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| Variances by: Section | Cruise Ships | ||
| Click on the Section Number hyperlink below to view a list of cruise ships with the variances. | ||
| Operational Manual Section: FOOD SAFETY |
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7.2.1.1.1: Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge of the food operations on the vessel shall demonstrate to the VSP knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge by compliance with these guidelines, by being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program, or by responding correctly to the inspector's questions as they relate to the specific food operation. 7.2.1.2.1.1: Person in charge: Ensure that food operations are not conducted in a room used as living or sleeping quarters. 7.2.1.2.1.2: Person in charge: Ensure that persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination. 7.3.2.1.7: Fish and Molluscan Shellfish Sources: (1) Fish that are received for service shall be commercially and legally caught or harvested or otherwise approved for service by the VSP. (2) Molluscan shellfish that are recreationally caught may not be received for service. (3) Molluscan shellfish shall be obtained from sources according to law and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish or equivalent standards; and received in interstate commerce shall be from sources that are listed in the FDA Interstate Certified Shellfish Shippers List or equivalent foreign certified shellfish listing. 7.3.3.1.2: Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. 7.4.1.1.7: Ensure that wood and wood wicker is not used as a food-contact surface. 7.6.2.2.1: Ensure that only poisonous or toxic materials that are required for the operation and maintenance of a food areas of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel. 7.7.4.1.4: Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces. |
