NAVMED_P-5010-1_Manual_of_Naval_Preventive_Medicine,_Chapter_1,_Food_Safety.pdf

NL4VMED P-5010-1

Chapter 1 Manual of Naval Preventive Medicine

Food Safety

CHANGE TRANSMITTAL 1

Change to Article 3-2.6

26 May 2004

To: Holders of the Manual of Naval Preventive Medicine

1. Purpose. To revise policy and procedures for food safety procedures and practices regarding the handling and preparation of fresh h i t s and vegetables for the Department of the Navy. This revision is consistent with current food safety procedures found in the Federal Food and Drug Administration Food Code and practices of other military services.

2. Action. Remove page 55 and replace with revised page 55 and new pages 552 and 55b of enclosure ( i ) . Keep this change transmittal in front of publication.

&&&¿.J.

K. L. MARTIN

Vice Chief Bureau of Medicine and Surgery

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DEPARTMENT OF THE NAVY

BUREAU OF MEDICINE AND SURGERY

2300 E STREET NW

WASHINGTON DC 203722-5300

IN REPLY RETER r0

Ser 24/99U24070 17 Aug 99

From: Chief, Bureau of Medicine and Surgery To : Ships and Stations Having Medical Department Personnel

Subj: NAVMED P-5010, MANUAL OF NAVAL PREVENTIVE MEDICINE, CHAPTER 1, FOOD SAFETY

1. The revision to the Naval Preventive Medicine Manual (NAVMED Pub P-5010) Chapter on Food Safety is complete.

Chapter 1 of the previous version of P-5010 is hereby cancelled.

2. This chapter can be found under publications on the Virtual Naval Hospital's web site: http://www.vnh.org. Forms found in the revised chapter will have a preprinted standard stock number at the bottom or can be accessed via these web sites:

http://webl.whs.osd.mil/icdhome/DDEFORMS.HTM or http://webl.whs.osd.mil/icdhome/SFEFORMS.HTM.

3 . For follow up to this manual and its chapter, contact the Preventive Medicine directorate at the Navy Environmental Health C e n t e r , Norfolk, Virginia. Telephone: COM (757)462-5591/5451

DSN 864-.

p f i L -

C. T. FISHER

Deputy Chief

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MANUAL OF NAVAL PREVENTIVE MEDICINE

CHAPTER 1

FOOD SAFETY

TABLE OF CONTENTS

SECTION I GENERAL INFORMATION

1-1 INTRODUCTION

1-2 PURPOSE

1-3 DEFINITIONS

1-4 RESPONSIBILITIES

SECTION II -AG-T AND PERSONNEL

2-1 SUPERVISION

2-2 EMPLOYEE HEALTH

2-4 HYGIENIC PRACTICES

2-3 PERSONAL CLEANLINESS

SECTION III FOOD

3-1 3-2

3-3 3-4 3-5 3-6 3-7 3-8

PROCUREMENT. ACCEPTANCE & INSPECTION O F FOOD ITEMS

RECEIVING

DISPOSITION OF UNSATISFACTORY FOOD ITEMS . . . . . . . . . . . . . . . 5 6

STORAGE AND CARE OF FOOD ITEMS

PREPARING A N D SERVING OF FOOD

SPECIAL FACILITIES AND VENDING OPERATIONS

TEMPORARY FOOD SERVICE

HACCP INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 8

PROTECTION OF FOOD ITEMS FROM CONTAMINATION AFTER

i

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SECTION IV STANDARDS AND SANITATION OF FOOD SERVICE

EQUIPMENT AND UTENSILS

4-1 STANDARDS

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 ............................ 1 0 6

