Page 181 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

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

7.7.6.2.2 Heat Lamps (36)
An infrared or other heat lamp must be protected against breakage
by a shield surrounding and extending beyond the bulb so only the
face of the bulb is exposed.

7.7.7 Ventilation

7.7.7.1 Design and Operation

7.7.7.1.1 Sufficient (37)
All FOOD preparation, WAREWASHING, and toilet rooms must
have sufficient ventilation to keep them free of excessive heat,
steam, condensation, vapors, obnoxious odors, smoke, and fumes.

7.7.7.1.2 Effective (37)
Ventilation hood systems and devices must operate effectively to
prevent grease and condensate from collecting on the
BULKHEADS and DECKHEADS and to remove contaminants
generated by EQUIPMENT located under them.

7.7.7.1.3 No Contamination (37)
Heating, ventilating, and air conditioning systems must be
designed and installed so that make-up air intake and exhaust vents
do not cause CONTAMINATION of FOOD, FOOD-CONTACT
SURFACES, EQUIPMENT, or UTENSILS.

7.7.7.2 Maintenance

7.7.7.2.1 Filters (37)
Filters and other grease-extracting EQUIPMENT must be designed
to be READILY REMOVABLE for cleaning and replacement if
not designed to be CLEANED IN PLACE. Intake and exhaust air
ducts must be cleaned and filters changed so they are not a source
of CONTAMINATION by dust, dirt, and other materials.

7.7.8 Cleaning Equipment and Unnecessary Articles

7.7.8.1 Storage

7.7.8.1.1 Necessary Articles (38)
Only articles necessary for the FOOD service operation must be
stored in FOOD PREPARATION, FOOD STORAGE, and
WAREWASHING areas.

7.0 Food Safety; 152