Operations DESERT SHIELD/DESERT STORM - Environmental Health Experience

File: 970207_aadch_011.txt
Page: 011
Total Pages: 46
      

               FOODBORNE ILLNESS OUTBREAKS AND PREVENTION EFFORTS
               REPORTED BY USCENTAF MEDICAL TREATMENT PACILITIES
                                                               DURING
                            OPERATIONS DESERT SHIELD/DESERT STORM
      
       I. INTRODUCTION. This document describes the food safety
       program conducted by USCENTAF Environmental Health personnel,
       summarizes some of the enforcement problems encountered,
       describes local food sources and food service facilities used by
       USCENTAF operating bases, summarizes foodborne illness outbreaks
       experienced, and makes recommendations for future deployments.
      
       II. FOOD SAFETY PROGRAM.
      
           1. Medical Personnel: Each USCENTAF main operating base 
      included medical support by one or more Squadron Medical Elements
      (SME), an Air Transportable Hospital (ATM) or both. Each ATH had
      one Environmental Health Officer (AFSC 9296) and two EH
      technicians (AFSC 908X0) assigned. At many locations, additional
      EH technicians (assigned to ATH patient decontamination teams)
      were also available. After August 1990, one EH technician was
      also assigned to support those SMEs not colocated with an ATH.
      These EH personnel managed the medical aspects of food safety
      programs at USCENTAF bases. An Environmental Health Officer was
      also assigned to HQ USCENTAF/SG.
      
           2. The U.S. Army deployed a Veterinary food source
      inspection team to southwest Asia in September 1990. This team
      performed inspections of local food processors and published a
      list of those found acceptable.
      
           3. Medical food safety objectives of Environmental Health
      were to:
      
                a. Ensure that only wholesome foods were used on base by
      verifying that all foods were processed in facilities that met
      minimum sanitary standards. This task involved inspecting the
      facilities of unlisted local food processors and (after the U.S.
      Army list became available) of matching food sources against
      published approved source lists.
      
                b. Prevent the serving of contaminated food in on-base
      food facilities. This task involved inspections to identify and
      recommend alternatives to unsound food handling and personal
      hygiene practices.
      
                c. Ensure the present and future usefulness of MREs by
      inspectinq their condition and evaluating storage facilities.
   

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