209th RSG
Applied Food Sanitation
Refresher Training
FY 2010
1
FOOD SERVICE SANITATION

16 HOUR COURSE

70% FOR REFRESHER CERTIFICATION

50 QUESTION MULTIPLE CHOICE TEST
2
Course Content
Sanitation Terms
Hazards To Safe Food
Factors That Lead To Food-Borne Illness
Food Protection
Cleaning And Sanitizing
Insects and Rodents
3
Content (Continued)
Sanitation Inspections
Field Food Service Sanitation
Food Service Safety
Dining Facility Fire Prevention
HACCP
4
Why
Study
Sanitation?
5
WHY STUDY SANITATION?
Modern processing and excessive food handling
increase the opportunity for contamination
Sanitation is the most cost effective means
available to the military for preventing
disease and improving the Soldiers well being
The number one reason – Protect the health of
the soldier.
6
Why Study Sanitation?
Good personal hygiene is a critical measure
against food borne illnesses
Protect food service workers – the food service
manager is obligated to protect customers and
workers
Legal Obligation : Federal, state and local gov.
Agencies set regulations to protect the public
The Army has a similar system called the
TB Med 530
7
Impact of Foodborne Diseases
Perception vs. Reality
300
250
200
150
100
50
76 million contract
foodborne illnesses
5,000 fatalities each
year
0
1998
1999
2-Yr Total
Active Army Reported Major Food & Waterborne
Illness (1 Jan 98-31 Dec 99)
Army Medical Surveillance Activity
8
DEFINITIONS
CLEAN:
Free of visible soil.
SANITIZE: To reduce the number of microorganisms to a safe level.
STERILIZE: To make free of microorganisms.
9
ADULTERATED- Containing an
unhealthy substance; bearing or
containing poison; consisting in whole or
in part of any filthy substance; product of
a diseased animal.
SPOILED- Decrease in edible quality due
to an off-flavor or an off-odor, usually
through natural effects of bacterial action,
enzyme or aging.
10
PERISHABLE FOOD
 Any
Food That Will Rapidly Spoil
11
POTENTIALLY HAZARDOUS
FOOD
(PHF)
Any food capable of supporting the rapid growth of bacteria
12
TEMPERATURE DANGER ZONE (TDZ)

Temperature range at which bacteria
multiply rapidly from 40 to 140 degrees F.

