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MANUAL OF NAVAL PREVENTIVE MEDICINE
h. Commercial meats, cheeses and salad requirements are found under
Section 3-5.16.
i. Prohibited Leftovers.
(1) Foods composed of ingredients which have been peeled, sliced,
or diced by hand after cooking must never be used as leftovers, since the 4
hour time limit between temperatures of 41F and 140F is usually taken up
in preparing, chilling, and serving the food.
(2) These foods include, but are not necessarily limited to potato
salad, chicken salad, turkey salad, macaroni salad, shrimp salad, egg
salad, and similar items. Also included are foods that have been creamed or
handled a great amount (e.g., hashes, most gravies and dressings, and
creamed meats) and items that are highly perishable (e.g., most seafood).
(3) Nonpackaged or unwrapped potentially hazardous food recovered
from a self-service line must not be retained as leftovers.
3-5.6.3 Donation of Excess Food to Local Relief Organizations
Guidance for donation of excess food to local relief organizations and
similar programs may be obtained from the Naval Supply Systems Command.  It
is recommended that commands donating excess food follow a HACCP system.
3-5.7 Frozen Foods
a. The storage of frozen foods shall be limited to the storage life
listed in NAVSUP PUB 486, Volume 1, Chapter 5.
b. Thawing Procedures.
(1) Frozen foods must not be thawed by exposure to excessive heat
or warm air currents.  The ideal procedure is to place frozen foods under
controlled thawing temperatures (36F to 38F) in their original wrappers
or containers.
(2) Frozen foods may be thawed in microwave ovens
provided they are immediately cooked thereafter as a part of a continuous
cooking process.
(3) At shore based facilities frozen foods may be thawed completely
submerged under running water:
(a) At a water temperature of (21oC) 70oF or below;
(b) With sufficient water velocity to agitate and float off
loose particles in an overflow;
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