food items while reducing waste and financial loss to a minimum. Subcourse MD0181, Food Service Sanitation and Inspections I, presented the basic knowledge required of a food service inspector, including the threat from microbial contamination and the general factors involved in outbreaks of foodborne illness. Subcourse MD0182, Food Service Sanitation and Inspections II, will present specific items that the preventive medicine specialist must check when inspecting the various areas of a food service facility. This subcourse will discuss the reason for checking each item and its importance in contributing to foodborne illness. It will also relate how to record a deficiency for each item on the food service inspection checklist (DA Form 5161) and any other required corrective actions. This subcourse consists of eight lessons and an examination. The lessons are as follows: Lesson 1, Introduction to Food Service Inspections. Lesson 2, Inspect the Health Status and Food Handling Procedures of Personnel. Lesson 3, Inspect Restrooms and Handwashing Facilities. Lesson 4, Inspect the Serving Line Area. Lesson 5, Inspect the Cold Storage Area. Lesson 6, Inspect the Dry Storage Area. Lesson 7, Inspect the Loading Docks/Incoming Food Areas. Lesson 8, Inspect the Dishwashing Machine and Dishwashing Procedures.

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