Inspection Form Distribution

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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