Page 17 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.5.2.1.2 Size (22) ............................................................................................................. 128
7.5.2.1.3 Manual Warewashing Alternatives .................................................................... 128
7.5.2.2 Drainboards ................................................................................................................. 128
7.5.2.2.1 Soiled/Clean Storage (22) .................................................................................. 128
7.5.2.3 Sanitizing Solutions, Testing Devices ........................................................................ 128
7.5.2.3.1 Test Kit (22) ....................................................................................................... 128
7.5.3 Warewashing Equipment Maintenance and Operation ......................................................... 129
7.5.3.1 Good Repair and Proper Adjustment .......................................................................... 129
7.5.3.1.1 Warewash Equipment Repair (22) ..................................................................... 129
7.5.3.1.2 Warewash Equipment Cleaning (22) ................................................................. 129
7.5.3.1.3 Warewash Equipment Operation (22) ............................................................... 129
7.5.3.1.4 Cleaners (22) ...................................................................................................... 129
7.5.3.1.5 Solution Clean (22) ............................................................................................ 129
7.5.3.2 Wash Temperatures .................................................................................................... 130
7.5.3.2.1 Manual Wash Temperature (23) ........................................................................ 130
7.5.3.2.2 Warewash Wash Temperatures (23) .................................................................. 130
7.5.3.2.3 Wash Temperatures for Chemical Machines (23) ............................................. 130
7.5.3.2.4 Alarm (22) ......................................................................................................... 130
7.5.4 Cleaning Equipment and Utensils ......................................................................................... 130
7.5.4.1 Cleaning Frequency .................................................................................................... 130
7.5.4.1.1 Food-Contact Surfaces Clean (26 C) ................................................................. 130
7.5.4.1.2 Encrusted (26 C) ................................................................................................ 130
7.5.4.1.3 Nonfood-Contact Surfaces (27) ......................................................................... 131
7.5.4.1.4 Food-Contact Cleaning Frequency (26 C) ......................................................... 131
7.5.4.1.5 In-Use Food-Contact Equipment (28) ............................................................... 131
7.5.4.1.6 Dispensing Equipment Cleaning (28) ................................................................ 131
7.5.4.1.7 Cooking/Baking Equipment Cleaning (28) ....................................................... 131
7.5.4.2 Dry Cleaning Methods ................................................................................................ 132
7.5.4.2.1 Dry Cleaning (28) .............................................................................................. 132
7.5.4.3 Precleaning and Racking ............................................................................................. 132
7.5.4.3.1 Precleaning/Scrapping (23) ................................................................................ 132
7.5.4.3.2 Presoak/Scrubbed (23) ....................................................................................... 132
7.5.4.3.3 Racking (22) ...................................................................................................... 132
7.5.4.4 Wet Cleaning .............................................................................................................. 132
7.5.4.4.1 Washing (23) ..................................................................................................... 132
7.5.4.4.2 Soil Specific (22) ............................................................................................... 132
7.5.4.5 Alternative Manual Warewashing Procedures ............................................................ 133
7.5.4.5.1 Alternative Warewashing Procedures (23) ........................................................ 133
7.5.4.5.2 Sponges Limited (22) ......................................................................................... 133
7.5.4.6 Rinsing Procedures ..................................................................................................... 133
7.5.4.6.1 Rinsing (23) ....................................................................................................... 133
7.5.5 Sanitizing ............................................................................................................................... 134
7.5.5.1 Food-Contact Surfaces (24 C) .................................................................................... 134
7.5.5.2 Sanitizing Temperatures ............................................................................................. 134
7.5.5.2.1 Manual Hot-Water Sanitizing (24 C) ................................................................. 134
7.5.5.2.2 Warewasher Hot-Water Sanitizing (24 C) ......................................................... 134
7.5.5.2.3 Warewasher Hot-Water Sanitizing Pressure (22) .............................................. 134
7.5.5.3 Sanitizing Concentrations ........................................................................................... 135
7.5.5.3.1 Chemical Sanitizing Solutions (24 C) ................................................................ 135
7.5.5.3.2 Chemical Sanitizing Exposure (24 C) ................................................................ 135
7.5.5.3.3 Chemical Sanitizing Concentration (24 C) ........................................................ 135

Contents; xvi