A safe and well-maintained galley is the foundation of public health on board. The VSP 2025 Environmental Public Health Standards – Chapter 7.0 Food Safety set precise requirements for the design, maintenance, and sanitation of all galley facilities and equipment to prevent food contamination and protect both guests and crew.

This module guides you through the essential standards for food-contact and nonfood-contact surfaces, hygienic equipment design, and safe materials. It highlights how to keep equipment clean to sight and touch, maintain smooth and durable finishes, and ensure accessibility for thorough cleaning and inspection. You will also learn about correct installation and sealing, ventilation systems that prevent grease and condensation, proper storage and handling of clean utensils, and safe technical spaces that discourage pests and contamination.

By mastering these principles, crew can maintain compliance with VSP 2025 expectations while protecting food safety and supporting efficient galley operations.