News Search

Chief Emerson DFAC team keeps it clean

  • Published
  • By Airman 1st Class Nicole Sikorski
  • 20th Fighter Wing/Public Affairs
SHAW AIR FORCE BASE, S.C. --  At the Chief Emerson Dining Facility here, you will not only receive fast service and a warm welcome from its food service team, but also a meal that has been prepared in a spotless kitchen.

Sanitation is a significant priority among the Airmen at the DFAC here at Shaw.

The DFAC has the responsibility ensure the health and wellness of more than 500 military personnel that they serve daily.

Public health inspects the DFAC at least once a quarter.

"I have seen public health visit almost every week," said Staff Sgt. Sethena Butler, non-commissioned officer in charge of food services.

"The first thing they look for is our bleach buckets," Davenport said.

To ensure the DFAC remains a clean and germ-free environment, Airmen must test the bleach mixture to ensure just the right amount is being used to clean surfaces.

Food temperatures also must be constantly monitored.

All beef and poultry must be kept at a temperature of at least 165 degrees and fish can be kept at 155 degrees. Vegetables and starchy foods cannot be less than 140 degrees.
As well as keeping the food they are serving fresh and at safe temperatures, they must also make sure it is not outdated, which according to Butler, is one of the top priorities for public health standards.

To keep food safe in the storeroom, Airmen make sure the floor is always clean, no food is spoiled, shelves are stocked free of dust and food particles, no signs of insects or rodents and that all food is stored at least 6 inches above the floor to prevent pest contamination and that foods are properly thawed and labeled.

All food that has been cooked is never kept past two days.

Hand-washing is also pertinent to the health of the DFAC's customers.

In 2010 and 2011, there were 1518 confirmed norovirus outbreaks in the U.S. These outbreaks often occur in restaurants, cruise ships, schools and banquet halls. Proper hygiene and washing food can help to prevent an outbreak.

"The most important thing is making sure people are staying healthy," said Senior Airman Matthew Davenport, 20th Force Support Squadron food service specialist. "If Airmen in the chow hall don't wash their hands and get someone sick, it has a chain reaction which will deter people from coming. We want to avoid that and make people's experience enjoyable while eating here."

The food service NCOs perform uniform inspections to ensure cleanliness of Airmen and neat appearance while on the job. They also perform inspections on the areas which Airmen are responsible for cleaning.

Although it is a big task to keep Shaw's Dining Facility clean and in inspection order, the Airmen who work at the DFAC make it their mission to keep Shaw's dining hall a healthy and happy place.