foods may be thawed in microwave ovens provided they are fully cooked immediately thereafter as part of the continuous cooking process.
Freezing leftovers is prohibited. This includes meat sauces, casseroles, and the like. Reconstituted and dehydrated foods are as susceptible to bacteria and spoilage as fresh items. Dehydrated foods must be refrigerated or cooked immediately after reconstitution.
Due to the method of preparation, types of filling, handling, and storage procedures, sandwiches are potentially hazardous food items. The following requirements are therefore necessary.
Sandwiches not prepared at the activity will be procured from an approved commercial source. They must be freshly prepared and the time between preparation and consumption held to a minimum. Sandwich fillings containing meat, meat products, eggs, poultry, poultry products, and fish that are to be held longer than 3 hours before consumption must be prepared at room temperatures of 80°F or below and refrigerated until consumption. Sandwiches that contain protein fillings exposed to temperatures between 40° to 140°F must be consumed within 3 hours or disposed of.
Mayonnaise, catsup, and other condiments, including pickles, are issued as separate items and not included in the sandwich. Sandwiches must be individually wrapped.
Chilled and frozen sandwiches are categorized as follows:
Cream puffs, custard filled cakes and pies, eclairs, and similar products must be prepared under strict sanitary conditions, covered, cooled quickly, and refrigerated until use. These items are highly perishable and provide ideal breeding grounds for pathogenic organisms. Only the quantity that will be consumed at each meal period will be prepared or procured. They must remain under refrigeration while on the serving line, and any leftover items must be discarded as garbage.
Other Foods Information concerning salad bars, serving lines, and self-service items is contained in the Manual of Naval Preventive Medicine, chapter 1.