DISTRIBUTION STATEMENT A: Approved for public release; distribution is unlimited.

NONRESIDENTTRAININGCOURSE

April 1994

Mess ManagementSpecialist 3 & 2NAVEDTRA 14164

DISTRIBUTION STATEMENT A: Approved for public release; distribution is unlimited.

Although the words he, him, andhis are used sparingly in this course toenhance communication, they are notintended to be gender driven or to affront ordiscriminate against anyone.

iPREFACE

By enrolling in this self-study course, you have demonstrated a desire to improve yourself and the Navy.Remember, however, this self-study course is only one part of the total Navy training program. Practicalexperience, schools, selected reading, and your desire to succeed are also necessary to successfully roundout a fully meaningful training program.

THE COURSE: This self-study course is organized into subject matter areas, each containing learningobjectives to help you determine what you should learn along with text and illustrations to help youunderstand the information. The subject matter reflects day-to-day requirements and experiences ofpersonnel in the rating or skill area. It also reflects guidance provided by Enlisted Community Managers(ECMs) and other senior personnel, technical references, instructions, etc., and either the occupational ornaval standards, which are listed in the Manual of Navy Enlisted Manpower Personnel Classificationsand Occupational Standards, NAVPERS 18068.

THE QUESTIONS: The questions that appear in this course are designed to help you understand thematerial in the text.

VALUE: In completing this course, you will improve your military and professional knowledge.Importantly, it can also help you study for the Navy-wide advancement in rate examination. If you arestudying and discover a reference in the text to another publication for further information, look it up.

1994 Edition Prepared byMSC Anthony Ellington and

MSC Cresencio Mariano

Published byNAVAL EDUCATION AND TRAINING

PROFESSIONAL DEVELOPMENTAND TECHNOLOGY CENTER

NAVSUP Logistics Tracking Number0504-LP-026-8180

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Sailors Creed

I am a United States Sailor.

I will support and defend theConstitution of the United States ofAmerica and I will obey the ordersof those appointed over me.

I represent the fighting spirit of theNavy and those who have gonebefore me to defend freedom anddemocracy around the world.

I proudly serve my countrys Navycombat team with honor, courageand commitment.

I am committed to excellence andthe fair treatment of all.

CONTENTS

BASIC PART

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Sanitation . . . . . . . . . . . . .

Receipt, Inspection, Expenditure,and Storage of Food Items .

Accounting . . . . . , . . .

Foodservice Equipment . . .

Food Preparation . . . . . .

Meat, Poultry, and Seafood .

Nutrition and Menu Planning

Breads and Desserts . . . . .

Foodservice. . . . . . . . .

Quarters Afloat and Ashore .

Field Kitchens . . . . . . . .

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ADVANCED PART

Foodservice Management . . . . . . . . .

Foodservice Administration . . . . . . . .

APPENDIX

I. References . . . . . . . . . . . . . . . .

II. Glossary of Terms and Acronyms . . . . .

INDEX . . . . . . . . . . . . . . . . . . . . . . . .

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INSTRUCTIONS FOR TAKING THE COURSE

ASSIGNMENTS

The text pages that you are to study are listed atthe beginning of each assignment. Study thesepages carefully before attempting to answer thequestions. Pay close attention to tables andillustrations and read the learning objectives.The learning objectives state what you should beable to do after studying the material. Answeringthe questions correctly helps you accomplish theobjectives.

SELECTING YOUR ANSWERS

Read each question carefully, then select theBEST answer. You may refer freely to the text.The answers must be the result of your ownwork and decisions. You are prohibited fromreferring to or copying the answers of others andfrom giving answers to anyone else taking thecourse.

SUBMITTING YOUR ASSIGNMENTS

To have your assignments graded, you must beenrolled in the course with the NonresidentTraining Course Administration Branch at theNaval Education and Training ProfessionalDevelopment and Technology Center(NETPDTC). Following enrollment, there aretwo ways of having your assignments graded:(1) use the Internet to submit your assignmentsas you complete them, or (2) send all theassignments at one time by mail to NETPDTC.

Grading on the Internet: Advantages toInternet grading are:

you may submit your answers as soon asyou complete an assignment, and

you get your results faster; usually by thenext working day (approximately 24 hours).

In addition to receiving grade results for eachassignment, you will receive course completionconfirmation once you have completed all the

assignments. To submit your assignmentanswers via the Internet, go to:

https://courses.cnet.navy.mil

Grading by Mail: When you submit answersheets by mail, send all of your assignments atone time. Do NOT submit individual answersheets for grading. Mail all of your assignmentsin an envelope, which you either provideyourself or obtain from your nearest EducationalServices Officer (ESO). Submit answer sheetsto:

COMMANDING OFFICERNETPDTC N3316490 SAUFLEY FIELD ROADPENSACOLA FL 32559-5000

Answer Sheets: All courses include onescannable answer sheet for each assignment.These answer sheets are preprinted with yourSSN, name, assignment number, and coursenumber. Explanations for completing the answersheets are on the answer sheet.

Do not use answer sheet reproductions: Useonly the original answer sheets that weprovide reproductions will not work with ourscanning equipment and cannot be processed.

Follow the instructions for marking youranswers on the answer sheet. Be sure that blocks1, 2, and 3 are filled in correctly. Thisinformation is necessary for your course to beproperly processed and for you to receive creditfor your work.

COMPLETION TIME

Courses must be completed within 12 monthsfrom the date of enrollment. This includes timerequired to resubmit failed assignments.

vPASS/FAIL ASSIGNMENT PROCEDURES

If your overall course score is 3.2 or higher, youwill pass the course and will not be required toresubmit assignments. Once your assignmentshave been graded you will receive coursecompletion confirmation.

If you receive less than a 3.2 on any assignmentand your overall course score is below 3.2, youwill be given the opportunity to resubmit failedassignments. You may resubmit failedassignments only once. Internet students willreceive notification when they have failed anassignment--they may then resubmit failedassignments on the web site. Internet studentsmay view and print results for failedassignments from the web site. Students whosubmit by mail will receive a failing result letterand a new answer sheet for resubmission of eachfailed assignment.

COMPLETION CONFIRMATION

After successfully completing this course, youwill receive a letter of completion.

ERRATA

Errata are used to correct minor errors or deleteobsolete information in a course. Errata mayalso be used to provide instructions to thestudent. If a course has an errata, it will beincluded as the first page(s) after the front cover.Errata for all courses can be accessed andviewed/downloaded at:

https://www.advancement.cnet.navy.mil

STUDENT FEEDBACK QUESTIONS

We value your suggestions, questions, andcriticisms on our courses. If you would like tocommunicate with us regarding this course, weencourage you, if possible, to use e-mail. If youwrite or fax, please use a copy of the StudentComment form that follows this page.

For subject matter questions:

E-mail: n313.products@cnet.navy.milPhone: Comm: (850) 452-1001, Ext. 2167

DSN: 922-1001, Ext. 2167FAX: (850) 452-1370(Do not fax answer sheets.)

Address: COMMANDING OFFICERNETPDTC (CODE 313)6490 SAUFLEY FIELD ROADPENSACOLA FL 32509-5237

For enrollment, shipping, grading, orcompletion letter questions

E-mail: fleetservices@cnet.navy.milPhone: Toll Free: 877-264-8583

Comm: (850) 452-1511/1181/1859DSN: 922-1511/1181/1859FAX: (850) 452-1370(Do not fax answer sheets.)

Address: COMMANDING OFFICERNETPDTC (CODE N331)6490 SAUFLEY FIELD ROADPENSACOLA FL 32559-5000

NAVAL RESERVE RETIREMENT CREDIT

If you are a member of the Naval Reserve, youwill receive retirement points if you areauthorized to receive them under currentdirectives governing retirement of NavalReserve personnel. For Naval Reserveretirement, this course is evaluated at 12 points.(Refer to Administrative Procedures for NavalReservists on Inactive Duty, BUPERSINST1001.39, for more information about retirementpoints.)

COURSE OBJECTIVES

In completing this nonresident training course,you will demonstrate a knowledge of the subjectmatter by correctly answering questions on thefollowing: sanitation; receipt, inspection,expenditure, and storage of food items;accounting; foodservice equipment; foodpreparation; meat, poultry, and seafood;nutrition and menu planning; breads anddesserts; foodservice; quarters afloat and ashore;and field kitchens.

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Student Comments

Course Title: Mess Management Specialist 3&2

NAVEDTRA: 14164 Date:

We need some information about you:

Rate/Rank and Name: SSN: Command/Unit

Street Address: City: State/FPO: Zip

Your comments, suggestions, etc.:

Privacy Act Statement: Under authority of Title 5, USC 301, information regarding your military status isrequested in processing your comments and in preparing a reply. This information will not be divulged withoutwritten authorization to anyone other than those within DOD for official use in determining performance.

NETPDTC 1550/41 (Rev 4-00)

CHAPTER 1

SANITATION

In a foodservice operation nothing can rival theimportance of the sanitary aspects of food preparationand service. Carelessly handled food is easilycontaminated with pathogenic organisms that may leadto illness. This chapter discusses the methods ofpreventing illnesses arising from poor sanitary practicesin the preparation and service of food.

