CHAPTER 1, FOOD SAFETY
a. This chapter provides guidance for all military and non-military
personnel of the Navy, Marine Corps and the Military Sealift Command
involved with food safety/food service sanitation.
b. This chapter is based on the U.S. Public Health Service, Food and
Drug Administration (FDA) "Food Code," which may also be used for guidance.
When principles and procedures in these publications vary, this chapter
must take precedence.
This chapter prescribes the policies, procedures, and responsibilities for
implementing the Navy and Marine Corps Food Safety/Food Service Sanitation
Program. It applies to all food service operations within the Navy and
Marine Corps, including the Military Sealift Command, Navy Reserve and
Marine Corps Reserve.
a. The following definitions of words and terms apply in the
interpretation of this chapter.
(a) "Food additive" means any substance the intended use of
which results or may reasonably be expected to result, directly or
indirectly, in its becoming a component or otherwise affecting the
characteristics of any food (including any substance intended for use in
producing, manufacturing, packing, processing, preparing, treating,
packaging, transporting, or holding food; and including any source of
radiation intended for any such use), if such substance is not generally
recognized, among experts qualified by scientific training and experience
to evaluate its safety, as having been adequately shown through