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l Food items that will not be served immediately
should be handled in the following manner:
Place in shallow pans (food depth not more than
3 inches) and cover
Label the product with the time and date of
preparation, name of product and person storing
product, and expiration date of product
Then immediately refrigerate at temperatures
below 40°F
Leftovers should be avoided if possible. However,
if unavoidable, they should be handled in the manner
just described.
NOTE: Do not hold any hand-prepared item as
a leftover.
FOOD PREPARATION AREAS.– Food
preparation areas must be monitored to ensure proper
ventilation. Proper ventilation allows for a net flow of
air into the spaces reducing excessive temperatures that
may cause heat stress. Temperatures in foodservice
spaces should not exceed 78°F. For additional
information on heat stress monitoring, see chapter 3 of
the NAVMED P-5010.
STORAGE SPACES.– Storage spaces must be
monitored to prevent the deterioration of perishable
food items resulting from improper temperatures.
The following are causes of deterioration of
perishable food items:
. Bacteria, yeasts, and molds. They are the primary
causes of spoilage. Usually an objectional odor indicates
spoilage by bacteria. Yeast induces spoilage for items of
high sugar content, particularly if stored between 77°F
and 90°F. Mold can be detected by visible threadlike
filaments growing on the surface of food items.
. Age. All foodstuffs will spoil if kept in storage
too long, This type of spoilage is prevented by issuing
the oldest items first.
Storerooms for semiperishable items should be
clean, cool, dry, lighted, and well ventilated.
You must maintain temperature logs for all
refrigerated spaces. Temperatures of bulk refrigerated
spaces must be taken from thermometers inside each
space at least twice daily. These temperatures are
recorded in a log and maintained by the jack-of-the-dust.
The engineering department must maintain a separate
log with temperatures taken from remote sensors.
Temperature problems should be immediately reported
to the FSO.
It is important that fresh and frozen food items
should be stored in three separate food categories. The
following are the categories and associated
requirements for proper temperature maintenance:
. Fresh fruit and vegetables. Air circulation is
important–containers should be raised off the deck. This
is accomplished b y using pallets. The use of a fan helps
maintain air circulation in all parts of the room. Proper
temperatures must be maintained at 32°F to 35°F.
Humidity should be from 85 to 95 percent.
. Dairy products and eggs. Air circulation maybe
accomplished for these items by storing on pallets that
are raised off the deck. Additionally, there should be a
fan capable of keeping the air circulating. Proper
temperatures must be maintained at 32°F to 34°F.
. Meat and other frozen products should not be
stored on bare decks. The use of pallets to raise items
off the deck permits air to circulate under the items,
Temperatures for frozen products must be maintained at
0°F or below.
Acceptable temperature ranges for chilled and
frozen storage or holding spaces are as follows:
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Dairy: 32°F to 34°F
Reach-in refrigerators: 34°F to 44°F
Chill and vegetables: 33°F to 36°F
Thaw box: 36°F to 38°F
Freezers: 0°F or below
There should be no frost buildup on the chill or
freeze box coils. The chill and freeze boxes should be
defrosted and cleaned regularly. This is best
accomplished when provisions are low and just before
loading out.
The engineering department should be informed
when a major onload of stores is going to take place.
This allows them to plan ahead and secure the boxes
affected. This will prevent high or unnecessary loads on
the chill or freeze unit and frost buildup during the
loading evolution. Hot gassing operations to defrost
may even be planned during this time. Remember to
start the reefer units up immediately after the onload and
have a qualified person standing by to monitor the first
couple hours of reefer operation.
EQUIPMENT.– Equipment such as ovens,
griddles, fryers, and dishwashing and sanitizing
equipment should be calibrated periodically. This is
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