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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:
a.
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;
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