1005-01 - NOAA Ship Health Plan (public).docx

National Oceanic and Atmospheric Administration Office of Marine and Aviation Operations

NOAA SHIP HEALTH PLAN

October 2018

This page intentionally left blank.

ii

NATIONAL OCEANIC AND ATMOSPHERIC ADMINISTRATION OFFICE OF MARINE AND AVIATION OPERATIONS

iv

Table of Contents Page

vi

Table of Contents Page

4 FOOD SERVICE ACTIVITIES 8

Table of Contents Page

5 GASTROINTESTINAL ILLNESS 24

vii

Table of Contents Page

viii

ix

1. GENERAL INFORMATION

1.A. Responsibility. The Commanding Officer/Master (CO) is responsible for the overall health and sanitation aboard the National Oceanic and Atmospheric Administration (NOAA) ship under their command. Additionally, it is the responsibility of each crewmember to comply with health and sanitation guidelines to ensure a healthy work environment is maintained for all persons on board the ship.

1.B. Responsibility for Standards Compliance. Each NOAA ship shall comply with the standards set forth in the NOAA Ship Health Plan. In the event a standard is not completely met, any written or electronic documentation which supports the effort to comply with the standard shall be made available to the fleet inspection team. Responsibility for compliance will then be determined and referred to the specific organizational unit for remediation.

2. HEALTH AND SANITATION INSPECTION REPORTS

A weekly inspection shall be conducted by the U.S. Public Health Service (USPHS) Medical Officer (MO), a Medical Person in Charge (MPIC), or CO’s designee of the common spaces listed below for general health and sanitation, except when the ship is declared uninhabitable for a period greater than one (1) week.

(1) Interior passageways adjacent to living or common spaces on all decks

(2) Interior stairwells adjacent to living or common spaces

(3) All public heads located throughout the ship

(4) Common lounges

(5) Laboratories

(6) Laundry Room, including a thorough inspection of lint screen housings

(7) Exercise Room

(8) Garbage collection area

(9) All weather decks

October 2018 NOAA Ship Health Plan

The inspection must determine the overall cleanliness of the space to include an observed absence of clutter, debris, leaks, spillage, spoilage, mold, mildew, infestation, or conditions that could support infestation. Inspection results shall be documented on the Weekly Health and Sanitation Inspection (NOAA Form (NF) 57-10-21). The inspection shall be signed and dated by the MO, MPIC, or CO’s designee and the CO. Original inspections shall be maintained aboard the ship for one (1) full fleet inspection cycle. At the time of the fleet inspection, the records shall be presented to the Fleet Inspectors for review and then forwarded to the Director of Marine Medicine (DMM). A copy of the inspection report shall be provided to the Executive Officer/Chief Mate (XO) who shall then forward each department head. A copy of the report shall be posted in a common area on the ship.

3. POTABLE WATER MANAGEMENT

3.A. Responsibility. The CO shall ensure potable water, fit for human consumption, is provided to all hands. Potable water production, receipt, treatment, storage, and distribution shall be performed by the Engineering Department. Potable water surveillance shall be performed by the MO, MPIC, or CO’s designee as a part of the weekly health and sanitation inspection.

3.B. Shipboard Potable Water. Shipboard potable water comes from shipboard water production plants, approved shore side sources, and unapproved shore side sources. Potable water is used aboard ship for drinking, cooking, laundry, medical, personal hygiene, and other purposes. Potable water and seawater systems shall not be cross connected.

3.B.1 Production of Potable Water. Shipboard water production plants produce potable water from seawater contaminated with bacteria. Potable water must be adequately and continually treated to maintain required halogen residual levels in order to eliminate bacteria in the water produced. Water production shall be suspended while the ship is operating in harbors, near sewage outfalls, or in polluted seawater areas.

03.B.2. Receipt of Potable Water. Shore side water supply facilities provide potable water. Shore side suppliers should provide documentation of the halogen residual and a negative coliform test performed within the past 30 days. Approved shore side facilities include Environmental Protection Agency (EPA) approved public water systems and U.S. military approved water systems. Water received from an approved water supply may be placed directly into the ship’s potable water distribution system. A free available chlorine (FAC) or a total bromine residual (TBR), and a coliform test shall be completed by the MO, MPIC, or CO’s designee on all water to be received from an unapproved source or in a foreign port. It takes a minimum of 24 hours to perform the coliform test so testing personnel and the engineering department personnel need to be prepared to wait 24 hours prior to taking any potable water aboard the ship. Potable water to be received with a halogen residual lower than 2.0 parts per million (ppm) shall be increased to meet this required level of 2.0 ppm.

