qm6198 lesson - evaluate sanitation, safety, nbc, energy, and fire

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6198 Lesson - Evaluate Sanitation, Safety, NBC, Energy, and Fire

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LESSON

EVALUATE SANI TATI ON, SAFETY, NBC, ENERGY, ANDFI RE PREVENTI ON PROCEDURES

MOS Manual

Tasks:101- 524- 4112101- 524- 4132101- 524- 4135

OVERVI EW

ASK DESCRI PTI ON:

n t hi s l esson , you wi l l l ear n t o eval uat e sani t at i on, saf et y, NBC, ener gy, and f iprevent i on pr ocedur es.

EARNI NG OBJ ECTI VE:

ASKS: Eval uate sani t at i on, saf et y, NBC, ener gy and f i r e prevent i on procedur es.

ONDI TI ONS: You wi l l be gi ven i nf or mat i on f r om AR 11- 27, AR 385- 10, AR 420- 90, 3- 4, FM 8- 34, FM 10- 23, FM 10- 25, TM 10- 415, and TB MED 530.

TANDARDS: Eval uat i ng sani t at i on, saf et y, NBC, ener gy and f i r e pr event i on pr ocedur es wi l l be i n accordance wi t h AR 11- 27, AR 385- 10, AR 420- FM 3- 4, FM 8- 34, FM 10- 23, FM 10- 25, TM 10- 415, and TB MED 530.

REFERENCES: The mat er i al cont ai ned i n t hi s l esson was der i ved f r om t he f ol l owi n publ i cat i ons: AR 11- 27.AR 385- 10.AR 420- 90.FM 3- 4.FM 8- 34.FM 10- 23.FM 10- 25. TM 10- 415.

TB MED 530.

I NTRODUCTI ON

As t he f ood ser vi ce ser geant , you ar e r esponsi bl e f or eval uat i ng sani t at i on, saf et yNBC, ener gy, and f i r e pr event i on pr ocedur es. Your mi ssi on i s t o det er mi ne i f t hespr ocedur es ar e bei ng cor r ect l y f ol l owed bot h i n gar r i son and i n t he f i el d. Neverunderest i mat e t he i mport ance of your t ask. As an exper i enced sol di er , you know t hi n t he ar ea of sani t at i on al one, f oodbor ne di sease of t en pr esent s a gr eat er dangert o our t r oops t han the enemy.

PART A - DI NI NG FACI LI TY AND FI ELD KI TCHEN SANI TATI ON PROGRAMS

. Revi ew t he Sani t at i on Progr am.

a. Sani t at i on Pr ogr am Goal s. The goal of t he Food Ser vi ce Sani t at i on Pr ogr amt he pr event i on of i l l ness. The obj ect i ves ar e t o pr ot ect f ood f r om cont ami nat i onand t o mi ni mi ze t he ef f ects of cont ami nat i on.

b. I ceberg Theor y of Foodbor ne Di sease Out br eak Report i ng.Onl y t en per cent of t he di sease out br eaks ar e act ual l y r epor t ed. An out br eak

an i l l ness i n t wo or more peopl e f r omt he consumpt i on of t he same adul t erated f oodst uf f , or one case of bot ul i sm.

c. Food Ser vi ce Faci l i t y Manager Responsi bi l i t i es. You must :





o Ensur e t hat per sonnel ar e t r ai ned i n t he pr i nci pl es of f ood ser vi ce sani t at i on.

o TB Med 530 descr i bes t he sani t at i on r equi r ements i n di ni ng f aci l i t i es.Ensure t hat TB Med 530 i s avai l abl e f or use by al l f ood servi ce per son

and t hat t hey compl y wi t h al l pr ovi si ons of t he bul l et i n.

o Mai nt ai n a cl ean, sani t ar y f ood ser vi ce f aci l i t y. Al so, ensur e t hat t h equi pment , and ut ensi l s are kept cl ean and sani t ary.

o Super vi se your empl oyees' personal hygi ene pr act i ces.

o Ensur e t he sani t ar y st or age, pr epar at i on, t r anspor t at i on, and ser vi ng o f ood.

o Ensur e t hat equi pment i s mai nt ai ned and repl aced at r egul ar i nt er val s.

o At t ai n nat i onal l y recogni zed cer t i f i cat i on i n appl i ed f ood ser vi ce sani t at i on.

d. Def i ni t i ons. The f ol l owi ng t erms ar e i mport ant t o your underst andi ng of tsani t at i on pr i nci pl es.

( 1) Accessi bl e. Accessi bl e r ef er s t o equi pment whi ch i s capabl e of bei ngexposed f or t he pur pose of cl eani ng and i nspect i on, usi ng si mpl e tool s such as ascr ewdr i ver , pl i er s, or an open- end wr ench.

( 2) Adul t er at ed Food. Food i s consi der ed adul t er at ed i f any of t hef ol l owi ng condi t i ons appl y:

o I f i t bear s or cont ai ns any poi sonous or del et er i ous subst ance i n quant i t y t hat may r ender i t hazar dous t o heal t h.

o I f i t bear s or cont ai ns any added poi sonous or del et er i ous subst an f or whi ch no saf e tol er ance has been est abl i shed, or i n excess of such t ol er ance i f on has been est abl i shed.

o I f i t consi sts i n whol e or i n par t of any f i l t hy, r ot t en, or decomposed subst ance, or i f i t i s other wi se f i t f or human consumpt i on.

o I f i t has been pr ocessed, pr epar ed, packed, or hel d under unsani t a condi t i ons whereby i t may have become cont ami nated wi t h f i l t h or r endered hazar dous t o heal t h.

o I f i t i s i n whol e or i n par t t he pr oduct of a di seased ani mal or a ani mal whi ch has di ed ot her t han by sl aught er .

o I f i t s cont ai ner i s composed i n whol e or i n par t of any poi sonous del et er i ous subst ance t hat may render t he cont ent s i nj ur i ous t o heal t h.

( 3) Car r i er . A per son who car r i es an i nf ect i ous agent i n hi s body, butshows no si gn of di sease.

( 4) Cl eani ng. The physi cal r emoval of f ood r esi dues, i ngr edi ent s, and ot hsoi l i ng mat er i al s.

( 5) Cr oss Cont ami nat i on. The t r ansf er of har mf ul mi cr obes f r om one f ood tanot her by di r ect or i ndi r ect cont act .

( 6) I nf ect i on. A di sease caused by a l i vi ng or gani sm whi ch has i nvaded t hbody and begun t o mul t i pl y.

( 7) I nt oxi cat i on. A di sease caused by consumi ng t oxi ns i n f oods. Toxi nscan be t he wast es of mi cr o- or gani sms, chemi cal t oxi ns, or nat ur al t oxi ns f ound i npl ant s and ani mal s.

( 8) Per i shabl e. A f ood t hat may spoi l .





( 9) Pot ent i al l y Hazar dous. Pot ent i al l y hazar dous f oods ar e capabl e of support i ng t he rapi d gr owt h of harmf ul mi cr obes.

( 10) Readi l y Accessi bl e. Ref er s t o t he equi pment whi ch i s exposed or i scapabl e of bei ng exposed, cl eaned, and i nspect ed wi t hout t he use of t ool s.

( 11) Saf e Temper at ur e. As appl i ed t o pot ent i al l y hazardous f oods, saf et emperat ur e i s an i nt ernal pr oduct t emperat ur e of 45°F ( 7°C) or bel ow, or 140°F( 60°C) or above.

( 12) Sani t i zat i on. Sani t i zat i on i s t he bacteri ci dal t r eat ment of cl eansur f aces of equi pment and ut ensi l s by an appr oved pr ocess. Thi s pr ocess pr ovi dest he suf f i ci ent l at ent heat or concent r at i on of chemi cal s f or an adequat e per i od oft i me t o reduce t he bact er i al count , i ncl udi ng pat hogens, t o a saf e l evel and l eaveno t oxi c r esi dues.

( 13) Spoi l age. A decr ease i n t he edi bl e qual i t y of a f ood because of i mpr oper handl i ng or nat ur al agi ng. Thi s r esul t s i n changes i n f l avor and odor .

( 14) Temperat ure Danger Zone. An i nt er nal pr oduct t emper at ur e r angi ng f r o45° F ( 7°C) t o 140°F ( 60°C) .

. I dent i f y t he Enemy - Mi cr o- or gani sms t hat Cause Cont ami nat i on.

ou must be abl e t o i dent i f y t he hazar ds and t ypes of mi cr oor gani sms whi ch cause

cont ami nat i on. The f ol l owi ng paragr aph di scusses t he var i ous causes of cont ami nat i on i n f ood.

a. Hazar ds t o Food Saf et y. Ther e ar e t hr ee t ypes of hazards whi ch causecont ami nat i on. These ar e descr i bed bel ow.

( 1) Bi ol ogi cal Hazar ds. Bi ol ogi cal hazar ds to f ood saf et y ar e bact er i a,vi r uses, par asi t es, and nat ur al l y occur r i ng t oxi ns i n f i sh or pl ant s.

( 2) Chemi cal Hazar ds. Chemi cal hazar ds t o f ood saf et y ar e pest i ci des, f ooaddi t i ves, and t oxi c met al s such as l ead, zi nc, cadmi um, ant i mony, t i n, and copperToxi c met al poi soni ng i s usual l y caused when a t oxi c met al comes i n cont act wi t h aaci d f ood.

( 3) Physi cal Hazar ds. Physi cal hazar ds t o f ood saf et y i ncl ude t hei nt ent i onal or acci dent al cont ami nat i on of f ood wi t h i t ems such as gl ass chi ps,metal f r agment s, or wood spl i nt ers.

b. Maj or Gr oups of Mi cr o- organi sms. The f i ve maj or gr oups of mi cr o- organi smsar e bact er i a, mol ds, yeast s, vi r uses, and par asi t es. Of t he conf i r med f oodbor nedi sease out br eaks i n one year , appr oxi matel y 68% were caused by bacter i a; 20% werecaused by bi ol ogi cal t oxi ns; 3. 8% wer e chemi cal i n or i gi n; 3. 2% wer e cause byvi r uses; and 4. 5% had a par asi t i c or i gi n.

( 1) Bact er i a. Bact er i a ar e si ngl e- cel l ed pl ant s t hat come i n a var i et y ofshapes and r epr oduce by a pr ocess known as bi nary f i ssi on. Bacter i a can causef oodbor ne i nf ect i ons, f ood bor ne i nt oxi cat i ons, and f ood spoi l age.

( a) Gr owt h Requi r ement s. Bact er i a can l i ve under var i ous condi t i ons

but r equi r e si x condi t i ons f or growt h. These ar e:o Moi st ur e.

o Nut r i ent s.

o Temperat ure.

o At mosphere o Pi t r ange of 4. 5 to 11. 0.

o Ti me.

( b) Gr owt h Rat e. Bact er i a col oni es can doubl e i n si ze ever y 15 t o 20mi nut es f ol l owi ng a thr ee to f our hour l ag phase.





( a) Sour ces. The pr i mar y sour ce of st aphyl ococcus i s t he f ood handl eespeci al l y t he hands, nose, mout h, and i nf ect ed cut s.

( b) Sympt oms. The maj or sympt om i s sever e gast r oent er i t i s af t er one si x hour s, r esul t i ng i n di sease by i nt oxi cat i on.

( c) Cont r ol . To cont r ol st aphyl ococcus, enf or ce st r i ct per sonalhygi ene and ensure t hat pot ent i al l y hazardous f oods ( PHFs) are kept bel ow 45°F.Once the toxi n i s f ormed, i t i s broken down by normal cooki ng t emperatur es.

( 3) Cl ostr i di um Per f r i ngens.( a) Sour ces. The pr i mar y sour ces of cl ost r i di um per f r i ngens ar e soi l

t he i nt est i nal t r act s of ani mal s and humans, and f r esh meats.

( b) Sympt oms. The maj or sympt om i s gast r oent er i t i s af t er 8 t o 22hour s, r esul t i ng i n di sease by i nf ect i on and i nt oxi cat i on.

( c) Cont r ol . To cont r ol cl ost r i di um per f r i ngens, do not t r y t o cookhot f oods i n gr eat bul k. Ensur e t hat f oods ar e r eheat ed t o at l east 165°F. Al so,pr event cr oss- cont ami nat i on and ensur e t hat hot f oods ar e kept above 140°F. Thespor e f or m i s r esi st ant t o hi gh heat and humi di t y.

( 4) Cl ost r i di um Bot ul i num.

( a) Sour ces. The pr i mar y sour ce of bot ul i sm poi soni ng i s soi l . Foodpr i mar i l y i nvol ved are vacuum- packed, l ow aci d f oods.

( b) Sympt oms. The sympt oms of botul i sm poi soni ng i ncl ude a headache,di zzi ness, doubl e vi si on, di f f i cul t y i n swal l owi ng, par al ysi s, and deat h.

( c) Cont r ol . To cont r ol bot ul i sm, do not use home- canned f oods i ndi ni ng f aci l i t i es. Be sur e t o separ at e abnor mal l ooki ng cans and t ur n t hem i n.Bot ul i sm has no odor , col or , or t ast e. However , i t wi l l be dest r oyed i f boi l ed f o15 mi nut es.

. Prot ect i on of Food t o Pr event Foodbor ne Di sease. You must pr ot ect al l f ood f r ocont ami nat i on, f r om dust , i nsect s, r odent s, uncl ean ut ensi l s, wor k sur f aces,unnecessar y handl i ng, coughs and sneezes, f l oodi ng, dr ai nage, over head l eakage, anot her sour ces of adul t er at i on. You must al so pr ot ect pot ent i al l y hazar dous f oods( PHFs) agai nst condi t i ons conduci ve t o bact er i al gr owt h.

a. Sani t ar y Qual i t y of Food. Obt ai n al l f oods f r om appr oved sour ces and f ol lt hese gui del i nes:

o Home- canned f oods ar e pr ohi bi t ed f or use i n di ni ng f aci l i t i es.

o Ensure t hat manuf act ur ed mi l k pr oduct s meet f ederal st andar ds f or qual i

o Dr y mi l k and dr y mi l k pr oduct s must be made f r om past eur i zed mi l k and m pr oduct s. Do not use dr y mi l k pr oduct s reconst i t ut ed i n t he di ni ng f aci l i t y as f l ui d mi l k and ser ve i t t o di ner s.

b. Basi c Food Protect i on Measur es. The mi ni mum f ood pr otect i on measures i ncl

t he f ol l owi ng:o Ensur e t hat per sonnel pr act i ce good sani t at i on.

o Enf or ce hi gh st andar ds of personal hygi ene.

o Ensure t hat personnel keep PHFs r ef r i gerated or heated t o t emperatur es t hat mi ni mi ze t he gr owt h of pathogeni c mi cr o- organi sms.

o I nspect al l f ood pr oduct s on ar r i val and pr i or t o accept ance at t he di n f aci l i t y.

o Ensure t hat your per sonnel cook f ood thoroughl y.





o Provi de and use adequat e per sonnel , f aci l i t i es, and equi pment .

c. Product Temper at ur es. Ensur e t hat t he pr oduct t emper at ur e i s cont r ol l ed tpr event di sease, r et ai n t he f ood qual i t y, and t o pr eser ve nut r i ent s. Thet emperat ur e danger zone i s 45°F t o 14°F ( i nt ernal pr oduct t emperat ur e) . Thecumul at i ve t i me that f oods may saf el y remai n i n t he t emper at ur e danger zone must nexceed t hr ee hour s. Thi s pr i nci pl e assumes t hat t he i nt er nal t emper at ur e i s t akenat t he f ood i t em' s geomet r i c cent er .

d. Thermomet er s. Ensure t hat worker s use onl y metal , st em- t ype, numeri cal l y-cal ed i ndi cat i ng or di gi t al t her momet er s accur at e t o ± 3°F ( 1. 7°C) . Onl y equi pmen

and bi met al l i c t her momet er s ar e aut hor i zed. Ensur e t hat wor ker s sani t i ze t het hermomet ers bet ween uses. Zone t hermometers, gl ass al cohol , or mercur yt her momet er s ar e pr ohi bi t ed i n di ni ng f aci l i t i es. Al ways know t he char act er i st i csof t he ther momet er s used i n your di ni ng f aci l i t y.

e. Basi c Pri nci pl es of Food St or age. Pr oper f ood st or age mi ni mi zes

cont ami nat i on and i mpr oves shel f l i f e. Ensur e t hat per sonnel f ol l ow t hesegui del i nes f or st or i ng f ood:

o St or e f ood i t ems i n cl ean, nont oxi c, cover ed cont ai ner s.

o St or e f ood i t ems i n cl ean racks, si x i nches above t he gr ound.

o Except f or r equi r ed aut omat i c f i r e- pr ot ect i on spr i nkl er heads, do not st or e f ood under unpal at abl e wat er l i nes. Do not st or e f ood i n t oi l et

f aci l i t i es.

o Whenever possi bl e, st or e nonaci di c bul k f ood, such as cooki ng oi l , syru sal t , or sugar i n t he or i gi nal package or cont ai ner . I f a t r ansf er i s r equi r ed, make sur e t hat t he st or age cont ai ner s are l abel ed wi t h t he common name of t he f ood. For t he st orage of bul k f l our , sugar , and ot si mi l ar i t ems, pl ace cl ean, di sposabl e f ood gr ade pl ast i c l i ner s i n met st or age cans. The l i ner s must meet Nat i onal Sani t at i on Foundat i on r equi r ement s.

o Do not use gal vani zed met al cans t o st ore wet f ood or beverages.

f . Ref r i ger at ed St or age. Pr oper t emper at ur e cont r ol i s t he most ef f ect i ve mef or mi ni mi zi ng t he r i sk of f oodbor ne i l l ness and r educi ng l oss t hr ough spoi l age.Provi de adequate ref r i gerat i on equi pment t o mai nt ai n a temperatur e of 40°F ( 4°C) obel ow.

Rapi dl y cool PHFs t o 70°F ( 21°C) wi t hi n t wo hour s and 45°F ( 7°C) wi t hi n f our hour sby:

o An i ce bat h.

o Shal l ow pans or smal l cont ai ner s.

o Pr echi l l ed pans.

o Ci r cul at i ng col d wat er .

o Shor t - t er m st or age i n t he wal k- i n f r eezer .

o I mmer si ng t he cont ai ner i n col d, r unni ng water.

o Sl i ci ng or l ayer i ng t he sol i d pr oduct.

o Pl aci ng i t i n sever al r ef r i ger at or s.

o Usi ng smal l amount s of f ood.

Al so, ensur e t he f ol l owi ng:

o Tr anspor t potent i al l y hazar dous f oods at i nt er nal product t emperat ures 45°F ( 7°C) or bel ow.





o Keep f r ozen f ood st ored at 0°F ( - 18°C) or bel ow. St orage at 10°F ( - 12° i s accept abl e f or a maxi mum of seven days i mmedi atel y pr i or t o pr eparat i on or t emper i ng.

o Protect i ce f r om cont ami nat i on. I ce f or human consumpt i on must be pot abl e. Do not use i ce t hat i s used f or cool i ng st or ed f ood and f ood cont ai ner s f or human consumpt i on.

o Do not use wet st orage.

o Cover al l f ood st or ed i n r ef r i ger at ed uni t s, except r aw, har dski nned,

f r esh f r ui t s and veget abl es. Do not st or e r aw or pr epar ed f oods di r ec on r ef r i ger at or shel ves.

g. Heat ed St orage. Dur i ng ser vi ce, f oods hel d at a war m ( bact er i a i ncubat i ngt emperat ur es cont r i but es t o f oodbor ne di sease out br eaks. Provi de enoughconveni ent l y l ocated hot f ood hol di ng equi pment wi t h i ndi cat i ng t hermometers t oensure t hat f ood t emper atur es are mai nt ai ned dur i ng hol di ng. I t may be i mpr act i cat o i nst al l t her momet er s on equi pment such as hot - f ood t abl es, st eam t abl es, st eamket t l es, heat l amps, cal - r od uni t s, or i nsul at ed f ood t r anspor t car r i er s. I n t hescases, a pr oduct t hermometer must be avai l abl e t o check i nt ernal pr oductt emperat ur es. The i nt ernal pr oduct t emperatur e of PHFs requi r i ng hot hol di ng mustbe 140°F ( 60°C) or hi gher . Transpor t ed PHFs must be pr eheat ed and hel d at at emper at ur e of 140°F ( 60°C) or hi gher , unl ess prechi l l ed and hel d at any i nt er nalpr oduct t emperatur e of 45°F ( 7°C) or bel ow.

nsur e t hat hot hol di ng equi pment ( st eam t abl es, war mer s, or ot her f ood st or ageequi pment ) i s not used f or heat i ng col d f oods. Heat t r ansf er depends on t he naturof t he pr oduct and i t s si ze and shape. Gener al l y, heat t r ansf er i s mor e r api dt hr ough l i qui d pr oduct s t han through sol i ds.

h. Food Prepar at i on. Onl y l et qual i f i ed per sonnel pr epar e f ood. They shoul dpr epar e t he f ood wi t h t he l east possi bl e manual cont act . Ensur e t hat t hey usesani t ar y, di sposabl e pl ast i c gl oves when pr epar i ng f ood. Fresh f r ui t s andvegetabl es gr own i n areas where human excr eta i s used as f er t i l i zer , or wheregast r o- i nt est i nal or par asi t i c di seases ar e expect ed t o be pr eval ent , shoul d not bconsumed r aw except wi t h t he appr oval of t he i nst al l at i on medi cal aut hor i t y ( I MA) .Thor oughl y wash f r esh f r ui t s and vegetabl es f r om ot her ar eas wi t h potabl e wat erpr i or t o ser vi ng.

i . PHFs. Ensur e t hat per sonnel f ol l ow t he gui del i nes bel ow f or cooki ng,t emper i ng, and handl i ng PHFs.

( 1) Cook. Ensur e t hat PHFs ar e cooked t o a mi ni mum i nt ernal t emperat ur e o140°F ( 60°C) , except t hat t hey shoul d:

o Cook poul t r y, st uf f i ng, and st uf f ed meat s t o 165°F or above.

o Cook pork t o 150°F or above.

o Cook beef t o 145°F or above.

o Cook l ef t overs t o 165°F or above.

er sonnel may use whol e, uncr acked eggs, past eur i zed egg pr oduct s, and dr y mi l k

pr oduct s f or f ood pr epar at i on.( 2) Temper i ng. Ensure t hat PHFs ar e t emper ed or t hawed onl y:

o I n desi gnated t empered uni t s operat ed at an ai r t emper atur e of 45° ( 7°C) or l ess.

o I n r ef r i ger at i on uni t s oper at ed at an ai r t emper at ur e of 40°F ( 4°C or l ess.

o As a par t of t he convect i on cooki ng pr ocess.

o I n mi cr owave ovens, i f cooked i mmedi atel y af t er t hawi ng.





o When aut hor i zed by t he I MA, under r unni ng, potabl e water of 70°F ( 21°C) or bel ow.

( 3) Addi t i onal Requi r ement s. When possi bl e pr epar e pot ent i al l y hazar dousf oods f r om chi l l ed i ngr edi ent s.

o Keep manual cont act t o a mi ni mum.

o Wash hands bef ore cont act wi t h f ood, bet ween handl i ng r aw and cook product s, and between cont act wi t h soi l ed i t ems and f ood.

o

Cl ean and sani t i ze al l f ood cont act sur f aces af t er each use. o Prepar e PHFs as cl ose t o servi ng t i me as possi bl e. Under cer t ai n

ci r cumst ances, PHFs may be pr epared f or subsequent ser vi ng per i od pr ovi ded t hat t he pr oduct i s:

- Rapi dl y chi l l ed t o an i nt er nal pr oduct t emper at ur e of 45°F ( 7°C wi t hi n 4 hour s.

- I dent i f i ed as "PREPREPARED" and l abel ed wi t h t he date and t i me pr epar at i on.

- Mai nt ai ned i n t he appr opr i at e r ef r i ger at ed or f r ozen f ood envi r onment cont i nual l y f ol l owi ng pr epar at i on.

o When t he pr ecedi ng cr i t er i a can be met , PHFs, ot her t han sandwi che may be pr epared and hel d as f ol l ows:

I nternal Product Temperat ure Maxi mum Ti me Bef ore Servi ng

45°F ( 7°C) 36 hour s40°F ( 4°C) 5 days0°F ( - 18°C) 45 days

o Hol d f r ozen, commer ci al l y- pr epar ed f i l l ed past r i es, bul k sandwi ch spr eads, and chi l l ed del i cat essen- t ype sal ads and puddi ngs under r ef r i ger at i on f or a maxi mum of 48 hour s af t er t hawi ng or openi ng.

j . Made t o Or der Sandwi ches. Made t o or der sandwi ches ar e t hose prepar ed f or i ndi vi dual di ner f or i mmedi at e consumpt i on. The sandwi ches may be prepared one hobef ore a mass f eedi ng operat i on pr ovi ded t hat t hey ar e mai nt ai ned at saf et emper at ur es and ar e pr ot ect ed f r om cont ami nat i on. Ensur e t hat per sonnel di scar dmade to order sandwi ches af t er 3 hour s.

k. Prepared Sandwi ches. Ensure t hat pr epared sandwi ches ar e i ndi vi dual l ywr apped and l abel ed. Do not use l ef t overs when pr epar i ng sandwi ches. Advi sewor ker s agai nst l et t i ng condi ment s come i nt o di r ect cont act wi t h the sandwi chi ngr edi ent s. Ensur e t hat wor ker s do not r ewor k, r ewr ap, r emar k, r el abel , or t r eatsandwi ches i n any way t o ext end t hei r shel f l i f e. Fol l ow t hese r equi r ement s f orpr epared sandwi ches:

o Keep hot sandwi ches above 140°F ( 60°C) . The t otal t i me f r omst ar t of pr eparat i on t o ser vi ng shoul d not exceed 5 hour s.

o Fr ozen sandwi ches shoul d cont ai n onl y br ead, meat , and cheese. St ore them at 0°F ( - 18°C) . Ser ve f r ozen sandwi ches wi t hi n 60 hour s af t er t h r emoval f r om t he f r ozen envi r onment .

o Chi l l ed sandwi ches pr epar ed f r om chi l l ed i ngr edi ent s wi t h PHFs must be aci di f i ed t o pH 4. 5 or bel ow. St or e, t r anspor t , and ser ve t hem at 45° ( 7°C) or bel ow. Di scar d t hem af t er 60 hour s.

l . Food Di spl ay and Servi ce ( Mi l k, Cr eam, Nondai r y Cr eamer, and Condi ment s.

