be kept in mind and stressed during inspections
of food service facilities.
Health Standards for Food Service
Food service personnel are a most important
link in the transmission of disease through foods.
Their health, personal habits, and methods of
preparing and serving food are vital factors in
maintaining the health and well-being of all hands.
All food service personnel (military and
civilian) will be examined and determined to be
free from communicable disease prior to an in-
itial assignment in food service. The physical ex-
amination shall be comprehensive enough to
detect acute or chronic disease. Laboratory tests
will be accomplished at the discretion of the senior
medical officer. All food service personnel will
be examined for evidence of tuberculosis.
Personnel having open lesions, particularly of
the hands, face, or neck, or acne of the face, shall
be prohibited from performing food service duty.
Examinations of personnel with questionable
social or medical histories shall be comprehensive
and include X-rays of the chest if there is a clinical
indication, stool and urine examinations for
parasites and bacterial pathogens, and such other
laboratory tests and physical determinations as
may be indicated.
All food service personnel who have been
away from their duties for 30 days or more for
nonmedical reasons must receive a medical ex-
amination prior to resumption of their food ser-
vice duties. All food service personnel who have
been away from their duties for any period of time
as a result of illness must receive authorization
from the Medical Department prior to resump-
tion of duty.
Training and Hygiene of
Food Service Personnel
All food service personnel shall be thoroughly
indoctrinated in personal hygiene and food sanita-
tion, as well as in the methods and importance
of preventing foodborne illness. The requirement
for food service training is specifically addressed
in SECNAVINST 4061.1 series. All food service
personnel are required to have initial training and
annual refresher training in food service sanita-
tion principles. Evidence of completion of this
training is maintained on the Foodservice Training
Certificate, NAVMED 4061/6, which is to be kept
on file by the food service officer at the work
location. These records must be verified by super-
visory and Medical Department personnel during
routine sanitation inspections.
All food service personnel must be physically
clean and wear clean garments when working in
food service areas. Personnel will wear caps or
hairnets that completely cover the hair at work.
No beards will be authorized for personnel directly
involved in the preparation and handling of food.
Personnel shall keep their nails clean and trimmed
short, and special attention shall be directed to
the cleanliness of the hands. Adequate and con-
venient handwashing facilities with hot and cold
running water, soap, and disposable towels shall
be provided. Personnel will be instructed to wash
their hands with soap and potable water before
assuming duty and always after using rest rooms.
Conspicuous signs to this effect will be posted.
Do not use tobacco in any form in the scullery,
food preparation, storage, and service areas.
VECTOR AND ECONOMIC PEST
The term vector is used as all insects, related
arthropods, or rodents capable of transmitting
pathogens of public health significance. Pests,
on the other hand, may be defined as organisms
that by their nature or habits are objectionable
in shipboard or shore environments and are,
therefore, detrimental to morale.
It is the responsibility of the Medical Depart-
ment to survey and control disease vector
organisms aboard naval vessels, on naval bases,
in Fleet Marine Force units, and as directed in
contingency and disaster relief situation. Pest con-
trol (of nuisance or economic pests) is routinely
a medical department responsibility on board
vessels and those commands lacking Public Works
support. Disease Vector Ecology and Control
Centers (DVECCs) and Environmental and
Preventive Medicine Units (EPMUs) are fully
staffed to respond to all calls tor assistance regard-
ing medical or economic pest matters throughout
Table 11-1 lists some of the more commonly
encountered pests with a summary of their im-
portance, characteristics, biology, surveillance,