be kept in mind and stressed during inspections of food service facilities.
Health Standards for Food Service Personnel
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 initial assignment in food service. The physical examination 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 examination prior to resumption of their food service 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 resumption of duty.
Training and Hygiene of Food Service Personnel
All food service personnel shall be thoroughly indoctrinated in personal hygiene and food sanitation, 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 sanitation 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 supervisory 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 convenient 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.
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 Department 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 control (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 regarding medical or economic pest matters throughout the world.
Table 11-1 lists some of the more commonly encountered pests with a summary of their importance, characteristics, biology, surveillance,