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Bureau of
Medicine and Surgery
NAVMED P-5010-1 (Rev. 1/1998)
Washington, D.C. 20372-5300
000-LP-000-0000
Manual of Naval Preventive Medicine
Chapter 1
FOOD SAFETY
i
MANUAL OF NAVAL PREVENTIVE MEDICINE
CHAPTER 1
FOOD SAFETY
TABLE OF CONTENTS
SECTION I
GENERAL INFORMATION

1-1 INTRODUCTION........................................... 1 1-2 PURPOSE................................................ 1 1-3 DEFINITIONS............................................ 1 1-4 RESPONSIBILITIES....................................... 21

SECTION II
MANAGEMENT AND PERSONNEL

2-1 SUPERVISION............................................ 26 2-2 EMPLOYEE HEALTH........................................ 33 2-3 PERSONAL CLEANLINESS................................... 37 2-4 HYGIENIC PRACTICES..................................... 39

SECTION III FOOD
3-1 PROCUREMENT, ACCEPTANCE & INSPECTION OF FOOD ITEMS..... 41
3-2 PROTECTION OF FOOD ITEMS FROM CONTAMINATION AFTER

RECEIVING.............................................. 49 3-3 DISPOSITION OF UNSATISFACTORY FOOD ITEMS............... 52 3-4 STORAGE AND CARE OF FOOD ITEMS......................... 54 3-5 PREPARING AND SERVING OF FOOD.......................... 61 3-6 SPECIAL FACILITIES AND VENDING OPERATIONS.............. 77 3-7 TEMPORARY FOOD SERVICE................................. 80 3-8 HACCP INFORMATION...................................... 83

SECTION IV
STANDARDS AND SANITATION OF FOOD SERVICE
EQUIPMENT AND UTENSILS

4-1 STANDARDS.............................................. 92 4-2 WAREWASHING METHODS.................................... 93 4-3 WAREWASHING AGENTS..................................... 99 4-4 SANITIZING AGENTS (DISINFECTANTS)...................... 99 4-5 AUTOMATIC COLD WATER GLASS WASHER......................102 4-6 MESSING FACILITY SANITATION............................103

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4-7 UTENSILS AND EQUIPMENT................................103
4-8 HAZARDOUS METALLIC COATINGS............................107
SECTION V
STRUCTURAL REQUIREMENTS AND SANITARY
CONTROLS

5-1 INTRODUCTION...........................................108 5-2 FLOORS, WALLS AND CEILINGS.............................108 5-3 LIGHTING AND VENTILATION...............................110 5-4 DRESSING ROOMS AND LOCKERS............................111 5-5 HOUSEKEEPING...........................................111 5-6 WATER SUPPLY AND SEWAGE DISPOSAL......................112 5-7 TOILET AND LAVATORY FACILITIES.........................114 5-8 GARBAGE AND REFUSE DISPOSAL...........................115 5-9 INSECT AND RODENT CONTROL..............................117 5-10 POISONOUS OR TOXIC MATERIALS...........................118

SECTION VI
INSPECTION REPORTING PROCEDURES

6-1 FREQUENCY OF INSPECTION................................119 6-2 REPORT OF INSPECTION...................................119 6-3 FOOD ESTABLISHMENT INSPECTION REPORT...................120 6-4 ESTABLISHMENT SCORING..................................125 6-5 CLOSURE CRITERIA.......................................127

APPENDIX A
FOODBORNE ILLNESSES

A-1 GENERAL INFORMATION....................................128 A-2 FOODBORNE ILLNESSES....................................128 A-3 INVESTIGATING FOODBORNE DISEASE OUTBREAKS..............131

APPENDIX B
REFERENCES

B-1 FOOD...................................................149 B-2 FOOD SERVICE EQUIPMENT.................................150 B-3 WAREWASHING MACHINES...................................150 B-4 MILK...................................................150 B-5 ICE....................................................151 B-6 FIELD SANITATION.......................................151 B-7 CLUBS, MESSES, EXCHANGES, AND COMMISSARIES.............151 B-8 FOODBORNE ILLNESSES....................................151 B-9 PEST CONTROL...........................................152

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