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

1-46. Auxiliary Resale Outlets (AROs).

Department of the Navy
Bureau of Medicine and Surgery

1. The Office of the Chief of Naval Operations Instruction (OPNAVINST) 4060.4 contains procedures to establish and operate AROs. Potentially hazardous food is not specifically prohibited. Items authorized by the instruction, e.g., hot and cold beverages, pastries, prepared packaged sandwiches, etc., may be potentially hazardous.

2. Preventive medicine personnel will inspect these outlets upon establishment and on an unscheduled basis after commencement of operations. A determination will be made as to whether or not potentially hazardous foods are being sold. Those outlets selling potentially hazardous foods will be considered food service facilities and will receive routine food service sanitation inspections. The following guidelines will be used in conjunction with other sanitary standards described elsewhere in this chapter:

a. All sandwich operations will be those described in Article 1-39.9. Note: The maximum time under refrigeration for Class III sandwiches has been extended to 60 hours and the total storage time has been extended to 77 1/2 hours;

b. Packaged potentially hazardous snack items or pastries with potentially hazardous fillings will be properly stored under refrigeration;

c. Beverages containing milk or milk products will be stored and served in accordance with Section III, of this Chapter;

d. Since food preparation is prohibited and personnel handle only packaged items, formal food service sanitation training is not required. However, preventive medicine inspectors should informally stress the importance of good personal hygiene, proper cleaning of equipment and spaces, refrigeration of potentially hazardous foods and obtaining food and beverages from approved sources.

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