3.C. Potable Water Hoses Use, Stowage, and Markings.

3.C.1 Use. Potable water hoses shall only be used to transfer potable water. If either end of a potable water hose comes into contact with the ground, pier, deck surface, or harbor water, the hose shall be considered contaminated and subsequently disinfected before additional use as indicated in paragraph 03.I.

3.C.2 Stowage. All potable water hoses, fittings, and adaptors shall be stowed inside a designated potable water hose locker or stowage space. Hoses shall be hung at least 18 inches off the deck. Hose end fittings must be capped with threaded fittings or the hose ends coupled together to prevent contamination.

3.C.3 Markings. Potable water hoses must be stenciled in light blue, or an appropriate color that will stand out and be easily read by any concerned personnel. The letters shall read “Potable Water Only” at six (6) foot intervals along the length of the hose. End fittings and caps must be painted light blue. The potable water hose locker or stowage space shall be clearly identified by a sign which states “Potable Water Hose Stowage Only.”

3.D. Potable Water Filling Lines and Connections.

3.D.1 Filling Lines. Potable water filling lines shall only be connected to potable water tanks. A filling line with a cross connection arrangement for diverting potable water to a non-potable water system by means of a valve is not permitted, unless an air gap or an interchangeable pipe fitting (swing connection) follows the valve.

3.D.2 Connections. Potable water filling connections shall be fitted with a screw cap which is secured to or immediately adjacent to the filling connection by a keeper chain. The keeper chain must be short enough to prevent the cap from contacting the deck or other surfaces when the connection is in use. The cap must be attached to the filling connection when the connection is not in use. The potable water filling connection inlet must begin either in a horizontal position, a gooseneck, or a vertical position with the open end facing down. The filling connection must be at least 18 inches above the deck. The potable water filling connection must be clearly marked “Potable Water Filling” by a label plate or stencil.

3.E. Potable Water Storage Tanks. Potable water tanks shall only be used to store potable water. Potable water tanks shall not have pass through piping systems which carry sewage or non-potable liquids. Non-potable liquid piping systems above potable water storage tanks shall not have mechanical couplings. Potable water storage tanks must be opened, inspected, cleaned, recoated, resealed, and subsequently disinfected every two (2) years or sooner if necessary.

3.F. Potable Water Piping. Potable water piping shall only be used to distribute potable water throughout the ship. Potable water piping must not pass through or under sewage tanks, fuel tanks, ballast tanks, or other tanks holding non-potable liquids. Potable water piping must be clearly labeled with “Potable Water” and an arrow to indicate the direction of flow. Markings must be made using light blue paint at intervals of 15 feet or less.

3.G. Disinfection of the Potable Water System. Any portion of the potable water system opened for inspection, repair, cleaning, or potentially contaminated by any means must be disinfected by the use of chlorine. Bromine may not be used for disinfection of potable water tanks or systems. Disinfection shall be completed as follows:

(1) Fill potable water system and tank(s) to over flow level with potable water.

(2) Thoroughly flush the system.

(3) Determine the volume of the system which requires disinfection.

(4) Add chlorine to achieve 50 ppm FAC residual throughout the system and operate all pumps until the system is filled with the disinfectant solution. Use the tables below to calculate the amount of chlorine solution required to disinfect the volume determined in step 3. Common household bleach is a 5 percent solution of sodium hypochlorite. Commercial disinfecting bleach is a 10 percent solution of sodium hypochlorite. Granulated powders used in mechanical chlorination systems are 65-70 percent calcium hypochlorite.

(5) Hold the chlorine solution in the system for 24 hours.

(6) Completely drain the potable water system.

(7) Refill system with potable water to the required halogen residual level.

(8) Perform bacteriological testing of potable water system.

(9) Distribute potable water throughout the ship after satisfactory bacteriological testing and aesthetic water quality is reached.

Chlorine Dosage Calculator for 5 Percent Liquid Sodium Hypochlorite (Unscented Household Bleach)

gal - gallon, qt - quart, oz - ounce, tbsp - tablespoon, tsp - teaspoon, 3 tsp = 1 tbsp, 2 tbsp = 1 oz

Chlorine Dosage Calculator for 10 Percent Liquid Sodium Hypochlorite (Unscented Commercial Bleach)

Chlorine Dosage Calculator for 65-70 Percent Granular Calcium Hypochlorite

2,000

1,000

1 oz lb - pound, 1 lb = 16 oz

3.H. Disinfection of Potable Water Filling Hoses. Potable water filling hoses must be thoroughly flushed and disinfected before each use in accordance with the following instructions. These instructions shall be posted in the hose stowage location or at the potable water filling connection.

