MANUAL OF NAVAL PREVENTIVE MEDICINE
finger cot or stall protects the lesion and a single-use glove is worn over
the impermeable cover.
(2) On exposed portions of the arms, unless the lesion is covered
by a dry, durable, tight-fitting bandage.
2-2.2 Physical Examination (Medical Screening)
All food employees shall be medically screened for evidence of communicable
disease prior to initial assignment in food service. The health screening
does not normally include a physical examination but shall be sufficient to
detect evidence of diseases that may be transmitted by food. Subsequent
health screening (e.g. annual evaluation) is not routinely required.
The health screening may be conducted by a physician or a non-physician
health care provider, e.g., environmental health officer, nurse corps
officer, preventive medicine technician, independent duty hospital
corpsman, civilian nurse and civilian environmental health technician.
Civilian food employees may be screened by local military medical
facilities or they must present documentary evidence, acceptable to the
local medical authority, that a complete and thorough health screening has
been accomplished. All screening shall be documented using a locally
prepared special Standard Form 600, which shall be reviewed by
the local medical authority. An example of this form is found in Appendix
2-2.3 Exclusions and Restrictions.
The local medical authority shall:
a. Exclude a food employee from a food establishment if the employee
is diagnosed with an infectious agent specified in
b. Restrict a food employee from working with exposed food; clean
equipment, utensils, and linens; and unwrapped single-service and single
use articles, in a food establishment if the food employee is:
(1) Suffering from a prohibited symptom specified in
Section 2-2.1.2, or
(2) Is not experiencing a symptom of acute gastroenteritis
specified in Section 2-2.1.2 but has a stool that yields a specimen culture
that is positive for Salmonella typhi, Shigella spp., Escherichia coli
O157:H7, or hepatitis A virus.
c. If the population served is a highly susceptible population,
exclude a food employee who has symptoms specified in Section 2-2.1.2 or
meets one or more of the following high risk conditions:
(1) Is suspected of causing, or being exposed to a confirmed