Page 123 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

• Fluid and dry milk and milk products complying with
GRADE A STANDARDS as specified in LAW must be
obtained pasteurized.
• Frozen milk products, such as ice cream, must be obtained
pasteurized as specified in 21 CFR 135 Frozen Desserts.
• Cheese must be obtained pasteurized unless alternative
procedures to pasteurization are specified in the CFR, such
as 21 CFR 133 Cheeses and Related Cheese Products for
curing certain cheese varieties.

7.3.2.2.5 Package Integrity (15 C)
FOOD packages must be in good condition and protect the
integrity of the contents so the FOOD is not exposed to
adulteration or potential contaminants. Canned goods with dents
on end or side SEAMS must not be used.

7.3.2.2.6 Ice (15 C)
Ice for use as a FOOD or a cooling medium must be made from
DRINKING WATER.

7.3.2.2.7 Shucked Shellfish (15 C)
Raw SHUCKED SHELLFISH must be obtained in nonreturnable
packages that bear a legible label as specified in the FDA National
Shellfish Sanitation Program Guide for the Control of
MOLLUSCAN SHELLFISH.

7.3.2.2.8 Shellstock Shellfish (15 C)
SHELLSTOCK must be obtained in containers bearing legible
source identification tags or labels affixed by the harvester and by
each dealer that depurates (cleanses), ships, or reships the
SHELLSTOCK, as specified in the National Shellfish Sanitation
Program Guide for the Control of MOLLUSCAN SHELLFISH.

7.3.2.2.9 Shellstock Condition (19)
SHELLSTOCK must be reasonably free of mud, dead shellfish,
and shellfish with broken shells when received by a vessel. Dead

shellfish or SHELLSTOCK with badly broken shells must be
discarded.

7.3.2.3 Maintaining Molluscan Shellfish Identification

7.3.2.3.1 Shucked Identification (15 C)
Shucked MOLLUSCAN SHELLFISH must not be removed from
the container in which they are received other than immediately
before preparation for service.

7.0 Food Safety; 94