Page 13 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.2.4.3.1 Toilet Room Use (Food Employees) ................................................................... 90
7.3 Food ..................................................................................................................................... 91
7.3.1 Food Condition ........................................................................................................................ 91
7.3.1.1 Safe and Unadulterated ................................................................................................. 91
7.1.1.1.1 Sound Condition (15 C) ....................................................................................... 91
7.3.2 Food Sources ........................................................................................................................... 91
7.3.2.1 Lawful Sourcing ............................................................................................................ 91
7.3.2.1.1 Comply with Law (15 C) ..................................................................................... 91
7.3.2.1.2 Food from Private Home (15 C) .......................................................................... 91
7.3.2.1.3 Fish for Undercooked Consumption .................................................................... 91
7.3.2.1.4 Steaks (15 C) ........................................................................................................ 91
7.3.2.1.5 Hermetically Sealed Container (15 C) ................................................................. 91
7.3.2.1.6 Milk (15 C) .......................................................................................................... 92
7.3.2.1.7 Fish and Molluscan Shellfish Sources (15 C) ...................................................... 92
7.3.2.1.8 Wild Mushrooms (15 C) ...................................................................................... 92
7.3.2.1.9 Game Animals (15 C) .......................................................................................... 92
7.3.2.2 Receiving Condition ..................................................................................................... 93
7.3.2.2.1 Receiving Temperatures (16 C) ........................................................................... 93
7.3.2.2.2 Food Additives (15 C) ......................................................................................... 93
7.3.2.2.3 Shell Eggs (15 C) ................................................................................................. 93
7.3.2.2.4 Egg and Milk Products (15 C) ............................................................................. 93
7.3.2.2.5 Package Integrity (15 C) ...................................................................................... 94
7.3.2.2.6 Ice (15 C) ............................................................................................................. 94
7.3.2.2.7 Shucked Shellfish (15 C) ..................................................................................... 94
7.3.2.2.8 Shellstock Shellfish (15 C) .................................................................................. 94
7.3.2.2.9 Shellstock Condition (19) .................................................................................... 94
7.3.2.3 Maintaining Molluscan Shellfish Identification ............................................................ 94
7.3.2.3.1 Shucked Identification (15 C) .............................................................................. 94
7.3.2.3.2 Shellstock Identification (15 C) ........................................................................... 95
7.3.3 Food Protection ....................................................................................................................... 95
7.3.3.1 Employee Contamination .............................................................................................. 95
7.3.3.1.1 Wash Hands (12 C) .............................................................................................. 95
7.3.3.1.2 RTE Food – Hand Contact Prohibited (12 C) ...................................................... 95
7.3.3.1.3 Not RTE Food – Minimize Contact (19) ............................................................. 95
7.3.3.1.4 Tasting (12 C) ...................................................................................................... 95
7.3.3.2 Food and Ingredient Contamination ............................................................................. 95
7.3.3.2.1 Cross-Contamination (18 C) ................................................................................ 95
7.3.3.2.2 Container Identity (19) ......................................................................................... 97
7.3.3.2.3 Pasteurized Eggs (18 C) ....................................................................................... 97
7.3.3.2.4 Wash Fruits/Vegetables (19) ............................................................................... 97
7.3.3.2.5 Vegetable Washes ................................................................................................ 97
7.3.3.3 Ice as Coolant ................................................................................................................ 97
7.3.3.3.1 Ice Used as a Coolant (19) ................................................................................... 97
7.3.3.3.2 Coolant (19) ......................................................................................................... 97
7.3.3.3.3 Undrained Ice (19) ............................................................................................... 97
7.3.3.3.4 Raw Fruit/Vegetables .......................................................................................... 98
7.3.3.3.5 Raw Chicken/Fish ................................................................................................ 98
7.3.3.3.6 Ongoing Meal Service ......................................................................................... 98
7.3.3.4 Equipment, Utensils, and Linens .................................................................................. 98
7.3.3.4.1 Cleaned/Sanitized (26 C) ..................................................................................... 98

Contents; xii