Pr ovi de mi l k and cream i n seal ed cont ai ner s of one pi nt or l ess i n capaci t y. Mi l kand cr eam may be dr awn by t he di ner f r om commer ci al l y- f i l l ed cont ai ner t hat i sst or ed i n a mechani cal l y r ef r i ger at ed bul k mi l k di spenser . Pr ovi de cream, nondai rcr eamer , or whi t eni ng agent s i n i ndi vi dual servi ng cont ai ner s. Pr ovi de condi ment si n i ndi vi dual ser vi ng packages, f r om i ndi vi dual l y por t i oned di spenser s, or i n





or i gi nal cover ed cont ai ner s ( cat sup, must ar d, or st eak sauce) . m. I ce Di spensi ng. Di spense i ce usi ng scoops, t ongs, or ot her i ce di spensi ng

ut ensi l s, or f r om an aut omat i c, sel f - ser vi ce i ce machi ne. St or e ut ensi l s i n acont i nuous f l ow di pper wel l , on a cl ean dr y sur f ace, or i n an appr oved cl eansani t i z i ng sol ut i on.

n. Di spl ay Uni t s. Make sure t hat t here are an adequate amount of di spl ay uni

to mai nt ai n t he pr oper t emper at ur es. Prot ect di spl ay uni t s wi t h sneezeguar ds.Ref r i gerat ed di spl ays shoul d have thermometers and mai nt ai n a temperatur e of 45°F( 7°C) or bel ow. Heated di spl ays shoul d mai nt ai n a t emperat ur e of 140°F ( 60°C) or

hi gher . Wet di spl ays ar e pr ohi bi t ed.o. Lef t over s. Lef t over s ar e cl assi f i ed as PHFs or non- PHFs. Keep l ef t over s

a mi ni mum.

( 1) Non- Pot ent i al l y Hazar dous Foods. You can mai nt ai n non- PHFs as l ef t ovei f t hey ar e pr ot ect ed f r om cont ami nat i on.

( 2) Pot ent i al l y Hazar dous Foods. You cannot keep PHFs, such as f oods whi car e cr eamed, handl ed, or hi ghl y per i shabl e as l ef t over s. Ensur e t hat per sonnelf ol l ow t hese gui del i nes f or ot her PHFs kept as l ef t over s:

o Label t he l ef t over s wi t h t he pr oduct , dat e, and t i me.

o Mai nt ai n a temperatur e bel ow 45°F ( 7°C) f or 24 hour s, or above 140

( 60°C) f or f i ve hour s. o Heat chi l l ed l ef t over s t o an i nt er nal t emper at ur e of 165°F ( 74°C)

above.

o Of f er l ef t over s onl y once. Fr eezi ng l ef t over s i s pr ohi bi t ed.Di scar d l ef t over s t hat ar e mi xed wi t h f r esh f ood r emai nder s af t er

ser vi ng.

p. Tr anspor t at i on. Dur i ng t r anspor t at i on, keep f ood and ut ensi l s i n cover edcont ai ner s or compl et el y wr apped or packaged to pr ot ect t hem f r om cont ami nat i on.Ensur e that f ood pr oduct s are mai nt ai ned i n t hei r or i gi nal cont ai ner s or wr apper s possi bl e. Cover al l vehi cl es. Thor oughl y cl ean unsani t ar y vehi cl es bef or et r anspor t i ng f ood i t ems.

q. St orage and Use of Poi sonous and Toxi c Mater i al s. Ensure t hat onl y t hosemat er i al s t hat ar e nor mal l y used i n a di ni ng f aci l i t y and whi ch ar e l i st ed i n t heUni t ed St ates Depart ment of Agr i cul t ur e (USDA) Publ i cat i on 1373 ar e st ored andused. The mater i al s must al so di spl ay an Envi r onment al Protect i on Agency ( EPA)r egi st r at i on number on t he l abel . I n addi t i on, ensur e t hat t he f ol l owi ng gui del i nare f ol l owed:

o Al l cont ai ners shoul d be undamaged and cl ear l y l abel ed.

o St or e cont ai ner s i n l ocked cabi net s or i n r ooms cl ear l y l abel ed and awa f r om f ood st or age or pr ocessi ng ar eas.

o Use cont ai ner s accor di ng t o the l abel ed di r ect i ons.

o Al l pest i ci des, except pyret hr ums and r i smet hr i ns, shoul d be handl ed by di ni ng f aci l i t y engi neer s onl y.

o Fi r st ai d suppl i es, per sonal medi cat i ons, and aspi r i ns ar e pr ohi bi t ed i t he f ood ser vi ce f aci l i t y.

. Food Ser vi ce Per sonnel ( Heal t h and Sani t at i on) .

ou must ensur e t hat personnel ar e not i nf ect ed, di sease- f r ee, and mai nt ai n personacl eanl i ness t o pr event cont ami nat i on.

a. Empl oyee Heal t h. Empl oyees who work when i nf ect ed wi t h di arr hea, f ever , sot hr oat s, col ds, i nf ected cut s, boi l s, et c. , can cont r i but e t o f oodbor ne di seaseout br eaks.





( 1) Cl ear ance f r om I nst al l at i on Medi cal Aut hor i t y. No per son can wor k i n f ood ser vi ce f aci l i t y unl ess t hey ar e cl ear ed by t he I MA. I f a per son di spl ays anof t he f ol l owi ng condi t i ons, he wi l l not be cl ear ed f or wor k:

o An i nf ect i on wi t h any communi cabl e di sease or i dent i f i cat i on as a car r i er of a di sease t hat can be t r ansf er r ed t o f ood.

o A boi l , i nf ected cut , or an acut e r espi r at or y i nf ecti on.

er sonnel who have been r ef er r ed f or medi cal exami nat i ons shoul d pr ovi de you wi t h a

wr i t t en, si gned st at ement del i neat i ng dut y l i mi t at i ons, i f any.( 2) Dai l y I nspect i on of Per sonnel . You must i nspect al l per sonnel dai l y a

t he st ar t of each wor k per i od. Ref er t hose exhi bi t i ng si gns of i l l ness t o t he I MADi r ect speci al at t ent i on t o "det ai l ed" mi l i t ar y per sonnel and t o f ood ser vi ceat t endant s who serve or handl e f ood and sani t i ze equi pment and ut ensi l s.

b. Medi cal Exami nat i ons. The I MA may r equi r e per i odi c or pr e- empl oymentphysi cal s ( t hese ar e nor mal l y not r equi r ed i n t he cont i nent al Uni t ed St at es) . Youmust pl ace emphasi s on per sonal hygi ene, f ood sani t at i on, and di sease cont r ol .Per sonnel absent f r om work because of a communi cabl e di sease must have a wr i t t encl ear ance bef or e r et ur ni ng t o dut y.

c. Per sonal Cl eanl i ness. Ensur e t hat your per sonnel mai nt ai n a hi gh degr ee ofper sonal cl eanl i ness. They ar e r equi r ed t o pr act i ce good hygi ene dur i ng al l wor k

per i ods i n t he f ood ser vi ce f aci l i t y.

( 1) Gui del i nes. You must enf or ce t he f ol l owi ng gui del i nes f or per sonnelcl eanl i ness. Per sonnel cl eanl i ness i ncl udes:

o Keepi ng t he f ace cl ean and f r ee of sores.

o Keepi ng f i nger nai l s shor t , and hands and nai l s f r ee of di r t .Fi nger nai l pol i sh and makeup ar e pr ohi bi t ed.

o Body cl eanl i ness.

o A cl ean mout h and cl ean t eet h.

ou ar e r esponsi bl e f or deter mi ni ng t he adequacy and cl eanl i ness of hai r nets andr est r ai nt s. They must ef f ecti vel y pr event hai r ( i ncl udi ng f aci al hai r ) f r oment er i ng f ood or f al l i ng ont o f oodcont act sur f aces. Do not l et per sonnel wearj ewel r y ot her t han a pl ai n weddi ng band.

( 2) Cust odi al Dut i es. Do not al l ow f ood handl er s t o per f or m cust odi aldut i es, except at t he end of t hei r shi f t .

( 3) Uni f or ms. Except dur i ng f i el d oper at i ons, al l per sonnel i n t he f oodpr epar at i on ar ea shoul d be f ur ni shed and wear a cl ean, l i ght - col or ed uni f or m dai l yThe uni f or m shoul d easi l y show di r t . Thi s i ncl udes di sh washers and permanent f ooser vi ce at t endant s. Thi s does not appl y whi l e st ocki ng, packagi ng, or wor ki ng t hecheckout . Det ai l per sonnel can wear cl ean, whi t e apr ons. Per sonnel per f or mi ngcust odi al dut i es can wear r ound neck T- shi r t s.

d. Empl oyee Pract i ces. Ensure t hat empl oyees onl y consume f ood i n desi gnatedar eas. Desi gnate an empl oyee di ni ng area where t he cont ami nat i on of f ood,equi pment , ut ensi l s, or ot her i t ems needi ng pr ot ect i on wi l l not occur . Thi sr equi r ement i s not i nt ended t o pr ohi bi t r eci pe t est i ng or t he consumpt i on of dr i nki ng wat er . Advi se empl oyees to use cl ean, sani t i zed ut ensi l s f or r eci pet est i ng. They shoul d di scar d t he por t i ons used f or t est i ng. Ensur e t hat empl oyeecl ean and sani t i ze ut ensi l s bef or e r euse.

Do not per mi t t he use of t obacco i n any f or m i n t he f ood pr epar at i on, st or age, orut ensi l washi ng area. Desi gnat e a t obacco use area. Advi se personnel t o wash t hehands bef ore r esumi ng work af t er usi ng t obacco. Post "No Smoki ng" s i gns i n areasnot desi gnat ed f or t obacco use. Al so, post si gns t o r emi nd per sonnel of t her equi r ement t o t horoughl y wash t hei r hands and exposed por t i ons of t hei r arms:





o At t he begi nni ng of t he dut y.

o Af t er us i ng t he t oi l et f aci l i t i es .

o Af t er usi ng t obacco.

o Bet ween handl i ng soi l ed and cl ean ut ensi l s and equi pment .

o Bet ween handl i ng r aw and cooked f oods.

o Af t er per f or mi ng cust odi al dut i es.

o Af t er handl i ng gar bage or t r ash.

e. Tr ai ni ng. Ensur e t hat al l per sonnel get per i odi c, document ed t r ai ni ng i n pr act i ces and t he pr i nci pl es of f oodbor ne i l l ness pr event i on. They shoul d al so gef i r st ai d t r ai ni ng f or choki ng. The educat i onal pr ogr ams, si gns, and ot heri nst r uct i onal or di r ect i ve mat er i al shoul d be devel oped and pr esent ed i n t he nat i vl anguage of f ood servi ce personnel . You must at t end an appr oved, f ormal t r ai ni ngpr ogr am i n f ood sani t at i on. Thi s pr ogr am shoul d be t aught by t he I MA, usi ngi nst al l at i on vet er i nar y and pr event i ve medi ci ne per sonnel and hospi t al di et i t i ans.The Nat i onal I nst i t ut e f or t he Food Servi ce I ndust r y ( NI FI ) cour se i n "Appl i ed FooServi ce Sani t at i on" i s r ecommended.

. Equi pment and Ut ensi l Sani t at i on.

he f ol l owi ng paragraphs cont ai n i nf or mat i on on t he sani t ar y st andar ds andr equi r ement s f or t he equi pment and ut ensi l s used i n your f aci l i t y.

a. Compl i ance wi t h St andards. Compl i ance wi t h t he Nat i onal Sci ence Foundat i o( NSF) st andards and cr i t er i a shoul d be demonst r ated by t he di spl ay of NSF seal ont he equi pment . I t can al so be demonst r ated by a l i st i ng i n t he NSF "Food Servi ceEqui pment " f or t he year t he equi pment was manuf act ured, or t hr ough t he NSF' s onet i me eval uat i on pr ogr am. I n addi t i on, compl i ance can be demonst r at ed bycer t i f i cat i on f r om a r ecogni zed i ndependent l i st i ng l abor at or y. The l abor at or y mube accept abl e t o The Sur geon General and t he cer t i f i cat i on must st ate t hat t heequi pment or ut ensi l s meet appl i cabl e st andards.

( 1) Compl i ance wi t h Test i ng Labor at or i es. Compl i ance wi t h Underwr i t ersLaborator i es ( UL) st andards can be demonst r ated by t est i ng and appr oval by t heUnder wr i t er s Labor at or i es, I nc. , or by ot her i ndependent t est i ng l abor at or i es t hatar e accept abl e t o t he Sur geon Gener al . The Sur geon General cer t i f i es that equi pmemeets UL st andar ds.

( 2) Appr oval of t he Sur geon Gener al . Of f shor e pr ocur ement of f or ei gnmanuf act ur ed f ood servi ce equi pment f or use i n over seas areas i s aut hor i zed pr ovi dt hat t he equi pment meet s t he sani t at i on st andar ds t hat are accept abl e t o t he Sur geGeneral .

b. Mat er i al Requi r ement s f or Mul t i - use Equi pment and Ut ensi l s. Mul t i - useequi pment and ut ensi l s must be const r uct ed, mai nt ai ned, and r epai r ed wi t h saf emat er i al s, i ncl udi ng f i ni shi ng mat er i al s.

( 1) Requi r ement s. The mat er i al s used must conf or m t o t he f ol l owi ngr equi r ement s:

o They must be cor r osi on r esi st ant and nonabsor bent .

o They must be smoot h, easy t o cl ean, and dur abl e under normal condi t i ons.

o Si ngl e- ser vi ce ar t i cl es shoul d be made of cl ean, sani t ar y, and saf mater i al s, and shoul d not be reused.

o They shoul d not cont r i but e t o t he cont ami nat i on or adul t er at i on of f ood, or i mpar t odor s, col or , or t ast e.

( 2) Speci f i c Mat er i al s. The mat er i al s used must conf or m t o t he f ol l owi ngr equi r ement s:





o Sol der shoul d be appr oved by t he Nat i onal Sci ence Foundat i on. I t shoul d be composed of saf e mater i al s, have a smoot h f i ni sh, be cor r osi on r esi st ant , and not l eak out t oxi c mat er i al s under nor ma cont act wi t h f ood, cl eani ng, or sani t i zi ng agent s.

o You may use hard mapl e or ot her dur abl e nonabsor bent wood t hat i s l i st ed by t he NSF f or cut t i ng bl ocks, cut t i ng boar ds, and baker ' s t abl es. Wood may al so be used f or sal ad bowl s and f or s i ngl e-ser vi ce ar t i c l es such as chopst i cks, st i r r er s, or i ndi vi dual i ce cr eam spoons i f i t meet s t he cri t er i a f or mat er i al s l i st ed above.

Al l ot her use of wood i s pr ohi bi t ed. o You can use saf e and nonabsor bent pl ast i cs, r ubber , or r ubber- l i ke

mat er i al s pr ovi ded t hat t he mat er i al s are:

- NSF- l i st ed.- Resi st ant under nor mal use t o scrat chi ng, scor i ng, decomposi t i o

cr azi ng, chi ppi ng, and di st or t i on.- Of suf f i ci ent wei ght and t hi ckness t o per mi t washi ng and

sani t i zi ng under nor mal condi t i ons.

o Do not use pai nt on a f ood cont act sur f ace. A seal i ng compound shoul d be used t o pr ovi de a water and ver mi n- t i ght seal . The seal i ng compound shoul d be NSF- l i st ed.

c. Desi gn and Fabr i cat i on. Al l equi pment and ut ensi l s, i ncl udi ng pl ast i cwar eshoul d be desi gned and f abr i cat ed f or dur abi l i t y under nor mal use. They shoul d beresi st ant t o dent i ng, buckl i ng, pi t t i ng, chi ppi ng, and crazi ng. Food cont actsur f aces shoul d be easy t o cl ean, smoot h, and f r ee of di f f i cul t t o cl ean cor ner s,cr evi ces, open seams, cr acks, or chi ps. The equi pment shoul d be desi gned so t hatl ubr i cant s cannot l eak on f ood or , i f t hat i s not possi bl e, onl y saf e l ubr i cant sl i st ed i n the USDA Publ i cat i on 1373 can be used.

( 1) Thermometers. Onl y use t hermometers of a metal , st em- t ype const r uct i odesi gned f or i nser t i on i nt o f ood, or numer i cal l y scal ed cooki ng ut ensi l s, accur at et o ± 3°F, i n your di ni ng f aci l i t y.

( 2) Tubi ng ( Di spensi ng and Dr ai nage) . Tubi ng t hat i s used t o conveybever ages, or beverage i ngr edi ent s t o di spensi ng heads can come i n cont act wi t hst or ed i ce. Thi s i s per mi ssi bl e pr ovi ded t hat t he t ubi ng i s f abr i cat ed f r om saf emat er i al s, and i s grommet ed at ent r y and exi t poi nt s t o pr ecl ude moi st ur e f r oment er i ng t he i ce machi ne or i ce st or age bi n. Ensur e t hat per sonnel keep t ubi ngcl ean. Ensur e t hat t he dr ai nage or dr ai nage t ubes f r om di spensi ng uni t s do not pat hr ough t he i ce machi ne or t he i ce st or age bi n.

( 3) Si nks and Dr ai n Boar ds. Ensur e t hat si nks and dr ai n boar ds are sel f -r ai ni ng.

( 4) Bul k Mi l k Di spenser s, Mul t i ser vi ce Shi ppi ng, and Di spenser Cont ai ner s,and Di spensi ng Tubes. Bul k mi l k di spensers, mul t i servi ce shi ppi ng and di spensercont ai ner s, and di spensi ng t ubes must conf or m t o t he pr ovi si ons of MI L- STD- 175.

( 5) Al l Food Cont act Sur f aces. Unl ess desi gned by t he manuf actur er andappr oved by t he I MA f or i n- pl ace cl eani ng, ensur e that al l f ood cont act sur f aces a

accessi bl e f or cl eani ng and i nspect i on:o Wi t hout bei ng di sassembl ed.

o By di sassembl i ng wi t hout t he use of t ool s.

o By easy di sassembl i ng wi t h t he use of onl y si mpl e t ool s, such as pl i er s, a screwdr i ver , or an open- end wr ench.

( 6) Wal k- i n Freezer s or Ref r i ger at or s. Ensur e t hat t he f l oor s of wal k- i nf r eezer s or r ef r i ger at or s ar e gr aded t o dr ai n i nt o an openi ng t hat i ndi r ect l yconnects t o t he dr ai n and i s pr otect ed agai nst t he ent r ance of ver mi n. Ensure t haf l oor dr ai ns are i nst al l ed t o pr event t he backf l ow of sewage.





d. Equi pment I nst al l at i on and Locat i on. I nst al l equi pment usi ng t he gui dancet hat i s pr ovi ded i n t he NSFs "Manual on Sani t at i on Aspect s of I nst al l at i on of FoodServi ce Equi pment " .

( 1) Ar eas of Unpr ot ect ed Sewer or Water Li nes and Open St ai r wel l s. Do notal l ow f ood ser vi ce equi pment t o be l ocated under unpr otect ed sewer or water l i nes,open st ai r wel l s, or ot her pot ent i al sour ces of cont ami nat i on. An except i on i saut omat i c f i r e pr ot ecti on spr i nkl er s.

( 2) Tabl e- mounted Equi pment . Tabl e- mount ed equi pment must be seal ed t o t ht abl e or count er t op, unl ess i t i s por t abl e, or el evat e t he l egs t o pr ovi de at l eas

a 4- i nch ( 10cm) cl ear ance bet ween t he t abl e or count er and t he equi pment . Ensur et hat t here i s enough cl ear ance t o al l ow f or t he cl eani ng of adj acent equi pment andareas.

( 3) Fl oor - Mount ed Equi pment . Fl oor - mount ed equi pment shoul d be seal ed t ot he f l oor or i nst al l ed on r ai sed concr ete or ot her smooth masonr y i n a way t hatmeet s al l of t he r equi r ement s f or seal i ng and f l oor cl ear ance. An except i on i s maf or t hi s i f i t i s por t abl e or easi l y moved. Ensur e t hat f l oor - mount ed equi pment iel evat ed on l egs wi t h at l east 6 i nches ( 15cm) of space between t he f l oor and t heequi pment . Ensur e t hat t he equi pment i s i nst al l ed t o al l ow f or t he cl eani ng of adj acent ar eas, or f or ot her equi pment r equi r i ng cl eani ng.

( 4) Ai sl es and Worki ng Spaces. Ensure t hat t he ai sl es and worki ng spacesbet ween t he uni t s of equi pment and wal l s r emai n unobst r uct ed and of suf f i ci entwi dt h. Thi s al l ows empl oyees t o per f or m t hei r dut i es r eadi l y wi t hout t he

cont ami nat i on of f ood or f oodcont act sur f aces by cl ot hi ng or ot her per sonalcont act .

e. Cl eani ng and Sani t at i on of Equi pment and Ut ensi l s. Wash, r i nse, and sani tt abl ewar e af t er each use.

( 1) Ki t chenware and Food Cont act Sur f aces. Ensure t hat your personnel wasand sani t i ze ki t chenware and f ood cont act sur f aces af t er each use and f ol l owi ng ani nt er r upt i on i n oper at i on dur i ng whi ch cont ami nat i on may have occur r ed. Si gni f i cai t ems i ncl ude cut t i ng boar ds, kni ves, sl i cer s, mi xer s, gr i nder s, f ood pr epar at i onsi nks, and f r ozen deser t machi nes.

( 2) Equi pment and Ut ensi l s Used i n Preparat i on of PHFs on a Cont i nuousBasi s. Ensure t hat equi pment and ut ensi l s used on a cont i nuous basi s i n t hepr eparat i on of PHFs ar e washed, r i nsed, and sani t i zed. Thi s shoul d be Cone ati nt er val s t hr oughout t he day as est abl i shed by t he i nst al l at i on medi cal f aci l i t y.

( 3) Food Cont act Sur f aces of Gr i l l s, Gr i ddl es, and Mi cr owave Ovens. Cl eant he f ood cont act sur f aces of gr i l l s, gr i ddl es, and mi crowave ovens at l east once poper at i ng shi f t .

( 4) Deed Fat Fr yer s. Ensur e t hat your per sonnel dr ai n, f at s t r ai n, andcl ean t he i nt er nal sur f aces of deep f at f r yer s at t he end of each day' s use. Theyshoul d cl ean t he ext er nal sur f aces dai l y. Per sonnel shoul d cover deep f at f r yer swhen t hey are not i n use. Nonf ood cont act sur f aces shoul d be cl eaned as needed.

( 5) Sponge and Sponge- Type Cl ot hs. Do not per mi t t he use of sponge andsponge- t ype cl ot hs i n t he di ni ng f aci l i t y. Si ngl e- use di sposabl e t owel s ar epr ef er r ed. I f r eusabl e washi ng cl ot hs ar e used, ensur e t hat t he cl ot hs used f or

wi pi ng spi l l s on t abl ewar e ar e cl ean, dr y, and used f or no ot her pur pose. Ensur et hat per sonnel f r equent l y r i nse cl ot hs used f or wi pi ng f ood spi l l s on ki t chenwar eand f ood cont act sur f aces i n a sani t i zi ng sol ut i on. Cl ot hs used f or cl eani ng t henonf ood cont act sur f aces of equi pment ( count er s, di ni ng t abl es, shel ves) must becl ean and used f or no ot her pur pose.

( 6) St eel Wool and St eel Wool Pads. Do not al l ow empl oyees t o use st eelwool or st eel wool pads f or cl eani ng f ood cont act sur f aces.

