DECEMBER 1983
HEADQUARTERS DEPARTMENT OF THE ARMY
Purpose and Scope.
This manual is for the use of supervisors of food sanitation. It tells the food service supervisor—
· Why food sanitation is important.
· Why some foods spoil.
· Why some foods are potentially hazardous.
· How germs (microorganisms) contaminate foods.
· How people get sick from food.
· What the supervisor can do to stop foodborne illness.