Maintenance Equipment and Supplies

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.

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