FM 8-34
FOOD SANITATION
FOR
THE SUPERVISOR
DECEMBER 1983
HEADQUARTERS DEPARTMENT OF THE ARMY
FIELD MANUAL
*FM 8-34
NO. 8-34
HEADQUARTERS
DEPARTMENT OF THE ARMY
WASHINGTON, DC, 30 December 1983
FOOD SANITATION FOR THE SUPERVISOR
PREFACE
Purpose and Scope. This manual is for the use of supervisors of food sanitation. It tells the food service supervisor—
• Why food sanitation is important.
• Why some foods spoil.
• Why some foods are potentially hazardous.
• How germs (microorganisms) contaminate foods.
• How people get sick from food.
• What the supervisor can do to stop foodborne illness.
User Comments. The proponent of this publication is the Academy of Health Sciences.
Submit changes for improving this publication on DA Form 2028 (Recommended Changes to Publications and Blank Forms) and forward to: Commandant, Academy of Health Sciences, US Army, ATTN: HSHA-TLD, Fort Sam Houston, Texas 78234.
Neutral Language. When used in this publication, "he," "him," "his," and "supervisor"
represent both masculine and feminine genders.
*This Field Manual Supersedes TM 8-525, 19 May 1971.
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FM 8-34
30 December 1983
TABLE OF CONTENTS
CHAPTER 1. THE FOODBORNE DISEASE Page
Disease and the Military .....................................................................1-1
Responsibilities of the Food Service Supervisor .................................1-1
Section II. FOOD MICROBIOLOGY FOR THE
Microorganisms in Food ......................................................................1-2
Growth of Microorganisms in Food ..................................................... 1-2
Types of Microorganisms Causing Foodborne Disease....................... 1-5
Potentially Hazardous Foods ..............................................................1-5
Section III. FOODBORNE DISEASE IN THE
Types of Foodborne Diseases............................................................... 1-5
CHAPTER 2. FACTORS THAT CONTRIBUTE
Hands of the Worker ...........................................................................2-1
Sanitary Work Habits Must be Developed by Food Service
Personnel ......................................................................................... .2-1
Section II. OPERATIONAL FACTORS
Factors That Most Often Cause Foodborne Disease Outbreaks ........2-2
Supervisory Actions............................................................................. 2-3
Section III. TEMPERATURE CONTROL
Safe Product Temperature ..................................................................2-6
Maintaining Safe Temperature........................................................... 2-6
Danger Zone Times.............................................................................. 2-6
Minimizing Danger Zone Times.......................................................... 2-6
Thawing Frozen Foods ........................................................................2-7
Using a Food Thermometer................................................................. 2-8
*This Field Manual Supersedes TM 8-525, 19 May 1971.
DISTRIBUTION RESTRICTION: Approved for public release; distribution is unlimited.
