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MANUAL OF NAVAL PREVENTIVE MEDICINE
(2) Preventive medicine technicians;
(3) Environmental health officers;
(4) Personnel who supervise or train food service personnel and are
successful graduates of a supervisor/manager food safety training course
approved by the PMA (must re-qualify every 3 years).
b.  Navy and Marine Corps food management teams may conduct food
service sanitation training during official visits to commands provided the
instructors are certified as required by SECNAVINST 4061.1 series.
c.  The 4-hour employee food safety training course shall include the
following topics.
(1) This course shall be based on the competencies listed in
section 2-1.2.1.B of this chapter and consists of the following required
topics.
(2) Topics:
(a) Personal Hygiene/Health Requirements
(b) Using Thermometers and Keeping Temperature Logs
(c) Inspection and Storage of Food
(d) Food Preparation and Serving
(e) Cleaning & Sanitizing
d.
A separate Food Safety Training Certificate (NAVMED 4061/1) for
each food employee, supervisor, and person in charge must be kept on file
by the person in charge at the work location. Certificates will not be held
by individual personnel except on the occasion of transfer or dismissal.
These certificates must be verified by supervisory personnel and the PMA
during routine sanitation inspections.
2-1.2.2.D Supervisor/Manager Training Course
a.  Food service sanitation/food safety training must be offered in
accordance with SECNAVINST 4061.1 series and if approved by the area PMA,
other programs (such as the National Restaurant Association, Serving Safe
Food/Applied Food Service Sanitation ServSafeŽ Courses or the Educational
Testing Service Program) that meet the competency based requirements can be
substituted.  All training programs must be conducted by qualified food
sanitation instructors.  Instructors qualified to teach the food safety
training for managers and supervisors are:
(1) Environmental health officers;
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