4-7 UTENSILS AND EQUIPMENT ............................... -107

4-8 HAZARDOUS METALLIC COATINGS ............................ Ill

SECTION V STRUCTURAL REQWIREMENTS AND S2WITARY

CONTROLS

5-1 INTRODUCTION

5-2 FLOORS, WALLS AND CEILINGS

5-3 LIGHTING AND VENTILATION

5-4 DRESSING ROOMS AND LOCKERS

5-5 HOUSEKEEPING

5-6 WATER SUPPLY AND SEWAGE DISPOSAL

5-7 TOILET AND LAVATORY FACILITIES

5-8 GARBAGE AND REFUSE DISPOSAL

5-9 INSECT AND RODENT CONTROL

5-10 POISONOUS OR TOXIC MATERIALS

SECTION VI INSPECTION REPORTING PROCEDURES

6-1 FREQUENCY O F INSPECTION

6-2 REPORT O F INSPECTION

6-3 FOOD ESTABLISHMENT INSPECTION REPORT . . . . . . . . . . . . . . . . . . . j.23

6-4 ESTABLISHMENT SCORING .................................. 1 2 ~

6-5 CLOSURE CRITERIA

APPENDIX A FOOD BORNE ILLNESSES

A-1 GENERAL INFORMATION

A-2 FOOD BORNE ILLNESSES

A-3 INVESTIGATING FOOD BORNE DISEASE OUTBREAKS

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APPENDIX B REFERENCES

B- 1 B-2 B-3 B-4 B-5 B- 6 B- 7 B- 8 B- 9

FOOD

FOOD SERVICE EQUIPMENT

WARE WASHING MACHINES

MILK

FIELD SANITATION

CLUBS, MESSES, EXCHANGES, AND COMMISSARIES

FOOD BORNE ILLNESSES

ICE

PEST CONTROL

APPENDIX c MODEL FORMS

C-1 INTRODUCTION

C-2 FOOD ESTABLISHMENT INSPECTION REPORT

C-3 FOOD ESTABLISHMENT INSPECTION GUIDE

C-4 MEDICAL SCREENING FORM ................................ -164

C-5 REQUEST FORM FOR PERMIT TO OPERATE A TEMPORARY FOOD

ESTABLISHMENT

C-6 HAACP INSPECITON DATA FORM

Table 1.1 . Directions f o r monthly cleaning of ice making machines

1.2 . Minimum cooking time and temperature combinations for pork, game animals.

comminuted fish and meats. injected meats and eggs that are not cooked to order ....... 67 .

pathogens on the surface of roasts of beef and corned beef

1-4 . Minimum holding times required at specified temperatures for cooking all parts of roast of beef and . corned beef

1-5 . Requirements for a 10 second chlorine rinse . . 104 1-6 . Ounces of agent required for chemical

1.7 . R i s k categorization of food establishments ... 126

1.8 . Critical violation limits by facility type ... 130 l-1O.Guideline.s for confirmation of food borne l-11.Example of an epidemic histogram of cases

1-3 . Oven parameters required for destruction of sanitizing solution

1-9 . Case history questionnaire disease outbreaks by time of symptom onset

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CHAPTER 1, FOOD SAFETY

Rev Aug 99

Section I GENERAL INFORMATION

1-1 INTRODUCTION

1-2 PURPOSE

1-3 DEFINITIONS

1-4 RESPONSIBILITIES

1-1 INTRODUCTION

a. This chapter provides guidance for all military and non-military personnel of the Navy, Marine Corps and the Military Sealift Command involved with food safety/food service sanitation.

b. This chapter is based on the U.S. Public Health Service, Food and Drug Administration (FDA} "Food Code," which may also be used for guidance. When principles and procedures in these publications vary, this chapter must take precedence.

1-2 PURPOSE

This chapter prescribes the policies, procedures, and responsibilities f o r implementing the Navy and Marine Corps Food Safety/Food Service Sanitation Program. It applies to all food service operations within the Navy and Marine Corps, including the Military Sealift Command, Naval Reserve and Marine Corps Reserve.

1-3 DEFINITIONS

a. The following definitions of words and terms apply in the interpretation of this chapter.

b. Terms defined.

( 1 ) Additive.

(a) "Food additive" means any substance the inteiided use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food (including any substance intended for use in producing, manufacturing, packing, processing, preparing, treating, packaging, transporting, or holding food; and including any source of radiation intended for any such use), if such substance is not generally recognized, among experts qualified by scientific training and experience to evaluate its safety, as having been adequately shown through scientific procedures (or, in the case as a substance used in

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- 1 A pesticide chemical in or on a raw agricultural commodity; or

- 2 A pesticide chemical to the extent it is intended for use or is used in the production, storage, or transportation of any raw agricultural commodity; or

- 3 A color additive; or

- 4 Any substance used under a sanction or approval granted prior to September 6, 1958, pursuant to this chapter, the Poultry Products Inspection Act (21 U.S.C. 451 et seq.) or the Meat Inspection Act of March 4, 1907, as amended and extended (21 U . S . C . 601 et seq.); or

- 5 A new animal drug.

(b) "Color additive" means a material which:

- 1 Is a dye, pigment, or other substance made by a process of synthesis or similar artifice, or extracted, isolated, or otherwise derived, with or without intermediate or final change of identity, from a vegetable, animal, mineral, or other source, and

- 2 When added or applied to a food, drug, or cosmetic, or to the human body or any part thereof, is capable (alone or through reaction with other substance) of imparting color thereto; except that such term does not include any material which, by regulation, determined is used (or intended to be useù) solely for a purpose or purposes other than coloring.

3 The term "color" includes black, white, and intermediate grays.

4 Nothing in subparagraph (b) of this paragraph shall be construed to apply to any pesticide chemical, soil or plant nutrient, or other agricultural chemical solely because of its effect in aiding, retarding, or otherwise affecting, directly or indirectly, the growth or other natural physiological processes of produce of the soil and thereby affecting its color, Copyright Bureau of Medicine and Surgery Provided by IHS Licensee=Puget Sound Naval Shipyard/5960068009, User=MILTON, JERRY

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Rev Aug 9 9 whether before or after harvest.

