J_8 West Coast Menu Requirements 23March2010.doc

Attachment J-8: West Coast Baseline Meal/Menu Requirements

Attachment J-8 United States Marine Corps West Coast Regional Garrison Food Service Contracts

Baseline Meal/Menu Requirements

Table of Contents

Page 11.

General Nutrition Standards and Dietary Guidelines

11.1.1 Fat Content

11.1.2 Nutrient Database

12.

Calorie Requirements

12.1.1 Calorie Requirements at Male and Female Recruit Mess Halls

12.1.2 Underweight Recruits

12.1.3 Marine Corps Personnel Assigned to Weight Control Programs

12.1.4 Calorie Requirements at MWTC Bridgeport, California

13.

Meat, Poultry, and Seafood Requirements

23.1.1 Meat Portions for Sandwiches

23.1.2 Meat Portions for Breakfast Sandwiches

24.

Bread Requirements

25.

Fruit Requirements

26.

Ice Cream and Frozen Yogurt Requirements

27.

Meal/Menu Requirements

38.

Fast-Food Meal Option

39.

Brunch Meal

310.

Mid-Rats Meal

311.

Monosodium Glutamate (MSG)

312.

Eggs

313.

Salad Bar

414.

Specialty Bars

415.

Fitness Bar

416.

Sauces and Gravies

417.

Meal Requirements

List of Tables

Page

5Table 1: Breakfast Meal Requirements

5Table 2: Fast-Food Breakfast Meal Requirements

7Table 3: Lunch and Dinner Meal Requirements

7Table 4: Fast-Food Lunch/Dinner Meal Requirements

10Table 5: Brunch Meal Requirements

12Table 6: Mid-Rats Meal Requirements

13Table 7: Beverage Requirements

15Table 8: Condiment Requirements

16Table 9: Bread Requirements

17Table 10: Salad Bar Requirements

19Table 11: Breakfast Fitness Bar Requirements

19Table 12: Fruit Support Requirements

20Table 13: Hot and Cold Beverage Support Requirements

21Table 14: Recreational Meal Requirements

22Table 15: Breakfast Box Meal Requirements

23Table 16: Lunch/Dinner Box Meal Requirements

24Table 17: Themed Meal Requirements

26Table 18: Warrior Breakfast Requirements

27Table 19: PT Breakfast and Educator’s Workshop Meal Requirements

30Table 20: Thanksgiving Day Meal Requirements

31Table 21: Christmas Meal Requirements

33Table 22: New Years and Independence Day Meal Requirements

34Table 23: Power Outage Meal Requirements

1. General Nutrition Standards and Dietary Guidelines The Contractor shall provide meals that meet or exceed the nutrition and Military Dietary Reference Intakes (MDRI) requirements stipulated in BUMED Instruction 10110.6

The Contractor shall incorporate in its menus the principles contained in the Dietary Guidelines for Americans and the USDA Food Guide Pyramid. These guides are published by the USDA and can be found at http://www.usda.gov.

Unless specifically stated otherwise, portion sizes of products incorporated with in the proposed menus shall be commensurate to Marine Cops Order (MCO) P10110.42B Armed Forces Recipe Service

1.1.1 Fat Content

Menus shall not derive more than 30 percent of the total calorie content from fat. Saturated fat shall be limited to 10 percent of the total calories provided. Cholesterol shall be limited to no more than 300 milligrams per day.

1.1.2 Nutrient Database

The USDA Nutrient Database (http://www.nal.usda.gov/fnic/foodcomp/search/) shall be used to assess the nutritional value of the menus proposed by the Contractor.

2. Calorie Requirements Menus shall be planned based on the energy and calorie requirements stated in BUMEDINST 10110.6 for individuals undergoing moderate activity. These calorie requirements are average requirements based on a person of average build and average weight. As such, the calorie requirements for some Marines will exceed this requirement.

The minimum calorie requirement for a Marine is 3,250 calories per day.

