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THE U.S. ARMY MEDICAL DEPARTMENT CENTER AND SCHOOL SUBCOURSE MD0182 FOOD SERVICE SANITATION AND INSPECTIONS II INTRODUCTION In the role of an inspector, the preventive medicine specialist is responsible for determining that Army food service facilities offer safe, acceptable food items while reducing waste and financial loss to a minimum. The content of this report has evolved primarily through the author's experience as a food inspector in the United States Army, a number of interviews and reviews conducted with some personnel of the Army Food Service, and media review in food safety and defense to analyze the United State Army's food safety, security, and defense. FOOD SERVICE OPERATIONS MANUAL The food service supervisor has total responsibility for the management of the facility's food service operations. Any employee, uniformed, or non-uniformed, entering or working in the food service area shall be subject to the rules, regulations, and procedures set forth by this manual. FOOD SERVICE SUPERVISOR Army Field Sanitation Team Manual MEMORANDUM FOR Field Medical Providers, Joint Readiness Training Field Manual 4-25.12, Unit Field Sanitation Team, 25 January 2002, Lesson 11:. Field Sanitation Team Certification Course (Manual of Naval Preventive Medicine, Food Safety) Food Sanitation and Winn Army Community Hospital equipment or utensils, or food-contact surfaces. IAW Tri-Service Food Code/TB MED 530, individuals preparing, cooking and/or serving unpackaged foods are considered food employees. manner and in accordance with prescribed sanitation and food safety US Army Field Manual # FM 21-10 and US Marines Field Manual # MCRP 4-11.1D Field Hygiene and Sanitation 2000-06-21. FM 21-10/MCRP 4-11.1D PREFACE iii CHAPTER 1. INTRODUCTION TO THE MEDICAL THREAT Section I. Message to the Unit Commander 1-1 Section II. The Medical Threat and Principles of Preventive Medicine Measures 1-3 CHAPTER 2. Anon. Army Field Manual FM 21-10 (Field Hygiene and Sanitation) by Army Field. That coupled with poor hygiene and sanitation is grounds for Ebola's rapid spread in Africa. Army Field Manual FM 21-10 (Field Hygiene and Sanitation) Field Manuals - unrestricted distribution FM 8-34: Food Sanitation for the Supervisor - Dec 1983 · FM 8-42: Combat Military Foodservice Bibliography. US Army Food Service Equipment Technical Manuals. Books are listed by date. All manuals were produced by the U.S. War Department or the Department of the Army (after 1947), unless noted. Activities, and all other organizational entities in the DoD (referred to collectively in this manual as the "DoD Components"). 3. POLICY. It is DoD policy in accordance with Reference (f) that the DoD will provide high quality and cost-effective food service to authorized military and civilian personnel. 4. RESPONSIBILITIES. See Enclosure (u) Coast Guard Pandemic Influenza Force Health Protection Policy, COMDTINST M6220.12 (series) 1. PURPOSE. This is a revision to the Food Service Manual. It provides policy, guidance, direction and responsibilities for food service support of Coast Guard Dining Facilities (CGDF). b. Direct Unit Field Food Sanitation Operations. (1) The conditions under which food is transported, stored, prepared, and served can have a direct bearing on the success of a mission. (2) Monitoring the units field food operations is vital to the soldiers' health, as well as the overall moral of the unit. Standing Operating Procedures (SOP) FOOD SERVICE OPERATIONS FOR AR 30-22 30 August 2003 The Army Food Service Program Moni