Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
Section VI: Sanitary Precautions to be Observed When Preparing and Serving Food

1-37. Introduction.

Department of the Navy
Bureau of Medicine and Surgery

1. Food poisoning and the spread of foodborne illness would be a thing of the past if foods were processed, prepared, and served with careful adherence to recommended sanitary practices. The majority of foodborne illnesses can be traced to one or more of the following: food that has been prepared too far in advance of serving; poor refrigeration; disregard of time and temperature factors; lack of adherence to personal hygiene standards; or to food service personnel who were ignorant or careless in applying recommended techniques. These factors must be continually emphasized in food service training programs to impress personnel engaged in food service of the importance of proper technique.

2. Even with exact care in handling, most uncooked foods will harbor some microorganisms. The growth of these organisms can be prevented or retarded through proper temperature control. Only the quantity of food which will be consumed at each meal period should be prepared. To assure uniformity and safe products, food must be prepared and cooked in accordance with the methods prescribed in the Armed Forces Recipe Service (NAVSUP PUB 7 or MCO P10110.42 and .43).