Sanitation and hygiene programs and services are based on:

  1. Identifying and controlling communicable disease hazards.
  2. Providing adequate housing, child care facilities, recreation and food operations.
  3. Maintaining base facilities in clean sanitary condition to reduce spread of communicable diseases.

Programs and Inspection Services

The programs and inspections services cover a wide variety of small operations and activities that are used by Service Members and beneficiaries such as—

  1. Troop housing sanitation
  2. Barber and beauty shops
  3. Child development services facilities
  4. Recreational areas
  5. Confinement facilities
  6. Food service sanitation
  7. Sports facilities, gymnasiums and fitness center
  8. Piercing businesses

Food Safety Tips

  1. Always vigorously wash your hands and the exposed portion of your arms with soap and warm water for at least 20 seconds followed by a thorough rinsing with clean water at designated hand washing facilities before preparing, cooking and serving food.
  2. Keep cold food at 40°F or less and hot food at 140°F or above.
  3. Protect food from cross contamination by separating raw animal foods during storage, preparation, holding and display from raw ready-to-eat food, including other raw animal food or other raw ready-to-eat food.
  4. Cook food to the minimum internal temperature
    • Poultry—165°F for 15 seconds
    • Ground Meat—155°F for 15 seconds
    • Pork, beef, veal, lambs (steak)—155°F for 15 seconds
    • Pork, beef, veal, lambs (roast)—155°F for 4 minutes
    • Seafood—145°F for 15 seconds
    • Hot held for service—140°F
  5. Store food at least six inches above the floor.

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