They should be refrigerated at 45 F or below as soon after cooling
as possible until serving time.
(6) Mixed foods. Egg salad, meat salads, any mixed salad containing eggs
or finely divided meats, creamed foods, and creamed sauces are highly susceptible to
bacterial growth and the production of toxins.
They should be refrigerated except when being served and should be
prepared as near serving time as possible.
Foods of this type should not be held over from one meal to the next,
nor should they be used in sandwiches.
(7) Milk and cream. Liquid whole milk, reconstituted milk, and cream
delivered to the dining hall should be at a temperature 45 F or below when delivered.
They should be refrigerated at once at a temperature of 45 F or
lower, but not frozen.
Unused milk left in opened single service or multi-service containers
will be discarded.
Leftover milk in unopened containers may be refrigerated, except
that all leftover foodstuffs served to communicable disease patients will be discarded.
Evaporated milk must be treated exactly like liquid whole milk once
the container is open.
Evaporated milk, like all other canned products, may safely be left in
the can in which originally packed.
(8) Raw foods. Fresh fruits and vegetables grown in areas where human
excreta is used as fertilizer, or where gastrointestinal or parasitic diseases may be
expected to be prevalent, should not be consumed raw except with the approval of the
If approved, hard skinned fruits and vegetables with intact surfaces
may be used after peeling.
Leafy and other vegetables may be used after thorough washing and
c. Cleanliness of Equipment and Utensils
(1) Clean and sanitize daily. All eating and drinking utensils must be
thoroughly cleaned and sanitized after each use.