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careless preparation, serving, or storage of food.
Consequently, he or she must ensure the following
accomplishments:
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Frequent inspections of equipment and personnel
are conducted.
Formal and informal training is carried out as
dictated.
All foodservice personnel receive physical
examinations as prescribed in SECNAVINST
4061.1 and NAVMEDP-5010-1.
As the most senior MS, you will be directly
responsible to the FSO for the maintenance and sanitary
conditions of all foodservice spaces, equipment, and
utensils.
In this position, you must prescribe and enforce the
rules and regulations regarding the general cleanliness
and sanitation of equipment, utensils, and working
uniforms of foodservice personnel. Additionally, you
are responsible for the proper storage of food equipment
and for the use of sanitary procedures in the preparation
and service of food.
Frequency of Inspections
To make sure all foodservice section rules and
directed procedures are being followed, the FSO and the
senior MS should make both routine daily inspections
and thorough weekly inspections of all foodservice
personnel, spaces, and operations.
Training
Foodservice personnel play an important role in the
prevention of foodborne illness by adhering to good
personal hygiene procedures. For foodservice personnel
to understand these practices and procedures and
appreciate their importance in preventing foodborne
illness, they must receive formal training as prescribed
in SECNAVINST 4061.1 in addition to their regular,
supervised on-the-job instruction. Chapter 1 discusses
the types, degrees, and frequencies of all required
training necessary for all foodservice personnel.
Physical Examinations
Physical examinations are a means of medically
screening personnel for evidence of communicable
disease before initial assignment in foodservice. They
are conducted to, at a minimum, detect
diseases that may be transmitted by food
evidence of
To this end,
you must make sure all personnel receive an initial
physical examination before they are assigned
foodservice duties. The specific regulations governing
physical examinations are discussed in chapter 1.
Additional guidance can be found in chapter 1 of the
NAVMED P-5010.
Monitoring Temperatures
Foodservice personnel must exercise special and
continuous close surveillance over all food items,
foodservice spaces, and foodservice equipment to make
sure prescribed temperatures are constantly maintained.
You must make sure this action is taken to prevent the
following conditions:
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Damage to food items
Heat stress conditions in food preparation spaces
Improper preparation of food
Inadequate holding temperatures for prepared
food items
Inadequate temperatures in the dishwashing and
sanitizing process
Consequently, you must develop and carry out a
system for monitoring the temperatures of these items.
FOOD ITEMS.– You should supervise the length
of time that foods are held at room temperatures during
handling and preparation. This will aid in making sure
contamination does not occur. Hand preparation not
only increases the likelihood of contamination but
increases the time foods are at room temperature. The
following are some objectives you want to accomplish
when regulating temperatures of food items from the
time the food is broken out until it is consumed or
discarded:
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Make sure food is always refrigerated except
during actual preparation or serving.
Keep time between preparation and consumption
to a minimum.
Keep frozen foods frozen until removal for
preparation.
Thaw food at temperatures between 36°F and
38°F.
Never thaw food by exposure to heat or in water.
Once thawed, never refrigerate food.
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