Page 136 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.3.4.3 Reheating

7.3.4.3.1 Immediate Service
Cooked and refrigerated FOOD prepared for immediate
service in response to an individual CONSUMER order (such
as a roast beef sandwich au jus) may be served at any
temperature.

7.3.4.3.2 74°C/165°F (16 C)
POTENTIALLY HAZARDOUS FOOD that is cooked, cooled,
and reheated for hot holding must be reheated so that all parts of
the FOOD reach a temperature of at least 74°C (165°F) for
15 seconds.

7.3.4.3.3 Microwave Heating (16 C)
If reheated in a microwave oven for hot holding, POTENTIALLY
HAZARDOUS FOOD must be reheated so that all parts of the
FOOD reach a temperature of at least 74°C (165°F) and the FOOD
is rotated or stirred, covered, and allowed to stand covered for
2 minutes after reheating.

7.3.4.3.4 Commercial Products (17)
READY-TO-EAT POTENTIALLY HAZARDOUS FOOD taken
from a commercially processed, HERMETICALLY SEALED
CONTAINER, or from an intact package from a FOOD-
PROCESSING PLANT inspected by the FOOD REGULATORY
AUTHORITY that has jurisdiction over the plant, must be heated
to a temperature of at least 57°C (135°F) for hot holding.

7.3.4.3.5 Rapid Reheat (16 C)
Reheating for hot holding must be done rapidly. The time the
FOOD is between 5°C (41°F) and 74°C (165°F) must not exceed
2 hours.

7.3.4.3.6 Reheat Roast Beef
Remaining unsliced portions of roasts of beef cooked on the
vessel may be reheated for hot holding using the oven
parameters and minimum time and temperature conditions
used in the original cooking process.

7.3.5 Food Holding Temperatures and Times

7.3.5.1 Frozen, Slacking, and Thawing Procedures

7.3.5.1.1 Store Frozen Food Frozen (17)
Stored frozen FOODS must be maintained frozen.

7.0 Food Safety; 107