CHAPTER 1, FOOD SAFETY
d. Explaining correct procedures for cleaning and sanitizing utensils
and food-contact surfaces of equipment.
2-1.2.2 Training Requirements
Person in Charge
Food Employee Training Course
Supervisor/Manager Training Course
2-1.2.2.A Person in Charge
An 18-hour supervisor/manager food service sanitation/food safety training
course is required for all personnel designated as a person in charge.
This training is required for new personnel prior to assuming the
responsibilities as a person in charge. A refresher supervisor/manager
course is required every three years. The supervisor/manager food service
sanitation training course also certifies supervisors/managers to teach the
4-hour employee food safety course.
2-1.2.2.B Food Employee
a. All food service employees must receive a minimum of 4 hours
initial food safety training. New food service personnel shall receive
this 4 hours training within the first 30 days of employment. All food
service employees must receive a minimum additional 4 hours annual food
sanitation training. This annual 4 hours is not required to be conducted
in a consecutive 4 hour block of time.
b. Temporary food service personnel assigned for 30 days or less must
receive 2 hours initial training and orientation. Personnel assigned in
excess of 30 days must receive the minimum 4 hours training required of
food service personnel.
c. Bartenders that do not prepare food require one hour of initial
food sanitation training.
2-1.2.2.C Food Employee Training Course
a. 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, 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/safety instructors. Qualified food sanitation/safety instructors
(1) Independent duty Navy hospital corpsmen (must re-qualify every