Page 14 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.3.3.4.2 Storage During Use (19) ...................................................................................... 98
7.3.3.4.3 Linen/Napkins (19) .............................................................................................. 99
7.3.3.4.4 Wiping Cloths (25) .............................................................................................. 99
7.3.3.4.5 Glove Use (19) ..................................................................................................... 99
7.3.3.4.6 Second Portions and Refills (19) ....................................................................... 100
7.3.3.5 Food Storage and Preparation ..................................................................................... 100
7.3.3.5.1 Storage Protection (19) ...................................................................................... 100
7.3.3.5.2 Prohibited Storage (19) ...................................................................................... 100
7.3.3.5.3 Potentially Hazardous Food Packages in Vending Machines (19) .................... 101
7.3.3.5.4 Preparation (19) ................................................................................................. 101
7.3.3.6 Food Display and Service ........................................................................................... 101
7.3.3.6.1 Display Preparation (19) .................................................................................... 101
7.3.3.6.2 Condiments (19) ................................................................................................ 101
7.3.3.6.3 Self Service (19) ................................................................................................ 102
7.3.3.6.4 Utensils, Consumer Self-service ........................................................................ 102
7.3.3.6.5 Food Reservice (15 C) ....................................................................................... 102
7.3.3.7 Other Contamination ................................................................................................... 103
7.3.3.7.1 Other Contaminants (19) ................................................................................... 103
7.3.4 Pathogen Destruction ............................................................................................................ 103
7.3.4.1 Cooking Temperatures/Times ..................................................................................... 103
7.3.4.1.1 Cooking (16 C) .................................................................................................. 103
7.3.4.1.2 Microwave (16 C) .............................................................................................. 105
7.3.4.1.3 Fruits/Vegetables (17) ........................................................................................ 105
7.3.4.2 Parasite Destruction .................................................................................................... 105
7.3.4.2.1 Parasite Destruction (16 C) ................................................................................ 105
7.3.4.2.2 Records (17) ....................................................................................................... 106
7.3.4.3 Reheating .................................................................................................................... 107
7.3.4.3.1 Immediate Service ............................................................................................. 107
7.3.4.3.2 74°C/165°F (16 C) ............................................................................................. 107
7.3.4.3.3 Microwave Heating (16 C) ................................................................................ 107
7.3.4.3.4 Commercial Products (17) ................................................................................. 107
7.3.4.3.5 Rapid Reheat (16 C)........................................................................................... 107
7.3.4.3.6 Reheat Roast Beef .............................................................................................. 107
7.3.5 Food Holding Temperatures and Times ................................................................................ 107
7.3.5.1 Frozen, Slacking, and Thawing Procedures ................................................................ 107
7.3.5.1.1 Store Frozen Food Frozen (17) .......................................................................... 107
7.3.5.1.2 Slacking (17) ...................................................................................................... 108
7.3.5.1.3 Thawing (17) ..................................................................................................... 108
7.3.5.2 Food Cooling .............................................................................................................. 108
7.3.5.2.1 Cooling Times/Temperatures (16 C) ................................................................. 108
7.3.5.2.2 Cooling Prepared Food (16 C) ........................................................................... 109
7.3.5.2.3 Cooling Received Food (16 C) .......................................................................... 109
7.3.5.2.4 Shell Eggs .......................................................................................................... 109
7.3.5.2.5 Cooling Methods (17) ........................................................................................ 109
7.3.5.2.6 Cooling Logs (17) .............................................................................................. 109
7.3.5.3 Food Holding Temperatures and Times ...................................................................... 110
7.3.5.3.1 Holding Temperature/Time (16 C) .................................................................... 110
7.3.5.3.2 RTE PHF Shelf-Life: Date Marking (16 C)....................................................... 110
7.3.5.3.3 Discarding RTE PHF (16 C) .............................................................................. 111
7.3.5.3.4 Retain Date (16 C) ............................................................................................. 111
7.3.5.3.5 Time as a Public Health Control (16 C) ............................................................ 111

Contents; xiii