| Operational Manual Section
: : FOOD SAFETY : FOOD |
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7.3.1.1.1 : Ensure food is safe and unadulterated.
7.3.2.1.4 : Ensure whole-muscle, intact beef steaks that are intended for consumption in an undercooked form without a consumer advisory are: (1) Obtained from a food-processing plant that packages the steaks and labels them to indicate they meet the definition of whole-muscle, intact beef; or (2) If individually cut on a vessel, cut from whole-muscle intact beef that is labeled by a food-processing plant to indicate the beef meets the definition of whole-muscle, intact beef, and prepared so they remain intact.
7.3.2.1.7 : Ensure fish that are received for service are commercially and legally caught or harvested or otherwise approved for service by VSP through an approved variance. Ensure that molluscan shellfish that are recreationally caught are not received for service. Ensure that molluscan shellfish is obtained from sources according to law and the requirements specified in the FDA National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, or equivalent standards. Ensure that molluscan shellfish received in interstate commerce is from sources listed in the FDA Interstate Certified Shellfish Shippers List or equivalent foreign certified shellfish listing.
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.
7.3.5.2.1 : Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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