Page 113 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.0 Food Safety

This section includes the following subsections:
7.1 Reserved
7.2 Personnel
7.3. FOOD
7.4 EQUIPMENT and UTENSILS
7.5 WAREWASHING
7.6 Poisonous and Toxic Materials
7.7 Facilities

References for 7.0 Food Safety can be found in Annex 14.7.

7.1 Reserved

7.2 Personnel

7.2.1 Food Safety Management

7.2.1.1 Food Safety Knowledge

7.2.1.1.1 Knowledge (13 C)
Because of the risks for foodborne illness inherent to the FOOD
operation, the supervisor or PERSON IN CHARGE of FOOD
operations on the vessel must demonstrate to VSP—on request
during inspections—knowledge of foodborne disease prevention,
application of the HAZARD ANALYSIS CRITICAL CONTROL
POINT principles, and the FOOD safety guidelines in this manual.
The supervisor or PERSON IN CHARGE must demonstrate this
knowledge
• By compliance with these guidelines,
• By being a domestically or foreign certified FOOD
protection manager who has shown proficiency of required
information through passing a test that is part of an
ACCREDITED PROGRAM, or
• By responding correctly to the inspector’s questions as they
relate to the specific FOOD operation.

The areas of knowledge must include
• Describing the relation between prevention of foodborne
disease and personal hygiene of a FOOD EMPLOYEE.
• Explaining the responsibility of the supervisor or PERSON
IN CHARGE to prevent TRANSMISSION of foodborne
disease by a FOOD EMPLOYEE who has a disease or
medical condition that may cause foodborne disease.

7.0 Food Safety; 84