Section III. Food

CHAPTER 1, FOOD SAFETY

Section III.

FOOD

3-1

PROCUREMENT, ACCEPTANCE & INSPECTION OF FOOD

ITEMS

3-2

PROTECTION OF FOOD ITEMS FROM CONTAMINATION

AFTER RECEIVING

3-3

DISPOSITION OF UNSATISFACTORY FOOD ITEMS

3-4

STORAGE AND CARE OF FOOD ITEMS

3-5

PREPARING AND SERVING OF FOOD

3-6

SPECIAL FACILITIES AND VENDING OPERATIONS

3-7

TEMPORARY FOOD SERVICE

3-8

HACCP INFORMATION

3-1 PROCUREMENT, ACCEPTANCE & INSPECTION OF FOOD ITEMS

3-1.1

PROCUREMENT OF FOOD ITEMS

3-1.2

ACCEPTANCE AUTHORITY

3-1.3

INSPECTION OF FOOD ITEMS

3-1.4

TEMPERATURE SPECIFICATIONS FOR RECEIVING OF FOOD

ITEMS

3-1.1 Procurement of Food Items

a. The Subsistence Prime Vendor (SPV) program is a major re-

engineering effort within the Department of Defense (Food Purchasing

Procedures) whereby a single distributor serves as the major provider of

product to various federal customers within a geographical region or zone.

Navy and Marine Corps dining facilities will no longer receive food items

from Defense Logistics Agency(DLA) warehouses. The vendor supplies

commercially available subsistence under a contractual agreement

established by the Defense Personnel Support Activity (DPSC) - the lead

agency for the SPV program. The SPV selected for each zone will deliver

directly to dining facilities or a chosen location within 48 hours after

ordering. The customer will select the number of deliveries and the day of

the week deliveries should be made. At time of delivery, items are

accepted or rejected by the ordering activity, rejections will be replaced

by the SPV.

b. All food delivered by SPV to Navy and Marine corps will

originate from facilities listed in the U.S. Army publication,

Directory of Sanitarily Approved Food Establishments, or from one of the

following establishments exempted from the listing: