Principles of sanitation applicable to the construction of new vessels.

Date:
[1949]
Catalogue details

Licence: Public Domain Mark

Credit: Principles of sanitation applicable to the construction of new vessels. Source: Wellcome Collection.

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    5. GALLEYS, PANTRIES, SCULLERIES, AND FOOD HANDLING AND STORAGE SPACES Se 1 STRUCTURAL 5.11 Decks. The decks or flooring of all spaces in which food or drink is stored, prepared, or served should be constructed so as to be easily cleaned. When deck drains are installed, they should be provided with traps and the deck or flooring should be graded to drain properly to them. A gutterway may be placed around the outer edge of the galley, provided it is not behind any equipment which might be installed against the bulkhead and is accessible for cleaning. If cover plates are in- stalled over the gutterway, they should be portable and made of heavy expanded metal, open mesh material, or perforated plate. 5.12 Bulkheads and Deckheads. Bulkheads and deckheads of spaces in which food is stored or prepared should have smooth, light-colored, and washable surfaces. Ingalleys, pantries, and sculleries they should have a hard finish and should preferably be of metal. Fibrous insulation should be sheathed in such a manner as to prevent particles of the insulation from falling upon food. Cloth or plaster surfacing is not satisfactory. Fibrous air filters should not be installed in the deckhead or over food processing equipment. All enclosures, such as double bulkheads and deckheads, should be rat- proofed and should be constructed so as to minimize the harborage for other vermin. Perforated accoustical material should not be installed in galleys, pantries, sculleries, and food handling and storage spaces; it will be satisfactory in dining spaces if the sound-absorbing material is of such a nature, or is so. sheathed beneath, as to prevent particles from fall- ing through the holes and seams. (See Sec. 22.222, p. 91) 5-13 Piping in Deckheads. Pipe in unsheathed deckheads over spaces where food is stored or prepared or utensils are washed, or over portions of spaces from which food is regularly dispensed should be insulated if condensation is likely to form on the pipe. Drainage linesinthe deckheads of these spaces should be avoided where possible. Where unavoidable, they should be constructed as specified in pemeaG,.o1, ‘po 27: 9-14 Drainage of Space. Butcher shops, galleys, sculleries, and similar food preparation spaces, the decks of which require flushing for adequate cleanliness, should be provided with one ormore drains and the flooring should be sloped thereto. 5.15 Insect Sereens. An effective means should be provided for the exclusion of flies from spaces in which food is prepared or served while the vessel is in port during the seasons of the year when flies are pre- valent. All structural openings from food spaces to the outer air should
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