flour, herbs, potato flakes, salt, spices, and sugar must be identified with the common name of the food. Containers holding food that can be readily and unmistakably recognized such as dry pasta need not be identified. Ingredients located at active cooking or preparation stations need not be identified. 7.3.3.2.3 Pasteurized Eggs (18 C) Pasteurized eggs or egg products must be substituted for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise or béarnaise sauce mayonnaise, eggnog, ice cream, and beverages or dessert items that are not cooked. 7.3.3.2.4 Wash Fruits/Vegetables (19) Raw fruits and vegetables must be thoroughly rinsed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. 7.3.3.2.5 Vegetable Washes Fruits and vegetables may be washed by using chemicals specified under 21 CFR 173.315 (Annex 13.10). 7.3.3.3 Ice as Coolant 7.3.3.3.1 Ice Used as a Coolant (19) After use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. 7.3.3.3.2 Coolant (19) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water. 7.3.3.3.3 Undrained Ice (19) Except as specified in 7.3.3.3.4-7.3.3.3.6, unpackaged food may not be stored in direct contact with undrained ice. 7.3.3.3.4 Raw Fruit/Vegetables Whole, raw fruits or vegetables; cut, raw vegetables such as celery, carrot sticks, or cut potatoes; and tofu may be immersed in ice or water.
flour, herbs, potato flakes, salt, spices, and sugar must be identified with the common name of the food. Containers holding food that can be readily and unmistakably recognized such as dry pasta need not be identified. Ingredients located at active cooking or preparation stations need not be identified. 7.3.3.2.3 Pasteurized Eggs (18 C) Pasteurized eggs or egg products must be substituted for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise or béarnaise sauce mayonnaise, eggnog, ice cream, and beverages or dessert items that are not cooked. 7.3.3.2.4 Wash Fruits/Vegetables (19) Raw fruits and vegetables must be thoroughly rinsed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. 7.3.3.2.5 Vegetable Washes Fruits and vegetables may be washed by using chemicals specified under 21 CFR 173.315 (Annex 13.10). 7.3.3.3 Ice as Coolant 7.3.3.3.1 Ice Used as a Coolant (19) After use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. 7.3.3.3.2 Coolant (19) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water. 7.3.3.3.3 Undrained Ice (19) Except as specified in 7.3.3.3.4-7.3.3.3.6, unpackaged food may not be stored in direct contact with undrained ice. 7.3.3.3.4 Raw Fruit/Vegetables Whole, raw fruits or vegetables; cut, raw vegetables such as celery, carrot sticks, or cut potatoes; and tofu may be immersed in ice or water.
VSP%20Operations%20Manual%20Draft%20Final%20April%202011%20with%20highlights.docx