| Operational Manual Section: : FOOD SAFETY |
VSP Requirement
7.2.1.1.1 : Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) 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 (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual. |
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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Summary: Conduct a galley tour and presentation (Chef's Table).
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