(2) Installation commanders
The commander of an installation exercises his responsibility for food
service sanitation through his director of medical activities and the preventive medicine
-- Each health and environment activity has assigned health and
environment technicians who are technically qualified to conduct food service sanitary
-- During field operations, this responsibility shifts to the preventive
medicine section of the division medical battalion headquarters company, for divisional
units; or the supporting preventive medicine field service unit, or team, for non-divisional
Food service inspections by preventive medicine personnel are of
two types: announced and unannounced.
-- The announced inspection is a scheduled inspection conducted at
regular intervals. Both the unit commander and the dining facility manager are notified
prior to the inspection.
-- The unannounced inspection is conducted on an irregular basis
so that the dining facility will be observed in its normal mode of operation.
-- The dining facility manager is not given advance notification.
-- However, as a matter of normal military courtesy, the inspecting
individual reports to the unit headquarters or orderly room and notifies the unit
commander before proceeding to the dining facility for the inspection.
Inspections are usually conducted between 1000 and 1400 hours
and include the serving of the noon meal.
-- The inspector is accompanied by the dining facility manager
-- Emphasis is on proper temperature control, proper food storage,
cleanliness, and proper food handling techniques.
-- On-the-spot corrections are encouraged.
-- The results of the inspection are discussed immediately with the
dining facility manager.