CHAPTER 1, FOOD SAFETY
a. At least 10 foot candles of lighting must be available at any time
in all food service areas and rooms including walk-in units.
b. The lighting on food preparation and warewashing work surfaces must
be at least 50 foot candles.
c. The lighting in packaged food and fresh produce sales areas, hand
washing areas, ware washing areas, equipment and utensil storage areas, and
toilet areas must be at least 20 foot candles at a distance of 30 inches
from the floor.
d. Shielding to protect food from broken glass must be provided for
all artificial lighting fixtures located over, by, or within food storage
preparation, service, and display facilities and areas where food service
equipment is cleaned and stored.
a. Food service establishments must be ventilated, mechanically if
necessary, to be free of excessive heat, steam, condensation, vapors,
obnoxious odors, smoke, and fumes.
b. If necessary, all rooms, areas, and equipment from which aerosols,
offensive odors, or noxious gases or vapors may originate must be vented
effectively to the outside.
c. Intake air ducts will be designed and maintained to prevent the
entrance of dust, dirt, insects, and other contaminated materials.
d. Ventilation hoods and grease filters must be cleaned of dirt and
grease as often as necessary, and at least weekly to avoid the danger of
fire. Filters which cannot be adequately cleaned must be replaced.
e. On surface ships, General Specifications for Ships of the United
States(NAVSEA S9AAO-AASPN-010/GEN-SPEC) requires that a ventilation grease
interceptor hood be installed over each steam kettle, roast oven, bake
oven, convection oven, griddle, fry kettle, doughnut fryer, deep fat fryer
and range. These interceptors are equipped with a semiautomatic detergent
cleaning system. The hood serving the deep fat fryer and doughnut fryer
must be fitted with a fire extinguishing system.
f. The interior of ventilation ducting must be cleaned periodically as
required by the preventive maintenance system. Access plates must be
provided as necessary to gain cleaning access to duct work.
g. Temperatures in shipboard spaces that equal or exceed 100°F must be
reported to the Medical Department immediately.