2.1.1 Calorie Requirements at Male and Female Recruit Mess Halls

The minimum calorie requirement at recruit mess halls that primarily serve male recruits is 3,950 calories per day.

The minimum calorie requirement at recruit mess halls that primarily serve female recruits is 2,700 calories per day.

2.1.2 Underweight Recruits

Marine Corps Recruits and Officer Candidates designated as underweight by the Marine Corps shall be served double-rations, or two regular servings or portions, of each item offered on the Contractor’s menu.

2.1.3 Marine Corps Personnel Assigned to Weight Control Programs

When directed, the Contractor shall provide reduced meal portions to personnel assigned to weight control programs.

2.1.4 Calorie Requirements at MWTC Bridgeport, California

The minimum calorie requirement for Marines at the Marine Corps’ Mountain Warfare Training Center is 4,063 calories per day.

3. Meat, Poultry, and Seafood Requirements

Unless specifically stated otherwise, meat, poultry, and seafood served shall meet or exceed the USDA's Agricultural Marketing Service (AMS) Specifications.

The minimum cut and grade of the meat, poultry, and seafood used shall be clearly identified in the contractor’s menu plan.

Ground turkey may be substituted for ground beef, provided the use of ground turkey is acceptable to the customer.

Ground turkey fat content shall not exceed 10%, fat content of ground beef shall not exceed 15%, and beef patties shall not exceed 20%.

3.1.1 Meat Portions for Sandwiches

Unless specifically stated otherwise, the minimum meat portion size for sandwiches served for lunch, dinner, a box lunch, or a recreational meal shall be at least four ounces before cooking. The minimum size for a hot dog shall be at least 2 ounces, and the minimum number of hot dogs or portion size for a hot dog entrée, unless another meat item is served with it, (e.g. a hot dog with chili) shall be four ounces, or two hot dogs.

3.1.2 Meat Portions for Breakfast Sandwiches

Unless specifically stated otherwise, the meat portion size for sandwiches served with breakfast shall be at least two ounces before cooking.

4. Bread Requirements

The Contractor shall ensure that the bread served is always fresh. The Contractor shall not serve stale bread, unless stale bread is a specific requirement of an approved recipe (e.g., for croutons, French toast, etc.)

5. Fruit Requirements The Contractor shall take appropriate measures to ensure that the fruit served is ripe enough to eat.

Apples, pears, bananas, and oranges, if provided unadorned, or out-of-the-box, shall be provided as a whole (uncut) piece of fruit.

The Contractor shall specify the size of apples, pears, and oranges served out of the box.

Larger fruits, such as melons, grapefruits, mangos and so forth, if provided out-of the-box, shall be sliced and served in a manner that is appropriate for the fruit.

6. Ice Cream and Frozen Yogurt Requirements

Ice cream or frozen yogurt shall be served with each lunch, dinner, Mid-Rats, and brunch meal.

If the mess hall has both an ice cream bar and one or more soft ice cream machine(s), the Contractor shall serve either hard ice cream, soft ice cream, or frozen yogurt, according to the customer’s preferences. At least two ice cream flavors will be served. Ice cream cones and appropriate syrups (including, but not limited to chocolate, caramel, fudge, and butterscotch syrups), and toppings (including, but not limited to candy sprinkles, chocolate chips, whipped cream, and chopped nuts) will be provided for ice cream sundaes.

If the mess hall lacks both an ice cream bar and a soft ice cream machine, the Contractor shall serve specialty ice cream products (individually packaged ice cream bars, ice cream cones, etc.).

Certain mess halls may limit the ice cream product served to low-fat frozen yogurt.

7. Meal/Menu Requirements The meal/menu requirements listed in Tables 1 through 23 are baseline, or minimum requirements.

The contractor is expected to leverage and apply culinary knowledge and expertise in the development and selection of meal/menu items, menu recipes, and in the manner in which the menu is prepared and served. Dishes that are considered as a healthy choice alternative (e.g., broiled fish) should be offered on a regular basis, consistent with customer preferences and the other menu requirements. Entrees, side dishes, and other menu items should make frequent use of contrasting and complementary foods and spices, and reflect popular food trends.

