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Operational Medicine 2001
Manual of Naval Preventive Medicine
NAVEDTRA 13100
Chapter 1: Food Service Sanitation

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Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
VII: Health Standards for Food Service Personnel

1-52. Introduction.

Department of the Navy
Bureau of Medicine and Surgery


1. Food service personnel play an important role in the prevention of foodborne illnesses by adhering to good personal hygiene procedures. In order for them to understand these practices and procedures and appreciate their importance in preventing foodborne illnesses, all food service personnel must receive formal training as prescribed in SECNAVINST 4061.1 in addition to their regular, supervised on-thejob instruction. The Food Service Officer or civilian supervisor is responsible for ensuring that all food service personnel receive this required training.


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Operational Medicine 2001

Health Care in Military Settings

Bureau of Medicine and Surgery
Department of the Navy
2300 E Street NW
Washington, D.C
20372-5300

Operational Medicine
 Health Care in Military Settings
CAPT Michael John Hughey, MC, USNR
NAVMED P-5139
  January 1, 2001

United States Special Operations Command
7701 Tampa Point Blvd.
MacDill AFB, Florida
33621-5323

This web version is provided by The Brookside Associates Medical Education Division.  It contains original contents from the official US Navy NAVMED P-5139, but has been reformatted for web access and includes advertising and links that were not present in the original version. This web version has not been approved by the Department of the Navy or the Department of Defense. The presence of any advertising on these pages does not constitute an endorsement of that product or service by either the US Department of Defense or the Brookside Associates. The Brookside Associates is a private organization, not affiliated with the United States Department of Defense.

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