(2) ”Adulterated,, means the condition of a food if it:

(a) Bears or contains any poisonous or deleterious substance in a quantity which may render it injurious to health;

(b) Bears or contains added poisonous or deleterious substance 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 human consumption;

(d) Has been processed, prepared, packed, or held under unsanitary conditions, whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health;

(e) Is in a container composed in whole, or in part, of any poisonous or deleterious substance which may render the contents injurious to health.

(3) ”Advance Preparation” is defined as food that is prepared for future service beyond a specific meal. Advance preparation foods must be immediately cooled after cooking to 41°F or below within 4 hours.

(4) “Approved” means acceptable to the Chief, BUJ-I-~L of Medicine and Surgery (CHBUMED) based on determination of conformity with principles, practices, and generally recognized standards that protect public health.

(5) \‘awr’ means water activity which is a measure of the free moisture in a food, is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature, and is indicated by the symbol aw.

(6) ”Beverage” is a liquid for drinking, including water.

(7) “Bottled Drinking Water” means water that is sealed i n bottles, packages, or other containers and offered for sale for human consumption.

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(8) "Bulk Food" is defined as the greater part; the main mass or body and in most cases can be described by goods or cargo in large packages, boxes, bags, etc.

( 9 ) " C e r t i f i c a t i o n Number" is a unique combination of letters and numbers assigned to a shellfish control authority to a molluscan shellfish dealer according to the provisions of the National Shellfish Sanitation Program.

( 1 0 ) C I P .

(a) "CIP" means cleaned in place by the circulation or flowing by mechanical means through a piping system of a detergent solution, potable water rinse, and sanitizing solution onto or over equipment surfaces that require cleaning, such as the method used, in part, to clean and sanitize a frozen desert machine.

( b ) i i C I P t t does not include the cleaning of equipment such as band saws, slicers or mixers that are subject to in place manual cleaning without the use of a C I P system.

(11) ttCE'Rit means Code of Federal Regulations. Citations in this chapter to the CFR refer sequentially to the Title, Part, and Section numbers, such as 21 CFR 178.1010 refers to Title 21, Part 178, Section 1010.

(12) "Code of Federal Regulations" means the compilation of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government which:

(a) Is published annually by the U.S. Government Printing Office;

(b) Contains FDA rules in 21 CFR, USDA CFR, and EPA rules in 40 CFR.

( 13 ) C o m m i n u t e d .

(a) "Comminuted" means reduced in size including chopping, flaking, grinding, or mincing.

( b ) " C o m m i n u t e d " includes fish or meat rules in 7 by me.thods products that are reduced in size and restructured or reformulated such as gefilte fish, formed roast beef, gyros, ground beef, and sausage;

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Rev A u g 99 and a mixture of two or more types of meat that have been reduced in size and combined, such as sausages made from two or more meats.

(14) Common Dining Area.

(a) “Common dining area” is a central location where people gather to eat at mealtime.

( b ) “Common dining area” does not apply to a kitchenette or dining area located within a resident’s private living quarters.

(15) “Confirmed Disease Outbreak” is a food borne disease outbreak in which laboratory analysis of appropriate specimens identifies a causative organism and epidemiological analysis implicates the food as the source of the illness.

(16) “Consumer” is a person who is a member of the public, takes possession of food, is not functioning in the capacity of an operator of a food establishment or food processing plant, and does not offer the food for resale.

(17) “Corrosion Resistant Material” means a material that maintains acceptable surface cleanability characteristics under prolonged influence of the food to be contacted, the normal use of cleaning compounds and sanitizing solutions, and other conditions of the use environment.

(18) “Critical Control Point“ is a point or procedure in a specific food system where loss of control may result in an unacceptable health risk.

(19) “Critical Item“ is a provision of HACCP that, if in noncompliance, is more likely than other violations to contribute to food contamination, illness, or environmental degradation.

(20) “Critical Limit“ is the maximum or minimum vzl~t? to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the identified food safety hazard may occur.

(21) “Cross Connection” is any physical connection or arrangement between two otherwise separate piping systems, one of which contains potable water, and the other, water of unknown or questionable safety, steam, other gases or liquids, whereby there

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(22) Drinking Water.

(a) "Drinking w a t e r " means water that meets 40 CFR Part 141, National Primary Drinking Water Regulations.

(b) "Drinking w a t e r " is traditionally known as potable water.

(c) "Drinking w a t e r " includes the term f f w a t e r l l except where the term used connotes the water is not potable, such as boiler water, mop water, rainwater, wastewater, and nondrinking water.

(23) "Dry Storage Area" is a room or area designated for the storage of packaged or containerized b u l k food that is not potentially hazardous to dry goods such as single service items.

(24) Easily Cleanable.

(a) "Easily cleanable" is a characteristic of a surface that:

- 1 Allows removal of soil by normal cleaning met hods ;

- 2 Is dependent on the material, design, construction, and installation of the surface; and

- 3 Varies with the likelihcod of the surface's role in introducing pathogenic or toxigenic agents or other contaminants into food based on the surface's approved placerrent, purpose, and use.

