Updated SOW- FSC HHC 123rd EN BN Annual Training (1).pdf

Illinois Army National Guard Prepared Meal

Statement of Work

1. Description of Service: The Contractor shall furnish all personnel supervision, parts, tools, materials, and transportation necessary to provide prepared meals for:

Unit Name and Address:

2. Period of Performance:

3. Delivery Address for meals Camp Dodge Main Gate, 7105 NW 70th Avenue, Johnston IA 50131

4. Total Meals:

Date Breakfast Dinner

12 July 2026 N/A 115

13 July 2026 115 115

14 July 2026 115 115

15 July 2026 115 115

16 July 2026 115 115

17 July 2026 115 115

18 July 2026 115 115

19 July 2026 115 115

20 July 2026 115 115

21 July 2026 115 115

22 July 2026 115 115

*For every service, Vendor shall provide 110 regular meals, 3 vegetarian, and 2 no pork meals for a total of 115 meals*

5. Final Soldier Count: The number of meals requested in this SOW are tentative only. A final and official numbers of meals required will be given three weeks prior to the first meal. Unit reserves the right to reduce the headcount on all subsequent meals based off actual Soldiers present for duty on the 1st day of training. The selected vendor is only authorized to charge for the number of meals requested; not to exceed the contracted amount.

07/12/2026 – 07/22/2026

Forward Support Company 123rd Engineer Battalion

6. Mealtimes: Meals shall be delivered no later than 30 minutes before the following daily

Breakfast 06:30 to 07:30

Dinner 17:30 to 18:30

7. Food Temperature: Food shall be delivered and held on site in equipment designed to maintain temperature (warmer, cooler or temperature monitored serving line). All food items shall be delivered for service from shallow pans (4 inch). In accordance with FDA Food Code, hot foods shall be received at 135 degrees Fahrenheit. Cold food shall be received at 41 degrees Fahrenheit. All boxed meals shall be maintained at the proper holding temperatures until the meals are delivered.

8. Meal Delivery: Meals shall be delivered on site at the proper temperature and shall be transported to the facility in clean delivery van or similar vehicle. Food shall not be transported in a vehicle trunk space. The Contractor shall prepare all meals before arriving at delivery location. All food items brought into the facility shall remain at the facility. The Contractor shall not remove food products procured and paid for by the government.

9. Food Items: The Contractor shall provide all paper plates, cups, flatware, napkins, condiments and any other necessary product to complement the meal being served.

10. Quality Control:

a. All produce and produce items shall meet all Federal, State and Local industry standards, regulations, grading and guidelines governing growth, manufacturing, storage, packaging, distribution, and transportation. Produce shall be free from decay, rotting and/or deterioration such as to make it unfit for consumption.

b. All meat, poultry, fish and seafood items shall meet all USDA, Federal, State and local industry standards, regulations, grading and guidelines governing growth, manufacturing, storage, packaging, distribution and transportation.

11. Food Safety and Sanitation: All food handlers, preparers and/or servers, shall have a current Food Safety and Sanitation certificate issued by an accredited program. The program shall be recognized by the American National Standards Institute (ANSI)-CFP. Certificates shall be submitted with bid. In addition, the vendor shall provide the address of the location where the food is being prepared.

12. Minimum Sanitation Requirements. The TB MED 530 is the governing regulation for all sanitation practices for military Food Service Operations. A copy of this regulation is labeled Appendix A.

a. Gloves shall be always worn by all personnel while serving or handling food. Wearing gloves also applies when handling food that will be consumed without cooking, such as consumable fruit.

b. Hats or hair restraints shall be always worn by all personnel while working in the food preparation area.

c. All personnel shall wash their hands regularly while working in the food preparation area.

d. All personnel who handle or serve food shall not be used to clean latrines, garbage cans, sewers, drains, grease traps or perform similar custodial duties during periods of food preparation and service.

e. With the exception of plain wedding bands, all food service personnel shall not wear jewelry, wristwatches, bracelets, or facial body piercing objects while preparing and/or serving food.

f. No use of tobacco products in any form shall be allowed except during break periods in designated areas outside of the building.

13. Name Tags: Employees shall wear identification badges with a minimum of the Contractor’s name and the employee’s last name. Name tags are worn 100% of the time. Managers and supervisors’ name tags shall include their job title.

14. Security: The following Anti-Terrorism (AT) and Operational Security (OPSEC) measures are standard:

a. Access and general protection/security policy and procedures. This standard language is for contractor employees with an area of performance within the installation, facility, or area. Contractor and all associated sub-contractors’ employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office.