Plain meats and meat entrees (e.g., roast beef, fried chicken, pot roast, baked ham) should be complemented with more complex meat entrees (e.g., shredded chicken and tomatillo tacos with queso fresco; grilled marinated pork with pineapple-grilled green onion relish; chili-cheeseburgers with grilled chipotle chilies and onions, etc.).

The Contractor shall track the customer’s preferences for all meal/menu items, and adjust menus to accommodate customer preferences, and the acceptability of the items served.

Vegetable dishes may make use of a single vegetable or a combination of vegetables and other ingredients. A plain, simmered, or steamed vegetable dish (e.g., steamed green beans or simmered carrots) should be complimented by a more complex vegetable dish (e.g., green chili pie; butternut squash bisque; southern vegetable pie). Fried vegetable dishes, or dishes with a heavy sauce, should be complimented by a non-fried vegetable dish that does not include a heavy sauce.

The same approach of selecting both simple and complex recipes shall be used when developing and selecting, starch-based dishes, desert dishes, and other foods and dishes required.

Entrees, vegetable dishes, and starch-based dishes may be limited or portioned by the Contractor to one or more choices per trip by the customer through the serving line. If the Contractor intends to limit the choices for these items, the Contractor shall state how it will do this in its proposal.

Condiments, breads, bread spreads, ready-to-eat breakfast cereals, salad bar items, fitness bar items, ice cream, and beverages shall be provided without restrictions, i.e., on an all-you-can-eat basis.

For the purposes of this PWS, corn shall normally be considered a vegetable.

These baseline menu requirements are not intended to restrict the Contractor’s initiative, or inhibit changes when it makes sense to do so. The Assistant Contracting Officer’s Representative, or ACOR responsible for each mess hall may waive one or meal/menu requirements for a time period not to exceed three months. Permanent menu changes will be approved by the Contracting Officer.

8. Fast-Food Meal Option

Unless specifically stated otherwise, a Fast-Food meal option shall be offered with all meals (breakfast, lunch, dinner, brunch, and Mid-Rats).

9. Brunch Meal

The brunch meal shall consist of the food items provided on the standard breakfast menu, Fast-Food breakfast menu, standard lunch menu and Fast-Food lunch menu. The brunch meal when served, shall take the place of both the breakfast and lunch meals. The brunch meal requirements are listed in Table 5.

10. Mid-Rats Meal

The Mid-Rats meal shall consist of the food items provided on the standard breakfast menu, Fast-Food breakfast menu, and Fast-Food lunch menu. Leftover foods from previous meals may also be served in accordance with NAMED P5010 chapter 1. The requirements for the Mid-Rats meal are listed in Table 6.

11. Monosodium Glutamate (MSG)

Monosodium glutamate shall not be added to any menu item prepared by the contractor.

12. Eggs

Serving raw eggs and foods containing raw eggs is prohibited. Recipes which call for uncooked eggs, e.g., mayonnaise, eggnog, ice cream, Caesar salad dressing, hollandaise sauce, etc., will be prepared using only pasteurized frozen table eggs.

Shell eggs that are broken and prepared to order and for immediate service, will be cooked to a minimum internal product temperature of at least 145°F for at least 15 seconds or until the white is firm, not running, and the yolk is set.

Scrambled eggs may be prepared using pasteurized frozen table eggs, pasteurized dehydrated egg mix, or fresh shell eggs. If fresh shell eggs are used for scrambled eggs, the following provisions are required:

Cook bulk amounts of scrambled eggs in small batches of no more than three quarts. Cook to heat all parts of the food to a minimal internal temperature of 155°F (63°C) for at least 15 seconds and until there is no visible liquid egg.

Hold until served at 140°F or higher.

Do not combine just cooked scrambled eggs to the batch held on a hot food table. A clean sanitized container is required for each batch of scrambled eggs.

13. Salad Bar The Contractor shall provide at least seven different salad bar menus, in accordance with the requirements listed in Table 9.

