SANITATION
Sanitation is defined as the formulation and application of measures designed to protect (military) public health, and the disposal of waste. The goal of the Navy's sanitation program is to provide personnel with a clean and healthy work and living environment.

Personal Hygiene
Because of the close living quarters in the Navy, particularly aboard ships, personal hygiene is of utmost importance: Uncleanliness or disagreeable ordor will surely affect the morale of your shipmates. Disease and other health problems can spread and rapidly affect an entire compartment or division. Good personal hygiene promotes health and prevents disease. You are responsible for presenting health education training programs to the personnel in your unit, including information on the basics of personal hygiene, and proper exercise, sleep, and nutritional requirements.

Sanitation of Living Spaces
You, as the MDR, perform sanitation inspections and provide recommendations to the commanding officer. The living spaces, their inspection, and living space cleaning and maintenance practices are discussed in detail in the Manual of Preventive Medicine, NAVMED P-5010.

HABITABILITY
Factors that can effect habitability of working and berthing spaces are air ventilation, heating, and air conditioning.

Measurements of thermal stress are used to monitor environmental conditions in which personnel work, live, and exercise. Monitoring environmental conditions is crucial to maintaining a safe environment for personnel. For more detailed information on the items discussed in this section, you should refer to Manual of Naval Preventive Medicine, NAVMED P-5010.

VECTOR AND PEST CONTROL
A vector is any animal capable of transmitting pathogens or producing human or animal discomfort or injury. Some of the commonly encountered vectors are insects, arthropods (insects with hard, jointed exoskeleton and paired, jointed legs), and rodents. Pests, on the other hand, are organisms (insects, rodents, fungi, bacteria, snakes, etc.) that adversely affect military operations and the well-being of man and animal; attack real property, supplies, and equipment; or are otherwise undesirable. For more detailed information on the items discussed in this section, you should refer to Manual of Naval Preventive Medicine, NAVMED P-5010.

FOOD-SERVICE SANITATION
Food-borne illnesses represent an ever-present threat to the health and morale of our military personnel. To prevent food-borne illnesses, you will need to ensure that all foods are procured from approved sources and processed, prepared, and served with careful adherence to recommended sanitary practices. When assigned as a medical department representative for a command or station, you may be given the responsibility of inspecting food, food-service facilities, and investigating food-borne illness outbreaks.

For guidance on safe time limits for keeping food, proper storage temperatures, and storage life of perishable and semi-perishable items, refer to tables in Naval Supply Publication 486.

Training and Hygiene of Food-Service Personnel

Food-service personnel should be thoroughly indoctrinated in personal hygiene and food sanitation procedures and in the methods and importance of preventing food-borne illness. Requirements for food service training are addressed in Food Service Training Program, SECNAVINST 4061.1.

Food-Service Inspection Report
Navy and Marine Corps food-service facilities are required to be inspected by a medical department representative, together with the food-service manager or officer or designated representative. The findings of the inspection are reported on a NAVMED Form 6240/1, Food Service Sanitation Inspection. Asystem has been established in which maximum defect points are awarded for each stated requirement. The inspector assigns an appropriate number of defect points up to the maximum possible and computes a sanitary compliance score (SCS). Complete step-by-step procedures for filing the report and computing the SCS are provided in the Manual of Naval Preventive Medicine, NAVMED P-5010.