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Subject = ANNEX L TO 506TH MED CO FSOP                                    

Box ID = BX000308

Folder Title = SUBORDINATE COMMAND HISTORICAL REPORTS-2D COSCOM-332D MED-127TH MED-507TH MED  2                

Unit = VII CORPS   

Parent Org = ARCENT      








            APPENDIX 2 (Food Sanitation) to ANNEX L (Field Sanitation) to
            507th Med Co (AA) FSOP

            1. PURPOSE: To direct procedure     for transporting, storing,
                cleaning, and inspecting food.

            2.  PROCEDURES:
                a. IrLar;sr)ortition: Vehicles used +or transporting food'
                      -----------
                   will-be clean,' and, if possible, completely enclosed.
                   -Vehicles used for transporting garbageg trash,
                   petroleum products, or similar materi  -als, will not be
                   used for transporting food.

                   'StoragL@,-
                   (1) REFRIGERATION. Food requiring refrigeration wil'I
                       be stored@'ai@ 4t degrees Fahrenheit or less. I-F ice
                       boxes are used, the ice will be made from potable
                       water and the seal will b e in place and free of
                       cuts and tears.
                   (2) VEGETABLES-. 'Vegetables (such as potatoes and
                       onions) will be'i;tored on dunnage in a dry place so
                       air can circulate around them.
                   (3) NON-PERISHABLE FOOD ITEMS: Non-perishable food
                       items (Such as -Flour) will be stored in metal
                       containers with tight +itting lids in a cool,    dry
                       place.
                   (4) ACIDIC FOODS AND  BEVERAGES: Acidic foods and
                       beverages (such as citrus fruit drinks) will not be
                       stored or ser-ved'in galvanized containers (acidic
                       foods are capable of dissolving the zinc which will
                       produce toxic zinc poisoning in the consumer).
                   (5) STORAGE.-, Areas where food is stored, prepared, and
                       served will be as free as possible of rats, mice,
                       -flies, roaches, ants, and other pests.

                c. Food Handlers: Food handlers will:
                   -(Tl@-have a current food handlers certificate
                   (2) be inspected by the dining facility NCOIC +or
                       cleanline-@s@'be-Fore assuming duties each day
                   (3) not be pgnmitted to work in the food service
                       --- il7ty i+-i@ -- -- ---- -- --- ---- -----  7-
                       +ac _i_ __ __ey sbgv gigng gą illness, ghlo
                       disease. infected cuts, gn tgils until cleared   by g
                       -medical officer

                d. Cleaning and L)isin+ecting Utg[lsils: The mess laundry
                   wi
                      il consist of hree 32 gallon containers (this is
                   sufficient to service 80 persons per meal). The    first
                   container will be -Filled with a hot soapy water. The
                   other two will be fil,led with clear boiling water. A
                   chlorine solution will be used in the third container
                   i4 the water cpnnot be heated. Cooking utensils wi'll:
                                                                                    lie



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