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Table Of Contents

1-4 RESPONSIBILITIES
2-2 EMPLOYEE HEALTH
2-4 HYGIENIC PRACTICES
3-1 PROCUREMENT, ACCEPTANCE & INSPECTION OF FOOD ITEMS
3-5 PREPARING AND SERVING OF FOOD
3-7 TEMPORARY FOOD SERVICE
4-1STANDARDS
4-2 WARE WASHING METHODS
4-3 WARE WASHING AGENTS
4-4 SANITIZING AGENTS (DISINFECTANTS)
4-5 AUTOMATIC COLD WATER GLASS WASHER
4-6 MESSING FACILITY SANITATION
4-7 UTENSILS AND EQUIPMENT
4-8 HAZARDOUS METALLIC COATINGS
5-2 FLOORS, WALLS, AND CEILINGS
5-4 DRESSING ROOMS AND LOCKERS
5-6 WATER SUPPLY AND SEWAGE DISPOSAL
5-7 TOILET AND LAVATORY FACILITIES
5-8 GARBAGE AND REFUSE DISPOSAL
6-2 REPORT OF INSPECTION
6-4 ESTABLISHMENT SCORING
A-2 FOOD BORNE ILLNESSES
A-3 INVESTIGATING FOOD BORNE DISEASE OUTBREAKS
B-3 WARE WASHING MACHINES
B-6 FIELD SANITATION
B-7 CLUBS, MESSES, EXCHANGES, AND COMMISSARIES
B-8 FOOD BORNE ILLNESSESS
MEDICAL SCREENING FORM
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Published by: IlovetheNavy on Jan 21, 2011
Copyright:Attribution Non-commercial

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04/06/2012

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