Vessel Sanitation Program Construction Guidelines Draft final for clearance April 2011
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- 17.3.2.2.1
- 17.3.2.5.4
| Figure 10b
17.2.6 For buffet service areas where food preparation occurs, galley standards for construction must be followed (16.0). 17.3 Food Display Protection17.3.1 Provide effective means to protect food (e.g., sneeze guards, display cases, raised shield) in all areas where food is on display. This includes locations where food is being displayed during preparation (e.g., carving stations, induction cooking stations, sushi, deli). This excludes teppanyaki style cooking. 17.3.1.1 For a solid vertical shield without a tray rail, the minimum height from the deck to the top edge of the shield must be 140 centimeters. 17.3.1.2 For a solid vertical shield with a tray rail, for every 3 centimeters that the tray rail extends from the buffet, the height of the sneeze shield may be lowered by one centimeter, but the minimum height from the deck to the top edge of the shield must be 120 centimeters. 17.3.1.3 For designs where consumers are seated at the counter and workers are preparing food on the other side of the sneeze shield, consideration must be given to the height of the preparation counter, consumer counter, and consumer seat. VSP will evaluate these designs and establish the shield height during the plan review. 17.3.2 Sneeze guard criteria: 17.3.2.1 Sneeze guards may be temporary (portable) or built-in and integral parts of display tables, bains marie, or cold-top tables. 17.3.2.2 Sneeze guard panels must be durable plastic or glass that is smooth and easily cleanable. Design panels to be cleaned in place, or, if removable for cleaning, use sections that are manageable in weight and length. 17.3.2.2.1 Sneeze guard panels must be transparent and designed to minimize obstruction of the customer’s view of the food. To protect against chipping, provide edge guards for glass panels. Sneeze shields for preparation only protection do not need to be transparent. 17.3.2.3 If there are spaces or openings greater than 25 mm (1 inch) along the length of the sneeze guard (such as between two pieces of the sneeze guard), ensure that there are no food wells, bains marie, etc. under the spaces or openings. 17.3.2.4 Position sneeze guards so that the panels intercept a line between the average consumer’s mouth and the displayed foods. Take into account factors such as the height of the food display counter, the presence or absence of a tray rail, and the distance between the edge of the display counter and the actual placement of the food (Figure 10). (ANSI/NSF Standard 2). 17.3.2.5 If the buffet is built to the calculations in Figure 11: 17.3.2.5.1 The maximum vertical distance between a counter top and the bottom leading edge of a food shield must be 356 mm (14 inches). 17.3.2.5.2 The bottom leading edge of the food shield must extend a minimum horizontal distance of 178 mm (7 inches) beyond the front inside edge of a food well. 17.3.2.5.3 The sum of a food shield’s protected horizontal plane (X) and its protected vertical plane (Y) must equal a minimum of 457 mm (18 inches) (see figure 10). Either X or Y may equal 0. 17.3.2.5.4 Install side protection for sneeze guards if the distance between exposed food and where people are expected to stand is less than 1 meter (40 inches). Figure 11 
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