(b) "Easily cleanable" includes a tiered application of the criteria that qualify the surface as easily cleanable as specified in subparagraph (a) of this definition to different situations in which varying degrees of cleanability are required such as:

1 The appropriateness of stainless steel for a food preparation surface as opposed to the lack of need for stainless steel to be used for floors or for tables used ?or

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CHAPTER i, FOOD SAFETY Rev Aiiq 99 consumer dining; or

2 The need for a degree of cleanability for a utilitarian attachment or accessory in the kitchen as opposed to a decorative attachment or accessory in the consumer dining area.

(25) Easily Movable.

(a) “Easily movable” means weighing 14 kg (30 pounds) or less; mounted on casters, gliders, or rollers; or provided with a mechanical means requiring no more than 14 kg (30 pounds) of force to safely tilt a unit of equipment for cleaning;

or

(b) Having no utility connection, a utility connection that disconnects quickly, or a flexible utility connection line of sufficient length to allow the equipment to be moved for cleaning of the equipment and adjacent area.

(26) \\Employee” is the permit holder, person in charge, person having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, mess management specialist, mess cook, food service officer, or other person working in a food establishment.

(27) “EPA” refers to the U.S. Environmental Protection Agency.

(28) Equipment.

(a) “Equipment” is an article that is used in the operation of a food establishment such as a freezer, grinder, hood, ice maker, meat block, mixer, oven, reach-in refrigerator, scale, sink, slicer, stove, table, temperature measuring device for ambient air, vending machine, or water activity machine.

(b) ”Equipment” does not include items used for handling or storing large quantities of packaged foods that are received from a supplier in a cased or overwrapped lot, such as hand trucks, forklifts, dollies, pallets, racks, and skids.

(29) “Fish” means fresh or saltwater finfish, molluscan shellfish, crustaceans, ar:d other forms o f aquatic animal life other than birds or mammals and includes any edible human food product derived in whole or in part from fish, including f i sh

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(30) "Food" means a raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum.

(31) Food Borne Disease Outbreak.

(a) "Food borne disease outbreak" is an incident, except as specified in subparagraph (b) of this definition, ir, which:

- 1 Two or more persons experience a similar illness after ingestion of a common food;

2 Epidemiological analysis implicates the food as the source of the illness.

(b) "Food borne disease outbreak" includes a single case of illness such as one person ill from botulism or chemical poisoning.

( 3 2 ) "Food Contact Surface" means :

(a) A surface of equipment or a utensil with which food normally comes into contact; or

(b) A surface of equipment or a utensil from which food may drain, drip, or Splash:

1 Into a food, or -

- 2 Onto a surface normally in contact with food.

(33 ) "Food Code" is the current edition of the U.S.

Public Health Service, Food and Drug Administration, "Food Code. "

( 3 4 ) "Food Employee" means an individual working with unpackaged food, food equipment or utensils, or food contact surfaces.

(35 ) Food Establishment.

(a) "Food Establishment" means an operation that stores, prepares, packages, serves, vends, or otherwise provides

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Rev Auq 99 food for human consumption:

1 Such as a food service facility, galley, restaurant; satellite or catered feeding location; catering operation if the operation provides food directly to a consumer or to a conveyance used to Eransport people; market; vending location; institution; or food bank; and

- 2 That relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as a home delivery or grocery orders or a restaurant takeout orders, or delivery service that is provided by common carriers.

(b) "Food Establishment" includes:

1 An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or a satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and

- 2 An operation conducted in a mobile, stationary, temporary, or permanent: facility or location: where consumption is on or off the premises; and regardless of whether there is a charge for the food.

(c) "Food Establishment" does not include:

1 An establishment that offers only prepackaged foods that are not potentially hazardous;

2 A produce stand that offers whole, uncut fresh fruits and vegetables;

- 3 A food processing plant;

- 4 A kitchen in a private home if only food that is not potentially hazardous is prepared fur sale or service at a function such as a religious or charitable organization's bake sale if allowed by law and if the consumer is informed by û clearly visible placard at the sales or servi.ce location that the food is prepared in a kitchen that is not subject to regulation and inspection by the regulatory authcrity;

- 5 An area where food that is prepared as specified in subparagraph (c) (4) - of this definition is sold or

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- 6 A kitchen in a private home, such as a small family day care provider, or a bed and breakfast operation that prepares and offers food to guests if the home is occupied, the number of available guests bedrooms does not exceed six, breakfast is the only meal offered, the number of guests served does not exceed 18, and the consumer is informed by statements contained in published advertisements, mailed brochures, and placards posted at the registration area that food is prepared in a kitchen that is not regulated and inspected by the regulatory authority; or

- 7 A private home that receives catered or home delivered food.

(36) Food Processing Plant.

(a) "Food processing plant" means a commercial operation that manufactures, packages, labels, or stores food for human consumption and does not provide food directly to a consumer.