Safe temperature range.
– Below 40 degrees F or above 140 degrees F.
13
FOODBORNE ILLNESS- Disease transmitted
to humans by eating contaminated food.
OUTBREAK- Development of a food-borne
illness by two or more people that ate a
common food .
14
FOODBORNE INFECTION- Living
microorganisms transmitted by food; grow
and cause disease in humans.
FOODBORNE INTOXICATION-
Microorganisms produce toxins in food
which people then eat.
15
CARRIER
An individual harboring and
infectious agent in his or her body,
exhibiting no symptoms but are
able to transmit to others.
16
CROSS-CONTAMINATION
CROSS-CONTAMINATION- Transfer of
harmful microorganisms from one food
to another by means of foods or nonfood such as utensils, equipment or
human contact.
WET-STORAGE- Storage or display of
food packages in water or in direct
contact with Un-drained ice.
17
BACTERIA- Single celled plants invisible
to the naked eye.
BINARY FISSION - Reproductive
method of bacterial cells divide into two
approximately equal parts.
VIRUS - Extremely small micro-
organism: cannot grow in food but
may transmitted by food.
18
FOOD CONTACT SURFACE - Any surface of
equipment or utensils with which food normally
comes in contact or from which food may drain,
drip, or splash back on to surfaces normally in
contact with food.
PRODUCT TEMPERATURE - How hot or cold a
food item is: This must be measured with a
thermometer inserted into the food.
19
WHOLESOME
In sound condition, clean, free,
from adulteration and otherwise
suitable and safe for human
consumption.
20
HACCP
Hazard Analysis Critical Control Points
A Systematic approach to the
identification, evaluation, and control
of food safety hazards.
21
22
23
HAZARDS TO SAFE FOOD
ALLERGENS
BIOLOGICAL AGENTS
CHEMICAL AGENTS
PHYSICAL AGENTS
24
HAZARDS TO SAFE FOOD
FOOD ADDITIVES ARE NOW CLASSIFIED AS
ALLERGENS NOT CHEMICAL HAZARDS.
USED AS PRESERVATIVES AND FLAVOR ENHANCERS.
MOMOSODIUM GLUTAMATE (MSG),
NITRITES AND NITRATES
SULFATES AND SULFITES.
25
CHEMICAL HAZARDS
PESTICIDE MISUSE IS ONE WAY TO
CONTAMIMINATE FOOD.
APPLYING PESTICIDES WITH FOOD EXPOSED.
PESTICIDES USED ON THEM WHEN THEY ARE
GROWING.
ACIDIC LIQUIDS IN GALVANIZED CONTAINERS
HEAVY METALS:
*COOKING ON REFRIGERATOR SHELFS
*LEAD-BASED PRODUCTS (CRYSTAL, FLATWARE)
26
CHEMICAL HAZARDS (cont)
PESTICIDE MISUSE IS ONE WAY TO
CONTAMIMINATE FOOD.
APPLYING BUG SPRAY WITH FOOD EXPOSED.
PESTICIDES USED ON THEM IN THE GROWING
PHASE
RESIDUES FROM DETERGENTS, CLEANING
SOULATIONS, OR CONCENTRATED SANITIZERS
MUST BE APPROVED BY THE EPA FOR FOOD SERVICE
27
PHYSICAL HAZARDS
ANY UNINTENDED OBJECTS IN FOOD.
PIECES OF WOOD, METAL, GLASS ARE PHYSICAL
HAZARDS.
WOOD FROM TOOTHPICKS, METAL FROM DULL
CAN OPENERS AND GLASS FROM USING
WRONG TYPE OF ICE SCOOP.
GLASS FROM UNPROTECTED LIGHT BULBS THAT
SHATTER.
NATURAL PHYSICAL HAZARDS SUCH AS FISH
BONES, CHICKEN BONES.
PARTICULATES (hair, fingernails and sputum)
physical in nature, but are biological hazard
28
BIOLOGICAL
HAZARDS
BACTERIA
VIRUSES
MOLDS
YEASTS
PARASITES
29
BACTERIA-
Bacteria are single-celled
microorganisms
CAUSE:
Food-Borne Infection
Food-Borne Intoxication
Food Spoilage
BACTERIA CAN GROW VERY QUICKLY
30
BACTERIA CAN GROW
QUICKLY WITH:
FOOD (High in protein)
TIME (4 Hours)
RIGHT TEMPERATURE
MOISTURE
31
BACTERIA
Bacteria reproduces by a process called
binary fission.
One bacterium can divide in two every
15-20 minutes.
Bacteria take several hours to totally
adjust to a new environment.
32
Acronym that describes bacterial growth.
F- Food high in protein.
A-Acidity pH between 4.6 and 9 on the pH scale.
T- Time (4 hours)
T- Temperature 40 deg F to 140 deg F range where
the bacteria grow rapidly.
O- Oxygen three types of bacteria aerobic (air),
anaerobic (no air) and facultative, (with or without air.)
M- Moisture bacteria grow well on moist surfaces.
33
GROWTH OF BACTERIA
 Time








START
15 min
30 min
45 min
1 hour
2 hours
3 hours
4 hours
 NUMBER








OF BACTERIA
1
2
4
8
16
256
4096
65,536
34
BACTERIAL GROWTH
PHASES
NUMBER OF BACTERIA
4 hours
STATIONARY PHASE
DECLINE PHASE
LOG PHASE
LAG PHASE
TIME
35
BACTERIA SPORES
A spore is a protein-enriched
protective shell that bacteria form
when in the TDZ to long.
This helps protect them from heat
and freezing.
36
VIRUSES

Viruses are the smallest of all living forms.

They have no nucleus or cell wall.

A virus reproduces by interfacing with the
cells in the host.

