Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
Section V: Storage and Care of Food Items
1-34. Food Storage Procedures.
Department of the Navy
Bureau of Medicine and Surgery
1. Only food items may be stored in food storage spaces, e.g.,
storerooms, refrigerators, reefers. On some classes of ships medical
supplies may be stored in refrigerated food storage spaces if kept
under lock and key and no other place is available.
2. Decayed or otherwise spoiled food items must be identified and
removed from wholesome foods.
3. Foods which readily absorb foreign odors, such as eggs, fresh
milk, and butter, must not be stored with fruits and vegetables.
4. Food or containers of food must not be stored close to steam
pipes or other sources of heat which would reduce the shelf life of
the product.
5. Containers of prepared food must be stored at least 8 inches
off the deck, away from bulkheads and adjacent stacks and must be
placed on pallets, racks, or similar structures to permit adequate
air circulation within the storage space.
6. Insects and rodents must be excluded from food storage spaces.
Stores should be inspected for the presence of cockroaches and other
insect pests before they are placed into the food storage space. All
broken bags of grain, flour, sugar, etc., must be promptly cleaned up
and the remaining product rebagged and sealed.
7. Refrigerated storage spaces (including milk dispensers,
refrigerated display cases, refrigerated salad bars, galley pantry
reach-in reefers, bulk reefers and freezers) must be maintained as
follows:
a. The temperatures must be held within the
appropriate temperature ranges given in Table 1-4 and the relative
humidity maintained from 85 to 90 percent;
b. Frost or glaze ice must not be allowed to accumulate to more
than 1/4 inch in thickness on the interior surfaces or on the
refrigeration coils. Such accumulation reduces the efficiency of the
system and may lead to a compressor overload;
c. The interior surfaces must be routinely washed with warm water
and hand dishwashing detergent then rinsed with warm potable water.
Any other cleaning methods provided in the manufacturer's
instructions are acceptable. A food service disinfectant may be used
after each washdown.
Table 1-4. Temperature Requirements for Refrigerated
Spaces
Refrigerated Storage Space
|
Temperature Range
|
1. Freezers
|
0 degrees or Lower
|
2. Dairy Products Box
|
32-34 degrees F
|
3. Chilled Bulk Storage
|
33-36 degrees F
|
4. Thaw Box
|
36-38 degrees F
|
5. Reach-in Reefer
|
34-40 degrees F
|
d. One "nonproduct" or built-in air measuring
thermometer must be provided in all refrigerated storage spaces.
Thermometers or air measuring devices must be readily observable,
easily readable, numerically scaled, and accurate to +3 degrees F at the
critical range. Mercury thermometers are prohibited. The temperature
sensor must be positioned to register the warmest air in the
refrigerated space. Additional nonproduct thermometers placed at
different locations within the refrigerated spaces are strongly
recommended to backup a single primary thermometer or built-in
temperature indicating device;
e. Temperature logs must be maintained for all bulk cold storage
spaces. Accurate entries will be made at least twice daily. Any
prolonged deviation (more than four hours) from the recommended
storage temperatures must be promptly reported to the food service
officer and MDR for appropriate action;
f. Food items which have been removed from their original
containers and are stored in refrigerated spaces must be covered with
a suitable nonabsorbent material such as aluminum foil, wax paper,
etc. Aluminum foil may react and color highly acid food; therefore,
it should only be used to cover nonacid foods. All food containers
must have labels indicating the contents and in the case of leftover
prepared foods, the date and time of preparation must be included.
Approved for public release; Distribution is unlimited.
The listing of any non-Federal product in this CD is not an
endorsement of the product itself, but simply an acknowledgement of the source.
Operational Medicine 2001
Health Care in Military Settings
Bureau of Medicine and Surgery
Department of the Navy
2300 E Street NW
Washington, D.C
20372-5300 |
Operational Medicine
Health Care in Military Settings
CAPT Michael John Hughey, MC, USNR
NAVMED P-5139
January 1, 2001 |
United States Special Operations Command
7701 Tampa Point Blvd.
MacDill AFB, Florida
33621-5323 |
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