( 7) Procedur es f or Manual Cl eani ng and Sani t i zi ng. Use a t hr ee compar t mensi nk suppl i ed wi t h adequate hot and col d potabl e runni ng water f or manual cl eani ngand sani t i zi ng. For equi pment and ut ensi l s t hat ar e smal l enough t o cl ean i n asi nk, ensur e t hat your shi f t conduct s t he f ol l owi ng sequence of st eps:





o Cl ean t he si nks bef ore use.

o Prescr ape and pr esoak t hemi n a separat e si nk.

o Wash t hem i n t he f i r st si nk i n a hot det er gent sol ut i on ( 110°- 120° or 43°- 49°C) .

o Ri nse t hor oughl y i n hot , cl ean wat er ( 120°- 140°F or 49°- 60°C) .

o Sani t i ze i n t he t hi r d si nk f ol l owi ng one of t he f ol l owi ng met hods:

-

I mmer si on f or at l east 1/ 2 mi nut e i n cl ean, hot wat er at a t emperatur e of at l east 170°F ( 77°C) .- I mmer si on f or at l east 1 mi nut e i n a chemi cal sani t i zi ng sol ut i

cont ai ni ng at l east 50 par t s per mi l l i on of avai l abl e chl or i ne a hypochl or i t e. The t emper at ur e shoul d be of at l east 75°F ( 24°C) , but not more t han 110°F ( 43°C) .

- I mmer si on f or at l east 1 mi nut e i n a cl ean sol ut i on cont ai ni ng l east 12. 5 par t s per mi l l i on of avai l abl e i odi ne and havi ng a not hi gher t han 5. 0, at a t emper at ur e of at l east 75°F ( 24°C) , but not more t han 110°F ( 43°C) .

- I mmersi on i n a cl ean sol ut i on cont ai ni ng any ot her chemi cal sani t i zi ng agent al l owed under 21 Code of Federal Regul at i on ( CFR) 178. 1010.

o Ai r dry t hem. Di sh t owel use i s pr ohi bi t ed.

Gui dance on mechani cal cl eani ng and sani t i zi ng i s cont ai ned i n MI L- HDBK- 740. You cal so use NSF appr oved, spray- t ype or i mmersi on di shwashers f or cl eani ng andsani t i zi ng. Prewash and pr esoak equi pment and ut ensi l s, and cl ean t he di shwashi ngmachi ne dai l y.

When t he r equi r ement s out l i ned i n t he TB Med 530 cannot be met , f ol l ow emergencypr ocedur es, such as usi ng si ngl e- ser vi ce ut ensi l s and l i qui d concent r at e sani t i zi nsol ut i ons. Keep t hese on hand at al l t i mes.

f . Handl i ng and St or age of Equi pment and Ut ensi l s. Advi se your per sonnel on cor r ect ways t o handl e and st or e equi pment and ut ensi l s, as st ated bel ow.

( 1) Gener al . Af t er you cl ean and sani t i ze ut ensi l s and equi pment , handl et he i t ems i n a manner whi ch pr event s t he cont ami nat i on of f ood cont act sur f aces.St ore cl eaned and sani t i zed ut ensi l s and equi pment 6 i nches ( 15cm) above the gr ouni n a cl ean, dr y l ocat i on t hat i s pr ot ect ed f r om cont ami nat i on. I nver t gl asses andcups, and cover or i nver t ot her ut ensi l s wher e appl i cabl e. Do not st or e equi pmentut ensi l s, or si ngl e ser vi ce ar t i c l es i n t oi l et r ooms or vest i bul es.

( 2) Si ngl e Ser vi ce Ar t i cl es. St or e si ngl e ser vi ce ar t i cl es 6 i nches ( 15 cof f t he gr ound i n a way t o pr event cont ami nat i on. Handl e t hese ar t i cl es i n a way pr event t he cont ami nat i on of f ood cont act sur f aces. I ndi vi dual l y wr ap kni ves,f or ks, and spoons or i nsert t hem i n hol der s to pr event cont ami nat i on. Di spensest r aws i n a sani t ary manner , and ensure t hat t hey are not r eused.

g. Mai ntenance and Repl acement . Ensur e t hat equi pment i s mai nt ai ned andr epl aced i n accor dance wi t h TM 10- 415 and t he manuf act ur er ' s gui dance. The I MA maaut hor i ze exi st i ng non- NSF l i st ed equi pment . Al l new equi pment and ut ensi l s must

NSF- approved.. Sani t ar y Faci l i t i es and Cont r ol s.

f you cannot cl ean your di ni ng f aci l i t y pr oper l y, and al l ow pr oduct cont ami nat i onf r om nonpot abl e wat er and ver mi n i n t he di ni ng f aci l i t y, you wi l l not be abl e t oprevent f oodborne di seases.

a. Wat er Suppl y. You must have a suf f i ci ent amount of potabl e water at yourf ood ser vi ce f aci l i t y.

o Ensur e t hat wor ker s onl y use pot abl e wat er f or cul i nar y pur poses.

o You must have both hot and col d wat er .





o Pot abl e wat er can be t r anspor t ed i n a bul k wat er t r anspor t syst em

const r uct ed t o pr ot ect wat er f r om cont ami nat i on.

o Bot t l ed wat er i s aut hor i zed i f i t i s obt ai ned f r om an appr oved sour ce a i s kept i n t he or i gi nal cont ai ner .

o The st eam f or cl eani ng or di si nf ect i ng shoul d be f r ee of any mat er i al s addi t i ves.

b. Sewage. Al l sewage, i ncl udi ng l i qui d wast e f r om f ood pr ocessi ng and cl ean

must be di sposed of t hr ough a sani t ary sewage di sposal syst em. Nonwat er - carr i agesewage di sposal syst ems are pr ohi bi t ed f or f i xed f ood ser vi ce f aci l i t i es, but may aut hor i zed by the I MA f or use i n conj unct i on wi t h t empor ar y or f i el d f aci l i t i es.

c. Pl umbi ng. Ensur e t hat pl umbi ng i s si zed, i nst al l ed, mai nt ai ned, and oper a

i n accor dance wi t h t he appl i cabl e pl umbi ng code requi r ed by DOD Const r uct i onCr i t er i a Manual 4270. 1- M.

( 1) Protect i on of Pot abl e Wat er . No cr oss- connect i on bet ween pot abl e andnonpot abl e wat er suppl i es i s al l owed. Back si phon pr event i on i s requi r ed f orpot abl e water syst ems.

o An ai r gap of at l east t wi ce t he di amet er of t he wat er suppl y i nl e i s r equi r ed.

o Devi ces must be i nst al l ed t o pr ot ect agai nst backf l ow.

o Ther e wi l l be no di r ect connect i ons between t he sewage syst em and dr ai ns unl ess pr oper l y t r apped.

o A hose shoul d not be at t ached t o a f aucet unl ess backf l ow pr event i i s pr ovi ded.

( 2) Gr ease Tr aps. Ensur e t hat gr ease t r aps ar e l ocat ed so t hat t hey ar eaccessi bl e f or ser vi ci ng. I n new const r uct i on or r enovat i on, gr ease t r aps must beext er nal t o t he bui l di ng.

( 3) Food Wast e Gr i nders. Ensure t hat f ood wast e gr i nders ar e desi gned,i nst al l ed, and mai nt ai ned i n accor dance wi t h the cur r ent Amer i can Soci et y of Sani t ary Engi neer s st andards and appl i cabl e pl umbi ng codes. They must :

o have an adequat e wat er suppl y and f l ow r at e.

o not be connect ed t o di schar ge t hr ough gr ease.

o be easy t o cl ean and kept cl ean.

d. Toi l et Faci l i t i es. Ensur e t hat toi l et f aci l i t i es are conveni ent l y l ocat edand accessi bl e. Ensur e t hat t her e ar e separ at e f aci l i t i es f or di ner s and st af f .Toi l et f aci l i t i es must be const r uct ed so t hat t hey can be easi l y cl eaned. The dooshoul d be t i ght - f i t t i ng, sel f - cl osi ng, and ver mi n- pr oof . Exhaust vent i l at i on t o tout door s shoul d be pr ovi ded. Toi l et f aci l i t i es shoul d not open di r ect l y i nt o anyf ood pr epar at i on, servi ng, or st or age ar eas, or ar eas wher e ut ensi l s ar e washed.Ensur e t hat wor ker s keep t oi l et f aci l i t i es cl ean, i n good r epai r , and adequat el y

suppl i ed. Provi de mul t i l i ngual hand washi ng si gns when appr opr i at e. Ensur e t hatt oi l et f aci l i t i es meet t hese r equi r ement s:

o They ar e l ocat ed t hroughout t he f ood prepar at i on and ser vi ng ar eas.

o The si nks ar e desi gnat ed f or hand washi ng onl y.

o Each t oi l et f aci l i t y has hot and col d wat er t hr ough a mi xi ng val ve, soa i n soap di spenser s, and sani t ar y di sposabl e t owel s, r ol l er t owel s, or ai r dr yer s. Mul t i - use hand t owel s ar e pr ohi bi t ed.

e. Garbage and Ref use. Cont ai ners, i ncl udi ng dumpst ers, compact ors, andcompactor syst ems must be nonabsorbent , l eakpr oof , easi l y cl eaned, and i nsect andr odent proof . Ensur e t hat per sonnel cover cont ai ner s when not i n use. Pr ovi de





out si de dumpst er s wi t h dr ai ns and pl ugs. Ensure t hat cont ai ners ar e cl eaned on aregul ar schedul e, as pr escr i bed by t he I MA. Di spose l i qui d wast e t hr ough a sani t asewer .

( 1) St orage. Ensure t hat gar bage and r ef use are st or ed i n ver mi n- pr oof cont ai ner s. Do not al l ow unpr ot ect ed pl ast i c bags, wet - st r engt h paper bags, orbal ed uni t s t o be st ored out si de. Workers shoul d br eak down cardboar d boxes bef ordi sposal . I nt er nal gar bage or r ef use st or age r ooms shoul d be easy t o cl ean, ver mir oof , and adequat e i n si ze. St or e out si de cont ai ner s on a smoot h, dur abl e, gr adedand nonabsor bent sur f ace. Ensure t hat your personnel keep t he sur r oundi ng areacl ean.

( 2) Col l ect i on and Di sposal . Gar bage shoul d be col l ect ed at a f r equencyappr oved by t he I MA. Ensur e t hat al l spi l l age r esul t i ng f r om col l ect i on i s cl eaneup.

f . I nsect and Rodent Cont r ol . Because of t he si gni f i cant pot ent i al f orcont ami nat i on, you must use ef f ect i ve measures t o mi ni mi ze t he pr esence of r odent sf l i es, cockr oaches and ot her ver mi n at f ood ser vi ce f aci l i t i es.

( 1) Thr ee Par t Progr am. The t hr ee par t pr ogr am f or cont r ol l i ng r oaches i st o:

o Keep pest s out of t he f ood ser vi ce f aci l i t y by pest - pr oof i ng t he bui l di ng.

o I mpr ove sani t at i on, t hus depr i vi ng pest s of f ood and shel t er .

o Est abl i sh a good er adi cat i on pr ogr am.

( 2) Roaches. I t i s ver y i mpor t ant t hat you cont r ol t he r oaches t hat mayappear i n your di ni ng f aci l i t y t o pr event cont ami nat i on. You must know t hei rcharact er i st i cs, how t o detect t hem, and how t o pr event t hem.

( a) Char act er i st i cs. Ther e ar e t hr ee t ypes of r oaches, t he Ger man,Or i ent al , and Amer i can cockr oach. Each of t hese ar e descr i bed bel ow:

o The Ger man cockr oach- i s appr oxi mat el y 1/ 2 i nch i n l engt h and pal e br own i n col or . I t has 2 dar k st r i ps and can be f ound i any l evel i n r ooms. I t i s especi al l y common i n r est aur ant s.

o The Or i ent al cockr oach i s appr oxi mat el y 1 i nch i n l engt h, shi dar k br own i n col or , and i s nor mal l y f ound at f l oor l evel .

o The Amer i can cockr oach i s appr oxi mat el y 1 1/ 2 i nches i n l engt r eddi sh br own i n col or , and i s f ound i n open, wet ar eas ( dr ai and sewers) .

( b) Det ect i on. To det ect t he pr esence of r oaches:

o Turn on t he l i ght s at ni ght and wat ch f or t he r oaches t o scur away.

o Roaches gi ve of f a st r ong oi l y, must y odor f r om t hei r gl ands.

o Look f or evi dence of r oach f eces.( c) Pr event i ng I nf est at i on. Pr event cockr oach i nf est at i on by

el i mi nat i ng t hei r f ood sour ces t hr ough f r equent and car ef ul cl eani ng. Al so pr eveni t by depr i vi ng r oaches of shel t er and hi di ng pl aces, and of easy access t o yourdi ni ng f aci l i t y.

( 3) Rodent s. You must al so cont r ol and pr event r odent s t hat may ent er youdi ni ng f aci l i t y t o pr event cont ami nat i on. Know t hei r char act er i st i cs, how t o det et hem, how t o pr event t hem, and how t o ki l l t hem, as descr i bed bel ow.

( a) Char act er i st i cs. Ther e ar e t wo t ypes of r at s t hat may appear i nyour di ni ng f aci l i t y, t he Nor way r at , and t he r oof r at :





o The Nor way r at ( somet i mes cal l ed a sewer r at , brown r at , barn r at , or whar f r at ) i s heavy, br own i n col or , and 7 t o 10 i nc l ong ( excl udi ng t ai l ) . I t i s f ound i n ever y state.

o The r oof r at i s sl ender , 6 1/ 2 t o 8 i nches l ong ( excl udi ng t a and i s f ound i n t he Sout h, t he Paci f i c Coast , and Hawai i .

( b) Det ect i on. You can- det ect t he pr esence of r odent s by t hesechar acter i st i cs:

o Dr oppi ngs t hat are up t o 3/ 4 of an i nch l ong and 1/ 4 of an i n

i n di amet er .o Gr ease marks ( r ubmarks) and r unways may appear next t o vert i c

sur f aces.

o Tr acks wi l l appear on dust y sur f aces. Use t al c t o t est f or rats.

( c) Pr event i nq I nf est at i on. To pr event r odent i nf est at i on:

o Keep r odent s out of t he di ni ng f aci l i t y. Check f or l oose f i t doors, decayi ng masonr y, vent s, and unseal ed basement wi ndows

o Dest r oy t hei r hi di ng pl aces, such as cr owded st orage rooms, gar bage st orage ar eas, and ar eas al ong wal l s and under cr at e

o St ar ve t hem t hr ough car ef ul st or age pr act i ces and pr oper cl eani ng.

( d) Met hods of Ki l l i ng. The met hods f or ki l l i ng r odent s and t hei rdi sadvant ages are as f ol l ows:

o Tr appi ng i s a saf e, but sl ow.

o Poi soni ng i s ef f ect i ve, but you must use i t wi t h caut i on.

o Onl y use gassi ng as a l ast r esor t , and i t shoul d be done by a pr of essi onal exter mi nat or . Never use gassi ng wi t hi n 20 f eet a bui l di ng.

o Ul t r asoni c devi ces have not pr oven ef f ect i ve and ar e pr ohi bi t

( 4) Pr event i ng I nf est at i on of Ot her Pest s. I n addi t i on t o r oaches andr odent s, ot her pest s such as, cat s, f l i es, and bi r ds al so may cause cont ami nat i on your di ni ng f aci l i t y. To pr event t hem f ol l ow t hese gui del i nes:

o Pr ot ect openi ngs t o t he out si de of bui l di ngs.

o Use el ect r i c f l yi ng i nsect cont r ol devi ces i f t hey ar e UL- appr oved and l ocat ed i n a pl ace whi ch pr event s cont ami nat i on or does not cause an el ect r i cal shock hazard.

o To cont r ol bi r ds:

- Fol l ow good sani t at i on pr act i ces.- Check f or openi ngs i n scr eens, wi ndows, door s, and vent s.

- Tr ap bi r ds where i t i s l egal .

- Pr event r oost i ng by usi ng screens, r epel l i ng past es, and el ect r wi r es.

- Use a pest cont r ol oper at or , i f he speci al i zes i n bi r ds.

g. Li nens and Cl ot hes St or age. Ensur e t hat per sonnel st or e cl ean l i nens andcl ot hes t o pr ot ect t hem f r om cont ami nat i on. Pr ovi de an adequat e suppl y of cl eanl i nens, coat s, apr ons, uni f or ms, cl eani ng cl ot hs, and si mi l ar i t ems. Ensur e t hat





soi l ed i t ems are st or ed away f r om f ood st or age or pr epar at i on ar eas i n cl osed,nonabsorbent cont ai ners, or washabl e l aundr y bags unt i l l aundered.

. Const r uct i on and Mai nt enance.

ou must be f ami l i ar wi t h const r uct i on char act er i st i cs and mai nt enance procedur es.

a. Fl oor s. Fl oors must be const r uct ed of a smoot h, dur abl e, and nonabsor bentmat er i al s. Car pet i ng i s aut hor i zed onl y i n t he pat r on di ni ng and admi ni st r at i veareas.

o

Do not use sawdust , wood shavi ngs, peanut hul l s, or si mi l ar mat er i al as f l oor cover i ng. Use cl ean but cher paper or USDA appr oved sawdust subst i t ut es i n t he meat shop.

o Fl oor dr ai ns must be pr oper l y i nst al l ed, t r apped, and pr ovi ded wi t h a s and pr ot ect i on gr i d. Use f l oor drai ns on gr aded and seal ed f l oor s.

o I n new const r uct i on or r enovat i on, cover or seal t he j unct ur es bet ween f l oor s and wal l s.

o Mat s and duckboar ds, i f used, must be desi gned and const r uct ed f or easy cl eani ng i n accordance wi t h NSF St andard 52.

b. Wal l s and Cei l i ngs. You must keep wal l s and cei l i ngs i n good condi t i on.Thi s i ncl udes door s, wi ndows, skyl i ght s, and si mi l ar cl osur es.

o The const r uct i on mat er i al s of t he wal l s, i ncl udi ng nonsupport i ng par t i t i ons, wal l - cover i ngs, and cei l i ngs, must be l i ght - col or ed, nonabsorbent , and easy t o cl ean. I n new const r uct i on or r enovat i on, gl azed st r uct ur al uni t s are r ecommended f or wal l const r uct i on i n ar eas subj ect t o heavy soi l i ng.

o The at t achment s shoul d be f i ni shed and seal ed wi t h easy- t o- cl ean sur f ac

o Exposed const r uct i ons shoul d be easy to cl ean, mai nt ai ned i n good condi t i on, and mount ed t o pr ecl ude ver mi n harborage.

c. Ut i l i t y and Ser vi ce Li ne I nstal l at i on. Ensur e t hat ser vi ce and ut i l i t y l iar e desi gned t o per mi t t he pr oper cl eani ng of f l oor s, wal l s, and cei l i ngs. Ut i l i tand servi ce l i nes and openi ngs t hr ough hor i zont al and ver t i cal sur f aces shoul d beseal ed t o pr event t he passage of moi st ur e or ver mi n. Exposed pi pes must be si xi nches ( 15 cm) f r om t he f l oor and one i nch ( 2. 54 cm) f r om t he wal l t o al l ow f oradequate cl eani ng.

d. Cl eani ng Faci l i t i es and Equi pment . Cl ean t he di ni ng f aci l i t y and equi pmenwhen t he l east amount of f ood i s exposed. Cl ean spi l l s up as t hey occur and per f ogeneral cl eani ng bet ween shi f t s. Have your per sonnel use the dust er method onl y tcl ean wood. Ensur e t hat wor ker s do not use l avor at or i es, t he f ood pr epar at i on ar eand ut ensi l si nks f or cl eani ng f l oor s and equi pment , or di sposi ng of l i qui d wast esSt or e suppl i es t o pr event cont ami nat i on.

e. Li ght i ng. Ensur e t hat l i ght s ar e per manent l y f i xed and pr ovi de t he f ol l owi l l umi nat i on:

o At al l f ood pr eparat i on sur f aces and at equi pment or ut ensi l washi ng wo ar eas, 50 f oot candl es of l i ght ar e r equi r ed. Li ght s must be 30 i nche f r om t he f l oor and i l l umi nat e wi t h 30 f oot candl es of l i ght .

o The st or age ar ea, l avor at or i es, and di ni ng r oom r equi r e 20 f oot candl es l i ght .

o Wal k- i n r ef r i ger at i on uni t s r equi r e 10 f oot candl es of l i ght .

hi el d al l l i ght f i xtur es and heat l amps i n f ood pr epar at i on and st or age ar eas.Al so, ensur e t hat t hey have shat t er pr oof bul bs.

f . Vent i l at i on. Ensur e t hat al l ar eas ar e wel l vent i l at ed t o t he out door s.Local l y vent i ndi vi dual equi pment or cooki ng ar eas at an exhaust r at e of no l ess





t han 100 l i near f eet per mi nut e. Fi l t er s or ot her gr ease- ext r act i ng equi pment musbe r eadi l y removabl e f or cl eani ng and r epl acement , i f t hey ar e not desi gned t o becl eaned i n pl ace. Use ai r duct s t o pr event dust , di r t , ver mi n, and ot hercont ami nant s f r om ent er i ng t he di ni ng f aci l i t y.

g. Dr essi ng and Locker Rooms. Provi de dr essi ng r ooms and l ocker s t o personneDo not al l ow per sonnel t o use t hem f or f ood pr epar at i on, st or age, ser vi ce, or f orut ensi l washi ng.

h. Pai nt . Do not al l ow t he use of l ead- based pai nt i n t he di ni ng f aci l i t y.

i . Food Ser vi ce Faci l i t y Pr emi ses. Ensur e t hat t he f ood ser vi ce f aci l i t y andat t endant pr oper t y ar e kept f r ee of l i t t er . Wal ki ng and dr i vi ng ar eas shoul d besur f aced and gr aded. Washi ng pr i vat el y- owned vehi cl es on t he pr emi ses i spr ohi bi t ed. I n addi t i on, ensur e t hat t hese r equi r ement s ar e met :

o Ensur e t hat f ood ser vi ce oper at i ons ar e kept separ at e f r om l i vi ng or sl eepi ng quar t er s.

o Ensur e that l aundr y f aci l i t i es are appr oved by t he I MA and used onl y f o t he washi ng and dr yi ng of l i nens, cl ot hs, uni f or ms, and apr ons used i n t he f ood ser vi ce f aci l i t y. Put l aundr y f aci l i t i es i n a separ at e ar ea.

o Do not al l ow l i ve ani mal s i n f ood ser vi ce f aci l i t i es, except f or edi bl e f i sh, crust acean, and shel l f i sh f r om appr oved sour ces t hat ar e i nt ende f or consumpt i on. Fi sh f or di spl ay i n aquar i ums ar e per mi t t ed pr ovi ded

t hat t he f ood servi ce per sonnel ar e not i nvol ved i n t he cl eani ng or mai ntenance of aquar i ums.

o You can al l ow gui de dogs t o accompany bl i nd persons i n di ni ng ar eas. Y can al so al l ow mi l i t ar y pat r ol dogs t o accompany secur i t y or pol i ce per sonnel , but onl y as par t of t hei r of f i ci al dut i es.

. Fi el d Oper at i ons.

nsur e t hat your per sonnel f ol l ow t hese speci al r equi r ement s f or f i el d f ood ser vi ceoper at i ons:

o Do not keep PHFs as l ef t overs.

o Ref r i ger at e A- r at i ons.

o Use onl y i nsul at ed f ood cont ai ner s wi t h i nsert s t hat ar e cl eaned and sani t i zed, and pr eheat ed or pr echi l l ed.

o Di scar d PHFs i n i nsul at ed cont ai ner s af t er f our hour s.

o Use condi ment s i n i ndi vi dual servi ngs.

o Wash and sani t i ze i n t he f i el d i n accor dance wi t h MI L- HDBK- 740.

o Use f i el d expedi ent hand washi ng f aci l i t i es at f ood pr epar at i on ar eas.

o Di spose of wast e t o pr event t he at t r act i on of i nsects and r odent s.

a. Per sonal Hygi ene. The saf ety of f ood depends mai nl y on t he heal t h andhygi ene of t he peopl e who handl e i t . Ever yone who works i n t he ki t chen shoul dmai nt ai n hi gh st andards of personal hygi ene. You must enf orce st andar ds f orper sonal hygi ene.

( 1) Heal t h Car ds. The I MA may r equi r e heal t h cards ( f ood handl ercer t i f i cat es) f or f ood ser vi ce wor ker s. A heal t h car d does not aut omat i cal l y meant hat wor ker s ar e di sease- f r ee. I t i s possi bl e t o have a good heal t h exami nat i on oday and be si ck t he next day. I n some part s of t he wor l d, heal t h cards f or workerare emphasi zed more t han i n t he Uni t ed Stat es.

( 2) I nspect i on. As a f ood ser vi ce ser geant , you must i nspect al l f oodhandl ers at t he begi nni ng of each work day. Do not l et anyone who has a col d,cough, sor e t hr oat , i nt est i nal i l l ness, cut , sor e, or ski n i nf ect i on handl e f ood.





Send t hese peopl e to the medi cal uni t f or an exam. Fi gur e 1 pr ovi des a sampl e of dai l y i nspect i on checkof f l i st . Check each of t hese i t ems dai l y f or al l cooksassi gned t o you.

Fi gur e 1. Sampl e Dai l y I nspect i on Checkl i st .

