Page 147 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.4.2.2.2 CIP Equipment Design/Construction (20)
Clean-in-place EQUIPMENT must be designed and constructed so
cleaning and sanitizing solutions circulate throughout a fixed
system and contact all interior FOOD-CONTACT SURFACES
and so the system self drains or can be completely drained of
cleaning and sanitizing solutions.

Clean-in-place EQUIPMENT not designed to be disassembled for
cleaning must be designed with inspection access points to ensure
that all interior FOOD-CONTACT SURFACES throughout the
fixed system are being effectively cleaned.

7.4.2.2.3 “V” Type Threads (20)
Except for hot oil cooking or filtering EQUIPMENT, “V” type
threads must not be used on FOOD-CONTACT SURFACES.

7.4.2.2.4 Oil Filtering Equipment (20)
Hot oil filtering EQUIPMENT must be READILY ACCESSIBLE
for filter replacement and filter cleaning.

7.4.2.2.5 Can Openers (20)
Cutting or piercing parts of can openers must be READILY
REMOVABLE for cleaning and replacement.

7.4.2.2.6 Nonfood-Contact Design (21)
NONFOOD-CONTACT SURFACES must be free of unnecessary
ledges, projections, and crevices, and must be designed and
constructed to allow easy cleaning and facilitate maintenance.

7.4.2.2.7 Kick Plates (21)
Kick plates must be designed so that the areas behind them are
ACCESSIBLE for inspection and cleaning by being easily
REMOVABLE or capable of being rotated open without unlocking
EQUIPMENT doors.

7.4.2.2.8 Grease Filters (21)
If not designed to be CLEANED IN PLACE, filters or other
grease-extracting EQUIPMENT must be designed to be READILY
REMOVABLE for cleaning and replacement.

7.4.2.3 Food TMDs (20)
FOOD TEMPERATURE-MEASURING DEVICES must be provided and
READILY ACCESSIBLE for use in ensuring attainment and maintenance
of FOOD temperatures. Tip-sensitive TEMPERATURE-MEASURING
DEVICES, such as a thermocouple or thermistor, must be used for
measuring thin FOOD products.

7.0 Food Safety; 118