(1) Flush the hose thoroughly with potable water then drain the hose completely.

(2) Raise both ends of the hose to an equal level, fill the hose to overflowing with a disinfecting solution containing not less than 100 ppm FAC, close the ends of the hose and allow the disinfecting solution to remain in the hose for at least two (2) minutes. The concentration of the disinfecting solution used shall be recorded in a log book along with the date and time.

(3) Drain the disinfecting solution from the hose and flush thoroughly with potable water before attaching the filling line.

3.I. Disinfection of Potable Water Dispensers. Fountains, faucets, and shower heads must be maintained in a clean condition to preclude growth of bacteria. Where applicable, removable heads of water dispensers shall be removed, cleaned, and disinfected every six (6) months. Disinfection must be accomplished in a chlorine solution bath with a concentration of 10 ppm for 60 minutes. (Use 1 tsp of bleach per 4 gallons)

3.J. Potable Water Treatment via Halogenation. Mechanical halogenation shall be used as the primary method of potable water treatment aboard NOAA ships. Manual halogenation, via batch chlorination, may be used as a back-up method of potable water treatment aboard NOAA ships when the mechanical halogenation system fails. Free halogen residual levels shall be maintained at or above 0.2 ppm at all times in the storage tanks and a trace level (at or above 0.02 ppm) must be detectable at the far ends of the piping system.

Required Halogen Residual

0.2 ppm in the storage tanks and a 0.02 ppm level at the far ends of the piping system.

Intermittent mechanical bromination to maintain a TBR level of at least

0.2 ppm in the storage tanks and a 0.02 ppm level at the far ends of the piping system.

50 ppm in the storage tanks per the above chlorine dosage calculator tables. Hold for 24 hours, then intermittent mechanical chlorination to a FAC level of at least 0.2 ppm.

N/A

100 ppm per the above chlorine dosage calculator tables.

Maintain at least two (2) minutes of contact time.

N/A

3.K. Potable Water Treatment via Ultraviolet Radiation. Ultraviolet (UV) radiation may be used as a secondary method of potable water treatment aboard NOAA ships. UV radiation may not be used as the primary or sole potable water treatment method since UV radiation does not have a residual effect that retards bacterial growth in water.

3.L. Potable Water Monitoring.

3.L.1 Coliform and Escherichia Coli Testing. The MO, MPIC, or CO’s designee shall perform coliform bacteria and E. coli testing at two water sources on a weekly basis, except when the ship’s potable water system is secured and the ship is declared uninhabitable. One source to be tested shall be a water dispenser in the galley or mess deck such as a sink, water fountain, scuttlebutt, or ice machine. The other source to be tested shall be a faucet or showerhead in a berthing area. Weekly test site locations shall be varied so no test site is repeated within any month, unless there is sufficient medical evidence to warrant more frequent testing. Two or more people with gastrointestinal symptoms or a positive test result for E. coli is sufficient medical evidence to warrant more frequent testing. Test results shall be documented on the NF 57-10-21 (Weekly Health and Sanitation Inspection).

3.L.2 Positive Bacteriological Test Results. In the event of a positive test result for E. coli, additional coliform and E. coli tests shall be performed until the source of the contamination is identified. The contaminated source shall be disinfected with a 100 ppm chlorine solution. If the contamination source cannot be identified then the potable water distribution system shall be considered contaminated and subsequently disinfected per instructions in section 03.G.

3.L.3 Halogen Residual Monitoring.

3.L.3.A. Medical Department. The MO, MPIC, or CO’s designee shall perform halogen residual monitoring at two water sources on a weekly basis. Either FAC or TBR shall be measured on the same two water sources referenced in section 03.L.1. The halogen residual levels shall be documented on the NF 57-10-21.