( 3) Food Servi ce Oper at i ons. Food handl ers may t r ansmi t germs by pi cki ngt hei r nose, scrat chi ng, usi ng t he l at r i ne, and by smoki ng. Tel l al l f ood handl er st o wash t hei r hands and t he exposed por t i ons of t hei r ar ms af t er usi ng t he l at r i nebetween t asks, and af t er breaks. Do not l et worker s cl ean gar bage cans, sewer s,dr ai ns, l at r i nes, or gr ease t r aps dur i ng f ood pr epar at i on per i ods. Make sur e t hatyour wor ker s are al ways cl ean and heal t hy. Do not l et anyone handl e f ood i f youdoubt t hei r heal t h.

b. Wat er Treat ment . Nor mal l y, water used f or cooki ng, pr epar i ng beverages, adi shwashi ng comes f r oma sour ce t hat i s appr oved by a medi cal aut hor i t y. I n anemergency, when no appr oved sour ce of wat er i s avai l abl e, use whatever water can bf ound. Ensur e t hat i t i s di si nf ect ed bef or e usi ng i t f or pr epar i ng f ood, dr i nki ngor di shwashi ng. I f t he wat er i s i n a man- made cont ai ner , such as a t ank or pi pe,f i rs t test i t f or previ ous di s i nf ect i on.

( 1) Test i ng f or Chl or i ne. To t est wat er f or chl or i ne, you need achl or i nat i on ki t ( NSN 6850- 00- 270- 6225) . Ensur e t hat t hese st eps ar e f ol l owed:

1. Det er mi ne t he desi r ed chl or i ne r esi dual i n par t s per mi l l i on. At t he poi nt of consumpt i on, t he wat er f r om a di st r i but i on poi nt shoul d have at l east one par t per mi l l i on chl or i ne r esi dual . Whe you must di si nf ect a raw wat er suppl y, t he f i ni shed pr oduct shoul





have 5 t o 10 par t s per mi l l i on chl or i ne r esi dual as di r ect ed by t medi cal aut hor i t y.

2. Sel ect t he desi r ed col or compar i son t ube ( mar ked 1, 5, or 10) base on t he desi r ed chl or i ne r esi dual .

3. Pl ace one t est t abl et i n t he col or compar i son t ube cap, and cr ush wi t h t he bot t om of t he t est t abl et bot t l e. Put t he crushed t abl e i nt o t he col or compar i son t ube.

4. Fl ush t he spi got s of t he wat er cont ai ner bei ng checked, and f i l l t

t ube t o a poi nt j ust bel ow t he col or band.5. Pl ace t he cap on t he col or compar i son t ube, and shake t he tube unt

t he t est t abl et i s compl et el y di ssol ved.

6. Compare t he col or shade of t he wat er wi t h the col or band on t he compar i son t ube. The wat er i s saf e t o use i f t he col or of t he water i s t he same shade or darker t han t he col or band on t he tubeDi si nf ect t he wat er i f t he col or i s l i ght er t han t he col or band o

t he t ube. I f you do not have a chl or i nat i on ki t , get t he medi cal act i vi t y or wat er suppl y uni t t o t est t he wat er . I f t he wat er cannot be t est ed, di si nf ect i t bef or e use.

( 2) Di si nf ect i ng Wat er i n 5- Gal l on Cans. You can di si nf ect wat er i n 5-al l on cans usi ng chl or i ne ampoul es. To do so, ensure t hat t hese pr ocedur es ar e

f ol l owed:

o Br eak the chl or i ne ampoul e i nt o t he cant een cup. Hol d t he ampoul e i n bot h hands wi t h t he et ch mark poi nt i ng t oward the cant een cup and t he t humbs behi nd t he et ch mark. Next , push t he ampoul e wi t h t humbs.

o Add wat er t o t he cup unt i l i t i s about hal f f ul l and st i r unt i l t h ampoul e di ssol ves. Thi s makes enough sol ut i on f or t wo 5- gal l on cans.

o Pour hal f of t he sol ut i on i nt o each of t he t wo 5- gal l on cans. Add water t o t he cans, cl ose t he t ops, and shake t he cans sever al t i mes.

o Wai t 30 mi nut es bef ore dr i nki ng t he wat er .

( 3) Di si nf ect i ng Wat er i n 400- Gal l on Tr ai l er s. You can di si nf ect wat er i n400 gal l on wat er t r ai l er s usi ng cal ci um hypochl or i t e. To do so, f ol l ow t heseprocedur es:

o Add one mess ki t spoonf ul ( or 33 ampoul es) of cal ci um hypochl or i t e t o a 1/ 2 cant een cup of wat er . St i r f or about one mi nut e or unt i t he wat er and cal ci um hypochl or i t e mi x t o a mi l ky sol ut i on.

o Put t he sol ut i on i n t he wat er t r ai l er . I f possi bl e, add t he sol ut i on bef or e f i l l i ng t he t r ai l er wi t h wat er . Addi ng t he wat er wi l l mi x t he sol ut i on. I f t he t r ai l er i s f ul l bef or e addi ng t he chl or i ne sol ut i on, mi x t he sol ut i on ei t her by st i r r i ng i t wi t h a

cl ean pol e or by towi ng t he t r ai l er f or 10 mi nut es.o Test t he wat er agai n t o be sure t hat i t has enough chl or i ne.

o Wai t and addi t i onal 20 mi nut es bef ore dr i nki ng t he wat er .

( 4) Di si nf ect Wat er by Boi l i ng. Ensur e t hat per sonnel di si nf ect wat ert empor ar i l y, by boi l i ng i t i n a sui t abl e cont ai ner . They shoul d br i ng t he wat er ta r ol l i ng boi l and boi l i t f or 15 seconds t o ensur e di si nf ect i on. Remember , boi l idoes not l eave any resi dual di si nf ect i ng power , so ensur e t hat wor ker s st or e t hewat er i n a cl ean, cover ed cont ai ner and use i t as soon as possi bl e.

c. Food Ut ensi l s and Mess Ki t s - Mess Ki t Laundr y Li ne. I n t he f i el d ki t chenmost di shwashi ng i s done wi t h a mess ki t l aundr y. A mess ki t l aundr y i s a row of





f our 32- gal l on cor r ugat ed st eel cans. The f i r st i s a wast e can. The ot her t hr eecont ai n i mmersi on heat ers. A gr oup of f our cans can handl e mess ki t s and cooki ngut ensi l s f or up t o 80 peopl e. I f you are ser vi ng more peopl e, you must have ei t hemor e l aundr i es set up or have t he wat er r epl aced dur i ng t he oper at i on. I t i sessent i al t o pr oper l y cl ean and sani t i ze pot s, pans, ut ensi l s, and mess ki t s t o ket hem f r ee of ger ms. Ensure t hat t he mess ki t l aundr y i s set up about 15 meter s ( 5f eet ) f r om t he ki t chen. Use Hand- di shwashi ng compound ( NSN 7930- 00- 2281- 4731) f orf i el d di shwashi ng.

d. Rat i on Tr anspor t . Cl ean t he t r ucks t hat car r y r at i ons and i ce f r om t hesuppl y sour ce t o t he ki t chen wi t h soap and wat er . Advi se agai nst put t i ng r at i ons

t he bed of t he t r uck. Put per i shabl es i n an i ce chest and ensur e t hat al l ot heri t ems are on dunnage. Cover t he t op, si des, and back of t he t r ucks t o keep outdi r t . You shoul d al so keep r at i ons pr ot ect ed f r om di r t and t he weat her bef or e,dur i ng, and af t er unl oadi ng.

e. Garbage Di sposal . Ensure t hat your personnel di spose of f ood wast e, car t oand cans of t en so that t hey wi l l not cause odor s and wi l l not at t r act i nsect s orrodent s. I n t he f i el d ki t chen, ensur e t hat t he l i qui d and sol i d wast e ar e di sposeof pr oper l y. Thi s shoul d be done r i ght away. Dur i ng any FTX, however , you mustf i r st consi der l ocal pol i cy on gar bage di sposal .

n some cases, ar r angement s may be made t o backhaul gar bage. Make sure that you arawar e of t he pol i cy on gar bage di sposal i n your ar ea of oper at i ons. Regar dl ess ofwhi ch met hod of wast e di sposal i s used, t he cook i s r esponsi bl e f or r et r ogr adi ngwast e i n pl ast i c bags t hat ar e pr ovi ded wi t h T Rat i ons. I f A or B Rat i ons ar e use

t he wast e st i l l shoul d be pl aced i n pl ast i c t r ash bags. Ensur e t hat cooks makewast e as smal l as possi bl e by nest i ng paper pl ates, cups, and empt y t r ay packcont ai ner s.

( 1) Li qui d Wast e. Get r i d of l i qui d wast e i n a soakage pi t or t r ench. Easoakage pi t or t r ench has a gr ease t r ap. The gr ease t r ap st r ai ns out sol i d mat t ersoap, and gr ease. The soi l absorbs the l i qui d wast e. Fi gur e 2 shows how t o bui l dgr ease t r ap and a soakage pi t . I f you expect t o be at a si t e f or l ess t han t woweeks, have one pi t dug f or ever y 200 di ner s. I f you expect t o st ay at a si t e f ort wo weeks or l onger, have t wo pi t s dug f or ever y 200 di ners. Use each pi t onal t er nat i ve days. I f t he gr ound wat er l evel i s cl ose t o t he sur f ace, or i f t her e r ock or cl ay near t he sur f ace, have a soakage t r ench dug. Fi gur e 3 shows how t obui l d a soakage t r ench wi t h a gr ease t r ap.

Fi gur e 2. Soakage Pi t and Gr ease Trap.





Fi gur e 3. Soakage Trench and Gr ease Trap.

( 2) Sol i d Wast e. Ther e ar e t wo met hods f or get t i ng r i d of sol i d wast e i nt he f i el d, bur n i t or bur y i t .

( a) Bur y. I f you wi l l be at a si t e f or l ess t han one week, bur y sol iwast e i n pi t s and t r enches. The pi t s and t r enches must be at l east 27 met ers ( 30yards) f r omt he di ni ng area. They must al so be at l east 27 meters away f r omanywat er sour ce t hat i s used f or cooki ng or dr i nki ng. Use t he gar bage pi t i f you wi lbe at a si t e f or one day. I f you ar e at a si t e f r om t wo days to a week, use t hegarbage t r ench. Ensure t hat personnel f l at t en t he cans and br eak up t he boxesbef or e t hey ar e bur i ed. T Rat i on cans shoul d be nest ed i nsi de of each ot her .Dur i ng peacet i me, you must be aware of envi r onment al r egul at i ons t hat pr ohi bi tbur yi ng t r ash.

( b) I nci ner at e. I f you are at a si t e l onger t han one week, haveper sonnel bur n sol i d t r ash i n an open i nci ner at or . They shoul d use an i ncl i ned( Fi gur e 4) , or cross- t r ench i nci ner at or ( Fi gur e 5) . I nci ner at or s wi l l not bur nl i qui d wast e, so sol di er s must separ at e t he l i qui d f r om t he sol i d wast e by str ai nit he gar bage. Ensur e t hey st r ai n i t wi t h a coar se st r ai ner , such as an oi l bucket ,can, or a 55- gal l on dr um wi t h hol es i n t he bot t om. They shoul d pour t he l i qui dthr ough a gr ease t r ap i nt o a soakage pi t or t r ench. Next , wor ker s shoul d bur n t hesol i ds t hat ar e l ef t . They must t hen bur y or haul gar bage t hat wi l l not bur n t o adi sposal si t e. Ensur e t hat t he f i el d i nci ner at or s ar e at l east 45 met er s ( 150 f eef r om t he ki t chen and di ni ng ar eas so t hat t he odor s wi l l not bot her t he cooks anddi ners. Be aware t hat i nci nerat ors make smoke, and t hi s may al l ow t he enemy toi dent i f y your posi t i on. Agai n, dur i ng peacet i me you must abi de by r egul at i ons whipr ohi bi t bur ni ng t r ash.





Fi gur e 4. I ncl i ned I nci ner at or .

Fi gur e 5. Cr oss- Tr ench I nci ner at or .

. Eval uat i ng t he Di ni ng Faci l i t y or Fi el d Ki t chen.

he I MA wi l l per i odi cal l y eval uate your di ni ng f aci l i t y. I t i s i mpor t ant t hat youmai nt ai n heal t h and sani t at i on st andar ds t o keep t he f aci l i t y r unni ng smoot hl y.

a. Medi cal I nspect i on of Food Ser vi ce Faci l i t i es. I nspect i ons of your f oodser vi ce f aci l i t y ar e per f or med by t he I MA or hi s r epr esent at i ve. Al l ar eas of t hedi ni ng f aci l i t y wi l l be i ncl uded i n t he i nspect i on. These ar e per i odi c, unannounci nspect i ons. Your f ood ser vi ce f aci l i t y i s i nspect ed as of t en as necessar y t omai nt ai n adequat e sani t at i on st andards. Compr ehensi ve i nspect i ons ar e usual l y moref f ect i ve t han mor e f r equent wal k- t hr ough i nspect i ons. The i nspect i ons shoul d covan ent i r e per i od of f ood pr epar at i on, ser vi ce, and cl eanup. The i nspect i on of

ci vi l i an eat i ng and dr i nki ng est abl i shment s t hat ar e f r equent ed by ar my per sonnelmay be conduct ed i n conj unct i on wi t h t he appr opr i at e ci vi l i an heal t h aut hor i t i es.When a ci vi l i an eat i ng or dr i nki ng est abl i shment i s suspect ed of pr esent i ng a publheal t h r i sk t o per sonnel , a j oi nt i nspect i on i s r ecommended. When t he cor r ect i on not obt ai ned by ci vi l i an channel s, t he I MA shoul d r ecommend t o t he commander t hatt he est abl i shment be pl aced of f l i mi t s.

nspect i ons of mul t i pl e shi f t oper at i ons shoul d be made dur i ng al l per i ods of mealpr epar at i on, servi ce, and cl eanup t o det er mi ne i f t he pr ocedur es are conduct ed i n sani t ar y manner . Your f aci l i t y wi l l be i nspect ed dur i ng each oper at i ng shi f t .

or mal l y the I MA schedul es a por t i on of t he i nspect i ons f or af t er dut y hour s,i ncl udi ng weekends. Unannounced i nspect i ons ar e made t o obser ve personal hygi enepract i ces, t he t emper at ur es at whi ch f oods ar e mai nt ai ned, and f ood pr epar at i on





t echni ques. They ar e al so made t o observe t he f aci l i t y and equi pment cl eanl i ness,t he condi t i on of vendi ng machi nes, and t o check di shwashi ng and r ef r i gerat ortemper at ures.

he phi l osophy of i nspect i on i s t hat f ar mor e i s accompl i shed i n an at mospher e of assi st ance t han i n one of enf or cement . The I MA r epr esent at i ve shoul d al ways st r i vt o est abl i sh a r el at i onshi p of mut ual r espect bet ween t he f ood ser vi ce f aci l i t y anpr event i ve medi ci ne pr of essi onal s. I t i s i mper at i ve t hat ever y i nspect i on i s vi ewas an oppor t uni t y f or heal t h educat i on wi t h super vi sors and f ood handl er s.Pot ent i al heal t h hazard consequences and r easonabl e sol ut i ons shoul d be addr essed.I nspect ors shoul d pl ace emphasi s on t hose i t ems whi ch have a di r ect bear i ng on t he

pr event i on of f oodborne i l l ness, as opposed t o t he numerous ot her r equi r ement s.These r equi r ements, al t hough necessar y f or opt i mum f ood ser vi ce, ar e of l esserpubl i c heal t h si gni f i cance.

t i s i mpossi bl e t o del i neat e ever y di scr epancy i n t he ar ea of f ood ser vi cesani t at i on. Those i t ems whi ch, i n t he opi ni on of t he i nspect or , const i t ut e apot ent i al heal t h hazard, wi l l be repor t ed wi t h sui t abl e recommendat i ons, even t hout hey ar e not speci f i cal l y addr essed.

b. Sel f I nspecti on. You wi l l not f i nd sani t at i on def ect s unl ess you l ook f ort hem. You and your f i r st l i ne super vi sor s shoul d i nspect f r equent l y so t hat t her ewi l l be no sur pr i ses dur i ng a medi cal sani t at i on i nspect i on.

PART B - SUBSI STENCE PROTECTI ON AND DECONTAMI NATI ON PROCEDURES.

. Protect i on of St ored Food and Water i n an NBC St r i ke Ar ea.

ou must ensur e t hat f ood i s prot ect ed f r om NBC ( Nucl ear , Bi ol ogi cal , Chemi cal )cont ami nat i on. Consumi ng cont ami nated f ood may cause i l l ness, i nj ur y, or deat h.Some f oods may be decont ami nat ed and consumed. However , decont ami nat i on i s of t en di f f i cul t and t i me- consumi ng pr ocess.

a. Protect i on of Food and Equi pment f r om Nucl ear Cont ami nat i on. The t wo t ypeof nucl ear cont ami nat i on ar e i nduced r adi at i on and f al l out . Food i s cont ami nat ed i nduced r adi at i on onl y i f i t i s ver y cl ose t o a nucl ear bl ast . Food may becont ami nat ed by f al l out mi l es away f r om t he bl ast si t e.

ven t hough f ood cannot be pr ot ect ed f r om i nduced r adi at i on, i t i s easy t o pr ot ect f r om f al l out . Food t hat i s packaged i n cans or ot her seal ed cont ai ner s i s not i ndanger of cont ami nat i on by f al l out as l ong as i t r emai ns packaged. Ensure t hatper sonnel pr ot ect f oods t hat ar e not packaged i n t hi s way, such as f r esh f r ui t s anveget abl es, and f r esh meat , by put t i ng t hem i n seal ed cont ai ner s. I nsul at ed f oodcont ai ner s and r ef r i ger at or s ar e excel l ent pr ot ect i on agai nst f al l out . Cont ai nerexpr ess ( CONEX) and other cont ai ners, vans and t r ucks wi t h covered cargo beds of f esome pr ot ect i on. I f t hese t ypes of pr ot ect i on ar e not avai l abl e, ensur e t hat acanvas t ar p or pl ast i c sheet i s pl aced over t he i t ems. Thi s wi l l make t hedecont ami nat i on easi er .

b. Prot ect i on of Food and Equi pment f r om Bi ol ogi cal Cont ami nat i on. The t wotypes of bi ol ogi cal agent s ar e ger ms and t oxi ns. Ger ms ar e l i vi ng t hi ngs t hat ar eso smal l t hat t hey cannot be seen wi t hout a magni f yi ng devi ce. Good sani t at i on i npr epar i ng and ser vi ng f ood wi l l r educe cont ami nat i on by germs. Si nce germs may bespr ead by i nsect s and r odent s, i nsect and r odent cont r ol i s especi al l y i mpor t ant .

Toxi ns ar e poi sonous subst ances produced by germs and ot her or gani sms. To prot ectf ood f r om t oxi ns, advi se per sonnel t o st or e i t i n seal ed, ai r t i ght cont ai ner s.Ensure that t he cont ai ners ar e decont ami nated bef ore they are opened.

c. Protect i on of Food and Equi pment f r om Chemi cal Cont ami nat i on. Chemi cal

weapons rel ease t oxi c chemi cal s. Ensure t hat worker s pr ot ect f ood f r om chemi calcont ami nat i on by pl aci ng i t i n seal ed, ai r t i ght cont ai ner s. The cont ai ner s must bdecont ami nat ed bef ore t he f ood can be consumed. Fi gur e 6 shows what pr ot ect i onvar i ous f ood- packagi ng mat er i al s of f er agai nst chemi cal agent s.





Fi gur e 6. Degr ees of Food- Packagi ng Mat er i al s Pr ot ect i on.

. I nspect i on f or and Detect i on of NBC Cont ami nat i on.

ou must t each your cooks t o proper l y i nspect and detect NBC cont ami nat i on. Thedet ect i on met hods are descr i bed bel ow.

a. Backgr ound. Food or water t hat i s thought t o be cont ami nated by nucl ear

f al l out , bi ol ogi cal , or chemi cal agent s must be i nspect ed. I f t he f ood or wat erbecomes cont ami nated, do not al l ow consumpt i on unl ess i t i s f i r st decont ami nat ed.Food or water t hat i s f r ee f r om cont ami nat i on may be cont ami nat ed by cont ami nat edpersonnel or equi pment , so i nspect personnel and equi pment as wel l as f ood andwat er .

b. Det ecti on Met hods. I t i s essent i al t hat ever y sol di er , especi al l y i f he ii nvol ved i n f ood ser vi ce, knows how t o detect NBC cont ami nat i on. Methods of i nspect i ng f ood, wat er , per sonnel , and mat er i al f or si gns of NBC cont ami nat i on ar edescr i bed bel ow.

( 1) Nucl ear Cont ami nat i on. The r adi ac meter of t he AN/ PDR- 27 r adi ac set iused t o moni t or f ood, wat er , per sonnel , and mat er i al f or possi bl e cont ami nat i on byi nduced r adi at i on or f al l out . Thi s i nst r ument , commonl y known as a Gei ger count eri s shown i n Fi gur e 7. To i nspect f ood, per sonnel , or mat er i al f or nucl earcont ami nat i on, f ol l ow t he st ep- by- st ep di r ect i ons i n t he oper at or ' s manual . TM 11665- 209- 10 i s t he operat or ' s manual f or t he AN/ PDR- 27J , L, and Q r adi ac set s. TM11- 6665- 230- 12 i s t he operat or ' s manual f or t he AN/ PDR- 27R. The r adi ac set pr ovi dan audi bl e si gnal when r adi at i on i s pr esent . For l ow l evel r adi at i on, t he si gnal detect abl e onl y thr ough t he ear phones.





Fi gur e 7. Radi ac Met er .

Read t he met er t o det er mi ne t he l evel of r adi oact i vi t y. Food i s cont ami nat ed i f i tproduces a readi ng gr eat er t han t wo t i mes t hat of t he sur r oundi ng envi r onment i n auncont ami nat ed area. The AN/ PDR- 27 r adi ac set i s not sensi t i ve enough t o detectt oxi c l evel s of r adi oact i vi t y i n wat er , so use wat er onl y f r om an appr oved sour ce.

( 2) Bi ol ogi cal Cont ami nat i on. Most ar my uni t s have no capabi l i t y t o det ect he pr esence of bi ol ogi cal agent s i n f ood. Your suppor t i ng medi cal uni t i sr esponsi bl e f or i nspect i ng f ood f or bi ol ogi cal agent s. Advi se your per sonnel t oi nspect t he f ood f or obvi ous si gns of spoi l age, such as sl i me, di scol or at i on, andodor . But t hey must al ways keep i n mi nd t hat cont ami nat ed f ood may l ook, smel l , atast e normal . I f you suspect t hat f ood has been cont ami nated by bi ol ogi cal agent sr equest a vet er i nar y i nspect i on. Use wat er onl y f r om an appr oved sour ce t o pr eparf ood and f or dr i nki ng. I f no wat er f r om an appr oved sour ce i s avai l abl e, di si nf ect he avai l abl e wat er bef or e usi ng i t .

WARNING: Di si nf ecti on i n NOT ef f ecti ve agai nst al l agent s. Use wat e f r om an unappr oved sour ce onl y when t here i s no al t ernat i ve. Food and wat er may be cont ami nat ed by cont ac wi t h si ck f ood handl er s or unsani t ar y equi pment . As pr evi ousl y ment i oned, ensure t hat you i nspect f ood handl er at t he begi nni ng of ever y shi f t , and i nspect t he f ood ser vi ce oper at i on t o ensur e t hat pr oper sani t at i on pr act i c are f ol l owed.

( 3) Chemi cal Cont ami nat i on. Chemi cal agent s can cont ami nat e f ood and f oodcont ai ners. Most chemi cal agent s change t he t ast e, smel l , or appear ance of f ood ashown i n Fi gur e 8. However , i t i s i mpor t ant t o r emember t hat f ood may become verypoi sonous wi t hout any change i n appear ance, t ast e, or smel l . Ensure t hat per sonneare equi pped wi t h t he M8- ser i es aut omat i c chemi cal agent al arm ( Fi gur e 9) and t heM156 chemi cal agent detect or ki t ( Fi gur e 10) . The l at t er det ect s t he pr esence of

t oxi c chemi cal s i n an ar ea. Al so, you shoul d have chemi cal agent detector paper( ABC M8 and M9) t hat det ect s and i dent i f i es agent s on f ood, cont ai ners, personnel ,and equi pment . The oper at i ng i nst r uct i ons f or t he chemi cal agent al ar m ar e i n TM665- 225- 12. The oper at i ng i nst r uct i ons f or t he chemi cal agent det ect or ki t ar e i nTM 3- 6665- 307- 10. You can det ect chemi cal agent s i n wat er wi t h t he M272 det ect orki t .





Fi gur e 8. Si gns of Chemi cal Cont ami nat i on.

Fi gur e 9. M8 Ser i es Aut omat i c Chemi cal Agent Al arm.





Fi gur e 10. M156 Chemi cal Agent Det ect or Ki t wi t h ABC M8 Chemi cal

Agent Det ect or Paper .

. Decont ami nat i on and Di sposal of Cont ami nat ed Food or Wat er .

a. Di sposal . Do not di scard l ar ge quant i t i es of f ood or wat er t hat have beencont ami nated. Gener al l y f ood and water i n ai r t i ght cont ai ners can be consumed af tt he cont ai ners have been decont ami nat ed. Di scar d unpr ot ect ed f ood and water , excei n ext r eme emergenci es. Decont ami nat e unpr ot ect ed f ood and wat er onl y when t her e no pr act i cal al t er nat i ve. I f f ood pr epar at i on equi pment or f ood ser vi ce per sonnelhave been exposed to NBC agent s, t hey must be decont ami nat ed wi t h t he M258- ser i esdecont ami nat i on ki t and hot soapy water bef ore t he f ood i s prepared. I n some casedecont ami nat ed f ood must be di sposed of .

b. Gener al Decont ami nat i on. Fi gur e 11 summar i zes t he met hods of decont ami natf ood, personnel , and mat er i al . Di spose of f ood t hat cannot be decont ami natedaccor di ng t o l ocal l aws or mi l i t ar y r egul at i ons.





