Section V. Structural Requirements and Sanitary Controls

CHAPTER 1, FOOD SAFETY

Section V. STRUCTURAL REQUIREMENTS AND SANITARY CONTROLS

5-1

INTRODUCTION

5-2

FLOORS, WALLS AND CEILINGS

5-3

LIGHTING AND VENTILATION

5-4

DRESSING ROOMS AND LOCKERS

5-5

HOUSEKEEPING

5-6

WATER SUPPLY AND SEWAGE DISPOSAL

5-7

TOILET AND LAVATORY FACILITIES

5-8

GARBAGE AND REFUSE DISPOSAL

5-9

INSECT AND RODENT CONTROL

5-10

POISONOUS OR TOXIC MATERIALS

5-1 INTRODUCTION

Basic structural standards in food establishments shall conform to the

requirements in this chapter, the Department of Defense Construction

Criteria Manual, DoD 4270.1M, and NAVSEA S9-AAO-AA-SPN-010/GEN-SPEC,

General Specifications For Ships of the United States Navy, whichever is

applicable. The installation PMA should be involved with design review of

all new construction and rehabilitation of Navy and Marine Corps food

establishments at shore stations.

5-2 FLOORS, WALLS AND CEILINGS

5-2.1

FLOORS (DECKS)

5-2.2

WALLS AND CEILINGS (BULKHEADS AND OVERHEADS)

5-2.1 Floors (Decks)

a. The floors in all food preparation areas, food storage areas,

warewashing areas, walk-in refrigerators and freezers, dressing rooms,

locker rooms, toilet rooms, vestibules, inside refuse storage rooms, and

food vending machine areas must be constructed of smooth durable, sealed

concrete, terrazzo, quarry tile, ceramic tile, durable grades of

vinyl/plastic tile, vinyl or plastic linoleum, or tight-fitting plastic

impregnated wood.

b. Adequate drains must be provided in floors which are flushed with

water for cleaning or which receive discharges of

water or other fluid wastes from equipment. Floors will be graded to

drain.

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