According to which reference are temperatures maintained for storage of potentially hazardous foods confirmed?

The correct reference for confirming the temperatures maintained for storage of potentially hazardous foods is NAVMED P-5010 Chapter 1. This document provides guidance on various aspects of food safety and sanitation specific to Navy operations. It outlines critical temperature control measures necessary to prevent foodborne illness, detailing the safe temperature ranges for storing potentially hazardous foods, thereby ensuring that food safety standards are met on Navy ships.

NAVMED P-5010 Chapter 1 is particularly important because it serves as a comprehensive guideline that addresses food handling, storage, and serving practices, which are essential for maintaining food safety aboard vessels. Proper temperature control is a fundamental component of those practices, as it helps inhibit the growth of harmful bacteria in food items.

Other references, while they may provide relevant information on different aspects of sanitation or cleanliness, do not specifically concentrate on the temperature requirements for food storage. Therefore, NAVMED P-5010 Chapter 1 stands out as the critical resource that confirms and explains these important temperature maintenance protocols.