Page 167 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE
ARTICLES.

7.5.7.2 Laundry Procedures

7.5.7.2.1 Laundry Frequency (28)
LINENS that do not come in direct contact with FOOD must be
laundered between operations if they become wet, sticky, or
visibly soiled.

7.5.7.2.2 Cloth Gloves (28)
Cloth gloves must be laundered before being used with a different
type of raw animal FOOD such as beef, lamb, pork, and FISH.

7.5.7.2.3 Linens/Napkins (28)
LINENS and napkins used to line FOOD-service containers and
cloth napkins must be laundered between each use.

7.5.7.2.4 Wet Wiping Cloths (28)
Wet wiping cloths must be laundered daily.

7.5.7.2.5 Dry Wiping Cloths (28)
Dry wiping cloths must be laundered as necessary to prevent
CONTAMINATION of FOOD and clean serving UTENSILS.

7.5.7.2.6 Laundry Procedures (28)
Soiled LINENS must be kept in clean, nonabsorbent receptacles or
clean, washable laundry bags and stored and transported to prevent
CONTAMINATION of FOOD, clean EQUIPMENT, clean
UTENSILS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.

7.5.7.2.7 Washing (28)
LINENS must be mechanically washed.

7.6 Poisonous and Toxic Materials

7.6.1 Identification

7.6.1.1 Labeling

7.6.1.1.1 Manufacturer Label (31 C)
Original containers of POISONOUS OR TOXIC MATERIALS
and PERSONAL-CARE ITEMS must bear a legible
manufacturer’s label.

7.0 Food Safety; 138