Care of Leftovers
When leftovers or warm foods are chilled, care
should be taken to ensure prompt and thorough chilling
(40°F or below) to the center of the food mass. Foods
that are to be refrigerated should be placed in shallow
pans to a depth of not more than 3 inches and should be
covered with lids or waxed paper. Large deep pans must
not be used since the center of the food may remain
warm long enough to permit the growth of harmful
bacteria. Foods to be chilled must be placed in the chill
box immediately and the containers labeled with the
time and date of preparation. Do not save leftovers for
more than 36 hours. Freezing leftovers is prohibited.
Eggs are a valuable food. They contain minerals,
vitamins, and protein that build new body tissues, repair
old tissues, and regenerate the blood. Eggs are easily
digested and, if properly cared for and properly
prepared, are delicate in flavor.
Forms of Eggs
The Navy procures eggs in the following forms:
. Fresh eggs are procured in two types, those that
are no more than 30 days old and those that have been
treated with oil or other processing fluids so they have
a storage life of up to 6 months when refrigerated. Both
types should be stored at 29°F to 32°F in a dry,
well-ventilated place away from strong odors such as
When several fresh eggs are to be used, break each
one separately into a small dish. Thus any egg that may
have a strong odor or poor appearance can be discarded
without spoiling the others.
. Three kinds of frozen eggs are available: whole
table, whole bakery, and frozen egg whites. To thaw
frozen eggs, place them in a chill or thaw box at 36°F to
38°F, or place them in a sink and cover the container
with cold water. Thirty-pound cans will take 2 days or
more to thaw. A day or more is required to thaw
10-pound cans or cartons at 36°F to 38°F. Do not thaw
frozen eggs at room temperature. The outer edges will
reach a temperature where bacteria can grow, while the
center of the container will remain frozen.
Once the eggs are thawed, they are very perishable.
Any leftover thawed eggs should be placed in a tightly
covered container in a refrigerator and used within 24
hours. Do not refreeze thawed eggs.
Frozen whole table-type eggs should be used for
scrambled eggs and omelets. The bakery-type frozen
eggs and frozen egg whites should be used only in
baking. Egg whites that are used in pie meringues must
be baked as a precaution against food-borne illness.
l Dehydrated egg mix is prepared from fresh
whole eggs, nonfat milk, vegetable oil, coloring
material, and salt. The mix may be used to make
scrambled eggs and omelets, French toast, griddle
cakes, and can be used in place of fresh eggs in baked
foods, Reconstituted egg mix, if not used immediately,
must be placed in a tightly covered container in the
refrigerator and used within 1 hour. Dehydrated egg
mix cannot be used in uncooked dishes.
Guidelines for preparation of raw (fresh) eggs are
contained in the NAVSUP P-421. These guidelines are
provided because fresh eggs that have been
contaminated with salmonella cause outbreaks of
food-borne illness. The concern remains for batch
preparation of whole, fresh eggs for recipes that are
uncooked or almost cooked.
Principal policies for preparing eggs are
. Eggs not cooked to heat all parts to 165°F or
above will be individually cooked and served only upon
the request of a patron. Break no more than six eggs per
holding bowl. Use a clean sanitized bowl for each six
l Serving raw eggs and foods containing raw eggs
. Recipes requiring uncooked eggs such as
mayonnaise, eggnog, and ice cream, will be prepared
using only pasteurized frozen table eggs.
l French toast will be prepared using only
pasteurized frozen table eggs or pasteurized dehydrated
l Scrambled eggs in bulk amounts may be
prepared using pasteurized frozen table eggs,
pasteurized dehydrated egg mix, or fresh shell eggs. If
fresh shell eggs are used, the following provisions are
Cook bulk amount of scrambled eggs in small
batches, no more than 3 quarts, until there is no
visible liquid egg.