The Source for Navy News
Military Food Inspectors Keep Food-Borne Illnesses at Bay
Story Number: NNS031031-08
Release Date: 10/31/2003 9:57:00 AM
By Journalist 1st Class (SW/AW) AnTuan Guerry, National Naval Medical Center Public Affairs
BETHESDA, Md. (NNS) -- When Army veterinarians aren't taking care of pets, they're out accomplishing their primary mission -- keeping the military food supply safe for service members and their families.
According to Army Sgt. Olivia Vernon, a food inspector at the Forest Glen, Md., commissary, preventing food-borne illnesses is really her and her team's primary concern.
“We ensure the health and safety of all food delivered to military installations,” says Vernon. “We have four inspectors who check all delivery vehicles upon receipt. They ensure food comes in at the proper temperatures, and they are coming from approved sources from places that the government inspects [i.e., U.S. Department of Agriculture, Food and Drug Administration or military veterinarians].”
A food-borne illness is not food poisoning; however, within 24 hours to two weeks after consuming something contaminated, a person will get sick. Foods like hot dogs can cause food-borne illnesses like listeria, which affects a person’s bowels, causes vomiting and promotes high temperatures.
The Army is the only branch of service with personnel trained in food inspection. Thus, as part of their duty, Army veterinarians are tasked with providing commissary sanitary inspections. According to Vernon, there is a team of Army food inspectors in every commissary on military installations around the world, no matter the branch of service.
Vernon says the inspectors ensure the commissary is clean through daily inspections. The inspectors perform a daily walk through of the entire commissary to check for things such as rodents and various sanitation issues. Inspectors also check for date rotation to ensure the freshest products are being put out.
During the checks, inspectors pay specific attention to meats. They perform thorough inspections of meat slicers in the deli, and check the cleanliness of food service area.
“[The inspectors] inspect all the red meat, including before the meat cutters cut them into steaks. In the meat market, they are checking for the cleaning of food. [Inspectors] make sure [the meat cutters] have completely cleaned and sanitized the food contact surfaces, ensuring there is no meat or [fat] particles are left,” she explains. “They also thoroughly inspect all the produce.”
The entire inspection of the meats and meat section is done prior to opening, because if it is left overnight, within 24 hours, a food-borne disease could develop.
“If inspectors find any part of the meat section is not up to standards, they will shut down the whole meat market. Production will be stopped until they have recleaned and resanitized the entire area. Afterward, the food inspectors go back in and reinspect to ensure that food code standards have been met,” Vernon added.
According to Vernon, inspections are also held on a weekly, monthly and quarterly basis. Weekly inspections are a culmination of daily inspections and are usually performed by the non-commissioned officer in charge of the inspection team. Quarterly inspections are performed by the officer in charge of the inspection team.
For any questions and concerns on food safety, call (301) 295-7358, ext. 2. Vernon recommends the Food Safety Service, Vetcom (U.S Army Veterinarian) and the FDA Web sites for additional sources of information.
For related news, visit the National Naval Medical Center Navy NewsStand page at www.news.navy.mil/local/nnmc.
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