Must have a host to reproduce.
37
VIRUSES-(Continued)
Viruses do not require potentially hazardous
foods to survive.
They generally require fewer organisms to
make you sick, therefore it is easy to
transmit viruses through water.
Viruses can cause many diseases that may
include vomiting, diarrhea, and infectious
hepatitis.
38
FUNGUS FAMILY
MOLDS
YEASTS
39
MOLDS
Reproduces by spores.
Cause spoilage in a wide range of
foods.
Can grow in a wide temperature and
humidity range such as on cooler
walls.
Some molds produce toxins.
40
YEASTS
Generally beneficial.
Help make bread, wine, and beer.
Yeasts do not cause food-borne disease.
They do cause food spoilage.
Yeasts can grow in a wide range of
environments, even high acid foods like
fruit juice.
41
PARASITES
Require a living host for at least one stage of their life cycle
Can cause a variety of symptoms
Types of Parasites:
(a) Single celled-Protozoa’s
(b) Multi-celled – trichina worms, roundworm, tapeworm,
flukes
42
43
FACTORS THAT
LEAD TO FOODBORNE
ILLNESSES
44
WHAT CAUSES FOODBORNE
DISEASE
Failure to properly cool food.
Failure to thoroughly cook or heat food.
Infected employees who practice poor
personal hygiene. (1999 #1 offense)
Foods prepared a day or more before they
are served.
45
WHAT CAUSES FOODBORNE DISEASE
(Continued)
Raw contaminated ingredients incorporated
into foods that receive no further cooking.
Foods allowed to remain at bacteria incubating
temperatures.
Failure to reheat cooked foods to temperatures
that kill vegetative bacteria.
Cross contamination of cooked foods with raw
items either by workers who mishandle foods
through improperly cleaned equipment.
46
Foodborne Disease Threat- Bacteria
Majority of the foodborne illness reported have been
traced back to foods fixed too far ahead,
poor refrigeration, and disregard of time and temp.
Bacterial foodborne illness can be broken down into
two categories: Infection and Intoxication.
47
FOODBORNE DISEASE THREAT con’t..
INFECTION: Ingestion of disease producing
bacteria. Causes flu-like symptoms: fever,
headache, nausea…
Laboratory examination of vomit or suspected
food will give type of organism.
TYPES OF INFECTION: Salmonella, poultry,
poultry salads, eggs/egg products like
custards and sauces.
Sliced melons and raw sprouts.
Forms no spore, is facultative.
48
FOODBORNE DISEASE THREAT - INFECTION CONT.
Listeria: associated with unpasteurized milk,cheese
ice cream and RTE foods. Forms no spores and
is facultative.
Camphylobacter: associated with unpasteurized milk,
dairy products, raw poultry, non-chlorinated and
fecal contaminated water.
Forms no spores.
49
FOODBORNE DISEASE BY INTOXICATION
Foodborne disease by intoxication is a serious problem!
Some poisons (toxins) are very difficult to destroy. The
toxins produced by STAPH. ORGANISM will withstand
boiling temperatures for long periods of time. The toxin
produced by the BOTULISM ORGANISM, is deadlier
and may be destroyed by boiling.
Staphylococcal- associated with reheated foods and
other meats. The causative agent, present in boils, cuts,
and from coughing and sneezing.
No spores, is facultative.
50
FOODBORNE DISEASE THREAT- INTOXICATION
Clostridium Perfringens- Commonly known as
the “leftover disease”. Produces two kinds of cells: the
poisonous cell and the spore cell which multiplies quickly
Is spore forming and anaerobic.
Botulism- Associated with under processed canned foods,
low acid canned foods(home), untreated garlic and
oil products. 65% mortality rate. Affects the central
nervous system. Is spore forming and anaerobic.
51
Comments?
52
Food Protection
53
INSPECT PERSONNEL
Prior to their handling of food.
Based solely on your observations.
Person in charge (shift leader).
Personnel required to inform person in
charge if they are not feeling well. 54
SANITARY FOODHANDLERS
Personnel pass a daily inspection.
Employees wear proper uniforms
Hair restraints
No jewelry, (nose, tongue, and lip rings,
etc.)
55
No Eating or drinking in the food preparation area
exceptions: drinking water from a sports bottle
and cup with cover and straw
taste testing with the two spoon one bowl
method.
56
PERSONAL HYGENE
Finger nails will be clean!
Natural and to the fleshy tip
of the finger.
Absolutely no finger nail polish
will be worn!
57
HEALTHY FOODHANDLERS
CHECK FOR:

Skin disease.