A Salad Bar shall be provided with every meal except breakfast.

14. Specialty Bars The Specialty Bars shall provide a trendy variety of highly acceptable nutritious entrees, as an alternative to the Main Line or the Fast Food menus. The Specialty Bar shall be served for the Lunch and Dinner meals in facilities that can accommodate the bar. Each facility must be reviewed to ensure the capabilities of the equipment can accommodate the requirements of the Specialty Bars.

15. Fitness Bar The Contractor shall provide a Fitness Bar for each meal in accordance with the requirements listed in Table 10. All Fitness Bar items shall be clearly identified with a sign or placard identifying the item as a “Fitness Bar Item”. A Fitness Bar shall be provided with every meal. Other items served shall be identified as a Fitness Bar Item per direction provided herein, or as directed by the mess hall ACOR.

16. Sauces and Gravies The Contractor shall provide a sauce or gravy with entrees when it is appropriate to do so. For example, it is always appropriate to serve Hollandaise sauce with Eggs Benedict, or beef gravy as an adjunct to an open-faced roast beef sandwich.

17. Meal Requirements

Tables 1-23 delineate specific baseline meal/menu requirements for specific meals and meal services.

MAIN LINE BREAKFAST MEAL REQUIREMENTS

2. One cereal of the four served shall be non-presweetened and fortified with folic acid, calcium, and iron.

2. Turkey sausage or turkey bacon may be substituted for pork sausage or bacon, if acceptable to the customer.

2. Provide at least one choice with each breakfast meal. Rotate choices according to customer preferences.

2. One sweet dough product daily; rotate choices.

Notes:

1. The customer shall be allowed at least one egg choice and at least one breakfast meat choice, along with the breakfast potato dish, pancakes, french toast, or waffles, and as many pastries as the customer desires. Hard cooked eggs and creamed beef with biscuits shall be provided in addition to these choices, if the customer desires.

Table 1: Breakfast Meal Requirements

FAST-FOOD BREAKFAST MEAL REQUIREMENTS

2. One sweet dough product daily; rotate choices.

Notes:

1. The Fast-Food Breakfast shall provide a trendy variety of highly acceptable nutritious entrees, as an alternative to the Main Line Breakfast menu

Table 2: Fast-Food Breakfast Meal Requirements

MAIN LINE LUNCH AND DINNER MEAL REQUIREMENTS

2. The soup, stew, chowder, or chili for the dinner meal shall be different than the one served for lunch.

3. The soup, stew, chowder, or chili selection shall compliment the rest of the meal.

2. An appropriate sauce or gravy will be offered separately as an adjunct to the entrées.

3. At least one entrée shall be non-fried, and contain not more than 15 grams of fat per serving.

4. Ground turkey may be substituted for ground beef, provided it is acceptable to the customer.

5. Ground turkey will generally not be substituted for ground beef if a poultry entrée is also being served with the meal.

6. Excessive fat will be trimmed from meats prior to carving and serving.

2. Not more than one gas-forming cooked vegetable such as cabbage, cauliflower, broccoli, brussel sprouts, dried beans or peas will be offered per meal.

3. Not more than one starchy vegetable (corn, lima beans, and peas) shall be served per meal.

4. At least one vegetable dish shall be non-fried, and prepared with a minimum of fat.

2. If one of the entrees contains a significant portion of potatoes, pasta, macaroni, risotto, or rice (e.g. lasagna, spaghetti and meatballs, etc.), one starch-based dish may be offered. The starch-based dish shall complement the entrées.

3. At least one non-fried starch-based dish shall be offered with each meal.. In addition, a bread dressing will be served if appropriate for the meal or entrée (e.g. with roast chicken or turkey).

2. Ice cream shall be served in the facilities that the equipment supports a Full Service Ice Cream Bars.

3. For the full service a ice cream bar and self serve ice cream, Manager's choice; at a minimum two (2) of the four (4) syrups and three (3) of seven (7) toppings will be offered.

