(1) Cleaning and sanitizing. The general requirements for cleaning and
sanitizing are the same as those specified for other areas. In addition, food contact
surfaces must be cleaned and sanitized after every use, after interruption of service,
and if they are in continuous use, then at regularly scheduled intervals throughout the
day. Display cases of the delicatessen area must be emptied, washed, rinsed,
sanitized, and air-dried on a daily basis. If the product is placed on multi-service trays,
then only the trays need cleaning and sanitizing on a daily basis and the display case
on a weekly basis, or more often as necessary.
(2) Separation of areas, product, equipment, and personnel. The
delicatessen preparation area, cooler areas, or display areas must be completely
separated from the remainder of the operations insofar as traffic of materials and
personnel are concerned. There must be a separate holding cooler and a separate
cutting/trimming/preparation/processing/packaging area for luncheon meats and cooked
delicatessen items. Raw foods in the delicatessen are limited to vegetables and/or
salads sold or served from containers. No packaged or nonpackaged raw meats,
poultry, or waterfoods may be stored or displayed in the delicatessen. For example,
cooked seafood may be displayed in the delicatessen area but not with fresh (raw)
seafood, which is displayed in another, specified area of the commissary. The same
equipment must not be used for raw and cooked product (or biologically different items)
without first cleaning and sanitizing in between the use of each product. This includes
tools, utensils, saws, knives, tables, boards, and blocks. Only personnel assigned to
the cooked processed meat area are permitted to handle cooked products.
Delicatessen personnel cannot work or pass through other processing areas.
(3) Temperature. All delicatessen cooking operations, warming tables,
holding ovens, and chilling must be monitored by thermometers to assure that the
prescribed bacterial killing and growth prevention temperatures are maintained.
Temperatures of all display cases and storage/freezers must be checked three times
each working day and at least once during each nonworking day, with the date, hour,
temperature, and checker's initials recorded. No potentially hazardous or
temperature-sensitive perishable product, cooked or raw, should ever be held at unsafe
temperatures for more than 3 hours. The unsafe temperature range prescribed by the
Navy is between 40o and 140o Fahrenheit. The unsafe temperature range for the Army
is between 45o and 140o Fahrenheit.
g. Cleanliness and Health of Personnel. Commissary officers or immediate
supervisors of food service activities must inspect all personnel daily at the start of the
work period. Persons who have signs of illness, skin disease, diarrhea (admitted or
suspected), infected cuts, or boils will be referred to a medical facility for a
determination as to their fitness for duty. Pre-employment and periodic medical
examinations of commissary personnel are performed on individuals or groups when
required by the appropriate local medical authority. Persons who have been absent
from work for any length of time for reasons of communicable illness (including diarrheal