Reconstituted, Dehydrated Foods

CHAPTER 1, FOOD SAFETY

to-eat food to rise above 41oF (5oC);

(d) For a period of time that does not allow thawed portions of

a raw animal food requiring cooking to be above (41OF) 5OC for more than 4

hours including:

1 The time the food is exposed to the running water and the

time needed for preparation for cooking, or

2 The time it takes under refrigeration to lower the food

temperature to 5OC (41OF).

(4) On board ships, and only during emergency situations when

microwave ovens and refrigeration equipment are inoperative, it may be

necessary to use a thawing method not approved by FDA (e.g., thawing at

room temperature). In this situation, the following guidelines must be

used:

(a) Frozen foods are thawed in the galley or meat preparation

space;

(b) The room temperature must not exceed 80F.

sealed wrappers or containers;

(d) Proper precautions must be taken to ensure

potentially hazardous foods are not allowed to remain at room temperature

once thawed;

(e) The preventive medicine authority must be notified.

c. Commercial-type Frozen Food Operation. This is the only

authorized operation in which food intended for use at a future time is

prepared, frozen, and stored. Navy and Marine Corps frozen food processing

operations must obtain CHBUMED approval for operations not previously

authorized.

d. Freezing of leftovers is not authorized.

e. 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 and may require a HACCP plan.

3-5.8 Reconstituted, Dehydrated Foods

Food items such as dehydrated eggs and vegetables are as susceptible to

spoilage after reconstitution as the fresh items. Dehydrated foods must be

reconstituted with chilled ingredients and be cooked or refrigerated

immediately following reconstitution.