Attachment 9 - CGTTP 4-11.12C - Food Safety and Sanitation (FSS) Tactics, Techniques, and Procedures (TTP).pdf

U.S. Coast Guard Health, Safety & Work-Life Service Center (HSWL SC)

Food Safety and Sanitation (FSS) Tactics, Techniques, and Procedures (TTP)

CGTTP 4-11.12C

November 2021

This page intentionally left blank.

Commanding Officer United States Coast Guard Health, Safety & Work-Life Service Center

300 E. Main St. Ste. 1000 Norfolk, VA 23510-9109 Phone: (757) 628-4412

19 NOVEMBER 2021

COAST GUARD TACTICS, TECHNIQUES, AND PROCEDURES, CGTTP 4-11.12C

Subj: FOOD SAFETY AND SANITATION (FSS) TACTICS, TECHNIQUES, AND

PROCEDURES (TTP) LETTER OF PROMULGATION

1. PURPOSE. To provide commanding officers/officers-in-charge/executive officers/executive petty officers (COs/OICs/XOs/XPOs) with Coast Guard tactics, techniques, and procedures (CGTTP) in developing and implementing an effective FSS program. This tactics, techniques, and procedures (TTP) publication was authored and validated by accomplished performers and subject matter experts in the field. TTP publication maintenance will be triggered by program revision requirements.

2. ACTION. This CGTTP publication applies to every unit in the United States Coast Guard (USCG). Internet release authorized.

3. CGTTP AFFECTED. This publication supersedes the Food Safety and Sanitation Tactics, Techniques, and Procedures (TTP), CGTTP 4-11.12B.

4. DISCLAIMER. This TTP publication is not a substitute for applicable legal requirements, nor is it itself a rule. It is intended to provide guidance for Coast Guard personnel and is not intended to, nor does it, impose legally binding requirements on any party outside the Coast Guard.

5. CHANGES. This TTP publication contains major changes. Review of the entire document is advised due to substantial revisions. A high-level summary of changes is provided below.

a. The TTP publication was restructured to meet new standards implemented by Safety and Environmental Health Division of the Health Safety and Work-Life Service Center [HSWL SC (se)].

b. Updated training guidance.

c. Revised food quality and care procedures.

d. Revised equipment and utensils procedures.

e. Revised guidance for personnel management, inspections and compliance, and foodborne illness.

f. Added new guidance for general outbreak protocol, including preparing for, responding to, and recovering from an outbreak.

Food Safety and Sanitation (FSS) TTP

g. Updated Food Safety and Sanitation Program Standard Operating Procedures Template.

h. Updated Food Safety and Sanitation TTP Library page on CGPortal with training aids for contingency planning, indoctrination, and hazard analysis critical control points (HACCP).

6. DISCUSSION. CGTTP 4-11.12C, Food Safety and Sanitation (FSS), Tactics, Techniques, and Procedures, is hereby promulgated as an authoritative tool for training Coast Guard forces and personnel.

7. DISTRIBUTION. U.S. Coast Guard Health, Safety & Work-Life Service Center (HSWL SC) posts an electronic version of this TTP publication to the CGTTP Library on CGPortal. In CGPortal, navigate to the CGTTP Library by selecting Training & Education, then select the TACTICS, TECHNIQUES, AND PROCEDURES link.

8. USCG FORMS. The USCG electronic forms referenced in this publication are available on the CGPortal website.

9. REQUEST FOR CHANGES. Field feedback regarding this TTP publication, or any other HSWL SC TTP located in the CGTTP Library, may be provided via CGFIXIT under Health, Safety & Work-Life Service Center and Safety and Environmental Health. In the Detailed Description, include the TTP name, TTP number, the section number, section name, and a description of the needed change.

PERRY J. KREMER

Captain, U.S. Coast Guard Commanding Officer Health, Safety & Work-Life Service Center https://cg.portal.uscg.mil/library/forms/SitePages/Home.aspx

UNCLASSIFIED

i

CONTENTS

LIST OF ILLUSTRATIONS & TABLES .................................................................................................. III INTRODUCTION .........................................................................................................1-1

PURPOSE ................................................................................................................................................................ 1-1

SCOPE ..................................................................................................................................................................... 1-1

BACKGROUND ..................................................................................................................................................... 1-1

HSWL SC (SE) TTP LIBRARY PAGE .................................................................................................................. 1-1

ADMINISTRATION ......................................................................................................2-1

PROGRAM ELEMENTS ........................................................................................................................................ 2-1

DEVELOPMENT AND IMPLEMENTATION ...................................................................................................... 2-4

PROGRAM/SOP ASSESSMENT ........................................................................................................................... 2-4

TACTICS .....................................................................................................................3-1

INTRODUCTION ................................................................................................................................................... 3-1

HAZARD CHARACTERIZATION ........................................................................................................................ 3-1

HAZARD ASSESSMENT ...................................................................................................................................... 3-2

HAZARD MITIGATION ........................................................................................................................................ 3-3

PERSONNEL MANAGEMENT ...................................................................................4-1

EMPLOYEE HEALTH AND HEALTH SCREENING ......................................................................................... 4-1

PERSONNEL INSPECTIONS AND PERSONAL HYGIENE .............................................................................. 4-2

FOOD SERVICE HEALTH PRACTICES .............................................................................................................. 4-3

WORKPLACE SANITATION INFORMATION ................................................................................................... 4-4

SANITATION AND HYGIENE TRAINING ......................................................................................................... 4-4

FOOD QUALITY AND HANDLING .............................................................................5-1

INTRODUCTION ................................................................................................................................................... 5-1

ORDERING FROM APPROVED SOURCES ........................................................................................................ 5-1

PROTECTING FOOD FROM CONTAMINATION DURING RECEIPT ............................................................ 5-1

PREVENTING CONTAMINATION ...................................................................................................................... 5-2 ii

HANDWASHING ................................................................................................................................................... 5-4

STORAGE AND LABELING PROCEDURES ...................................................................................................... 5-5

COOKING, HOLDING, AND THAWING .......................................................................................................... 5-10

LEFTOVERS ......................................................................................................................................................... 5-14

EQUIPMENT AND UTENSILS ....................................................................................6-1

EQUIPMENT AND UTENSIL DESIGN AND CONSTRUCTION ...................................................................... 6-1

CLEANING AND SANITIZING PROCEDURES ................................................................................................. 6-2

WAREWASHING ................................................................................................................................................... 6-4

LINENS AND LAUNDERING PROCEDURE ...................................................................................................... 6-7

STORAGE PROCEDURES .................................................................................................................................... 6-8

HAZARDOUS MATERIALS ................................................................................................................................. 6-9

FACILITY CONSTRUCTION AND MAINTENANCE ..................................................7-1

INTRODUCTION ................................................................................................................................................... 7-1

VENTILATION ....................................................................................................................................................... 7-2

ILLUMINATION (LIGHTING).............................................................................................................................. 7-2

FACILITIES ............................................................................................................................................................ 7-3

INSPECTIONS AND COMPLIANCE ..........................................................................8-1

INSPECTIONS AND COMPLIANCE ................................................................................................................... 8-1

FOOD SERVICE INSPECTION REPORT FORM ................................................................................................ 8-1

TEMPORARY AND MOBILE FOOD SERVICE ..........................................................9-1

TEMPORARY FOOD SERVICE ........................................................................................................................... 9-1

MOBILE FOOD SERVICE ..................................................................................................................................... 9-2

FOODBORNE ILLNESS AND OUTBREAK PROTOCOL ........................................10-1

INTRODUCTION ........................................................................................................................................... 10-1

EARLY DETECTION OF FOODBORNE ILLNESS OUTBREAK .............................................................. 10-2

AFTER DETECTION OF FOODBORNE ILLNESS OUTBREAK ............................................................. 10-11

ACRONYMS AND ABBREVIATIONS ....................................................................... A-1

REFERENCES ........................................................................................................... B-1 iii

LIST OF ILLUSTRATIONS & TABLES

Table 4.5-1 USCG Employee Training ................................................................................................4-6

Table 4.5-2 Contracted Employee Training .......................................................................................4-7

Table 5.7-1 Summary Chart for Minimum Food Cooking Temperature and Time .......................5-11

Table 5.7-2 Prescribed Oven Temperatures for Corresponding Roasting Weights ....................5-11

Table 6.3-1 Temperature and Chlorine Concentrations ...................................................................6-5

Table 6.3-2 Maintaining Pressure of Water ........................................................................................6-6

Table 6.3-3 Mechanical Soft Water Sanitizing ...................................................................................6-6

Table 6.4-1 Linen Cleaning Frequency Recommendations .............................................................6-8

Table 10.2-1 Case History Questionnaire ........................................................................................10-9

Table 10.2-2 Clinical Characteristics of Illness .............................................................................10-10

Table 10.2-3 Incubation Times ........................................................................................................10-10

Table 10.2-4 Incubation Onset Time - Number of Cases ..............................................................10-11

Table 10.2-5 Attack Rates According to Food Items Consumed .................................................10-11 iv

PREFACE

WARNINGS, CAUTIONS, AND NOTES

The following definitions apply to warning, cautions and notes used in this publication:

WARNING

An operating procedure, practice, or condition that may result in injury or death if not carefully observed or followed.

CAUTION

An operating procedure, practice, or condition that may result in damage to equipment if not carefully observed or followed.

NOTE

An operating procedure, practice, or condition that requires emphasis.

1-1

Introduction

PURPOSE

Food safety and sanitation (FSS) prevents human illness and injury from food hazards and poor sanitation. The FSS program protects human health and ensures nutritious sources throughout food preparation. An effective FSS program addresses potential hazards at critical control points, such as receiving, storing, handling, and serving food. FSS provides guidance to perform techniques and procedures that meet FSS standards and requirements.

SCOPE

This TTP publication provides procedures to assist the commanding officer/officer-in-charge/executive officer/executive petty officer (CO/OIC/XO/XPO) in developing and implementing an effective FSS program so that units can preserve human health and provide wholesome and nutritious food sources. This TTP publication also includes a wide range of techniques for preventing injury and illness of food service workers and consumers of food products.

BACKGROUND

Foodborne illness (FBI) compromises the health of USCG personnel and the capability of a unit to accomplish its mission.

Practicing FSS is paramount to preventing FBI. In the USCG, outbreaks have been reported both onboard cutters and at shore units. Statistics from Centers for Disease Control and Prevention (CDC) and World Health Organization (WHO) reinforce the tremendous impact of FBIs among USCG units. The CDC estimates that each year one in six Americans get sick from contaminated foods or beverages and 3,000 die of foodborne diseases. WHO estimates from 1970 to 2000, more than 100 outbreaks of foodborne or waterborne diseases were reported on ships. While technological advances, such as pasteurization and proper canning, have eliminated some diseases, new causes of FBI have been identified. Surveillance of FBI remains challenging and is complicated by several factors. The first challenge is underreporting. Although FBIs can be severe or fatal, milder cases often are not detected through routine surveillance. Second, many pathogens transmitted through food also are spread through water or from person to person. This obscures the role of foodborne transmission. Finally, pathogens or agents that have not been identified and cannot be diagnosed cause some proportion of FBI. Plus, FBIs increase injuries reducing USCG readiness to accomplish its mission.

Policy

This tactics, techniques, and procedures (TTP) publication provides guidance to meet standards and requirements in the following documents:

• CIM 5100.47 (series).

• FDA Food Code 2017.

• NAVMED P-5010-1 (series).

Full reference titles are listed in Appendix B: References.

HSWL SC (SE) TTP LIBRARY PAGE

HSWL SC (se) maintains resource pages on CGPortal for each of their TTPs. Each TTP library page contains current versions of associated templates, documents, links, tools, and references for a specific HSWL SC (se) TTP publication. The Food Safety and Sanitation TTP Library page on CGPortal is referenced throughout this TTP publication. All of the HSWL SC (se) library pages can be accessed on the HSWL SC (se) TTP CGPortal page.

https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx

1-2

Personnel preparing for deployment aboard a vessel are advised to download material from the associated TTP Library page for use when connectivity is limited. At a minimum, download the following documents:

• Food Safety and Sanitation Program Assessment Template.

• Food Safety and Sanitation Program Standard Operating Procedures Template.

2-1

Administration

PROGRAM ELEMENTS

CIM 5100.47 (series) requires food service operations to develop a unit-specific FSS program to comply with required elements. This TTP publication provides official guidance for best practices and procedures to create and sustain a unit-level FSS program.

Unit FSS Program Requirements

Per CIM 5100.47 (series), required unit FSS program elements include:

• Appointing a food service officer (FSO). FSO/senior culinary specialist (CS):

o Is designated by unit CO/OIC as the person in charge (PIC) of food service operation.

o Evaluates local operations to ensure compliance procedures are included in the unit standard operating procedures (SOP). See CIM 4061.5 (series) for guidance about including food service elements, such as sales, receipts, and invoices, in unit SOP.

• Inspecting food service facilities:

o Weekly by a unit food inspector who is designated by the CO or OIC.

o Documented in Food Service Establishment Inspection Report Form (CG-5145). Download CG-5145 form on

CGPortal under “Find A Form”. For additional guidance, see the Food Service Establishment Inspection Report (CG-5145) Job Aid on the Food Safety and Sanitation TTP Library page.

• Food service equipment approved by National Sanitation Foundation (NSF) or Edison Testing Laboratories (ETL) and maintained. NSF or ETL sanitation mark on food service equipment indicates equipment is fit for use either:

o In the production of food intended for human consumption.

o In an environment where food intended for human consumption is produced.

NOTE

Sanitation standards for testing food service equipment include American National Standards Institute (ANSI) and NSF. Access the ANSI website on the library page.

For more information on NSF and ETL standards, visit links for Commercial Food Equipment Standards, NSF and ETL Sanitation Mark, Intertek© on the library page.

• Cleaning and disinfection procedures per unit SOP. See FSS - 1 Developing a Cleaning Program under Training Aids on the library page.

• Conducting a daily walk-through inspection and observing employee practices, cleanliness, and signs of illness.

• Ensuring Coast Guard dining facility (CGDF) members inspect and acquire foods from approved sources.

• Maintaining all other active managerial control over the flow of food at all times.

• Reporting FBIs/diseases. See paragraph 10.2: Early Detection of Foodborne Illness for disease alert format.

https://cg.portal.uscg.mil/Pages/main.aspx https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx

2-2

Immediately consult HSWL SC (se) to assist in an FBI investigation.

Immediately consult Subsistence Product Line (HSWL-SC-SPL) to assist when a CGDF shuts down for over 72 hours and needs outside resources to alleviate the hazard.

• Personnel training requirements. See Chapter 4: Personnel Management for more information.

Roles and Responsibilities

CIM 5100.47 (series) provides the basis for roles and responsibilities in the unit FSS program and FSS SOP.

Commanding Officer/Officer-In-Charge/Executive Officer/ Executive Petty Officer

CO/OIC/XO/XPO ensures that all risk factors for FSS are abated and controlled.

Person-In-Charge

Per NAVMED P-5010-1 (series), the FSO, food service manager (FSM), or other designated individual (DI) is the PIC, who enforces guidance in the FSS Instruction/SOP to:

• Procure, receive, inspect, and store wholesome food items.

• Manage food service activity.

• Prevent FBIs at establishments.

• Direct employees tasks.

For more tasks, see FSS - Food Safety Management Systems in the Flow of Food (HACCP 101) on the library page.

Food Safety Manager

Per CIM 4061.5 (series), FSO/FSM or DI implements unit level FSS Program SOPs. Wherever USCG-provided food is consumed, FSOs/FSMs or DIs:

• Implement SOPs with:

o Identifying and documenting management of specific roles and responsibilities.

o Documents summarizing unit-specific requirements for food service personnel, such as food handling, inspections, cleanliness standards, and training.

o Employee practices (e.g., cleanliness and daily walk-through inspection to check for signs of illness).

• Conduct daily walkthrough to check employees for safe work practices, cleanliness, and signs of illness.

Health Services Department Representative

Per CIM 6000.1 (series), health services department representative (HSDR), formally known as the medical department representative or assigned command representative, conducts:

• Sanitation inspections by:

o Performing health and safety inspections of food service establishments.

o Conducting medical screening of food service personnel.

https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Contacts.aspx mailto:SPL@uscg.mil https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx

2-3

• Medical screening of military or civilian food service personnel to check for disease that can lead to FBI.

If the unit does not have an assigned health services technician (HS), then a medical screening of military or civilian food service personnel is conducted by the local medical authority. As a best practice, the local medical authority is either:

Health services clinic staff for military personnel.

Clinic designated in the contract for civilian personnel.

CO/OIC designates member(s) of the crew to be unit food inspector(s) in the absence of HSDR.

Culinary Specialist

CS follows sanitation requirements concerning food safety, including:

• Completes annual training.

• Completes refresher training before assuming food preparation duties.

• Knows and understands role(s) in unit’s FSS program SOPs while also controlling common risk factors by not:

o Procuring and receiving food from unsafe sources.

o Failing to cook food adequately.

o Holding food at incorrect temperatures.

o Using contaminated equipment.

o Practicing poor personal hygiene.

• Complies with any corrective action given by PIC/HSDR.

• Actively supervises mess cooks.

• Conducts voluntary self-assessments.

• Immediately makes reports of needed or already taken corrective actions to PIC and/or HSDR.

Food Service Inspector

Food service inspector is designated by the CO/OIC. A competent food service inspector performs weekly inspections using CG-5145 form, which is located on CGPortal under “Find A Form”.

Mess Cook

Mess cook (i.e., food service attendant) is responsible for the safety and sanitation of the unit food service facilities.

Responsibilities include:

• Maintaining an impeccable and clean appearance.

• Maintaining cleanliness and sanitation in the dining area and food preparation area and for all equipment used.

• Preparing the dining areas for meals.

Before assisting CS with food preparation, the mess cook is required to complete initial and annual refresher food safety sanitation training.

For requirements and responsibilities, see Mess Cook Indoctrination Standard Operating Procedures Memorandum Template on the library page.

https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx

2-4

Contract Food Service Personnel

Contract food service personnel can be responsible for mess cook duties and/or CS duties. They are required to ensure compliance with initial and annual refresher FSS training.

Patrons

Patrons are responsible for:

• Maintaining personal hygiene before entering and while occupying dining facilities.

• Complying with FSS practices.

• Disclosing any food allergy to the PIC who oversees food preparation.

• Patron dress code requirements set forth by CO/OIC and FSO written in CGDF SOP and/or posted.

DEVELOPMENT AND IMPLEMENTATION

Unit FSS program SOP contain procedures to implement required program elements.

FSS Program Development

Follow guidance in this TTP publication to develop a unit-specific FSS program relevant to the unit’s food service operations. Other development resources include:

• Food Safety and Sanitation Program Assessment Template located on the library page.

• Paperwork Management at CS Knowledge Repository on CGPortal.

Assessment/Evaluation and Assurance

Use assessment checklists to identify gaps in the FSS program and SOP requirements. For each gap, identify the corresponding risk, then take action according to the level of risk. See CI 3500.3 (series) for further guidance.

FSS Program Support and Assistance

For assistance or guidance with protocols, contact HSWL-SC-SPL and district safety and environmental health officer

(SEHO).

PROGRAM/SOP ASSESSMENT

HSDR conducts a review to ensure the FSS program and/or SOP activities are accurate, documented, and compliant with requirements. HSDR then forwards the information to unit command.

Program Assessment

Conduct these evaluations for FSS operations:

• Internal (self) level. Use the Food Safety and Sanitation Program Assessment Template on the library page for:

o Daily/weekly/monthly cleaning by area space (e.g., coffee messes, kitchenettes, mess deck, chief’s mess, and ward room) log templates.

o Equipment status/certification/temperature log template.

o Other logs and checklists.

https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx https://cg.portal.uscg.mil/communities/erats/CS/SitePages/CS%20Knowledge%20Repository.aspx mailto:SPL@uscg.mil https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Contacts.aspx https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Contacts.aspx https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx

2-5

• External (third party) level evaluations by Force Readiness Command (FORCECOM) Audits, Inspections, and Assessments. Authorized assessment entities include Health, Safety, and Work-Life Service Center (HSWL SC) Safety Mobile Assist and Response Team (SMART).

Safety Checklists

Checklists that apply to food service include:

• Assessment checklists on Unit Safety Assessment Tool (USAT):

o Food Service Galley Sanitation.

o Integrated Pest Management.

o Hazard Communication.

o Walking Working Surfaces.

o Aisles, Passageways, and Floors.

o Fire Suppression and Sprinkler Systems.

o Habitability.

• Local checklists/log sheets in unit FSS program. FSOs develop unit-specific checklists, such as cleaning schedules, temp logs, and equipment operations safety checklists. See checklist examples in the Food Safety and Sanitation Program Assessment Template on the library page.

See Chapter 3: Tactics for more information about safety checklists.

Food Service Establishment Report Form

As an element of program assessment, the CG-5145 form, on CGPortal under “Find A Form”, is completed weekly.

Program/SOP Update

Update FSS program and/or FSS SOP when conditions trigger a need to reevaluate unit procedures, such as:

• Change of command.

• Change in Federal, state, or local regulation that could impact food service operations.

• Alteration to physical facilities or equipment.

• Repeated inspection gaps and/or violations.

• FBI outbreak.

• Safety mishap or near-miss.

• Change in scope of operations.

https://hswl.uscg.mil/kseUSAT/ https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx

2-6

INTENTIONALLY BLANK

3-1

Tactics

INTRODUCTION

FSS tactics are employed in various operational contexts, which range from shore galley facilities (serving active duty, civilian personnel, and possibly dependents and the public) to field support of personnel engaged in emergency response operations in austere environments. Food service personnel help prevent transmission of FBIs with good hygiene, health, and food service techniques. These are essential in preventing transmission of FBIs and protecting the well-being of patrons.

Before assignment to duty in a food service establishment, all food service personnel (military and civilian) receive formal training. Without safe, wholesome food, USCG personnel and mission execution suffer. This chapter describes key factors and tactics used to formulate sanitation techniques for USCG food service operations.

Common Hazards

Hazard probability, severity, and exposure depend on the implementation of FSS practices. Common hazards include:

• Improper holding temperatures.

• Inadequate cooking.

• Contaminated equipment.

• Food from unsafe sources.

• Poor personal hygiene.

• Communicable diseases.

Other hazards can affect the safety and sanitation of food services at a unit. For example, potable water quality could impact food preparation, cleaning, and worker personal hygiene.

Physiological Effects

Per NAVMED P5010-1 (series), failure to control hazards most likely results in personnel illness. Many victims of FBI experience discomfort or lost time from work. FBI can be life-threatening for others, especially:

• Preschool-aged children.

• Older adults with unique medical conditions.

• Those with impaired immune systems and decreased resistance to disease.

HAZARD CHARACTERIZATION

The FSS program aims to control potential hazard sources, including:

• Incoming food quality.

• Storage.

• Preparation and serving processes.

• Workplace readiness.

• Safe and sanitary food service duties.

3-2

Gap Analysis Results

HSWL SC (se) conducted a FSS gap analysis identifying interventions that units can use to protect human health and maintain wholesome and nutritious food sources. Applying these interventions benefits the USCG by decreasing the potential for FBIs and injuries.

The leading cause of FBIs is a lack of thermometers at hazard control points, such as refrigeration units and hot food storage facilities. At unsafe temperatures, bacteria grows on food leading to spoilage. Using thermometers ensures foods are stored, cooked, and held within temperature parameters. To maintain food quality and safe food temperatures, see techniques and procedures in paragraphs:

• 5.6.2: Refrigerated Storage.

• 5.6.3: Hot Storage.

• 5.6.4: Dry and Liquid Milk Storage and Use.

A less common but significant cause of FBIs is improper storing of food in contact with floors, which encourages contamination and pest infestation. Using acceptable and adequate storage protects food supplies against pest invasion and uncontrolled conditions of temperature, humidity, and air circulation. See paragraph 5.6.1: General Information for Food Storage for protective food storage measures.

Failure to meet training requirements increases the risk of foodborne diseases and potential hazards. Effective training ensures units have developed the required food safety skills to protect against health hazards. Plan for improvement. To track training results, use objectives and sources in tables:

• 4.5.1: USCG Employee Training Requirements.

• 4.5.2: Contracted Food Services Training Requirements.

• 4.5.3: Training Sources for USCG Employees.

To gain missing knowledge, skills, and abilities, review training resources under Training Aids on the library page.

A greater potential for illnesses and mishaps exists in dining areas operating without sanitation controls. Satellite operations, such as coffee messes and kitchenettes, need to be checked for compliance to maximize safety. Encourage commands to have more than one food service inspector. Designating more than one inspector ensures continuation of weekly inspections, using the CG-5145 form (on CGPortal under “Find A Form”) during another inspector’s absence (e.g., leave, temporary duty travel, high emergency, and operational tempo).

See compliance procedures in:

• Paragraph 6.6.3: Safe Usage of Hazardous Materials.

• Paragraph 7.1.2: Plumbing, Gas, and Electric.

• Chapter 8: Inspections and Compliance.

• Paragraph 9.2: Mobile Food Service.

For more recommended interventions (e.g., best practices, tools, and training), see Food Safety and Sanitation Gap Analysis Results on the library page.

HAZARD ASSESSMENT

FSS hazards are assessed through inspections and evaluations either:

• Internally by the unit and HSWL SC.

• Externally with CO approval prior to the assessment.

https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx

3-3

Hazard assessment is a continuous process performed by all employees in the food service chain. The following paragraphs describe methods of formal assessment which can be documented to verify safe and sanitary conditions. Beyond these methods, food service workers and all employees need to identify and address hazardous conditions wherever present.

See Food Safety and Sanitation Hazard Findings on the library page for specific hazard findings.

Job Hazard Analysis

Per CIM 5100.47 (series), food service operations are managed carefully to protect the health and wellbeing of patrons. Steps are taken to prevent contamination of food items in the galley by identifying and addressing hazard analysis critical control points (HACCP). JHAs are used for operations:

• Occurring during normal galley service times using standard processes and equipment in full working order. This can include food quality, spoilage, and staffing, which are validated routine workplace sanitation inspections.

• When there is a new hazard not previously identified in a sanitation control.

• When food service operations have compensated for the sanitation control hazard.

• Emergency operations, including food service operations during natural disasters.

Unit Program Assessment

To evaluate their FSS program, units annually assess FORCECOM FSS program criteria using self-monitored and unit evaluated checklist levels. XOs or personnel officers ensure unit program assessments are done at least annually. The CO/OIC reviews:

• CG-5145 form on CGPortal.

• Memos summarizing CG-5145 data.

• USAT.

To avoid discrepancies on the above assessments, the unit FSO/PIC develops unit specific tools. Examples of these tools include cleaning schedules, temp logs, and equipment operations safety checklists contained in the Food Safety and Sanitation Program Assessment Template on the library page.

Third Party Assessment

To evaluate a program, HSWL SC (se) uses third-party assessment criteria, as established in the Hazard Condition Management System, and documents the findings as hazardous condition notifications in SMART reports.

The FSO/PIC develops tools outlined in the Food Safety and Sanitation Program Assessment Template on the library page.

These tools are verified when conducting outreach.

Inspection and Maintenance

Food, workplace, and workers are inspected frequently to control sanitation hazards. Hazards are immediately mitigated when found. Equipment is maintained to avoid worker injury and/or food contamination/spoilage.

HAZARD MITIGATION

Hazards are mitigated using the applicable risk assessment code (RAC). The RAC is used to:

• Identify the more pressing need to correct more hazardous issues.

• Prioritize the order in which many hazards are addressed according to resources available.

https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx https://cg.portal.uscg.mil/Pages/main.aspx https://hswl.uscg.mil/kseUSAT/ https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx

3-4

Per CIM 5100.47 (series), unit inspections are required to complete these activities in USAT:

• Assign RACs to hazards.

• Process RACs according to published timelines and procedures.

Control Measures

Hazard controls are used to provide food with higher resistance to environmental contamination and minimal spoilage capacity. Measures to control hazards involve the FSS program and other safety and environmental health programs, such as Integrated Pest Management and Hazard Communication.

For example, using control measures, a sanitation inspection discovers rodent feces in a food storage area. Controls involve incoming food inspection, facility cleaning, facility maintenance (e.g., rodent entrance points), and work knowledge (e.g., cleaning SOP and storage practices). See rodent control procedures in CGTTP 4-11.13 (series) for more information.

Personnel Training

Sanitation training requirements vary according to role and are organized as:

• All Hands for local galley patron sanitation standards and practices.

• Personnel associated with food preparation and delivery. Select personnel can reference Food Service Sanitation

Standard Operating Procedures (FSS SOP) and complete the job qualification requirement.

https://hswl.uscg.mil/kseUSAT/

4-1

Personnel Management

EMPLOYEE HEALTH AND HEALTH SCREENING

Per NAVMED P-5010-1 (series), the HSDR establishes medical screening criteria for all personnel involved in the daily galley, including:

• Screenings upon initial assignment:

o After member is out of work for sickness and before returning to work.

o During yearly physical health analysis.

• Before assigning any personnel to food service areas, screen them for communicable disease according to procedures in paragraph 4.1.1: Health Screening Criteria in this chapter.

NOTE

If the unit does not have an assigned HS, then a medical screening of military or civilian food service personnel is conducted by the local medical authority. As a best practice, the local medical authority is either:

Health services clinic staff for military personnel.

Clinic designated in the contract for civilian personnel.

CO/OIC designates member(s) of the crew to be unit food inspector(s) in the absence of HSDR.

• Document medical history using Chronical Record of Medical Care (SF-600) form. For further guidance, see Chronical Record of Medical Care (SF 600) Template under Training Aids on the library page. Access SF-600 at Government Services Administration (GSA):

1. Type SF600 in the Find a Form search bar.

2. In the table’s Title column, click Chronical Record of Medical Care.

3. Click the pdf to download and open the form.

• Contact the contracting officer representative to verify independent contractors’ screenings.

• Document verification in unit FSS program.

Health Screening Criteria

CIM 6000.1 (series) establishes minimum reporting and exclusion criteria for the HSDR to perform health screening:

• Perform inspection of proper personal hygiene practices. Comment/observe presence of personnel illness or injuries (e.g., boils, infected wounds, and open sores on hands).

• Refer personnel to medical authority for evaluation if they have the following conditions:

o Symptoms of communicable disease.

o Open or draining lesions especially on hands, face, and neck.

o Persistent sneezing, coughing, or runny nose.

https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx https://www.gsa.gov/reference/forms

4-2

• Refer contract worker exhibiting symptoms to civilian practitioner.

• Ensure medical authority screens food service personnel before they resume food service duties if they are absent due to:

o Illness involving gastrointestinal symptoms, such as vomiting and diarrhea.

o Hepatitis.

o Strep throat.

o Skin infection.

• Ensure purified protein derivative for tuberculosis is conducted for:

o Civilian personnel on initial placement.

o USCG members at call to active duty.

CIM 6000.1 (series) does not require periodic screening for tuberculosis. See NAVMED P-5010-1 (series) for specific Department of Defense (DOD) guidelines for food service employee health.

PERSONNEL INSPECTIONS AND PERSONAL HYGIENE

Conduct daily hygiene inspections and following guidance for personal cleanliness to help minimize risk of FBI transmission. Per NAVMED P-5010-1 (series), civilian contractors ensure their personnel are properly trained.

Hygiene Inspections

Hygiene inspections of food service personnel are conducted:

• Visually and daily by FSO/FSM per CIM 5100.47 (series).

• Weekly during galley inspections by the unit's food inspector or HSDR per CIM 6000.1 (series).

Follow process and standards for personal hygiene inspection provided in paragraphs:

• 4.2.2: Personal Cleanliness.

• 4.2.2.1: Restraining Hair (Males).

• 4.2.2.2: Restraining Hair (Females).

• 4.2.2.3: Best Practices for Clothing.

Personal Cleanliness

Food service personnel:

• Follow handwashing guidance in paragraph 5.5: Handwashing.

• Per NAVMED P-5010-1 (series) and CIM 1020.6 (series), visually check these items:

o Fingernails are trimmed, filed, and maintained so edges and surfaces are cleanable and not rough.

o Men’s fingernails are clean and do not extend past fingertip length.

o Women’s fingernails are clean and do not extend more than one quarter inch above fingertip.

o Women’s fingernail tips are rounded or straight-shaped.

o No fingernail polish, artificial fingernails, and fingernail jewelry are worn when working with exposed food, unless wearing intact gloves in good repair.

o Use effective hair restraints, such as properly worn hats and hairnets, to prevent contamination of food and food contact surfaces.

For further guidance, see FSS - 9 Safe Food Handler under Training Aids: Indoctrination Job Aids on the library page.

https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx

4-3

Restraining Hair (Males)

Per FDA Food Code 2017, food employees wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.

Male food service personnel:

• Neatly trim sideburns taking care not to extend below bottom of earlobe.

• Ensure sideburns are even width (not flared) and end with a clean-shaven horizontal line.

• Are prohibited from grooming styles, such as mutton chops or ship’s captain beard.

• Are clean shaven. If medical shave chit is permitted, use beard restraints.

• Can have a neatly trimmed moustache.

Restraining Hair (Females)

Per FDA Food Code 2017, female food personnel working in food preparation, storage, and utensil cleaning spaces follow these best practices to restrain hair:

• Clean hair consistently to free it of debris and dirt.

• Neatly arrange hair so the bulk of it does not interfere with proper wearing of sanitary headgear.

• Remove hair ornaments, such as ribbons.

• Can wear pins, combs, and barrettes similar in color to individual’s hair color.

• Remove hairpieces or wigs that interfere with proper performance of food service duties or present a safety hazard.

Best Practices for Clothing

Per FDA Food Code 2017, food service personnel wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Food service personnel:

• Wear neat and clean clothing. Conduct visual self-inspection to ensure standard is met. When standard is not met, efficiently launder soiled work clothes or linens on premises using a mechanical washer and dryer.

• Choose washable clothing with exception of clothing intended for one-time use and discard.

• Wear composite safety toe boots.

• Store clothing and change outfit outside of food preparation areas, serving areas, and utensil washing areas.

NOTE

The unit’s FSS program can describe, in further detail, areas of the unit that permit food service clothing.

FOOD SERVICE HEALTH PRACTICES

The following are health practices and principles applicable to the operation. Per FDA Food Code 2017:

• Consume food and beverages only in designated dining areas.

• Drink from closed beverage container only if handled to prevent contamination of:

o Employee’s hands.

o Container.

o Exposed food.

4-4 o Clean equipment.

o Utensils and linens, such as single-service and single-use articles.

• Do not use tobacco and electronic cigarettes while engaged in food preparation/service or while in equipment/utensil washing areas.

• Designate areas for food service personnel to use tobacco and tobacco products.

• Handle soiled tableware in a manner (e.g., wearing disposable gloves) that reduces hand contamination.

• Do not store personal items, such as books, medication, magazines, combs, and clothing, in any food service preparation or serving areas, storage, or utensil cleaning spaces.

• Do not handle money while preparing or serving food.

• Do not use technology (e.g., mobile phones and electronic tablets) while in the galley.

NOTE

On the library page, see Safety Considerations When Using Chemicals for information about sanitizing utensils and Safety Precautions and Best Practices for Food Service Personnel for safety precautions while preparing and serving food and cleaning food service establishments.

WORKPLACE SANITATION INFORMATION

Post workplace information to raise awareness, such as:

• Written instructions for equipment operation and standing sanitary rules in easily visible places.

• Handwashing posters in bathrooms and other appropriate places. Download printable posters from:

o CDC website.

o Library page, including:

Before You Come to Work Poster.

Cleanup of Vomiting and Diarrheal Events Poster by Ecolab®.

Cleaning Versus Sanitizing Poster by ServSafe™.

Hand Washing 101 Poster.

Handwashing Infographic by ServSafe™.

How to Clean and Sanitize in a Three Compartment Sink Poster by ServSafe™.

Sanitizing Methods Poster by U.S. Food & Drug Administration (FDA).

Time and Temperature Control Infographic by ServSafe™.

Procure USCG handwashing posters by completing Multiuse Standard Requisitioning/Issue System Document (SF-344) from Coast Guard Supply Center:

1. Type SF344 in the Find a Form search bar on the GSA website.

2. In the table’s Title column, click Multiuse Standard Requisitioning/Issue System Document.

3. Click SF 344.pdf to download and open the form.

4. Enter information in the columns for SF-344 – Multiuse Standard Requisitioning/Issue System Document, SN 7540-

00-965-2379, U/I (PD).

SANITATION AND HYGIENE TRAINING

CIM 5100.47 (series) requires annual training on sanitation requirements for USCG food service personnel. See Training Aids on the library page, including:

• FSS - 2 Staff Training for recommendations to develop and assess training.

https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx https://www.cdc.gov/coronavirus/2019-ncov/communication/print-resources.html?Sort=Date%3A%3Adesc&Search=handwashing https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx https://www.gsa.gov/reference/forms https://cg.portal.uscg.mil/units/hswlsc/SafeEvHealth/SitePages/Food%20Safety%20and%20Sanitation%20Program%20TTP%20Library.aspx

4-5

• Indoctrination Job Aids for most common FBIs:

o FSS – 1 Regulations and Standards.

o FSS – 2 Keeping Food Safe.

o FSS – 3 Understanding the Micro-world.

o FSS – 4 Contamination, Allergens, Foodborne Illness.

o FSS – 5 Cleaning and Sanitizing.

o FSS – 6 Safe Facilities.

o FSS – 7 Integrated Pest Management.

o FSS – 8 Food Service Equipment Safety.

o FSS – 9 Safe Food Handler.

• The Flow of Food (HACCP 101) for identifying proper control measures:

o FSS – 1 The Flow of Food Intro.

o FSS – 2 Purchasing and Receiving.

o FSS – 3 Storage.

o FSS – 4 Preparation.

o FSS – 5 Service.

o FSS – Food Safety Management Systems.

4-6

USCG Employee Training Requirements

USCG food personnel complete training objectives in Table 4.5-1 for unit FSS program and/or FSS SOP. The library page contains links to websites in the table.

USCG Employee Training

Job Position Requirement Training Task(s)

All personnel assigned to food service operations, excluding the following who are recommended to take four-hour training:

• Food service assistant (FSA)

• Mess attendant (MA) (i.e., mess cook)

• Temporary personnel (less than 30 days)

Four-hour initial

Per CGTTP 4-11.12 (series), follow general hygiene practices in NAVMED P-5010 for:

• Safe food sources.

• Adequate cooking temperatures for various foods.

• Holding/time-temperature limits for various foods.

• Equipment/cross-contamination protection procedures.

Follow applicable procedures per unit FSS program and/or FSS SOP.

Follow specific procedures for applicable equipment per unit FSS and/or

FSS SOP.

Food employees who do not prepare food (e.g., bartenders, hosts, wait staff, and counter staff)

Two-hour refresher

Follow specific procedures per unit FSS program and/or FSS SOP.

Food employees, such as

CS

Four-hour refresher

See above training objectives per initial.

FSA or MA Variable/initial Follow specific procedures per unit FSS program and/or FSS SOP.

Food sanitation instructor (USCG uniformed personnel)

Two-hour annual refresher

Complete all Enlisted Rating Advancement Training System requirements for CS third class.

Food sanitation instructor (USCG uniformed personnel)

Two-hour annual refresher

Complete annual refresher…