Fi gur e 11. Decont ami nat i on of Speci f i c I t ems.





Fi gur e 11 ( Cont i nued) . Decont ami nat i on of Speci f i c I t ems.






( 1) Nucl ear . Ensure t hat your peopl e f ol l ow t he corr ect procedur es whendecont ami nat i ng f ood and wat er t hat have been cont ami nat ed by r adi oact i vi t y. Thespr ocedur es are descr i bed bel ow.

( a) Food. Except i n r ar e cases of i nduced r adi at i on, r at i ons i n cansor ot her seal ed cont ai ner s ar e not i n danger of r adi ol ogi cal cont ami nat i on.Nor mal l y, t he cont ami nat i on i s l i mi t ed t o t he out er sur f ace of t he seal edcont ai ners. Decont ami nat e t he out er sur f ace by r emovi ng t he out er packagi ng or bywashi ng or scr ubbi ng t he cont ai ner under uncont ami nat ed r unni ng wat er .

CAUTION: Never open seal ed cont ai ner s unt i l t hey have been decont ami nat e and t he ef f ect i veness of t he decont ami nat i on has been t est ed.





uspect t hat f ood i s cont ami nat ed, unt i l checked, i f not pr ot ect ed i n seal edcont ai ner s. Di scar d cont ami nat ed f ood unl ess t her e i s no pr act i cal al t er nat i ve. t he uni t commander determi nes t hat t he f ood must be decont ami nat ed, f ol l ow t heseprocedur es:

o Move al l f oods f r omt he cont ami nated ar ea t o a cl ean ar ea.

o Decont ami nate pot atoes and hardski nned f r ui t s and vegetabl es washi ng or scr ubbi ng t hem under uncont ami nated r unni ng water Then, peel , scr ape t hem and wash agai n.

o

Check the r unni ng water i n a cr eek or st r eam f or cont ami nat i o si nce i t may have come f r om a sour ce i n t he f al l out ar ea.

o Br ush al l vi si bl e di r t f r om meat and f i sh. Washi ng t hem i s n r ecommended. A t hi n l ayer may be st r i pped f r om t he sur f ace o the meat or f i sh. Af t er t he out er l ayer i s removed f r om t he f ood, check i t wi t h a r adi ac set . I f t he dose- r at e r eadi ng h become l ower , t he cont ami nat i on was conf i ned t o t he sur f ace o t he f ood. Cl ean t he kni f e, and r emove second l ayer . Cont i nu t he cut t i ng away pr ocess, wi t hi n r eason, unt i l t he dose- r at e r eadi ng i s near t hat of t he surr oundi ng envi r onment .

i nce pr epared f ood i n open cont ai ners wi l l pr obabl y be cont ami nated, bur y or di spoof i t as det er mi ned by desi gnat ed medi cal per sonnel . Si mi l ar l y di spose of r adi ol ogi cal l y cont ami nated wash water and t r i mmi ngs. Foods t hat ar e cont ami nated

by i nduced r adi at i on can onl y be decont ami nat ed by agi ng. Usual l y, t hi s r equi r esl ess t han 14 days. Car ef ul l y moni t or i ng t hese f oods wi l l det er mi ne t he pr ogr ess oradi oact i ve decay dur i ng agi ng. However , f ood t hat has been cont ami nat ed by i nducr adi at i on pr obabl y wi l l be made i nedi bl e by bl ast and f i r e damage.

( b) Wat er . I f you suspect t hat your wat er i s cont ami nat ed, cont act twat er suppl y speci al i st i n char ge of t he wat er poi nt t hat you use. Nor mal l y, t hi sper son i s i n your suppor t i ng suppl y and t r anspor t at i on company. He i s r esponsi bl ef or qual i t y cont r ol f or pot abl e wat er . I f t her e i s no appr oved sour ce of wat er , ymust i nspect t he avai l abl e water as descr i bed above. Use spr i ngwater or wel l watei n pr ef erence t o gr oundwater . I n an emergency onl y, decont ami nate water t hat hasbeen cont ami nat ed by a f al l out . Fi l t er wat er t hr ough successi ve l ayer s of l eaves,gr avel , f i ne sand, and char coal . Ensur e t hat i t i s al so di si nf ect ed bef or e used.

( 2) Bi ol ogi cal . You shoul d have your cooks decont ami nate f ood cont ai ner st hat have been exposed to ger ms as shown i n Fi gur e 11. They shoul d decont ami natecont ai ner s t hat ar e cont ami nat ed wi t h t oxi ns l i ke t hose t hat ar e cont ami nat ed wi t hchemi cal agent s. Advi se personnel t o decont ami nate t he t hr eads of j ar s wi t h scr ewcaps bef ore t he caps are r emoved. Do not use wat er f r om unappr oved sour ces f ordr i nki ng or pr epar i ng f ood unl ess no ot her wat er i s avai l abl e. I f you must use suwater , ensure t hat i t i s di si nf ected. Food cont ami nated by germs can be made saf eby peel i ng, par i ng or heat i ng, as descr i bed bel ow.

( a) Peel i ng and Par i ng. Decont ami nat e pot at oes and har d- ski nned f r uit hat can be peel ed or par ed. Fi r st di si nf ect t he sur f ace of t he f ood by usi ngdi si nf ectant , bl each, hi - t est hypochl or i t e ( HTH) , or super t r opi cal bl each ( STB) , descr i bed i n Fi gur e 11. Af t er di si nf ecti ng t he sur f ace, peel or par e, wash, and, appr opr i at e, cook t he f ood bef or e servi ng.

( b) Heat i ng. Heat i s t he best way t o decont ami nat e bi ol ogi cal l ycont ami nated f ood. Thorough cooki ng r educes cont ami nat i on t o a saf e l evel . Haveyour cooks decont ami nat e f oods by one of t he heat met hods i n Fi gur e 12. The t ype f ood and t he amount of cont ami nat i on det ermi nes whi ch pr ocedur e to use. Ensure tht he heat compl etel y penet r at es t he f ood f or t he t i me shown.





Fi gur e 12. Heat Met hods of Decont ami nat i on.

( 3) Chemi cal . Decont ami nat e f ood cont ai ners t hat have been exposed t ochemi cal agent s as shown i n Fi gur e 11. FM 3- 5 has mor e det ai l ed gui dance. Youshoul d di scar d f ood that i s unpr ot ect ed or poor l y pr ot ect ed and that has beenexposed t o chemi cal agent s, unl ess no ot her f ood i s avai l abl e. Foods wi t h a l owwater cont ent and a hi gh f at cont ent , such as but t er , l ard, ham, cheese, bacon,

f at t y meat , and f i sh, absorb must ar d and nerve agent s so st r ongl y t hatdecont ami nat i on i s i mpossi bl e. Di scard t hese f oods. Dest r oy f ood t hat i s exposedt o l i qui d agent s ( nerve and must ard) or arseni cal s. I n an emergency, other f ood mbe decont ami nat ed t hat has been exposed t o chemi cal agent s as descr i bed i n Fi gur e11. Do not al l ow worker s t o t r y t o decont ami nat e wat er t hat has been exposed t ochemi cal agent s. Seek hel p f r om your suppor t i ng wat er suppl y uni t .

c. Fi el d Baker y. I f your baker y comes i n cont act wi t h per si st ent chemi calagent s, i t must be decont ami nat ed bef or e i t i s used t o pr oduce br ead. Any br eadmade usi ng chemi cal l y cont ami nat ed equi pment wi l l be poi sonous. I f you are worki ni n a f i el d baker y, use equi pment t hat can det ect and i dent i f y chemi cal agent s. Thf i r st act i on t hat you shoul d t ake when chemi cal agent s are pr esent i s t o don yourpr ot ect i ve mask and sound t he al arm. Next , evacuat e al l t r oops i n t he area. Ensut hat t he t r oops ar e decont ami nated and t r eated i f necessary. When t he l evel of cont ami nat i on has been est abl i shed, your commander wi l l determi ne whether t he bakemust be moved t o a new si t e. Your NBC noncommi ss i oned of f i cer ( NCO) wi l l t est t hebakery equi pment t o f i nd out what t ype of agent has been used. I f i t i s aper si st ent agent , f ol l ow t he st eps bel ow.

( 1) Don Protect i ve Gear . Al l t r oops i n t he area must wear a pr ot ect i ve mawi t h a hood, an overgarment , boot s, and gl oves.

( 2) Decont ami nate t he Equi pment . Fol l ow t hese pr ocedur es to decont ami nate

t he equi pment :

o Heat t he oven t o 500°F, and al l ow i t t o bur n f or at l east t wo hour wi t h t he door s sl i ght l y open.

o Wash any mud of f t he equi pment wi t h soapy wat er .

o Wash t he equi pment wi t h a st r ong ( 5 t o 10 percent ) hypochl or i t e bl each sol ut i on. Your NBC NCO shoul d be abl e t o get STB t hr ough nor mal suppl y channel s. I f STB i s not avai l abl e, subst i t ut e commerci al l i qui d chl or i ne bl each or powder ed chl or i ne bl each mi x wi t h cl ear wat er .

o Use the bl each sol ut i on t o wash al l sur f aces that come i n cont act wi t h dough, f l our , wat er , or ot her i ngr edi ent s. Then wash al l sur f aces t hat mi ght be t ouched by t he baker s. The bl each sol ut i o must st ay i n cont act wi t h t he cont ami nat ed sur f aces f or at l east mi nutes. More t han one appl i cat i on may be necessary.

o Ri nse t he equi pment wi t h cl ean water af t er 30 mi nut es.





( 3) Test t he Equi pment f or Cont ami nat i on Bef ore Use. Cal l t he NBC NCO t oensur e t hat no t r ace of t he agent r emai ns. I f t he t est i ng r eveal s t hat t he i t emsar e st i l l cont ami nat ed, ensure t hat t hose i t ems ar e decont ami nated agai n. Repeatt he pr ocedur e unt i l t est s show t hat no agent i s present .

( 4) Lubr i cate the equi pment . Submi t a work order t o your support i ngmai nt enance uni t f or any r equi r ed l ubr i cat i on.

( 5) Have Br ead Test ed. Bake a sampl e l oaf of br ead, and have i t t est ed byvet er i nar y i nspect i on t eam.

d. Resumi ng Oper at i ons. I n gener al , f ood i s not pr epar ed or ser ved i n anenvi r onment cont ami nat ed by NBC agent s. Fi el d ki t chens must be moved t ouncont ami nated areas and be decont ami nat ed bef ore f ood ser vi ce operat i ons ar eresumed.

( 1) St r i ki ng and Loadi ng. I t i s i mpor t ant t o r emember t hat st r i ki ngand l oadi ng t he f i el d ki t chen i s mor e di f f i cul t and t akes l onger when t he t r oops awear i ng chemi cal pr ot ect i ve cl ot hi ng. I n except i onal si t uat i ons, i t may benecessar y t o serve f ood i n a cont ami nated envi r onment .

( 2) Methods of Feedi ng. The met hod of f eedi ng t r oops i n such an

envi r onment depends on t he t ype and ext ent of cont ami nat i on and on t he avai l abi l i tof col l ect i ve pr ot ect i ve shel t er s. Tr oops i n an ar ea t hat i s cont ami nat ed bychemi cal agent s wi t h no detect abl e vapor hazard, or i n an area where they are unde

t he const ant t hr eat of NBC at t ack, can be f ed on a r ot at i ng basi s. Feed about 25percent of t he t r oops at a t i me. The ot her 75 percent shoul d r emai n masked. Takecar e at al l t i mes t o avoi d cont ami nat i ng f ood. I f t he t r oops ar e i n a cont ami nat earea wher e ther e i s al so a vapor hazard, f eed t hem i nsi de a shel t er equi pped wi t h over pr essur e syst em. The over pr essur e syst em f i l l s t he shel t er wi t h pr essur i zed at hat has been f i l t er ed t o r emove NBC cont ami nat i on. The XM20 si mpl i f i ed col l ect i vpr ot ect i on equi pment i ncl udes a bui l t - i n over pr essur e syst em. Si nce t hi s shel t erhas a l i mi t ed capaci t y, you and t he commander must pl an t o f eed t he t r oops i nshi f t s. Ent er i ng and exi t i ng t hi s shel t er i s a compl i cat ed pr ocedur e. FM 3- 4descr i bes how i t i s done.

PART C - SAFETY, ENERGY, AND FI RE PREVENTI ON PROGRAMS

. Saf et y. You must ensur e t hat t he per sonnel i n your di ni ng f aci l i t y ar e awar e ot he saf et y rul es and f ol l ow t hem t o pr event acci dent s.

a. Gener al Responsi bi l i t i es. You ar e r esponsi bl e f or acci dent pr event i on t o same ext ent t hat you ar e r esponsi bl e f or product i on and servi ces. You must :

o Mai nt ai n a saf e and heal t hy workpl ace.

o Ensur e t hat per sonnel f ol l ow saf et y and occupat i onal heal t h r ul es and regul at i ons.

o Prompt l y eval uat e and t ake act i on as r equi r ed t o cor r ect t he hazar ds t h ar e r epor t ed by wor ker s, or t hose i dent i f i ed by an acci dent i nvest i gat i on.

b. Per sonnel Handl i ng Rat i ons and Suppl i es. Handl i ng r at i ons and suppl i es i spot ent i al l y hazar dous t o your sol di er s.

ou must be al er t and l ook f or pot ent i al l y hazar dous si t uat i ons and condi t i ons. Yomust al so t r ai n your per sonnel i n t he pr oper met hods f or handl i ng r at i ons andsuppl i es.

( 1) Gener al St or er oom Saf et y. Appl y t he f ol l owi ng gui del i nes f orst orerooms.

o Do not st ore chemi cal s near f ood.

o St or e cont ai ner s by cont ent s, si ze, and type.





o Use st ur dy shel ves and pl ace heavy i t ems on t he l ower shel ves.

o Have t he shel ves l ow enough so that you can easi l y see the cont ent

o Use a wel l - br aced l adder t o reach i t ems on hi gh shel ves.

o Keep t he ai sl es cl ear and t he f l oor cl ean and dr y.

( 2) Li f t i ng and Movi ng. Rat i ons come i n cont ai ner s of many si zes, t ypes,and wei ght s. Teach your peopl e t he r i ght way t o l i f t heavy t hi ngs. Bel ow are somcommon sense pr ecaut i ons t hat you and your cooks shoul d f ol l ow.

i f t heavy t hi ngs by f ol l owi ng t hese pr ocedur es:

o Get a good gr i p on t he cont ai ner , not on t he met al bands or st r appi ng.

o Get a f i r m f oot i ng, wi t h your body wei ght even.

o Bend your knees, keep your back st r ai ght , and use t hi gh and shoul d muscl es f or l i f t i ng.

o Keep t he l oad cl ose to the body.

o Wat ch wher e you are goi ng. Be Al er t .

o Wal k nor mal l y, and ease t he l oad t o a r est i ng pl ace.

o St ack r at i ons t he r i ght way. Put heavy boxes on t he bot t om.

o Make sur e t hat t hi ngs you can t r i p on ar e out of t he way.

o Wear work gl oves when you open wooden cases. Take out al l nai l s t hat pr ot r ude, and get r i d of empt y cases.

o Get hel p when you need i t .

c. Per sonnel Prepar i ng and Servi ng Food. You must pr ovi de OJ T on saf ety r ul ef or pr epar i ng and servi ng f ood.

( 1) Common Acci dent s. Bur ns, col l i si ons, and f al l s ar e common acci dent s idi ni ng f aci l i t i es. I f wor ker s ar e i n a hur r y whi l e cooki ng or ser vi ng f ood, t heseacci dent s ar e mor e l i kel y t o occur . To avoi d acci dent s i n t he f ood pr epar at i onar ea, ensur e t hat wor ker s t ake t he f ol l owi ng pr ecaut i ons.

( a) Bur ns.

o Ref uel bur ner s i n t he desi gnat ed r ef uel i ng ar ea onl y. Never f uel t o t he bur ner i n t he ki t chen.

o Move bur ner s t o t he desi gnat ed l i ght i ng ar ea bef or e i gni t i ng t hem.

o Keep bur ners away f r omwal l s.

o Keep a f i r e ext i ngui sher handy.o Oper at e bur ner s and r anges accor di ng t o i nst r uct i ons i n t he

operator ' s manual s.

o Turn handl es of pots and pans t owar d t he cent er or back of t h r ange.

o Use hot pads when you handl e somet hi ng hot .

o Change steam t abl e i nser t s car ef ul l y.

o Do not cr owd t he cooki ng ar ea.





o Know where you ar e goi ng to put a hot pot bef ore you pi ck i t

o Never st and i n f r ont of t he r ange cabi net door when you open

o Do not sl amt he range cabi net door when you cl ose i t .

o Do not spi l l gr ease on open f l ames.

( b) Col l i si ons and Fal l s. When wor ker s hur r y when pr epar i ng f ood t hemay bump i nt o someone and cause t hem t o spi l l hot f ood on t hemsel ves and ot her s.Somet i mes t hese spi l l s may be smal l and not seen unt i l someone sl i ps and f al l s on

t hem. Emphasi ze t he f ol l owi ng pr ocedur es t o avoi d col l i si ons and f al l s:o Do not r un or hurr y when you car r y hot f ood.

o Cl ean up spi l l s i mmedi at el y.

o Keep f oot wear i n good condi t i on.

o Warn ot her s when you are passi ng t hrough wi t h hot f ood.

o Al ways wat ch your st ep.

o Keep f i el d r ange door s cl osed.

o Keep f l oor s under , around, and behi nd appl i ances cl ean.

o Cl ean gr ease f i l t er s f r equent l y.

o Leave door s bet ween cooki ng and ser vi ng areas open, i f t he do have no wi ndows.

o Gi ve a warni ng when pass i ng ser vers.

( c) Kni ves. When pr epar i ng f oods, cooks may use many di f f erent ki ndsof kni ves. Kni ves ar e t he cause of many ki t chen acci dent s, such as cut s and st abwounds. Ensur e t hat your cooks use kni ves car ef ul l y. Ensur e t hat t he f ol l owi ngr ul es ar e f ol l owed usi ng kni ves:

o Keep kni ves shar p.

o Use t he r i ght kni f e f or t he j ob.

o Cut away f r om t he body.

o Keep kni ves i n racks when t hey ar e not bei ng used or cl eaned.

o Do not pal m veget abl es and f r ui t s when you cut t hr ough them.

o Do not l eave a kni f e or ot her shar p i nst r ument l yi ng on a workt abl e. I t mi ght become covered wi t h vegetabl es or ot her f oods and be a hazar d to t he per son cl eani ng the t abl e.

o Do not t r y t o cat ch a f al l i ng kni f e; st ep back and l et i t f al

o Do not l eave kni ves l yi ng around t o be washed l at er . When yo use t hem, cl ean t hem and put t hem back i n the rack.

o Do not carr y kni ves when your hands are f ul l .

o Do not use kni ves t o open cans.

o Do not soak kni ves. Remove t hem f r om t he wat er i mmedi at el y.

( d) Openi ng Tray Packs. You must al so consi der saf ety when openi ng TRat i ons, especi al l y when worker s use handhel d can openers. Openi ng a t r ay pack wia handhel d can opener can r esul t i n a ser i ous cut , because i t l eaves ver y shar pedges on t he pans. Ensur e t hat workers use mounted T Rat i on openers when poss i bl eThey shoul d di scar d handhel d opener s af t er sever al uses because t hey dul l ver y





qui ckl y. Ensure t hat worker s do not use kni ves or ot her sharp i mpl ement s t o opencor ner s t hat t he f ul l y modi f i ed can opener mi sses. The P38 i s i ncl uded i n eachmodul e f or t hi s pur pose. Per sonnel shoul d t i l t heat ed swol l en cans sl i ght l y t o t hri ght or l ef t when openi ng. Thi s pr event s bur ns f r om j ui ces t hat squi r t f r om t hepan.

( 2) Ot her Equi pment . Your peopl e must be ext r a caref ul when usi ngequi pment . Never l et t hem use equi pment unt i l t hey ar e t r ai ned t o oper at e i t . Thshoul d al ways f ol l ow t he manuf act ur er ' s oper at i ng and mai nt enance i nst r uct i ons.Advi se wor ker s not t o l eave machi ner y r unni ng. Use al l saf eguar ds. I f you t hi nkt hat equi pment i s not wor ki ng cor r ect l y, have t he engi neer s check i t - do not t i nke

wi t h equi pment . Some gener al equi pment hazar ds depend on t he energy sour ce. Somehazar ds associ ated wi t h common sour ces of energy and saf ety pr ecaut i ons are asf ol l ows:

o Gas can cause expl osi ons, f i r es, bur ns, and t oxi c f umes. To hel p pr event t hi s, do not put f l ammabl e mat er i al near t he f l ame. Ai r t he r oom bef or e you l i ght t he pi l ot .

o St eam can cause bur ns and expl osi ons. To hel p pr event t hi s, make sur e t hat t he gages are worki ng. Open t he door s or l i ds as i nst r ucted.

o El ect r i ci t y can cause shock. To hel p pr event t hi s, do not handl e equi pment wi t h wet hands. Keep grease and wat er out of wi r i ng. Unpl ug t he equi pment bef ore you cl ean i t . Do not st and on a wet

f l oor when you oper at e equi pment .

. Acci dent s.

When acci dent s occur i n your di ni ng f aci l i t y, you and your st af f must be pr epar ed thandl e t hem. The i nf or mat i on bel ow descr i bes how t o deal wi t h acci dent s.

a. Admi ni st er i ng Fi r st Ai d. I t i s i mpor t ant t hat sol di er s know how t oadmi ni st er f i r st ai d. Sol di er s may have t o depend upon t hei r f i r st ai d knowl edgeand ski l l s to save t hei r l i f e, or t he l i ves of ot her sol di er s. They can al sopr event per manent di sabi l i t y, and r educe l ong per i ods of hospi t al i zat i on by knowi nwhat t o do, what not t o do, and when t o seek medi cal assi st ance. Anyt hi ng t hatsol di er s can do t o keep ot her s i n good f i ght i ng condi t i on i s par t of t he pr i mar ymi ssi on t o f i ght or t o suppor t t he weapons syst em. Most sol di er s ar e abl e t o r et ut o t hei r uni t s t o f i ght and/ or suppor t pr i mar i l y because t hey ar e gi ven appr opr i atand t i mel y f i r st ai d f ol l owed by t he best medi cal car e possi bl e. Ther ef or e, ensurt hat al l sol di er s know t he f ol l owi ng basi cs:

o Check f or breat hi ng. A l ack of oxygen i nt ake ( t hr ough a compr omi sed ai r way or i nadequate br eathi ng) can l ead t o br ai n damage or death i n v f ew mi nut es.

o Check f or bl eedi ng. Li f e cannot cont i nue wi t hout an adequate vol ume of bl ood t o car r y oxygen t o t i ssues.

o Check f or shock. Unl ess shock i s pr event ed or t r eated, death may r esul even t hough t he i nj ur y woul d not otherwi se be f atal .

