Page 28 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

13.8.3.4 Filtration ...................................................................................................................... 196
13.8.3.5 Halogen and pH Control ............................................................................................. 197
13.8.3.6 UV Disinfection .......................................................................................................... 197
13.8.3.7 System Shutdown........................................................................................................ 198
13.8.3.8 Shutdown and Alarm Testing...................................................................................... 198
13.8.4 System Cleaning and Disinfection ........................................................................................ 198
13.8.4.1 Daily Cleaning of Spray Pad Surface .......................................................................... 198
13.8.5 Monitoring and Record Keeping ........................................................................................... 198
13.8.6 Training ................................................................................................................................. 199
13.8.9 Monitor .................................................................................................................................. 200
13.8.8 Safety ..................................................................................................................................... 200
13.8.8.1 Eye Damage ................................................................................................................ 200
13.8.8.2 Safety Sign .................................................................................................................. 200
13.8.9 Swim Diapers ........................................................................................................................ 201

13.9 Fecal, Vomit, and Blood Accident Response for RWFs .................................................... 202
13.9.1 Fecal and Vomit Accident Response for RWFs .................................................................... 202
13.9.1.1 Fecal/Vomit Accident Plan ......................................................................................... 203
13.9.2 Blood Response Q and A ...................................................................................................... 205
13.9.2.1 Blood in Pool Water .................................................................................................... 205
13.10 Cartridge Filter Cleaning Procedures ................................................................................ 206

13.11 Food Cooking Temperature Alternatives ........................................................................... 208
13.11.1 Introduction ........................................................................................................................... 208
13.11.2 Temperature-Time Alternatives ............................................................................................. 209
13.12 Chemicals Used in Washing or to Assist in the Peeling of Fruits and Vegetables ............. 210

13.13 Time-Control Plan Examples ............................................................................................. 214
13.14 List of Some Hard and Semisoft Cheeses Exempt from Datemarking .............................. 216

13.15 Consumer Advisory Examples ........................................................................................... 217
13.15.1 Menu Example ...................................................................................................................... 217
13.15.2 Point-of-Service Examples .................................................................................................... 217
13.15.2.1 At an Omelet Station ................................................................................................... 217
13.15.2.2 At a Hamburger Grill .................................................................................................. 217
13.15.2.3 At a Buffet Station ...................................................................................................... 217
13.16 Warewashing Evaluation .................................................................................................... 218
13.16.1 Introduction ........................................................................................................................... 218
13.16.1.1 Methodology Source ................................................................................................... 218
13.16.1.2 Recommended Evaluation Equipment ........................................................................ 218
13.16.1.2.1 Calibration ......................................................................................................... 218
13.16.1.2.2 Mercury Spills ................................................................................................... 219
13.16.2 Machines Data Plates ............................................................................................................ 219
13.16.2.1 Data Plate Required .................................................................................................... 219
13.16.2.2 Temperature Requirements ......................................................................................... 219
13.16.2.3 Conform to ANSI/NSF 3-1996 ................................................................................... 219
13.16.3 Evaluation Procedures ........................................................................................................... 219
13.16.3.1 Operational Evaluation ............................................................................................... 219
13.16.3.2 Temperature Evaluation .............................................................................................. 220
13.16.3.2.1 Manufacturer’s Instructions ............................................................................... 220
13.16.3.2.2 Warmup ............................................................................................................. 220

Contents; xxvii