevention and
Control of Norovirus Gastroenteritis Outbreaks in Healthcare Settings. Available from
URL: https://www.cdc.gov/infectioncontrol/guidelines/norovirus/index.html.
Collins CH, ed. 1981. Disinfectants: their use and evaluation of effectiveness.
Technical Series No 16. Society for Applied Bacteriology. Academic Press, San
Diego, CA.
Freije MR, Barbaree JM, ed. 1996. Legionellae control in health care facilities:
minimizing risk. HC Information Resources, Indianapolis, IN.
Marks PJ, Vipond IB, Carlisle D, Deakin D, Fey RE, Caul EO. 2000. Evidence for
airborne transmission of Norwalk-like virus (NLV) in a hotel restaurant. Epidemiol.
Infect. 124: 481-487.
Nester E, Nester M. 2015. Microbiology: a human perspective. 8th edition. McGraw
Hill, New York, NY.
Robinson M. 1997. Housekeeping. Bantam Books, New York, NY.
Rutala RW. 1996. APIC guidelines for selection and use of disinfectants. Am J Infect
Control. 24:13–42.

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Tortora G. 2016. Microbiology: an introduction. 12th edition. Addison-Wesley,
Reading, MA.

14.10

Child Activity Centers

American Academy of Pediatrics and American Public Health Association Staff.
1992. Caring for our children: national health & safety performance standards.
Washington, DC.
National Resource Center for Health & Safety in Child Care, http://nrckids.org/.

Rutala RW. 1996. APIC guidelines for selection and use of disinfectants. Am J Infect
Control. 24:13–42.
Young FE. 1989. In day-care centers, cleanliness is a must. FDA Consumer. U.S.
Food and Drug Administration. Washington, DC.

14.11
HVAC Systems, Fountains, Misting Systems, Humidifiers, and
Showers
ASHRAE. Guideline 12-2000, Minimizing the Risk of Legionellosis Associated with
Building Water Systems.
ASHRAE. Guideline 180-2012, Standard Practice for Inspection and Maintenance of
Commercial Building HVAC Systems.
ASHRAE. Guidelines 188-2015, Legionellosis: Risk Management for Building Water
Systems.
Bollin GE, Plouffe JF, Para MF, Hackman B. 1985. Aerosols containing “Legionella
pneumophila” generated by shower heads and hot-water faucets. Appl Environ
Microbiol. 50(5):1128–31.
Breiman R, Fields B, Volmer L, et al. 1989. Definitive association of shower use with
Legionnaires’ disease: possible role of amoebae (Abstract). In: Program and abstracts
of the 89th Annual Meeting of the American Society for Microbiology. American
Society for Microbiology, Washington, DC; 126.
Freije MR. 1998. Minimizing the risk of Legionella in cooling towers and other
HVAC equipment. HC Information Resources, Indianapolis, IN.

14.12

Administrative Guidelines

Centers for Disease Control and Prevention. 2001. Recommended shipbuilding
construction guidelines for passenger vessels destined to call on U.S. ports.
Centers for Disease Control and Prevention, NCEH. 2011. Vessel Sanitation Program
Construction Guidelines.
Centers for Disease Control and Prevention, NCEH. 2005. Vessel Sanitation Program
Construction Guidelines.
Centers for Disease Control and Prevention. Summary of sanitation inspections of
international cruise ships. www.cdc.gov/nceh/vsp.

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