be kept in mind and stressed during inspections of  food  service  facilities. Health Standards for Food Service Personnel Food service personnel are a most important link in the transmission of disease through foods. Their  health,  personal  habits,  and  methods  of preparing  and  serving  food  are  vital  factors  in maintaining the health and well-being of all hands. All   food   service   personnel   (military   and civilian) will be examined and determined to be free  from  communicable  disease  prior  to  an  in- itial assignment in food service. The physical ex- amination   shall   be   comprehensive   enough   to detect acute or chronic disease. Laboratory tests will be accomplished at the discretion of the senior medical  officer.  All  food  service  personnel  will be  examined  for  evidence  of  tuberculosis. Personnel having open lesions, particularly of the hands, face, or neck, or acne of the face, shall be prohibited from performing food service duty. Examinations of personnel with questionable social  or  medical  histories  shall  be  comprehensive and include X-rays of the chest if there is a clinical indication,  stool  and  urine  examinations  for parasites  and  bacterial  pathogens,  and  such  other laboratory  tests  and  physical  determinations  as may  be  indicated. All  food  service  personnel  who  have  been away  from  their  duties  for  30  days  or  more  for nonmedical  reasons  must  receive  a  medical  ex- amination prior to resumption of their food ser- vice duties. All food service personnel who have been away from their duties for any period of time as a result of illness must receive authorization from  the  Medical  Department  prior  to  resump- tion  of  duty. Training and Hygiene of Food  Service  Personnel All food service personnel shall be thoroughly indoctrinated  in  personal  hygiene  and  food  sanita- tion,  as  well  as  in  the  methods  and  importance of preventing foodborne illness. The requirement for food service training is specifically addressed in SECNAVINST 4061.1 series. All food service personnel are required to have initial training and annual refresher training in food service sanita- tion  principles.  Evidence  of  completion  of  this training is maintained on the Foodservice Training Certificate, NAVMED 4061/6, which is to be kept on  file  by  the  food  service  officer  at  the  work location.  These  records  must  be  verified  by  super- visory and Medical Department personnel during routine  sanitation  inspections. All food service personnel must be physically clean and wear clean garments when working in food  service  areas.  Personnel  will  wear  caps  or hairnets that completely cover the hair at work. No beards will be authorized for personnel directly involved in the preparation and handling of food. Personnel shall keep their nails clean and trimmed short,  and  special  attention  shall  be  directed  to the cleanliness of the hands. Adequate and con- venient handwashing facilities with hot and cold running water, soap, and disposable towels shall be provided. Personnel will be instructed to wash their hands with soap and potable water before assuming  duty  and  always  after  using  rest  rooms. Conspicuous  signs  to  this  effect  will  be  posted. Do  not  use  tobacco  in  any  form  in  the  scullery, food  preparation,  storage,  and  service  areas. VECTOR  AND  ECONOMIC  PEST CONTROL The  term  vector  is  used  as  “all  insects,  related arthropods,  or  rodents  capable  of  transmitting pathogens of public health significance. ” Pests, on the other hand, may be defined as organisms that  by  their  nature  or  habits  are  objectionable in  shipboard  or  shore  environments  and  are, therefore,  detrimental  to  morale. It is the responsibility of the Medical Depart- ment   to   survey   and   control   disease   vector organisms aboard naval vessels, on naval bases, in  Fleet  Marine  Force  units,  and  as  directed  in contingency and disaster relief situation. Pest con- trol (of nuisance or economic pests) is routinely a  medical  department  responsibility  on  board vessels and those commands lacking Public Works support.   Disease   Vector   Ecology   and   Control Centers   (DVECCs)   and   Environmental   and Preventive  Medicine  Units  (EPMUs)  are  fully staffed to respond to all calls tor assistance regard- ing medical or economic pest matters throughout the  world. Table 11-1 lists some of the more commonly encountered  pests  with  a  summary  of  their  im- portance,  characteristics,  biology,  surveillance, 11-26