Section I. General Information

CHAPTER 1, FOOD SAFETY

Section I

GENERAL INFORMATION

1-1

INTRODUCTION

1-2

PURPOSE

1-3

DEFINITIONS

1-4

RESPONSIBILITIES

1-1 INTRODUCTION

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.

1-2 PURPOSE

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.

1-3 DEFINITIONS

a. The following definitions of words and terms apply in the

interpretation of this chapter.

Terms defined.

(1) Additive.

(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