Page 165 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.5.6 Protection of Clean Items

7.5.6.1 Drying

7.5.6.1.1 Air Dried/Drained (28)
After cleaning and sanitizing, EQUIPMENT and UTENSILS must
be air dried or ADEQUATELY drained before contact with
FOOD. Cleaned, sanitized, and air-dried dishware, glassware, and
UTENSILS may be polished with a clean, dry, lint-free cloth
that is maintained clean and dry.

7.5.6.2 Lubricating and Reassembling

7.5.6.2.1 Lubricating (28)
Lubricants must be applied to FOOD-CONTACT SURFACES that
require lubrication in a manner that does not contaminate FOOD-
CONTACT SURFACES.

7.5.6.2.2 Assembling (28)
EQUIPMENT must be reassembled so that FOOD-CONTACT
SURFACES are not contaminated.

7.5.6.3 Storing Equipment, Utensils, Linens, and Single-Service and
Single-Use Articles

7.5.6.3.1 Storing Protected (28)
Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES must be stored
• In a clean, dry location.
• In a location where they are not exposed to splash, dust, or
other CONTAMINATION.
• At least 150 millimeters (6 inches) above the deck unless in
packages on pallets, skids, or racks, which may be
127 millimeters (5 inches) above the deck.

EQUIPMENT can be stored in unfinished lockers or rooms in
sealed or resealed original packaging, plastic boxes with
complete coverage (plastic wrap if needed), and/or wrapped in
plastic. EQUIPMENT must be off the deck (rack/deck
stand/pallet) and the deck must be clean.

EQUIPMENT and shelving in unfinished lockers or rooms
must be kept clean. Shelving does not need to meet EASILY
CLEANABLE standard.

7.0 Food Safety; 136