3.L.3.B. Engineering Department. The Chief Marine Engineer or designee shall monitor halogen residual levels before and during potable water receipt or production. Halogen residual levels shall be recorded prior to and at least hourly during potable water bunkering operations. Halogen residual levels shall be recorded at least every four (4) hours during shipboard production of potable water. Chart recorders or electronic data loggers may be used to record automated free halogen residual level analysis in lieu of manual testing and logs. Calibration of the analyzer must be annotated on the chart recorder or entered into the electronic data logger at the beginning of shipboard production or receipt of potable water. Halogen residual levels shall be recorded daily on the Potable Water Log (NF 57-06-03). This form shall be maintained for two (2) years on the ship and presented upon request to U.S. Navy Preventative Medicine Technicians conducting ship sanitation inspections, to foreign port authorities in compliance with OMAO Policy 1002, and to fleet inspectors.

03.M. Potable Water Monitoring Documentation. The Command shall maintain potable water test results on board the ship for one (1) year. Potable water documentation shall be provided to port authorities upon entry into a foreign port or to Fleet Inspectors upon request.

4. FOOD SERVICE ACTIVITIES

4.A. Responsibility. The CO shall ensure food service, free from contamination, is provided to all hands. The Chief Steward shall maintain shipboard compliance with all applicable food preparation, handling, and service laws and regulations.

4.B. Food Service Areas. Food service activities shall only be conducted in spaces specifically designed for food preparation and handling. Food service activities shall not be conducted in staterooms, laboratories, or in any other space not specifically designed for food service.

4.C. Food Service Area Sanitation Inspections.

4.C.1. Weekly Sanitation Inspections. Whenever food service is provided, all food service areas shall be inspected on a weekly basis by the MO, MPIC, or CO’s designee in accordance with the checklist found on the Weekly Food Service Area Sanitation Inspection (NF 57-10-22). Operational temperatures for the walk-in reefer, walk-in freezer, and dishwasher(s) shall be recorded on a weekly basis. Additional food service appliances, such as a microwave oven in the crew's lounge or a coffee maker on the bridge, must be inspected weekly and added to the NF 57-10-22. All food service appliances, except small refrigerators and coffee makers, are prohibited in staterooms. At least 50 percent or half of the number of the items listed in each area shall be evaluated weekly. At the end of two (2) weeks, all items in each food service area shall be fully inspected. The galley shall be fully inspected by the Chief Steward, Chief Cook, or Second Cook immediately before reopening after any period of closure greater than 24 hours, using only Page 1 of the NF 57-10-22. All items listed on Page 1 must receive a score of “Pass” before the galley can resume food service. A copy of this galley inspection must be presented to the ship’s Command before the next meal is served. This inspection of the galley, only after closure and before reopening, in no way replaces or circumvents the inspection of the galley by the MO, MPIC, or CO’s designee as a routine part of the Weekly Food Service Area Sanitation Inspection. All food service areas listed on NF 57-10-22 shall be fully inspected after any period of closure if shipboard activities significantly increase the risk of contamination of these food service areas. Each item evaluated shall be assigned a rating of “Pass” or “Fail” based on the evaluation criteria indicated on the form for that item. All items noted as “Fail” shall be corrected as soon as possible by the responsible department. The corrective action date shall be noted on the inspection report and initialed by the person who completed the corrective action. Results shall be submitted to the CO within three (3) days after the inspection. Any item that poses a serious health concern noted as “Fail” twice within a four (4) week period shall be reported to MHS. The inspection shall be signed and dated by the MO, MPIC, or CO’s designee and the CO. Original inspections shall be maintained aboard the ship for one (1) full fleet inspection cycle. At the time of the fleet inspection, the records shall be presented to the Fleet Inspectors for review and then forwarded to MHS.

4.C.2. Annual Sanitation Inspections. All food service areas shall be fully inspected on an annual basis by a Fleet Inspector. Annual inspection results shall be documented on the Annual Food Service Area Sanitation Inspection (NF 57-10-23, for Fleet Inspector use only).

4.D. Food Service Personnel.

4.D.1. Food Service Personnel Certification. All personnel in the Steward Department, with the exception of an assigned General Vessel Assistant (GVA), shall maintain appropriate food handler certification. Food service personnel certifications shall be posted in plain view in the galley. The GVA-Steward may assist in the galley, as required, but may not handle food without food handler certification. Regardless of certification, a GVA-Steward may not cook food.

4.D.2. Access to Food Service Areas. Only personnel of the Steward Department are authorized access to the walk-in freezer, walk-in reefer, thaw room, and dry stores at any time. Personnel conducting official inspections, periodic security rounds, or repair and maintenance activities are permitted access to these areas on an as needed basis. Steward Department personnel and authorized guests of the Chief Steward are authorized access to the galley. All personnel are authorized access to the mess deck.

