Page 45 - Vessel Sanitation Program 2018 Operations Manual
P. 45
VSP 2018 Operations Manual
Food area: Includes food and BEVERAGE display, handling, preparation,
service, and storage areas; warewash areas; clean EQUIPMENT storage areas;
and LINEN storage and handling areas.
Food-contact surface: Surfaces (food zone, splash zone) of EQUIPMENT and
UTENSILS with which food normally comes in contact and surfaces from which
food may drain, drip, or splash back into a food or surfaces normally in contact
with food (Figures 6a and 6b).
Food display areas: Any area where food is displayed for consumption by
passengers and/or crew. Applies to displays served by vessel staff or self-service.
Food employee: A person working with unpackaged food, food EQUIPMENT or
UTENSILS, LINENS, or FOOD-CONTACT SURFACES.
Food-handling areas: Any area where food is stored, processed, prepared, or
served.
Food preparation areas: Any area where food is processed, cooked, or prepared
for service.
Food-processing plant: A commercial operation that manufactures, packages,
labels, or stores food for human consumption and does not provide food directly
to a CONSUMER.
Food service areas: Any area where food is presented to passengers or crew
members (excluding individual cabin service).
Food storage areas: Any area where food or food products are stored.
3.0 Definitions; 16
