Industrial Hygiene

Fort Detrick
Industrial Hygiene & Environmental Health Office

Army Food Sanitation

Food Preparation

In the last decade, evolutional changes in communication, science, and technology have drastically changed, and sometimes challenged, how we approach food safety and public health protection. Foods previously believed to be non-potentially hazardous have now been implicated in food borne disease outbreaks.

To be effective, responsibilities for new food safety and public health protection programs are shared between the food industry, the Government, and the public.

On 25 January 1997, the President of the United States announced the beginning of a National Food Safety Initiative to reduce the number of food borne illnesses. This initiative emphasizes program development to enhance the surveillance and reporting of food borne illnesses, development of new research methods for pathogen detection, improvement in inspection programs to include the implementation of risk-based Hazard Analysis Critical Control Point (HACCP) programs, and greater food safety education.

Testing Food Holding Tempatures

As a leader and a partner in the public health community, the U.S. Army embraces the National Food Safety Initiative through the development and implementation of this bulletin. (excerpt from TB MED 530)

Fort Detrick food operations are held to a high standard of food sanitation and food service employee education to ensure soldiers, civilians, and family members are afforded a safe, healthy dining experience.

Army Food Sanitation Links & Pubs

Food Storage

Other Food Safety Links
Gateway to Government Food Safety Information
FDA Food Safety

FDA Food Code
USDA/FDA Food Borne Illness Education Information Center
Here you will find information on food borne illness, education, training programs, publications, press releases, food safety links and much, much more to prevent a food borne illness.

USDA Food And Nutrition Center
Cooking for Groups
A Volunteer's Guide to Food Safety. The goal of this website is to help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings.
FIGHT BAC: Keep Food Safe from Bacteria
This site combines the resources of the federal government, industry and several consumer organizations to conduct a broad based food safety and education campaign.
This handbook provides basic facts regarding food borne pathogenic microorganisms (bacteria, viruses, parasitic protozoa) and natural toxins (Ciguatera poisoning, Shellfish toxins, Mushroom toxins)

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