Page 127 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.3.3.3.4 Raw Fruit/Vegetables
Whole, raw fruits or vegetables; cut, raw vegetables such as
celery, carrot sticks, or cut potatoes; and tofu may be
immersed in ice or water.

7.3.3.3.5 Raw Chicken/Fish
Raw chicken and raw FISH received immersed in ice in
shipping containers may remain in that condition while in
storage awaiting preparation, display, or service.

7.3.3.3.6 Ongoing Meal Service
Other unpackaged FOODS in a raw, cooked, or partially
cooked state may be immersed in ice as part of an ongoing
meal service process, such as liquid egg product, individual
eggs, pasta, and reconstituted powdered mixes.

7.3.3.4 Equipment, Utensils, and Linens

7.3.3.4.1 Cleaned/Sanitized (26 C)
FOOD must only contact surfaces of cleaned and sanitized
EQUIPMENT and UTENSILS.

7.3.3.4.2 Storage During Use (19)
During pauses in FOOD preparation or dispensing, FOOD
preparation and dispensing UTENSILS must be stored in one of
the following ways:
• In the FOOD with their handles above the top of the FOOD
and the container.
• In FOOD that is not POTENTIALLY HAZARDOUS with
their handles above the top of the FOOD within containers
or EQUIPMENT that can be closed, such as bins of sugar,
flour, or cinnamon.
• On a clean portion of the FOOD preparation table or
cooking EQUIPMENT only if the in-use UTENSIL and the
FOOD-CONTACT SURFACE of the FOOD preparation
table or cooking EQUIPMENT are cleaned and sanitized at
least every 4 hours.
• In running water of sufficient velocity to flush particulates
to the drain (if used with moist FOOD such as ice cream or
mashed potatoes).
• In a clean, protected location (if the UTENSILS, such as
ice scoops, are used only with a FOOD that is not
POTENTIALLY HAZARDOUS).
• In a container of water (if the water is maintained at a
temperature of at least 57°C [135°F] and the container is
frequently cleaned and sanitized).

7.0 Food Safety; 98