Page 160 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.5.4.1.3 Nonfood-Contact Surfaces (27)
NONFOOD-CONTACT SURFACES of EQUIPMENT must be
kept free of an accumulation of dust, dirt, FOOD residue, and
other debris.

7.5.4.1.4 Food-Contact Cleaning Frequency (26 C)
FOOD-CONTACT SURFACES of EQUIPMENT and UTENSILS
must be washed, rinsed, and sanitized as follows:
• Before each use with a different type of raw animal FOOD
such as beef, FISH, lamb, pork, or POULTRY.
• Each time there is a change from working with raw
FOODS to working with READY-TO-EAT FOODS.
• Between uses with raw fruits and vegetables and with
POTENTIALLY HAZARDOUS FOOD.
• Before using or storing a FOOD TEMPERATURE-
MEASURING DEVICE.
• Any time during the operation when CONTAMINATION
might have occurred.

7.5.4.1.5 In-Use Food-Contact Equipment (28)
If used with POTENTIALLY HAZARDOUS FOOD, FOOD-
CONTACT SURFACES of EQUIPMENT and UTENSILS used
on a continuing basis must be washed, rinsed, and sanitized at least
every 4 hours.

7.5.4.1.6 Dispensing Equipment Cleaning (28)
Cleaning of EQUIPMENT such as ice bins; BEVERAGE
dispensing nozzles; and enclosed components of EQUIPMENT
such as ice makers, cooking oil storage tanks, and distribution
lines, BEVERAGE dispensing lines, and syrup dispensing lines or
tubes; and coffee bean grinders must be conducted
• At a frequency specified by the manufacturer, or
• In the absence of manufacturer specifications, at a
frequency necessary to preclude accumulation of soil or
mold.

7.5.4.1.7 Cooking/Baking Equipment Cleaning (28)
Cooking and baking EQUIPMENT must be cleaned as follows:
• FOOD-CONTACT SURFACES of cooking and baking
EQUIPMENT must be cleaned at least every 24 hours.
• Cavities and door seals of microwave ovens must be
cleaned at least every 24 hours by using the manufacturer’s
recommended cleaning procedure.

7.0 Food Safety; 131