CHAPTER 1 FOOD SAFETY - NAVY BMR

1 IMANUAL OF NAVAL PREVENTIVE MEDICINECHAPTER 1 food SAFETYTABLE OF CONTENTSSECTION IGENERAL 25 SECTION IIMANAGEMENT AND 302-2 EMPLOYEE 372-3 PERSONAL 412-4 HYGIENIC 43 SECTION IIIFOOD3-1 PROCUREMENT, ACCEPTANCE & INSPECTION OF food 453-2 PROTECTION OF food ITEMS FROM CONTAMINATION AFTER 533-3 DISPOSITION OF UNSATISFACTORY food 563-4 STORAGE AND CARE OF food 583-5 PREPARING AND SERVING OF 653-6 SPECIAL FACILITIES AND VENDING 823-7 TEMPORARY food 843-8 HACCP 88 SECTION IVSTANDARDS AND SANITATION OF food SERVICE iiEQUIPMENT AND 964-2 WARE WASHING 974-3 WARE WASHING AGENTS (DISINFECTANTS).

2 1034-5 AUTOMATIC COLD WATER GLASS MESSING FACILITY AND EQUIPMENT ..1074-8 HAZARDOUS METALLIC V STRUCTURAL REQUIREMENTS AND SANITARY , WALLS AND AND ROOMS AND LOCKERS .. SUPPLY AND SEWAGE DISPOSAL ..1165-7 TOILET AND LAVATORY AND REFUSE DISPOSAL ..1195-9 INSECT AND RODENT OR TOXIC VIINSPECTION REPORTING PROCEDURES6-1 FREQUENCY OF OF ESTABLISHMENT INSPECTION AFOOD BORNE ILLNESSESA-1 GENERAL BORNE food BORNE DISEASE SERVICE WASHING , MESSES, EXCHANGES, AND BORNE CMODEL ESTABLISHMENT INSPECTION ESTABLISHMENT INSPECTION SCREENING FORM FOR PERMIT TO OPERATE A TEMPORARY food INSPECITON DATA AND for monthly cleaning of icemaking 64 cooking time and temperaturecombinations for pork, game animals,comminuted fish and meats.

3 Injected meatsand eggs that are not cooked to order .. 67 parameters required for destruction of pathogens on the surface of roasts of beefand corned holding times required at specifiedtemperatures for cooking all parts of roastof beef and corned for a 10 second chlorine of agent required for chemicalsanitizing categorization of food violation limits by facility history for confirmation of food bornedisease of an epidemic histogram of casesby time of symptom of incubation periods, onset andmeal times by patient for a staphylococcalfood poisoning outbreak.

4 Of incubation periods grouped bytwo hour intervals for a staphylococcalfood poisoning of food specific attack rates foran outbreak 1, food SAFETY Rev Aug 995 Section IGENERAL INFORMATION1-1 INTRODUCTION1-2 PURPOSE1-3 DEFINITIONS1-4 RESPONSIBILITIES1- 1 chapter provides guidance for all military and non-military personnel of the Navy, Marine Corps and the MilitarySealift Command involved with food SAFETY / food CHAPTER is based on the Public Health Service, food and Drug Administration (FDA) " food Code, which may also beused for guidance.

5 When principles and procedures in thesepublications vary, this CHAPTER must take PURPOSE This CHAPTER prescribes the policies, procedures, andresponsibilities for implementing the Navy and Marine Corps FoodSafety/ food Service Sanitation Program. It applies to all foodservice operations within the Navy and Marine Corps, includingthe Military Sealift Command, Naval Reserve and Marine CorpsReserve. 1-3 following definitions of words and terms apply inthe interpretation of this Terms defined.(1)Additive.(a) food additive means any substance the intendeduse of which results or may reasonably be expected to result,directly or indirectly, in its becoming a component or otherwiseaffecting the characteristics of any food (including anysubstance intended for use in producing, manufacturing, packing,processing, preparing, treating, packaging, transporting, orholding food .)

6 And including any source of radiation intended forany such use), if such substance is not generally recognized,among experts qualified by scientific training and experience toevaluate its SAFETY , as having been adequately shown throughscientific procedures (or, in the case as a substance used inCHAPTER 1, food SAFETY6food prior to January 1, 1958, through either scientificprocedures or experience based on common use in food ) to be safeunder the conditions of its intended use; except that such termdoes not include:1 A pesticide chemical in or on a raw agriculturalcommodity; or2 A pesticide chemical to the extent it isintended for use or is used in the production, storage, ortransportation of any raw agricultural commodity; or3 A color additive; or4 Any substance used under a sanction or approvalgranted prior to September 6, 1958, pursuant to this CHAPTER , thePoultry Products Inspection Act (21 451 et seq.

7 Or theMeat Inspection Act of March 4, 1907, as amended and extended ( 601 et seq.); or5 A new animal drug.(b) Color additive means a material which:1 Is a dye, pigment, or other substance made bya process of synthesis or similar artifice, or extracted,isolated, or otherwise derived, with or without intermediate orfinal change of identity, from a vegetable, animal, mineral, orother source, and2 When added or applied to a food , drug, orcosmetic, or to the human body or any part thereof, is capable(alone or through reaction with other substance) of impartingcolor thereto; except that such term does not include anymaterial which, by regulation, determined is used (or intended tobe used) solely for a purpose or purposes other than The term color includes black, white, andintermediate Nothing in subparagraph (b)

8 Of this paragraphshall be construed to apply to any pesticide chemical, soil orplant nutrient, or other agricultural chemical solely because ofits effect in aiding, retarding, or otherwise affecting, directlyor indirectly, the growth or other natural physiologicalprocesses of produce of the soil and thereby affecting its color, CHAPTER 1, food SAFETY Rev Aug 997whether before or after harvest.(2) Adulterated means the condition of a food if it:(a) Bears or contains any poisonous or deleterioussubstance in a quantity which may render it injurious to health;(b) Bears or contains added poisonous or deleterioussubstance for which no safe tolerance has been established;(c) Consists in whole or part of any filthy, putrid,or decomposed substance, or if it is otherwise unfit for humanconsumption.

9 (d) Has been processed, prepared, packed, or heldunder unsanitary conditions, whereby it may have becomecontaminated with filth, or whereby it may have been renderedinjurious to health;(e) Is in a container composed in whole, or in part,of any poisonous or deleterious substance which may render thecontents injurious to health.(3) Advance Preparation is defined as food that isprepared for future service beyond a specific meal. Advancepreparation foods must be immediately cooled after cooking to41 F or below within 4 hours.(4) Approved means acceptable to the Chief, Bureau ofMedicine and Surgery (CHBUMED) based on determination ofconformity with principles, practices, and generally recognizedstandards that protect public health.

10 (5) aw means water activity which is a measure of thefree moisture in a food , is the quotient of the water vaporpressure of the substance divided by the vapor pressure of purewater at the same temperature, and is indicated by the symbol aW.(6) Beverage is a liquid for drinking, includingwater.(7) Bottled Drinking Water means water that is sealedin bottles, packages, or other containers and offered for salefor human 1, food SAFETY8(8) Bulk food is defined as the greater part; the mainmass or body and in most cases can be described by goods or cargoin large packages, boxes, bags, etc.