Diarrhea illness.

Burns, boils, or cuts.

Refer to the Installation Medical Authority (IMA).
58
WASH HANDS
Before duty.
After using toilet.
After handling soiled or contaminated
equipment or utensils.
After smoking/chewing.
After preparing one food item, but before
preparing another.
After performing custodial duties, including
handling garbage or other refuse.
59
WEARING HAIR
RESTRAINTS
Wear headgear that contains hairs to
includes beards, and shaving profiles.
Employees should not handle food
without effective hair restraints.
60
SMOKING
Hand to mouth contact.
No smoking when preparing, serving or
engaging in any activity in the food
preparation areas.
Designate a smoking area outside the
preparation and serving areas.
No chewing tobacco allowed.
61
PROBLEMS?
62
Cleaning and Sanitizing
63
FOOD PROTECTION
MEASURES
Avoid unnecessary hand contact with food.
Handle food with clean utensils.
Insure hand washing in garrison and field.
64
OBTAIN ALL FOOD ITEMS
FROM APPROVED SOURCES
Veterinary activity inspects food.
Milk-pasteurized in 1/2 pint,1 pint, or bulk.
No home canned foods.
65
CLEAN-AS-YOU-GO
When preparing and serving food.
No custodial duties during the period of
food preparation.
This does not prohibit personnel from
performing these assignments at the
end of their shifts.
66
THERMOMETERS
APPROVED
BIMETALLIC
EQUIPMENT
NON-APPROVED
ZONE THERMOMETER
MERCURY THERMOMETER
ALCOHOL THERMOMETER
67
CALIBRATING
THERMOMETER
Ice Point Method
Boiling Point Method
Screening Method
68
Calibrating Thermometers
The ice point method is the most
accurately and commonly used
Use container with ice put thermometer inserted
in the ice for 5 min. should read
32 degrees
If the readings are not the same turn adjustment
Nut on back of dial. Re-insert into ice for 5 mins.
And recheck the temp.
69
FOLLOW APPROVED FOOD
STORAGE METHODS
Proper storage prevents product deterioration.
It also prevents growth of organisms.
Lighted storage areas are recommended.
Rotate: First-In, First-Out.
70
FOLLOW APPROVED FOOD STORAGE
METHODS (Cont’d)
Store food in clean, non-toxic, covered
containers.
Store food off the floor.
Do not store food in toilet facilities or under
exposed or unprotected sewer lines.
Do not use galvanized cans.
71
FOLLOW APPROVED FOOD
STORAGE METHODS (Continued)
Refrigeration equipment must maintain a
temperature of 38 degrees F or below.
All refrigerated food must be protected
from contamination, except raw, hardskinned fresh fruit and vegetables.
PHF’s must be rapidly cooled for
refrigerated storage.
72
FOLLOW APPROVED FOOD
STORAGE METHODS (Continued)
Two hours to cool PHF’s to 70
Degrees F.
An additional 4 hours to cool food to
40 Degrees F (6 Hours total).
73
COOLING FOODS
Rapid growth of pathogenic
microorganisms .
C. perfringens grow rapidly above
100 degrees F.
Outbreaks occur due to improper
cooling of foods.
TDZ 40 degrees F to 140 degrees F .
74
FOLLOW APPROVED FOOD STORAGE
METHODS-(Continued)
METHODS FOR RAPID COOLING:
Submerge the cooling containers in an ice
bath
Placing food in shallow containers
Placing food in pre-chilled pans
Immersing containers in circulating or cold
running water
Placing in several refrigerators
Slicing or layering products
75
FOLLOW APPROVED FOOD STORAGE
METHODS (Continued)
STORAGE TEMPERATURE FOR
FROZEN FOODS
0 Degrees F or below.
Exception is short term frozen storage, seven
days or less, when the maximum
acceptable temperatures is 10 Degrees F.
76
FOLLOW APPROVED FOOD STORAGE
METHODS (Continued)
HEATED STORAGE
Working thermometer.
Temperature of food at 140 Degrees F or above.
The heated storage equipment is not to be used for
heating cold food.
Do not allow semi-perishable foods to freeze.
Store semi-perishables in the refrigeration unit to
keep them from freezing or warm the storage
tent with heaters .
77
INSPECT LOCALLY STORED
ITEMS
Check dry goods for contamination
Check canned goods carefully
LEAKER
SPRINGER
SWELLER
78
INSPECT LOCALLY STORED
ITEMS
(Continued)
Inspect MRE’s carefully prior to eating.
Frozen MRE’s must not be allowed to
thaw until they are to be consumed.
79
Time-Temperature Indicator
TTI labels and TTI comparator
Used to monitor the storage condition
and quality Of MRE’s
Center darkens with time and
temperature
80
Time Temperature Indicator
There are 6 stages of color changes ;
Stage 0– 70 – 100% shelf life remaining ( from date of pack)
Stage 1 – 50-69% shelf life remaining
Stage 2– 1- 49% shelf life remaining
Stage 3 – 0% shelf life left
Stage 4-5 – shelf life has been exceeded this requires the
Veterinary personnel to inspect the MRE’s.
The MRE’s should not be automatically discarded!
81
INSPECT LOCALLY STORED ITEMS
(Continued)
PERISHABLES
Frozen foods
Fresh fruit and vegetables
Meat and poultry
Milk and dairy products
Bread and bread products
82
PRACTICE APPROVED THAWING
PROCEDURES
Using tempering units 36 F and 38 Degrees F.
Under refrigeration at 38 Degrees F or below.
Part of the conventional cooking process.
When using microwave oven cooking occurs
immediately after thawing.
Under running potable water at 70 Degrees F
or below.
83
FOLLOW SANITARY FOOD PREPARATION
MEASURES
Only qualified personnel should prepare food
Always prepare food with the least possible
manual contact
If you must mix an item with your hands,
wear disposable gloves
Always disinfect FF&V IAW local policy
FF&V may contain human parasites
84
FRESH FRUITS & VEGATABLES
READY TO EAT fruits and vegetables (not
grown using sewage or night soil) require
through washing to remove soil, and a
complete immersion for 30 sec. In 100
ppm chlorine . Leafy items shall have the
cores removed prior to immersion. Then
rinsed with drinkable water.
85
FOLLOW SANITARY FOOD
PREPARATION MEASURES-(Continued)
Educate your cooks about product internal
temperatures.
Recipe cards indicate the cooking time, and
internal temperature.
86
FOLLOW SANITARY FOOD
PREPARATION MEASURES
ITEM
MINIMUM SAFE INTERNAL
TEMPERATURE

