Glossary

A material whose surface is resistant to gnawing by rats when exposed edges are flashed, but which can be subject to penetration by rats if the gnawing edges are not so protected.

Capable of being exposed for cleaning and inspection with the use of simple tools such as a screwdriver, pliers or an open-end wrench.

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 food-level rim of the receptacle or receiving fixture. The air gap must be at least twice the diameter of the supply pipe or faucet or at least 2.5 cm.

The flow of water or other liquids, mixtures or substances into the distribution pipes of a potable supply of water from any source or sources other than the potable water supply. Back-siphonage is one form of backflow.

An approved backflow-prevention plumbing device that must be used on potable water distribution lines where there is a direct connection or a potential connection between the potable water distribution system and other liquids, mixtures or substances from any source other than the potable water supply. Some devices are designed for use under continuous water pressure, whereas others are non-pressure types.

Able to resist corrosive deterioration so that the surface maintains its original surface characteristics even under prolonged influence of the intended use environment.

A concave surface, moulding or other design that eliminates the usual angles of 90 degrees or less so as to prevent the accumulation of dirt and debris and facilitate cleaning.

Persons on board a conveyance who are not passengers.

Any unprotected actual or potential connection or structural arrangement between a public or a consumer's potable water system and any other source or system through which it is possible to introduce into any part of the potable system any used water, industrial fluid, gas or substance other than the intended potable water with which the system is supplied. Bypass arrangements, jumper connections, removable sections, swivel or change-over devices and other temporary or permanent devices that can allow backflow are considered to be cross-connections.

A sink recessed into the deck, usually located at tilting kettles and pans.

Fabricated with a material, finish and design that allow for easy and thorough cleaning with normal cleaning methods and materials.

The capping or covering of corners, boundaries and other exposed edges of acceptable non-rat-proof material in rat-proof areas. The flashing strip must be of rat-proof material, wide enough to cover the gnawing edges adequately and firmly fastened.

See Deck sink.

Surfaces of equipment and utensils with which food normally comes in contact and surfaces from which food may drain, drip or splash back onto surfaces normally in contact with food; this includes the areas of ice machines over the ice chute to the ice bins. (See also Non-food contact surfaces.)

Any area where food is stored, processed, prepared or served.

Any area where food is processed, cooked or prepared for service.

Any area where food is presented to passengers or crew members (excluding individual cabin service).

Any area where food or food products are stored.

Drainage water from galleys, dishwashers, showers, laundries, baths and washbasins. It does not include sewage, medical wastewater or bilge water from the machinery spaces.

A benchmark to guide progress towards a predetermined health or water safety goal. There are four types of health-based targets: health outcome targets, water quality targets, performance targets and specified technology targets.

The largest opening through which a rat cannot pass, applicable to both rat-proof and rat-tight areas. Regardless of the shape of the opening, it would normally be 1.25 cm or less in the minimum dimension.

Those materials whose surface is resistant to the absorption of moisture.

All exposed surfaces, other than food contact or splash contact surfaces, of equipment located in food storage, preparation and service areas.

A description of equipment that is readily removable or mounted on casters, gliders or rollers; provided with a mechanical means so that it can be tilted safely for cleaning; or readily movable by one person.

Fresh water that is intended for human consumption, such as drinking, washing, teeth brushing, bathing or showering; for use in freshwater recreational water environments; for use in the ship's hospital; for handling, preparing or cooking food; and for cleaning food storage and preparation areas, utensils and equipment. Potable water, as defined by the WHO Guidelines for drinking-water quality, does not represent any significant risk to health over a lifetime of consumption, including different sensitivities that may occur between life stages.

All tanks in which potable water is stored from bunkering and production for distribution and use as potable water.

An area that is completely isolated from other areas by means of rat-proof material or by design.

A material whose surface and edges are resistant to the gnawing of rats.

Capable of being detached from the main unit without the use of tools.

Capable of being detached from the main unit with the use of simple tools such as a screwdriver, pliers or an open-end wrench.

A conduit or collection basin that channels water runoff to a drain.

Material used to fill seams to prevent the entry or leakage of liquid or moisture.

An open juncture between two similar or dissimilar materials. Continuously welded junctures, ground and polished smooth, are not considered seams.

Any liquid waste that contains human, animal or vegetable matter in suspension or solution, including liquids that contain chemicals in solution.

A seagoing or inland navigation vessel on an international or national voyage.

Any sink located in a food service area not used for hand washing and/or dishwashing.