Manual of Naval Preventive Medicine: Chapter 1: Food Service Sanitation: Chapter 1: Food Service Sanitation: Section I. General Information: 1-1. Introduction.

Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
Section I. General Information

1-1. Introduction.

Department of the Navy
Bureau of Medicine and Surgery

1. This chapter provides guidance for all Navy and Marine Corps personnel who are concerned with food service sanitation. This guidance is applicable to all employees and includes civilian (also the Military Sealift Command), officer, and enlisted personnel. Although designed primarily for medical department use, other Department of the Navy personnel, both supervisory and nonsupervisory, should use this publication as a guide for all aspects of sanitary food service.

2. The latest edition of the Food and Drug Administration's (FDA) "Food Protection Unicode" may also be used for guidance. When principles and procedures in these publications vary, this chapter must take precedence.

3. The handling of food in its many phases from point of production to final consumption requires careful surveillance at all times. Supervision of sanitary practices in food service operations is a vital and demanding task of medical and food service personnel. Carelessly handled food is easily contaminated and readily supports the growth of many disease-producing microorganisms. Current and correct food sanitation practices prevent physical, chemical and microbial contamination of foods, the growth of pathogenic microorganisms, and preclude toxin production. To ensure these practices are followed, close vigilance and careful monitoring of food service operational techniques by medical personnel is required. Good food prepared and served in clean attractive surroundings contributes to the morale and welfare of any command. Food sanitation programs should be conducted with the goal of preventing illness arising from poor sanitary practices in the storage, preparation, and serving of food. The proper supervision of a sound program of approved food service principles by medical and food service personnel provides an excellent safeguard of the health and welfare of the Navy and Marine Corps.