All other PHF’s
145 Degrees F

Beef
145 Degrees F

Poultry,stuffing and stuffed meats

Pork

Fish

Leftovers


165 Degrees F
155 Degrees F
145 Degrees F
Ground beef
165 Degrees F
Flaked Fish
155 Degrees F
155 Degrees F
87
FOLLOW SANITARY FOOD
PREPARATION MEASURES (Continued)
Dry milk products for cooking, baking and
milkshakes only.
Use only whole and un-cracked eggs.
Pasteurized egg products for non-heat
treated beverages such as eggnog.
Reconstituted egg mix must be used
within 1 hour of preparation.
88
FOLLOW SANITARY FOOD
PREPARATION MEASURES
SANDWICHES
Made to order
Prepared
89
FOLLOW SANITARY FOOD
PREPARATION MEASURES
MADE TO ORDER SANDWICHES:
May use leftover to make.
May batch prepare made to order sandwiches
up to one hour before serving.
You must dispose of them after 3 hours.
90
FOLLOW SANITARY FOOD
PREPARATION MEASURES
Prepared sandwiches
May not use leftovers to make these types
Type I- Hot: May be kept 5 hours
Type II- Frozen: May be kept 60 hours after
thawing
Type III- Chilled: 7 days at 40 Degrees F
91
SANITARY FOOD DISPLAY & SERVICE
Food is displayed to prevent contamination by
diners.
Milk dispenser tubes cut diagonally ¼”.
Condiments in individual packages.
Ice dispensed by employees or automatic
dispensers.
Sneeze guards “MUST” be used on salad bars
and on steam tables.
92
USE LEFTOVERS CAREFULLY
REDUCE QUANTITY BY:
Progressive cooking
Small batch preparation
93
Use Leftovers Carefully
(Continued)
CERTAIN FOODS MAY BE RETRIEVED:
Hard-Skinned fruits.
Unopened commercially packed
Non-PHF’s.
94
Use Leftovers Carefully(Continued)
Non- PHF’s may be retained.
PHF’s may be retained provided they
were protected from contamination.
Creamed meats and gravies should not be
retained at all.
PHF’s May be retained for 24 hours cold
and 5 hours hot and re-offered one
time.
95
Use Leftovers Carefully (Continued)
PHF’s that have been exposed to
diners may not be retained.
Label all leftover PHF’s with the date
and time the item was removed from
service.
Do not Freeze leftovers.
96
PROTECT FOOD FROM
CONTAMINATION DURING
TRANSPORTATION
Insure products are in original containers or securely
wrapped.
Deliver food to sites away from your dining facility in
clean, sanitized food containers or meal carriers.
Use clean, covered vehicles.
97
STORE AND USE POISONOUS
AND TOXIC MATERIALS WITH
EXTREME CARE AND
“CAUTION”
Always store toxic materials in separate,
locked, labeled containers.
No personal medications in the food
preparation area.
First aid supplies must be stored
appropriately and separately.
98
USE PROPER CLEANING
MATERIALS
DO USE:
DO NOT USE:

