(3) After using tobacco.
(4) Between handling soiled and clean utensils and equipment.
(5) Between handling raw and cooked foods.
(6) After performing custodial duties including handling garbage or trash.
(7) As often as necessary to maintain a high level of personal cleanliness.
9. Training. When training food service personnel, be sure they are instructed in foodborne
illness prevention and in the first aid for choking. Supervisory food service personnel usually
conduct this training. Maintain records of foodborne illness prevention training. Educational
programs, signs, and other instructional or directive material should be in the native language of
food service personnel.
a. For nonsupervisory personnel, provide initial and ongoing food service sanitation
training. Direct the scope of the training to the individual's role in preventing foodborne illness.
b. As a food service supervisor, you must complete an approved formal training program in
food sanitation. This training is taught by the IMA using installation veterinary and preventive
medicine personnel and hospital dieticians.
c. Course content is to stress the principles involved in preventing foodborne illness, the
role of supervisors in training other food service employees, and other areas of local concern as
defined by the IMA. Course content must meet the minimum requirements of the Department of
Health, Education, and Welfare (DHEW) Food and Drug Administration (FDA) Publication 76-
1009.
d. Use as a resource the National Institute for the Foodservice Industry (NIFI) course in
Applied Foodservice Sanitation for developing a supervisory training program. A certificate by
NIFI of all supervisory personnel is strongly recommended. NIFI certified personnel should
assist in presenting subsequent training programs. The IMA awards food handler training
certificates to each food service supervisor upon satisfactory completion of required training.
10. OJT Concept. The Food Service Sergeant is responsible for planning, directing, conducting,
and supervising the training program. In OJT, workers are trained during working hours. OJT is
used most often to teach newly assigned workers how to do a specific job. It can also be used to
train an experienced worker in a new technique or position. OJT is necessary for soldiers starting
a new job, no matter what their previous jobs have been.
a. OJT has many advantages. Trainees work while they are learning. They give immediate
feedback of what they learn and get immediate feedback of the results. The soldiers are being
taught by the same people with whom they will be working. Therefore, they learn a specific job
according to set standards.
QM 6322
4-7
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