Notes:

1. The customer shall be allowed at least one choice of entrée, starch-based dish and vegetable dish for each trip through the serving line, and as many of the dessert dishes, and ice cream items as the customer desires.

Table 3: Lunch and Dinner Meal Requirements

FAST-FOOD LUNCH/DINNER MEAL REQUIREMENTS

2. The soup, stew, chowder, or chili for the dinner meal shall be different than the one served for lunch.

3. The soup, stew, chowder, or chili selection shall compliment the rest of the meal.

Notes:

1. The Fast-Food shall provide a trendy variety of highly acceptable nutritious entrees, as an alternative to the Main Line menu

Table 4: Fast-Food Lunch/Dinner Meal Requirements

BRUNCH MEAL REQUIREMENTS

Breakfast Items

2. Turkey sausage or turkey bacon may be substituted for pork sausage or bacon, if acceptable to the customer.

2. Provide at least one choice with each breakfast meal. Rotate choices according to customer preferences.

2. One sweet dough product daily; rotate choices.

Fast-Food Breakfast Items

Lunch Items

2. The soup, stew, chowder, or chili for the dinner meal shall be different than the one served for lunch.

3. The soup, stew, chowder, or chili selection shall compliment the rest of the meal.

2. An appropriate sauce or gravy will be offered separately as an adjunct to the entrées.

3. At least one entrée shall be non-fried, and contain not more than 15 grams of fat per serving.

4. Ground turkey may be substituted for ground beef, provided it is acceptable to the customer.

5. Ground turkey will generally not be substituted for ground beef if a poultry entrée is also being served with the meal.

6. Excessive fat will be trimmed from meats prior to carving and serving.

2. Not more than one gas-forming cooked vegetable such as cabbage, cauliflower, broccoli, brussel sprouts, dried beans or peas will be offered per meal.

3. Not more than one starchy vegetable (corn, lima beans, and peas) shall be served per meal.

4. At least one vegetable dish shall be non-fried, and prepared with a minimum of fat.

2. If one of the entrees contains a significant portion of potatoes, pasta, macaroni, risotto, or rice (e.g. lasagna, spaghetti and meatballs, etc.), one starch-based dish may be offered. The starch-based dish shall complement the entrées.

3. At least one non-fried starch-based dish shall be offered with each meal.. In addition, a bread dressing will be served if appropriate for the meal or entrée (e.g. with roast chicken or turkey).

2. Ice cream shall be served in the facilities that the equipment supports a Full Service Ice Cream Bars.

3. For the full service a ice cream bar and self serve ice cream, Manager's choice; at a minimum two (2) of the four (4) syrups and three (3) of seven (7) toppings will be offered.

Fast-Food Lunch Items

Notes:

1. All requirements/notes applicable to the breakfast, Fast-Food breakfast, lunch-dinner and Fast-Food lunch-dinner meals are applicable to the Brunch meal.

Table 5: Brunch Meal Requirements

MID-RATS MEAL REQUIREMENTS

Standard Breakfast Items

2. One cereal of the four served must be non-presweetened and fortified with folic acid, calcium, and iron. One cereal shall be a granola.

2. The customer shall be allowed to choose at least one of these four choices.

2. Provide at least one choice with each Mid-Rats meal. Rotate choices according to customer preferences.

2. One sweet dough product daily; rotate choices.

Fast-Food Breakfast Items

Fast-Food Lunch Items

Notes:

1. All requirements/notes applicable to the breakfast, Fast-Food breakfast, and Fast-Food lunch-dinner meals are applicable to the Mid-Rats meal.

Table 6: Mid-Rats Meal Requirements

BEVERAGE REQUIREMENTS

Notes:

1. Hot water suitable for making tea or cocoa shall be provided at every meal.

2. Beverage menu requirements may be simplified at mess halls that lack adequate beverage dispensers to accommodate the various beverage requirements. Changes of this nature shall be approved by the Contracting Officer.

