Page 134 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

that it meets the definition of “WHOLE-MUSCLE,
INTACT BEEF” and the steak is cooked on both the
top and bottom to a surface temperature of 63°C
(145°F) or above and a cooked color change is achieved
on all external surfaces.

• A raw animal FOOD (such as raw FISH, raw-
marinated FISH, raw MOLLUSCAN SHELLFISH, or
steak tartare) or a partially cooked FOOD (such as
lightly cooked FISH, soft-cooked eggs, or rare MEAT
other than WHOLE-MUSCLE, INTACT BEEF steaks)
may be served or offered for sale in a READY-TO-EAT
form if the CONSUMER is informed by the written
CONSUMER advisory or if VSP grants a VARIANCE
from the cooking recommendations based on a HACCP
PLAN submitted by the vessel. The HACCP PLAN must
document scientific data or other information showing that
a lesser time and temperature regimen results in a safe
FOOD. The HACCP PLAN must verify that EQUIPMENT
and procedures for FOOD preparation and training of
FOOD EMPLOYEES meet the conditions of the
VARIANCE.

7.3.4.1.2 Microwave (16 C)
Raw animal FOODS cooked in a microwave oven must be
• Rotated or stirred throughout or midway during cooking to
compensate for uneven distribution of heat.
• Covered to retain surface moisture.
• Heated to a temperature of at least 74°C (165°F) in all parts
of the FOOD.
• Allowed to stand covered for 2 minutes after cooking to
obtain temperature equilibrium.

7.3.4.1.3 Fruits/Vegetables (17)
Fruits and vegetables cooked for hot holding must be cooked to a
temperature of 57°C (135°F).

7.3.4.2 Parasite Destruction

7.3.4.2.1 Parasite Destruction (16 C)
Before service in READY-TO-EAT form, raw, raw-marinated,
partially cooked, or marinated-partially cooked FISH and fishery
products other than MOLLUSCAN SHELLFISH must be frozen
throughout to a temperature of -20°C (-4°F) or below for 168 hours
(7 days) in a freezer or to -35°C (-31°F) or below for 15 hours in a
BLAST CHILLER.

7.0 Food Safety; 105