4.D.3. Restricted Food Service Personnel. The CO shall restrict any person that is ill, believed to be ill, or a carrier of a communicable disease from performing food service activities. Any suspected health condition which would restrict an employee from food service shall be immediately reported to the MO or MPIC. Examples include but are not limited to: persistent sneezing, coughing, boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or a runny nose that causes discharges from the eyes, nose, or mouth. Only an MO may reinstate a restricted food service employee after an appropriate medical evaluation is performed and the employee is symptom-free for a minimum of 48 hours. If the ship does not have an MO, the MPIC will perform a medical evaluation and obtain a consultation with MHS to determine if the employee is in good health. A written record of the work restriction and release from restriction shall be forwarded to MHS. A copy of the work restriction and release shall be maintained aboard the ship for one (1) full year.

4.E. Food Service Personnel Hand Washing and Personal Hygiene.

4.E.1. Hand Washing Facilities. The galley shall have at least one clean hand washing sink in working order which is accessible at all times. Hand washing facilities shall:

(1) Be used for washing hands and only washing hands;

(2) Provide a supply of hand cleansing soap and single-use paper towels;

(3) Provide water at a temperature of at least 110°F / 43°C through a mixing valve or combination faucet;

(4) Provide a continuous flow of water for at least 20 seconds without the need to reactivate the faucet; and

(5) Have a sign posted over the sink which reads “Hand Wash Sink Only.”

4.E.2. Hand Washing Requirements. Food service personnel shall thoroughly wash their hands and exposed portions of their arms immediately before engaging in food preparation and before returning to work after each break period. Hand washing shall be performed in a designated hand washing sink for at least 20 seconds, using warm water, soap, and vigorous hand rubbing, and then followed by a thorough rinsing with clean potable water. Hands should be washed as often as necessary during food preparation to prevent cross contamination between foods.

Hands must be washed after:

(1) Touching the clothing or unclean exposed body part of any person;

(2) Using the restroom;

(3) Using tobacco, eating, drinking, coughing, or sneezing;

(4) Using a handkerchief or tissue;

(5) Handling potentially hazardous or raw foods;

(6) Handling potentially contaminated equipment or utensils;

(7) Removing soil, chemicals, labels, or packaging from food;

(8) Using a wiping cloth or other cleaning supplies; or

(9) Touching any potentially contaminated surface.

4.E.3. Personal Hygiene. All food service personnel shall:

(1) Wear clean outer clothing while working;

(2) Keep fingernails and cuticles clean, trimmed, and smooth. Fingernail polish and artificial fingernails are excepted when intact gloves are worn during food preparation, food service, and clean up;

(3) Wear gloves when required as follows:

(a) Single use gloves shall be used for only one task (such as working with ready-to-eat foods or raw foods);

(b) Slash-resistant gloves may only be used:

(i) In direct contact with food that is subsequently cooked (such as frozen food or a primal cut of meat); or

(ii) With ready-to-eat food that will not be subsequently cooked if the gloves have a smooth, durable, and nonabsorbent outer surface or are covered with a single use glove;

(c) Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked (such as frozen food or a primal cut of meat);

(4) Properly wear hair and beard restraints (as necessary) and clean clothing that covers body hair to prevent contamination with food, equipment, utensils, and supplies;

(5) Use suitable utensils, in lieu of hands, when handling exposed, ready- to-eat foods (except when washing fruits and vegetables or otherwise approved);

(6) Not wear jewelry on the arms or hands (plain smooth rings are excepted);

(7) Not eat, drink, or use any form of tobacco in the galley; and

(8) Not keep clothing or personal effects in the food preparation and serving areas.

4.F Food Service Area Sanitation. Food service areas, equipment, and utensils shall be maintained in a clean and sanitized condition when not in use. Food service areas, equipment, and utensils shall be free of contamination when in use.

4.F.1. Ware Washing Equipment.

4.F.1.A. Manual Ware Washing. A three compartment deep sink shall be used for manual ware washing procedures if a mechanical ware washer is not used. The compartments shall be used exclusively for washing, rinsing, and sanitizing. The water temperature of the wash sink shall be maintained at or above 110°F / 43°C. The water temperature of the sanitizing sink shall be maintained at or above 171°F / 77°C. Food contact surfaces shall be immersed for at least 30 seconds in the sanitizing sink. A drying rack shall be located immediately adjacent to the sanitizing sink. Sinks and drain boards shall be self-draining. If a mechanical sanitizer is used, a two compartment deep sink may be used for manual ware washing and rinsing.

