Several precautions eliminate the factors that cause spoiled or damaged food items. These precautions include inspection for quality upon receipt, proper storage and handling, and maintenance of required temperatures relative to each respective phase of the operation. The absence of any one of these precautions may encourage food spoilage and damage.

The following hazardous material should be disposed of accordingly, using the applicable survey procedures outlined in NAVSUP P-486, volume I:

Cans in unsatisfactory or surveyable condition Food products with spoilage or damage indicated by offensive odors, presence of slime, abnormal color, or other evidence of deterioration

Food items adulterated by easily recognizable foreign material such as metal, glass, dirt, or insects Do not attempt to taste or cook food in these states. It is safe to observe the old saying, "When in doubt, throw it out."  `The risk of food-borne illness must be avoided. After any occurrences of spoiled or damaged food, corrective actions must be provided and measures must be designed to prevent future occurrences. KEEPING UTENSILS AND EQUIPMENT CLEAN

All phases of sanitation in a general mess are important. However, one of the most important is the proper cleaning and sanitizing of equipment (including trays, dishes, and other dinnerware) used for preparing, handling, cooking, and serving food.

Dishes may be washed by hand or by machine. Whatever the method, the final results may either be excellent or poor, depending upon how conscientiously you apply your knowledge and skill in using the equipment and materials provided. The best equipment and detergents will not do a good job of dishwashing if used improperly.

Types of Soil

Unless the galley equipment and utensils are thoroughly cleansed, food particles in which bacteria may grow will remain on them. These food soils are divided into several distinct types:

Freshly deposited soil-the soil that remains immediately after the equipment or utensil has been used. Thin film--the soil that remains as the result of ineffective cleaning, following a flushing with water. Thin films are not easily seen and they are capable of sustaining germs.

Built-up deposits-the result of repeated ineffective cleaning methods causing a day-by-day accumulation of soil.

Dried deposits-accumulations that result from drying action and formation of a heavy crusty deposit. Baked deposits-deposits that have been baked onto equipment and have become difficult to remove.

Removing Stubborn Soils

The Navy procures the correct type of detergent to be used in washing food preparation utensils and equipment. Hot water also provides temperatures that increase the chemical activities of the various ingredients in properly compounded detergents. Friction is an important part of cleaning. The required friction may be applied by brushing with approved brushes or by strong flushing, as in dishwashing machines. A hard abrasive should never be used on any metal surface. This results in scratches that provide lodging places for soil. It is recommended that pots and pans, cooking utensils, and other such items be presoaked to loosen any food clinging to the utensil. Then, they should be washed using the proper detergent compound and hot water. A detergent increases the effectiveness of the water as a cleaning agent. The washed pots and pans must be rinsed with warm water at 120F to 140F, then sanitized for 30 seconds in hot water of 170F or for at least 1 minute in an approved chemical sanitizing solution such as the standard stock chlorine-iodine type. Once washed and sanitized, the clean pots and pans should be stored, bottoms up, in clean racks. Otherwise, the effort spent in washing and sanitizing them is wasted. Figure 1-6 shows the

Figure 1-6.-Temperatures necessary for proper sanitizing of foodservice equipments and utensils.

temperatures necessary for the proper cleating and sanitizing of foodservice equipment and utensils.

Hand Dishwashing

The equipment provided for manual dishwashing varies from a one-compartment sink to the preferred three-component sink. A remote dial thermometer and a booster heater should be installed under the final rinse compartment. Regardless of the type of sink on board your ship or station, the procedures outlined in figures 1-7 and 1-8 should be followed.