In addition to the hazards of food contamination,which Mess Management Specialist (MS) personnelhave always contended with, modern warfare has addedother hazardous chemical, biological, and radiologicalagents that may be used in any future war. Protection ofthe food supply and decontamination measures in thegalley and messing areas are vital to the defense of theship or station.

FOOD-BORNE ILLNESSES

Food-borne illnesses can incapacitate largenumbers of personnel in a short period of time. Inaddition to the toxins or poisons produced by bacterialgrowth, certain foods are inherently or naturallypoisonous. The poisons in these foods tend to attack thenervous system resulting in such symptoms as weaknessor paralysis, numbness, tingling of the ears,apprehension, and even death.

Food-borne illnesses can be classified into the threefollowing basic types: natural or chemical foodpoisoning, food intoxication, and food infection.

NATURAL OR CHEMICAL FOODPOISONING

Both natural and chemical food poisonings arecaused by man; mans carelessness, indifference, orignorance. Natural and chemical food poisonings aregrouped together as one food-borne illness because theyboth occur naturally. The characteristics thatdifferentiate natural and chemical poisonings arediscussed next.

Natural Food Poisoning. In this type of food-borneillness, the food in its natural state contains elementspoisonous to humans. As an MS, you will learn of manynew foods that are not common to the United States.

Some of these foods are from plants and animals thatcan cause severe illness and even death when consumed.

Every effort is made to keep poisonous plants off aship. But sometimes they do get aboard. Toadstools,hemlock mussels (such as those found on the WestCoast during the summer), tropical fish (such astoadfish, puffing fish, and certain members of the jackfish family), and in tropical waters, at certain seasons ofthe year, barracuda can cause poisoning and death.Some types of mushrooms also contain natural poisons.Only an expert can decide whether or not a certainmushroom is fit to eat. The safest rule is to never useunfamiliar foods unless your medical officer approvestheir use.

Chemical Food Poisoning. Some food-borneillnesses are caused by chemical poisons. In the case ofchemical food poisoning, the poisons are introducedinto the food accidentally. The following types ofchemical poisoning may be experienced in foodserviceoperations.

Antimony Poisoning

Antimony poisoning is caused by eating foodcooked in poorly coated or chipped enameled cookingutensils.

Cadmium Poisoning

Cadmium poisoning may take place if chilled acidfoods or drinks are allowed to stand in cadmium-platedmetal containers before they are served. Illness maystrike 10 to 15 minutes after the food is eaten.Lemonade, fruit punch, tomatoes, raspberry gelatindessert, and tea containing lemon juice can becontaminated by cadmium. Also, ice trays and metalpitchers plated with cadmium can cause chemicalpoisoning when filled with cold acid foods.

Cyanide Poisoning

Cyanide poisoning may result if silverware is notproperly washed and sanitized after detarnishing.

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Zinc Poisoning

Zinc poisoning in food is rare. It may occur whenacid foods are cooked in galvanized iron kettles.Outbreaks have occurred when apples have been cookedin this type of kettle.

Lead and Arsenic Poisonings

Lead and arsenic sometimes used to sprayvegetables may cause these foods to become poisonous.Be sure all fresh fruits and vegetables are thoroughlywashed before you cook them, or before they are eatenraw. Lead poisoning may also result from the ingestionof food or water that has been in contact with lead pipes,lead-plated equipment, and lead-soldered pots and pans.Lead is a cumulative poison; the accumulation of smalldoses in the body will eventually cause chronic leadpoisoning.

Fluoride Poisoning

Fluoride poisoning is caused by sodium fluoride, asubstance often used to get rid of cockroaches. It is awhite powder that can be easily mistaken for powderedmilk. Keep all containers of such poison out of thegalley and bakeshop.

Methyl Chloride Poisoning

Methyl chloride poisoning is caused by leakingmechanical refrigerators. Check your equipment forsuch leaks and request scheduled planned maintenanceservice (PMS) from the engineering division to detectfaulty equipment.

FOOD INTOXICATION

This type of illness is caused by toxins. Underfavorable conditions certain bacteria produce chemicalcompounds called toxins, which, if ingested, cause foodintoxication. Staphylococcus is the most commonlyreported food intoxication.

Staphylococcus

The staphylococcus germ is found in the throat, onthe skin in pimples and boils, and in great abundance inthe postnasal drip of people recovering from colds.Consequently, the most prevalent carrier of foodintoxication is foodservice personnel. People with anyof these symptoms must not be allowed to work in foodpreparation spaces in any capacity.

Foods most associated with outbreaks ofstaphylococcus are pork products and fowl. Ham is alsosusceptible to staphylococcus poisoning and must notbe sliced too far in advance of serving unless properlyrefrigerated.

Other foods commonly involved are potted meats,fish, cheese, milk products (including cream- andcustard-filled pastries), and potato and macaroni salads.Foods can contain sufficient toxin to cause foodpoisoning and yet have no odor of spoilage and noabnormal taste. Even when food has been properlyrefrigerated, it can become contaminated by bacteriawhile it is being prepared or while it is standing in thegalley before it is served.

Botulism

Botulism is a second type of food intoxication. Thisdisease, usually fatal, is caused by the toxin producedby the rod-shaped bacterium called clostridiumbotulinum. Botulinum organisms are found in the soiland gain access to foods through contact with soil, dust,and possibly water.

The foods most often responsible for botulism areeither canned or fermented foods in which thepreserving process has not succeeded in destroying thebacteria in the food. The botulinum grows andmultiplies in an airtight container. However, when cansare damaged, leak, bulge, or are sprung, the contents arepresumed to be unsafe.

The botulinum organisms sometimes produce a gasand cheesy odor in food, but the absence of these signsdoes not necessarily mean that the bacteria are notpresent.

FOOD INFECTION

This type of food i l lness is caused bymicroorganisms such as the salmonella, shigella, andclostridium species and the streptococcus, bacillus, andtyphoid fever bacteria. A large percentage of foodinfections are transmitted by foods that have beenallowed to remain at room temperature for a prolongedperiod of time.

The great majority of outbreaks of food infection iscaused by meat (poultry, particularly turkey) and meatmixtures. For this reason, poultry dressing should not beserved as a leftover. Other foods that may be involvedare custards, milk cream, ice cream, seafood, meat,eggs, meat products, shellfish, salads, mayonnaise,

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tsalad dressings, poultry dressing, bread puddings, creampies, eclairs, and filled pastries.

These microorganisms are transmitted to the foodby personnel who are sick or carriers and who areallowed to handle food in the food preparation area.

Salmonellosis

Salmonella bacteria are transmitted by foods,usually from undercooked or semicooked raw foods, orfrom foods that have become infected after cooking bypersons who are harboring the bacteria. Sincesalmonella bacilli leave the body through the intestinaltract, the main source of salmonella infection is peoplewho do not wash their hands after leaving the head.Consequently, they contaminate all the food theyhandle. Also, mice, rats, and cockroaches maycontaminate food by dragging filth over food and foodutensils, or by intestinal deposits that are brushed offinto food or containers.

While no specific foods may be said to beresponsible for salmonellosis, the ones most likely toharbor the salmonella bacilli are (1) those that areusually eaten raw such as salads and greens; (2) cookedleftover foods that are not reheated thoroughly; (3) foodsthat are undercooked, especially poultry anduninspected meats; and (4) infected eggs that are eatenraw or undercooked. See Safe Egg-HandlingGuidelines in chapter 1 of NAVMED P-5010.

Streptococcus

Infections such as septic sore throat and scarlet feverare transmitted by contaminated milk and by certainother foods, including meat, meat products, anddressings. One type of this infection also causes agastrointestinal disturbance. Floor dust is one of themodes of transmission.

Typhoid Fever

Typhoid fever is transmitted by milk, shellfish, orwater supplies that have become polluted with the urineor feces of a person harboring the organism of thisdisease. It is also spread by human carriers and flies thattransport the typhoid bacteria from soiled articles tofoods, dishes, and cooking utensils.

Bacillus Dysentery

Bacillus dysentery is transmitted by contaminatedfoods or water, by human carriers, or by flies. The

bacilli of this disease are found in the bowel dischargesof infected persons.

Infectious Hepatitis

Infectious hepatitis is a form of liver disease withsymptoms of general discomfort. Jaundice, oftencharacterized by skin yellowing, and other signs of liverinjury are sometimes present. The disease is highlycontagious. Drinking water or unsanitary conditionsand flies or other biting insects may transmit theinfectious material.

ANIMAL PARASITES

Animal parasites sometimes enter the body in foodand produce infections. Some of these forms of animallife are one-celled. All are so tiny that they are notvisible when the food is being prepared.

Amoebic Dysentery

This illness is caused by a one-celled animal, theamoeba. These organisms eat the red blood corpusclesof the body and the cells that line the intestines. Thedysentery-producing amoeba is transmitted by foodsserved cold and moist, such as celery, lettuce, other freshvegetables, or fresh berries. These foods may beinfected by human earners, by flies, or by having beengrown in fields where animal excreta was used asfertilizer.

