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Page Title: Frequency of Inspections
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careless  preparation,  serving,  or  storage  of  food. Consequently,  he  or  she  must  ensure  the  following accomplishments: l l l 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: l l l l l 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: l l l l l l 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. 13-22

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