Manual of Naval Preventive Medicine: Chapter 1: Food Service Sanitation: Chapter 1: Food Service Sanitation: Section II: Standards and Sanitation of Food Service Equipment and Utensils: 1-15. Utensils and Equipment.

Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
Section II: Standards and Sanitation of Food Service Equipment and Utensils

1-15. Utensils and Equipment.

Department of the Navy
Bureau of Medicine and Surgery

1. Food service equipment must be maintained in good operating condition and serviced when required. Equipment which is no longer used or is unserviceable must be removed from the galley spaces. Utensils and food-contact surfaces of equipment must be cleaned and sanitized.

a. Utensils and equipment used in production line, processing or continuous operations must be cleaned and sanitized as follows:

(1) Each time there is a change in processing between types of raw animal products such as beef, fish, lamb, pork, and poultry;

(2) Each time there is a change from raw to ready-to-eat foods;

(3) After any substantial interruption of operations in which contamination may have occurred

(4) Throughout the day at intervals necessitated by food temperature, type of food, and food particle accumulation; and

(5) After final use each working day.

b. Utensils and food-contact surfaces of equipment used in non-continuous food operations must be cleaned and sanitized:

(1) After each use; and

(2) After a substantial interruption of operations in which contamination may have occurred.

2. Steam- jacketed kettles and urns must be scrubbed inside and outside after each use with a scrub brush and detergent solution followed by a rinse with potable water and a sanitizing rinse of either hot water at 170 degrees F or chemical sanitizing rinse, see Alternate Manual Methods above, NSTM 9340 or NAVSUP PUB 421 for details.

3. Meat and vegetable grinders, peelers, slicers, and chopping machines designed for disassembly must be dismantled after each use. All food-contact surfaces will be cleaned and sanitized either manually, by mechanical dishwashing or by alternate manual methods. The nonfood-contact surfaces will also be cleaned and the equipment must remain disassembled to completely air dry before reuse.

4. Can openers must be thoroughly cleaned manually using a brush with a detergent in warm water and sanitized after each use period. The cutting mechanism must be replaced or repaired when metal shavings are produced in the can opening operation. Can opener holders should be cleaned as necessary.

5. Wooden meat blocks, wooden cutting boards wooden service preparation tables and wooden-handled utensils are no longer authorized and must be replaced with appropriate nonwooden items. NOTE: The standard supply system on some occasions has been unable to purchase sufficient quantities of composition handled utensils, e.g, knives. Therefore, all wooden handled knives purchased from the standard supply system may be used as long as no cracks, crevices or other deterioration can be observed in the wood.

6. Cutting boards must be cleaned and sanitized after each use. This includes those occasions when different meat products or the same meat products (after a substantial interruption) are to come in contact with the same cutting board. Cleaning and sanitizing may be accomplished manually or by machine. Cutting boards must contain no deep knife or cleaver cut marks that impede cleaning and sanitizing. Nonwooden cutting boards which are scored or cut should be discarded.

7. Ranges, grills, deep fat fryers, toasters, meat saws, and other galley equipment must be cleaned thoroughly at frequent intervals in addition to after-use cleaning. This includes the inside of ovens, unit covers, drip pans, range grease receptacles, exhaust hoods, and other nonfood-contact surfaces. Grease filters in hoods shall be washed and changed as often as necessary, but not less than weekly, to avoid the danger of fire. Detailed instructions for proper cleaning and maintenance of galley and meat cutting equipment may be found in NAVSUP PUB 421.

8. Inserts for hot food tables and salad bars must be cleaned thoroughly after each use, either by running through the dishwashing machine or by manually washing and sanitizing. They should be inverted in a clean location for air drying and storage until needed.

9. All baking/roasting pans will be kept clean and free of carbonized food particles. Dirty pans affect the baking quality, are unsanitary and may impart objectionable odors and tastes to the finished product.

a. After each use, bread pans will be wiped clean with a dry clean cloth to remove all traces of grease, burned crumbs, sugar, flour, etc. They will be carefully stacked off the deck, and covered to avoid exposure to any form of dirt or foreign matter.

b. At least once a week, if bread is baked daily, bread pans will be washed in hot detergent water or in the dishwashing machine to remove baked on grease. If carbonized grease is heavy (approximately 1/64 inch), bread pans will be soaked in hot detergent water, then scrubbed with a metal sponge and scouring powder and thoroughly rinsed. Washed bread pans will be placed upside down in a 250 degrees F oven for 30 minutes or until thoroughly dried. Clean pans will be greased while still warm. When ready to use, pans will be wiped free of grease with a clean dry cloth and then be greased again.

c. When bread pans are to be stored for a considerable length of time they will be cleaned and wrapped in paper.

10. Food and dish carts or wagons must be thoroughly cleaned after each meal period. This includes tops and bottoms of the trays, trash receptacle, vertical risers, and wheels.

11. All sponges and cleaning cloths used for cleaning galley utensils and equipment must be washed and sanitized after each meal period.

12. Currently, there is no approved metal polish (CHBUMED, FDA, or USDA) for use on food-contact surfaces. When metal cleaners and polishes are used for nonfood-contact surfaces, food products, utensils, dinnerware and food packaging materials must be removed from the space or carefully protected. All odors associated with these compounds must be dissipated before food products, etc., are re-exposed in the space.

13. The use of steel wool for cleaning equipment, utensils, and other food-contact surfaces is prohibited. Metal sponges (carried in the supply system) may be used, but will be discarded when they show signs of wear.

14. All utensils used in food preparation or service will be cleaned and sanitized by manual or machine dishwashing after each use.

15. Storage shelves, racks, cabinets, or drawers in food preparation or serving areas must be kept free from food residues and debris. Liners (aluminum foil and wax paper) should not be used in drawers of shelving because they allow the accumulation of food residues and provide insect harborages.

16. Microwave ovens must be given particular care in their operation and maintenance to prevent emission of dangerous nonionizing radiation. The manufacturer's operating instructions must be posted and followed.