Trichinosis

Eating infected pork that has not been thoroughlycooked is the most common cause of trichinosis. Allfresh pork products must be cooked to an internaltemperature of 165F or above to kill the trichinellaworm. Since there is no way of knowing whether or notthis parasite is present, the pork must always bethoroughly cooked.

Beef Tapeworm Infection

Beef tapeworms are transmitted by infected beefthat has not been cooked long enough to kill the encystedlarvae. To prevent ingesting the beef tapeworm, onlygovernment-inspected beef should be used. If it isnecessary to use beef that has not been inspected, freezeit at 14F or below for 5 days or longer, or pickle it in a20- to 25-percent salt solution for 5 days or longer. Cookit well-done; never serve it rare.

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Fish Tapeworm Infection

Fish tapeworm is transmitted by infected fish thathas not been thoroughly cooked. For purposes of safety,always make sure fish is thoroughly cooked and is nevertasted in the raw state.

MOLDS AND YEASTS

Other types of cell life that may not be harmful aremolds and yeasts.

Molds

Molds are composed of many cells and maybe verysmall or large enough to cover an entire wall. They growbest in dark, damp places where temperatures arefavorable. Some molds are valuable in the productionof medicines such as penicillin; other molds may causecertain infections in human beings.

Molds spoil the taste of food and eventually destroyit. Molds may be removed from certain foods and theremainder of the food used. Consult your medicaldepartment on the precautions to be taken.

Yeasts

Like bacteria, yeasts are single-celled. Theyreproduce by budding. When a bud becomessufficiently large, it separates from the original cell andbecomes an independent cell. Certain yeasts are usedin breadmaking, vinegar fermentation, and themanufacture of beverages.

FOOD PREPARATION

It is evident that the foodservice worker is the mostimportant link in the transmission of disease throughfood. The workers health, personal habits,understanding of bacteria, and the methods of preparingand serving of food are of concern not only tothemselves but also to their shipmates as well.

BACTERIA

An understanding of bacteria is valuable to allpersonnel and essential to those who work with food inany way. Bacteria are one-celled microorganisms; sosmall they are visible only under a microscope. Theyare widely distributed in the air, water, soil, and inanimal and plant tissues. Bacteria are classifiedaccording to their shape. Those round in shape are

called cocci; the rod-shaped ones are called bacilli; andthe spiral-shaped ones are called spirilla.

Since bacteria camnnot be seen, our best defenseagainst the harmful bacteria is strict adherence tosanitation principles. Bacteria can move of their ownaccord only in liquids and cannot leave a fluid surfaceunless transported as passengers by other agents suchas dust, food dishes, silverware, cooking utensils, dirtyfingers or fingernails, a common drinking cup, a handtowel, water, insects, or rodents.

Bacteria reproduce themselves simply by dividingin half. On the average each bacterium, under favorableconditions, will divide and become two bacteria every20 minutes. The rate of multiplication or growth ofbacteria is affected by heat or cold. Certain types ofbacteria, if allowed to grow and multiply, produce toxinsthat cause food poisoning. Boiling will kill all bacteria,but it will not kill the toxins once they are allowed toform. Certain strains of the staphylococcus bacteria willwithstand boiling temperature for long periods of timebefore they are killed and are virtually impossible to killby normal cooking methods. Once toxins have beenallowed to form, no amount of cooking will make thefood safe. Refrigeration will prevent the bacteria fromproducing toxins but will not kill the toxins once theyare formed.

FOODSERVICE PERSONNEL

Since foodservice personnel are considered to bethe most likely mode of transmission of disease throughfood, certain requirements such as medicalexaminations, sanitation training, and personal hygienemust be completed before such personnel can work infood preparation areas.

Physical Examination

All foodservice personnel including personnelemployed by civilian contract services must beexamined and determined to be free fromcommunicable diseases before initial assignment infoodservice. Subsequent physical examinations will beconducted annually. The physical examination must besufficiently comprehensive to detect acute or chronicdiseases. Laboratory tests and other diagnosticdeterminations are performed at the discretion of thesenior medical officer; however, all foodservicepersonnel must be examined for evidence oftuberculosis. Employees of contract services must beexamined by either local or military medical

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departments to make sure a complete and thoroughphysical examination has been done.

Personnel having any open lesions, particularly onthe hands, face, or neck or acne on the face, areprohibited from performing foodservice duty.

Examination of personnel with questionablemedical or social histories must be comprehensiveincluding X-ray of the chest, stool and urineexaminations for parasite and bacterial pathogens, andother such determinations as may be indicated byinternational agreements.

All personnel must repeat medical tests when awayfrom duty for 30 days or more. All personnel mustsubmit to laboratory examinations and other tests todetect and treat acute or chronic diseases and be relievedfrom duty if they are infected.

Training

All foodservice personnel must be thoroughlyindoctrinated in personal hygiene and food sanitation,as well as in the methods and importance of preventingfood-borne illness. Temporary foodservice personnelmust be indoctrinated as follows:

All foodservice personnel will receive aminimum of 6 hours initial training and 6 hoursannual refresher training in foodservicesanitation principles.

All foodservice sanitation training will beconducted by environmental health officersand/or preventive medicine technicians.

In those cases where it can be shown thatenvironmental health officers or preventive medicinetechnicians are not available to perform such training,medical department representatives, MSs in paygradeE-5 and above, or civilian foodservice supervisors whohave received special training to qualify them asfoodservice sanitation instructors maybe used. Specialinstructor certification training may be taken at either aNavy environmental and preventive medicine unit ornaval regional medical center preventive medicineservice, and completion of training must bedocumented. Certified instructors must use andmaintain up-to-date, standard Navy lesson plans in theirtraining programs. Instructors must be recertified every3 years and are authorized to sign the FoodserviceTraining Certificate, NAVMED 4061/1.

Personal Hygiene

The group of principles and rules designed topromote personal health and cleanliness is known aspersonal hygiene. The following procedures should beused to ensure personal cleanliness.

TAKE DAILY SHOWER OR BATH. Maintaina high degree of cleanliness by thoroughly soaping andrinsing the body to remove dirt, perspiration, andbacteria. This practice improves circulation,appearance, and health, and is the foundation of personalhygiene. Frequent washing of hair is mandatory. Keepteeth clean by brushing at least twice daily, butpreferably after each meal.

WEAR CLEAN GARMENTS. Wear cleaninner and outer garments. Germs are harbored inclothing as well as on skin surfaces, and diseases arelikely to be transmitted. Caps (or hairnets for women)completely covering the hair must be worn at all timeswhen working with food. Keep hair trimmed for neatappearance. Change clothing and aprons soon aftersoiling.

WASH HANDS BEFORE STARTING ANDAFTER FINISHING W O R K WITHFOOD. Provide plenty of hot and cold running waterunder pressure. Soap and paper towels with adequatewaste receptacles must be available. Continuous rolledpaper toweling that is sanitary may be used if it isapproved by the National Sanitation Foundation TestingLaboratory or meets equivalent standards, but use ofsuch toweling must be supervised.

Thorough washing of hands with hot soapy water toremove soil and contamination before commencingwork is mandatory. After each visit to the toilet, all foodhandlers are required to scrub hands and nails. Wheninterruptions occur during routine duties in the galley,personnel are required to wash their hands beforeresuming work. Frequent washing of soiled handsduring work is also essential. Never wear an apron tothe toilet or washroom.

Hands are probably the most common vehicle fortransmitting germs. Personnel should keep fingernailsclosely clipped, trimmed, and cleaned underneath andaround cuticle. Cleaning is effective only with soaps ordetergents and warm water. Unless clean towels orother satisfactory hand-drying devices are provided, thebenefits of frequent hand scrubbing are completelynullified.

PROHIBIT USE OF TOBACCO. Smoking infood preparation, serving, or dishwashing areas is

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Figure 1-1.Good daily health habits for foodservice personnel.

prohibited. The use of tobacco while preparing or designated areas, but thoroughly scrub hands beforeserving food may contaminate the fingers and hands resuming work to prevent food contamination.with saliva and may promote spitting and coughing, DEVELOP SANITARY WORK HABITS. Awhich transmit disease organisms present in the saliva wide range of communicable diseases and infectionsto food or food-contact surfaces. If smoking areas away may be transmitted by food handlers to other personnelfrom the galley are provided, personnel should use these through contaminated food and careless practices.

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Some of the desirable work habits that personnelshould develop to prevent personal contamination areasfollows:

. Spoons, knives, and forks should be picked up ortouched only by their handles.

l Cups, glasses, and bowls should be handled sothat fingers and thumb do not contact inside surfaces orlip-contact surfaces.

l Portable- and fixed-food preparation equipmentshould be stored so that they require minimumhandling by personnel. Improper storage ruins the effectof sanitizing, and excess handling will introducecontaminating material.

. Disposable dinnerware must be handled anddispensed to prevent contamination of surfaces thatcome in contact with food or with the mouth of the user.

. Tongs, picks, spatulas, scoops, dipping spoons,and other suitable utensils must be used in such a mannerto keep manual contact with food at a minimum.

Figure 1-1 shows some of the good daily healthhabits for foodservice personnel.

