Page 139 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

when 5°C (41°F) is reached, must also be maintained for a 30-day
period beginning with the day of preparation.

7.3.5.3 Food Holding Temperatures and Times

7.3.5.3.1 Holding Temperature/Time (16 C)
Except during preparation, cooking, or cooling, or when time is
used as the public health control, POTENTIALLY HAZARDOUS
FOOD must be maintained at
• 57°C (135°F) or above, except that roasts may be held at a
temperature of 54°C (130°F); or
• 5°C (41°F) or less.

7.3.5.3.2 RTE PHF Shelf-Life: Date Marking (16 C)
Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS
FOOD

• Prepared on a vessel and held refrigerated for more than
24 hours must be clearly marked at the time of preparation
to indicate the date or day by which the FOOD must be
consumed (7 calendar days or fewer from the day the
FOOD is prepared). The day of preparation is counted as
day 1.

• Prepared and PACKAGED by a FOOD-PROCESSING
PLANT and held on the vessel after opening for more than
24 hours must be clearly marked at the time the original
container is opened to indicate the date by which the FOOD
must be consumed (7 calendar days or fewer after the
original container is opened). The day of package opening
is counted as day 1.

The date marking requirement can be accomplished with a
calendar date, day of the week, color-code, or other system,
provided it is effective.

The date marking requirement does not apply to the following
FOODS prepared and PACKAGED by a FOOD-PROCESSING
PLANT inspected by a REGULATORY AUTHORITY:
• Deli salads (such as ham salad, seafood salad, chicken
salad, egg salad, pasta salad, potato salad, and macaroni
salad) manufactured in accordance with 21 CFR 110.
• Hard cheeses containing not more than 39% moisture as
defined in 21 CFR 133 (such as cheddar, gruyere, parmesan
and reggiano, and romano).

7.0 Food Safety; 110