Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
Section VI: Sanitary Precautions to be Observed When Preparing and Serving Food

1-40. Serving Lines, Salad Bars and Self-service Items.

Department of the Navy
Bureau of Medicine and Surgery

1. Serving Lines

a. All serving lines must be equipped with a functional sneeze shield. To be functional, a sneeze shield must present a barrier between the oral zone of patrons within the normal range of stature and the food displayed for service.

b. The temperatures of hot and cold foods on the serving line must be checked frequently to ensure that no food is held between 40 degrees F and 140 degrees F.

2. Salad Bars

a. Salad bars may be set up on a self-service basis and must be equipped with a sneeze shield. To assure all salad bar items are adequately cooled, they must be prechilled in a refrigerator and placed in pans or trays which are located on a bed of ice or on an electrically refrigerated salad bar unit. Proper drainage is essential when ice is used.

b. Potentially hazardous foods such as salad mixtures containing meat, fish, poultry, eggs, and salad dressing must be placed on the salad bar in small quantities and be replenished in clean containers as needed. All food items including mayonnaise or salad dressing remaining on the salad bar after completion of the meal period must be discarded.

c. Commercially prepared salad dressings which are packaged in and served from small bottles (usually 8 ounces) are exempt from the requirement to discard any leftover portions provided they are kept under refrigeration during storage.

d. Careful attention must be given to the arrangement of salad bar items to eliminate the necessity of reaching over one container of food to another.

e. An adequate number of proper serving utensils for the salad bar must be provided to ensure proper sanitation and aid in keeping the salad bar in neat order during self-service. Food dispensing utensils must be stored either in the food with handles extended or in running water, except that: dry food dispensing utensils must be stored either clean and dry or in the food with handles extended; and, utensils for self-service dispensing must not be stored in food with handles extended unless specifically designed for this purpose.

f. Certain commercial brands of mayonnaise and salad dressings are exempted from the requirement for refrigeration during meal periods. In general, the products are packed in "Pure-Pak" or similar 1/2 gallon milk type cartons which employ the use of an NSF approved dispensing pump. Such products must, however, be refrigerated between meal periods and after 48 hours any unused products must be discarded as garbage. The dispensing pump must be cleaned and sanitized immediately prior to installing on the container; too frequent removal of the pump while the container is in service may result in possible contamination of the product. External cleaning of the pump with a sanitizing solution when in place can be accomplished if necessary. Similarly, individual single service packages of mayonnaise, other condiments, and salad dressings do not require refrigeration.

g. Consumer self-service operations must be monitored by personnel trained in safe operating procedures.

3. Self-service Items

a. Food items permitted in self-service areas in addition to salads are bread, butter, crackers, relishes, condiments, beverages, and certain types of desserts. Desserts which may be self-served are:

(1) Desserts preportioned in individual dishes

(2) Individually wrapped portions of ice cream;

(3) Cookies;

(4) Fruits (fresh, canned, stewed, and frozen);

(5) Soft ice cream from dispensing machines.

b. Desserts such as cakes, pies, puddings, and bulk ice cream should not be self-service unless set up in individual dishes.

c. Clubs, dining facilities, and exchanges may serve pre-wrapped sandwiches as self-service items. Table 1-7 applies.

d. Food dispensing utensils must be stored either in the food with handles extended or in running water. Dry food dispensing utensils must be stored clean and dry or in the dry food. These utensils must be designed for this purpose. Self-service lines shall be carefully supervised throughout the meal period to keep foods neatly arranged and replenished.

e. Authority to permit self-service of items other than those listed in the preceding paragraphs must be requested in writing from the installation medical officer or representative.

4. Buffets. Buffet type meals have the potential of providing ideal temperatures for rapid growth and multiplication of pathogens. Therefore, it is essential that potentially hazardous foods not be held for more than 4 hours between 40 degrees F and 140 degrees F including the time required for preparation and holding time before, during and after serving. Hot food tables and other food warmers, as well as refrigerated salad bar units and ice, must be used to maintain potentially hazardous foods at their proper temperatures. Keep hot foods hot and cold foods cold.

5. Family Style Service

a. Certain small messes are authorized "family style", service when serving facilities are not available. However, due to the lack of food holding equipment and the potential for contamination during service, strict compliance with the 4 hour rule is mandatory.

(1) Foods must be placed out for service as close to meal periods as possible in small quantities and be replenished as needed during the meal.

(2) Adequate and proper serving utensils must be provided for each food item.

(3) Salad mixtures, salad dressings and other potentially hazardous foods to be served cold must be prechilled to 40 degrees F or lower prior to service and then be placed in pans on a bed of ice during service.

(4) Potentially hazardous foods served "family style" must be discarded as garbage after the meal period.

(5) Bulk ice cream must not be served "family style."

(6) Serving bowls/platters will not be refilled; clean bowls/platters must be used. Any food not consumed will not be returned to the galley; it must be discarded.

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Operational Medicine 2001

Health Care in Military Settings

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