Sandwiches

MANUAL OF NAVAL PREVENTIVE MEDICINE

3-5.9 Sandwiches

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

for service.

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-

140F.

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

41F, 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