and heated or outdoor environments does not
exceed 15°F DBT.
Mechanical air supply and exhaust systems are
provided for most working and living spaces; the
quantity for each should be balanced respectively
within the major sections of a ship. Ventilation
of spaces in which excessive heat or undesirable
odors are produced requires a greater volume of
mechanical exhaust than supply (negative
pressure) to maintain an induced air flow into
the compartment and to prevent the spread of heat
and odors to adjacent spaces. Compartments
used for living and berthing should be provided
with a greater volume of mechanical supply than
exhaust (positive pressure) to maintain an
induced airflow out of the space and thus to
prevent the entrance of contaminated air from
Ventilation and air-conditioning designs for
living, working, and electronics equipment spaces
aboard surface vessels should minimize heat
stress and enhance performance in hot and
Effects of Air Movement
In still air the body is enveloped by a layer of
warm, moist air resulting from body heat and the
evaporation of perspiration. A controlled air
movement removes this layer and adds greatly to
the feeling of comfort. High-velocity air blowing
from the overhead onto the heads of occupants is
undesirable except in hot atmospheres. Such an
air stream directed against exposed skin becomes
uncomfortable to intolerable in many hot environ-
ments. In hot weather use bracket fans for high
Additional requirements and standards for
shipboard heating, ventilation, and cooling may
be found in the Manual of Naval Preventive
Medicine, NAVMED P-5010, chapter 3, and
OPNAVINST 5100.20 series.
FOOD SERVICE SANITATION
One of the most demanding and vital tasks of
naval preventive medicine is ensuring proper
handling of food in its many phases from the
point of production to final consumption. Care-
lessly handled food is easily contaminated and
will readily support the growth of pathogenic
organisms that may lead to illness.
Commander, Naval Medical Command.
Establishes sanitary standards for food procure-
ment, inspection on delivery, fitness for human
consumption, storage and refrigeration, prepara-
tion and serving, and disposal of food remains.
Navy Environmental and Preventive Medicine
Units (NAVENPVNTMEDU). Provide special-
ized consultation in preventive medicine and
environmental health in the following areas:
Evaluation of food sanitation training
Surveys and recommendations on insect
and vector problems
Epidemiologic investigation of foodborne
Commander, Naval Facilities Engineering
Command. Responsible for planning, designing,
and constructing all shore dining facilities.
Commander, Naval Sea Systems Command.
Responsible for designing, constructing, and
maintaining dining facilities afloat.
Commander, Naval Supply Systems Com-
mand. Administers the Naval Food Service
Commandant, Marine Corps. Administers the
food service program for the Marine Corps.
Individual Commands. The commanding
officer of each individual command has the
ultimate responsibility for ensuring that food and
beverages served within his or her jurisdiction are
safe and wholesome. However, guidance and
support in food service sanitation must be pro-
vided by the supply and medical departments.
The Department of Defense has designated the
Defense Personnel Support Center (DPSC) of the
Defense Logistics Agency (DLA) as the organiza-
tion responsible for the procurement of food
items for the Armed Forces. Most food items are
procured through contracts let by Headquarters,
DPSC, Philadelphia, or regional headquarters
located in major marketing areas in the United