Food handlers with boils or open infections of the skin must not be
permitted to handle food.
Food handlers must not willfully conceal signs and symptoms of infection.
Permanent food handlers returning to food handling duties after a
continuous period of 30 days or more away from such employment for any reason must
be given a medical examination before resuming food handling duties.
It is the dining facility manager's responsibility, delegated by the
commander through the dining officer, to inspect daily all kitchen personnel for signs of
any illness, for lesions of the skin, and for general cleanliness and neatness.
The food service supervisor should enforce rules of personal hygiene
among food service personnel, including the following:
Fingernails trimmed and clean
-- Uniform clean, neat, and sufficient to cover the body trunk and
armpits. A headpiece should be worn.
-- Hand washing with soap and, preferably, hot water and a nailbrush
after urinating or defecating, or after handling any unclean article. Hand washing in this
way is one of the most effective general methods for the prevention of intestinal
2-14. MEASURES APPLICABLE TO THE VEHICLE
A number of measures can be taken to control/prevent the development of food-
and water-borne diseases. In the paragraphs that follow, we will examine some of
FOOD- / WATER-BORNE DISEASES
Cleanliness of equipment and utensils
Insect and rodent control
Food service inspections