More From This User
Related Docuements
Division 2 — Design and construction of food premises
A guide to the Food Safety Standards
From Evan Knoble
Bureau of
Medicine and Surgery
NAVMED P-5010-1 (Rev. 1/1998)
Washington, D.C. 20372-5300
000-LP-000-0000
Manual of Naval Preventive Medicine
Chapter 1
FOOD SAFETY
i
MANUAL OF NAVAL PREVENTIVE MEDICINE
CHAPTER 1
FOOD SAFETY
TABLE OF CONTENTS
SECTION I
GENERAL INFORMATION
1-1 INTRODUCTION........................................... 1 1-2 PURPOSE................................................ 1 1-3 DEFINITIONS............................................ 1 1-4 RESPONSIBILITIES....................................... 21
SECTION II
MANAGEMENT AND PERSONNEL
2-1 SUPERVISION............................................ 26 2-2 EMPLOYEE HEALTH........................................ 33 2-3 PERSONAL CLEANLINESS................................... 37 2-4 HYGIENIC PRACTICES..................................... 39
SECTION III FOOD
3-1 PROCUREMENT, ACCEPTANCE & INSPECTION OF FOOD ITEMS..... 41
3-2 PROTECTION OF FOOD ITEMS FROM CONTAMINATION AFTER
RECEIVING.............................................. 49 3-3 DISPOSITION OF UNSATISFACTORY FOOD ITEMS............... 52 3-4 STORAGE AND CARE OF FOOD ITEMS......................... 54 3-5 PREPARING AND SERVING OF FOOD.......................... 61 3-6 SPECIAL FACILITIES AND VENDING OPERATIONS.............. 77 3-7 TEMPORARY FOOD SERVICE................................. 80 3-8 HACCP INFORMATION...................................... 83
SECTION IV
STANDARDS AND SANITATION OF FOOD SERVICE
EQUIPMENT AND UTENSILS
4-1 STANDARDS.............................................. 92 4-2 WAREWASHING METHODS.................................... 93 4-3 WAREWASHING AGENTS..................................... 99 4-4 SANITIZING AGENTS (DISINFECTANTS)...................... 99 4-5 AUTOMATIC COLD WATER GLASS WASHER......................102 4-6 MESSING FACILITY SANITATION............................103
ii
4-7 UTENSILS AND EQUIPMENT................................103
4-8 HAZARDOUS METALLIC COATINGS............................107
SECTION V
STRUCTURAL REQUIREMENTS AND SANITARY
CONTROLS
5-1 INTRODUCTION...........................................108 5-2 FLOORS, WALLS AND CEILINGS.............................108 5-3 LIGHTING AND VENTILATION...............................110 5-4 DRESSING ROOMS AND LOCKERS............................111 5-5 HOUSEKEEPING...........................................111 5-6 WATER SUPPLY AND SEWAGE DISPOSAL......................112 5-7 TOILET AND LAVATORY FACILITIES.........................114 5-8 GARBAGE AND REFUSE DISPOSAL...........................115 5-9 INSECT AND RODENT CONTROL..............................117 5-10 POISONOUS OR TOXIC MATERIALS...........................118
SECTION VI
INSPECTION REPORTING PROCEDURES
6-1 FREQUENCY OF INSPECTION................................119 6-2 REPORT OF INSPECTION...................................119 6-3 FOOD ESTABLISHMENT INSPECTION REPORT...................120 6-4 ESTABLISHMENT SCORING..................................125 6-5 CLOSURE CRITERIA.......................................127
APPENDIX A
FOODBORNE ILLNESSES
A-1 GENERAL INFORMATION....................................128 A-2 FOODBORNE ILLNESSES....................................128 A-3 INVESTIGATING FOODBORNE DISEASE OUTBREAKS..............131
APPENDIX B
REFERENCES
B-1 FOOD...................................................149 B-2 FOOD SERVICE EQUIPMENT.................................150 B-3 WAREWASHING MACHINES...................................150 B-4 MILK...................................................150 B-5 ICE....................................................151 B-6 FIELD SANITATION.......................................151 B-7 CLUBS, MESSES, EXCHANGES, AND COMMISSARIES.............151 B-8 FOODBORNE ILLNESSES....................................151 B-9 PEST CONTROL...........................................152
of 00
food safety
3,688 Reads
Info and Rating
| Category: | |
| Rating: | |
| Upload Date: | 03/06/2009 |
| Copyright: | Attribution Non-commercial |
| Tags: |
Leave a Comment