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

1-48. Mobile Food Service.

Department of the Navy
Bureau of Medicine and Surgery

1. Mobile food service or canteen trucks are operated as authorized by the Navy Exchange Manual and MCO 4066.13. They must be maintained in a clean, sanitary condition at all times. Only single-service articles will be provided for use by the consumer. Operators who dispense food items from these vehicles must have received the food service sanitation training required by SECNAVINST 4061.1. Medical department personnel must regularly inspect these trucks and carts while they are in operation.

2. All food service equipment in mobile vans must be equivalent to or meet applicable design and performance standards of the NSF. Food carts will be equivalent to or be listed by NSF Standard No. 59.

3. Mobile food service trucks and carts may serve only foods that are prepared and packaged in individual servings. Soups (and soup-like food) will be maintained and served at temperatures of 140 degrees F or higher. All food items must be transported and stored according to the requirements described in this chapter.

4. An enclosed service building separated from the food preparation operation must be provided for supplying and maintaining mobile food service trucks.

Figure 1-4. Sample Food and Beverage Vending Machine Inspection Report

a. Potable water servicing equipment will be stored and handled in a manner that protects the water and equipment from contamination.

b. Where a mobile food service truck liquid waste retention tank is used, it must be thoroughly flushed and drained during the servicing operation. All liquid wastes must be discharged to a sanitary sewage disposal system.

5. Transportation of food from a centralized kitchen to a satellite dining facility poses special hazards which increase in proportion to distance and time. Therefore, all foods must be transported in covered containers or completely wrapped or packaged to protect them from contamination, and all potentially hazardous food must be maintained at 40 degrees F or below, or 140 degrees F or above during transportation.