( 1) Eval uat i ng a Casual t y. Af t er per sonnel t hor oughl y l ear n how t o

admi ni st er each of t he l i f e savi ng measur es di scussed above and ot her f i r st ai dpr ocedur es, t hey must know how t o appl y t hi s knowl edge. They may have t o appl yf i r st ai d i nst ant l y, or under adver se condi t i ons. Any sol di er who encount er s anunconsci ous and/ or i l l or i nj ur ed per son must be abl e t o car ef ul l y and ski l l f ul l yeval uat e the casual t y t o det er mi ne t he measur es r equi r ed t o pr event f ur t her i nj ur yor deat h. One of t he car di nal pr i nci pl es of t r eat i ng a casual t y under combat orot her adver se condi t i ons i s t hat , as t he t acti cal si t uat i on per mi t s, or unt i l t hesol di er i s r el i eved by anot her i ndi vi dual , he must cont i nue t he eval uat i on andt r eat ment . Ensur e t hat your sol di er s know t he f i r st ai d pr ocedur es l i st ed bel ow.

t ep one: Check t he per son f or r esponsi veness by gent l y shaki ng or t appi ng hi m whical ml y aski ng, "Ar e you okay? Next , per f or m one of t he f ol l owi ng:

o I f t he per son i s consci ous, ask hi m t o i dent i f y t he l ocat i on( s) of





pai n i f he can, or t o i dent i f y the ar ea i n whi ch t her e i s no f eel i ng. I f he has an ai r way obst r uct i on, cl ear hi s ai r way.

o I f he i s unconsci ous, pr oceed t o st ep t wo.

t ep t wo: Check f or br eat hi ng. Next , per f or m one of t he f ol l owi ng:

o I f t he per son i s br eat hi ng, pr oceed t o st ep f our .

o I f t he per son i s not br eat hi ng at t empt t o vent i l at e hi m. I f an ai r way obst r uct i on i s appar ent , cl ear t he ai r way obst r uct i on, t hen

vent i l at e.o Af t er successf ul l y cl ear i ng t he per son' s ai r way, pr oceed t o step

t hr ee.

t ep t hr ee: Check f or pul se. I f a pul se i s pr esent , and t he per son i s br eat hi ng,pr oceed t o st ep f our , ot her wi se per f or m one of t he f ol l owi ng:

o I f t he pul se i s pr esent , but t he casual t y i s st i l l not br eat hi ng, st ar t r escue br eat hi ng.

o I f t he pul se i s not pr esent , st ar t car di opul monar y r esusci t at i on ( CPR) .

t ep f our : Check f or bl eedi ng. Look f or spur t s of bl ood or bl ood soaked ar eas of

cl ot hi ng. Al so check f or bot h ent r y and exi t wounds. I f t he per son i s bl eedi ngf r om an open wound, per f orm t he needed f i r st ai d measures.

t ep f i ve: Check f or shock. I f si gns/ sympt oms of shock ar e pr esent , begi n t r eat mei mmedi atel y.

t ep si x: Check f or f r act ur es. Check f or si gns/ sympt oms of spi nal i nj ur y, f r act urof t he l i mbs, and ot her body ar eas ( e. g. , shoul der or hi p) and t r eat as necessary.

t ep seven: Check f or bur ns. Look car ef ul l y f or r eddened/ bl ackened ski n, or si ngecl ot hi ng. I f bur ns ar e f ound, begi n t r eat ment .

t ep ei ght : Check f or possi bl e head i nj ur y ( concussi on, skul l f r act ur e, et c. )

( 2) Cal l i ng f or Medi cal Assi st ance. When you eval uat e/ t r eat a casual t y,seek medi cal assi st ance as soon as possi bl e, but do not t o i nt er r upt t r eat ment t oseek assi st ance, because t hi s may cause mor e harm t han benef i t t o t he person. I f t he si t uat i on per mi t s, a second per son may be sent t o f i nd medi cal assi st ance whi lt he f i r st per son cont i nues wi t h t he eval uat i on/ t r eat ment . The per son may r equi r ei nt r avenous i nf usi on ( I V) . He t her ef or e shoul d be evacuat ed as soon as possi bl e tt he near est medi cal t r eat ment f aci l i t y wher e an I V wi l l be admi ni st er ed by medi calpersonnel .

b. Repor t i ng Acci dent s. Ensure t hat per sonnel know whi ch acci dent s t o r eportand whi ch acci dent s t hat t hey shoul d not r epor t , as l i st ed bel ow.

( 1) Repor t abl e Acci dent s, I l l nesses, and I nj ur i es. Advi se per sonnel t or epor t event s t hat r esul t i n one or mor e of t he f ol l owi ng:

o I nj ur i es (f at al , or nonf at al ) t o an on- or of f - dut y mi l i t ar y personnel .

o I nj ur i es ( f at al or nonf at al ) t o on- dut y ar my ci vi l i an per sonnel , i ncl udi ng nonappr opr i at ed f und empl oyees, and f or ei gn nat i onal s t hat are empl oyed by t he army when i ncur r ed whi l e per f ormi ng dut i i n a work compensabl e st at us.

o Occupat i onal i nj ur i es or i l l nesses ( f at al or nonf at al ) t o ar my mi l i t ar y per sonnel and ar my ci vi l i an empl oyees, nonappr opr i at ed f und empl oyees, and f orei gn nat i onal s empl oyed by t he army.

o I nj ur i es ( f at al or nonf at al ) or i l l ness t o non- ar my per sonnel , or any damage t o non- army pr oper t y as a resul t of army operat i ons.





Al so, ensur e t hat your per sonnel r epor t i nj ur i es t hat r esul t i n:

o A f at al i t y, r egar dl ess of t he t i me bet ween t he i ni t i al i nj ur y even and the deat h of t he person.

o Per manent , t ot al di sabi l i t y or per manent par t i al di sabi l i t y.

o A l ost workday case, i nvol vi ng days away f r omwork.

o A nonf at al case wi t hout l ost workdays.

e sur e t o r epor t per sons who ar e mi ssi ng as t he r esul t of an acci dent or a f at al i t

( 2) Nonr epor t abl e Occupat i onal I l l nesses and I nj ur i es. The f ol l owi ngoccupat i onal i l l nesses and i nj ur i es need not be repor t ed.

o Nonoccupat i onal di seases. These i ncl ude i nj ur i es t hat are associ at ed wi t h nonoccupat i onal di seases, wher e t he di sease i t sel not t he i nj ur y, i s t he pr oxi mat e cause of t he l ost t i me. For exampl e, a mi nor cut suf f ered by a hemophi l i ac whi ch r esul t s i n t i me away f r om work.

o Sel f - I nf l i cted I nj ur i es. These i ncl ude sui ci des, sui ci de at t empt s or vol unt ar y sel f - i nf l i cted i nj ur i es. For exampl e, Russi an r oul et t e.

o Cr i mi nal assaul t . I nj ur i es t hat r esul t f rom cr i mi nal act i vi t y, wher e t he i nt ent t o i nf l i ct i nj ur y was pr esent . These cases i ncl ude assaul t , r ape, sodomy, mur der under Ar t i cl e 118 UCMJ ( but not negl i gent homi ci de) , vol unt ary mansl aught er , and at t empt s t o commi t any of t hese of f enses. Al so, i nj ur i es due t o ar son, unl es t hey ar e i ncur r ed by per sonnel who ar e empl oyed as f i r ef i ght er s, whi ch case t he i nj ur y woul d be an occupat i onal i nj ur y.

o Pr i or - ser vi ce i nj ur i es. I nj ur i es t hat ar e suf f er ed bef or e ent r y i nt o servi ce or empl oyment , unl ess t hey ar e speci f i cal l y aggr avat by cur r ent t enur e of ser vi ce.

o I nf ect i ve and par asi t i c di seases and poi soni ngs. An i l l ness cause by speci f i c or gani sms and t oxi ns ( such as f oodbor ne di sease) , unl ess t he di sease i s di r ectl y r el at ed t o or t he r esul t of t he worker ' s empl oyment . For exampl e, hepat i t i s i n an empl oyee worki wi t h hospi t al i nst r ument s or i nvol ved i n wast e di sposal pr ocesses woul d be consi dered an army acci dent . Acut e r espi r ator y di seases i n empl oyees, par t i cul ar l y i n basi c t r ai nees, ar e not ar my acci dent s because of t he i nabi l i t y t o separ at e occupat i onal f r om ot her envi r onment al causes of t hese di seases.

o St r ai ns. St r ai ns ar e not r epor t abl e when t hey r esul t f r om pr e-exi st i ng muscul oskel et al di sor der s or mi ni mal st r ess or st r ai n. A exampl e i s si mpl e, nat ur al , nonvi ol ent body posi t i ons or act i ons, such as coughi ng or sneezi ng. These i nj ur i es ar e unr el at ed t o acci dent - pr oduci ng agent s or envi r onment s normal l y associ at ed wi t acti ve par t i ci pat i on i n dai l y wor k or r ecreat i on.

o Hospi t al i zat i on. Hospi t al i zat i on of a per son sol el y f or obser vat i and subsequent r el ease.

o Escape f r om Cust ody. I nj ur i es or f at al i t i es to per sons i n t he act of escapi ng f r om or el udi ng mi l i t ar y or ci vi l i an cust ody or ar r es

o Deat h due to nat ur al causes, unr el at ed t o t he work envi r onment .

o Adver se React i ons. Adver se bodi l y r eact i ons resul t i ng di r ect l y f r t he use of al cohol or ot her dr ugs t hat ar e not admi ni st er ed by or under t he di r ect i on of compet ent medi cal aut hor i t y.

( 3) Acci dent Cl asses. Acci dent cl asses ar e used t o det er mi ne t he





appr opr i at e i nvest i gat i ve and r epor t i ng pr ocedur es f or acci dent s. The var i ouscl asses ar e l i st ed and descr i bed bel ow.

o Cl ass A acci dent - An ar my acci dent i n whi ch t he resul t i ng t ot al cost of pr opert y damage and personnel i nj ur i es or occupat i onal i l l ness i s $500, 000 or great er . Al so, an i nj ur y or occupat i onal i l l ness t hat r esul t s i n f at al i t y or per manent t ot al di sabi l i t y.

o Cl ass B acci dent - An ar my acci dent i n whi ch t he resul t i ng t ot al cost of pr opert y damage and personnel i nj ur i es or occupat i onal i l l ness i s $100, 000 or mor e, but l ess t han $500, 000. Al so, an

i nj ur y or occupat i onal i l l ness t hat r esul t s i n per manent par t i al di sabi l i t y or t he hospi t al i zat i on of f i ve or mor e per sonnel i n a si ngl e occur r ence.

o Cl ass C acci dent - An ar my acci dent i n whi ch t he resul t i ng t ot al cost of pr opert y damage i s $10, 000 or more, but l ess t han $100, 000. Al so, and i nj ur y or occupat i onal i l l ness that r esul t s a l ost workday case.

o Cl ass D acci dent - An ar my acci dent i n whi ch t he resul t i ng t ot al cost of pr oper t y damage i s l ess t han $10, 000. Al so, an i nj ur y or occupat i onal i l l ness t hat r esul t s i n a l ost wor kday/ l ost t i me cas wi t h 1 or mor e days of r est r i ct ed wor k act i vi t y, or a nonf at al ca wi t hout a l ost workday or medi cal t r eat ment .

. Tai l or i ng t he Saf et y Progr am.

ou must i mpl ement saf et y programs f or personnel i n your di ni ng f aci l i t y and t ai l ort hem t o meet t he requi r ement s di scussed bel ow.

a. Operat i onal Pr ocedur es. When conduct i ng saf et y pr ogr ams:

o Ensur e t hat t he physi cal st andar ds f or your f aci l i t y and equi pment meet exceed t he saf et y and heal t h st andar ds t hat ar e est abl i shed i n t he per t i nent host gover nment , and i n Feder al , St at e and l ocal st at ut es, a r egul at i ons. The st andar ds must al so meet army r egul at i ons.

o Ensur e t hat pr act i ces and pr ocedur es t hat mi ni mi ze acci dent r i sk ar e i ncor por at ed i n r egul at i ons, di r ecti ves, SOPs, speci al or der s, t r ai ni n pl ans, and oper at i onal pl ans. Ensur e t hat SOPs ar e devel oped f or al l oper at i ons ent ai l i ng r i sk of deat h, ser i ous i nj ur y, or pr oper t y l oss.Al so, ensur e t hat al l personnel know how t o r ecogni ze unsaf e equi pment

and how t o f i x or r epl ace i t .

o Devel op and i mpl ement act i ons t o meet t he responsi bi l i t i es cont ai ned i n acci dent pr event i on pl ans of t he headquar t er s, and t o pr ovi de f ocus an cont i nui t y t o saf et y pr ogr am ef f or t s.

o Post DD Form 2272 ( Depart ment of Def ense Saf ety and Occupat i onal Heal t h Pr ogr am) i n al l i ndust r i al wor kpl aces.

o Do not i ni t i at e or suppor t r epr i sal act i on agai nst empl oyees who i dent i hazar ds, r ai se saf et y concer ns, or engage i n aut hor i zed saf et y and occupat i onal heal t h act i vi t i es. Al l Ar my per sonnel ar e pr ot ect ed f r om

coer ci on, di scri mi nat i on, or r epr i sal s f or par t i ci pat i ng i n Ar my saf et y and OH pr ogr ams. Thi s i ncl udes:

- Preservi ng i ndi vi dual anonymi t y of t hose submi t t i ng saf et y and heal t compl ai nt s when request ed.

- Ensur i ng a pr ompt , i mpar t i al i nvest i gat i on of al l egat i ons of r epr i sa

- Pr ovi di ng cor r ect i ve act i on when t he al l egat i ons are subst ant i at ed.

- The r i ght of an Ar my ci vi l i an t o decl i ne t o per f or m an ass i gned t ask because of a reasonabl e bel i ef , under t he ci r cumst ances, t hat t he t a poses an i mmi nent r i sk of deat h or ser i ous bodi l y harm, and t here i s i nsuf f i ci ent t i me f or t he per son t o seek ef f ect i ve r edr ess t hr ough





nor mal hazar d r epor t i ng and abat ement procedur es.

o Est abl i sh speci f i c pl ans t o assur e cont i nui t y of saf et y and OH pr ogr am ser vi ces dur i ng t act i cal oper at i ons or mobi l i zat i on. These pl ans shou addr ess t he mi ssi on def i ni t i on, or gani zat i onal concept s, and t he st af f and operat i onal pr ocedur es t hat ar e requi r ed t o assur e maxi mum saf ety f unct i on support t o t he combat mi ss i on These pl ans shoul d be devel oped al l organi zat i ons and commands havi ng a combat or combat suppor t mi ss i such as TOE uni t s, depot s, ammuni t i on pl ant s, and area support gr oups.

b. For mal I nspecti ons. Saf et y i nspecti ons of your di ni ng f aci l i t y wi l l be

conduct ed at l east annual l y. The goal of r egul ar saf et y i nspect i ons of yourf aci l i t y i s to i dent i f y hi gh r i sk ar eas. By i dent i f yi ng t hese ar eas bef or eacci dent s happen, acci dents may be prevented.

he i nspect i ons wi l l emphasi ze t he use of i nt er vi ews, oper at i onal r evi ews,per f or mance t est i ng, and si mi l ar t echni ques desi gned t o det ect hi gh r i sks of bot h behavi or and envi r onment al char act er . The St andard Ar my Saf ety and Occupat i onalHeal t h I nspect i on ( SASOHI ) pr ocedur es wi l l be used i n i nspect i ons and sur veys. Yshoul d have t he appr opr i at e di agnost i c equi pment , t hat i s consi st ent wi t h yourmi ssi on, t o col l ect t he essent i al i nf or mat i on f or anal ysi s.

c. On t he Spot Cor r ect i ons. I nst ead of l et t i ng unsaf e condi t i ons go unnot i ceunt i l acci dent s occur , or unt i l a f or mal i nspect i on det ect s t hem, you must ensur et hat unsaf e condi t i ons ar e cor r ect ed on t he spot . Advi se per sonnel t o r epor t unsacondi t i ons t o thei r super vi sor as soon as possi bl e t o expedi t e cor r ect i ve act i ons.

These r eport s can be submi t t ed di r ect l y t o uni t saf et y personnel , i nst al l at i onsaf et y of f i ces, or ot her appr opr i at e poi nt s of cont act such as i nspect or s gener al .I f t hese report channel s ar e i nef f ect i ve, commands wi l l use t he Ar my Empl oyee HazaReport i ng Syst em pr ocedur es.

d. Tr ai ni ng and Eval uat i on. Ensur e t hat you i mpl ement t he f ol l owi ng t r ai ni ngand eval uat i on gui del i nes:

o Ensur e t hat t he j ob descr i pt i ons of per sonnel who per f or m saf et y or Occupat i onal Saf et y and Heal t h Act ( OSHA) t asks i n t hei r j obs r ef l ect t hei r respons i bi l i t i es .

o Ensur e t hat t he appr opr i at e saf et y and occupat i onal heal t h t r ai ni ng i s pr ovi ded. Provi de al l Act i ve Ar my, Ar my Nat i onal Guard ( ARNG) , U. S.Ar my Reserve ( USAR) , and Ar my ci vi l i an empl oyees wi t h t he t r ai ni ng and

educat i on necessar y t o achi eve t he ski l l s l i st ed bel ow. Thi s t r ai ni ng as a mi ni mum, wi l l be i n accordance wi t h subpart H, par 1960, t i t l e 29 Code of Feder al Regul at i ons ( 29 CFR 1960) . Ensure t hat al l per sonnel t r ai ned t o:

- Recogni ze t he hazar ds and acci dent r i sks associ at ed wi t h t hei r dut i e and work envi r onment , and t o know t he procedures necessary t o cont r o t hese r i sks and wor k saf el y.

- Know t hei r acci dent pr event i on r el at ed r i ght s and r esponsi bi l i t i es a out l i ned i n r el evant st at ut es and r egul at i ons.

- Know t he saf et y r esponsi bi l i t i es of t hei r l eader s, super vi sor s, and commanders, as appr opr i at e.

o Ensur e t hat al l super vi sors and saf et y and occupat i onal heal t h ( OH) st a per sonnel ar e pr ovi ded wi t h speci al i zed t r ai ni ng t o enabl e t hem t o pr oper l y execut e t hei r saf et y and OH l eader shi p and st af f r espons i bi l i t i es .

o Ensur e t hat saf et y educat i on and pr omot i onal mat er i al s, such as post er s f i l ms, t echni cal publ i cat i ons, pamphl et s, i ncent i ve i t ems, and r el at ed mat er i al s ar e used. Ensur e t hat t hese t ool s ar e cost ef f ect i ve.

. Energy Conservat i on.

a. Backgr ound. The nat i onal secur i t y of t he Uni t ed St at es i s af f ect ed by t odaener gy avai l abi l i t y. Whi l e nat i onal ener gy consumpt i on cont i nues t o gr ow, t he Ar m





i s r educi ng i t s usage t hr ough conser vat i on pr act i ces and gr eat er ef f i ci ency i nmanagement . The Ar my i s concent r at i ng on i t s goal of r educi ng energy consumpt i onf or exi st i ng bui l di ngs. Upgr adi ng exi st i ng f aci l i t i es and equi pment , t o i ncl ude tQui ck Ret ur n on I nvest ment Progr am and t he Energy Conser vat i on I nvest ment Progr amexpect ed t o accompl i sh t he r educt i on goal . By usi ng t he Ar my Food Servi ce EnergyManagement ( AFSEM) Pr ogr am, ener gy can be r educed by 15 per cent i n di ni ngf aci l i t i es. I t i s evi dent t hat ener gy conser vat i on becomes mor e cr i t i cal and costef f ect i ve each year .

nsur e t hat ener gy conser vat i on pr ogr ams ar e pr ovi ded i n your di ni ng f aci l i t y. Al sensur e that per sonnel conserve ener gy consi st ent l y wi t h t he mi ssi on, r eadi ness,

heal t h, and saf et y r equi r ement s of t he command. The I nst al l at i on Maj or US Ar myReser ve Command ( MUSARC) Di r ect or of Engi neer i ng and Housi ng ( DEH) wi l l over see anmoni t or ener gy conservat i on pr ogr ams at t he i nst al l at i on l evel . Ensur e t hat youconser ve energy by usi ng one t he conser vat i on pl ans bel ow:

o The l ocal i nst al l at i on energy pl an, endor sed wi t h speci f i c gui dance f or f ood ser vi ce oper at i on.

o One of t he t hr ee pl ans f r omt he AFSEM Progr amManual .

Repor t on t he pl an t hat i s sel ect ed by usi ng DA For m 4811- R.

ou must i mpl ement and enf or ce t he pl an. Get act i ve support and gui dance f r om t hei nst al l at i on commander ' s st af f . They i ncl ude t he Di r ect or of I ndust r i al Oper at i ont he Di r ect or of Faci l i t i es Engi neer i ng, and t he Food Advi sor . Command suppor t i s

vi t al t o t he ef f ect i veness of t he pr ogr am.

f one of t he AFSEM pl ans i s sel ect ed, no i nvest ment cost or capi t al expendi t ur e i srequi r ed. The mai n obj ect i ve i s t o change at t i t udes, behavi or pat t er ns, oper at i ngt echni ques and schedul es i n or der t o reduce energy usage by at l east 15 percent .Achi eve t hi s obj ect i ve t hr ough an act i on pl an, adapt ed f r om i ndust r y, consi st i ng osi x st eps. Rest aur ant owners usi ng t hi s pl an have exper i enced savi ngs aver agi ng 2per cent over t he pr evi ous year ' s ener gy usage wi t hout capi t al expendi t ur es.

our di ni ng f aci l i t y' s st af f wi l l great l y af f ect your capabi l i t y t o ef f ect i vel yi mpl ement t he AFSEM Pr ogr am. I f your f aci l i t y i s a Tabl e of Or gani zat i on andEqui pment ( TOE) consol i dat ed f aci l i t y, you wi l l have l i t t l e di f f i cul t y meet i ng t her equi r ement s of t he pr ogr am. However , i f your f aci l i t y i s a Tabl e of Di st r i but i onand Al l owances ( TDA) organi zat i on, you may be abl e t o concent r at e onl y on equi pmeni t ems t hat use t he gr eat est amount of ener gy t o obt ai n a par t i al ener gy reduct i on.I ni t i al l y t he AFSEM Progr am wi l l r equi r e commi t ment , but once per sonnel becomef ami l i ar wi t h i t , t he ef f or t i s r educed t o a mi ni mum.

b. AFSEM Act i on Pl an. The act i on pl an consi st s of si x act i ons ( set s of pr ocedur es) desi gned t o change oper at i ng t echni ques/ schedul es i n your di ni ngf aci l i t y i n or der t o decr ease ener gy consumpt i on. I nst r uct i ons and exampl es, asappl i cabl e, ar e pr ovi ded i n each act i on.

( 1) Act i on 1: I nt r oduce The Progr am. Act i on 1 i s a set of pr ocedur es f ori nt r oduci ng the pr ogr am.

( a) Obj ect i ves. The obj ect i ves of Act i on 1 ar e t o:

o Expl ai n t he progr am t o management .

o Assi gn r esponsi bi l i t i es t o key per sonnel .

o Or gani ze a t eam ef f or t t o car r y out t he pr ogr am.

( b) Act i ons. The pr ogr ami s i nt r oduced at a schedul ed menu boar dmeet i ng. The pur pose of t hi s meet i ng i s t o i nf or m key oper at i ng per sonnel of t hei mpor t ance of energy management and t o r evi ew t he AFSEM Manual .

he or gani zat i on/ uni t commander s ar e i nvi t ed t o at t end i n or der t o gai n commandi nt er est and suppor t f or t he pr ogr am. A r epr esent at i ve f r om t he Di r ect or of Faci l i t i es Engi neer i ng ( DFAE) i s al so i nvi t ed t o at t end and pr esent an over vi ew oft he ener gy si t uat i on at t he i nst al l at i on. Ener gy cost s, r at es, and conser vat i onsavi ngs ar e st r essed.





he commander gi ves an i nt r oduct or y st at ement , st r ess i ng command support andemphasi zi ng t he i mpor t ance of t he pr ogr am. By t hi s t i me, you shoul d have r ecei vedcopy of t he AFSEM manual and had i t s cont ent s r evi ewed wi t h you.

Dat es are assi gned f or t he begi nni ng of each act i on and ar e l i st ed at t he begi nni ngof each act i on st ep.

Dur i ng the meet i ng, Act i on 3 - Tr acki ng Equi pment Usage, i s expl ai ned i n dept h becaui t i s t he most i mpor t ant . The pr esent equi pment usage, when t he pr econservat i ont r acki ng i s compl et ed, det er mi nes t he base f or t he ener gy r educt i on goal and f ut ur

progr ess compar i sons.( 2) Act i on 2: Conduct t he Equi pment Mai nt enance Audi t . Act i on 2 i s a set

pr ocedur es used t o ensure that t he f ood servi ce equi pment i s i n good operat i ngcondi t i on bef ore cont i nui ng wi t h t he pr ogr am.

( a) Obj ect i ves. The obj ect i ves of Act i on 2 ar e t o:

o Conduct i nspect i ons of t he di ni ng f aci l i t y and equi pment .

o Cor r ect equi pment def i ci enci es.

o I ni t i at e act i ons t o repl ace equi pment whi ch i s not economi cal repai r abl e.

( b) Act i ons. Conduct an i nspect i on of t he di ni ng f aci l i t y and t he f oser vi ce equi pment wi t h a DFAE r epr esent at i ve to make sur e t hat t he equi pment i soper at i ng ef f i ci ent l y. Thi s act i on i s t aken because ener gy cost s ar e gr eat er whenequi pment i s not f unct i oni ng pr oper l y. Use DA For m 3988- R ( Di ni ng Faci l i t yEqui pment Repl acement Record) as an equi pment gui de whi l e maki ng t he i nspect i on.

Af t er t he i nspect i on, compl ete t he Equi pment Mai nt enance Check Li st ( Fi gur e 13) .Then submi t wor k or ders t o t he DFAE t o cor r ect al l equi pment def i ci enci es noteddur i ng t he i nspect i on. Al so r epor t equi pment wi t h ser i ous oper at i ng pr obl ems t o tDFAE and the Food Advi sor so t hat t he necessary act i on can be t aken t o have i tr epl aced.





Fi gur e 13. Equi pment Mai nt enance Checkl i st .





Fi gur e 13 ( Cont i nued) . Equi pment Mai nt enance Checkl i st .

( 3) Act i on 3: Track Equi pment Usage. Act i on 3 enumerat es pr ocedur es f ort r acki ng t he amount of t i me each pi ece of equi pment i s used dai l y and i n conver t i nt hi s t i me t o Br i t i sh Ther mal Uni t s ( BTU' s) per hour of consumpt i on. Ensur e t hat yf ol l ow t he pr ocedur es and obj ect i ves bel ow.

( a) Obj ect i ves. Thi s act i on i s desi gned t o:

o Measur e t he pr esent ener gy usage i n t he di ni ng f aci l i t y.

o Est abl i sh a base f i gur e agai nst whi ch f ut ur e energy consumpt i





f i gur es can be compared.

