Page 131 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.3.3.6.3 Self Service (19)
CONSUMER self-service operations, such as salad bars and
buffets, for unpackaged READY-TO-EAT FOODS must be
• Provided with suitable UTENSILS or effective dispensing
methods that protect the FOOD from CONTAMINATION.
• Monitored by FOOD EMPLOYEES trained in safe
operating procedures.

Where there is self-service of scooped frozen dessert, service must
be out of shallow pans no deeper than 4 inches (100 millimeters)
and no longer than 12 inches (300 millimeters).

7.3.3.6.4 Utensils, Consumer Self-service
7.3.3.6.4.1 Dispensing Utensil (19)
A FOOD-dispensing UTENSIL must be available for each
container of FOOD displayed at a CONSUMER self-
service unit such as a buffet or salad bar.
7.3.3.6.4.2 Utensil Protected (19)
The FOOD contact portion of each self-service FOOD-
dispensing UTENSIL must be covered or located beneath
shielding during service.

Dishware, glassware, and UTENSILS out for service must
be inverted or covered.

7.3.3.6.5 Food Reservice (15 C)
After being served and in the possession of a CONSUMER or
being placed on a buffet service line, FOOD that is unused or
returned by the CONSUMER must not be offered as FOOD for
human consumption.

Exceptions:
• A container of FOOD that is not POTENTIALLY
HAZARDOUS may be transferred from one
CONSUMER to another if the FOOD is dispensed so
that it is protected from CONTAMINATION and the
container is closed between uses (such as a narrow-neck
bottle containing catsup, steak sauce, or wine) OR the
FOOD (such as crackers, salt, or pepper) is in an
unopened original package and is maintained in sound
condition.
• Reservice for FOODS served to passengers from a fully
enclosed display case and under strict employee
monitoring, strict temperature control of hot/cold
POTENTIALLY HAZARDOUS FOODS, proper
cooling and reheating of hot-held POTENTIALLY

7.0 Food Safety; 102