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

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