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.
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 constructed 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 flybreeding season and whenever necessary at other times.
Effective control measures to eliminate or control the presence of rodents, flies, cockroaches, and other vectors and pests must be maintained. The food service facility and its adjacent grounds must be kept free of litter and debris.
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