Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation: VII: Health Standards for Food Service Personnel
Department of the Navy
Bureau of Medicine and Surgery
1. When inspecting and observing food service personnel, the MDR must be concerned with the early detection of communicable diseases, particularly those associated with transmission by food. Food service personnel who present symptoms of communicable disease must be referred to the medical department by their supervisor prior to performing their daily duties. Food service personnel who have a communicable disease must be prohibited from working in food service areas until pronounced fit for resumption of duties by the medical officer or representative.
2. When diarrhea epidemics occur, bacteriological screening may include food service personnel at the discretion of the medical officer, EHO or PMT investigating the outbreak. Laboratory tests for screening should be done by specially trained and qualified medical personnel. Laboratory assistance of this nature is available on request from a NAVENPVNTMEDU or any other Armed Forces medical facility which operates a clinical laboratory.