What does AR 30-22 include regarding food service sanitation?

AR 30-22 encompasses comprehensive guidelines on the sanitation of food service facilities, ensuring that all aspects of food handling, preparation, and service meet the health and safety standards necessary to protect soldiers' well-being. This includes proper cleaning and sanitizing procedures, maintenance of equipment, and management of facilities to prevent contamination and foodborne illnesses.

The focus on sanitation is crucial because it forms the foundation of food service operations within the Army, promoting health and hygiene in all food service environments. This ensures that food served to personnel is safe, thereby fostering a healthy unit and sustaining operational readiness.

The other options, while related to food service, do not encompass the full breadth of sanitation requirements detailed in AR 30-22. Cleaning schedules, cooking safety information, and waste disposal protocols may be part of the broader food service operation but do not specifically address the comprehensive sanitation guidelines provided by the regulation.