Leftovers

MANUAL OF NAVAL PREVENTIVE MEDICINE

f. Reheating "Advance Preparation" food items that are considered

potentially hazardous food.

(1) Potentially hazardous food that has been cooked and then

regrigerated and which is reheated for hot holding must be reheated so that

all parts of the food reach 165F for a minimum of 15 seconds. It must

then be held at 140F or above until served. The time for reheating to

165F will not exceed 2 hours.

(2) However, food taken from commercially processed hermetically

sealed containers, food in intact packages from commercial food processing

establishments, and whole or remaining unsliced portions of beef roasts may

be reheated to 140F for hot holding.

(3) Potentially hazardous foods which are not reheated to 165F

before serving, (e.g., custards and cream filled pies) that have been

cooled to 41F or below after preparation and have been maintained at 41F

or below must be served within 72 hours of cooking. These food items must

be used within two hours after removal from refrigeration.

g. Commercial meats, cheeses and salad requirements are found under

Section 3-5.17.

h. A waiver for freezing of limited menu items, that are advance

prepared foods, (e.g. Lumpia, egg rolls) may be authorized by the PMA under

certain conditions, but may require a HACCP plan.

3-5.6.2 Leftovers

a. Leftovers are any unserved food remaining at the end of the meal

period for which it is prepared. Served food, or food that has been placed

on a serving line does not qualify and must be discarded. Leftovers are

categorized as potentially hazardous food and non-potentially hazardous

food.

b. Nonpotentially hazardous leftovers are such items as individual

commercially packaged crackers, condiments, etc., which may be recovered

from the serving line, but not dining tables or trays, and be retained for

reuse. Bottled condiments that do not require refrigeration (e.g. mustard,

catsup, steak sauce, etc.) may be retained for reuse. Unsliced, hard

skinned fruits may be retained from serving lines for reuse provided they

are washed.

c. Potentially Hazardous Leftovers. Potentially hazardous leftovers

include any potentially hazardous food prepared for a

specific meal period and then retained for a later meal period. This

section does not apply to advance prepared food as defined in section 3-

5.6.1 The following provisions apply: