Commandant Of The Marine Corps

CHAPTER 1, FOOD SAFETY

1-4.7 Commandant Of The Marine Corps

a. The Commandant of the Marine Corps (CMC) administers the food

service program for the Marine Corps which includes the procurement,

storage, issue, accounting for the preparation, and serving of food in

appropriated fund messing facilities.

b. Food Management Team, United States Marine Corps. The mission of the

Food Management Team is to render assistance in raising food quality,

achieving economy, and increasing effectiveness at the various activities

visited.

c. Information concerning the Food Service and Subsistence Management

Programs within the Marine Corps may be

found in Marine Corps Order P10110.14, "Food Service and Subsistence

Management Manual."

1-4.8 U.S. Army Veterinary Services

As DoD Executive Agent for veterinary services, the U.S. Army Veterinary

Service is responsible for all aspects of military veterinary medicine

which includes food wholesomeness and food safety assurance mission.

Regional Veterinary Service Support Commands are responsible for the

development of a product verification program that will ensure the quality

of food ordered at the food establishment. This program includes cursory

spot checks, specific product audits, and special audits directed by

Defense Personnel Support Activity (DPSC) or at the customers request.

Veterinary services should be utilized to the fullest extent possible by

all Navy and Marine Corps food establishments. Services available are:

a. Training of ordering activity (receiving) personnel in

evaluating food products at receipt, to include delivery vehicle sanitation

and specific commodity knowledge.

Laboratory examination of food products.

c. Development of the approved lists of food suppliers

and the publication of the "Directory of Sanitarily Approved Food

Establishments for Armed Forces Procurement."