and heated or outdoor environments does not exceed 15°F DBT.
ADDITIONAL CONSIDERATIONS ABOARD SHIP
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 adjacent spaces. 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 subtropical climates.
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 environments. In hot weather use bracket fans for high local circulation.
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. Carelessly handled food is easily contaminated and will readily support the growth of pathogenic organisms that may lead to illness.
RESPONSIBILITIES
Commander, Naval Medical Command. Establishes sanitary standards for food procurement, inspection on delivery, fitness for human consumption, storage and refrigeration, preparation and serving, and disposal of food remains.
Navy Environmental and Preventive Medicine Units (NAVENPVNTMEDU). Provide specialized consultation in preventive medicine and environmental health in the following areas:
- Evaluation of food sanitation training programs
- Surveys and recommendations on insect and vector problems
- Laboratory services
- Epidemiologic investigation of foodborne illness
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 Command. Administers the Naval Food Service Program. 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 provided by the supply and medical departments.
PROCUREMENT
The Department of Defense has designated the Defense Personnel Support Center (DPSC) of the Defense Logistics Agency (DLA) as the organization 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 States.
