RETAIL SNACK BAR ITEMS
Many snack bars sell such items as candy,
cookies, cigarettes, canned drinks, and so forth.
These items are sold at established retail prices
and when the cash register permits, sales of these
retail items should be made separately from
manufactured snack bar items. When this is not
possible the value of retail items sold must be
computed monthly or as required during the
accounting period using the formula in NAVSUP
P-487. ROM users must establish a separate outlet
for snack bar retail items in the ships store
constants function. This is done so manufactured
and retail snack bar items are accounted for
Normally snack bars are operated by one
person. When more than one person is responsible
for the snack bar operation, cash will be collected
at the end of each shift and inventory will be taken
monthly in addition to each accounting period.
Follow the procedures discussed earlier in this
chapter under multiple sales outlet operators.
SANITATION OF THE SNACK BAR
Snack bars will be inspected twice monthly by
a representative of the medical department. The
snack bar operator must receive a physical
examination from the medical department before
assuming duties in the snack bar. This physical
must be redone annually. The following sanitation
regulations apply in the snack bar:
Snack bar operators are considered
foodservice workers and the standards of health
and personal hygiene apply.
To safeguard the health of personnel, the
medical department will inspect all food offered
Syrup containers should be cleaned inside
out and no caking or drying should be allowed.
Only paper or plastic containers can be
used for dispensing drinks.
Disposable spoons should be used for ice
cream and ice-cream sodas.
All utensils (including spoons, spatulas,
dippers, scoops, and so forth) used for dispensing
ice cream and other frozen desserts will be kept
either in running water or in water maintained at
180°F between each serving.
All equipment and utensils used to
manufacture ice cream and frozen desserts will
be cleaned thoroughly, rinsed with clean water,
and disinfected just before use with a chlorine
solution containing not less than 50 ppm of
chlorine. The interior of the machine or interior
parts that come in contact with the mixes will not
be touched with the hands after reassembly and
disinfection until ready for disassembly and
All foods will be kept under secure covers
to prevent excessive handling and prevent contact
with dust or insects.
Refrigerators will be kept clean at all times.
No spilled ice cream or syrup should remain on
the bulkheads or deck of the boxes for more than
a few minutes.