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MANUAL OF NAVAL PREVENTIVE MEDICINE
must be promptly reported to the food service officer and PMA for
appropriate action;
(7) Refrigerators that contain advance prepared PHF will also have
temperatures logged twice daily.  Logs must be maintained in the facility
for at least one year.
b. PHF requiring refrigeration after preparation will be
cooled to an internal product temperature of 41F or below within 4 hours.
c. Frozen food will be kept frozen and stored at a product temperature
of 0 F or below.  Ice cream being dispensed by a scoop can be held between
6F and 10F to facilitate serving.
d. Wet storage of food is prohibited, except for short-term holding
(24-36 hours) of peeled or sliced potatoes, carrots and celery sticks.  Wet
storage of live lobsters is authorized prior to preparation.
e. All food stored in refrigerated storage units will be covered or
otherwise protected from contamination.  See section 3-5.6 for cooling
procedures.
f. Direct storage of raw or prepared foods, except for
unpeeled hard-skin fruits and vegetables, on refrigerator shelves is
prohibited.
g. Foods protected in single-shelf refrigerated display cases are not
required to be individually covered.
3-4.3 Heated Storage
a. Provide sufficient conveniently located hot food holding units to
assure the maintenance of food at the required temperature during holding.
Each piece of equipment used for holding PHF will be provided with an
easily readable numerically scaled indicating thermometer, accurate to
3F, located to measure the air temperature in the coolest part of the
unit and placed to be easily readable.  Recording thermometers, accurate
3F, may be used in lieu of indicating thermometers.  Where it is
impractical to install thermometers on equipment such as hot-food tables,
steam tables, steam kettles, heat lamps or insulated food transport
carriers, a sanitized product thermometer will be available and used to
check the internal product temperature of the food.
b. PHF that is cooked, cooled and reheated for hot food holding or
transport shall be rapidly reheated, within 2 hours, so all parts of the
food reach an internal product temperature of at least 165F (74C) for at
least 15 seconds.
(1) Food reheated in a microwave shall be covered, rotated and
56


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