Supervisor/Manager Training Course

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

(d) Food Preparation and Serving

(e) Cleaning & Sanitizing

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 ServSafe 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;