Plastic handled brushes

Sponges

Disposable towels

Steel wool

Reusable towels

Wooden handled brushes

SOS pads
99
THREE SINK METHOD
CLEAN SINKS
ROUGH CLEAN
WASH
RINSE
SANITIZE
AIR DRY
100
SANITIZING
Heat- 171 degrees F for 30 seconds
Heat (Field)- 180 degrees F. / 30 Seconds
Chemicals- 75 to 110 degrees F for 1 minute
Immersion, Spray or Wipe
Chlorine- 100 PPM for 15 sec.
200 PPM
Iodine- 12.5 - 25 PPM for 30 sec.
25-50 PPM
Quarternary
Ammonia- 200 PPM
200 PPM
MUST USE TEST PAPER WITH CHEMICALS
101
MECHANICAL
DISHWASHING MACHINES
Water temperature in final rinse is 160
degrees F.
Soap reservoir is filled.
Follow the manufacturer’s instructions
for cleaning the dishwasher.
Must be cleaned at least once per day.
102
CLEANING PROCEDURES
Clean the food preparation and servicing areas
when the least amount of food is exposed.
Food prep, utensil washing, or hand washing
sinks “shall not” be used as custodial sinks.
Mops shall be hung head down for drying.
103
PREMISES
OUTSIDE OF THE FACILITY IS CLEAN
AND FREE OF NUISANCES.
EXCESS TRASH WILL ATTRACT RODENTS
AND FILES.
104
105
Insects and Rodents
106
THREE BASIC PRICIPLES OF
PEST CONTROL

Keep them out by pest proofing the
facility.

Maintain good housekeeping practices
to remove attraction to pest and
harborages.

