Display and Service - 2

Food Requiring Special Consideration

For this purpose, you can refer to the list below for special requirements for certain foods:

Food	Requirement
Ground meat	Serving raw or rare ground meat is prohibited due to the potential for growth of pathogenic micro-organisms, which can only be rendered harmless upon cooking to the appropriate internal cooking temperature.
Stuffing, salads, hash, and ground beef	Stuffing, salads, hash, and ground beef are to be discarded after meal service.  These foods are all potentially hazardous from the standpoint of Foodborne Illness and saving them for re-service presents too much risk. Further, salads such as egg, tuna, chicken, etc. and ground meat shall not be used as sandwich filling for box lunches for crews due to their potentially hazardous nature.
Poultry and Seafood	Serving raw or rare poultry and seafood is prohibited.
Fresh Eggs	Serving raw or half done eggs is prohibited.
Hollandaise and other sauces	Hollandaise and other sauces which pending service must be held in the 5°C (41°F) to 60°C (140°F) range may be exempt from the temperature requirements provided they are prepared from fresh ingredients and discarded as waste within three hours after preparation.  Where such sauces require eggs, only shell eggs shall be used.

Milk

All milk and fluid milk products for drinking purposes shall be purchased and served in the original individual container in which they are packaged at the milk plant, or shall be served from an approved bulk milk dispenser.  

Cream, whipped cream, or half and half, which is to be consumed on the premises, may be served from the original container of not more than one-half gallon capacity or from a dispenser approved by the Chevron-appointed adviser.

Food Transit And Transportation

Transit and Transport

Protection of prepared foods during transit from the kitchen for offsite consumption shall include:

1. Application of good hygiene and sanitation practices of the transit facilities or designated vehicles.
2. Application of good hygiene and sanitation practices in loading, storage and transportation of prepared food.
3. Food grade safe transit container shall maintain proper temperature for both hot and cold prepared foods:
• Cold prepared foods must be held and transported at safe temperatures of 5⁰C (41⁰F) or lower.
• Hot prepared foods must be held and transported at safe temperatures of to 60⁰C (140⁰F) or higher.
4. If perishable food cannot be held at the above temperatures, within two hours, the food should be removed and not left out for others to eat. Remove or decline perishable food within one hour of display/delivery if the food is left at room temperature above 32.2⁰C (90⁰F).