INTRODUCTION TO FOOD SERVICE INSPECTIONS
Section I. OVERVIEW
a. The Army Medical Department is responsible for monitoring food safety and
sanitation in support of 995 troop dining facilities, 212 club operations, and 2,070
exchange food service facilities. These facilities prepare and serve an estimated 1.5 to
1.8 million meals a day. During FY 1988 and FY 1989, ten foods-related outbreaks
were reported involving 848 individuals. Of these, 154 were hospitalized.
b. Many more cases of foodborne illness occur than are reported. Surveillance
data has shown that there has been little decrease in the incidence of foodborne illness
with today's outdated food safety programs.
c. Studies in the United States and other countries have shown that certain
contributing factors are involved in foodborne disease outbreaks. These factors are (in
(1) Improper cooling of foods.
(2) Infected food handlers.
(3) Length of time between preparation and serving of food.
(4) Inadequate time/temperature exposure during food processing.
(5) Improper storage of hot foods.
(6) Inadequate reheating procedures.
(7) Ingestion of contaminated raw ingredients.
d. Disease investigation data show that there is a sequence of events, which
occurs in the foodborne disease transmission cycle. This sequence is:
(1) The offending microorganism(s) must be present in the people, animals,
or physical environment of the community.
(2) The toxic agent(s) must either be in the animal/plant, or it must be
contaminated during growing, harvesting, storage, or preparation.