Page 151 - Vessel Sanitation Program 2018 Operations Manual
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VSP 2018 Operations Manual
type, and use of the EQUIPMENT (such as calrod units,
heat lamps, cold plates, bains-marie, steam tables, insulated
FOOD transport containers, and salad bars).
• TEMPERATURE-MEASURING DEVICES must be easily
readable.
7.4.2.5 Food Equipment Standards and Classification
7.4.2.5.1 Food-Contact Equipment Standards (20)
FOOD-CONTACT SURFACES of FOOD EQUIPMENT must
comply with American National Standards Institute (ANSI),
National Sanitation Foundation International (NSF International),
or other internationally accredited FOOD EQUIPMENT sanitation
standards for materials, design, and construction.
7.4.2.5.2 Nonfood-Contact Equipment Standards (21)
NONFOOD-CONTACT SURFACES of FOOD EQUIPMENT
must comply with American National Standards Institute (ANSI),
National Sanitation Foundation International (NSF International),
or other internationally accredited FOOD EQUIPMENT sanitation
standards for materials, design, and construction.
7.4.3 Numbers and Capacities
7.4.3.1 Cooling, Heating, and Holding Capacities
7.4.3.1.1 Cold/Hot Holding Capacity (20)
EQUIPMENT for cooling and heating FOOD and for holding
cold and hot FOOD must be sufficient in number and capacity to
maintain temperatures in POTENTIALLY HAZARDOUS
FOOD.
7.4.3.2 Ventilation Hood Systems
7.4.3.2.1 Ventilation Hood (37)
Ventilation hood systems and devices must be sufficient in number
and capacity to prevent grease or condensation from collecting on
BULKHEADS and DECKHEADS.
7.0 Food Safety; 122
