processing plant must be received frozen. Upon receipt, potentially hazardous food must be free of evidence of previous temperature abuse. 7.3.2.2.2 Food Additives Inspection report number 15; critical item. Food may not contain unapproved food additives or additives that exceed amounts specified in law. 7.3.2.2.3 Shell Eggs Shell eggs must be Inspection report number 15; critical item. received clean and sound and may not exceed the restricted egg tolerances specified in law. 7.3.2.2.4 Egg and Milk Products Inspection report number 15; critical item. Eggs and milk products must be received as follows: Liquid, frozen, and dry eggs and egg products must be obtained pasteurized. Fluid and dry milk and milk products complying with Grade A standards as specified in law must be obtained pasteurized. Frozen milk products, such as ice cream, must be obtained pasteurized as specified in 21 CFR 135 Frozen Desserts. Cheese must be obtained pasteurized unless alternative procedures to pasteurization are specified in the CFR, such as 21 CFR 133 Cheeses and Related Cheese Products, for curing certain cheese varieties. 7.3.2.2.5 Package Integrity Food packages must Inspection report number 15; critical item. be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Canned goods with dents on end or side seams may not be used. 7.3.2.2.6 Ice Inspection report number 15; critical item. Ice for use as a food or a cooling medium must be made from drinking water. 7.3.2.2.7 Shucked Shellfish Inspection report number 15; critical item. Raw shucked shellfish must be obtained in nonreturnable packages which bear a legible label as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
plant must be received frozen. Upon receipt, potentially hazardous food must be free of evidence of previous temperature abuse. 7.3.2.2.2 Food Additives Inspection report number 15; critical item. Food may not contain unapproved food additives or additives that exceed amounts specified in law. 7.3.2.2.3 Shell Eggs Inspection report number 15; critical item. Shell eggs must be received clean and sound and may not exceed the restricted egg tolerances specified in law. 7.3.2.2.4 Egg and Milk Products Inspection report number 15; critical item. Eggs and milk products must be received as follows: Liquid, frozen, and dry eggs and egg products must be obtained pasteurized. Fluid and dry milk and milk products complying with Grade A standards as specified in law must be obtained pasteurized. Frozen milk products, such as ice cream, must be obtained pasteurized as specified in 21 CFR 135 Frozen Desserts. Cheese must be obtained pasteurized unless alternative procedures to pasteurization are specified in the CFR, such as 21 CFR 133 Cheeses and Related Cheese Products, for curing certain cheese varieties. 7.3.2.2.5 Package Integrity Inspection report number 15; critical item. Food packages must be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Canned goods with dents on end or side seams may not be used. 7.3.2.2.6 Ice Inspection report number 15; critical item. Ice for use as a food or a cooling medium must be made from drinking water. 7.3.2.2.7 Shucked Shellfish Inspection report number 15; critical item. Raw shucked shellfish must be obtained in nonreturnable packages which bear a legible label as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish. processing
VSP_Operations_Manual_Draft_Final_3_2010.docx