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MANUAL OF NAVAL PREVENTIVE MEDICINE
6-2.2 Inspection Form Distribution
The completed Food Establishment Inspection Report will be distributed as
follows:
a. Original to the commanding officer having direct responsibility for
the food establishment.
b. Copy to the person in charge.
c. Retain a file copy for the PMA.
6-2.3 Inspection Guide
The inspection guide is exhibited in Appendix C and can be used as a
reference checklist to remind inspectors and food establishments of the
major inspection areas.
6-3 FOOD ESTABLISHMENT INSPECTION REPORT
6-3.1
INTRODUCTION
6-3.2
ADMINISTRATIVE DATA
6-3.3
VIOLATION DATA
6-3.4
RISK CATEGORIZATION OF FOOD ESTABLISHMENTS
6-3.5
TYPES OF INSPECTIONS
6-3.1 Introduction
When preparing the Food Establishment Inspection Report, NAVMED 6240/1,
enter the data on the report form in the appropriate field.  Use
continuation pages to give a full description of the conditions found in
the establishment.
6-3.2 Administrative Data
a. Enter the administrative data to clearly identify the food
establishment and update the information when necessary.  Use abbreviations
where they do not interfere with reliable identification of the
establishment.
b. Use the Inspection Type (Insp. Type) when recording the
reason for the inspection.  Use the Time blank for recording the time of
day the inspection was made.
c. Use the Risk Category Section to designate the Food Establishment's
Risk Type Category.
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