REPORT PERSONAL ILLNESS AND ALLMINOR INFECTIONS. Boils and sore throats aresources of bacteria that can cause severe food-bornediseases. When ill, report it and make arrangements tobe relieved of duty. Sores, rashes of any kind, pimples,or other skin eruptions as well as cuts should be reportedand medical aid solicited as soon as possible. Bothsupervisory personnel and operators are responsible fornotifying medical personnel if a disease is suspected.

APPLY PROFESSIONAL TRAINING ANDTECHNIQUES. All personnel must be alert to thehazards associated with speedup methods and shortcutsto washing and sanitizing operations. Techniques ofsanitizing including times, temperatures, androutinesshould be memorized and applied. Theeffectiveness of sanitation is directly related to thecompetence and cooperation of foodservice personnel.

C O M P L Y W I T H S A N I T A R Y R E G U -LATIONS. Public health ordinances and regulationsimposed by the Bureau of Medicine and Surgery(BUMED) must be observed in day-to-day foodserviceoperations. Recognized standards of sanitationembracing accepted public health principles areprescribed by these sources and administration ofregulations at each activity will be enforced. Figure 1-2shows correct and safe work habits you should developand practice.

PRECAUTIONS

Most food-borne disease outbreaks are due to fourfactors: (1) preparation of food too far in advance,(2) poor refrigeration of food, (3) careless handling offood, and (4) failure of personnel to follow goodpersonal hygiene habits.

The following precautions should be observed inpreparing and serving food:

. Food should be served promptly after it isprepared.

. Any food that has been ground or chopped andis to be cooked later or incorporated in a prepared dishmust be refrigerated immediately. Such ground orchopped food should be refrigerated until cooked;once cooked, they should never be saved as leftovers.When food is ground, an increase in the area ofcontamination and growth of harmful bacteria results.When chilled foods are ground, the grinding processwarms the food to the point where bacteria growthmay start.

. Place meats that are cut, sliced, or diced inshallow containers, cover with lids or with waxed paper,and refrigerate immediately. The temperature of themeat-cutting room should be maintained at 50F.Improper handling of meats can result in spoilage aswell as in the transmission of disease.

. If you are using individual serving containers, donot put ice on top of containers.

. All fresh pork products must be cooked to aninternal temperature of 165F or above. Never serveraw pork products.

l Keep foods covered at all times except duringactual preparation and serving.

l Palletize all subsistence items in storage spacesto facilitate cleaning and air circulation.

l Keep all worktables and benches clean at alltimes.

. Store food off the deck.

. Keep food preparation utensils, meat grinders,and other similar equipment clean and handle themproperly. Food that comes in contact with equipmentthat is contaminated becomes contaminated also.

. Wash your hands before preparing food.

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Figure 1-2.-Develop and practice correct and safe work habits.

. Do not cough, sneeze, or talk over food while it

is being prepared or served.

. Never smoke while you are preparing food.

Saliva can be dropped on foods very easily when you

are smoking.

. Keep fingers away from the mouth, lips, andface.

. Handle foods as little as possible.

. Use tongs to handle butter, doughnuts, bread, andother similar items of food. Do not use your hands.

Inspections

To make sure all foodservice division rules anddirected procedures are being followed, the food serviceofficer and/or designated assistants should make bothunexpected daily inspections and thorough weeklyinspections of all foodservice personnel, spaces, and

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operations. As an aid to conducting an inspection thefollowing items should be checked:

Food handlers. Clean personal appearance thatincludes clean working uniform (including apron andcap), haircut, clean shave, close-clipped fingernails,head covering, neatness in dress, and absence of cuts,sores, acne, or other indications of skin disorders onexposed parts of head, hands, or arms.

Galley. Deck drains, sinks, and grease traps mustbe clean and free of any dirt and food particles. Inspectfor insect and rodent infestation.

Ranges and grills. Clean and free from grease(ovens, unit cover, drip pan, range grease receptacles,hood and hood filters).

Can opener and base. Clean and free fromaccumulated grime and food particles.

Deep-fat fryers. Clean, coils clean, basket clean,and in good condition.

Steam-jacketed kettles. Clean under cover andcover-exhaust opening; lids and spigots easilyremovable without tools for cleaning. Drain clean andfree of food particles.

Ovens. Clean and free of burned food and foodparticles.

Sinks and galley utensils. Clean and neatly stored;steel and plastic sponges (but not steel wool) used forcleaning galley utensils are clean and free of foodparticles, air dried, and neatly stored.

Mixing machines and attachments, ice-creammachine, meat and vegetable grinders and attachments,and proof boxes. Clean and in good operatingconditions.

Cutting boards. Clean and dry, no evidence ofcracks or pitted surfaces.

Vegetable-preparation room. Inspect forcleanliness of deck, drains, traps, and sinks. Look forany sign of insect and rodent infestation.

Potato-peeling machine. Dismantled (cover anddisk removed), wash-water strainer clean and in goodcondition.

Slicing and dicing machine. Dismantled, clean(parts oiled if not in use), and in good condition.

Dining area. Inspect for cleanliness of decks,tables, benches, serving tables, coffee urns, milkdispensers, warming ovens, water fountains, and ice

machines; all gear clean and neatly stored. Look forinsect and rodent infestation.

Scullery. Decks and gear must be clean.Dishwashing machine dismantled, clean and free ofodors, spray pipe clean, racks clean and in goodcondition, curtains clean and in good condition,thermometers operating properly, and trash and garbagecans clean and tightly covered

Garbage and trash room. Clean, orderly, and freefrom obnoxious odors; cans clean and tightly covered.Inspect for insect and rodent infestation.

The 4-Hour Rule

Protein foods that are not served immediately afterthey are cooked should either be chilled to temperaturesof 40F or lower (but not frozen) or held at 140F orhigher. Protein foods include meats, fish, poultry,gravies, meat stocks, soups, eggs, custards, creamfillings, and milk. Growth of harmful bacteria and thedevelopment of toxins (poisons) formed by the bacteriaoccur rapidly in cooked protein foods during holding attemperatures between 40F and 140F. Cooked proteinfoods that have been held at temperatures between 40Fand 140F for more than 4 hours will be considered unfitfor consumption and must be destroyed.

This principle is known as the 4-hour rule. If theproduct is refrigerated at intervals and then permitted towarm up, the total time of the various periods between40F and 140F must not be more than 4 hours. Proteinfoods composed of ingredients that are hand-peeled,hand-sliced, or hand-diced after they are cooked shouldnever be used as leftovers; the 4-hour limit betweentemperatures of 40F and 140F is usually taken inpreparing, chilling, and serving the food. These foodsinclude potato, chicken, macaroni, shrimp, and eggsalads and similar items. Hand preparation not onlyincreases the chance of contamination, but generallyincreases the length of time that these foods are held atroom temperatures. It is also dangerous to returnopened jars or bowls of mayonnaise and cooked saladdressing from the salad bar to the refrigerator for reuseat a later meal because of the danger of miscalculationas to the total time that hasthese salad dressings havebetween 40F and 140F.

Holding Temperatures

elapsed from the time thatbeen held at temperatures

Holding temperatures are of utmost importance.Food held at temperatures that are too high or too low

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can ruin both the taste and the appearance of food as wellas increase the risks of food-borne disease.

HOT FOODS. The holding temperature of hotfoods held on a serving line should be maintainedbetween 180F and 200F.

COLD FOODS. Keep cold foods such as salads,potato salad combinations, and ham plates cold bysetting them on ice or on refrigerated salad bar unitsmaintained between 34F and 40F.

BEVERAGES. Beverages should be served hotor cold as applicable. As with food, the quality dependson proper preparation, holding, and dispensing.

Leftovers

When leftovers or warm foods are chilled, care mustbe taken to ensure prompt and thorough chilling (40For below) to the center of the food mass. Foods that areto be refrigerated should be placed in shallow pans to adepth of not more than 3 inches and must be coveredwith lids or waxed paper. Do not put leftovers in large,deep pans as chilling may take so long to get to the centerof the food mass that sufficient time is allowed for thegrowth of harmful bacteria and development of toxins.Guard against any procedure that might delay cooling.Place foods to be chilled in the chill box immediately.Leftover food must not be saved for more than 36 hours.Freezing of leftovers is prohibited. Foods composed ofingredients that have been peeled, sliced, or diced byhand after cooking must never be used as leftovers sincethe 4-hour limit between temperatures of 40F and140F is usually taken up in preparing, chilling, andserving the food. To prevent miscalculations in thelength of time leftovers have been stored, all leftoversmust be labeled with the date and time of preparation.

Frozen Foods

Frozen foods should be thawed in the refrigerator.Freezing breaks down tissue and, therefore, foods canbe invaded by germs more rapidly. Once foods arefrozen and then thawed, they must not be refrozen. Ifnot eaten, they should be stored under 40F.

Milk and Milk Products

Milk and milk products and other protein foods arefrequent offenders in transmitting infectious diseases toman because of their rapid rate of perishability. Strictsurveillance of all handling procedures from cow to manis necessary to prevent contamination and possiblemilk-borne diseases.

When procured by Navy and Marine Corpsactivities, milk and milk products must conform in allrespects to either federal or military specifications. Theperishability of such products is a most important factor,thus strict compliance with all sanitary requirements ismandatory.

