Page 140 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

• Semisoft cheeses containing more than 39% moisture but
not more than 50% moisture, as defined in 21 CFR 133
(such as blue, edam, gorgonzola, gouda, and monterey
jack).
• Cultured dairy products as defined in 21 CFR 131 (such as
yogurt, sour cream, and buttermilk).
• Preserved FISH products (such as pickled herring and dried
or salted cod) and other acidified FISH products defined in
21 CFR 114.
• Shelf stable, dry fermented sausages (such as pepperoni
and Genoa salami) not labeled “keep refrigerated” as
specified in 9 CFR 317. [Retain the original casing on the
product.]
• Shelf stable salt-cured products (such as prosciutto and
Parma [ham]) not labeled “keep refrigerated” as specified
in 9 CFR 317.

These products are exempted from date marking even after being
opened, cut, shredded, etc.

7.3.5.3.3 Discarding RTE PHF (16 C)
Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS
FOOD must be discarded if not consumed within 7 calendar days
from the date of preparation or opening.

7.3.5.3.4 Retain Date (16 C)
A refrigerated, potentially hazardous, READY-TO-EAT FOOD
ingredient or a portion of a refrigerated, potentially hazardous,
READY-TO-EAT FOOD subsequently combined with additional
ingredients or portions of FOOD must retain the date marking of
the earliest or first-prepared ingredient.

7.3.5.3.5 Time as a Public Health Control (16 C)
If time only—rather than time in conjunction with temperature—is
used as the public health control for a working supply of
POTENTIALLY HAZARDOUS FOOD before cooking, or for
READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is
displayed or held for service for immediate consumption, the
FOOD
• Must have an initial temperature of 5°C (41°F) or less or
57°C (135°F) or greater before placement on time control.
• Must not be placed on temperature control again.
• Must be marked or otherwise identified to indicate the time
4 hours past the point in time when the FOOD is removed
from temperature control (if the time between service set-
up and closing is greater than 4 hours).

7.0 Food Safety; 111