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  ship’s  store constants function. This is done so manufactured and  retail  snack  bar  items  are  accounted  for separately. MULTIPLE  OPERATORS 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 for  sale. 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 cleaning  again. 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. 2-34