FOOD ESTABLISHMENT SANITATION
ORGANIZATION AND RESPONSIBILITIES FOR INSPECTION
a. The Surgeons General. The Surgeons General of the Army and Air Force
will develop and assure that uniform and efficient inspection procedures are used by
military veterinary personnel to determine if foods are wholesome or food
establishments sanitarily acceptable.
b. Health Services Command/Major Overseas Command. The Commander,
United States (US) Army Health Services Command (HSC), and each major overseas
command are responsible for the inspection of food and food establishments performed
by Army Veterinary Service personnel within their respective commands. The required
coordination and supervision of veterinary inspections within each of these major
commands are effected by technical letters and supervisory visits by the assigned
(1) United States Army Health Services Command. The HSC serves as the
manager for the Army's health care and health education functions within the
continental United States (CONUS), Alaska, Hawaii, Panama, Puerto Rico, Guam,
Johnston Island, and the Trust Territory of the Pacific Islands.
(a) These health care services include hospitalization, outpatient care,
environmental hygiene, dental care, optometric care, veterinary services, nursing care,
physical and occupational therapy, and dietetic services. United States Army medical
centers (MEDCEN) and Army medical department activities (MEDDAC) provide these
(b) Health Services Command's responsibility for health care
education, training, medical doctrine, and combat developments is consolidated under
the Academy of Health Sciences (AHS) at Fort Sam Houston, Texas.
(2) Major overseas commands. The major overseas commands are located
in Europe, Japan, and Korea.
c. Military Veterinary Service.
(1) Sanitary inspections of food establishments desiring to sell to the
Department of Defense (DOD) are conducted by the personnel of the military veterinary
service. The primary objective when inspecting food or food establishments will be to
protect the health of military personnel from foodborne illnesses.