Temperature Specifications for Receiving of Food Items

MANUAL OF NAVAL PREVENTIVE MEDICINE

Items selected for Routine Compliance Evaluation are food items which have

caused customer dissatisfaction.

(6) Special Product Compliance Evaluations are performed to ensure

items meet all requirements in the specifications under which they were

procured and that they are wholesome. Special Evaluations may involve

cooking or other forms of processing and will be performed on-site at the

food establishment by the AVI. However, Food Service authorities at any

location may request evaluation of items other than or in addition to those

scheduled for a Special Product Compliance Evaluation.

b. Inspection of food items conducted without the assistance of AVI's

or the Navy PMA should be approached using common sense and knowledge

obtained through food service sanitation training. If food has a foul odor

or appears unnatural, it is cause for rejection and should be immediately

reported through the chain of command.

3-1.4 Temperature Specifications for Receiving of Food Items

a. Except as specified in paragraph b. of this section, refrigerated,

PHF shall be at a temperature of 41F (5C) or below when received.

b. If a temperature other than 41F (5C) for a PHF is specified in the

law(s) governing its distribution, such as laws governing milk, molluscan

shellfish and shell eggs, the food may be received at the specified

temperature.

c. PHF that is cooked to a temperature required by section 3-5 and

received hot shall be maintained at a temperature of 140F (60C) or above.

d. A food that is labeled frozen and shipped frozen by a food

processing plant shall be received frozen.

e. Upon receipt, PHF shall be free of evidence of previous temperature

abuse.

3-2 PROTECTION OF FOOD ITEMS FROM CONTAMINATION AFTER RECEIVING

3-2.1

PREVENTING CONTAMINATION FROM HANDS

3-2.2

PREVENTING CONTAMINATION WHEN TASTING

3-2.3

PACKAGED AND UNPACKAGED FOOD - SEPARATION,

PACKAGING AND SEGREGATION

3-2.4

FOOD STORAGE CONTAINERS, LABELED WITH COMMON

NAME OF FOOD

3-2.5

PASTEURIZED EGGS, SUBSTITUTE FOR SHELL EGGS FOR

CERTAIN RECIPES AND POPULATIONS

3-2.6

WASHING FRUITS AND VEGETABLES

3-2.7

ICE USED AS EXTERIOR COOLANT, IS PROHIBITED

FROM REUSE