Vessel Sanitation Program Operations Manual fill 2010

2.1.1.2 Regulation Promulgation

2.1.1.3 Inspections

3.0 Definitions

3.1 Scope

3.2 Definitions

3.3 Acronyms

3.1 Scope

3.2 Definitions

(a) Food additive: as stated in the Federal Food, Drug, and Cosmetic Act, §201(s) and 21 CFR 170.

(b) Color additive: as stated in the Federal Food, Drug, and Cosmetic Act, §201(t) and 21 CFR 70.
Adequate: Sufficient in number, features or capacity to accomplish the purpose for which something is intended and to such a degree that there is no unreasonable risk to health or safety.
Adulterated: As stated in the Federal Food, Drug, and Cosmetic Act, §402.
Air-break: A piping arrangement in which a drain from a fixture, appliance, or device discharges indirectly into another fixture, receptacle, or interceptor at a point below the flood-level rim (Figure 1).


Air-gap (AG): The unobstructed vertical distance through the free atmosphere between the lowest opening from any pipe or faucet supplying water to a tank, plumbing fixture, or other device and the flood-level rim of the receptacle or receiving fixture. The air-gap must be at least twice the inside diameter of the supply pipe or faucet and not less than 25 mm (1 inch) (Figure 2).

Approved: Acceptable based on a determination of conformity with principles, practices, and generally recognized standards that protect public health such as American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), American Society of Mechanical Engineers (ASME), or American Society of Safety Engineers (ASSE) standards, federal regulations or equivalent international standards and regulations.

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  atmospheric vacuum breaker,
  
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  continuous pressure backflow prevention device,
  
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  double check valve with intermediate atmospheric vent,
  
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  hose bib connection vacuum breaker,
  
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  pressure vacuum breaker assembly, or
  
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  reduced pressure principle backflow prevention assembly)
  

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  Allows effective removal of soil by normal cleaning methods;
  
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  Is dependent on the material, design, construction, and installation of the surface; and
  
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  Varies with the likelihood of the surface's role in introducing pathogenic or toxigenic agents or other contaminants into FOOD based on the surface's APPROVED placement, purpose, and use.
  

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  Portable; mounted on casters, gliders, or rollers; or provided with a mechanical means to safely tilt a unit of equipment for cleaning; and
  
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  Having no utility connection, a utility connection that disconnects quickly, or a flexible utility connection line of sufficient length to allow the equipment to be moved for cleaning of the equipment and adjacent area.
  

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  Is permanently or temporarily connected to the water- distribution system of the vessel and demands a supply of water from the system; or
  
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  Discharges used water, waste materials, or sewage directly or indirectly to the drainage system of the vessel.
  

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  Cleaners and sanitizers, which include cleaning and sanitizing agents and agents such as caustics, acids, drying agents, polishes, and other chemicals;
  
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  Pesticides except sanitizers, which include substances such as insecticides and rodenticides;
  
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  Substances necessary for the operation and maintenance of the establishment such as nonfood-grade lubricants and personal care items that may be deleterious to health; and
  
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  Substances that are not necessary for the operation and maintenance of the vessel and are on the vessel, such as petroleum products and paints.
  

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  The rapid and progressive growth of infectious or toxigenic microorganisms;
  
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  The growth and toxin production of Clostridium botulinum; or
  
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  In raw shell eggs, the growth of Salmonella Enteritidis.
  

PHF includes an animal food (a food of animal origin) that is raw or heat-treated; a food of plant origin that is heat-treated or consists of raw seed sprouts; cut melons; cut leafy greens; cut tomatoes or mixtures of cut tomatoes, and garlic and oil mixtures that are not acidified or otherwise modified at a food processing plant in a way that results in mixtures that do not support growth as specified under Subparagraph (a) of this definition.

