Food Safety Area

Item 17: Cooling Methods and Rates

Name: VSP Operations Manual Item 17: Cooling Methods and Rates
Creator: CDC Vessel Sanitation Program
License: https://www.usa.gov/publicdomain/label/1.0/

VSP Operations Manual Edition: 2018 | Max Deduction: 4 Points

5-Year Citations 0

Cooling cooked foods from 135F to 70F within 2 hours and to 41F within an additional 4 hours.

Key Facts

VSP Operations Manual Item 17: Cooling Methods and Rates (Food Safety).
Maximum point deduction per citation is 4 points.
Cited 0 times across fleet inspections over the five-year evaluation window.
Total points deducted under this item across all inspections: 0 points.
Coverage verified through 2026-09-17, Thursday, September 17, 2026.

Recorded Citations Across Fleet Inspections

Specific public health violations cited under Item 17 on commercial passenger vessels:

No citations recorded for Item 17 in the current sample dataset.