Delivery inspections of dairy products are normallyconducted by personnel attached to the receivingactivities. These inspectors must make sure milk andmilk products are from approved sources and deliveredin containers that are in good condition and properlysealed. They must make sure the temperature of theproduct on delivery is 40F or less or follows the currentDefense Personnel Support Center (DPSC) contract.

Of prime importance to medical and foodservicepersonnel is the maintenance of recommendedtemperatures in storing (40F or less), dispensing(32F-40F), and enforcing approved sanitary methodsin the handling of such products.

Fresh Fruits and Vegetables

Fresh fruits and vegetables should be washedthoroughly under running water to remove any particlesof dirt or to remove poisonous insect sprays. Greenvegetables of uncertain origin should be suspected ofbeing contaminated with pathogenic organisms. Theyshould be chemically sanitized by immersion for at least15 minutes in a 100-ppm (parts per million) availablechlorine solution, or 30 minutes in a 50-ppm availablechlorine solution, or other approved method. Then theyshould be thoroughly rinsed with potable water beforethey are cooked or served. Head items such as lettuce,cabbage, or celery must be broken apart before they aresanitized.

Canned Products

Canned foodsappearance should

that appear abnormal in odor ornever be eaten or even tasted, but

should be discarded. When you are inspecting cannedmeats, fish, poultry, vegetables, fruit, and juices, thefollowing factors should be considered.

CAN LABELS. Check to make sure contents andprocessing date are stamped on the end of the containeror on the label.

CAN EXTERIOR. The exterior of the canshould be examined for general appearance, dents,swelling, rust, and pinholes. Cans having severe dentsthat cross either the side or end seams or that crinkle themetal to a point similar to those depicted in figures 1-3,

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1-4, and 1-5 should not be used. Rusty cans maybe usedprovided the rust does not penetrate the can. Rust thatcan be wiped off is not penetrating.

CAN INTERIOR. Contents should be removed,the can rinsed, and the interior examined for pinholesagainst a strong light. If pinholes are present, contentsshould be discarded.

CONTENTS. Contents of can should beexamined for characteristic odor and appearance of theproduct.

REJECTION OR SURVEY. Except for coffeeand molasses, foods contained in cans displaying thefollowing conditions are unsatisfactory and should besurveyed and disposed of:

Figure 1-5.A severely dented can in which the end seam ispulled out of position.

Figure 1-3.-Severe angularly dented can with crimping ofbody.

Figure 1-4.-Severe dent that buckles end seam of a can.

Pinholes-tiny holes caused by action of food acidsduring prolonged storage.

Swells (or swellers)both ends of cans bulgeoutward because of bacterial action and gas production.Ends do not yield to finger pressure. (Molasses maybulge in tropical areas, but this condition is notdangerous and the product need not be rejected for thisreason.)

Springersone or both ends bulge outward becauseof bacterial action and gas. However, this bulge willyield on pressure and spring back to bulge condition onrelease. Springers or swellers of coffee containers,however, usually indicate a properly sealed containerthat has merely retained natural coffee-bean gases.

Flippersboth ends are flat, but one end will bulgeout ward when the opposite end receives pressure. Thiscondition is caused by either bacterial action or chemicalaction resulting in gas production.

Spoiled or Damaged Food Products

Several precautions eliminate the factors that causespoiled or damaged food items. These precautionsinclude inspection for quality upon receipt, properstorage and handling, and maintenance of requiredtemperatures relative to each respective phase of theoperation. The absence of any one of these precautionsmay encourage food spoilage and damage.

The following hazardous material should bedisposed of accordingly, using the applicable surveyprocedures outlined in NAVSUP P-486, volume I:

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c Cans in unsatisfactory or surveyable condition

. Food products with spoilage or damage indicatedby offensive odors, presence of slime, abnormal color,or other evidence of deterioration

. Food items adulterated by easily recognizableforeign material such as metal, glass, dirt, or insects

Do not attempt to taste or cook food in these states.It is safe to observe the old saying, When in doubt,throw it out. The risk of food-borne illness must beavoided. After any occurrences of spoiled or damagedfood, corrective actions must be provided and measuresmust be designed to prevent future occurrences.

KEEPING UTENSILS AND EQUIPMENTCLEAN

All phases of sanitation in a general mess areimportant. However, one of the most important is theproper cleaning and sanitizing of equipment (includingtrays, dishes, and other dinnerware) used for preparing,handling, cooking, and serving food.

Dishes may be washed by hand or by machine.Whatever the method, the final results may either beexcellent or poor, depending upon how conscientiouslyyou apply your knowledge and skill in using theequipment and materials provided. The best equipmentand detergents will not do a good job of dishwashing ifused improperly.

Types of Soil

Unless the galley equipment and utensils arethoroughly cleansed, food particles in which bacteriamay grow will remain on them. These food soils aredivided into several distinct types:

Freshly deposited soilthe soil that remainsimmediately after the equipment or utensil has been used.

Thin film-the soil that remains as the result ofineffective cleaning, following a flushing with water.Thin films are not easily seen and they are capable ofsustaining germs.

Built-up depositsthe result of repeated ineffectivecleaning methods causing a day-by-day accumulationof soil.

Dried depositsaccumulations that result fromdrying action and formation of a heavy crusty deposit.

Baked depositsdeposits that have been bakedonto equipment and have become difficult to remove.

Removing Stubborn Soils

The Navy procures the correct type of detergent tobe used in washing food preparation utensils andequipment. Hot water also provides temperatures thatincrease the chemical activities of the variousingredients in properly compounded detergents.Friction is an important part of cleaning. The requiredfriction may be applied by brushing with approvedbrushes or by strong flushing, as in dishwashingmachines. A hard abrasive should never be used on anymetal surface. This results in scratches that providelodging places for soil. It is recommended that pots andpans, cooking utensils, and other such items bepresoaked to loosen any food clinging to the utensil.Then, they should be washed using the proper detergentcompound and hot water. A detergent increases theeffectiveness of the water as a cleaning agent. Thewashed pots and pans must be rinsed with warm waterat 120F to 140F, then sanitized for 30 seconds in hotwater of 170F or for at least 1 minute in an approvedchemical sanitizing solution such as the standard stockchlorine-iodine type. Once washed and sanitized, theclean pots and pans should be stored, bottoms up, inclean racks. Otherwise, the effort spent in washing andsanitizing them is wasted. Figure 1-6 shows the

Figure 1-6.Temperatures necessary for proper sanitizing offoodservice equipments and utensils.

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temperatures necessary for the proper cleating and rinse compartment. Regardless of the type of sink on

sanitizing of foodservice equipment and utensils. board your ship or station, the procedures outlined infigures 1-7 and 1-8 should be followed.

Hand Dishwashing

The equipment provided for manual dishwashingMachine Dishwashing

varies from a one-compartment sink to the preferred High-standard dishwashing demands that the

three-component sink. A remote dial thermometermachine be kept clean inside and out. Lime deposits

and a booster heater should be installed under the final from water should not be allowed to accumulate inside

Figure 1-7.Methods for manual washing of dishes and cooking and serving utensils.

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Figure 1-8.-Checkpoints in manual dishwashing.

the tanks even to slightest degree. The machine mustPreflushing of dishes will help avoid clogging of

look and smell clean.spray nozzles with food particles. Clean wash water

Machines properly maintained will operate with will prevent a buildup of bacterial population andefficient service over a long period of time. If neglected, subsequent contamination. Do not let wash water enterdishwashing machines, like any piece of mechanical the rinse tanks. A dishwashing machine is not a garbageequipment, will bring on costly repairs and decreased disposal, and an accumulation of food scraps and greaseefficiency in cleaning and sanitizing.

greatly hampers the washing operation. Check the

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water flow pressure, using a proper gauge. Onspray-type machines, flow should not be less than 15pounds per square inch nor more than 25 pounds persquare inch for the final rinse.

The procedure for racking gear for washing isequally as important as preflushing. All items should beracked to permit washing solutions and spray rinses tocontact the surfaces of the articles. Overloading as wellas improper placement of items on racks will impede theoperation.

SANITATION OF FOODSERVICE SPACES

Galleys, the bakeshop, vegetable preparation areas,food storage and refrigeration facilities, and any otherfacilities or equipment in which food is prepared,served, or dispensed constitute the total physical plantof the foodservice operations. It is mandatory to keepthese spaces in sanitary condition at all times.

Decks, Bulkheads, and Overheads

Regular after-meal cleanup is necessary to preventan accumulation of filth, and frequent in-betweencleaning is required if deck cleanliness is to bemaintained at a peak standard. When food is spilled, itshould be wiped up immediately.

No attempt should be made to sweep down decksand dining areas during food preparation and service, asdust rises in the air and will fall on foods and worktables.Pick up wastes and deposit them in proper receptacles.

Vacuum cleaning is the recommended method fordry cleaning bulkheads and overheads.

Ventilation System

Good air circulation is a basic requirement of propersanitation because it reduces condensation of steam andminimizes heat, vapors, smoke, fumes, odors, andsoiling. Mold and bacterial growth are inhibitedwhenever there is ample, dry, clean air.

