Figure 5-2.-Model Field Dishwashing Unit.
For more information on field sanitation
practices, refer to the Departments of the Army
and the Air Force publication, Field Hygiene and
Sanitation, FM 21-10/AFM 161-10.
STANDARDS AND SANITATION
OF FOOD SERVICE FACILITIES
All Navy food service facilities ashore and
afloat must be maintained scrupulously clean,
clear of refuse and garbage, and free of rodent
and insect infestations. All floors, walls, ceilings,
studs, joints, rafters, and pipes must be con-
structed to provide easy access for cleaning.
Adequate light must be provided to all surfaces
and equipment in food service spaces. All rooms
must be adequately ventilated and air intake ducts
and interiors of ventilation ducting cleaned at least
quarterly to prevent accumulation of dirt and
grease. Ventilation hoods and grease filters must
be cleaned weekly to prevent fires. Meat cutting
and preparation rooms at shore facilities must be
air-conditioned and maintained at 50°F or below.
The galley spaces aboard ship must be maintained
at temperatures below 80°F.
At shore facilities garbage and refuse must be
kept in leak-proof, nonabsorbent containers.
Sufficient numbers of garbage and refuse
containers are required to prevent overfilling.
They must be provided with tight-fitting doors,
lids, or covers and emptied as necessary during
operation hours and at the end of each working
day. Garbage and refuse on the premises must be
stored in a location inaccessible to insects and
rodents. Outside storage of garbage is prohibited
except in garbage rooms. When garbage or refuse
rooms are used, they should not be located within
100 feet of the food service facility. Garbage
containers must be cleaned inside and out after
they are emptied at the end of the day.
Dumpsters and other large containers for storing
garbage must be cleaned with high pressure water
or steam at least twice a week during fly-
breeding season and whenever necessary at other
Effective control measures to eliminate or
control the presence of rodents, flies, cock-
roaches, and other vectors and pests must be
maintained. The food service facility and its
adjacent grounds must be kept free of litter
Report of Inspection
Navy and Marine Corps food service facilities
will be inspected at least twice a month by a
Medical Department representative along with the
food service manager/officer or the designated
representative. The findings of the inspection
will be reported on NAVMED 6240/1. A sample