MANUAL OF NAVAL PREVENTIVE MEDICINE
Steam used in contact with food and food-contact surfaces must be free from
any materials or additives other than those specified in 21 CFR 173.310.
Currently, shipboard steam contains additives which are not acceptable for
use with food and/or food contact surfaces.
Ashore, all sewage wastes must be disposed through an approved community
sewage treatment plant or an individual sewage disposal system which is
sized, constructed, maintained and operated according to law. References
include Chapter 7, NAVMED P-5010; OPNAVINST 5090.1; and NSTM 593.
5-6.4 Equipment Connections
a. Warewashing machines, refrigerators, steam kettles, potato peelers,
and other similar equipment must not be directly connected to the
wastewater system without an air gap between the equipment and the
wastewater lines. Where permitted by law, a sink may have a direct
connection provided the drain line is properly trapped. Warewashing
machines may have direct connections between their waste outlets and the
floor drain when the connection is on the inlet side and immediately
adjacent to the floor drain trap, and the floor/deck drain is properly
trapped and vented.
b. Ice making machines will have an air gap as specified in section 5-
6.1(c) between the outlet and the drain's wastewater line.
5-7 TOILET AND LAVATORY FACILITIES
HAND WASHING LAVATORY FACILITIES
5-7.1 Toilet Facilities
a. Toilet facilities must be conveniently located, adequate in number
(see 29 CFR 1910.141(c)), and easily accessible to employees at all times.
Installation will be as required by the DOD Construction Criteria Manual
4270.1-M or, in the case of afloat facilities, General Specifications for
Ships of the U.S. Navy, Section 644f.
b. Water closets and urinals must be designed for easy cleaning.
c. Toilet rooms must be completely enclosed and must have tight-
fitting, self-closing, solid doors which are kept closed except during
cleaning and maintenance, or as required to assist the handicapped
d. Toilet rooms must not open directly into food preparation areas.