Prevent grease from accumulating on hoodappliances. Accumulations of grease can drip either intofood being prepared or onto surfaces of equipmentwhere contamination of food is possible. Filters shouldbe removed and soaked in a hot (180F), strongdetergent solution. Scrub with a brush. Rinse underrunning water or by applying steam from a hose.Removable filters may be run through the dishwashingmachine.

Lighting System

Sufficient lighting in all areas of food storage,preparation, and service, and in scullery operations is afundamental requirement of proper sanitation and safeworking conditions. Grease, dirt, and vermin can bemore easily detected and corrected where there is amplelight.

Routine cleaning of light fixtures and light bulbswill contribute to adequate lighting and eliminate theaccumulation of dirt and grease film.

Storage Areas

Fresh and frozen food items are perishable and mustreceive proper handling in transit and storage to reducerisk to the health and welfare of personnel who prepareand eat foods. During loading and unloading on docks,piers, or on board, you should keep areas as clean aspossible. Long exposure to weather will hastenspoilage. Daily checks on the sanitation of dry, freeze,and chill spaces are essential. Mold and decay go handin hand with poor housekeeping. Decks, deck gratings,bulkheads, and overheads should be cleaned, sanitized,and aired as often as possible. Cleaning and defrostingof refrigerated spaces should proceed when stocks arelow.

Cleaning gear (for example, swabs and brooms) andcleaning supplies (for example, detergents,disinfectants, and other toxic materials) should be storedin areas specifically designated for their purpose. Theseitems should not be stored in food storage cabinets or onfood storage shelves.

Dressing Rooms, Lockers, and Toilet Facilities

Street clothes should never be worn in the galley.Adequate, clean, and orderly facilities should beprovided for personnel to keep and change clothing tobe worn when performing routine duties in foodserviceoperations. Adequate space should be provided forhanging up these pieces of clothing because they cancontaminate food, food equipment, and foodpreparation surfaces. Dressing rooms or designatedareas for changing and storing clothing must be locatedoutside the areas where food is stored, prepared, andserved. Dressing rooms and lockers must be clean andorderly at all times.

Conveniently located toilet facilities must beaccessible to personnel at all times. These areas mustbe adequately equipped with proper waste receptacles,toilet paper, and an approved hand-drying device or

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sufficient disposable towels. Heads should be locatedwithin or immediately adjacent to toilet areas as well aswithin food preparation areas. These heads must be keptin a clean and orderly appearance. An authorized soapdispensing system and hot and cold running water arealso required for use by personnel.

Garbage and Trash Disposal

The method of collection and disposal of garbagemay differ on various ships or stations, but the basicrequirements are the same. Garbage must be disposedof promptly to prevent contamination of spaces and toeliminate a possible fire hazard.

Garbage and refuse must be kept in leakproof,nonabsorbent containers and a sufficient number shouldbe provided to prevent overfilling. Containers will beemptied as necessary during operations and at the closeof each workday. After being emptied, each containershould be thoroughly cleaned, inside and outside, in amanner that will not cause contamination of food,equipment, utensils, or food preparation areas. Suitablefacilities, including hot water and detergent, should beprovided and used for washing the containers.

Ashore galleys and outside refuse and garbagestorage areas or enclosures should not be located within100 feet of the foodservice facility. They should beplaced on or above a smooth surface of nonabsorbentmaterial such as concrete or machine-laid asphalt.These surfaces must be kept clean and in goodcondition.

Food waste disposers or grinders may be used forgarbage disposal provided they are designed and/orlocated in a reamer that prevents contamination of foodcontact surfaces as a result of a splash and aerosolgeneration. Potable water should be used as a flushingmedium unless otherwise indicated by BUMED.

Insect and Rodent Control

According to BUMED, the term vector is used torefer to all insects, rodents, and related animals that aresignificantly related to the transmission of disease toman, act as intermediate hosts or reservoirs of disease,present problems of sanitary or hygienic significance,or otherwise affect the health and efficiency ofpersonnel.

Programs for controlling vectors are commandresponsibilities coordinated through public worksprograms and medical departments. Because the firstand most important step in control is to destroy breeding

grounds, basic sanitation measures for whichfoodservice personnel are responsible must be strictlyenforced.

The foodservice facility and its adjacent groundsmust be kept clean and free of litter and debris.Openings to the outside should be effectively protectedagainst the entrance of rodents and insects by use ofself-closing doors, closed windows, screens, aircurtains, or other means. Screens should betight-fitting, free of breaks or tears, and not less than 16to 1 mesh. However, screens are not required inair-conditioned foodservice spaces where windows orportholes are sealed closed.

Space Cleanliness

In most foodservice operations, a space inspectionis conducted before securing. At most commands theinspection is conducted by the duty supply officer or asenior MS. Areas of concern are sanitation, fire, safety,and security.

Always remember that strict sanitation proceduresshould be followed in all areas of foodserviceoperations. Cleanliness can never be overemphasized.

FOOD SERVING AREAS. All serving linesshould be equipped with a functional sneeze shield. Itmust present a barrier between the oral zone of patronswithin the normal range of stature and the fooddisplayed for service.

Proper cleaning and sanitizing procedures forfoodservice equipment on the line and around theserving area are equally important in the galley. Anumber of regulations attendant to serving food must beobserved to reduce the possibility of food infection. Allpans, serving utensils, and counters must be keptimmaculately clean and sanitized.

Self-service salad bars must be carefully supervisedto prevent contamination of food items by patrons,thereby preventing the transmissions of pathogenicorganisms from one person to another.

FOOD PREPARATION AREAS. Highstandards of sanitation and cleanliness must bemaintained at all times in these areas, As an MS, youwill practice and enforce the clean as you go policyfor every foodservice person. Cleaning in this wayhelps maintain high sanitation standards as well as cutdown on the cleanup time after the meal and at end ofthe workday. Wash your hands and equipment firstbefore starting to prepare food items. Contaminatedhands or equipment leads to contaminated food. Keep

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worktables sanitized and immaculate y clean. Do notuse steel wool for cleaning. Smoking is not permittedin any foodservice areas.

RECEIVING AND FOOD STORAGEAREAS. Before receiving and storing food items, itis very important that loading docks, piers, or areaswhere foods are received and stored must be thoroughlycleaned to avoid food contamination. Stores must beinspected for the presence of cockroaches and otherinsect pests before they are stored. Correct storageprocedures play a major role in preventing food-borneillnesses and increasing the storage life of food. Highlevels of sanitation and safety must be maintained in allfood storage facilities. Food items should be safelypalletized or placed on shelves in an appropriate manner.This proper storage allows proper cleaning and preventsinsect and rodent infestation.

DEFENSE AGAINST RADIOLOGICAL,BIOLOGICAL, AND CHEMICAL

AGENTS

The nature of the radiological, biological, andchemical contamination problem and the basicprocedures to be followed when decontaminating food,galleys, spaces, and equipment are discussed in thefollowing paragraphs.

DEFENSE AGAINST RADIOLOGICALAGENTS

Radiological defense includes all such measures tominimize personnel and material damage fromradioactivity. The basic responsibility for this functionresides with the damage control organization of the shipor station. Your basic guidance in radiological defensematters will come from them. Supply departmentpersonnel are normally assigned appropriate dutiesaccording to the damage control plan. You should beaware of the plans and procedures to be followed onboard your ship or station.

Emergency operations are those that immediatelyfollow the blast. During this period, a realisticevaluation of the disaster is made and initial stepstoward recovery are taken. Protective clothingmonitoring equipment and decontamination gear willalso be needed.

RADIOLOGICAL CONTAMINATION

Blast damage and thermal radiation may result inpartial or complete destruction of messing facilities and

food items. Radioactivity is important because of theeffect it has on the human body. Because of its abilityto penetrate matter deeply, gamma radiation is usuallyconsidered to be the most hazardous. Since the principalsource of alpha particles would be the unfissionednuclear material of the weapon, the probability ofsignificant alpha contamination from nuclear detonationis small. Beta particles have poor penetrating ability.Ordinary clothing will stop beta particles. They enterthe skin only to a depth of about one-fifth of an inch, buttheir ionizing power is about 100 times that of gammarays. When ingested with food, inhaled, or admittedinto the body through cuts or open wounds, betaparticles meet no barriers and become particularlydestructive if they are retained in the body for sometime.Therefore, in food preparation and service, all forms ofradioactivity should be regarded as hazardous.

Radioactivity may be introduced into exposedmaterials that are close to the burst. Such items as soap,table salt, copper, or brass may become radioactive as aresult of radiation (the action of neutrons).Radioactivity may also be carried by blast residues, theprincipal one being dust particles. A personcontaminated by radioactive materials can easilycontaminate an otherwise safe object or area. If theperson handles foods, the foods can becomecontaminated. Radioactivity cannot be destroyed bycooking or sterilization; neither can it be neutralized bychemical treatment. It must be removed as completelyas possible to a limit of radioactivity set by the commandauthority in the light of existing circumstances.