Table 7: Beverage Requirements

CONDIMENT REQUIREMENTS

Notes:

1. The size of the bottle for items required to be placed on tables shall not exceed 16 fluid ounces. Appropriate jars or plastic bottles may be substituted for glass bottles.

2. Multi-serving condiment dispensers may be used to dispense condiments.

3. Multi-serving dispensers, if used, shall be clearly labelled, indicating the name of the condiment.

Table 8: Condiment Requirements

BREAD REQUIREMENTS

2. At least two types will be low calorie/fat free muffins out of at least five types. Rotate choices per customer’s preferences.

2. Provide at least four different types of fresh bagels out of a range of at least eight types.

3. At least two of the four types of bagels provided daily shall be whole grain. Rotate choices per customer’s preferences.

Notes:

1. Hamburger buns shall be provided when hamburgers are served, if the bun is not provided with the hamburger when it is served.

2. Hotdog buns shall be provided when hotdogs are served, if the bun is not provided with the hotdog when it is served.

Table 9: Bread Requirements

SALAD BAR REQUIREMENTS

Notes:

1. The salad bar requirements cited above are minimum requirements, and the Contractor may choose to provide other salad bar items in addition to the items cited above, including, but not limited to items such as almonds, alphalfa sprouts, anchovies, bean sprouts, chopped meats, dried fruits (apricots, avocados, dates, figs, raisins, etc.), asparagus, artichokes, avocados, bean varieties, bok choy, brussel sprouts, cabbage, corn, beets, pine nuts, spices, peanuts, peas, radishes, scallions, squash, and tofu.

2. Salad bar fruits and vegetables shall be sliced, chopped, diced, shredded, julienned, etc. when appropriate.

3. Salad bar requirements may be simplified at mess halls that lack an adequately sized salad bar, or at mess halls that serve less than 300 meals per day. Such changes shall be approved by the Contracting Officer.

4. The Contractor shall ensure food items are continuously replenished to create a well-balanced, eye appealing salad bar.

5. Fresh spinach* shall be served as a tossed salad at a minimum of six meals per week.

6. Items identified with an asterisk (*) shall be identified as a Fitness Bar Item.

Table 10: Salad Bar Requirements

BREAKFAST FITNESS BAR REQUIREMENTS

2. Canned fruit shall be packed in light syrup.

2. Canned fruit shall be packed in light syrup.

2. Canned fruit shall be packed in light syrup.

2. Canned fruit shall be packed in light syrup.

2. Canned fruit shall be packed in light syrup.

Hard cooked eggs

Notes:

1. A Breakfast Fitness Bar will be offered daily in addition to the standard breakfast menu.

2. The self-service breakfast is designed to offer the patron an alternative to the Standard Breakfast meal while lowering sodium, fat and cholesterol.

3. Contractor shall ensure food items are continuously replenished to create a well-balanced, eye appealing serving line.

4. Appropriately set-up and display the Fitness Bar using the salad bar in the self-service area.

5. Contractor shall place one or more signs identifying the items as “Fitness Bar Item” and Fitness Bar locations with in the facilities.

6. Fresh fruits shall be served in an attractive manner (e.g., arranged in one or more large bowls or other serving dishes), and not placed or served on individual serving dishes.

7. Fresh fruit salads or fruit combinations may be provided for one or more of the fresh fruit choices.

8. Canned fruits may be combined to make fruit salad and provided as a substitute for one or more canned fruit choices.

Table 11: Breakfast Fitness Bar Requirements

FRUIT SUPPORT REQUIREMENTS

Notes:

1. Provide either fruit support, in accordance with the customer’s request.

2. 2 pieces of fruit equates to one ration.

3. Officer Candidate School, The Basic School, Marine Corps Combat Service Support Schools and School of Infantry Training Commands are authorized to requisition fruit in support of conditioning hikes only. This support is limited to apples, oranges, tangerines, nectarines, pears or bananas.

4. Units will submit requests for fruit support to the ACOR/FSO seven calendar days prior to the event. The request shall identify the total portions and have all accompanying documentation to include by name rosters.

