Heated Storage

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