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  An air-cooled hard-boiled egg with shell intact, or a shell egg that is not hard-boiled, but has been treated to destroy all viable Salmonellae;
  
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  A food with an a_w value of 0.85 or less;
  
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  A food with a pH level of 4.6 or below when measured at 24°C (75°F);
  
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  A food in an unopened hermetically sealed container that is commercially processed to achieve and maintain commercial sterility under conditions of nonrefrigerated storage and distribution; and
  
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  A food for which laboratory evidence demonstrates that the rapid and progressive growth of infectious or toxigenic microorganisms or the growth of S. Enteritidis in eggs or C. botulinum can not occur, such as a food that has an a_w and a pH above the levels specified under Subparagraphs (b) and (c) of this definition and that may contain a preservative, other barrier to the growth of microorganisms, or a combination of barriers that inhibit the growth of microorganisms.
  
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  A food that may contain an infectious or toxigenic microorganism or chemical or physical contaminant at a level sufficient to cause illness, but that does not support the growth of microorganisms as specified under Subparagraph (a) of this definition.
  

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  Any domesticated bird such as chicken, turkey, duck, goose, or guinea, whether live or dead, as defined in 9 CFR 381 Poultry Products Inspection Regulations; and
  
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  Any migratory waterfowl, game bird, or squab such as pheasant, partridge, quail, grouse, or guinea, whether live or dead, as defined in 9 CFR 362 Voluntary Poultry Inspection Program.
  

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  Potentially hazardous food that is unpackaged and cooked to the temperature and time required for the specific food;
  
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  Raw, washed, cut fruits and vegetables;
  
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  Whole, raw fruits and vegetables that are presented for consumption without the need for further washing, such as at a buffet;
  
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  Other food presented for consumption for which further washing or cooking is not required and from which rinds, peels, husks, or shells are removed.
  
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  Fruits and vegetables that are cooked for hot holding, as specified under section 7.3.4.1.3;
  
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  Substances derived from plants such as spices, seasonings, and sugar;
  
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  A bakery item such as bread, cakes, pies, fillings, or icing for which further cooking is not required for food safety;
  
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  The following products that are produced in accordance with USDA guidelines and that have received a lethality treatment for pathogens: dry, fermented sausages, such as dry salami or pepperoni; salt-cured meat and Poultry products, such as prosciutto ham, country cured ham, and Parma ham; and dried meat and poultry products, such as jerky or beef sticks; and
  
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  Foods manufactured as specified in 21 CFR Part 113, Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers.
  

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  swimming pools,
  
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  wading pools,
  
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  diving pools,
  
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  activity pools,
  
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  baby-only water facilities,
  
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  hot tubs,
  
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  therapeutic pools,
  
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  hydrotherapy pools,
  
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  spa pools,
  
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  whirlpools,
  
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  children’s pools,
  
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  slides, and
  
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  interactive recreational water play systems.
  

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  Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual, for example, individuals with underlying medical conditions) or;
  
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  Vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of ≥38°C [100.4 °F]); and
  
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  Reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member.
  

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  Sanitizers of non-food contact surfaces: The performance standard used by the Environmental Protection Agency (EPA) for these sanitizers has required a reduction of the target microorganism by 99.9% or 3 logs (1000, 1/1000, or 10³) after 5 minutes of contact time.
  
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  Sanitizers of food contact surfaces: Traditionally, the EPA performance standard for these sanitizers has required a 99.999% or 5-log reduction of the target microorganism in 30 seconds.
  

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  A food-contact surface having a surface free of pits and inclusions with a cleanability equal to or exceeding that of (100 grit) number 3 stainless steel;
  
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  A nonfood-contact surface of equipment having a surface equal to that of commercial grade hot-rolled steel free of visible scale; and
  
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  Deck, bulkhead, or deckhead that has an even or level surface with no roughness or projections that renders it difficult to clean.
  

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  water temperature of 30°C-40°C or 86°F-104°F;
  
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  bubbling, jetted, or sprayed water effects that physically break at or above the water surface;
  
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  depth of more than 1 m (3 feet); and
  
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  tub volume exceeds 6 tons of water.
  

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  Direct transmission (includes person-to-person transmission): Direct and essentially immediate transfer of infectious agents to a receptive portal of entry through which human or animal infection may take place.
  
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  Indirect transmission: Occurs when an infectious agent is transferred or carried by some intermediate item, organism, means, or process to a susceptible host, resulting in disease. Included are airborne, foodborne, waterborne, vehicleborne (e.g., fomites) and vectorborne modes of transmission.