CHAPTER 1, FOOD SAFETY
a. A three compartment deep sink is basic for proper manual
warewashing procedures. If a three compartment sink cannot be provided, a
two compartment sink and/or other containers, e.g., large kettle, etc., may
be used provided adequate provisions are made to accomplish the six steps
of the warewashing process.
b. Accessory equipment and supplies required for proper manual
warewashing include a booster heater for the final rinse sink; thermometers
for monitoring the final rinse water temperatures, a drip and drain basket
and/or arm length rubber gloves for the final rinse, approved brushes, hand
warewashing compounds, and sanitizing agents.
4-2.19.2 Field Messing
Manual warewashing methods are contained in NAVMED P-5010 Chapter 9,
Preventive Medicine for Ground Forces.
4-2.20 Alternative Manual Methods
When warewashing in sinks or warewashing machines is impractical,
warewashing will be done by alternate methods, as approved by the PMA:
a. Disassemble as necessary to permit access to all parts;
b. Scrape or rough clean to remove gross food particle accumulation,
c. Clean the equipment using a high pressure detergent spray, a line
pressure spray detergent foam or a swabbing/brushing procedure using a
d. Rinse the washed equipment with potable water or detergent-
e. Manually swab or pressure spray the equipment with the
concentration of detergent-sanitizer or chemical sanitizer specified on the
4-3 WAREWASHING AGENTS
a. Detergents. The efficiency of the detergent is affected by the
degree of hardness of the water. Different detergents are available for
hard and soft waters. Preference should be given to a detergent
demonstrated to be effective with the particular water supply used. Water
produced by a ship's distilling plants is normally very soft.
b. Detergent Feeding. Detergent must be added to warewashing
machines. It can be added manually; however, automatic dispensers are
highly recommended. The proper amount of detergent will depend on the