h. Store food on shelving in storerooms or refrigerators to protect it from water and
dampness.
i. In a field environment use dunnage in all storage areas.
j. Ensure storage areas are kept clean and sanitary at all times.
k. Remove spoiled, damaged, or contaminated food promptly.
l. Store cleaning supplies and other toxic items separate from food.
m. Store raw or prepared food that has been removed from its container or package. Foods
must be stored in a clean, covered container.
n. Store so that it is not under exposed sewer or waterlines.
(1) Whenever possible, personnel should store nonacidic bulk food (cooking oil, syrup,
salt, sugar, or flour) in its original container. If it is transferred, personnel must label the new
container. Do not use galvanized metal cans for storing foods or beverages.
(2) You can properly store food by carefully supervising your food service personnel
and attention to detail. It is your job to keep food safe for soldiers. Storage requirements to
prevent deterioration of perishable food include suitable temperature, humidity, air circulation,
and sanitation conditions.
6. Food Preparation. Food service personnel preparing foods and combining ingredients often
make mistakes that cause contamination. If temperatures are not controlled while food is
prepared, held, and served, food-borne illness may result. Things to watch for are described
below.
a. Thawing. Thaw foods under refrigeration at temperatures of 45 degrees Fahrenheit or
below, under potable water, or as part of a conventional process (See TB MED 530 for
procedures).
b. Correct Cooking Temperature. Although 140 degrees Fahrenheit is quite adequate to
prevent further bacterial growth, different products must reach certain internal temperatures to
ensure that bacteria have been killed. Check thermometers for accuracy, and use them to ensure
that proper temperatures have been reached.
c. Breading. Discard all ingredients after breading food. They have become contaminated.
They should not be used again.
7. Hygiene. Unless cleared by the Installation Medical Authority (IMA), no person may work
in any area of a food service facility while infected with, or carrying, a contagious disease. When
monitoring safety and sanitation practices, ensure that personnel maintain a high degree of
QM 6322
4-5
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