Training Requirements - P-5010-10033

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

2-1.2.2.A

Person in Charge

2-1.2.2.B

Food Employee

2-1.2.2.C

Food Employee Training Course

2-1.2.2.D

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, 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/safety instructors. Qualified food sanitation/safety instructors

are:

(1) Independent duty Navy hospital corpsmen (must re-qualify every

3 years);