Page 137 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.3.5.1.2 Slacking (17)
Frozen POTENTIALLY HAZARDOUS FOOD that is SLACKED
to moderate the temperature must be held
• Under refrigeration that maintains the FOOD temperature
at 5°C (41°F) or less; or
• At any temperature if the FOOD remains frozen.

7.3.5.1.3 Thawing (17)
POTENTIALLY HAZARDOUS FOOD must be thawed by one of
the following:

• Under refrigeration that maintains the FOOD temperature
at 5°C (41°F) or less.

• Completely submerged under running water at a water
temperature of 21°C (70°F) or below, with sufficient water
velocity to agitate and float off loose particles in an
overflow, and for a period of time that does not allow
thawed portions of READY-TO-EAT FOOD to rise above
5°C (41°F).

• Completely submerged under running water at a water
temperature of 21°C (70°F) or below with sufficient water
velocity to agitate and float off loose particles in an
overflow and for a period of time that does not allow
thawed portions of a raw animal FOOD requiring cooking
to be above 5°C (41°F) for more than 4 hours, including
o The time the FOOD is exposed to the running water
and the time needed for preparation for cooking,
OR
o The time it takes under refrigeration to lower the
FOOD temperature to 5°C (41°F).

• As part of a cooking process if the frozen FOOD is cooked
or thawed in a microwave oven.

If a portion of frozen READY-TO-EAT FOOD is thawed and
prepared for immediate service in response to an individual
CONSUMER’S order, it can be thawed using any procedure.

7.3.5.2 Food Cooling

7.3.5.2.1 Cooling Times/Temperatures (16 C)
Cooked POTENTIALLY HAZARDOUS FOOD must be cooled
• From 57°C (135°F) to 21°C (70°F) within 2 hours and
• From 21°C (70°F) to 5°C (41°F) or less within 4 hours.

7.0 Food Safety; 108