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
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
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
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.
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,
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
Wash your hands and equipment first
before starting to prepare food items. Contaminated
hands or equipment leads to contaminated food. Keep