-- Normally, a report of the inspection is left with the dining facility
manager, one is given to the unit commander, and one is forwarded through the director
of medical activities to the installation commander, depending on local policy.
-- The inspector rates the facility satisfactory or unsatisfactory.
Inspection checklists are locally devised.
If the inspection is to accomplish its purpose of detecting and
correcting any unsanitary practices, the personnel must be receptive to the inspector.
-- The inspector establish satisfactory "rapport" with the personnel
of the facility being inspected.
-- Such rapport can be established only by exercising courtesy,
respect, and consideration toward those being inspected.
2-15. MEASURES APPLICABLE TO THE SUSCEPTIBLE PERSON
Susceptibility to food- and water-borne diseases is general.
a. Vaccines. Vaccines of limited value exist for typhoid and paratyphoid fevers
and for cholera.
These vaccines are used as supplements to, not substitutes for, personal
hygiene and general sanitation.
No perfect vaccines exist for any of the other diseases discussed in this
b. Educate Personnel. Accordingly, all personnel must be instructed in the
causes, sources, modes of transmission, ways of preventing or controlling transmission
of intestinal and parasitic diseases. Personal hygiene must become a fixed habit.
c. Personal Hygiene. All personnel should learn and practice the principles of
personal hygiene, to avoid contracting and spreading of disease.
Particularly important measures applicable to the susceptible person are:
Sanitary disposal of body waste
Sanitation of personal equipment
Prompt reporting of disease symptoms.