Inspect Unit Food Service Operations

EQUIPMENT NEEDED: Thermometer, Self-Indicating Bimetallic, 0° F to 220° F, NSN 6685-00-444-6500. Clipboard with writing material. BACKGROUND INFORMATION: Some foods support the rapid growth of disease organisms that cause diarrhea; these foods are called: POTENTIALLY HAZARDOUS FOODS Examples of potentially hazardous foods include but are not limited to meats, fish, milk, creamed beef, gravies, soups, and chicken. Extra care and precautions must be taken with these potentially hazardous foods. Five factors most often involved in outbreaks of diarrhea caused by contaminated foods are— Failing to keep potentially hazardous foods cold (below 40° F) or hot (above 140° F). Allowing potentially hazardous foods to remain at warm temperatures (41° F to 139° F). Preparing foods 3 hours or more before being served. Allowing sick employees to work. Permitting poor personal hygiene or sanitation practices by food handlers. Example: Not washing hands after using the latrine; improperly washing and sanitizing all cooking utensils. STEPS OF PERFORMANCE: IN GARRISON OR WHEN FOOD IS PREPARED IN A FIELD FOOD SERVICE FACILITY: STEP 1: Have the supervisor check the temperature of potentially hazardous foods. If hot—food should be 140° F or above. If cold—food should be 40° F or below. STEP 2: Check personnel for illness and skin infection. STEP 3: Check food handling techniques and personal hygiene. STEP 4: Have the supervisor check the food temperature in cold storage units. STEP 5: Check handwashing facilities. Are they being used by food handlers? STEP 6: Check doors and windows. Are they closed or screened to prevent flies from entering? NOTE See FM 10-23 for the correct operating procedures for a field kitchen facility (mobile field kitchen [MKT-75] or kitchen tent [M-1948]). WHEN FOOD IS BROUGHT TO YOUR UNIT IN THE FIELD: STEP 1: Check the preparation of insulated containers.
For hot foods, the container should be preheated by the use of boiling water. Foods should be placed in the container while they are hot (above 140° F). For cold foods, the container should be prechilled by the use of ice. Foods placed in the container should be cooler than 40° F. Always check the container and the insert seals to ensure that they are intact and in good condition to aid in keeping food at its required temperature. NOTE See FM 8-34 and FM 10-23 for the correct procedures for preparing the insulated containers. STEP 2: When the insulated container arrives, the supervisor must check the food temperature before serving. Make sure it is 140° F or above for hot foods and 40° F or below for cold foods. If the temperature is in the danger zone, contact the medical authority for instructions. STEP 3: Check for handwashing devices for use by service members.
STEP 4: Check the mess kit laundry, if used. Make sure service members are using the mess kit laundry correctly. The food waste is placed in a scrap can. Wash the kit in warm, soapy water (120° F to 140° F) using a long-handled brush to scrub. Rinse the mess kit in clear, boiling water. Disinfect the mess kit by immersing it in clear, boiling water for 10 seconds. Each mess kit laundry setup of four cans will support 80 personnel. Air-dry mess kits. NOTE If a sanitation center or immersion heaters are not available, food service disinfectant may be used. Make sure the label directions are being followed. Each setup of four cans will support 100 personnel. The setup consists of one can for food scraps, one can with soapy water, a clear rinse can, and a final rinse can with food service disinfectant.
STEP 5: Check the sanitation center, if used. The sanitation center is a set of one garbage can and three sinks with the M2 field range burners, or the modern burner unit, and thermometers. The first sink has warm, soapy water. The second sink has clear, 170° F water. The third sink has clear, 180° F water. If thermometers are not available, the third sink must have boiling water. Food is scraped into the garbage can. Scrub mess kit in the warm, soapy water by using a long-handled brush. Rinse the mess kit in the second sink of clear, 170° F water. Disinfect the mess kit by immersing it in the third sink of 180° F water for 10 seconds. Air-dry mess kits.