Page 124 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.3.2.3.2 Shellstock Identification (15 C)
SHELLSTOCK shellfish tags must
• Remain attached to the container in which the
SHELLSTOCK are received until the container is empty.
• Be maintained by retaining SHELLSTOCK tags or labels
for 90 calendar days from the date the container is emptied
by using an APPROVED record-keeping system that keeps
the tags or labels in chronologic order correlated to the date
when the SHELLSTOCK are served. The date when the
last SHELLSTOCK from the container is served must be
recorded on the tag or label.

7.3.3 Food Protection

7.3.3.1 Employee Contamination

7.3.3.1.1 Wash Hands (12 C)
FOOD EMPLOYEES must wash their hands.

7.3.3.1.2 RTE Food – Hand Contact Prohibited (12 C)
Except when washing fruits and vegetables or when otherwise
APPROVED, FOOD EMPLOYEES must not contact exposed,
READY-TO-EAT FOOD with their bare hands. They must use
suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-
USE gloves, or dispensing EQUIPMENT.

7.3.3.1.3 Not RTE Food – Minimize Contact (19)
FOOD EMPLOYEES must minimize bare hand and arm contact
with exposed FOOD not in a READY-TO-EAT form.

7.3.3.1.4 Tasting (12 C)
A FOOD EMPLOYEE must not use the same UTENSIL more
than once to taste FOOD that will be served.

7.3.3.2 Food and Ingredient Contamination

7.3.3.2.1 Cross-Contamination (18 C)
FOOD must be protected from cross-CONTAMINATION or other
sources of CONTAMINATION by the following methods:

• Physically separating raw animal FOODS during storage,
preparation, holding, and display from raw READY-TO-
EAT FOOD (including other raw animal FOOD such as
FISH for sushi or MOLLUSCAN SHELLFISH, or other
raw READY-TO-EAT FOOD such as vegetables, and
cooked READY-TO-EAT FOOD) so products do not

7.0 Food Safety; 95