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MANUAL OF NAVAL PREVENTIVE MEDICINE
5-4 DRESSING ROOMS AND LOCKERS
a. Dressing rooms or designated dressing areas must be provided
outside of food preparation, storage, and serving areas, equipment storage
areas, and  sculleries when employees routinely change their clothes within
the establishment.
b. Adequate lockers or other suitable facilities must be provided and
used for the storage of employees' clothing and belongings.
c. Dressing rooms, designated dressing areas, and lockers must be kept
clean and orderly.
5-5 HOUSEKEEPING
5-5.1
GENERAL
5-5.2
CLEANING METHODS
5-5.3
SERVICE SINKS OR CURBED CLEANING FACILITY
5.5.4
MAINTENANCE EQUIPMENT AND SUPPLIES
5-5.5
UNNECESSARY PERSONS
5-5.1 General
The entire food service facility and all areas of the property used in
connection with operation of the establishment must be kept neat, clean,
and free of litter, refuse, and garbage.
a. Dustless methods of cleaning must be used, such as wet cleaning,
vacuum cleaning, mopping with treated mops, or sweeping using a broom with
dust arresting compounds.
b. Sponges may not be used in contact with cleaned and sanitized or
in-use Food Contact Surfaces.
5-5.3 Service Sinks or Curbed Cleaning Facility
a. The cleaning of mops and similar cleaning tools and materials, and
the disposing of mop water and similar liquid wastes in food preparation
sinks, hand washing facilities, and warewashing facilities is prohibited.
b. At least one service sink or curbed cleaning facility with a floor
drain must be provided for cleaning mops and for the disposal of mop water
and similar liquid waste.
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