4-4. Food Preparation and Display
Use the following guidelines for food preparation:
Introduction
Authorize only qualified food service personnel to prepare food.
Prepare food with the least manual contact possible.
Wear disposable plastic gloves to minimize the direct handling of food or
ingredients.
Discard and replace the gloves frequently. This practice prevents the
inadvertent contamination of food from soiled gloves or from perspiration
buildup within the gloves.
DO NOT allow the consumption of any of the following raw fruits or
Raw fruits and
vegetables without the approval of the IMA:
vegetables
Fresh fruits or vegetables that are grown in areas in which human excreta are
used as fertilizer.
Fresh fruits or vegetables that are grown in areas in which gastrointestinal or
parasitic diseases are expected to be prevalent.
When they are authorized for consumption, you may serve fruits and vegetables,
including leafy vegetables, raw. However, follow these steps:
Step
Action
1
Wash them thoroughly in clean, potable water.
2
Disinfect them using Disinfectant, Food Service (NSN 6840-00-810-
6396).
3
Accomplish emergency disinfection by thorough washing, when
Disinfectant, Food Service is not available.
4
Soak the fruits or vegetables for 30 minutes in a 200 -parts-per-million
(ppm) chlorine solution.
NOTE: To prepare the solution, mix 1 tablespoon of household liquid
bleach (sodium hypochlorite--5 to 5.2 percent) with 1 gallon of cool,
potable water. Alternatively, immerse the bleach in potable water at
160F (72C) for one minute.
5
Ensure that fruits and vegetables from other areas are washed and rinsed
thoroughly with potable water prior to serving them.
Continued on next page
4-13
QM3510
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