Page 125 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

physically touch and so that one product does not drip into
another.
• Separating types of raw animal FOODS such as beef,
FISH, lamb, pork, and POULTRY from each other—except
when combined as ingredients—during storage,
preparation, holding, and display by using separate
EQUIPMENT for each type, or by arranging each type of
FOOD in EQUIPMENT so that CROSS-
CONTAMINATION of one type with another is prevented,
or by preparing each type of FOOD at different times or in
separate areas. Frozen, commercially processed and
PACKAGED raw animal FOOD may be stored or
displayed with or above frozen, commercially processed
and PACKAGED, READY-TO-EAT FOOD.

• Cleaning and sanitizing EQUIPMENT and UTENSILS.

• Storing the FOOD in packages, covered containers, or
wrappings.

• Cleaning visible soil on HERMETICALLY SEALED
CONTAINERS of FOOD before opening.

• Protecting FOOD containers that are received PACKAGED
together in a case or overwrapped from cuts when the case
or overwrap is opened.

• Separating damaged, spoiled, or recalled FOOD being held
on the vessel.

• Separating unwashed fruits and vegetables from READY-
TO-EAT FOOD.

Storage exceptions: Storing the FOOD in packages, covered
containers, or wrappings does not apply to
• Whole, uncut, raw fruits and vegetables and nuts in the
shell that require peeling or hulling before
consumption.
• PRIMAL CUTS, quarters, or sides of raw MEAT or
slab bacon hung on clean, sanitized hooks or placed on
clean, sanitized racks.
• Whole, uncut, processed MEATS such as country hams,
and smoked or cured sausages placed on clean,
sanitized racks.
• FOOD being cooled.
• SHELLSTOCK.

7.0 Food Safety; 96