Temporary Food Service

MANUAL OF NAVAL PREVENTIVE MEDICINE

sanitation inspections. However, OPNAVINST 1700.9 series requires the

Preventive Medicine Service to conduct an initial and annual inspection of

Family Home Care Units.

(2) Commercial food service sanitation requirements (e.g., NSF

equivalent refrigeration units, dishwashers, three compartment sinks, etc.)

will not be applied to family home care units.

3-7 TEMPORARY FOOD SERVICE

3-7.1

REQUIREMENTS

3-7.2

INSPECTIONS AND APPROVALS

3-7.3

TYPES OF OPERATIONS

3-7.4

EQUIPMENT

3-7.5

SINGLE-SERVICE ARTICLES

3-7.6

WATER

3-7.7

SEWAGE

3-7.8

HAND WASHING

3-7.9

FLOORS

3-7.10

WALLS AND CEILINGS OF FOOD PREPARATION AREAS

3-7.1 Requirements

Temporary food establishments will comply with all of the requirements of

this chapter unless an exemption is granted by the PMA or is listed in this

section. Specific requirements and exceptions for temporary food

establishments are provided in this section.

3-7.2 Inspections and Approvals

a. The preventive medicine authority will inspect and approve

temporary food establishments prior to start of operations. The individual

or agency responsible for the temporary food establishment shall contact

the PMA at least 30 days prior to opening to obtain a permit to operate the

facility. A model form for requesting a permit to operate a temporary food

establishment is available in this chapter in Appendix C.

b. The PMA may:

(1) Waive certain requirements when no health or sanitation hazard

exists. An example is waiving the requirements for screens and doors

during cold weather when no hazard exists from flies contaminating food.

(2) Impose additional requirements to protect public health.

Examples would be; restricting the amount or type food preparation, or

prohibiting certain high risk potentially hazardous food.