(b) "Food processing plant" does not include a food establishment as defined in subparagraph (35b) above.

(37) Game Animal.

(a) "Game animal" means an animal, the products of which are food, that is not classified as cattle, sheep, swine, goat, horse, mule, or other equine in 9 CFR Subchapter A - Mandatory Meat Inspection, Part 301, as Poultry in 9 CFR Subchapter C - Mandatory Poultry Products Inspection, Part 381, or as fish as defined in subparagraph 1-201.10(B)(25).

(b) "Game animal" includes mammals such as reindeer, elk, deer, antelope, water buffalo, bison, rabbit, squirrc.1, opossum, raccoon, nutria and muskrat; and nonaquatic reptiles such as land snakes.

(c) "Game animal" does not include rarities such as ostrich, emu, and rhea.

(38) "Grade A Standards" means the requirements of the uSPHS/FDA Grade A Pasteurized Milk Ordinance" and "Grade A Condensed and Dry M i l k Products and Condensed and Dry Whey" with i

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(39) "General Use Pesticide" is a pesticide that is not classified by EPA for restricted use as specified in 40 LFR 152.175.

( 4 O ) Group Residence.

(a) "Group residence" is a private or public housing corporation or institutional facility that provides living quarters and meals.

(b) "Group residence" includes a domicile for unrelated persons such as a retirement home or a long term health care facility.

(41) "HACCP Plan" is a written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles developed by the National Advisory Committee on Microbiological Criteria for Foods.

(42) "Hazard" means a biological, chemical, or physical property that may cause an unacceptable consumer health risk.

(43) "Hermetically Sealed Containerr' is a container designed and intended to be secure against the entry of microorganisms and, in the case of low acid canned foods, to maintain the commercial sterility of its contents after processing.

(44) "Highly Susceptible Population" is a group of persons who are more likely than other populations to experience food borne disease because they are immunocompromised or older adults and in a facility that provides health care or assist-ed living services, such as a hospital or nursing home; or preschool age children in a facility that provides custodial care, such as a child development center.

(45) "Imminent Health Hazard" is a significant threat or danger to health considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creates a situation that requires immediate correction or cessation of operation to prevent injury based on:

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(a) The number of potential injuries, and

(b) The nature, severity, and duration of the anticipated injury.

(46) "Injected" means manipulating a meat so that infectious or toxigenic microorganisms may be introduced from its surface to its interior through tenderizing with deep penetration or injecting the meat with juices which may be referred to as "injecting," "pinning," or "stitch pumping."

( 4 7 ) "Kitchenware" means food preparation and storage utensils.

( 4 8 ) "Law" means applicable military directives, local, state, and Federal statutes, regulations, and ordinances.

( 4 9 ) " L e f t o v e r " means any unserved food remaining at the end of the meal period for which it is prepared.

(50) " L i n e n s " are fabric items such as cloth hampers, cloth napkins, tablecloths, wiping cloths, and work garments including cloth gloves.

(51) "Meat" means the flesh of animals used as food including the dressed flesh of cattle, swine, sheep, or goats and other edible animals, except fish and poultry, that is offered for human consumption.

(52) "mg/L" is milligrams per liter, the metric equivalent of parts per million (ppm).

(53) "Molluscan shellfish'' are any edible species of fresh or frozen oysters, clams, mussels, and scallops or edible portioris thereof, except when the scallop product c.onsists only of the shucked adductor muscle.

( 54 ) Packaged -

(a) " P a c k a g e d " means bottled, canned, cartoned, securely bagged, or securely wrapped, whether packaged in a food establishment or a food processing plant.

( b ) " P a c k a g e d " does not include a wrapper, carryout box, or other nondurable container used to containerize food with the purpose of facilitating food protection during service

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Rev P.ug 99 and receipt of the food by the consumer.

(55) " P a t h o g e n " means a disease causing agent or microorganism.

(56) " P e r m i t " is the document issued by the regulatory authority that authorizes a person to operate a food establishment.

(57) "Pe rmi t Holder'' means the entity that:

(a) Is legally responsible for the operation of the food establishment such as the owner, the owner's agent, ether person; and

(b) Possesses a valid permit to operate a food establishment.

(58) " P e r s o n " is an association, a corporation, individual, partnership, other legal entity, Government, or governmental subdivision or agency.

( 5 9 ) " P e r s o n i n C h a r g e " is the individual present at a food establishment responsible for the operation at the time of inspection.

(60) P e r s o n a l Care Items.

(aj " P e r s o n a l care items" are substances that may be poisonous, toxic, or a source of contamination used to maintain or enhance a person's health, hygiene, or appearance.

(b) " P e r s o n a l care items" include medicines, first aid supplies, cosmetics and toiletries.

(61) "pH" i s the symbol for the negative logarithm of the hydrogen ion concentration, which is a measure of the degree of acidity or alkalinity of a solution. Values between O and 7 indicate acidity and values between 7 and 14 indicate alkalinity.