MONITORING TO DETERMINE EXTENTOF RADIOACTIVITY

Radioactive materials can only be removed byphysical means. The extent of radioactivity existing inany food preparation or serving area should bedetermined by a survey with radiac monitoringequipment. This includes the galley utensils, food forpreparation, dinnerware, the scullery, and all personnelinvolved in food preparation and service. If the surveyso indicates, it may be necessary to reestablish the messin another area designated as safe by the commandingofficer.

The supply officer is responsible for taking thenecessary precautions to make sure the food served isfree from radioactive contamination. Galleys and otherfood preparation spaces, food, equipment, utensils,dinnerware, and personnel engaged in the foodserviceoperation should be carefully monitored by qualifiedpersons with appropriate monitoring equipment to learn

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the presence and the extent of radioactivecontamination.

Decontamination operations should be carried outas required. Food items in glass or metal containers orsealed in barrier-wrap packages are the least likely to becontaminated. These should, nevertheless, bemonitored, and care should be exercised upon openingsuch packages to avoid contamination. The fresh watersupply should be monitored. Food items should bemonitored in their dry state because dilution with waterwill substantially lower the beta readings and thepresence of alpha particles may not even show up onradiac instruments. All food items, when they have beenmonitored, must be clearly marked as Contaminated orSafe for Use. All food items should be cleared for useafter monitoring if found to be within acceptable limitsestablished by the local command according to theRadiation Health Protection Manual, NAVMEDP-5055.

When materials (cleaning agents) specificallydesigned for the removal of radioactive contaminantsare available, they should be used according toinstructions and the material safety data sheet (MSDS).When they are not available, the following solutions aresuggested for the general cleaning of galley surfaces:

Formula 1

Detergent general-purpose, liquid, water-soluble,type I, 1/2 pound. Military specification MIL-D-16791.

Sodium phosphate, tribasic, technical (trisodiumphosphate), 1/2 pound. Federal specification O-S-642,type II.

Water, hot, 12 gallons, 100 pounds.

Directions: The sodium phosphate should becompletely dissolved by stirring it into hot water. Theliquid detergent should be added and stirred until it isthoroughly dispersed.

Formula 2

RADIOLOGICAL DECONTAMINATION

There are various methods of removingcontamination. They differ ineffectiveness in removingthe contaminant, in applicability to given surfaces, andin the rate of operation. These, in general, fall into twoclasses, gross or rough decontamination and detaileddecontamination. Gross decontamination consists of arapid washing down with large quantities ofuncontaminated water from a fire hose or nozzle system.This class is generally not suitable for use in galley andmessing areas except for decks. Detaileddecontamination procedures are more thorough. Theseprocedures use more time, manpower, and material, butthey are also more effective. Detailed decontaminationwill be necessary in galley and messing areas. Effortsto decontaminate with heavily contaminated water willobviously be ineffective. However, water contaminatedto a lesser degree than the surface contamination to beremoved may still be used. Water used fordecontamination must be allowed to drain freely fromcontaminated areas. Water from tightly covered storagetanks should be safe and potable, provided thecirculating system is tight. Water from open reservoirscannot be relied upon to be free from contamination.Seawater in the neighborhood of an aerial burst towindward will be contaminated at the surface. Asubsurface burst will heavily contaminate seawater inthe vicinity. General knowledge of the local situationand a monitor survey should provide data on which adecision regarding the water supply will be based.

Dishwashing compound, machine, granular, freeflowing. Federal specification P-D-425a (specifywhether hard or soft water will be used).

Directions: The compound should be dissolved inhot water to make a 0.5 percent (approximate) solution(1 pound per 25 gallons of water).

The solution should be hot when it is used.

Formula 3

Citric acid, monohydrate, granular form. Militaryspecification MIL-A-11029 (Cml), Change No. 3223.

Directions: Citric acid should be dissolved bystirring to make a 3 percent (approximate) solution (3pounds per 12 gallons of water). In use, utensils shouldbe immersed and metal surfaces should be sprayed.

Except for citric acid, the previous materials arecommonly used and are readily available. Thesuggested formulas are not intended to take the place ofagents specified in existing decontaminationinstructions. They constitute the bare minimum assubstitutes and should serve to meet immediateemergency requirements. All chemical cleaning agentsfunction most efficiently when hot. The choice ofmethod and cleaning agent to be used should dependupon the nature of the surface to be decontaminated, thekind and degree of contamination, and the time,manpower, and materials available to do the work.

All these cleaning agents are hazardous materials.Always wear goggles and protective gloves when

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mixing these solutions, and consult the MSDS forspecific precautions.

Decontaminating Foods

All food should be carefully monitored. Foods inmetal or glass packages may be safe. Contamination isbest removed from the external surfaces by washing.Food items in sealed, dustproof packages may also besafe, provided the wrapper is not broken. To remove thecontamination from these packages, vacuum them andcarefully remove the outer wrap. Some vegetables canalso be decontaminated if they are carefully washed,dried, monitored, and peeled-if monitoring showscontamination is not above specified limits. Whensurface contamination cannot be physically removed,the food should be condemned. All foods must beinspected and approved by the medical officer.

Decontaminating Spaces and Equipment

Thorough cleaning of all surfaces is vital. Workshould commence overhead and continue downward inthe direction of the liquid flow. When feasible, the firststep should consist of flushing the surfaces with safewater. Do not get water on electrical controls that arenot waterproofed. The second step involves systematicscrubbing with chemical cleaning agents. Piping,ductwork, stanchions, bulkheads, coamings, and decksshould be repeatedly scrubbed until monitoringindicates that a safe condition exists. Bare metalsurfaces should be given an initial scrubbing withalkaline detergents to remove grease film. Whenavailable, citric acid solution should then be applied andallowed to remain for a minimum period of 10 minutes.Rinse the surface with safe, fresh water, allow to dry,and monitor. In the absence of citric acid, vinegar maybe used, but it is less effective.

Decontaminating Utensils and Dinnerware

Treat metal utensils and dinnerware such as metaltableware and cutlery in the same manner as other metalsurfaces. Wash with a detergent followed by an acidtreatment. When possible, immerse utensils anddinnerware in the acid solution. Crockery and glasspresent no particular cleaning problem, provided theglazed surfaces are without scratches or foreign depositssuch as stains or hard water scale. Plastic ware maypresent some difficulty because of the relatively porouscharacter of the surface, scratches, and the presence offoreign deposits. Both glassware and plastic wareshould be machine washed, rinsed, dried, and each item

monitored. Those that do not pass should be inspectedfor cracks and surface defects. Cracked and badlyscratched items should be disposed of immediately. Theother items still showing contamination should be givenrepeated washings until safe, or they should besegregated to await natural decay of contamination ordisposal of the item.

Protection of Personnel

When you are engaged in decontamination, wearprotective clothing as prescribed by the ships damagecontrol bill. If protective clothing is not available,similar garments may be substituted. Care must betaken to make sure substitute clothing adequatelyprevents radioactive particles from coming in contactwith the skin or gaining entry to the body by ingestion,inhalation, or through breaks in the skin. Masks shouldbe worn. In the absence of regulation masks, chemicalgoggles should be worn to protect the eyes. A highefficiency particulate air (HEPA) filter respirator alsocan be used to protect the lungs.

Spaces that were not contaminated, or that havebeen decontaminated, must be carefully protected. Allpersonnel and material must be carefully monitored(decontaminated if needed) before anyone is permittedto enter these spaces. Cleaning gear, items of protectiveclothing, and so forth, used in decontaminationprocedures should be segregated and disposed of ascontaminated according to their level of contamination.

To familiarize yourself with protective clothing andequipment, and with the procedure for adapting regularissue clothing for NBC warfare protection, see MilitaryRequirements for Petty Officer Third Class,NAVEDTRA 12044.

Preventing Recontamination

Contaminated items brought accidentally intospaces should be removed and , pendingdecontamination of the affected areas, these areasshould be roped off. Personnel who may have walkedthrough these areas or who may have otherwise come incontact with radioactive particles should be sent to thedecontamination station.

DEFENSE AGAINST BIOLOGICALAGENTS

The United States has renounced all use ofbiological agents in warfare, but the need still exists tobe prepared to defend ourselves against these agents if

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other countries should use them. The following section,therefore, discusses the nature of biological agents andthe measures you should use to decontaminate thegalley, messing areas, and food storage spaces in theevent of enemy biological attack.

A biological agent is defined as a microorganismthat either causes disease in man, plants, and animals orcauses the deterioration of material.

The chief objective of biological agents is massinfection that results in the incapacitation or death oflarge numbers of individuals or in the destruction oftheir sources of food, both animal and plant. Thebiological agents, unlike most other weapons, act onliving matter only and are limited in use to theseobjectives.

In case of a biological attack there are certaininstructions that should be carried out for the protectionand decontamination of eating, drinking, and galleyutensils; galley and foodservice equipment; andmessing areas contaminated by biological agents.

Good sanitary and hygienic practices are the bestdefense against many aspects of biological warfare. Aclose examination of the cleanliness of the mess andstrict adherence to the applicable instructions willimprove biological defense greatly.

The problems of biological agents differ fromordinary military hygiene problems only in that hardiertypes of organisms may be present in other than theirnormal environment and in higher levels ofcontamination.

