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| Variances by: Section | Cruise Ships | |||
| Operational Manual Section
: : FOOD SAFETY : PERSONNEL |
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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.
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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. 7.3.3.1.2 : 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. |
