Commanding Officers - P-5010-10028

MANUAL OF NAVAL PREVENTIVE MEDICINE

1-4.9 Commanding Officers

1-4.9.1

Introduction

1-4.9.2

Supply Officer

1-4.9.3

Food Service Officer

1-4.9.4

Preventive Medicine Authority

1-4.9.5

Person in Charge

1-4.9.1 Introduction

Each commanding officer has the ultimate responsibility for ensuring that

food and beverages served within their jurisdiction are safe and wholesome.

Guidance and support regarding sanitary food preparation, however, must be

provided by the supply and medical departments.

1-4.9.2 Supply Officer

The supply officer is responsible for procurement, receipt, inspection,

storage, and issue of food items.

1-4.9.3 Food Service Officer

The food service officer is in direct charge of the food service division

in a command and is responsible for the preparation, serving, and storage

of food.

1-4.9.4 Preventive Medicine Authority (PMA)

The PMA is responsible for the following:

Routine inspection of all food establishments including:

(1) Surveillance to ensure sanitary storage, preparation and

serving of food, and for the disposal of food wastes;

(2) Sanitation surveillance of food service spaces and cleaning of

equipment and utensils;

b. Sanitation inspection of Navy and Marine Corps exchange food

outlets, e.g., restaurants, cafeterias, snack bars, auxiliary resale

outlets (AROs), etc;

c. Fitness for human consumption inspections to ensure food items are

received from approved sources;

d. Medical screening of food service personnel for disease or unclean

habits;