Food Employee

MANUAL OF NAVAL PREVENTIVE MEDICINE

k. Identifying the source of water used and measures taken to ensure

that it remains protected from contamination such as providing protection

from backflow and precluding the creation of cross connections;

l. Identifying poisonous or toxic materials in the food establishment

and the procedures necessary to ensure they are safely stored, dispensed,

used, and disposed of according to current regulations;

m. Identifying critical control points in the operation; from

purchasing through sale or service, that may contribute to foodborne

illness and explaining steps taken to ensure that the points are controlled

in accordance with the requirements of this manual;

n. Explaining the details of how the person in charge and food

employees comply with a HACCP plan, if a plan is required by current

regulations, or an agreement between the regulatory authority and the

establishment, and

o. Explaining the responsibilities, rights, and authorities assigned

by this chapter to the:

(1) Food employee,

(2) Person in charge, and

(3) Preventive medicine authority (PMA)/regulatory authority.

2-1.2.1.B Food Employee

Based on the risks of foodborne illness inherent to the food operation,

during inspections and upon request, the employees shall demonstrate to the

regulatory authority knowledge of foodborne disease prevention, application

of the hazard analysis critical control point principles, and the

requirements of the NAVMED P-5010-1, as it relates to the food operation,

by:

a. Describing the relationship between the prevention of foodborne

disease and the personal hygiene of a food employee;

b. Explaining the significance of the relationship between

maintaining the time and temperature of potentially hazardous food and the

prevention of foodborne illness;

c. Stating the required temperatures and times for the safe

refrigerated storage, hot holding, cooling, and reheating of potentially

hazardous food; and