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Sanitation of Foodservice Spaces - 14164_25
Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
Defense Against Radiological Agents
sufficient  disposable  towels.  Heads  should  be  located within or immediately adjacent to toilet areas as well as within food preparation areas. These heads must be kept in a clean and orderly appearance. An authorized soap dispensing system and hot and cold running water are also required for use by personnel. Garbage  and  Trash  Disposal The method of collection and disposal of garbage may differ on various ships or stations, but the basic requirements are the same. Garbage must be disposed of promptly to prevent contamination of spaces and to eliminate  a  possible  fire  hazard. Garbage  and  refuse  must  be  kept  in  leakproof, nonabsorbent containers and a sufficient number should be provided to prevent overfilling. Containers will be emptied as necessary during operations and at the close of  each  workday.  After  being  emptied,  each  container should be thoroughly cleaned, inside and outside, in a manner  that  will  not  cause  contamination  of  food, equipment,  utensils,  or  food  preparation  areas.  Suitable facilities, including hot water and detergent, should be provided and used for washing the containers. Ashore  galleys  and  outside  refuse  and  garbage storage areas or enclosures should not be located within 100  feet  of  the  foodservice  facility.  They  should  be placed on or above a smooth surface of nonabsorbent material  such  as  concrete  or  machine-laid  asphalt. These  surfaces  must  be  kept  clean  and  in  good condition. Food  waste  disposers  or  grinders  may  be  used  for garbage disposal provided they are designed and/or located in a reamer that prevents contamination of food contact surfaces as a result of a splash and aerosol generation. Potable water should be used as a flushing medium unless otherwise indicated by BUMED. Insect and Rodent Control According to BUMED, the term vector is used to refer to all insects, rodents, and related animals that are significantly  related  to  the  transmission  of  disease  to man, act as intermediate hosts or reservoirs of disease, present  problems  of  sanitary  or  hygienic  significance, or   otherwise   affect   the   health   and   efficiency   of personnel. Programs  for  controlling  vectors  are  command responsibilities  coordinated  through  public  works programs  and  medical  departments.  Because  the  first and most important step in control is to destroy breeding grounds,   basic   sanitation   measures   for   which foodservice  personnel  are  responsible  must  be  strictly enforced. The foodservice facility and its adjacent grounds must  be  kept  clean  and  free  of  litter  and  debris. Openings to the outside should be effectively protected against the entrance of rodents and insects by use of self-closing  doors,  closed  windows,  screens,  air curtains,   or   other   means. Screens   should   be tight-fitting, free of breaks or tears, and not less than 16 to  1  mesh. However,  screens  are  not  required  in air-conditioned foodservice spaces where windows or portholes  are  sealed  closed. Space Cleanliness In  most  foodservice  operations,  a  space  inspection is conducted before securing. At most commands the inspection is conducted by the duty supply officer or a senior MS. Areas of concern are sanitation, fire, safety, and security. Always  remember  that  strict  sanitation  procedures should   be   followed   in   all   areas   of   foodservice operations.  Cleanliness  can  never  be  overemphasized. FOOD  SERVING  AREAS.—  All serving lines should be equipped with a functional sneeze shield. It must present a barrier between the oral zone of patrons within  the  normal  range  of  stature  and  the  food displayed  for  service. Proper  cleaning  and  sanitizing  procedures  for foodservice  equipment  on  the  line  and  around  the serving area are equally important in the galley. A number of regulations attendant to serving food must be observed to reduce the possibility of food infection. All pans,  serving  utensils,  and  counters  must  be  kept immaculately  clean  and  sanitized. Self-service salad bars must be carefully supervised to prevent contamination of food items by patrons, thereby preventing the transmissions of pathogenic organisms  from  one  person  to  another. FOOD   PREPARATION   AREAS.—   High standards  of  sanitation  and  cleanliness  must  be maintained at all times in these areas, As an MS, you will practice and enforce the “clean as you go” policy for  every  foodservice  person.  Cleaning  in  this  way helps maintain high sanitation standards as well as cut down on the cleanup time after the meal and at end of the workday. Wash  your  hands  and  equipment  first before starting to prepare food items. Contaminated hands or equipment leads to contaminated food. Keep 1-16

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