personal cleanliness. Inspect daily at the start of the work period. Use a personnel hygiene
checklist to confirm that your personnel are qualified to work with food. Refer personnel
showing signs of illness, including skin infections and diarrhea, to the IMA for evaluation. Listed
below are requirements for personnel cleanliness.
a. Uniforms. All food service personnel must wear a clean uniform daily. Except during
field operations, all employees must wear light-colored uniforms that show soil or dirt.
b. Jewelry. Except for plain wedding bands, food service personnel cannot wear any
jewelry while preparing or handling food.
c. Hair Restraints. All personnel working in food service facilities must use clean restraints
that effectively prevent hair from entering food or falling onto food- contact surfaces. Personnel
with hair (including facial) that cannot be adequately restrained should be prohibited from food
d. Custodial duties. Personnel who handle or serve food may not clean latrines, garbage
cans, sewers, drains or grease traps or performs similar custodial duties during food preparation.
This does not rule out cooks' clean-as-you-go procedures or prohibit personnel from performing
custodial duties at the end of their shift.
8. Sanitation. Sanitation in the Army dining facility starts with the food handler. Sanitation is a
very important part of protecting food from contamination and subsequent foodborne disease
outbreaks. Set the following standards for dining facility personnel concerning food
consumption, tobacco use, and the washing of hands.
a. Consuming Food. Except for testing recipes or water consumption, employees are to
consume food only in designated dining areas. Test recipes with clean, sanitized utensils. Discard
portions withdrawn for testing as food waste, and sanitize used utensils before reuse. Designate
an employee dining area where contamination of food, equipment, utensils, and other items
needing protection does not occur.
b. Use of Tobacco. Personnel cannot use tobacco in any form while involved in food
preparation or service, while using equipment, during utensil washing, or while in food
preparation areas. Designate an area where personnel are permitted to use tobacco. Personnel
cannot resume work after using tobacco without first washing their hands. Post signs to this
c. Washing Hands, Arms, and Fingernails. Personnel must keep their fingernails washed
and trimmed. Post signs instructing personnel to wash thoroughly. Personnel must wash their
hands and exposed portions of their arms thoroughly in each of the following situations:
(1) At the beginning of duty.
(2) After using the toilet facilities.