Which of the following is a primary responsibility of food safety personnel in the Army?

Creating food safety plans and guidelines is a primary responsibility of food safety personnel in the Army. This role involves establishing protocols and procedures that ensure food is handled, prepared, and served safely to prevent foodborne illnesses and maintain the health of soldiers. Food safety personnel must assess risks, keep up with regulations, and train staff in best practices for food handling.

In contrast, developing new menu items, while important for maintaining variety and morale, is typically not within the purview of food safety personnel. Conducting fitness training related to food consumption focuses more on health and nutrition rather than the safety aspects of food, which falls outside the primary responsibilities of food safety personnel. Supervising culinary techniques is also more aligned with kitchen management roles rather than the specialized focus on food safety that personnel are trained for. Thus, the emphasis is on creating structured safety guidelines to protect the health of personnel through effective food safety practices.