21st Century U.S. Military Manuals: Food Sanitation for the Supervisor Field Manual - FM 8-34 (Value-Added Professional Format Series)
U.S. Army, U.S. Military, Department of Defense
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Copyright 2011 Progressive Management
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FOOD SANITATION FOR THE SUPERVISOR
FM 8-34
HEADQUARTERS DEPARTMENT OF THE ARMY
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Chapter 1 * The Foodborne Disease Problem In The Army
Chapter 2 * Factors that Contribute to Foodborne Disease Outbreaks
Chapter 4 * Food Service Dishwashing Operations in Garrison
Chapter 5 * Food Service Sanitation in the Field
Chapter 6 * Effective Sanitation Program
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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.
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.
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.
(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.
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 (108 degrees F to 180 degrees F), moderate-temperature-loving (41 degrees F to 113 degrees F), and cold-loving (31 degrees F to 90 degrees F). 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 45 degrees F or below and 140 degrees F or above.
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.