Page 114 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

• Describing the symptoms associated with diseases
transmissible through FOOD.
• Explaining the significance of the relation between
maintaining the time and temperature of POTENTIALLY
HAZARDOUS FOOD and the prevention of foodborne
illness.
• Explaining the HAZARDS involved in the consumption of
raw or undercooked MEAT, POULTRY, eggs, and FISH.
• Stating the required FOOD temperatures and times for safe
cooking of POTENTIALLY HAZARDOUS FOOD,
including MEAT, POULTRY, eggs, and FISH.
• Stating the required temperatures and times for the safe
refrigerated storage, hot holding, cooling, and reheating of
POTENTIALLY HAZARDOUS FOOD.
• Describing the relation between prevention of foodborne
illness and management and control of the following:
CROSS-CONTAMINATION, hand contact with READY-
TO-EAT FOODS, handwashing, and maintaining FOOD
operations in a clean condition and in good repair.
• Explaining the relation between FOOD safety and
providing EQUIPMENT that is sufficient in number and
capacity as well as properly designed, constructed, located,
installed, operated, maintained, and cleaned.
• Explaining correct procedures for cleaning and sanitizing
UTENSILS and FOOD-CONTACT SURFACES of
EQUIPMENT.
• Identifying POISONOUS OR TOXIC MATERIALS on the
vessel and the procedures necessary to ensure they are
safely stored, dispensed, used, and disposed of according to
LAW.
• Identifying critical-control points in the operation from
purchasing through service that when not controlled may
contribute to the TRANSMISSION of foodborne illness
and explaining steps taken to ensure the points are
controlled in accordance with the guidelines in this manual.

7.2.1.2 Food Safety Duties

7.2.1.2.1 Monitoring Duties (13 C)
The supervisor or PERSON IN CHARGE of FOOD operations on
the vessel must ensure that
• FOOD operations are not conducted in a room used as
living or sleeping quarters.
• Persons unnecessary to the FOOD operation are not
allowed in the FOOD PREPARATION, FOOD
STORAGE, or WAREWASHING areas. However, brief

7.0 Food Safety; 85