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MANUAL OF NAVAL PREVENTIVE MEDICINE
3-5.6 Advance Preparation/Leftovers
3-5.6.1
ADVANCE PREPARATION
3-5.6.2
LEFTOVERS
3-5.6.3
DONATION OF EXCESS FOOD TO LOCAL RELIEF ORGANIZATIONS
3-5.6.1 Advance Preparation
a. "Advance Preparation" is defined as food that is prepared for
future service beyond a specific meal.  Advanced preparation foods that
include PHF may not be retained as leftovers.  Advance preparation foods
must not be placed in "Hot Holding," and must be immediately cooled after
cooking, as indicated below.
(1) Hot items to be retained chilled, must be cooled within a 4
hour period in the following manner:
(a) From required cooking temperature (as noted in this
chapter) to 70oF within 2 hours; and
(b) From 70oF to 41oF, or below, within the total 4 hour
period.
(2) "Advance Preparation" foods that are prepared from ingredients
at ambient temperature, such as reconstituted foods or canned food
ingredients, must be cooled to 41F or below within 4 hours.
(3) Temperature logs are required to document cooling and ensure
all requirements are met.
b. Rapid cooling of "Advance Preparation" foods will be accomplished
by using one or more of the following methods to
bring the product temperature from the required cooking temperature to 41F
or below within the 4 hour period:
(1) Quick chilling with ice bath and agitation (stirring
mechanically or manually every 20 to 30 minutes).
(2) Portioning to shallow pans (3 inches (7.6 cm) product depth or
less) or smaller containers (1 gallon or less).
(3) Using prechilled pans and containers for portioning products.
(4) Circulating cold water in steam jacket or kettles (where
feasible).
(5) Short-term storage with agitation in walk-in refrigerator
operating below 38F, or in a rapid-chill refrigerator to reduce the
temperature prior to placing in a standard refrigerator.
66


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