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CHAPTER 1, FOOD SAFETY
e.
The provision of food service sanitation training programs;
f.  Review of local plans and design specifications relating to
construction of new food establishments and renovation of existing
facilities;
g.  Pre-operational inspections conducted on all new food
establishments;
h.  Maintaining regular liaison with the US Army Veterinary Services
to ensure adequate services are provided.
i.  In the absence of US Army Veterinary Inspectors the PMA is
responsible for sanitary inspections of Navy and Marine Corps commissaries.
j.  Epidemiological investigations in the event of foodborne
outbreaks.
1-4.9.5 Person in Charge
The food establishment manager shall be the person in charge or shall
designate a person in charge.  In military galleys the food service officer
or leading mess management specialist/cook shall normally be the person in
charge. A person in charge shall be required on site as specified in
Section 2-1.1 of this chapter. See Section 2-1 for more details on the
person in charge.
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