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

1-43. Clubs, Messes, Exchanges, and Concessions (Food Service Facilities).

Department of the Navy
Bureau of Medicine and Surgery

1. Navy messes ashore (clubs) are operated as authorized by Bureau of Naval Personnel Instruction (BUPERSINST) 1710.13, Operation of Navy Messes Ashore and Package Stores. Afloat, Officers' and CPOs' messes are operated as authorized by NAVSUP PUB 486, Volume II, Food Service Management-Officers' Quarters and Messes Afloat and Chief Petty Officers' Messes Afloat.

2. Marine Corps messes and clubs are operated under MCO P1746.13.

3. Navy and Marine Corps exchanges are operated under instructions contained in the Navy Exchange Manual and Marine Corps Exchange Manual, respectively.

4. Clubs, messes, exchanges, and concessionary food service operations must comply with sanitary standards and regulations prescribed in this chapter. The Mess Manager or supervisor (military or civilian) should maintain close liaison with the medical officer or representative to ensure compliance with all sanitation requirements. These food service facilities must be inspected at the same intervals as any food service facility by the medical officer or representative, preferably in company with the mess manager or supervisor.

5. All food procured by clubs, messes, exchanges and concessions must be from approved sources. A Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement may be obtained from Headquarters, U.S. Army Health Services Command, Fort Sam Houston, TX 78234 for CONUS or from the U.S. Army Commander of the Major Overseas Army Medical Command within whose geographic area the procurement is to be made. Other government inspection directories are listed in Paragraph 1-5.

6. All meats and meat products, poultry and seafood delivered to clubs, messes, exchanges and concessionaires must have been inspected and approved by the USDA, USDC, or personnel of the U.S. Army Military Veterinary Service.

7. When the fitness of any food item appears questionable the mess manager or supervisor must request the installation medical officer or representative conduct an inspection to determine its fitness for human consumption.

8. All food service personnel must receive training in accordance with SECNAVINST 4061.1 Series and Food Service Sanitation Training Certificates (NAVMED 4061/1), which indicate current training status, must be available for review by the food service sanitation inspector as requested.