Which practice is a core element of Army food service hygiene?

• A. PPE use
• B. Regular sanitation practices, handwashing, clean equipment, PPE, and compliance with food safety regulations
• C. Cleaning once a week
• D. Not following regulations

Answer: (B)

Foundational to Army food service hygiene is maintaining consistent, comprehensive hygiene practices. Handwashing stops the transfer of germs to food, surfaces, and equipment. Regular sanitation of all contact surfaces and equipment prevents bacterial buildup and cross-contamination. PPE helps prevent contamination from personnel and protects both staff and food, especially during handling of ready-to-eat items or high-risk tasks. Adherence to food safety regulations ensures practices meet established standards and are applied consistently across operations. Cleaning only once a week leaves too much opportunity for contamination, and not following regulations undermines safety, so those options don’t fit.