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 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 onions. 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. Egg Preparation 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 summarized  next: . 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 eggs. l Serving raw eggs and foods containing raw eggs is prohibited. .  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 egg mix. 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 required: Cook bulk amount of scrambled eggs in small batches, no more than 3 quarts, until there is no visible liquid egg. 5-13