Manual of Naval Preventive Medicine
NAVEDTRA 13100
Chapter 1: Food Service Sanitation
Department of the Navy
Bureau of Medicine and Surgery
Table of Contents
Forward
Section I. General Information
1-1. Introduction
1-2. Purpose
1-3. Definitions
1-4. Responsibilities
1-5. Procurement of Food Items
1-6. Inspection of Food Items
1-7. Disposition of Unsatisfactory Food Items in
Navy and Marine Corps Messing Facilities
Section II. Standards and Sanitation of Food Service Equipment and Utensils
1-8. Standards
1-9. Dishwashing Methods
1-10. Dishwashing Agents
1-11. Sanitizing Agents (Disinfectants)
1-12. Drying Agents
1-13. Automatic Cold Water Glass Washer
1-14. Messing Facility Sanitation
1-15. Utensils and Equipment
1-16. Hazardous Metallic Coatings
Section III Sanitary Requirements and Controls for Milk and Milk Products
1-17.General Information and Applicable Documents
1-18. Types of Milk
1-19. Approved Sources
1-20. Delivery Inspections (Class IV) of Dairy
Products
1-21. Storage and Serving
1-22. Laboratory Examinations
1-23.Ice Cream, Ice Cream Mix and Yogurt Soft
Serve Mix
Section IV. Inspection of Food Items.
1-24. General Information
1-25. Inspection of Meats and Poultry
1-26. Inspection of Fish and Shellfish (Seafood)
1-27. Inspection of Fruits and Vegetables
1-28. Inspection of Canned Products
1-29. Inspection of Dry Food Items
1-30. Inspection of Butter, Cheese, and Eggs
Section V. Storage and Care of Food Items
1-31. General Information
1-32. Semiperishable Food Items
1-33. Fresh and Frozen Food Items
1-34. Food Storage Procedures
1-35. Storage Data for Perishable and
Semiperishable Items
1-36. Ice, Sanitary Precautions in Handling and
Procurement
Section VI. Sanitary Precautions to be Observed When Preparing and Serving Food
1-37. Introduction
1-38. Cooking Raw Animal Products (Temperaturea
Include Post Oven Heat Rise)
1-39. Preparing and Serving
1-40. Serving Lines, Salad Bars and Self-service
Items
1-41. Special Meals
1-42. Fast Food Serving Lines
1-43. Clubs, Messes, Exchanges, and Concessions
(Food Service Facilities) Delicatessens
1-44. Delicatessens.
1-45. Bulk Fish/Seafood Market
1-46. Auxiliary Resale Outlets (AROs)
1-47. The Vending of Food and Beverages
1-48. Mobile Food Service
1-49. Navy and Marine Corps Commissary Stores
(Retail Food Stores)
1-50. Coffee Messes
1-51. Child Development Centers
Section VII. Health Standards for Food Service Personnel
1-52. Introduction
1-53. Physical Examination (Medical Screening)
1-54. Health Supervision
1-55. Training and Hygiene
Section VIII. Structural Requirements and Sanitary Controls
1-56. Introduction
1-57. Floors, Walls and Ceilings
1-58. Lighting and Ventilation
1-59. Dressing Rooms and Lockers
1-60. Housekeeping
1-61. Water Supply and Sewage Disposal
1-62. Toilet and Lavatory Facilities
1-63. Garbage and Refuse Disposal
1-64. Insect and Rodent Control
Section IX. Inspection Reporting Procedures
1-65. Frequency of Inspection
1-66. Report of Inspection
1-67. Food Service Sanitation Report Procedures
(Other than Commissaries)
1-68. Correction of Violations
1-69. Inspection of General Messes with Civilian
Contract Messmen
Section X. Foodborne Illnesses
1-70. General Information
1-71. Foodborne Illnesses
1-72. Preventive Measures
1-73. Investigating Foodborne Illness
Section XI. Review and Reference
1-74. Review
1-75. References