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MANUAL OF NAVAL PREVENTIVE MEDICINE
k.  Identifying the source of water used and measures taken to ensure
that it remains protected from contamination such as providing protection
from backflow and precluding the creation of cross connections;
l.  Identifying poisonous or toxic materials in the food establishment
and the procedures necessary to ensure they are safely stored, dispensed,
used, and disposed of according to current regulations;
m.  Identifying critical control points in the operation; from
purchasing through sale or service, that may contribute to foodborne
illness and explaining steps taken to ensure that the points are controlled
in accordance with the requirements of this manual;
n.  Explaining the details of how the person in charge and food
employees comply with a HACCP plan, if a plan is required by current
regulations, or an agreement between the regulatory authority and the
establishment, and
o.  Explaining the responsibilities, rights, and authorities assigned
by this chapter to the:
(1) Food employee,
(2) Person in charge, and
(3) Preventive medicine authority (PMA)/regulatory authority.
2-1.2.1.B Food Employee
Based on the risks of foodborne illness inherent to the food operation,
during inspections and upon request, the employees shall demonstrate to the
regulatory authority knowledge of foodborne disease prevention, application
of the hazard analysis critical control point principles, and the
requirements of the NAVMED P-5010-1, as it relates to the food operation,
by:
a.  Describing the relationship between the prevention of foodborne
disease and the personal hygiene of a food employee;
b.  Explaining the significance of the relationship between
maintaining the time and temperature of potentially hazardous food and the
prevention of foodborne illness;
c.  Stating the required temperatures and times for the safe
refrigerated storage, hot holding, cooling, and reheating of potentially
hazardous food; and
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