Microbiological Analysis of the Food Preparation and Dining Facilities at Fort Myer and Bolling Air Force Base

reportActive / Technical Report | Accession Number: ADA007128 | Open PDF

Abstract:

Two feeding facilities, Ft. Myer and Bolling Air Force Base were studied for the microbial quality of their products and the state of their sanitation. With the exception of a cream pie, produced and served at Bolling Air Force Base, all food samples were well within the recommended microbial constraints. Sanitation at Ft. Myer was superior to that at Bolling Air Force Base, whereas the incidence of improper cooking and serving temperatures noted were comparable. Two additional monitoring aids, a paper thermometer thermo- label, used to determine the adequacy of the rinse water temperature of the warewasher and a swab technique capable of being used in the field were found to be useful aids in evaluating sanitary practices.

Author(s):
Silverman, Gerald J. ; Powers, Edmund M. ; Rowley, Durwood B.
Author Organization(s):
ARMY NATICK LABS MA
Descriptive Note:
Technical rept.
Pagination:
0050

Security Markings

DOCUMENT & CONTEXTUAL SUMMARY

Distribution:
Approved For Public Release
Distribution Statement:
Approved For Public Release; Distribution Is Unlimited.

RECORD

Collection: TR
Identifying Numbers
Report Number(s):
USA-NLABS-TR-75-53-FSL
Monitor Series:
USA-NLABS
 Subject Terms
Joint Capability Areas:
JCA_4.7.2_Installation Services; JCA_4.7_Base and Installations Support; JCA_5_Command and Control; JCA_5.3_Planning; JCA_4.4.1_Food Service; JCA_4.4_Logistics Services; JCA_5.2_Understand
Communities of Interest:
Biomedical
Descriptor(s):
*FOOD, *MICROORGANISMS, *SANITATION, DINING HALLS, FEEDING, MILITARY FACILITIES, TEMPERATURE, THERMOMETERS, WATER
Field(s)/Group(s):
Food, Food Service and Nutrition, Microbiology, Logistics, Military Facilities and Supplies
Keyword(s):
FOOD PREPARATION, RECOMMENDATIONS, EVALUATION, *FOOD SANITATION, BOLLING AIR FORCE BASE
Report Date:
1975 Feb 01