The value of pure distilled water is 7, which is considered neutral.

(62) " P h y s i c a l F a c i l i t i e s " means the structure and interior surfaces of a food establishment including accessories such as soap and towel dispensers and attachments such as light fixtures and heating or air-conditioning system vents.

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(63) "Plumbing Fixture" is a receptacle or device that:

(a) Is permanently or temporarily connected to the water distribution system of the premises and demands a supply of water from the system; or

(b) Discharges used water, waste materials, or sewage directly or indirectly to the drainage system of the premises.

(64) "Plumbing System" means the water supply and distribution pipes; plumbing fixtures and traps; soil, waste, and vent pipes; sanitary and storm sewers and building drains, including their respective connections, devices, and appurtenances within the premises; and water treating equipment.

(65) "Poisonous or Toxic Materials" are substances that are not intended for ingestion and included in four categories:

(a) Cleaners and sanitizers, which include cleaning and sanitizing agents and agents such as caustics, acids, drying agents, polishes, and other chemicals;

(b) Pesticides, which include substances SUCii as insecticides ar,d rodenticides;

(c) Substances necessary f o r the operation and maintenance of the establishment such as nonfood grade lubricants and personal care items that may be deleterious to health;

(d) Substances that are not necessary for the operation and maintenance of the establishment and are on the premises for retail sale, such as petroleum products and paints.

(66) PHF - Potentially Hazardous Food.

(67) Potentially Hazardous Food.

(a) "Potentially hazardous food" means a food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting:

- 1 The rapid and progressive growth of infectious or toxigenic microorganisms;

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- 2 The growth and toxin production of C l o s t r i d i u m b o t u l i n u m ; or

- 3 In raw shell eggs, the growth of S a l m o n e l l a en t e r i t i d i s .

(b) “Potentially hazardous food” includes an aninal food (a food of animal 0rigi.n) that is raw or heat treated; a food of plant origin that is neat treated or consists of raw seed sprouts; cut melons; and garlic oil mixtures that are not acidified or otherwise modified at a food processing plant in a way that results in mixtures that do not support growth as specified under subparagraph (a) of this definition.

(c) ”Potentially hazardous food” does not include:

intact;

- 1 An air-cooled hard-boiled egg with shell

2 A food with a ab: value of 0.85 or less; -

3 A food with a pH level of 4.6 or below whcn measured at 75’ F(24’ C ) ;

- 4 A food in an unopened hermetically sealed container, that is commercially processed to achieve and maintain commercial sterility under conditions of nonrefrigerated storage and distribution; and

- 5 A food for which laboratory evidence demonstrates the rapid and progressive growth of infectious or toxigenic microorganisms or the growth of S . e n t e r i t i d i s in eggs or C. b o t u l i n t i m cannot occur, such as a food that has an a, and a pH that are above the levels specified under subparagraphs ( c ) 2 -and - 3 of this definition a.nd that may contain a preservative, other barrier to the growth of microorganisms, or a combination of barriers that inhibit the growth of microorganisms.

- 6 A food that may contain an infectious or toxigenic microorganism or chemical or physical contaminant at a level sufficient to cause illness, but that does not support the growth or microorganisms as specified under subparagraph (a) of this definition.

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(68) "Poultry" is any domesticated bird (chickens, turkeys, ducks, geese, or guineas), whether live or dead.

(69) "Premises" means:

(a) The physical facility, its contents, and the contiguous land or property under the control of the permit holder or food establishment;

(b) The physical facility, its contents, and the contiguous land or property and its facilities and contents that are under the control of the permit holder/food establishment that may impact food establishment personnel, facilities, or operations, if a food establishment is only one component of a larger organization such as a health care facility, hotel, motel, school, recreational camp, or prison.

(70) "Preventive Medicine Authority (PMA) " the medical department representatives responsible for public health (preventive medicine). This will be the senior environmental health officer/preventive medicine technician for the area of responsibility. In their absence Army veterinary technicians, independent d u t y corpsmen, senior general duty corpsmen or medical officers may be designated.

(71) "Primal Cut" is a basic major cut into which carcasses and sides of meat are separated. Examples include beef round, pork loin, lamb flank or veal breast.

(72) "Prime Vendor" is a commercial vendor designated by the Supply Department as an approved direct delivery vendor.

(73) " P u b l i c Water System" has the meaning stated in $0 CFR Part 141 National Primary Drinking Water Regulations.

(74) Ready to Eat Food.

(a) "Ready to eat food" means food in a form ttmt is edible without washing, cooking, or additional preparation by the food establishment or the consumer and that is reasonably expected to be consumed in that form.

(b) "Ready to eat food" includes:

1 Unpackaged potentially hazardous food that is cooked to the temperature and time required for the specific food

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Rev Aug YY under this chapter.

