Page 12 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

6.8.1.2 Equipment ..................................................................................................................... 78
6.8.1.2.1 Life Saving (10) ................................................................................................... 78
6.8.1.2.2 Antientrapment Drain (10) ................................................................................... 79
6.8.1.2.3 Temperature (10) ................................................................................................. 82
6.9 RWF Showers and Toilet Facilities ..................................................................................... 82
6.9.1 Temperature and Location ....................................................................................................... 82
6.9.2 Showers for Children ............................................................................................................... 82
6.9.3 Toilet Facilities ........................................................................................................................ 82
6.10 Restrictions .......................................................................................................................... 82
6.10.1 Diapers (10) ............................................................................................................................. 82
6.11 Recreational Water Facilities Knowledge ............................................................................ 83
6.11.1 Demonstration of Knowledge (44) .......................................................................................... 83

7.0 Food Safety .......................................................................................................................... 84
7.1 Reserved .............................................................................................................................. 84

7.2 Personnel.............................................................................................................................. 84
7.2.1 Food Safety Management ........................................................................................................ 84
7.2.1.1 Food Safety Knowledge ................................................................................................ 84
7.2.1.1.1 Knowledge (13 C) ................................................................................................ 84
7.2.1.2 Food Safety Duties ........................................................................................................ 85
7.2.1.2.1 Monitoring Duties (13 C) .................................................................................... 85
7.2.2 Employee Health ..................................................................................................................... 87
7.2.2.1 Communicable Diseases and Symptoms ...................................................................... 87
7.2.2.1.1 Communicable Diseases (11 C) ........................................................................... 87
7.2.2.1.2 Other Symptoms (11 C) ....................................................................................... 87
7.2.2.1.3 Sneeze/Cough (11 C) ........................................................................................... 87
7.2.2.1.4 Restrictions Removal (11 C) ................................................................................ 88
7.2.2.1.5 Record of Restriction and Release (02) ............................................................... 88
7.2.3 Employee Cleanliness ............................................................................................................. 88
7.2.3.1 Hands and Arms ............................................................................................................ 88
7.2.3.1.1 Hands and Arms Clean (12 C) ............................................................................. 88
7.2.3.1.2 Cleaning Procedures (12 C) ................................................................................. 88
7.2.3.1.3 When to Wash Hands (12 C) ............................................................................... 88
7.2.3.1.4 Hand Antiseptic (14) ............................................................................................ 89
7.2.3.1.5 Apply to Clean Hands (12 C) .............................................................................. 89
7.2.3.2 Fingernails..................................................................................................................... 89
7.2.3.2.1 Fingernails (14) .................................................................................................... 89
7.2.3.2.2 Fingernail Polish/Artificial Nails (14) ................................................................. 89
7.2.3.3 Jewelry .......................................................................................................................... 89
7.2.3.3.1 Jewelry (14) ......................................................................................................... 89
7.2.3.4 Food Service Uniform or Apron ................................................................................... 89
7.2.3.4.1 Uniform or Apron (14) ........................................................................................ 89
7.2.4 Hygienic Practices ................................................................................................................... 90
7.2.4.1 Eating, Drinking, or Using Tobacco ............................................................................. 90
7.2.4.1.1 Eating, Drinking, and Using Tobacco (12 C) ...................................................... 90
7.2.5.1 Hair Restraints .............................................................................................................. 90
7.2.5.1.1 Hair Restraints (14) .............................................................................................. 90
7.2.4.3 Toilet Rooms Use (14) .................................................................................................. 90

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