Manual of Naval Preventive Medicine - Chapter 1: Food Safety

• Manual of Naval Preventive Medicine - Chapter 1: Food Safety
• Table of Contents
• Table of Contents (Cont)
• Table of Contents (Cont)
• Section I. General Information
• Color additive
• Adulterated
• Bulk food
• Common dining area.
• Drinking Water.
• Easily movable.
• Foodborne Disease Outbreak.
• Food establishment
• Food processing plant.
• General use pesticide
• Injected
• Permit
• Plumbing system
• Potentially hazardous food
• Preventive medicine authority (PMA)
• Reduced Oxygen Packaging.
• Sanitize or Sanitization
• Slacking
• Temporary food establishment
• Responsibilities
• Commander, Naval Facilities Engineering Command
• Commandant Of The Marine Corps
• Commanding Officers
• Person in Charge
• Management and Personnel
• A Person in Charge
• Food Employee
• Training Requirements
• Supervisor/Manager Training Course
• Supervisor/Manager Training Course (Cont)
• Duties (Person in Charge)
• Employee Health
• Physical Examination (Medical Screening)
• Removal of Exclusions and Restrictions
• Employee Responsibilities
• Personal Cleanliness
• Where to Wash
• Hygienic Practices
• Animals
• Section III. Food
• Procurement of Food Items
• Acceptance Authority
• Meats and Poultry
• Canned Products
• Butter, Eggs and Cheese
• Inspection of Food Items
• Temperature Specifications for Receiving of Food Items
• Single-Used Gloves, Used for One Purpose and Discarded
• Food Storage Containers, Labeled with Common Name of the Food
• Single-use Gloves, used for one Purpose and Discarded
• Disposition of Unsatisfactory Food Items
• Disposition of Unsatisfactory Food Items (Cont)
• Storage and Care of Food Items
• Refrigerated Storage
• Heated Storage
• SemiPerishable Food
• Fresh and Frozen Food
• Table 1-1. Directions for monthly cleaning of ice making machines
• Ice Dispensing Machines
• Cooking Raw Animal Products
• Table 1-2. Minimum cooking time and temperature combinations for foods that are not cooked to order.
• Microwave Cooking
• Safe Holding Temperatures for Cooked Food
• Time as a Public Health Control
• Advance Preparation/Leftovers
• Advance Preparation
• Leftovers
• Reheating Leftover Potentially Hazardous Food
• Prohibited Leftovers.
• Reconstituted, Dehydrated Foods
• Sandwiches
• Self-Service Items
• Family Style Service
• Handle meats and cheeses
• Special Facilities and Vending Operations
• Commissaries
• Temporary Food Service
• Types of Operations
• Sewage
• HACCP Information
• Steps of a HACCP Plan
• Principle #2. Identify the Critical Control Points (CCPs) in Food Preparation
• Principle #4. Establish Procedures to Monitor CCPs.
• Establish the Corrective Action(s) to be Taken When Monitoring Shows a Critical Limit Has Been Exceeded
• Establish Effective Record Keeping Systems.
• Establish Procedures to Verify that the HACCP System is Working
• HACCP Inspection Guidelines
• Section IV. Standards and Sanitation of Food Service Equipment and Utensils
• Warewashing Methods
• Introduction
• Warewashing Machines, Internal Baffles
• Warewashing Sinks and Drainboards, Self-draining
• Manual Warewashing Equipment, Hot Water Sanitization Temperatures
• Equipment
• Sanitizing Agents (Disinfectants)
• Manual Warewashing Equipment, Chemical Sanitization using Detergent-sanitizers
• Strength Determinations
• Automatic Cold Water Glass Washer
• Messing Facility Sanitation
• Food Service Equipment
• Can Openers
• Sponges and Cleaning Cloths
• Microwave Ovens
• Section V. Structural Requirements and Sanitary Controls
• Walls and Ceilings (Bulkheads and Overheads)
• Lighting
• Dressing Rooms and Lockers
• Maintenance Equipment and Supplies
• Toilet and Lavatory Facilities
• Hand Washing Lavatory Facilities
• Storage
• Disposal
• Pest Control Operations
• Section VI. Inspection Reporting Procedures
• Inspection Form Distribution
• Violation Data
• Table 1-7. Risk categorization of food establishments
• Types of Inspections
• HACCP Inspection
• Establishment Scoring
• Table 1-8. Critical violation limits by facility type
• Closure Criteria
• Appendix A. Foodborne Illnesses
• Foodborne Infection
• Foodborne Intoxication
• Investigating foodborne-disease outbreak
• Develop a case definition
• Make epidemiologic associations.
• Investigate food handling procedures
• Calculate attack rates.
• Use investigative data for prevention
• Figure 1-9. Case History Questionnaire
• Figure 1-9. Case History Questionnaire (cont)
• Table 1-10. Guidelines for confirmation of foodborne-disease outbreaks
• Table 1-10. Guidelines for confirmation of foodborne-disease outbreaks (Cont)
• Table 1-10. Guidelines for confirmation of foodborne-disease outbreaks (Cont)
• Table 1-10. Guidelines for confirmation of foodborne-disease outbreaks (Cont)
• Table 1-10. Guidelines for confirmation of foodborne-disease outbreaks (Cont)
• Table 1-10. Guidelines for confirmation of foodborne-disease outbreaks (Cont)
• Table 1-10. Guidelines for confirmation of foodborne-disease outbreaks (Cont)
• Figure 1-11. Example of an epidemic histogram of cases by time of symptom onset
• Table 1-12. Example of incubation periods, onset and meal times by patient
• Table 1-13. Example of incubation periods grouped by two hour intervals
• Appendix B. References
• Food Service Equipment
• Field Sanitation
• Pest Control
• Appendix C. Model Forms
• Food Establishemnt Inspection Report
• Food Establishemnt Inspection Report (cont)
• Food Service Inspection Guide- List of Frequent Discrepancies
• Food Service Inspection Guide- List of Frequent Discrepancies (Cont)
• Health Card Physical Examination (Medical Screening)
• Food Facility Special Event Application
• HACCP Inspection Data
• HACCP Inspection Data (Cont)

Manual of Naval Preventive Medicine - Chapter 1: Food Safety

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