CHAPTER 1, FOOD SAFETY
4-7.1 Food Service Equipment
Food service equipment must be maintained in good operating condition and
serviced when required. Equipment which is no longer used or is
unserviceable, must be removed from the galley spaces. Utensils and food-
contact surfaces of equipment must be cleaned and sanitized.
a. Utensils and equipment used in production line, processing or
continuous operations must be cleaned and sanitized as follows:
(1) Each time there is a change in processing between
types of raw animal products such as beef, fish, lamb, pork, and poultry;
(2) Each time there is a change from raw to ready-to-eat foods;
(3) After any substantial interruption of operations in which
contamination may have occurred;
(4) Throughout the day at intervals necessitated by food
temperature, type of food, and food particle accumulation;
(5) After final use each working day.
b. Utensils and food-contact surfaces of equipment used in non-
continuous food operations must be cleaned and sanitized:
(1) After each use;
(2) After a substantial interruption of operations in which
contamination may have occurred.
4-7.2 Steam-jacketed Kettles and Urns
a. Steam-jacketed kettles and urns must be scrubbed inside and outside
after each use with a scrub brush and detergent solution followed by a
rinse with potable water and a sanitizing rinse of either hot water or
chemical sanitizing rinse. See section 4-4.4 above, NSTM 9340 or NAVSUP
PUB 421 Appendix B for details.
b. The PMA should ensure that steam-jacketed kettles:
(1) Are equipped with functional steam safety release valves.
(2) Have at least 18" long chains on the steam safety relief
(3) Have steam discharge piped down to kettle coamings and directed
away from operators.
(4) Steam and water piping are protected by a perforated corrosion