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

1-44. Delicatessens.

Department of the Navy
Bureau of Medicine and Surgery

1. Commercially processed cheeses, salads and bulk meats such as salami, bologna, turkey, ham etc., typically do not support bacterial growth as readily as food products prepared in local food service establishments. Bacterial growth in these products is inhibited by several factors including low moisture/high acid content, the use of chemical preservatives, curing, and minimal human handling. Consequently, the following sanitary guidelines have been developed exclusively for the handling and storage of commercially processed bulk food items used in delicatessen operations.

2. Medical department and delicatessen personnel will use these guidelines in conjunction with other sanitary requirements contained in this chapter.

3. The Delicatessen Manager will ensure that:

a. Strict sanitation standards are maintained;

b. Adequate properly operating equipment is provided

c. Toilet and hand washing facilities with hot and cold running water, soap, paper towels, and posted signs to remind food service personnel to wash their hands are located in or within reasonable accessibility to all delicatessen operations

4. Delicatessen employees must:

a. Receive physical examinations as required by Article 1-53 of this chapter;

b. Undergo food sanitation training as required by SECNAVINST 4061.1 and Article 1-55 of this chapter;

c. Wash hands thoroughly with soap and warm water each time upon returning to the work area, regardless of the reason for having left the work area. This will help reduce the possibility of disease transmission;

d. Monitor and log temperatures of delicatessen cases and back-up refrigerators three times daily. Recommended temperatures are 32 degrees F to 35 degrees F as outlined in Table 1-4 of this chapter. Never allow the product temperature to exceed 40 degrees F.

e. Clean and sanitize the food-contact surfaces of slicers and cutting boards after each use and at the end of each work day. If in continuous use, these surfaces will be cleaned and sanitized at least once every 4 hours. Food-contact surface sanitizing solutions may be sprayed or swabbed onto the surfaces, however, ensure that the solution is used according to the label. All sanitizing solutions should have an EPA registration number on the label. Food-contact surface sanitizers not requiring a potable water rinse are listed in 40 CFR 1010.178. Clean other equipment, tops of display cabinets, shelving, floors, etc., at the end of each work day. Unload and clean the delicatessen display case on a regularly scheduled basis; the intervals are not to exceed six working days. Keep the delicatessen back-up chill box in a clean orderly condition at all times;

f. Preslicing must be restricted to peak shopping hours and high volume items. Consumption of presliced commercially prepared meats properly retained as leftovers (see Article 1-39.5.) is not considered a health hazard and is authorized. The 36 hour leftover retention time will not be used to extend the 120 hour holding time of the loaves from which the meat was presliced. Refrigerated sliced specialty meats rapidly develop off tastes, appearance, and dehydration; management should be aware of this and with justification, such as consumer/ patron complaints, the product should be discarded;

g. When used, bayonet-type pricing mounts will not be allowed, under any circumstances, to penetrate the food product. Instead, they should be mounted into lemons or similar fruits for display purposes. This procedure prevents contamination of the product, and the lemons or other fruit will add contrasting color to the overall appearance of the display. Wash and sanitize price markers as necessary; this should not be less than weekly when the display cases are unloaded and cleaned;

h. Use all salads (authorized items) within 72 hours after opening the master container. On each master container, mark the date and time it is opened. Use only commercially prepared products purchased from suppliers listed in the Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement or other government inspection directories listed in Paragraph 1-5. Handle salads as follows:

(1) Sanitarily remove only the amount of salad expected to be sold in 1 day from the master container and place in a clean, sanitized pan in the display case. Place the date the master container was opened, the lot number, the name of the supplier (if more than one source of supply is used), and the expiration date on this pan. Navy facilities will use the Navy Exchange Form SS 257, titled "Leftovers" (See enclosure (1) of Navy Resale and Services Support Office Instruction (NAVRESSOINST) 4066.27). The use of this label by Marine Corps facilities is encouraged

(2) At the close of business each day, dispose of small amounts of leftover salad (1 quart or less). Cover pans containing larger amounts (more than 1 quart). with clean wrap and leave in the display case or place into back-up refrigeration. Do not use aluminum foil, as it will chemically react with some foods. At the beginning of the next workday, place the leftover salad into a clean sanitized pan. Position the pan so the leftover salad will be sold first. Ensure that all display case salads are disposed of within 72 hours of opening the original master container. Never put salads from the display case back into the master container.

i. Handle meats and cheeses as follows:

(1) Commercially prepared high moisture cheeses, luncheon meat loaves, roast beef, ham, and similar products are to be sold or disposed of within 5 days (120 hours) of first being cut or removed from the original container. Purchase of smaller units of issue, such as half loaves, is encouraged to reduce waste. When smaller units of issue are not available, the storage life of a portion of the product can be extended by doing the following: cut the product into two portions; wrap the cut end of one portion in plastic wrap and place it in the display case for sale; wrap the cut end of the other portion in plastic wrap (return it to its original container, if practical) and place it in the back-up refrigerator until the first portion is used up. The second portion can then remain in the back-up refrigerator for a maximum of 5 days (120 hours). Once it is removed from the back-up refrigerator and offered for sale to the public, the second portion must be sold or disposed of within 5 days (120 hours). The second portion will be sold or disposed of no later than 10 days after being cut from the original loaf. Prior to putting products in the display cabinet or back-up refrigerator, place labels on the end away from the cut and mark with the date first cut or removed from the back-up refrigerator, the lot number the name of the manufacturer, the name of the supplier (if more than one), and expiration date. Use Navy Exchange Form SS 257.

(2) The 5 day shelf life does not apply to dry or semidry sausage and natural cheeses. These items should be visually inspected upon each use and discarded at the first sign of product deterioration.

(3) Unsliced bulk meat items prepared within the facility (e.g., ham, turkeys, and large roasts) that have been covered and placed directly from cooking (see Article 1-38 for cooking temperatures) into refrigeration will be labeled with the time and date cooked and the expiration time and date. They are to be sold or disposed of within 60 hours of preparation. Paragraph 4.f above will be applied to any presliced portions of these products.

j. No delicatessen items may be served by self-service methods.

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