934AWI48-102 governs temporary food service facilities and food safety practices at intermittent or limited-period base activities.
View 934AWI48-102 on armypubs.army.mil
It limits foods served in temporary facilities and sets requirements for food sourcing, preparation, temperature control, sanitation, and hygiene. It also assigns duties for event notification, food handler training, facility evaluation, and booth management.
Applies to: It applies to food service establishments, which operate intermittently or for limited periods of time in conjunction with base activities such as family day or other similar events.
Foods with a high potential for becoming hazardous will not be permitted (e.g. cream filled pastries, custards, egg salad, and meat spread sandwiches). (paragraph 1)
Contact the BEE office at 713-1608 or 713-1609 to provide the date and time of the temporary food event. (paragraph 2)
A booth supervisor/manager must be assigned for the temporary food booth(s). (paragraph 2)
All foods, beverages, and other consumables must be obtained from established food sources (example: Cub Food). (paragraph 2)
Items/products which are cooked in quantities (chili, soup, etc.) MUST be cooked to at least 165 o F for 15 seconds then be maintained over heat (140o F or above) at all times. (paragraph 2)