( b) Act i ons. Mat er i al s needed f or t hi s act i on ar e as f ol l ows:

o Food Ser vi ce Equi pment Li st ( Fi gur e 14) .

o Dai l y Summar y of Equi pment Usage Wor ksheet

o Weekl y Summar y of Equi pment Usage Char t .

o Equi pment BTU Rat i ng Li st .

o 10 Equi pment Usage Tracki ng Fol der s.

o Equi pment Usage Tr acki ng Wor ksheet .

i st al l f ood ser vi ce equi pment on t he Food Servi ce Equi pment Li st by each work orf unct i onal area. See Fi gur e 14 f or a sampl e f or m. Bel ow are t he f unct i onal andwor k ar eas t hat shoul d be i ncl uded i n t he l i st :

o Ki t chen Ar ea.

o Di shwashi ng Ar ea.

o Pot / Pan Ar ea.

o Baki ng Ar ea.

o Servi ng Ar ea.

o Sel f - ser vi ng ar ea.

o St orage Ar ea.

o Di ni ng Ar ea.





Fi gur e 14. Food Servi ce Equi pment Li st .

dent i f y t he equi pment i n t he di ni ng f aci l i t y as bel ongi ng t o one of t he t hr eef ol l owi ng cat egor i es and pl ace a check i n t he pr oper col umn:

Manageabl e Equi pment . The f ol l owi ng i t ems of equi pment must be t r acked dai l y:

o Br oi l er , conveyor .

o Cabi net , bun warmi ng.

o Cabi net , dough pr oof i ng.

o Cabi net , f ood warmi ng.

o Cof f ee maker .





o I ce cr eam shake maker .

o I ce cream sof t ser ve.

o Ket t l e, st eam j acket ed.

o Li ght s.

o Machi ne, di shwashi ng.

o Cof f ee ur n.

o Count er , col d f ood.

o Di spenser , beverage.

o Di spenser , di sh t abl ewar e.

o Di spenser , pl at e t abl ewar e.

o Food war mer, i nf r ared.

o Fryer , deep f at .

o Gr i ddl e.

o Gr i l l , f rankf ur t er .

o Heat er , hot wat er r et ai ner .

o Heat er , hot water boost er .

o Hood, exhaust .

o I ce cr eam, combi nat i on.

o Oven connect i on.

o Oven, pi zza.

o Oven, st ack.

o Pan, f r yi ng- br ai si ng.

o Prewash, si l ver , pump uni t .

o Range, gr i ddl e top.

o Range, hot t op.

o Sandwi ch uni t .

o St eam Cooker .

o Tabl e, hot f ood/ st eam.o Toast er , conveyor .

qui pment Manageabl e wi t h Techni cal Assi st ance. Exampl es of equi pment t hat operat e24 hours a day are:

o Chi l l er , t ap wat er .

o Di spenser , bul k mi l k.

o Di spenser , carbonated beverage.

o Di spenser , i ce maker .





o Cabi net , f r ozen f ood.

o Cabi net , i ce cr eam.

o Machi ne, i ce maki ng.

o Ref r i ger at or , pass- t hr ough.

o Ref r i ger at or , r each- i n.

o

Ref r i gerator , rol l - i n.o Ref r i ger at or , wal k- i n.

el f - Managi ng Equi pment . Thi s t ype of equi pment i s normal l y t ur ned on onl y when i nuse.

o Di spenser , hot chocol at e.

o Di spenser , i ce.

o Di spenser , i ce t ea.

o Di sposal , gar bage.

o Fi l t er , gr ease.

o Machi ne, cl eani ng and sani t i zi ng.

o Machi ne, meat sl i ci ng.

o Machi ne, mi xi ng.

o Machi ne, veget abl e cut t i ng and sl i ci ng.

o Machi ne, vegetabl e peel i ng.

o Opener , can.

o Oven, mi cr owave.

o Toast er , pop- up.

i st al l manageabl e equi pment on t he Equi pment Usage Tracki ng Fol der f or each work f unct i onal ar ea. Usage of t hi s equi pment i s t r acked dai l y dur i ng t hi s act i on st epand Act i on 6 - Tracki ng and Fol l ow Up.

f i t appear s t hat sel f - managi ng equi pment i s not bei ng pr oper l y oper at ed ormai nt ai ned, l i st t he i t em on t he t r acki ng f ol der f or t he appr opr i at e ar ea.

f t he equi pment manageabl e wi t h t echni cal assi st ance can be el i mi nated byconsol i dat i ng si mi l ar equi pment , el i mi nat e i t s use i mmedi at el y. However , make surt hat you l i st t hi s equi pment on t he appr opr i at e ar ea t r acki ng f ol der so t hat t he 2our usage wi l l be i ncl uded i n t he base t r acki ng per i od. Wai t unt i l an ener gy

schedul e i s est abl i shed t o recor d t he usage reduct i on f or t hi s cat egor y of equi pment . Thi s r educt i on wi l l t hen be i ncl uded i n t he r educed usage t ot al .

ext , Assi gn a BTU r at i ng t o al l i t ems of f ood servi ce equi pment l i st ed on t heEqui pment Usage Tracki ng Fol der usi ng t he BTU Rat i ng Li st .

Assi gn t o key f ood ser vi ce per sonnel ( f i r st cooks or shi f t l eader s) of bot h shi f t s,i n each wor k or f unct i onal ar ea, t he r esponsi bi l i t y of t r acki ng t he t i me each pi ecof f ood ser vi ce equi pment i s t ur ned on or of f dur i ng t hei r shi f t s. Wr i t e t he nameof t he assi gned i ndi vi dual s on t he Equi pment Usage Tr acki ng Fol der f or t he ar eas fwhi ch t hey are r esponsi bl e.

ol l owi ng t hi s act i on, meet wi t h f ood ser vi ce per sonnel t o r evi ew t he f ol l owi ngpoi nt s:





o Because of r api dl y ri si ng cost s of f uel s and ener gy, t her e i s need t o know when pi eces of f ood servi ce equi pment are bei ng used.

o Record on t he Equi pment Usage Tr acki ng Worksheet t he t i me t ho i t ems of equi pment l i st ed on t he Equi pment Usage Tr acki ng Fol der ar e t ur ned on and of f .

o Equi pment Usage Tr acki ng Worksheet i s i nser t ed i nt o t he Equi pment Usage Tracki ng Fol der f or t hi s pur pose. One

worksheet i s used f or each day of t r acki ng.o Expl ai n t hat t he t r acki ng t i me r ecor ded f or each pi ece of

equi pment must be accur ate i n or der f or t hi s progr am t o wor k

ast l y, post Equi pment Usage Tr acki ng Fol der s i n appr opr i at e ar eas of t he di ni ngf aci l i t y.

When t he base f or compar i son of f ut ur e t r acki ng i s compl eted, compare al l t r acki ngef f or t s/ f i gur es t o t hi s base t o det er mi ne t he r i se and f al l of ener gy used i n t hedi ni ng f aci l i t y.

al cul ate t he energy r educt i on goal by mul t i pl yi ng t he percent age of savi ngs ( 15%) ,t i mes t he t ot al BTU' s of each f unct i onal area on t he Weekl y Summary of Equi pmentUsage Chart f or t he pr econser vat i on per i od.

ext , i nf or m t he or gani zat i on commander of t he r esul t s of t he base t r acki ng per i odand t he i ni t i al ener gy r educt i on goal .

or t he ver y f ew di ni ng f aci l i t i es t hat have separ at e ut i l i t y met er i ng, t hepr ocedur es of Act i on 3 are somewhat di f f erent . The pr ocedur es consi st of :

o Determi ni ng t he ener gy usage f or t he pr econservat i on per i od ( wor k week) by dai l y readi ng of t he ut i l i t y met er ( s) and cal cul at i ng t he dai l y usage.

o Est abl i shi ng t he 15% r educt i on goal f r om t he t ot al ener gy usa cal cul at ed f r om t he pr econser vat i on per i od.

o Determi ni ng pr ogr ess t oward t he est abl i shed goal by cont i nui n t he dai l y r eadi ng of ut i l i t y met er ( s) .

o Fol l owi ng t he remai ni ng act i on st eps i n t he AFSEM pr ogr am as out l i ned.

( 4) Act i on 4: Conduct t he Ki ckof f Meet i ng. Thi s act i on l i st s pr ocedur es fconduct i ng t he ki ckof f meet i ng. Dur i ng t hi s meet i ng, di ni ng f aci l i t y oper at i ngper sonnel ar e i nf or med of t he pr ogr am, and t he resul t s of t he pr econservat i ont r acki ng ar e di scussed.

( a) Obj ect i ves. The ai ms of t hi s act i on ar e t o:

o Fami l i ar i ze per sonnel wi t h t he act i on pl an.

o Di scuss t he goal of r educi ng energy usage by 15%.( b) Act i ons. Hol d a ki ckof f meet i ng wi t h al l t he f ood ser vi ce

oper at i ng personnel t o i nt r oduce t he AFSEM Progr am. The commander i s i nvi t ed t o sa f ew words i n support of t he AFSEM Progr am and the energy r educt i on goal .

Af t er t he commander' s s t atement , t he f ol l owi ng i t ems shoul d be di scussed:

o The AFSEM Pr ogram i s i mport ant t o t he Ar my' s over al l ener gy management ef f or t s and wi l l change di ni ng f aci l i t y oper at i ng met hods and schedul es i n or der t o decr ease energy consumpt i o

o The program depends on t he i nvol vement of ever yone i n t he di n f aci l i t y; a t eam ef f or t i s requi red.





ext , expl ai n t he AFSEM manual and addr ess each act i on. Ment i on t he detai l s of t het r acki ng pr ocedur es as out l i ned i n Act i on 3. I nf or m t he audi ence of t he cont i nuanof t he weekl y t r acki ng unt i l t he 15% ener gy r educt i on goal i s achi eved. Poi nt outt hat t r acki ng wi l l be reduced t o 1 wor kweek per quar t er once t hei r goal i s achi eve

ext , di scuss t he r esul t s of t he pr econservat i on base t r acki ng per i od. Revi ew t heMBTU consumpt i on i n each of t he work or f unct i onal areas usi ng t he Weekl y Summary Equi pment Usage Char t . Al so, expl ai n and t r ansl ate t he data r ecor ded i n t he EnergManagement Pr ogress Char t .

Revi ew t he Energy Conservat i on St r at egy Worksheet ( s) f or each work or f unct i onal ari n t he di ni ng f aci l i t y. Encour age di scussi on of t hese st r at egi es and i ncor por at esuggest ed i deas i nt o t he pl an. The operat i ng personnel shoul d know t he day- t odayoper at i ng pr ocedur es of t he wor k ar eas.

how and expl ai n vi sual ai ds t o be used i n t he pr ogr am and t ouch on t he suppl ement ai nf ormat i on di scussed i n Chapt er 3 of t he AFSEM manual .

ast l y, di st r i but e "Ti ps f or Ener gy Saver s" t o al l oper at i ng per sonnel i n t he di ni nf aci l i t y.

Af t er t he meet i ng, at t aché t he appr opr i ate Energy Conservat i on St r ategy Wor ksheet tt he i nsi de cover of t he Equi pment Usage Tr acki ng Fol der post ed i n each work orf unct i onal ar ea.

( 5) Act i on 5: Est abl i sh an Ener gy Schedul e. Act i on 5 out l i nes t hepr ocedur es f or est abl i shi ng an ener gy schedul e, usi ng t he f i gur es and usage pat t erest abl i shed dur i ng t he pr econser vat i on t r acki ng.

( a) Obj ect i ves. The pur poses of t hi s act i on ar e t o:

o Determi ne t he dai l y equi pment on and of f t i mes.

o Recor d on and of f t i mes on decal s di spl ayed on t he equi pment .

( b) Vi sual Ai ds. Make sur e t hat t he f ol l owi ng vi sual ai ds ar edi spl ayed:

o The "Ar my Food Servi ce Ener gy Management - A Commi t ment f r om y Food Ser vi ce Ser geant " post er i s di spl ayed i n t he di ni ng room

o The "Turn Equi pment On Onl y When Needed" post er i s post ed i n ki t chen.

o "Hi gh Energy User " decal s shoul d be on convect i on ovens, r ang f r yer s, di shwashi ng machi nes, et c.

o "Li mi t i t - Oper at i ng Hour s" decal s shoul d be on l i ght swi t ch i n f ood pr epar at i on ar eas, di shwashi ng ar eas, ser vi ng l i nes, di ni ng r ooms, et c. ; hot / col d f ood t abl es; di shwashi ng machi ne pl ate war mers; cof f ee ur ns; and al l equi pment whose use i s di ct at ed by ser vi ng hour s.

o "Keep Door Cl osed" decal s shoul d be on ovens, r ef r i gerators,

f r eezers, f ood hol di ng car t s/ cabi net s. When door s ar e opened f r equent l y, col d ai r escapes and i s r epl aced wi t h war m ai r .

st abl i sh an ener gy schedul e f or each pi ece of equi pment , usi ng as a gui de, t heon/ of f t i mes recor ded dur i ng t he pr econservat i on per i od. Af t er t he pr ogr am has bei mpl ement ed f or several weeks, determi ne t he ear l y and l at e on/ of f t i mes f orbr eakf ast , l unch, and di nner f or each pi ece of equi pment . Use a gr ease penci l t owr i t e t hese on/ of f t i mes on t he "Li mi t I t Oper at i ng Hour s" decal . When t i mes havebeen adj ust ed on t hese decal s, t hi s means t hat t he energy schedul e has beenest abl i shed.

ont i nue t o t r ack ener gy use unt i l t he ener gy r educt i on goal , 15%, i s achi eved.

( 6) Act i on 6: Tr acki ng and Fol l owi ng Up. Act i on 6 speci f i es the pr ocedur e





t o be f ol l owed f or t r acki ng, adj ust i ng, and f ol l owi ng up on t he est abl i shed ener gyschedul e.

( a) Obj ect i ves. Act i on 6 i s desi gned t o assur e t hat :

o The l evel s of ener gy savi ngs ar e r eached.

o The l evel s of savi ngs do not decl i ne once t he i ni t i al goal i s r eached.

( b) Act i ons. Cont i nue t o t r ack ener gy use unt i l t he ener gy r educt i on

goal of 15% i s achi eved. Al so, cont i nue t o moni t or ener gy use and pl ot pr ogr ess ot he Energy Management Progr ess Chart . Post t hi s chart i n a pr omi nent area so thatal l f ood ser vi ce per sonnel can wi t ness t he pr ogr ess. Si mi l ar l y, al so post t heWeekl y Summar y of Equi pment Usage Chart t o encour age energy awar eness.

ext, adj ust t he est abl i shed ener gy schedul e f or br eakf ast , l unch, and di nner , f oreach pi ece of equi pment by changi ng t he on/ of f t i me i n t he "Li mi t I t - Oper at i ngHour s" decal .

hen consol i dat e or el i mi nate ( i f possi bl e) t he use of i t ems cat egor i zed as Equi pmeManageabl e Wi t h Techni cal Assi st ance, r educe t he on t i me schedul e, and si mpl y t ur nequi pment of f whenever possi bl e.

Keep the or gani zat i on commander and f ood advi sor i nf ormed quart er l y on t he pr ogr essof t he progr am.

At t he dai l y meet i ng of t he cooks, pr oceed as f ol l ows:

o Revi ew pr ogr ess.

o Revi ew goal s.

o Shar e i deas; use t he Suppl ement ary I nf ormat i on as di scussed i t he AFSEM manual t o t r ai n f ood servi ce per sonnel .

Af t er t he energy reduct i on goal has been r eached, l i mi t t r acki ng t o 1 workweek perquar t er . Al so, r evi ew ener gy conservat i on st r at egy wor ksheet s dur i ng t hat week.

c. Addi t i onal Conser vat i on Measures. Conser vat i on means get t i ng t he maxi mumof avai l abl e r esour ces f or t he l ongest per i od of t i me. I t does not mean t hat your ef r ai n f r om usi ng r esour ces but r at her , t hat you ar e t o use t hem wi sel y and t oavoi d wast i ng t hem. Use t he i nf ormat i on cont ai ned i n t hi s par agr aph as a gui de t ocar r y out t he act i on pl ans f or conser vat i on.

( 1) Conservat i on Measures f or Cooki ng.

( a) Preheat Onl y t he Equi pment That Wi l l Be Used. I n order t o appl yt hi s f i r st energy management pr i nci pl e, you must schedul e f ood pr oduct i onrequi r ement s and cooks on as f ew pi eces of equi pment as possi bl e. Gi ve some t hougt o t he var i ety and quant i t i es of f ood t o be cooked and t he t i me r equi r ed t o cookeach of t hem. I t may al so be possi bl e t o pr epare some f oods r equi r i ng shor t cookicycl es, such as gr avi es, on t he same equi pment af t er cooki ng f oods r equi r i ng l ongecooki ng cycl es.

reheat cooki ng equi pment not more t han 15 mi nut es bef ore use, unl ess addi t i onal t ii s ot her wi se r equi r ed. Thi s pr i nci pl e wi l l gr eat l y r educe ener gy consumpt i onwi t hout af f ect i ng t he f i nal f ood pr oduct . The pr eheat t i me may var y not onl y f r omone manuf act ur er ' s r ecommendat i on t o anot her but al so some of t he di f f erent model sof t he same t ypes of equi pment . These pr eheat i ng t i mes coul d be conf usi ng andeasi l y f orgot t en. The 15- mi nut e pr eheat t i me wi l l be adequate i n most cases.

( b) Save Energy Dur i ng Sl ack Per i ods. Dur i ng sl ack ser vi ng per i ods, good energy management pr act i ce i s t o t ur n of f t he cooki ng equi pment or set t hecont r ol s back t o a l ower t emper atur e.

ess t han one- hal f of t he ener gy i s r equi r ed t o mai nt ai n an el ect r i c f r yer at 200°Ft han at an operat i ng t emper atur e of 3500 F. The t i me t o r ecover f r om200°F t o 350i s onl y 2 mi nut es f or smal l f r yer s. I f a f ood ser vi ce oper at or has sever al f r yer s





l eave one on, i dl i ng at operat i ng t emperatur e, set one back to 200°F, and t ur n t herest of f . The same t hi ng coul d be done wi t h gr i ddl es, r anges, and convect i on oven

t woul d seem t hat i t woul d r equi r e l ess ener gy to al l ow a gr i ddl e t o i dl e atoper at i ng t emper at ur e t han t o al l ow i t t o cool and t o pr eheat i t agai n i n an hour ;however , t hi s i s not t he case. I t woul d t ake t he aver age gr i ddl e 2 1/ 2 t o 3 hour st o cool down to room t emper atur e f r oman operat i ng t emperatur e of 400° F.

si ng a 36 i nch, 12kw el ect r i c gr i ddl e ( cool ed down t o room t emper at ur e) as anexampl e, t he ener gy savi ngs i s cal cul at ed as f ol l ows:

avi ngs = 1, 808 wat t s/ hour x 3 hour s - 2, 400 wat t hour s ( pr eheat t i me)= 5, 424 wat t hour s - 2, 400 wat t hour s= 3, 024 wat t hour s savi ngs.

Maki ng t hi s cal cul at i on f or t he ot her t ypes of cooki ng woul d pr oduce si mi l arresul t s. The concl usi on i s t hat energy can be saved, and i t woul d be a goodmanagement pr act i ce t o t ur n of f equi pment anyt i me t hat doi ng so does not i nt er f erewi t h pr oduct i on r equi r ement s.

( c) Use Ful l Pr oduct i on Capaci t i es. Cooki ng at f ul l pr oduct i oncapaci t y of t he equi pment means cooki ng f ul l l oads on ever y cooki ng cycl e. I t al smeans cooki ng one l oad r i ght af t er anot her. Thi s pr event s wast i ng energy dur i ng tcooki ng cycl e f or mai nt ai ni ng par t of t he equi pment , such as one- hal f of an ovencavi t y, i dl e at oper at i ng t emper at ur e.

t i s good pr act i ce t o l oad and unl oad equi pment as f ast as possi bl e. Thi s r educest he t otal t i me t hat equi pment must be heat ed f or each meal cooki ng per i od.

f f oods r equi r i ng di f f erent t emperatur es ar e t o be baked i n t he same equi pment , onf ol l owi ng t he ot her , t he f oods r equi r i ng t he l owest t emper at ur e shoul d be cookedf i r st , i f pr act i cal . The questi on ar i ses as to when i t i s pr act i cal t o cook at f upr oduct i on capaci t y of equi pment , one l oad r i ght af t er anot her .

oods cooked t o or der and f oods t hat l ose qual i t y i f hel d at any si gni f i cant l engt hof t i me i n t he f i ni shed st at e must be cooked t o meet t he demand. Thi s may i ncl udesuch f oods as f r i ed and scrambl ed eggs, f r i ed pot at oes, pancakes, st eaks, Texast oast , et c. I t may not be pr act i cal t o cook t hese f oods at t he f ul l pr oduct i oncapaci t y of t he equi pment . Fryer s, gr i ddl es, and br oi l er s ar e most of t en used t ocook f oods t o or der and f oods wi t h shor t f i ni shed l i f e.

( d) Sel ect t he Appr opr i at e Equi pment Si ze. Sel ecti ng t he cor r ect si zof equi pment f or each operat i on si mpl y means usi ng t he smal l i t emonl y i f smal ll oads ar e t o be cooked, r at her t han pr eheat i ng a l ar ge one. I n case of gr i ddl es,r anges, or ovens, use onl y t he number of sect i ons needed.

( e) Use Equi pment Proper l y. Pr obabl y t he gr eat est wast e of ener gy i ncooki ng, except f or l eavi ng equi pment i dl i ng at oper at i ng t emper at ur e, i s i mpr operuse of equi pment . Thi s i s al so a cause of i nsuf f i ci ent l y f i ni shed f ood pr oduct s.Such pr oduct s br i ng about f ur t her wast e of energy because some of t he f oods must bt hrown out and mor e f oods need t o be cooked.

o assure ef f i ci ent heat t r ansf er f r om hot pl at es and Fr ench pl at es of r anges andhear t hs of deck ovens, use onl y heavy f l at - bot t omed pot s and pans. Pans t hat ar ebent or war ped not onl y wast e ener gy but al so resul t i n uneven f i ni shi ng of t he

product .On French pl at es, t he pot shoul d cover t he ent i r e sur f ace of t he pl at e and not exteover t he edge of t he French pl at e more t han one i nch.

Ovens ar e desi gned t o accommodat e st andard si ze bake pans pr oper l y. When smal l erones are used, t he oven i s not bei ng used t o i t s f ul l pr oduct i on capaci t y.

roper l oadi ng and unl oadi ng of f oods i nt o or on equi pment i s i mpor t ant . Over l oadit he f r yer basket so t hat part of t he f ood i s not submer ged r esul t s t hr owi ng awaypar t of t he l oad or servi ng an i nf er i or gr ease soaked pr oduct .

l aci ng pans t oo cl ose t o t he si des, back, or f r ont of ovens causes poor ci r cul at i oof hot ai r i n t he cavi t y, r esul t i ng i n i mpr oper l y cooked f oods, wast ed f ood, and





wast ed ener gy.

Openi ng oven door s excess i vel y or peeki ng f r equent l y i nt o t he oven wast es heat andmay r esul t i n poor qual i t y pr oduct . Sl ow l oadi ng and unl oadi ng of ovens, especi alconvect i on ovens, causes not onl y wast e of heat but may cool t he oven down enough cause a poor product .

oadi ng f r yer s bef or e t hey ar e pr eheat ed can al so resul t i n a poor qual i t y f i ni shedproduct .

An open damper on a deck oven al l ows hot ai r t o escape out t he back resul t i ng i n an

excessi ve i nt ake of col d ai r t hr ough t he br eat her space at t he f r ont bel ow t hedoor . Thi s causes t he pr oduct t o be unf i ni shed at t he f r ont and over done at t heback of t he oven. Never open damper s on deck ovens except when baki ng f oods t hatcont ai n an excessi ve amount of moi st ur e, such as f r ui t pi es and cobbl er s. Acol l ect i on of moi st ur e on t he gl ass or at t he t op of t he oven door i ndi cat esexcess i ve moi st ur e and t he damper shoul d be opened j ust enough to get r i d of t hemoi st ur e; one- f our t h of t he way open i s usual l y enough.

Do not cook on a pi ece of equi pment t hat was desi gned especi al l y f or some ot herf unct i on. For exampl e, do not pl ace a st ockpot on a gr i ddl e i nst ead of on a r angeA gr i ddl e i s not desi gned t o be ef f i ci ent i n heat i ng a st ockpot ; t he hot t op r angei s.

When speci al i zed equi pment can be used, i t wi l l do t he cooki ng j ob mor e ef f ect i vel yt han convent i onal equi pment . Usi ng st eam- j acket ed ket t l es or compar t ment s t eam

cookers i nst ead of st ockpots on t op of t he r ange i s a good exampl e. Somet i mes,br ead and buns are t oast ed on a gr i ddl e rat her t han t he mor e ef f i ci ent t oast er .Large quant i t i es of hambur gers can be f i ni shed i n a convect i on oven wi t h l ess enert han cooki ng t hem on a gr i ddl e. Not e however , t hat t her e may be a sl i ght di f f er eni n t he f i ni shed pr oduct when i t i s cooked i n t he al t er nat i ve or speci al i zedequi pment . The met hod t o sel ect of t en depends on how you want t he f i ni shed pr oduct o l ook and t ast e.