2 Raw, washed, cut fruits and vegetables; -

- 3 Whole, raw, fruits and vegetables that are presented for consumption without the need for further washing, such as at a buffet; and

4 Other food presented for consumption for which further washing or cooking is not required and from which rinds, peels, husks, or shells are removed.

( 7 5 ) Reduced Oxygen Packaging.

(a) "Reduced oxygen packaging" means the reduction of the amount of oxygen in a package by mechanically evacuating the oxygen; displacing the oxygen with another gas or combination of gases; or otherwise controlling the oxygen content in a package to a level below that normally found in the surrounding atmosphere, which is 21% oxygen.

(b) "Reduced oxygen packaging'' includes methods that may be referred to as altered atmosphere, modified atmosphere, controlled atmosphere, low oxygen, and vacuum packaging including sous vide.

(76) "Refuse" means solid waste no t carried by water through the sewage system.

(77) "Regulatory Authority" is the local, State, Federal enforcement body, or authorized representative having jurisdiction over the food establishment. In this publication the regulatory authority usually means the Preventive Medicine Aut hori t y.

( 7 8 ) "Restricted U s e Pesticide" is a pesticide product that contains the active ingredients specified in 40 CFR 152.175, pesticides Classified For Restricted Use, and that is limited to use by or under the direct supervision of a certified applicator.

(79) "Safe Material" means:

(a) An article manufactured from or composed of materials that may not reasonably be expected to result, directly or indirectly, in their becoming a component or otherwise affecting the characteristics of any food;

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(b) An additive that is used as specified in Paragraph 409 or 706 of the Federal Food, Drug, and Cosmetic Act.

(c) Other materials that are not additives and that are used in conformity with applicable regulations of the Food and Drug Administration.

(80) "Sanitize or Sanitization/' is the application of cumulative heat or chemicals on cleaned food contact surfaces that, when evaluated for efficacy, yield a reduction of 5 logs, which is equal to 99.999% reduction, of representative microorganisms of public health importance.

(81) "Sealed" means free of cracks or other openings that allow the entry or passage of moisture.

(82) "Servicing Area" is an operating base where a mobile food establishment or transportation vehicle returns regularly for discharging liquid or solid wastes, refilling water tanks ana ice bins, and boarding food.

(83) "Sewage" means liquid waste containing animal or vegetable matter in suspension or solution and may include liquids containing chemicals in solution.

(84) "Shellfish Control Authority" is a State, Federal, foreign, or other Government entity legally responsible ï-cr administering a program that includes certification of molluscan shellfish harvesters and dealers for interstate commerce.

(85) "Shellstock" means raw, in shell molluscan shellfish.

(86) "Shucked Shellfish" means molluscan shellfish that have had one or both shells removed.

(87) "Single Service Articles" include tableware, carry-out utensils, and other items such as bags, containers, placemats, stirrers, straws, toothpicks, and wrappers that are designed and constructed for one time, one person use.

(88) Single Use

(a) "Single containers designed and

Articles.

use articles" are utensils and bulk food constructed to be used once and

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(b) "Single use articles" include items such as wax paper, butcher paper, plastic wrap, formed aluminum food containers, jars, plastic tubs or buckets, bread wrap, pickle barrels, ketchup bottles, and number 10 cans which do not meet the materials, durability, strength and cleanability specifications for multiuse utensils.

(89) "Slacking" is the process of moderating food temperature by allowing a food to gradually increase from a temperature of -lO°F ( - 2 3 " C) to 25' F (-4" C ) in preparation for deep-fat frying or to facilitate even heat penetration during the cooking of previously block frozen food.

( 90) "Smooth" means :

(a) A food contact surface having a surface free of pits and inclusions with a cleanability equal to or exceeding that of (100 grit) number 3 stainless steel.

(b) A nonfood contact surface of equipment having a s u r f a c e equal to that of commercial grade hot-rolled steel free of visible scale.

(c) A floor, wall, or ceiling having an even level surface with no roughness or projections that render it difficult to clean.

(91) "Sous V i d e " is a method of packaging raw or partially cooked food, where the product is placed in a sealed pouch with the air removed. The pouch is cooked and refrigerated or frozen until needed, reheated and served.

(92) "Support Animal" is a trained animal that accompanies a person with a disability to assist in managing the disability and enables the person to perform functions the person would otherwise be unable to perforin.

(93) "Table Mounted Equipment" means equipment that is not portable and is designed to be mounted off the floor on a table, counter, or shelf.

(94) "Tableware" means eating, drinking, and serving utensils for table use such as flatware including forks, knives, and spoons; hollowware including bowls, cups, serving dishes, Copyright Bureau of Medicine and Surgery Provided by IHS Licensee=Puget Sound Naval Shipyard/5960068009, User=MILTON, JERRY

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(95) "Temperature Measuring Device" is a thermometer, thermocouple, thermistor, or other device that indicates the temperature of food, air, or water.

(96) "Temporary Food Establishmentr' is a fcod establishment that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration.

