MANUAL OF NAVAL PREVENTIVE MEDICINE
Sandwich preparation shall meet all of the requirements of this chapter.
Sandwiches prepared for future service will require approval from the PMA
and may require a HACCP plan.
3-5.10 Serving Lines
a. All serving lines must be equipped with a functional sneeze shield.
To be functional, a sneeze shield must present a barrier between the oral
zone of patrons within the normal range of stature and the food displayed
b. The temperatures of hot and cold foods on the serving
line must be checked frequently to ensure that no food is held between 41-
3-5.11 Salad Bars
a. Salad bars may be set up on a self-service basis and must be
equipped with a sneeze shield. To assure all salad bar items remain below
41°F, they must be prechilled in a refrigerator and placed in pans or trays
which are located on a bed of ice or on an electrically refrigerated salad
bar unit. Proper drainage is essential when ice is used.
b. Potentially hazardous foods must be placed on the salad bar in
small quantities and be replenished in clean containers as needed. Sprouts
are considered a PHF.
c. Vegetable items on the salad bar may be kept until the end of the
day as long as a visual inspection is made during each meal period to
ensure food quality. Non-commercially prepared salad dressings placed on
the salad bar in an open container must be discarded at the end of the meal
period. Other potentially hazardous food placed on the salad bar must be
discarded at the end of the meal period.
d. Commercially prepared salad dressings which are packaged in and
served from small bottles (usually 8 ounces) are exempt from the
requirement to discard any leftover portions provided they are kept under
refrigeration during storage.
e. An adequate number of proper serving utensils for the salad bar
must be provided. Food dispensing utensils must be stored either in the
food with handles extended or in running water.
f. Certain commercial brands of mayonnaise and salad dressings are
exempted from the requirement for refrigeration during meal periods. They
must employ the use of an NSF or equivalent approved dispensing pump and be
refrigerated between meal periods. After 48 hours any unused products must
be discarded as garbage. The dispensing pump must be cleaned and sanitized