Mi cr owave ovens ar e somet i mes mi sused or mi sappl i ed i n an ef f or t t o cook l argequant i t i es of f ood f r om r aw t o done st at e. Mi cr owave ovens can be used mostef f i ci ent l y f or r eheat i ng, and onl y occasi onal cooki ng f r om r aw t o done st at e of smal l quant i t i es f ood t owar d t he end of t he ser vi ng per i od.

( f ) Mai nt ai n and Cl ean Equi pment Proper l y. Cooki ng equi pment wi l l usl ess ener gy i f i t i s kept cl ean. Cl ean spi l l age and spl at t er s as t hey happent hroughout t he day ( CLEAN AS YOU GO) . Thi s wi l l make t he equi pment easi er t o cl eal at er . Bur ned- on spi l l age and f ood par t i cl es causes poor per f or mance of t heequi pment and pr oduces i nf er i or or unaccept abl e pr oduct s. For exampl e, l argespi l l age on t he hear t h of a deck oven wi l l act as i nsul at i on and cause unevent r ansf er of heat t o t he bot t om of a baki ng pan.

ar t i cl es of f ood t hat ar e bur ned ont o t he gr i ddl e may st i ck to t he next l oad of f ood, causi ng i t t o be wast ed. Excessi ve bui l dup of bur ned- on f ood par t i cl es on agr i ddl e causes uneven heat t r ansf er and pr oduces unaccept abl e pr oduct s. Unnecessaor excessi ve cl eani ng by bur ni ng of f t he heat i ng el ement s on f r yer s al so wast esenergy.

Keep gr ease i n f r yer s cl ean. An el ectr i c por t abl e gr ease f i l t er i s i deal f or t hi suse i f one i s avai l abl e at t he di ni ng f aci l i t y. Cl ean gr ease pr event s a poor

f i ni shed f ood pr oduct whi ch i n t ur n may requi r e cooki ng mor e f ood. Keep f ans onconvect i on ovens cl ean t o pr ovi de maxi mum ai r del i ver y and assur e even heat i ngt hr oughout t he oven cavi t y. I t i s al so i mpor t ant t o keep t he br eat her space bel owt he door on deck ovens cl ean. Thi s al l ows f or expansi on of ai r when t he oven i sheat ed. I f t he door i s f or ced open, t he pr oduct s wi l l bake unevenl y and pr eci ousener gy wi l l be l ost .

chedul e cl eani ng of equi pment so as not t o requi r e usi ng addi t i onal ener gy i n t hecl eani ng pr ocess. For i nst ance, i f i t i s the t ype t hat i s easi er t o cl ean when i ti s warm, cl ean equi pment bef ore i t cool s down.

he cooki ng sur f ace of a gr i ddl e i s easi er t o cl ean i f i t i s cl eaned bef or e i t coolmuch bel ow 200° F. A cool oven i s easi er t o cl ean i f onl y a damp cl ot h or mi l ddetergent i s r equi r ed. Convect i on ovens are most easi l y cl eaned when t hey ar e coo





enough t o handl e comf or t abl y.

Do not bur n of f heat i ng el ement s on f r yer s. I t i s i mpor t ant t o al l ow t he gr ease t ocool down and dr i p of f t he el ement s bef ore cl eani ng t hem. The f at may be st r ai nedany t i me af t er i t cool s enough t o handl e. Cl ean spl at t er s and spi l l age f r om t heexter i or sur f aces of t he f r yer anyt i me.

A r ange may be cl eaned anyt i me af t er i t i s cool enough t o handl e. Si nce the ranget op oper ates at a temperatur e hi gh enough t o bur n t he hot pl at es cl ean, onl y t heext er i or sur f aces need t o- be wi ped wi t h a damp cl ot h. To cl ean t he r ange oven,f ol l ow suggest i ons f or cl eani ng a deck oven.

o keep equi pment f r om mal f unct i oni ng, f ast en t hermost at bul bs and capi l l ar y t ubespr oper l y i n pl ace. A l oose t her most at bul b on a r ange or gr i ddl e wi l l cause er r atheat i ng. A vi sual i nspecti on i s usual l y suf f i ci ent t o det ect t hi s pr obl em.Ther most at s shoul d al so be checked per i odi cal l y wi t h t hermomet er s.

ecause of expansi on and cont r act i on due t o heat i ng and cool i ng, heat i ng el ement ssomet i mes become l oose on gr i ddl es and r anges. I t i s not ver y easy t o check t hesebut t he l oose el ement pr obl emcan be easi l y r ecogni zed. On gr i ddl es and r anges f oi nst ance, t he pr eheat i ng wi l l be sl ow and i nef f i ci ent . Gr i ddl es may have hot andcol d spot s because of t he i nsuf f i ci ent t r ansf er of heat . As a r esul t of t hi s, f oot i me, and energy i s wast ed.

( 2) Conser vat i on Measur es f or Ref r i ger at i on.

( a) Mai nt ai n Equi pment . Ensure t hat t he equi pment bel ow i s mai nt ai nepr oper l y.

nsur e t hat door gasket s ar e cl ean and f i t ai r t i ght . Use a dol l ar bi l l t o t est t heef f ecti veness and r el i abi l i t y of door gasket s on r ef r i ger at or s and f r eezer s. I nt hi s t est , pl ace t he bi l l on t he r ef r i ger at or mul l i on and cl ose t he door on i t . It he bi l l i s hel d secur el y i n pl ace by t he door gasket , i t i s consi der ed t o f i tsnugl y enough. Admi ni st er t he t est f or t he ent i r e l engt h of t he gasket . I f i t i snot hel d secur el y, adj ust or r epl ace t he door . I n t he absence of a bi l l , use a 3-nch x 5- i nch car d or ot her pi ece of paper . Vi sual i nspect i ons wi l l somet i mes revea worn or deter i orated door gasket . Mai nt ai n gasket s pr oper l y and keep t hemcl eanand f r ee of f ood par t i cl es. Level r ef r i ger at or s and f r eezer s so t hat door s f i tcor r ect l y and cl ose aut omat i cal l y f r om an open posi t i on.

Keep evapor at or coi l s f r ee of f r ost . Wal k- i n and some r each- i n or r ol l - i nr ef r i ger at i on equi pment use a bank of evaporator coi l s wr apped around t he out si de t he i nt er i or wal l and pi ck up heat t hr ough t he wal l s of t he uni t .

ce or f r ost col l ect ed on t he evapor at or coi l s or t he wal l s act s as an i nsul at or f ot he coi l s and makes i t mor e di f f i cul t f or t he r ef r i ger ant t o pi ck up t he heat f r omi nsi de of t he r ef r i ger at or or f r eezer . Some uni t s aut omat i cal l y def r ost ever y 24hour s. Ot her s must be def r ost ed by t ur ni ng t he compr essor of f per i odi cal l y.Per f or m def r ost i ng when appr oxi mat el y 1/ 4 of an i nch of f r ost or i ce has accumul aton t he coi l s and bef or e ci r cul at i on of ai r t hr ough t he coi l s i s hamper ed. Keepi ngf oods i n cover ed or seal ed cont ai ner s hel ps t o pr event moi st ur e f r om escapi ng f r omf oods and r educes t he amount of moi st ur e t hat col l ects on evaporat or coi l s.

Keep condenser coi l s f r ee of dust , l i nt , or obst r uct i ons t hat t end t o r educe ai rci r cul at i on. Condenser coi l s seem t o at t r act dust and l i nt . Al so, peopl e usual l y

st ack boxes, car t ons, and ot her i t ems around t he condenser coi l s of r ef r i ger at or sand f r eezers . Remi nd your per sonnel not t o make a habi t out of t hi s pr act i ce f ort hi s adver sel y af f ects ai r ci r cul at i on. Anyt hi ng t hat r educes ai r ci r cul at i onar ound t he condenser l i kewi se reduces t he ef f i ci ency of t he uni t , and t hus, wast esener gy. Fan bl ades t hat ar e dust y ar e al so l ess ef f i ci ent i n del i ver i ng ai r t hr out he coi l s.

Remove dust wi t h a br ush, but t he best t ool i s a vacuum cl eaner . A vacuum cl eanerpi cks up dust f or easy di sposal , r at her t han scat t er i ng i t ar ound t he ki t chen anddeposi t i ng par t of i t back t o t he coi l s.

( b) Locate Equi pment Proper l y. Do not pl ace r ef r i gerat i on equi pmentnear heat gener at i ng equi pment . I f t her e i s no ot her al t er nat i ve, shi el d t her ef r i ger at or t o pr event or r educe t he ef f ect of t he heat gener at i ng equi pment . Wh





r ef r i ger at or s and f r eezers are l ocat ed i n a separ at e room or when t he compr essor sand condensers are r emot el y l ocat ed i n a separ at e r oom f r om t he ki t chen, t he r oomshoul d have adequat e vent i l at i on and t he ai r shoul d ci r cul at e f r eel y. I f t hecondensers are l ocat ed out door s, shi el d t hem f r om t he hot sun and keep t hem f r eef r om obst r uct i ons such as weeds or gr ass.

( c) Open and Cl ose Ref r i ger at or Door s Pr oper l y. When doors are openecol d ai r escapes f r om t he r ef r i ger at i on uni t and i s r epl aced wi t h war m, moi st ai r .The war m ai r adds heat and t he moi st ure i ncr eases f r ost i ng of t he evapor at or . Topr event t hi s pr obl em f r om occur r i ng, avoi d openi ng door s f r equent l y and hol di ng t hopen f or l ong per i ods of t i me.

o el i mi nat e f r equent openi ng of door s, r emove al l f oods t hat ar e needed f or mealpr epar at i on at t he same t i me. The same r ul e appl i es t o pl aci ng f oods i nt o t heuni t s. Assembl e f oods on a car t or t abl e near t he door of t he r ef r i ger at i onequi pment so t hat t hey can al l be qui ckl y l oaded at t he same t i me. Pl ace f oods i neasi l y accessi bl e ar eas f or qui ck r emoval . Some f oods can be i dent i f i ed mor equi ckl y i f t hey ar e pl aced i n see- t hr ough cont ai ner s. Adequat e l i ght i ng and cl eanl enses on l i ght i ng f i xt ur es wi l l hel p i n f i ndi ng desi r ed f oods mor e qui ckl y.

( 3) Conser vat i on Measur es f or Vent i l at i on. Vent i l at i on conser vat i onmeasur es f or exhaust desi gn, t he oper at i on of f ans, and f i l t er s, as descr i bed bel o

( a) Desi gn. Food ser vi ce ki t chens have a speci al vent i l at i ng syst em.A hood i s pl aced over t he cooki ng equi pment t o r emove smoke, vapors, f ood odors, aheat gener at ed by the cooki ng pr ocess. The desi gn r at es f or ai r f l ow t hr ough t he

ki t chen vent i l at i ng syst em ar e pr escr i bed by r egul at i ons. These same r at es ar erecommended by t he Nat i onal Fi r e Protect i on Associ at i on. They are: wal l hood - 100cubi c f eet per mi nut e ( CFM) / square f oot hood f ace; i sl and hood - 150 CFM/ square f oohood f ace; shel f hood - 200 CFM/ f oot ( l engt h of shel f ) .

Ai r must be br ought i nt o t he ki t chen t o r epl ace t he l ar ge amount s of ai r t hat ar eexhaust ed. Some of t hi s makeup ai r i s br ought i n f r omt he di ni ng areas, but most i t i s br ought i nt o t he ki t chen di r ect l y f r om t he out si de. The out si de ai r may havt o be heat ed i n t he wi nt er and cool ed i n t he summer . I n some cases, t he ai r i scool ed wi t h r ef r i ger at i on equi pment .

eat i ng and cool i ng of l arge amount s of makeup ai r wast es energy. Thi s i s especi alt r ue i f t he makeup ai r i s cool ed wi t h r ef r i ger at i on equi pment .

Regul at i ons pr escr i be t he desi gn cr i t er i a f or vent i l at i ng equi pment but do not govethei r oper at i on. Al so, t hese r egul at i ons make no di st i nct i on bet ween gas andel ect r i c equi pment .

t i s good sense not t o vent i l at e t he ki t chen at f ul l desi gn r at e when t her e i sl i t t l e or no cooki ng bei ng done. Large vent i l at i ng syst ems may have more t han oneexhaust f an. Onl y t he f ans needed t o r emove the smoke, vapors, f ood odors, and hegenerated at any one t i me need t o be t ur ned on. I n case of a si ngl e f an syst em, at wo- speed or t hr ee- speed f an can reduce t he exhaust ai r f l ow.

he f ew ener gy management pr i nci pl es appl i cabl e t o t he ki t chen vent i l at i ng syst emsare si mpl e t o appl y. They are:

o Operat e onl y t he number of exhaust f ans r equi r ed t o capt ur e cooki ng vapors and smoke.

o Oper ate t wo- speed f ans or t hr ee- speed f ans at t he l owest spee r equi r ed t o capt ur e cooki ng vapors and smoke.

o Turn of f f ans when not needed.

o Keep f i l t er s cl ean t o assur e pr oper ai r f l ow t hr ough vent i l at syst em.

( b) Oper at i on of Exhaust Fans. Oper at e t he vent i l at i ng syst em wi t h tsmal l est number of f ans whi ch wi l l capt ur e al l t he cooki ng vapors and smoke. Youcan assume t hat t he l at ent heat wi l l al so be capt ur ed and r emoved. The manner andl ocat i on of t he makeup ai r suppl y and t he t ypes and l ocat i on of cooki ng equi pmentdet er mi ne whi ch f ans pr ovi de t he best vent i l at i on. Det er mi ne t hi s best by





exper i ment i ng wi t h oper at i on of t he syst em.

When f orced makeup ai r i s used f or t he ki t chen, cer t ai n makeup f ans shoul d bei nt er l ocked el ect r i cal l y wi t h cer t ai n exhaust f ans. Thus, when a f an i s t ur ned oft o reduce t he amount of ai r exhaust ed, t he makeup ai r wi l l be reduced by t he sameamount . Thi s shoul d be checked at each di ni ng f aci l i t y.

Many si ngl e- f an vent i l at i ng syst ems do not have a two- speed or t hr ee- speed f an.Wei gh the cost of changi ng t he f an agai nst t he ener gy savi ngs by operat i ng thesyst em at a l ower vent i l at i on r at e. Most of t he savi ngs woul d be i n t he heat i ng acool i ng of makeup ai r .

t makes sense t o t ur n of f exhaust f ans when t hey ar e not needed t o r emove smoke anvapor s or t o keep t he ki t chen cool . The nat ur al updr af t t hr ough t he vent i l at i nghood wi l l pr ovi de some vent i l at i on f or t he ki t chen. I t may be enough t o capt ur e tsmoke and vapors wi t h l i mi t ed cooki ng.

( c ) Fi l t er s . When gr ease ext r actors ar e used i n a vent i l at i ng syst emt her e i s no cl eani ng pr obl em except f or empt yi ng t he gr ease r ecept acl e and wi pi ngdown t he hood at t he end of t he day. Manuf actur er s of t hese gr ease ext r act ors cl at hat t he ext r act or s wi l l not accumul at e enough l i nt , dust , and gr ease to r equi r ewashi ng more t han once or t wi ce each year .

When f i l t er s ar e used ( especi al l y i n ol der di ni ng f aci l i t i es) , cl ean t hem as of t en necessar y. Al t hough cl eani ng of t he f i l t er s i s a messy j ob, i t i s a si mpl eoperat i on. The f i l t ers may be r emoved and put t hr ough t he di shwasher anyt i me t he

syst emi s shut down. The f r equency of washi ng f i l t ers depends on t he cooki ngoperat i on and may be necessar y once a week or once a month.

. Fi r e Pr event i on.

ou must est abl i sh an ef f ect i ve f i r e prevent i on program. An ef f ect i ve and meani ngfpr ogr ammust have t he f ol l owi ng basi c el ement s:

o Cont i nui ng f i r e pr event i on educat i on f or al l per sonnel .

o I dent i f i cat i on and el i mi nat i on of f i r e hazar ds.

o Enf or cement of f i r e r egul at i ons.

o Adequat e f i r e pr ot ect i on f or f aci l i t i es and act i vi t i es.

o The i nst al l at i on commander ' s st r ong support and emphasi s on f i r e prevent i on

a. Educat i on/ Tr ai ni ng of Per sonnel . The obj ect i ves of f i r e pr event i on educatar e t o mot i vat e al l per sonnel t o:

o Adopt and pr act i ce f i r e- saf e habi t s.

o Recogni ze and el i mi nat e f i r e hazar ds i n t hei r wor k and l i vi ng quar t er s.

o Lear n how t o r epor t a f i r e.

o Use f i r st - ai d f i r ef i ght i ng equi pment .

o Lear n evacuat i on pr ocedur es.o Cor r ect hazar dous condi t i ons when t hey are r ecogni zed.

f t hey cannot cor r ect a pr obl em, t hey shoul d r epor t t he condi t i on t o t hei r bui l di nf i r e war dens or t he f i r e depar t ment .

he f i r e depar t ment gi ves f i r e prevent i on t r ai ni ng, l ect ures, and demonst r at i ons.They use vi sual ai ds and speci al i zed l esson pl ans. The f i r e depar t ment gi ves t hi st r ai ni ng f or :

o Tr oop uni t s.

o Occupant s of f ami l y housi ng.





o Funct i onal or gani zat i ons.

o Soci al gr oups r equest i ng the ser vi ce.

rof essi onal l y pr epar ed t r ai ni ng ai ds may be acqui r ed t hr ough:

o The audi ovi sual l i brar y.

o The Nat i onal Fi r e Pr ot ect i on Associ at i on.

o

Fi r e i nsur ance and under wr i t i ng or gani zat i ons.o St at e and r egi onal f i r e school s.

o Speci al i zed i ndust r i al gr oups.

he week of Oct ober 9t h, t he anni ver sar y of t he great Chi cago f i r e, i s desi gnat edeach year as t he nat i onal "Fi r e Prevent i on Week". Thi s week i s desi gnated by t hePr esi dent of t he Uni t ed St at es. You shoul d t ake par t i n t hi s nat i onwi de ef f or t t oreduce t he l oss of l i f e and pr oper t y f r om f i r es. Sect i on l eader s ar e ur ged t opar t i ci pat e i n Fi r e Prevent i on Week t hr ough:

o Publ i ci t y.

o Educat i on Progr ams.

o Demonst r at i ons.

o Di spl ays.

o Speci al event s.

ou may use f i r e dr i l l s t hat i nvol ve t he r esponse of f i r e t r ucks onl y i f author i zedby t he i nst al l at i on f i r e mar shal l or f i r e chi ef . Use seasonal campai gns t o st r esshazar ds most common dur i ng par t i cul ar seasons of t he year . The i nst al l at i on f i r edepar t ment wi l l pr ovi de f i r e pr event i on t r ai ni ng and mat er i al s when r equest ed.

b. Pr epar at i on f or I nspect i ons. The f aci l i t y i nspect i ons ar e i nt ended t o enspr ompt cor r ect i on of f i r e hazar ds. I nspect or s can al so i ncor por at e t hese condi t i oi nt o the di ni ng f aci l i t y' s saf et y and occupat i onal heal t h hazar d abat ement pl an.

he f r equency of l ocal f i r e prevent i on i nspect i ons ar e deter mi ned by one or mor e oft he f ol l owi ng f act or s: cl ass of const r uct i on, bui l di ng or ar ea occupancy hazar d,known f i r e l oadi ng, and t he cr i t i cal ness of nor mal act i vi t y. Suggest ed i nspect i onf r equenci es ar e as f ol l ows:

o Weekl y f or ext r a hazardous occupancy f aci l i t i es when t he f i r e l oadi ng a ongoi ng acti vi t y pr esent a hi gh r i sk t o l i f e, saf et y, or sever e f i r e pot ent i al .

o Mont hl y f or ai r cr af t par ki ng apr ons, hanger s and docks, pl aces of publ i assembl y, engi neer and vehi cl e mai nt enance shops, warehouses, hospi t al school s, chi l d day car e cent er s, commi ssar i es, post al exchanges, and el ect r oni c dat a pr ocessi ng/ comput er act i vi t i es.

c. Bui l t i n Pr ot ecti on Devi ces.

( 1) Fi r e Pr ot ect i on Engi neer i ng. Sound f i r e pr ot ect i on engi neer i ng i srequi r ed i n al l r epai r and const r uct i on pr oj ect s. Thi s l i mi t s f i r e spr ead and savl i ves. Fi r e pr ot ect i on syst ems and const r uct i on f eat ur es must compl y wi t h DOD f i rpr ot ect i on pol i ci es, TM 5- 812- 1, and NFPA st andar ds. Fi r e pr ot ect i on engi neer i ngconsi der at i ons i ncl ude:

o Faci l i t y desi gn.

o Const r uct i on met hods and mat er i al s.

o Si t i ng.





o I nst al l ed f i r e ext i ngui shi ng syst ems.

o Fi r e det ect i on al ar m syst ems.

o Water suppl i es.

o Ut i l i t i es.

o Occupancy.

o

Mai nt enance.o Economi cs.

( 2) Pr ot ect i on Syst ems. Ensur e t hat aut omat i c spr i nkl er syst ems, aut omat ismoke det ect or syst ems, and f i r e ext i ngui sher s are i nst al l ed and mai nt ai nedpr oper l y, as descr i bed bel ow.

( a) Aut omat i c Spr i nkl er Syst ems. DOD 4270. 1 gi ves gui dance f ori nst al l i ng aut omat i c spr i nkl er syst ems. Spr i nkl er s shoul d be i nst al l ed i n:

o Combust i bl e bui l di ngs wi t h t he f i r e l oss pot ent i al ( bui l di ngs and cont ent ) of $1 mi l l i on or mor e. Al so, i n bui l di ngs of l e val ue when a f i r e may cause a ser i ous i nt er r upt i on or l oss of l i f e. USAR cent er s ar e excl uded f r om t hi s requi r ement .

o Pi er and whar f subst r uct ur es of combust i bl e const r uct i on and f i r e l oss pot ent i al of $1 mi l l i on or mor e.

o War ehouse and st or age bui l di ngs, r egar dl ess of const r uct i on t ype, wi t h f i r e ar eas over 15, 000 squar e f eet , or f or l esser f i r e ar eas when t he f i r e l oss pot ent i al i s $1 mi l l i on or mor e

o Bui l di ngs or ar eas of bui l di ngs of noncombust i bl e or f i r e-r esi st i ve const r uct i on t hat st or e moder at e or l ar ge vol umes of combust i bl e mat er i al s, or t hat creat e a f i r e or expl osi on hazard.

o St or age and ser vi ce ar eas i n f i r e- r esi st ance or noncombust i bl hospi t al s.

o Commer ci al , i ndust r i al , or t echni cal bui l di ngs, pl aces of pub assembl y, or ot her f aci l i t i es t hat cont ai n l ar ge amount s of combust i bl e mat er i al s. Thi s requi r ement appl i es to f i r e ar ea over 15, 000 squar e f eet , r egar dl ess of const r uct i on t ype. Th r equi r ement al so appl i es f or l esser f i r e ar eas when t he f i r e l oss pot ent i al i s $1 mi l l i on or mor e.

peci al consi der at i on wi l l be gi ven t o i nst al l i ng aut omat i c spr i nkl er s i n pl aceswher e access by f i r ef i ght er s i s di f f i cul t . Exampl es ar e bui l di ngs t hat ar e l ar ge compl ex, wi ndowl ess, or bel ow gr ound.

Aut omat i c spr i nkl er syst ems wi l l have bot h l ocal and t r ansmi t t ed wat er f l ow al ar msi gnal s. The l at t er wi l l be r ecei ved at t he f i r e depar t ment al ar m cent er . When

t hi s i s not possi bl e, t hey may be recei ved by a per son who i s cont i nuousl y on dut yI mpai r ed spr i nkl er syst ems, or ot her f i r e pr ot ect i on systems, wi l l be gi ven t hehi ghest pr i or i t y f or f ul l r estor at i on t o ser vi ce.

OTE: Separ at e ar eas pr ot ect ed by aut omat i c spr i nkl er s f r om unspr i nkl er ed ar eas wi t h par t i t i ons. These par t i t i ons must have a f i r e r esi st ant r at i ng of a l east 1 hour and f i r e door s of a compar abl e r at i ng at t he openi ngs.

( b) Automat i c Smoke Det ect or Syst ems. You shoul d have ei t herPhot oel ect r i c or i oni zat i on t ype smoke det ect or s i nst al l ed i n your f ood ser vi cef aci l i t y. Except f or bat t er y- power ed smoke det ect or s, det ect or s shoul d beper manent l y be wi r ed t o an el ect r i cal ci r cui t wi t hout di sconnect swi t ches.

( c) Fi r e Ext i ngui sher s. Ensur e t hat f i r e ext i ngui sher s ar e i nspect ed




at l east weekl y. Fi r e depar t ment per sonnel shoul d al so i nspect t hem r egul ar l y.Dur i ng t hese i nspect i ons, f i r e depar t ment per sonnel wi l l not e on DA For m 5381- R t oshow t hat t he ext i ngui sher s have been i nspect ed.

ractice Exercise

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qm6198 lesson - evaluate sanitation, safety, nbc, energy, and fire

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