Page 128 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.3.3.4.3 Linen/Napkins (19)
LINENS and napkins must not be used in contact with FOOD
unless they are used to line a container for the service of FOODS
and the LINENS and napkins are replaced each time the container
is refilled for a new CONSUMER.

7.3.3.4.4 Wiping Cloths (25)
Wiping cloths must be restricted to the following:
• Cloths used for wiping FOOD spills must be used for no
other purpose.
• Cloths used for wiping FOOD spills must be dry and used
for wiping FOOD spills from TABLEWARE and SINGLE-
SERVICE ARTICLES OR wet and cleaned, stored in a
chemical SANITIZER, and used for wiping spills from
FOOD-CONTACT and NONFOOD-CONTACT
SURFACES of EQUIPMENT.
• Dry or wet cloths used with raw animal FOODS must be
kept separate from cloths used for other purposes. Wet
cloths used with raw animal FOODS must be kept in a
separate sanitizing solution.
• Wet wiping cloths used with a freshly made sanitizing
solution and dry wiping cloths must be free of FOOD
debris and visible soil.

7.3.3.4.5 Glove Use (19)
Gloves must be used as follows:
• SINGLE-USE gloves must be used for only one hand-
contact task with READY-TO-EAT FOOD and no other
purpose. These SINGLE-USE gloves must be discarded
when damaged or soiled or when operation is interrupted.
• Slash-resistant gloves used to protect hands during
operations requiring cutting must be used in direct contact
only with FOOD that is subsequently cooked (such as
frozen FOOD or a PRIMAL CUT of MEAT).
• Slash-resistant gloves may be used with READY-TO-EAT
FOOD that will not be subsequently cooked if the slash-
resistant gloves have a SMOOTH, durable, and
nonabsorbent outer surface or if the slash-resistant gloves
are covered with a SMOOTH, durable, nonabsorbent glove
or a SINGLE-USE glove.
• Cloth gloves must not be used in direct contact with FOOD
unless the FOOD is subsequently cooked (such as frozen
FOOD or a PRIMAL CUT of MEAT).

7.0 Food Safety; 99