All foods for the enlisted dining facilities must
be procured in accordance with federal and
military standards. Except in emergencies, local
purchase of food items by naval activities
within the United States are limited to fresh
bakery items, fresh dairy products, and items
designated for local purchase in the Federal
All foodstuffs procured for the Armed Forces
undergo rigid inspections and are subject to
various federal and military specifications
covering sizes, grades, appearance, and type.
These inspections are performed by DPSC quality
assurance representatives (QARs), U.S. Depart-
ment of Agriculture (USDA), U.S. Department
of Commerce (USDC), technically qualified
inspectors employed by Navy activities and
organic to the command, Navy receiving officers,
and medical officers and their designated repre-
sentatives. Army veterinarian personnel are also
available to assist Navy commands in most
. The supply officer is responsible for
procuring, receiving, inspecting, and storing
. The food service officer is in charge of the
food service division in a command. He or she
is accountable for foodborne illness resulting
from improper food preparation, serving or
Other responsibilities include:
Ensuring cleanliness of all food service
equipment and spaces.
Supervising personal hygiene practices
by food service personnel.
Ensuring sanitary food preparation,
serving and storage.
Setting up initial and refresher training
programs for all food service person-
. The medical officer or the Medical Depart-
ment representative is responsible for:
Routine inspection of all food service
facilities at least twice monthly.
Sanitary inspection of all Navy and
Marine Corps commissaries.
Inspection of foodstuffs for fitness for
human consumption and for assurance
that they are from approved sources.
Physical examination of food service
Sanitation training programs (initial
served in the enlisted dining facility
must be sampled regularly by an office; detailed
by the commanding officer (usually the officer of
Occasionally, food items are received that have
not been inspected by technically qualified
personnel. All food items delivered directly to the
facility by vendors will be inspected by the medical
officer or his or her representative to ensure fitness
for human consumption. The food service officer
or the designated representative will inspect the
food items to ascertain the exact quantity
received and inspected, as above, in accordance
with NAVMED P-5010-1. Food items not satisfy-
ing the above may be rejected.
Food about which there is any doubt must be
rejected as unfit for human consumption. To
avoid the risk of foodborne illness, observe the
old adage When in doubt, throw it out.
The medical officer is responsible for
ensuring that all food served in the commands
enlisted dining facility is fit for human consump-
tion. If any food appears questionable or has been
purchased on the local market or under contracts
requiring inspection at destination, the food
service officer must request an inspection. The
medical officer or the designated representative
will perform the inspection and submit samples
for laboratory analysis in accordance with the
Manual of Naval Preventive Medicine.
Medical Department personnel concerned with
food inspections ashore should maintain liaison
with local personnel of the military veterinary
services or USDA inspectors to keep current on
the information and techniques involved in such