BIOLOGICAL CONTAMINATION

In treating the problem of biological attack, it isassumed that there could be contamination of personnel,of all exposed surfaces, and of circulating air. Becauseof the current difficulties in rapidly detecting biologicalagents, knowledge of contamination might (althoughnot necessarily) be based on the occurrence ofwidespread or unusual sickness. This sickness could becaused by contamination that had occurred several daysor weeks before. A situation could exist also wherebyextensive use of biological agents would requireadditional precautions in the operation of all messes.These instructions are intended for use in the event ofsuspected or known biological attack. The problem isto decontaminate and prevent recontamination.

BIOLOGICAL DECONTAMINATIONMETHODS

Use calcium hypochlorite (bleach) solutions forbiological decontamination. Scrub the interior surfacesof contaminated spaces with 200-ppm chlorine solutionto remove dust and grease. Then, hose spaces with fresh,safe water and repeat the process. You may also useiodine solutions prepared by the medical department.

Large equipment (those items too large to beimmersed in sinks or run through dishwashingmachines) should be washed, rinsed, anddecontaminated in the same manner as prescribed forinterior surfaces of messes. Small items of equipmentthat will not suffer damage by immersion should bewashed, rinsed, and sanitized in the dishwashingmachine or by hand dishwashing as described earlier inthis chapter.

Before eating and drinking utensils are brought tothe scullery for decontamination, the interior bulkheads,all working surfaces (tables, dish carts, and sinks), theinterior and exterior of the dishwashing machine, andall other equipment used in the washing and sanitizingof eating and drinking utensils should be thoroughlywashed, rinsed, and decontaminated as appropriate.

Eating and drinking utensils should bedecontaminated by machine or hand washing. A personwho has handled contaminated utensils should nothandle decontaminated utensils until the person hasbeen decontaminated. Decontaminated articles shouldnot be placed in contact with any surface that has beenexposed to contamination. If possible, use baskets orcontainers designed to hold silverware in a verticalposition, handles down, during the washing andsanitizing processes, and additional containers ofsimilar construction into which the silverware may beinverted without being handled by workers. If suchcontainers are not available, lay the silverware flat in theracks, not exceeding two utensils, with the handlesextending in the same direction. Do not exceed a depthof two utensils. Take care when removing utensils fromthe racks after decontamination to preventrecontamination.

Sterilization by hypochlorite solution should beused only when dishwashing machines do not operatecorrectly. The utensils should be soaked, while still inthe washrack, for 1 full minute at 100F to 140F in asolution of 1 part hypchlorite and 50 parts water in asingle-tank machine, or 1 part hypochlorite and 500parts water in a double-tank machine; one-fifth of 1percent of a detergent must be added to either solution.

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This solution may be mixed from nonionic detergent andany one of several chlorine containing compounds suchas calcium hypochlorite, or laundry bleach.

In storage, compounds containing chlorine havebeen known to deteriorate. It will be necessary,therefore, to have a qualified person from the shipscompany analyze the soaking solution for chlorinecontent to make sure the proper concentration ofavailable chlorine is attained and continued at sufficientstrength.

After the sterilization, soak and water rinse, coverthe washracks containing the utensils with a cloth thathas been sterilized by boiling. Do not transfer utensilsto another rack. Make sure personnel in the serving linepick up utensils from the washracks by touching onlythe handles.

Large equipment may be decontaminated by the useof hypochlorite. Hypochlorite is corrosive to all metalsthat will rust and should not be allowed to come incontact with motors and other electrical equipment fromwhich hypochlorite could not be thoroughly wiped off.After decontamination, cover as much of the equipmentas possible with clean cloths to prevent recontamination.

Avoidance of Recontamination

Recontamination may be caused by secondaryaerosols that resettle organisms on surfaces orcontaminate the air that is breathed. Secondary aerosolsare clouds formed from particles (bacteria or otherorganisms) that, having been deposited on a surface, arestirred up into the air again by scuffing, shaking, or othermechanical action. Secondary aerosols may besuppressed by wetting surfaces with oil or water. If oilis used as a suppressant, it must not generate harmfulvapors and it must not be applied to walking surfaceswhich may create slippery conditions.

It is important to make sure, before entering themessing area, MS personnel and all personnel eating inthe messing areas are as free as possible fromcontamination. The medical officer should be consultedon the decontamination of foodservice personnel. Incold weather, personnel in the serving line should berequired to remove outer garments and leave themoutside the messing area before entering the mess. Ithas been found that removing clothing will shake offorganisms that have come in contact with the surfaces,thereby setting up secondary aerosols. Do not permitunauthorized personnel in foodservice spaces.

Hypochlorite is a strong oxidizer and, in powderedform, reacts violently with oils and greases. Usehypochlorite in a well-ventilated area. Always weargoggles and protective gloves, and consult the MSDSfor additional precautions.

Decontaminating Food Items

The advice of the medical officer must be soughtbefore any attempt is made to decontaminate foodsuspected of biological contamination.

Semiperishable Food Items

Food packed in containers that are resistant to thepassage of biological agents (sealed containers made ofmetal, plastic, glass, or porcelain) requires only properexterior decontamination be performed. Paper labelsand paper covers must be removed from the containerand one of the following methods of decontaminationshould be used:

1. Immerse the containers for 15 minutes in asolution of water to which 200-ppm available chlorinehas been added and then rinse them with potable water.

2. Soak the containers for a minimum of 15minutes in effective detergent solution as a quickmethod to reduce contamination to a safe level (seeformula 1 discussed under the heading RadiologicalDecontamination); then rinse them with potable water.

3. The exterior surfaces of stacks of food packedin impermeable packages can be sterilized using any ofthe standard chemical methods such as bleach solution,sodium carbonate, or DS2 followed by rinsing in potablewater.

Food packages that will not stand immersion mustbe wiped off with a solution of water to which 200-ppmavailable chlorine has been added and the foodthoroughly cooked before it is eaten.

Fresh or Chill Items

Food that can be peeled or pared may bedecontaminated by soaking for 15 minutes in water towhich 200-ppm available chlorine has been addedbefore it is peeled. The food must then be thoroughlyrinsed in potable water. It can then be peeled or paredand should be rinsed again with potable water. Thismethod has been applied satisfactorily to apples,potatoes, and eggs.

For other fresh or chill items, the use of heat is themost practical means of decontaminating foods.

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Thorough cooking will reduce contamination to a safelevel so that food can be consumed.

Frozen Items

Food items stored in the freeze space inimpermeable containers (tamed frozen strawberries,for example) may be decontaminated by immersing thecontainers for 15 minutes in a solution of water to which200-ppm available chlorine has been added; thecontainers are then rinsed with potable water.

Food items stored in the freeze space in permeablecontainers (frozen vegetables, for example) may bedecontaminated as outlined earlier for food packaged insacks or other permeable containers.

Food items stored in the freeze space, but notcontained in outer packaging (meat, for example), mustbe completely thawed and thoroughly cooked beforethey are eaten.

Additional Precautions

Hands should be free of contamination during theopening operations to make sure the contents are notcontaminated. Opened cans of fruit jam, jelly, or similarfoods must be destroyed. Opened cans of vegetablesmay be decontaminated by boiling the vegetables for aminimum of 15 minutes in a steam-jacketed kettle.

Biological Decontamination in FoodPreparation

The use of heat is the most practical means ofdecontaminating biologically contaminated foods. Inno case should decontaminated food be consumed untilit is pronounced safe by a medical officer. It isrecommended that, insofar as possible, only foodscontained in impermeable packages (cans, bottles, jars)be decontaminated and used for meal preparation.

Food items that are not packaged or that arepackaged in permeable containers may be cooked byeither cooking in a pressure-type cooker at 15 poundsof pressure at 250F (or 121C) for 15 minutes or boilingfor a minimum of 15 minutes.

Certain contaminated items may be decontaminatedby baking. Only those recipes listed in the Armed ForcesRecipe Service (AFRS) that specify an oventemperature of 400F and above, for a cooking periodof 30 minutes or longer, should be used to prepare bakeditems from contaminated ingredients.

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All meats except those contained in decontaminatedimpermeable containers (canned meat items) must becooked to the well-done stage. Guidance cards in theAFRS include information on internal temperaturesindicating the well-done state.

Biological Decontamination of Water

The detection of water contamination and requisitelaboratory analysis are responsibilities of the medicaldepartment. Biological decontamination of water is notdifficult when regular water treatment facilities exist.However, more chlorine probably will need to be addedduring the ordinary processing of the water. If no watertreatment facilities are available, water can bedecontaminated by any of the following methods:

1. By boiling for 20 minutes

2. By using iodine tablets coupled with boiling

A medical officer should approve the method ofdecontaminating; after the decontamination process, theofficer should determine whether or not the water is fitto be used. Water that has been decontaminated must beprotected against further contamination.

DEFENSE AGAINST CHEMICALAGENTS

The United States has committed itself againstinitiating the use of chemical agents. However, it isnecessary to be prepared against attack by an enemyusing this type of warfare.

A chemical agent is defined as a solid, liquid, or gasthat, through its chemical properties, produces lethal ordamaging effects on man, animals, plants, or material,or produces a screening or signaling