Establish a good eradication program. 107
COCKROACHES
Can be found anywhere in the dining facility.
Transmit disease causing organisms to food.
Affect soldier impression of sanitation within
the facility.
108
AMERICAN COCKROACH
109
BROWN-BANDED
COCKROACH
110
111
112
GERMAN
COCKROACH
113
114
ORIENTAL COCKROACH
DETECTING THE PRESENCE OF
COCKROACHES
Turn on the lights and watch them run.
Oily, musty odor.
Roach droppings: small, dark, round
specks about 1 mm.
115
CHARACTERISTICS OF COMMON
RODENTS
Can survive in almost any environment.
Excellent climbers and swimmers.
Can chew through lead, wood, Unhardened concrete, boxes, aluminum
foil packing, etc..
Carry disease and spread it to food.
116
DETECTING THE
PRESENCE OF RODENTS
Droppings
Grease or rub marks
Gnawing
Tracks
117
HOUSEFLY
DISEASE CARRIERS
CONTROL MEASURES:
Screens on all openings.
Tight fitting, self-closing doors.
Air curtains, where applicable.
Electric flying insect control devices.
Keeping garbage containers outside closed,
emptied frequently, and cleaned on a routine
basis.
118
ANTS
WILL FIND SPILLS
NUISANCE
CONTROL BY GOOD SANITATION
119
MOTHS AND BEETLES
May be problem in dry good storage.
Control them by keeping dry goods in cool,
dry environment and by rotating stock.
50% relative humidity, 50 degree F is ideal.
120
PESTICIDES
Only Pyrethrin or Resmethrin is permitted.
IMA must authorize all others and facility
engineers will administer.
Do not allow personnel to use their own
insecticides such as “RAID” or “Black Flag.”
121
BIRDS
Attracted to spills outside facility.
Control them by keeping garbage covered
and cleaning all spills immediately.
The engineers can screen openings to
prevent roosting.
122
ANIMALS
Guide Dogs
Military Dogs on official duty
Fish in aquariums
123
SANITATION INSPECTION
Comprehensive sanitation inspections should
occur frequently.
Inspections normally performed by
preventative medicine activity personnel.
Periodic unannounced inspections will be
performed to cover all phases of the
operation.
124
SELF-INSPECTION
PROGRAM
Use the DA FORM 5162-R as a guide.
You will not identify sanitation defects
unless you look for them.
125
Self Inspections
Formal written self inspection sheet.
Should be completed on weekly basis
and maintained for 1 year.
Informal inspection sheet should
be completed daily.
126
127
Field Food Service Sanitation
128
FIELD FOOD SERVICE
Same basic requirements
Must have adequate refrigeration if
using UGR-A ration
Proper use of insulated food containers
Food will be held for no longer than 4
hours
129
FIELD FOOD SERVICE
(CONTINUED)
30 METERS FROM CLOSEST TENT
SOAKAGE PIT SIZE DEPENDS ON NUMBER
OF PERSONNEL BEING SUPPORTED
130
Layers of protection: Consist of the following,
-- Personal Hygiene and work habits
-- Time/Temperature Discipline
-- Proper Cleaning And Sanitizing
Military personnel are highly susceptible in
field/deployed environment due to lack of sleep
and increased activity
131
Water--Obtain water from an approved source.
-Protect from contamination
-Chlorine residual should be at least 1 PPM at point
of consumption. PMD may recommend a higher
chlorine residual.
-Calcium Hypochlorite/Bleach are the active agent
used in chlorinated water.
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Water Trailer Inspection
Water trailers should be inspected;
-Every six months by PM personnel
-Before deployment or field training
-Quarterly by Unit Personnel
Check:
Manhole gasket
Drain plug
Interior
Spigots
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--Add chlorine to the water.
--stir with clean stick or similar device.
--Wait 10 minutes before checking residual
* if lower then 1 PPM add more chlorine until 1 PPM is
reached.
* if 1 PPM or more wait 20 minutes before releasing
for consumption.
--Chlorination test kit should be used to ensure correct
chlorine residual.
--FM 10-21 Field Hygiene And Sanitation reference
for the field.
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FIELD FOOD SERVICE
IODINE TABLETS
FM 21-10 -- Start with the cleanest water available.
Add 2 tablets to one canteen of water ( 1 quart ).
Double for 2 quart canteen place cap back on canteen.
Shake until dissolved wait 5 min. Loosen cap, let
water leak out to clean threads. Tighten cap and wait
25 more min. before drinking.
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Camouflage Paint - Field
May be worn!
Limited to only food serving
and basic site clean up.
Disposable gloves will be worn.
Camouflage Paint -Field
Will not be worn while:
Preparing food, washing or sanitizing
food equipment or doing KP.
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FIELD FOOD SERVICE
FIELD LATRINES
Latrines located at least 100 Meters away
Down slope from food service
30 Meters or more from water sources
Hand washing at all latrine areas mandatory
Instruct the FST to spray cooks latrine
with insecticide
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Field Food Service
Requirement for garbage in the field is
30 meters from the closest food Service tent
Should be on an access road so it can be
picked up by the Field Sanitation team
or detail
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HAND WASHING
SAME REQUIREMENTS AS GARRISON
HAND WASHING STATIONS WITHIN
TEMPER TENTS
FOR KITCHEN STAFF ONLY
SEPARATE HAND WASHING STATION
