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CHAPTER 1, FOOD SAFETY
5-5.4 Maintenance Equipment and Supplies
Maintenance and cleaning equipment and supplies such as brooms, mops,
vacuum cleaners, soaps, disinfectants and similar equipment and supplies
must be:
a. Stored so they do not contaminate food, equipment, utensils or
linens
b. Stored in a space or area that is provided with adequate
ventilation to prevent malodors and allow gear to dry;
c. Stored in an orderly manner that will facilitate cleaning of the
maintenance equipment storage spaces.
5-5.5 Unnecessary Persons
Unnecessary persons in the food preparation or utensil washing area are
prohibited.  Controlled visits/tours may be authorized by the person in
charge.
5-6 WATER SUPPLY AND SEWAGE DISPOSAL
5-6.1
POTABLE WATER SYSTEM
5-6.2
STEAM
5-6.3
SEWAGE
5-6.4
EQUIPMENT CONNECTIONS
5-6.1 Potable Water System
a. Ashore, adequate potable water for the needs of the food
establishment must be provided from an approved source and meet the
standards of NAVMEDCOMINST 6240.1 series and/or Chapter 5 of this manual.
b. At sea, potable water standards can be found in Chapter 6 of this
manual and/or NSTM 533.
c. Hot and/or cold water under pressure must be provided to all
fixtures and equipment that use potable water.
d. Plumbing, fixtures and equipment must be installed to preclude
backflow into the potable water supply system (e.g., faucets on which hoses
are attached must have a backflow prevention device).  Other outlets must
be protected by an air gap twice the effective opening of the potable water
outlet diameter, unless the outlet is a distance less than three times the
effective opening away from a wall or similar vertical surface, in which
case the air gap must be three times the effective opening of the outlet.
In no case will the air gap be less than one inch.
109


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