Section II. FOOD PREPARATION AND SERVING
While it is desirable to make food as attractive as possible, it is more important to
assure sanitary methods of preparation, handling, and serving. High standards of
sanitary methods used in the handling of food and high standards of personal
cleanliness and health in all aspects of the food service program must be maintained.
Conveniently located, well-kept handwashing facilities for all food service personnel are
an absolute necessity in every Army kitchen. Handwashing after going to the latrine
must become a fixed habit and continually enforced by supervisors. Personnel who are
to be assigned as food handlers are given a physical examination by a physician.
Those who have communicable diseases or who are known to be carriers of such
diseases are not assigned as food handlers. Even more important than this initial
screening is the supervisor's daily on-the-job check of food-handling personnel for signs
of illness or infection. This inspection should be as thorough enough to make certain
that food handlers have no obvious signs of illness or infection; that their hands,
fingernails, and clothing are clean; and that they have no boils, rashes, or infections.
Food handlers should be instructed to report sore throats, colds, coughs, diarrhea,
vomiting, and other symptoms of infection and disease. Questionable cases are to be
referred to the senior medical advisor without delay.
RAW FRUITS AND VEGETABLES
a. General. Fruits and vegetables that are to be eaten raw must be washed
thoroughly in potable water before serving. This applies especially to leafy and root
vegetables such as lettuce, celery, cabbage, carrots, radishes, and fresh onions since
these vegetables are usually contaminated with organisms from the soil. In some areas
of the world, human waste is used as fertilizer. In such areas and in areas where
intestinal diseases are expected to be prevalent, locally produced fruits and vegetables
may not be consumed raw except with the approval of the command medical authority.
Under such conditions, hard-skinned fruits and vegetables with intact surfaces may be
used only after being thoroughly washed with potable water and soap or detergent,
rinsed in potable water, and peeled. Other fruits and vegetables, including leafy
vegetables, may be served raw if thoroughly washed in potable water with soap or
detergent and then disinfected by one of the following methods.
b. Chemical Disinfection. Chemical disinfection may be performed in the
(1) Trim the outer bruised or torn leaves of vegetables, but do not cut or peel
fruits and vegetables before disinfecting them.
(2) Wash the produce thoroughly in a solution prepared by dissolving one
package (4.77 ounces) of food service disinfectant in 20 gallons of water (preferably
warm water) according to the instructions on the package.