OUTSIDE OF LATRINES
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Construction/Remodeling
Dining Facility
Air Gaps or backflows are required to
prevent contamination of drinking
water.
This is the most effective means to
prevent contamination.
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DINING FACILITY
SAFETY
REFERENCES:
AR385-10, The Army Safety Program
AR 385-40, Accident Reporting And
Records
DA FORM 285, Accident Report
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CAUSE OF ACCIDENTS
HUMAN HAZARD
ENVIRONMENTAL HAZARD
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ACCIDENT
PREVENTION
BUILDING-IN SAFETY:
Construction correcting dangerous conditions.
Equipment properly Utilized.
Supply special safety equipment.
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ACCIDENT PREVENTION
(Continued)
SAFETY TRAINING:
Accidents are preventable.
Many times the safest way to perform a job
is also the most efficient.
Sanitation training will save money and
improve job performance.
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ACCIDENT PREVENTION
(Continued)
SAFTEY TRAINING (Continued):
Get assistance from installation safety officer
and U.S. Army Safety Center.
Trained in First aid procedures for choking
and in cardiopulmonary resuscitation
(CPR).
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Dining Facility Fire
Prevention
REFERENCE: AR 420-90
Training and prevention assistance
from the installation fire Marshall.
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TYPES OF FIRES
CLASS A- Ordinary combustibles: Symbol
letter “A” within a triangle.
CLASS B- Flammable liquids and grease:
Symbol is a letter “B” within a square.
CLASS C- Electrical: Symbol is a letter “C”
within a circle.
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THE FIRE TRIANGLE
In order to have fire three things must be
present:
OXYGEN
HEAT
FUEL
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HACCP
149
HACCP
Hazard Analysis Critical Control Point
Pioneered in the 1960’s when NASA asked Pillsbury
to develop a Food Safety Program that would
ensure 100% safe food for astronauts.
HACCP is the best food safety management tool that
is currently available.
A dynamic management program that is based
on scientific data.
HACCP is now incorporated in the new TB MED 530.
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Definitions
CCP Decision Tree- A sequence of questions to assist in determining whether
a control point is a CCP.
Control point- Any step at which biological, chemical, or physical factors can be
controlled.
Corrective action- Procedures followed when a deviation occurs.
Critical control point- The last step where a food safety hazard is prevented,
eliminated or reduced to an acceptable level.
Critical limit- A maximum and/or minimum value to which a biological, chemical
or physical parameter must be controlled at a CCP to prevent, eliminate or
reduce to an acceptable level the occurrence of a food safety hazard.
HACCP-A systematic approach to the identification, evaluation, and control of
food safety.
HACCP PLAN-The written document which is based upon the principles of HACCP
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and which delineates the procedures to be followed.
H A C C P
Principle 1. Conduct Hazard Analysis
Examine your menu: Identify PHF’s
 Identify biological, chemical,
and physical hazards
Principle 2. Determining critical control points
last step in the process flow of food in which a
hazard can be prevented, eliminated or reduced
to a safe level.
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Cooking is normally the critical control point.
HACCP
Hazard Analysis Critical Control Point
Principle 3. Establish critical limits
-Minimum internal product temperature that
PHF’s must be cooked in order to
control hazards.
Principle 4. Monitoring
-Thermometer is used to check internal product
temperature to ensure critical limit has been met.
Example- Inserting thermometer into chicken to check
internal product temperature.
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H A C C P
Hazard Analysis Critical Control Point
Principle 5. Corrective actions
-Predetermined steps that are to be taken to correct a
deviation from the acceptable limit.
Example- Continuing to cook chicken until it reaches
165 degrees F for 15 seconds.
Principle 6. Record keeping
-Process of documenting data in reference to products
or equipment.
Example-Annotating refrigeration temperature on temp
control log twice daily.
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HACCP
Hazard Analysis Critical Control Point
Principle 7. Verification procedures
-Internal/external audit of HACCP program to ensure
that plan has adequate controls.
Example- Preventive Medicine personnel or Installation
Food Advisor reviewing HACCP plan.
HACCP program success is based on support from top
level management and adequate training
of Food Service Personnel.
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Once you have completed all of the training, print off
the sample test for review. A written, multiple choice
test similar to the sample will be given to you upon
arrival to AT. You need to score a minimum of 70% to
get credit for the training.
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