Storage and Care of Food Items

MANUAL OF NAVAL PREVENTIVE MEDICINE

3-4 STORAGE AND CARE OF FOOD ITEMS

3-4.1

GENERAL INFORMATION

3-4.2

REFRIGERATED STORAGE

3-4.3

HEATED STORAGE

3-4.4

SEMIPERISHABLE FOOD

3-4.5

FRESH AND FROZEN FOOD

3-4.6

FOOD STORAGE PROCEDURES

3-4.7

ICE

3-4.8

Salvage of Food Exposed to Refrigeration Failure

3-4.1 General Information

a. Proper food storage minimizes contamination and improves shelf-

life. Food, whether raw or prepared, if removed from the container or

package in which it was obtained, shall be stored in a clean, covered

container. Container covers shall be impervious and nonabsorbent, except

that clean linens or napkins may be used for covering small quantities of

bread or rolls. Solid cuts of meat will be covered in storage, except that

quarters or sides of meat may be hung uncovered on clean, sanitized hooks

if no food product is stored beneath the meat. Where dissimilar species of

raw meats or raw and cooked items are stored in the same refrigeration

unit, physical separation or other effective

product protection shall be provided to prevent cross contamination.

b. Containers or bulk lots of food will be stored 6 inches (15 cm)

above the floor and 4 inches (10 cm) from the walls, on clean racks,

dollies, non wood pallets, or other easily cleanable surfaces. Storage

racks and dollies should be easily moveable to facilitate inspection and

cleaning. Wood pallets must not be used for food storage.

c. Do not store food or clean equipment including single service

utensils in locker areas, toilet rooms, open stairwells or vestibules,

garbage rooms, or mechanical areas, including;

boiler, electrical or telephone control rooms and elevator shafts.

d. Do not store food or food containers under exposed or unprotected

sewer lines, steam, water or waste lines or other

pipes on which condensation forms, under leaking automatic fire sprinkler

systems or other sources of contamination. (Note: In existing facilities

violating this requirement, the PMA will determine the need for; drip pans

or other shielding to intercept and direct potential dripping or condensate

into a sanitary waste line, insulation, relocation, renovation of storage

areas or other corrective action).

e. Food not subject to further washing or cooking before serving will

be stored in a way that protects it against cross contamination. Separate

refrigerated storage units should be used for raw meats and seafood. If a

unit is used to store both raw and cooked foods, raw meats and fish should