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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.
105


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