4.F.1.B. Mechanical Ware Washing. Mechanical ware washing machines may use either chemicals or hot water to sanitize tableware and utensils. The temperature of the wash solution in spray type mechanical ware washers that use chemical sanitation must not be less than 120°F / 49°C. The temperature of the wash solution in spray type mechanical ware washers that use hot water sanitation must be in accordance with the manufacturer’s specification. If not specified, the hot water sanitization must not be less than:

(1) 165°F / 74oC for a stationary-rack, single temperature machine;

(2) 150oF / 66oC for a stationary-rack, dual-temperature machine;

(3) 160°F / 71°C for a single-tank, conveyor, dual-temperature machine; or

(4) 150oF / 66oC for a multi-tank, conveyor, multi-temperature machine.

The temperature of the hot water sanitation rinse, as it enters the manifold, may not be more than 194°F / 90oC or less than:

(1) 165°F / 74oC for a stationary-rack, single temperature machine; or

(2) 180°F / 82°C for all other machines.

Dishwasher operating temperatures shall be tested weekly by using dishwasher temperature test strips. The ware washing machine shall be run through at least two complete cycles before testing. The test strip must be irreversible and register the maximum temperature obtained during the heat sanitation process (minimum 160°F / 71°C). The test strip shall be attached to the center of a dry ceramic plate. The plate with the test strip shall be placed in a vertical position in a rack that is exposed to the final sanitizing rinse spray. The color must be uniform throughout the test strip. The appropriate test strip must be used for the dishwasher unit for which it was designed. The test strip shall be permanently attached to the NF 57-10-22.

4.F.2. Sanitizing Concentrations. Any chemical sanitizer used as the sanitizing solution for a manual or mechanical ware washing operation must be listed in 21 CFR 178.1010, Sanitizing Solutions. All chemical sanitizers shall be used in accordance with the EPA approved manufacturer’s label use instructions at a minimum temperature of 75oF / 24oC. Exposure time for a chlorine solution shall be at least seven (7) seconds. Exposure time for other chemical sanitizers shall be at least 30 seconds. Sanitizing solutions shall be used in the following concentrations:

(1) A chlorine solution must have a concentration between 50 milligrams/ Liter (mg/L) (ppm) and 200 mg/L (ppm);

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

(3) A quaternary ammonium compound solution must have a concentration as specified in 40 CFR 180.940 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, it must be demonstrated 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.

Sanitizer solution concentrations shall be tested weekly. A sanitizer solution test strip or other device that accurately measures the concentration of sanitizing solutions in mg/L (ppm) shall be used for testing. The test results shall be recorded on and the test strip attached to the NF 57-10-22. Any newly installed ware washing machine using a chemical sanitizer shall be equipped with a device that indicates audibly or visually when more chemical sanitizer needs to be added.

4.F.3. Tableware and Utensils. Sanitized tableware and utensils shall be air dried and stored in a manner that protects the tableware and utensils from contamination resulting from unnecessary handling, dust, and splashes. Tableware and utensils shall be inspected daily. Dishes, cups, and glasses with chips or cracks shall be discarded. Knives, forks, spoons, and utensils that are badly deformed, rough- edged, or rusty shall be discarded.

4.F.4. Equipment. Food service equipment shall be maintained in good operating condition. Equipment which is no longer used or is unserviceable shall be discarded. Equipment shall be cleaned and sanitized after the final use of the workday or after each use if necessary. Equipment shall be air-dried after cleaning or sanitizing, or adequately drained before contact with food. A clean dry lint-free cloth shall be used to polish food service equipment and utensils.

Copper and copper alloys such as brass may not be used in contact with a food that has a pH below 6.0, such as vinegar, fruit juice, wine, or for a fitting or tubing installed between a backflow prevention device and a carbonator. Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic food.

Food temperature measuring devices with glass sensors or stems must be encased in a shatterproof coating. Mercury filled thermometers should not be used.

For functionality, equipment openings, closures, and deflectors shall conform to:

(1) A cover or lid for equipment shall overlap the opening and be sloped to drain;

(2) An opening located within the top of a unit of equipment that is designed for use with a cover or lid shall be flanged upward at least

0.2 inches / 5 millimeters; and

(3) Fixed piping, temperature measuring devices, rotary shafts, and other parts extending into equipment shall 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 shall be equipped with an apron designed to deflect condensation, drips, and dust from openings into the food; and the opening shall be flanged at least

0.2 inches / 5 millimeters.