Table 12: Fruit Support Requirements

HOT AND COLD BEVERAGE SUPPORT REQUIREMENTS

Notes:

1. Provide either hot beverages or cold beverages, in accordance with the customer’s request.

2. Sixteen ounces of beverage equates to one ration.

3. Beverages are authorized to be provided only to those security guards actually performing sentry duty in an outdoor environment, who are exposed to the elements for an extended period of time.

4. Hot and cold beverage support is authorized for all military personnel performing strenuous activity during extreme climatic conditions.

5. Requesting units will submit a standard request to the FSO/ACOR in a timely manner to ensure adequate time for processing/validation and delivery to the designated mess hall manager prior to the event. The FSO/ACOR will provide this request to the designated mess hall manager.

6. Units will submit requests for either hot beverages or cold beverages support to the ACOR/FSO seven calendar days prior to the event. The request shall identify the total portions and have all accompanying documentation to include by name rosters.

Table 13: Hot and Cold Beverage Support Requirements

RECREATIONAL MEAL REQUIREMENTS

2. Provide one portion of each recreational meal.

Notes:

1. Requesting Party's choice includes a combination of two meat entrees. During planning stage, Patron may request Baked Chicken be substituted for BBQ Chicken.

2. If patron desires, optional salads may be substituted. i.e. Cole Slaw, Macaroni Salad, etc.

3. Patron has a choice between Potato Chips, Baked Chips, Corn Chips or Pretzels. Two (2) of the four (4) chips will be offered.

4. Dinner rolls will be provided proportionally, to accompany the non sandwich items. i.e. Chicken or Spareribs.

5. All meat entrees with the exception of the Beef Patties and Hotdogs will be thoroughly cooked prior to being sent to the event.

6. All Food Safety Guidelines must be adhered to. Ensure at pick up, the patron understands the importance of food safety and proper temperatures

7. Caution shall be exercised when serving Potentially Hazardous Foods (PHF) i.e. salads, dairy products and dressings at recreational events as stipulated in NAVMED Instruction P5010 Manual of Naval Preventive Medicine Chapter 1 Food Safety. These products must be properly refrigerated prior to leaving the mess hall.

Table 14: Recreational Meal Requirements

BREAKFAST BOX MEAL REQUIREMENTS

2. Breakfast sandwich size shall be equal to or larger than the size of breakfast sandwiches typically offered at commercial restaurants.

3. The meat portion of the breakfast sandwich shall be at least 2 ounces, uncooked.

4. The egg portion of the breakfast sandwich shall be equal to or greater than the egg provided by one extra large egg.

Notes:

1. All Food Safety Guidelines must be adhered to. Ensure at pick up, the patron understands the importance of food safety and proper temperatures

2. Caution shall be exercised when serving Potentially Hazardous Foods (PHF) as stipulated in NAVMED Instruction P5010 Manual of Naval Preventive Medicine Chapter 1 Food Safety. These products must be properly refrigerated prior to leaving the mess hall.

Table 15: Breakfast Box Meal Requirements

LUNCH/DINNER BOX MEAL REQUIREMENTS

2. The net weight of the cold cuts provided within the sandwich (not including cheese, if provided) shall be at least four ounces.

3. The net weight of the cheese provided within the sandwich shall be at least 1/2 ounces.

4. Sandwiches shall be made on Kaiser rolls, rolls used for preparing submarine sandwiches, or rolls of an equivalent size and quality.

5. Hamburger buns, hot dog buns, or ordinary slices of white, wheat or rye bread shall not be used.

2. Net weight of potato chips or pretzels provided shall be at least one ounce. Other snack chips, such as corn chips or tortilla chips may be offered.

2. Candy bars shall weigh at least 1.5 ounces.

3. An equivalent sized granola bar may be substituted.

4. Trail mix shall weigh at least 0.5 ounces.

2. Raisins shall weigh at least 1 ounce

Notes:

1. All Food Safety Guidelines must be adhered to. Ensure at pick up, the patron understands the…