ii
Responsibilities.................................................................................... 3-1
Food Contamination Safeguards......................................................... 3-1
Food Supplies in Combat Areas ..........................................................3-2
Food Service Disinfectant Preparation ...............................................3-2
Approved Food Sources .......................................................................3-2
Section II. PROTECTING FOOD FROM
Delivery of Foods .................................................................................3-3
General Principles of Storage.............................................................. 3-3
Types of Refrigeration .........................................................................3-4
Storage of Perishable Food.................................................................. 3-4
Storage of Semiperishable Food.......................................................... 3-5
Section III. PROTECTING FOODS FROM
Insect and Rodent Control................................................................... 3-5
Basic Elements of an Insect and Rodent Control Program ................ 3-5
Control Measures................................................................................. 3-6
Establishing Control Measures........................................................... 3-7
Cockroaches .........................................................................................3-7
Life Cycle .............................................................................................3-7
Control Measures................................................................................. 3-8
Establishing Control Measures........................................................... 3-8
Rats ......................................................................................................3-8
Life Cycle .............................................................................................3-9
Control Measures................................................................................. 3-9
CHAPTER 4. FOOD SERVICE DISHWASHING
Disease Outbreaks............................................................................... 4-0
Dishwashing Problems........................................................................ 4-0
Section I. MACHINE DISHWASHING
Dishwashing Machines........................................................................ 4-0
Types of Dishwashing Machines .........................................................4-0
Machine Parts and Functions .............................................................4-1
Setting Up the Machine ......................................................................4-1
Preparation of the Dishwasher Area ..................................................4-2
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Dishwashing Process ...........................................................................4-2
During Operation Checks.................................................................... 4-3
Closing Down the Dishwasher ............................................................4-4
Process for Washing Dishes by Hand .................................................4-4
Methods for Sanitizing Utensils, Tableware, and Equipment ...........4-5
Methods for Preparing and Testing Chemical Sanitizing
Solutions .......................................................................................... .4-6
Storage of Cleaned and Sanitized Utensils, Tableware, and
Equipment ....................................................................................... .4-6
CHAPTER 5. FOOD SERVICE SANITATION IN THE FIELD
Section I. WATER SUPPLY AND WASTE DISPOSAL
Water Supply ....................................................................................... 5-0
Waste Disposal ....................................................................................5-1
Section II. SAFE PRODUCT TEMPERATURES
Safe Product Temperatures................................................................. 5-4
Supervisory Techniques ......................................................................5-6
Section III. EQUIPMENT CLEANING AND SANITATION
Messkit Laundry.................................................................................. 5-6
Field Conditions................................................................................... 5-8
CHAPTER 6. EFFECTIVE SANITATION PROGRAM
Supervision That Works...................................................................... 6-0
Supervising Housekeeping ..................................................................6-0
Training Management......................................................................... 6-2
Supervisor Inspections ........................................................................6-4
Preventive Medicine Personnel Inspection ......................................... 6-5
APPENDIX A COMPARISON OF FAHRENHEIT
AND CELSIUS TEMPERATURES............................................. A-0
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CHAPTER 1
The Foodborne Disease Problem
In The Army
Section I. INTRODUCTION
1-1. Diseases and the Military
Entire armies have been defeated by such disease outbreaks as dysentery, typhoid, yellow fever, plague, and malaria. Mishandling of food and food-related waste has been responsible for some of the diseases. Military leaders like Frederick the Great and Napoleon lost more soldiers to disease than to war-related causes. As late as the Korean Conflict, 25 percent of a division force was incapacitated by foodborne-related diseases. Military installations in the US are not immune to this problem. At a southwest military post, more than 800 soldiers were made sick by foodborne disease. The outbreak was traced to a sick foodhandler who was allowed to continue working. About 200 disease outbreaks affecting nearly 10,000 individuals are reported annually in the United States. Of these outbreaks, about 3 percent are waterborne, 4 percent are caused by milk or milk products, and the rest, or 93 percent are associated with other foods, especially poultry, fish, and meat products. Because of reporting deficiencies, this represents only the "tip of the iceberg" with far more cases going unreported.
1-2. Responsibilities of the Food Service Supervisor
Food service supervisors are the most important factor in the control of foodborne diseases. To prevent these diseases, the food service supervisor must take supervisory actions to-
• Prevent food contamination.
• Retard the growth of microorganisms in food.
• Train and motivate personnel.
To do this job, you need to know about-
• Food microbiology.
• Common types of foodborne disease.
• Factors that contribute to foodborne disease outbreaks.
• Methods used to protect foods from contamination.
• Sanitation standards and how to train personnel.
NOTE
The study and the use of the information in this
manual will help you prevent foodborne
disease outbreaks in both field and
garrison facilities.
1-1
Section II. FOOD MICROBIOLOGY FOR
THE SUPERVISOR
1-3. Microorganisms in Food
a. Microorganisms are small "plants" and "animals" that require the use of the microscope to be seen. They take in food and water, reproduce, and give off waste products.
