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worktables sanitized and immaculate y clean. Do not
use steel wool for cleaning. Smoking is not permitted
in any foodservice areas.
RECEIVING AND FOOD STORAGE
AREAS.— Before receiving and storing food items, it
is very important that loading docks, piers, or areas
where foods are received and stored must be thoroughly
cleaned to avoid food contamination. Stores must be
inspected for the presence of cockroaches and other
insect pests before they are stored. Correct storage
procedures play a major role in preventing food-borne
illnesses and increasing the storage life of food. High
levels of sanitation and safety must be maintained in all
food storage facilities.
Food items should be safely
palletized or placed on shelves in an appropriate manner.
This proper storage allows proper cleaning and prevents
insect and rodent infestation.
DEFENSE AGAINST RADIOLOGICAL,
BIOLOGICAL, AND CHEMICAL
AGENTS
The nature of the radiological, biological, and
chemical contamination problem and the basic
procedures to be followed when decontaminating food,
galleys, spaces, and equipment are discussed in the
following paragraphs.
DEFENSE AGAINST RADIOLOGICAL
AGENTS
Radiological defense includes all such measures to
minimize personnel and material damage from
radioactivity. The basic responsibility for this function
resides with the damage control organization of the ship
or station. Your basic guidance in radiological defense
matters will come from them.
Supply department
personnel are normally assigned appropriate duties
according to the damage control plan. You should be
aware of the plans and procedures to be followed on
board your ship or station.
Emergency operations are those that immediately
follow the blast.
During this period, a realistic
evaluation of the disaster is made and initial steps
toward recovery are taken. Protective clothing
monitoring equipment and decontamination gear will
also be needed.
RADIOLOGICAL CONTAMINATION
Blast damage and thermal radiation may result in
partial or complete destruction of messing facilities and
food items. Radioactivity is important because of the
effect it has on the human body. Because of its ability
to penetrate matter deeply, gamma radiation is usually
considered to be the most hazardous. Since the principal
source of alpha particles would be the unfissioned
nuclear material of the weapon, the probability of
significant alpha contamination from nuclear detonation
is small. Beta particles have poor penetrating ability.
Ordinary clothing will stop beta particles. They enter
the skin only to a depth of about one-fifth of an inch, but
their ionizing power is about 100 times that of gamma
rays. When ingested with food, inhaled, or admitted
into the body through cuts or open wounds, beta
particles meet no barriers and become particularly
destructive if they are retained in the body for sometime.
Therefore, in food preparation and service, all forms of
radioactivity should be regarded as hazardous.
Radioactivity may be introduced into exposed
materials that are close to the burst. Such items as soap,
table salt, copper, or brass may become radioactive as a
result of radiation (the action of neutrons).
Radioactivity may also be carried by blast residues, the
principal one being dust particles. A person
contaminated by radioactive materials can easily
contaminate an otherwise safe object or area. If the
person handles foods, the foods can become
contaminated. Radioactivity cannot be destroyed by
cooking or sterilization; neither can it be neutralized by
chemical treatment. It must be removed as completely
as possible to a limit of radioactivity set by the command
authority in the light of existing circumstances.
MONITORING TO DETERMINE EXTENT
OF RADIOACTIVITY
Radioactive materials can only be removed by
physical means. The extent of radioactivity existing in
any food preparation or serving area should be
determined by a survey with radiac monitoring
equipment. This includes the galley utensils, food for
preparation, dinnerware, the scullery, and all personnel
involved in food preparation and service. If the survey
so indicates, it may be necessary to reestablish the mess
in another area designated as safe by the commanding
officer.
The supply officer is responsible for taking the
necessary precautions to make sure the food served is
free from radioactive contamination. Galleys and other
food preparation spaces, food, equipment, utensils,
dinnerware, and personnel engaged in the foodservice
operation should be carefully monitored by qualified
persons with appropriate monitoring equipment to learn
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