Manual of Naval Preventive Medicine Chapter 1: Food Service Sanitation: VII: Health Standards for Food Service Personnel
1-54. Health Supervision.
Department of the Navy
Bureau of Medicine and Surgery
1. When inspecting and observing food service personnel, the MDR
must be concerned with the early detection of communicable diseases,
particularly those associated with transmission by food. Food service
personnel who present symptoms of communicable disease must be
referred to the medical department by their supervisor prior to
performing their daily duties. Food service personnel who have a
communicable disease must be prohibited from working in food service
areas until pronounced fit for resumption of duties by the medical
officer or representative.
2. When diarrhea epidemics occur, bacteriological screening may
include food service personnel at the discretion of the medical
officer, EHO or PMT investigating the outbreak. Laboratory tests for
screening should be done by specially trained and qualified medical
personnel. Laboratory assistance of this nature is available on
request from a NAVENPVNTMEDU or any other Armed Forces medical
facility which operates a clinical laboratory.
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Operational Medicine 2001
Health Care in Military Settings
Bureau of Medicine and Surgery
Department of the Navy
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Operational Medicine
Health Care in Military Settings
CAPT Michael John Hughey, MC, USNR
NAVMED P-5139
January 1, 2001 |
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