Many microorganisms may be found in food since it provides an ideal place in which they can live and grow. Some microorganisms may cause illness in the person who eats the food item that the microorganism contaminates. This section will provide general information on microorganisms. The next section will provide information on specific types of foodborne diseases.
b. Some microorganisms occur naturally in foods; some are introduced during the slaughter process; and others are introduced during preparation of the food in a food service facility.
c.
Fortunately, most microorganisms do not harm people. Some are helpful and serve a necessary and useful purpose. Useful microorganisms are those necessary in making cheese, wine, beer, sauerkraut, and vinegar. Other useful microorganisms are essential in our digestion of food, and still others are needed for the decay of dead matter. They assist in breaking down dead material and returning it to be part of the soil. Without them, dead trees, leaves, animals, and other matter would not rot, but would remain in their present form.
d. Harmful microorganisms are those that cause disease. All microorganisms that cause illness in man are said to be pathogenic microorganisms. Many organisms cause illness.
This manual is specifically concerned with those that can cause illness when taken into the body through food. For example, typhoid fever, dysentery, and botulism are diseases that may be transmitted by the consumption of food.
1-4. Growth of Microorganisms in Food
The growth of microorganisms is dependent on several factors: a. Food Living things must have food. Many microorganisms grow freely in and eat the same food that humans eat.
b. pH Scale. Most microorganisms grow best in material that is neither strongly acid nor strongly alkaline. Pathogenic microorganisms will not grow at a pH below 4.5.
(1) The amount of acid or alkali contained in something is measured on the pH scale.
Figure 1-1 shows the pH scale. Microorganisms grow best in the middle of the pH scale, between pH 6 and pH 8.
Figure 1-1. pH scale.
1-2
(2) Meat falls in the middle of the pH scale--the area where microorganisms grow freely. Figure 1-2 shows that most fruits contain a great deal of acid and that most vegetables are alkaline.
Figure 1-2. pH scale (acid, neutral, alkaline).
c.
Temperature. For microorganisms to grow, they must have a suitable temperature.
By regulating the temperature, the growth of microorganisms can be controlled.
(1) Bacteria can be divided into three groups with respect to temperature. They are heat-loving (108oF to 180oF), moderate-temperature-loving (41oF to 113oF), and cold-loving (31oF to 90oF). These temperature ranges are shown in Figure 1-3. See Appendix A for a comparison of Fahrenheit and Celsius temperatures.
(2) Most microorganisms causing foodborne disease will not grow at temperatures of 45oF or below and 140oF or above.
Figure 1-3. Thermometer showing temperatures at which bacteria grow best.
1-3
d. Moisture. Microorganisms absorb their food through their cell walls. They cannot absorb solid food. They need moisture to break down the food to the point where they can absorb it.
e.
Time. Given enough time and the right conditions, most microorganisms can adjust to different foods. The time can be an accumulative period, not necessarily one continuous exposure period. Figure 1-4 shows how the time required for the growth and death of microorganisms may be divided into four phases.
(1) The lag (slow-growth) phase occurs when microorganisms adjust to a new environment. Most microorganisms can adjust to a new environment in about 4 hours although some require considerably less time.
(2) After they have adjusted, the rapid-growth phase occurs. The growth rate increases ten times for every unit of time.
(3) The equal phase occurs when the production of new microorganisms equals the death rate of old microorganisms.
(4) The death phase occurs when microorganisms compete for food and are poisoned by the accumulation of their own waste.
Figure 1-4. Four phases in the growth and death of bacteria.
1-4
1-5. Types of Microorganisms Causing Foodborne Disease
a. Bacteria. Although different types of microorganisms cause foodborne illness, most outbreaks are caused by bacteria. Bacteria are single-celled plants. They are very small, but vary in size. Generally, they are 1/25,000 of an inch (.00101 mm) in size. It takes about 25,000
individual bacteria placed side by side to equal 1 inch (25.4 mm).
b. Viruses. Viruses are microorganisms even smaller than bacteria. Viruses can only be seen with the aid of the most powerful microscopes. At one time, it was thought that viruses did not cause foodborne diseases; however, it is now known that viruses can cause foodborne diseases. One example of a virus-caused foodborne disease is hepatitis.
c.