(97) "Utensil" is a food contact implement or container used in the storage, preparation, transportation, dispensing, sale, or service of food, such as kitchenware or tableware that is multiuse, single service, or single use; gloves used in contact with food; and food temperature measuring devices.

(98) "Vending Machine" is a self-service device that, upon insertion of a coin, paper currency, token, card, or key, dispenses unit servings of food in bulk or in packages without the necessity of replenishing the device between each vending operation.

(99) "Vending Machine Location" is the room, enclosure, space, or area where one or more vending machiries are installed and operated and includes the storage and servicing areas on the premises that are used to service and maintain the vending machines.

(100) "Ware Washing" is the cleaning and sanitizing of food contact surfaces of equipment and utensils.

(101) "Water Activit.y (a,)" is a measure of the free moisture in a food, is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature, and is indicated by the symbol aw.

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1-4 RESPONSIBILITIES

1-4.1 1-4.2 1-4.3

1-4.4 1-4.5 1-4.6 1-4.7 1-4.8 1-4.9

CHIEF, BUREAU OF MEDICINE & SURGERY

NAVAL MEDICAZ TREATMENT FACILITIES

NAVY ENVIRONMENTAL AND PREVENTIVE MEDICINE UNITS

AND NAVY ENVIRONMENTAL HEALTH CENTER

COMMANDER, NAVAL FACILITIES ENGINEERING COMMAND

COMMANDER, NAVAL SEA SYSTEMS COMMAND

COMMANDER, NAVAL SUPPLY SYSTEMS COMMAND

COMMANDANT OF THE MARINE CORPS

U . S . ARMY VETERINARY SERVICES

COMMANDING OFFICERS

1-4.1 Chief, Bureau of Medicine & Surgery (CHBUMED)

Establishes sanitary standards for food procurement, inspection on delivery, fitness for human consumption, storage and refrigeration, preparation and serving, and disposal of food residues. In addition, CHBUMED reviews and approves the rani.tary aspects of standards, specifications, and design criteria prepared by other systems commands.

1-4.2 Naval Medical Treatment Facilities (MTFs)

Naval hospitals and clinics, through their preventive medicine departments, provide environmental health services intended to reduce the risk of food borne disease outbreaks including regular food service sanitation inspections and training. In addition, they conduct epidemiological investigations in the event of food borne outbreaks.

1-4.3 Navy Environmental and Preventive Medicine Units and Navy Environmental Health Center

Navy Environmental and Preventive Medicine Units(NAVENPVNTMEDUs), under the command of the Navy Environmental Health Center (NAVENVIRHLTHCEN), provide specialized consultation, advice, and recommendations in matters of preventive medicine and environmental health to Navy and Marine Corps activities, ashore and afloat. Services related to food safety include:

a. Food canitation/safety instructor training programs;

b. Evaluation of food sanitation/safety programs;

c. survey and recommendations concerning insect and vector problems;

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d. Laboratory services;

e. Epidemiological investigation of food borne illness.

1-4.4 Commander, Naval Facilities Engineering Command

The Commander, Naval Facilities Engineering Command (COMNAVFACENGCOM) is responsible for the planning, design, and construction of public w o r k s at all shore activities, including messing and supporting facilities. COMNAVFACENGCOM also establishes inspection and maintenance standards. See Naval Facilities Engineering Command Modification Order (NAVFAC MO) 322, "Inspection for Public Works and Public Utilities, 'I and NAVFAC MO-119, "Building Maintenance Galley Equipment."

1-4.5 Commander, Naval S e a Systems Command

The Commander, Naval Sea Systems Command is responsible for the design, construction and maintenance of messing facilities afloat. Structural standards are found in Naval Sea Systems Command (NAVSEA) C9AAO-AA-SPN-OlO/GEN-SPEC, "General Specifications for Ships of the United States Navy." Equipment standards are contained in the Naval Ships Technical Manual, Chapter 9340 (NSTM 9340), "Commissary Equipment. 'I

1-4.6 Commander, Naval Supply Systems Command

The Commander, Naval Supply Systems Command (COMNAVSUPSYSCOM) administers the Navy Food Service Program.

a. The Deputy Commander for Support Services administers the subsistence program for the Navy. NAVSUP PUE 486 gives line of authority and direction for general mess operation.

b. COMNAVSUPSYSCOM (Code 51) has been delegated the responsibility for preparation of food service equipment specifications and has been tasked with the design of fOGd service systems ashore and afloat.

(1) Navy Food Management Teams. Under the management of COMNAVSUPSYSCOM (Code 51), Navy Food Management Teams are composed of traveling instructors devoted to training food service personnel and assisting ships and field activities in improving the general messes.

(PMT) serves as a member of each team.

A preventive medicine technician

(2) Commands may obtain the services of these teams by submitting a request to COMNAVCUPSYCCOM (Code 51). Request procedures are located in NAVSUP PUB 486, Volume 1, Appendix J.

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1-4.7 Commandant of the Marine C o r p s

a.