DEPARTMENT OF THE NAVY
OFFICE OF THE CHIEF OF NAVAL OPERATIONS WASHINGTON DC 20350-2000
H
EADQUARTERS UNITED STATES MARINE CORPS WASHINGTON DC 20350-3000
OPNAVINST 4061.4A
MCO 4061.1A
N093/HQMC HS
31 May 2022
OPNAV INSTRUCTION 4061.4A
MARINE CORPS ORDER 4061.1A
From: Chief of Naval Operations
Commandant of the Marine Corps
Subj: FOOD SAFETY TRAINING PROGRAM
Ref: (a) Conference for Food Protection, Standards for Accreditation of Food Protection
Manager Certification Programs, April 2012
(b) TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP, Tri-Service Food Code of
1 March 2019
1. Purpose. To establish a minimum food safety training program for military and civilian food
service and specific medical personnel. This instruction is a complete revision and should be
reviewed in its entirety.
a. Removed references (c) and (d).
b. Removed paragraph 4.
c. Updated subparagraph 7a with, “The food establishment person in charge is responsible
for ensuring all food employees meet the minimum food safety training requirements.”
2. Cancellation. OPNAVINST 4061.4 and MCO 4061.1.
3. Scope and Applicability. This instruction is applicable to all Navy and Headquarters Marine
Corps activities.
4. Policy. It is Navy and Marine Corps policy that employees who handle food and food
establishment personnel, receive initial food safety training and annual refresher training.
Persons in charge of food establishments, food safety instructors and supervisors must be
certified in food safety and maintain that certification. Documentation of food safety training
must be available at each food establishment.
5. Definitions.
a. Food Safety Instructor. Refers to a person, either military or civilian, who has
successfully completed the catalog of Navy training course B-322-2101, “Food Safety
Supervisor’s/Manager’s Course.” Alternatively, they can successfully demonstrate food safety
core competency knowledge by obtaining a food protection manager certification via an