Parasites. Parasites are organisms that live on or in another organism. Some parasites are small like other microorganisms and can be seen only through a microscope, while others can be seen without a microscope. Parasites are a problem for soldiers stationed in underdeveloped countries. In areas where night soil (human waste) is used as fertilizer, parasites can be a special problem.
1-6. Potentially Hazardous Foods
Food items that can support the rapid growth of microorganisms causing foodborne diseases are called potentially hazardous foods. Foods high in protein, high in moisture, and a pH of 4.5 or higher are potentially hazardous. Given the right temperature for a long enough period of time, disease-causing microorganisms can grow rapidly in the following foods.
• Chopped ham
• Ground meat
• Potato salad
• Egg salad
• Fish
• Poultry
Section III. FOODBORNE DISEASES IN
THE MILITARY
1-7. Types of Foodborne Diseases
This section will provide information on common types of foodborne diseases and the specific microorganisms that cause the disease. In addition, information will be provided concerning poisonous plants and chemicals that can contribute to foodborne disease outbreaks. The common types of foodborne diseases are--
1-5
a. Foodborne Infections. Foodborne infections occur when pathogenic microorganisms contaminate food. Unlike the illness caused by the presence of a toxin, it is the organism itself that causes the illness. The three general types of foodborne infections are those caused by bacteria, parasites, or viruses,
(1) Bacterial infections. A number of specific bacterial organisms cause infection through food. This manual will only discuss those that are most frequently involved in outbreaks of foodborne illness.
(a) Salmonella. There are more than 1,600 different varieties of salmonella.
The illness is called salmonellosis. Eggs, poultry, fish, and meat products are frequently involved in outbreaks, of salmonellosis. Contamination of these foods can occur at any time from the handling or processing stage until the food is served to the consumer. It takes 6 to 48 hours for symptoms of foodborne-infection illness to occur. There are a wide variety of salmonellosis symptoms. The more common ones are fever, abdominal pain, diarrhea frequent vomiting, and chills. Although the illness is not often fatal, it is a special hazard to those who are in poor physical condition, or to the very young and to the aged. Typhoid fever is a type of salmonellosis. The symptoms of typhoid fever may take as long as 3 weeks to appear.
Salmonellosis can be prevented by thoroughly cooking food and by educating foodhandlers in the correct food handling procedures.
(b) Bacillary dysentery (shigellosis). Bacillary dysentery is caused by an organism of the genus Shigella Outbreaks of bacillary dysentery in a food service establishment indicates a breakdown in personal hygiene and food protection. Strict foodhandler handwashing, especially after use of the bathroom, and personal cleanliness are the best preventive measures for shigellosis. Symptoms vary considerably in severity and may consist of bloody, diarrhea, cramps, fever, and vomiting. Symptoms usually develop in 2 to 3 days after eating the food containing the organisms.
(2) Parasitic infections. Outbreaks of foodborne illness due to parasites are not common in the United States. Outbreaks may occur at any time in overseas areas. There is an increased risk of an outbreak in areas where human waste is used as a fertilizer. Persons returning to the United States from foreign countries may bring parasites with them. A supervisor should know some of the characteristics of parasites.
(a) Amebic dysentery (amebiasis). Amebic dysentery occurs when food or water is contaminated with human feces from infected persons. The major symptom of amebic dysentery is diarrhea of varying severity. The symptom will usually develop within a few days but may take several weeks or months.
1-6
(b) Trichinosis. Trichinosis is caused by a tiny worm that infects hogs and other animals used for food. Much of the pork in the United States is infected. These tiny worms burrow into the muscles of animals. Humans become infected when they eat raw or insuff