4.F.5. Equipment and Utensil Storage. Food service equipment, utensils, linens, and consumable supplies shall be completely dry when placed in storage, and shall be stored without exposure to contamination in a clean dry location. Only articles necessary for the food service operation shall be stored in the food preparation, food storage, or ware washing areas.

4.F.6. Food Tasting or Sampling Utensils. An uncontaminated utensil shall be used to taste food. A tasting utensil shall not be used twice to taste food.

4.F.7. Microwave Ovens. Microwave ovens in the galley, mess deck, and lounges shall be cleaned daily or more often as necessary. The oven chamber, window, door seals, and turntable shall be thoroughly cleaned. Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave Ovens.

4.F.8. Can Openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and replacement. Cutting parts shall always be sharp.

4.F.9. Countertop and Messing Tables Sanitation. Countertops and messing tables shall be cleaned after each meal service period and inspected for cleanliness just prior to each meal service period.

4.F.10. Cutting Boards. Cutting boards shall be in good condition and sanitized after each use. Cutting boards which are scored or cut shall be resurfaced or discarded. Separate cutting boards shall be maintained for fish, poultry, beef, and vegetables.

4.F.11. Cleaning Supplies and Equipment Storage. Cleaning supplies and equipment such as mops, buckets, brooms, and cleansers shall be stored in a designated space with adequate ventilation in a neat and orderly manner. This space cannot be in a food prep area. Cleaning supplies and equipment shall be stored so that food, equipment, utensils, and linens are not contaminated. Wet mops shall be positioned while drying so bulkheads, equipment, and supplies are not contaminated by the mop. Buckets used for washing, rinsing, or sanitation shall be stored in a nested and inverted position if stored with other maintenance tools.

4.F.12. Waste Disposal. Collection containers for garbage and recyclables shall be durable, non-absorbent, leak proof, and insect and rodent resistant; lined with a plastic garbage bag; and covered with a tight fitting lid when not in use. These containers shall be emptied as often as necessary during the workday to prevent overfilling and shall be emptied at the end of the workday. Collection containers for garbage and recyclables shall be cleaned at a frequency which prevents contamination and infestation. Garbage and recyclables shall not be stored in food service areas. Food scraps for overboard disposal shall be comminuted as necessary and removed from the food service area by Steward Department personnel at the end of the workday. Food scraps to be held for disposal at a later time may not be held in the walk-in reefer, but may be held in a container with a tight sealing lid in the walk-in freezer until proper disposal is possible. Food scraps disposed of at sea shall be in accordance with all federal, state, and local disposal laws and regulations.

4.F.13. Decks, Bulkheads and Overheads. The decks, bulkheads, and overheads in all food service areas shall be maintained in a clean condition. Decks shall be graded to drain and an adequate number of drains must be provided to remove spill and wash water. Mess decks shall be swept after each meal service period and spot cleaned as necessary. The galley and mess deck shall be cleaned at the end of the workday. Bulkheads behind or near the hot service line, salad bar, or dessert service area shall be cleaned daily or after each meal service period as necessary. Overheads shall be spot cleaned on an as needed basis.

4.F.14. Drain Lines. Drain lines carrying sewage or other liquid waste should not pass directly overhead or horizontally through food service, cleaning, or storage areas. Drain lines that do pass through food service areas shall be sleeve- welded or shielded to contain any potential drips and shall not have mechanical couplings. Drain lines from ware washing sinks, refrigeration units, appliances, and other fixtures used in food service areas shall be indirectly connected to waste water systems by means of an air gap or air break. Hand washing and mop sinks are exempted.

4.F.15. Ventilation Systems. Food service areas shall be sufficiently ventilated to remove heat, smoke, odors, and fumes. Temperatures that reach 100°F / 38°C in food service areas shall be reported to the CO. Ventilation systems shall be cleaned of dirt and grease weekly, or as often as necessary to avoid the danger of fire. Range hoods shall be cleaned daily.

4.F.16. Lighting. Lighting fixtures in food service areas shall be shielded to protect food from broken glass. Heat or warming lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb, exposing only the face of the bulb. Food service areas shall be illuminated to a minimum light intensity of:

(1) 10 foot-candles (108 lux) in all areas;

(2) 20 foot-candles (216 lux) inside lighted equipment, in storerooms, at hand washing stations, ware washing stations, buffet lines, and salad bars; and

(3) 50 foot-candles (540 lux) in food preparation areas.

