ILLNESS
CAUSE
Staphylococcus
Improper refrigeration.
Food handlers with cuts, wounds, coughs, or colds.
Botulism
Damaged cans or jars.
Improper canning methods.
Salmonellosis
Poorly cooked poultry and poultry products, meats, eggs and egg products, fish,
Streptococcus
Poor personal sanitation.
Food handlers with coughs or colds.
Food stored at the wrong temperature.
Bacillary
Food contaminated by people, water flies, roaches, and rats.
Dysentery
(Shigellosis)
Trichinosis
Pork or pork products not cooked to an internal temperature of 150 degrees
Fahrenheit.
Clostriduim
Inadequately cooled and reheated meats.
Perfringens
(Food poisoning)
Table 4-1.Food borne illnesses and their causes.
5. General Principles for Preparing and Storing Foods. The biggest responsibility you will
have is monitoring your personnel to ensure that tasks are accomplished to standard. When
monitoring personnel storing, preparing, and serving food, you must ensure they follow safety
and sanitation procedures. Monitor holding and serving temperatures. Ensure that all cooks
follow proper procedures on the serving line. Listed below are a few general principles to follow.
(Sample Checklist for monitoring your soldiers' progress; can be found in Appendix A).
a. Ensure proper food storage to minimize contamination and improve shelf life. The first
step in keeping food supplies in optimum condition is proper food storage. Proper food storage
minimizes deterioration and the growth of foodborne disease organisms.
b. Eliminate unnecessary handling of food items.
c. Select old storage stocks first. The first stocks in should be the first stocks out.
d. Provide the required temperatures for all stored food items.
e. Provide special handling for ripening fruits and vegetables.
f. Maintain insect and rodent control. The most effective control measure against rats and
mice is to prevent them from entering into the storage area.
g. Ensure that good air circulation and ventilation are maintained.
QM 6322
4-4
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