Page 117 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.2.2.1.4 Restrictions Removal (11 C)
The restriction must not be removed until the supervisor or
PERSON IN CHARGE of the FOOD operation obtains written
approval from the vessel’s physician or equivalent medical staff.

7.2.2.1.5 Record of Restriction and Release (02)
A written or electronic record of both the work restriction and
release from restriction must be maintained onboard the vessel for
12 months for inspection review.

7.2.3 Employee Cleanliness

7.2.3.1 Hands and Arms

7.2.3.1.1 Hands and Arms Clean (12 C)
FOOD EMPLOYEES must keep their hands and exposed portions
of their arms clean.

7.2.3.1.2 Cleaning Procedures (12 C)
FOOD EMPLOYEES must clean their hands and exposed portions
of their arms with a cleaning compound in a handwashing sink by
vigorously rubbing together the surfaces of their lathered hands
and arms for at least 20 seconds and thoroughly rinsing with clean
water. Employees must pay particular attention to the areas
underneath the fingernails and between the fingers.

7.2.3.1.3 When to Wash Hands (12 C)
FOOD EMPLOYEES must clean their hands and exposed portions
of their arms immediately before engaging in FOOD preparation,
including working with exposed FOOD, clean EQUIPMENT and
UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-
USE ARTICLES and
• After touching bare human body parts other than clean
hands and clean, exposed portions of arms.
• After using the toilet room.
• After coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking.
• After handling soiled EQUIPMENT or UTENSILS.
• During FOOD preparation (as often as necessary to remove
soil and CONTAMINATION and to prevent CROSS-
CONTAMINATION when changing tasks).
• When switching between working with raw FOOD and
working with READY-TO-EAT FOOD.
• Before putting on gloves for working with FOOD or clean
EQUIPMENT and between glove changes.

7.0 Food Safety; 88