Which of the following is NOT a requirement of Navy food service sanitation protocol?

Immediate recycling of leftover food is not a requirement of Navy food service sanitation protocol. Instead, food safety regulations generally emphasize appropriate handling and storage of leftover food rather than recycling it. The focus is on ensuring that any leftover food is either properly stored for future use, discarded if unsafe, or served within a time frame that minimizes health risks.

Regular cleaning and disinfecting, maintaining proper food storage temperatures, and providing handwashing training for all staff are critical components of food service sanitation protocols. These practices are established to prevent foodborne illnesses and ensure a safe environment for food preparation and service. Regular cleaning and disinfecting help eliminate contaminants, proper food storage temperatures ensure perishables remain safe to consume, and handwashing training is essential for food handlers to prevent the spread of pathogens. Each of these practices is aimed at maintaining high standards of hygiene and food safety within Navy food service operations.