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FOOD ESTABLISHMENT SANITATION
A series of general sanitation requirements for food establishments are
discussed in this paragraph. The information comes from Military Standard 909. There
are 20 aspects or factors discussed. These requirements apply to sanitation
inspections both at commissary stores and at Troop Issue Supply Activities.
a. Premises. The premises must present a clean and orderly appearance.
They must be well drained. They must be free of environmental conditions and/or
materials that are a nuisance or a hazard to sanitation. Adequate groups maintenance
is very important. The area must be free of weeds, debris, and unused equipment and
materials. The area must be free of waste materials that are stored or handled in such
a manner as to be a potential health hazard. The presence of any breeding area for
insects, rodents, or birds must not be permitted. If the plant grounds are bordered by
grounds not under the plant operator's control, care must be exercised in the plant by
inspection, extermination, or other means to effect exclusion of pests, dirt, and other filth
that may be a source of food contamination. The approaches to receiving and shipping
docks must be kept clean and maintained to minimize dust.
b. Raw Materials. All raw materials must be obtained from approved sources
as required by AR 40-657 and must be protected from contamination, adulteration, and
c. Single-Service Articles and Packaging Materials. Single-service articles
and packaging materials must be free of contamination and maintained in sanitary
boxes, cartons, tubes, or otherwise protected and handled in a sanitary manner, as food
items.
d. Construction of Building. The building must be large enough to
accommodate the operation without hampering sanitary practices. Floors, walls, and
ceilings must be constructed of materials that can readily be kept clean, sanitary, and in
good repair. An unnecessary clutter of wiring, pipes, hangers, ducts, etc., must be
avoided. Ceilings over areas with unpackaged food must be free of peeling paint
(painted ceilings must be avoided) and condensates. The exterior openings, including
doors, windows, conveyor openings, pipe openings, and vents, must be clean and in
good repair. Where practicable, exterior openings should be equipped with screens or
other effective means (that is, air curtains) to prevent the entrance of insects, rodents,
and other animals. When the screening of openings is impracticable, such as in
receiving areas, flying insect entry should be controlled by properly positioned air
curtains large enough to cover the total door opening. Air curtains must comply with the
National Sanitation Standard No. 37 for Air Curtains for Entranceways in Food
Establishments. Screen doors should open outward and be self-closing. Rooms in the
processing areas must not open directly into any barns or stables, living quarters,
toilets, garages, or heavy maintenance shops.
MD0717
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