Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
Section III: Sanitary Requirements and Controls for Milk and Milk Products

1-23. Ice Cream, Ice Cream Mix, and Yogurt Soft Serve Mix.

Department of the Navy
Bureau of Medicine and Surgery

1. Ice cream/yogurt served in Navy and Marine Corps dining facilities, exchanges, and other activities will be from a source approved for use by the U.S. Armed Forces and must meet applicable Federal and military specifications.

2. Hard or soft serve ice cream, yogurt, soft serve mix, and milk shakes prepared locally from a mix must be prepared and stored in a sanitary manner under competent supervision. The ice cream freezer will be thoroughly cleaned and sanitized after each period of operation following the manufacturer's instructions (except for those machines that are manufactured with built-in repasteurization/cooling capabilities that do not require cleaning after each meal use). The number of persons concerned with the manufacture of ice cream will be limited to one per watch section in order to ensure adherence to proper sanitation procedures. Hard ice cream must be stored at temperatures of 0 degrees F or lower.

3. Bulk ice cream and other bulk frozen desserts are not authorized for self-service (see list in Article 1-40.3). Utensils used to dispense these frozen desserts including spoons, spatulas, dippers and scoops should be rinsed between servings in running potable water or in potable water which is changed at least every three hours. Furthermore, the utensil must be cleaned and sanitized after each meal period.