Page 132 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

HAZARDOUS FOODS, and complete protection from
any other CONTAMINATION sources, including pests.

7.3.3.7 Other Contamination

7.3.3.7.1 Other Contaminants (19)
FOOD must be protected from CONTAMINATION that may
result from a physical, chemical, biological origin.

7.3.4 Pathogen Destruction

7.3.4.1 Cooking Temperatures/Times

7.3.4.1.1 Cooking (16 C)
Raw animal FOODS such as eggs, FISH, MEAT, and
POULTRY—and FOODS containing these raw animal FOODS—
must be cooked to heat all parts of the FOOD to a temperature and
for a time that complies with one of the following methods based
on the FOOD being cooked:

• 63°C (145°F) or above for 15 seconds for
o Raw shell eggs broken and prepared in response to
CONSUMERS’ orders and for immediate service.
o FISH, MEAT, and pork, including GAME
ANIMALS commercially raised for FOOD and
GAME ANIMALS under a voluntary inspection
program.

• 68°C (155°F) or above for 15 seconds or equivalent
temperature-time combination for
o RATITES, MECHANICALLY TENDERIZED and
INJECTED MEATS, and raw eggs not prepared for
immediate service.
o COMMINUTED FISH, MEAT, GAME ANIMALS
commercially raised for FOOD, and GAME
ANIMALS under a voluntary inspection program.

• 74°C (165°F) or above for 15 seconds for
o POULTRY.
o Wild GAME ANIMALS not specified in above
bullet for 68°C (155°F).
o Stuffed FISH, MEAT, pasta, POULTRY, or
RATITES.
o Stuffing containing FISH, MEAT, POULTRY, or
RATITES.

7.0 Food Safety; 103