Sewage

MANUAL OF NAVAL PREVENTIVE MEDICINE

and sanitizing on the premises. If adequate hot water is not available,

the scope of food service operations will be limited to the preparation and

service of foods that do not require cleaning and sanitizing of equipment

and utensils. The PMA may authorize alternative procedures for cleaning

and sanitizing equipment and utensils.

b. Temporary food establishments without permanent water supplies must

have potable water for cleaning and hand washing.

c. Potable water must be from commercial potable water trailers,

temporary connection to building water supply, or in clean sanitary

containers or hoses.

(1) Hoses used to carry water for food preparation, drinking water,

warewashing and hand washing must be made of food grade material approved

for potable water. ("Use of garden hoses is prohibited except for general

area cleanup, e.g. for washing down floors and picnic tables). Temporary

connections to potable water supply shall not violate plumbing codes. The

hose bib shall be connected with a vacuum breaker or other backflow

prevention device.

3-7.7 Sewage

All sewage will be disposed of in a sanitary sewer.

3-7.8 Hand Washing

Provide a convenient hand washing facility for employee hand washing.

The

facility will have at least running water, soap, and individual paper

towels. The PMA may approve field expedient hand washing facilities.

Food

service personnel shall follow hand washing guidance provided in this

chapter.

3-7.9 Floors

When provided, floors will be constructed of concrete, asphalt, tight wood,

or other similar cleanable material, be graded to drain and kept in good

repair. The preventive medicine authority may approve using dirt or gravel

as subflooring provided floors are:

a. Graded to drain;

b. Covered with clean, removable platforms or duckboards, or other

suitable non-absorbent materials effectively treated to control dust.

3-7.10 Walls and Ceilings of Food Preparation Areas

When required by the PMA, walls and ceilings of temporary food preparation

areas shall meet the following standards: