FWRA Checklist - Step 1 (5 FEB 25) - Formated.pdf

FOR OFFICAL USE ONLY

FOOD & WATER RISK ASSESSMENT CHECKLIST

COMMAND NAME ASSESSOR (Rank, Last, First) DATE

Initial Foodborne Illness Risk Low: ☐ Moderate: ☐ High: ☐ Extremely High: ☐

Residual Foodborne Illness Risk Low: ☐ Moderate: ☐ High: ☐ Extremely High: ☐

FOODS TO EXCLUDE

FACILITY INFORMATION

Facility Name: Phone:

Facility Representative

(Last Name, First Name):

Email:

Facility Address: Country:

STEP-1 (ON-SITE ASSESSMENT)

Select the initial risk level for each item, using the Risk Chart as a guide. Only items rated High or Extremely High are considered

“Significant Risks” and require description in Step 2.

BUILDINGS (ITEMS B1 – B8)

INITIAL RISK LEVEL

Low: Moderate: High: Extremely High:

B1. Physical facilities are designed to facilitate maintenance and sanitary operations (i.e., food preparation, storage, toilet facilities).

B2. Grounds and facilities are maintained to prevent the entrance and harborage of pests.

B3. Food waste and trash are disposed of properly. ☐ ☐ ☐ ☐

B4. Delivery vehicles are in good condition, easily cleanable, and able to maintain correct food transportation temperatures (i.e., chill

& frozen subsistence).

B5. Refrigerated, frozen and dry storage areas are designed to be cleaned, sanitized and capable of maintaining foods at required temperatures.

B6. Temperature-measuring devices are used, properly located, calibrated, maintained, and easily readable; facility possesses cooking thermometers for all cooking operations.

B7. There is lighting and protection against glass breakage (shatter-proof light bulbs or light shields) over exposed foods, processing equipment, utensils, food storage areas, and food preparation spaces.

B8. Hand-washing facilities (field expedient handwashing facilities or other) are provided and conveniently located; only potable or disinfected non-potable water is used.

CHECKLIST CONTINUES NEXT PAGE

Select the initial risk level for each item, using the Risk Chart as a guide. Only items rated High or Extremely High are considered

“Significant Risks” and require description in Step 2.

PERSONNEL (ITEMS P1 – P4)

INITIAL RISK LEVEL

Low: Moderate: High: Extremely High:

P1. Employees are medically screened and free of contagious diseases.

P2. Employees are routinely trained in food safety, food defense, and personal hygiene)

P3. Employees that work in processing areas are free from jewelry or other items that could adulterate foods being processed.

P4. Employees wash hands thoroughly or change gloves after each absence from the workstation, and at any other time the hands may have become soiled or contaminated.

RAW MATERIALS (ITEMS R1 – R10)

INITIAL RISK LEVEL

Low: Moderate: High: Extremely High:

R1. Raw materials are wholesome and free of endemic food and waterborne infectious disease-causing agents, pests, and hazardous agricultural processes.

R2. Raw materials and other ingredients are purchased from approved sources.

R3. Raw materials and other ingredients are inspected at receipt. ☐ ☐ ☐ ☐

R4. Raw materials are always handled properly to protect them from contamination.

R5. Laboratory testing is performed to verify food safety. ☐ ☐ ☐ ☐

R6. Potable water is used as an ingredient or in preparation of ready-to-eat foods (i.e., ROWPU, bottled or packaged water, government approved source).

R7. When ice is used and in contact with food; it is made from water that is laboratory tested to ensure safe sanitary quality

(potable).

R8. Ice is prohibited as an ingredient in other foods after it has been used as an external coolant.

R9. Methods to exclude physical contamination are established and monitored.

R10. Unpasteurized fruit juices or dairy products are prohibited from use.

Select the initial risk level for each item, using the Risk Chart as a guide. Only items rated High or Extremely High are considered

“Significant Risks” and require description in Step 2.

OPERATIONS (ITEMS O1 – O7)

INITIAL RISK LEVEL

Low: Moderate: High: Extremely High:

O1. A food safety plan has been documented and implemented for each product produced with identified hazards.

O2. Proper food facility operation methods (foods labeled, dated, covered, protected, etc.) are used when food is not in use, or during storage.

O3. Refrigeration, cooling, heating, and hot holding equipment are used to ensure safe food storage and handling.

O4. Precautions are taken to protect food from being contaminated by employees (i.e., active supervisory oversight).

O5. Temperature-control processes are used (i.e., thawing, cooking, holding, cooling, and reheating of TCS foods).

O6. The risks of cross-contamination in preparing foods are minimized.

O7. Raw fruits and vegetables are thoroughly washed and disinfected prior to processing.

CLEANING AND SANITIZING (ITEMS C1 – C2)

INITIAL RISK LEVEL

Low: Moderate: High: Extremely High:

C1. Ware-washing operations use only potable water and proper functioning equipment.

C2. Food-contact surfaces are cleaned, sanitized, and verified. ☐ ☐ ☐ ☐

FOOD DEFENSE (ITEMS D1 – D4)

INITIAL RISK LEVEL

Low: Moderate: High: Extremely High:

D1. The facility is secured and hardened against an intentional attack (i.e., perimeter, HVAC, and water system)

D2. Background checks and effective personnel identification and access systems are implemented.

D3. Employee’s personal items are prohibited in food preparation areas.

D4. Food delivery and storage security measures in place. ☐ ☐ ☐ ☐

Select the initial risk level for each item, using the Risk Chart as a guide. Only items rated High or Extremely High are considered

“Significant Risks” and require description in Step 2.

EXERCISES & FOBs (ITEMS E1 – E7)

INITIAL RISK LEVEL

Low: Moderate: High: Extremely High:

E1. The assessed facility’s capability aligns with the feeding plan or contractor’s intended use (i.e., ability to safely provide the number of meals required, capable of safely delivering catered meals to field feeding sites).

E2. The feeding plan effectively uses logistically feasible approved sources.

E3. Higher risk feeding operations are identified and mitigated within the feeding plan.

E4. Containers used to transport food are constructed of appropriate material, clean, and maintained to protect food items.

E5. Medical services are not seeing an elevated number of suspected foodborne illnesses attributed to food consumed at this facility.

E6. Foodborne illness prevention and response training or exercises are conducted.

E7. All identified health risks are communicated by medical authorities (Veterinary, PM, Medical) to Operational Commanders.

INITIAL RISK ESTIMATE CHART

HAZARD PROBABILITY

Frequent (A) Likely (B) Occasional (C) Seldom (D) Unlikely (E)

HAZARD SEVERITY

Catastrophic (I) Extremely High Extremely High High High Moderate

Critical (II) Extremely High High High Moderate Low

Marginal (III) High Moderate Moderate Low Low

Negligible (IV) Moderate Low Low Low Low

Hazard Probability:

• Frequent: Occurs very often, continuously experienced.

• Likely: Occurs several times.

• Occasional: Occurs sporadically.

• Seldom: Remotely possible, could occur at some time.

• Unlikely: Can assume will not occur; but not impossible.

Hazard Severity:

• Catastrophic: Loss of ability to accomplish the mission or mission failure. Example indicators: death or widespread severe illness.

• Critical: Significantly (severely) degraded mission capability or unit readiness. Example indicators: Multiple foodborne illness incidences.

• Marginal: Degraded mission capability or unit readiness. Example indicators: Sporadic foodborne illness, loss of confidence in food supply.

• Negligible: Little or no adverse impact on mission capability.