4.F.17. Storage Areas. The overheads, bulkheads, shelves, grates, and decks inside the walk-in freezer, walk-in reefer, thaw room, and dry stores shall be thoroughly cleaned and scrubbed on a monthly basis. The Chief Steward shall maintain a log to document the storage area cleaning dates for a period of one (1) year.

4.G. Food Receipt and Storage

4.G.1. Condition Upon Receipt. All foods received from a commercial vendor shall be checked upon delivery to determine that the food is:

(1) From an approved source;

(2) Protected from contamination;

(3) Sealed in undamaged packaging (canned goods with stains and/or dents on the end or side seams may not be accepted);

(4) Delivered at the required temperature;

(5) Free of temperature abuse evidence; and

(6) Within expiration or “Best Used By” date.

4.G.2. Refusal of Food Items. The Chief Steward shall refuse any food item to be received with questionable packaging or an observed likelihood of contamination. Specific considerations include:

(1) All egg products (liquid, frozen, and dried), milk products (Grade A only), and cheese products shall be received in a pasteurized state, except some cheese products may be unpasteurized if alternative procedures to pasteurization for curing certain cheese varieties have been followed (21 CFR 133, Cheeses and Related Cheese Products);

(2) Shell eggs shall be received clean and sound;

(3) Raw shucked molluscan shellfish (oysters, clams, mussels, or scallops) shall be received in a non-returnable package which bears a legible label;

(4) Shellstock (live molluscan shellfish in the shell) shall be received in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the shellstock. Shellstock shall be reasonably free of mud and dead shellfish when received. Shellstock with badly broken shells shall not be received. Shellstock are packaged in containers that have tags attached. The shellstock must remain in this container until empty with the tags intact. These shellstock tags or labels must be retained for 90 days from the date the container is emptied by using an approved recordkeeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served; and

(5) Raw shucked molluscan shellfish shall be obtained in non-returnable packages bearing a legible label that identifies the:

(a) Name, address, and certification number of the harvester, shucker, packer, repacker, or dealer of the molluscan shellfish;

(b) The “sell by” or “Best Used By” date for packages less than ½ gal /

1.89 L, or the date shucked for packages of ½ gal / 1.89 L or more;

(c) The date and precise location of harvesting; and

(d) The type and quantity of the molluscan shellfish.

The following statement shall be visible on the tag in bold capitalized type: “THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED, AND THEREAFTER KEPT ON FILE FOR 90 DAYS.”

4.G.3. Dry Storage. Food shall only be stored in spaces specifically designated for food storage. Food shall not be stored in staterooms, lounges, laboratories, wash rooms, supply lockers, garbage rooms, mechanical rooms, under stairwells, or in any other space not specifically designed for food storage. Containers used for bulk food items removed from original packaging and stored in a working container shall be labeled with the name of the food item. Food shall not be stored under overhead water or sewer lines unless the lines are shielded to contain any potential drips. Food items stored in a dry food storeroom shall be protected from contamination by storing the food:

(1) At a temperature between 50°F / 10°C and 70°F / 21°C;

(2) At an elevation of 6 inches off the deck;

(3) In a clean organized storeroom free of debris;

(4) In fully sealed wrappings, covered containers, or commercial packages; and

(5) Without exposure to dust, splashes, or other contamination.

4.G.4. Cold Storage. All refrigerated potentially hazardous foods (those known to cause severe food-borne illness and death such as eggs and comminuted meats) shall be received and stored at or below 45°F / 7°C, and shall be cooled to 41°F / 5°C or below within four (4) hours after receipt. If a temperature other than 45°F / 7°C for a potentially hazardous food is specified by law governing its distribution (such as shell eggs, milk, molluscan shellfish), the food shall be received at the specified temperature. Food stored in cold storage shall be protected from contamination by storing the food:

(1) At a temperature between 33°F / 0.5°C and 41°F / 5°C;

(2) At an elevation of 6 inches off the deck;

(3) In a clean organized reefer free of debris; and

(4) In fully sealed wrappings, covered containers, or commercial packages, except bulk fruits and vegetables.

Milk, to be used for human consumption, shall be stored in a reefer.

4.G.5. Frozen Storage. All foods labeled as “Frozen” shall be packaged, shipped, and received…