Contractor workforce shall comply with all personal identity verification requirements as directed by DOD, DA, NGB and/or local policy. In addition to the changes otherwise authorized by the changes clause of this contract, should the Force Protection Condition (FPCON) at any individual facility or installation change, the Government may require changes in contractor security matters or processes.

b. OPSEC requirements. Contractors shall comply with DOD Directive 5206.02 and any applicable service regulation and Army Regulation 530-1. The Contractor shall implement OPSEC measures as ordered by the CDR. The CDR/COR shall supply the Contractor with the required OPSEC training for their work location. Additionally contract employees shall receive appropriate OPSEC training for their worksite.

c. AT Requirements. Contractor and all associated sub-contracts employees shall successfully complete Army presented Level One Anti-Terrorism training within 5 days of the beginning of this contract.

d. Optional AT/OPSEC Training. As part of the request for proposal, issuance of the contract or any subcontract being issued that AT/OPSEC trifold will be provided and reviewed by each employee prior to arrival at the site of work.

15. Access to Buildings: Contractor employees shall be accompanied by an authorized ILMD/ILNG employee at all times while in the building.

a. During FPCON Charlie and Delta, services are discontinued and will resume when FPCON level is reduced to level Bravo or lower.

b. FPCON language for certain contracts, SOW specific: This contact and its employees are considered mission essential. Therefore, all contractor employees are required to report for duty and remain on duty during declared emergencies and/or elevated FPCON level unless otherwise directed by the contracting officer via the appropriate COR.

16. Menu Standards: Unless otherwise specified in the attached menus:

a. All Lunch/Dinner meals shall consist of the following items and minimum serving portions: Meat entrée (6-8 oz.), two vegetables (4 oz. ea.), tossed salad (4 oz.), 1 bread, fresh fruit or dessert per Soldier, and beverage (12-16 oz.). Casserole type entrees such as chicken pot pie, lasagna, or other casserole dish are forbidden.

b. All Breakfast meals shall consist of the following items and minimum serving portions 2 eggs, meat (4-5 oz.), hot cereal (4 oz.), two pieces of toast or one biscuit, seasonal fresh fruit, low-fat milk (white and choc) (5 oz.), coffee and fruit juice. (Milk shall be provided for 50% of headcount and juice for 50%, coffee shall be provided for 100% of headcount)

c. An example menu is attached and labeled Appendix B.

17. Menu Notes:

a. No less than two vegetables shall be provided to each guest at lunch and dinner meals. However, a choice of two vegetables from a selection of three or four vegetables is preferred.

b. Tossed salad and salad condiments shall consist of a minimum of lettuce, tomatoes, carrots, bacon bits, shredded cheese, croutons/ crackers and no less than three choices of salad dressings. A choice of a low-fat dressing along with regular dressings shall be available to patrons throughout the meal.

c. Milk shall be served in half pint.

d. For all meals, vendor shall provide 3 vegetarian substitution options to accommodate service members who do not eat meat. Vendor shall also provide an additional 2 substitution options that do not contain pork for meals in which it is being served.

Entree The vendor shall provide the entrée listed.

There will be no deviations allowed.

Starch The vendor shall provide the starch outlined in the menu.

Deviation #1

Vegetable The vendor shall provide a vegetable as outlined in the menu.

Deviation #2

Salad The vendor shall provide a salad as outlined in the menu.

There will be no deviations allowed.

Bread The vendor shall provide bread items as outlined in the menu.

Deviation #2 Note- (Garlic Bread cannot be substituted with another type of bread)

Dessert The vendor shall provide desert items as outlined in the menu.

Deviation #2

Beverage The vendor shall provide the beverages listed.

There will be no deviations allowed.

18. DEVIATIONS:

The food items listed above shall be proposed by the vendor in accordance with the attached menu. In order to rate each vendor fairly the Government has determined that insignificant deviations may be made to the menu. The vendor shall provide a variety of the deviated items each day. No item may remain the same for two meals or two days in a row. The following deviations will be accepted:

DEVIATION #1 STYLE OF MENU ITEM SERVED- The vendor may propose an item to be served in a different style than indicated in the menu.

Example: Menu requests “baked potato”, vendor may propose to serve mashed potatoes, scalloped potatoes, French fries, or other potato dish. Vendor may not propose items such as (but not limited to) pasta or rice in replacement of potatoes.

DEVIATION #2 TYPE OF MENU ITEMS SERVED- The vendor may choose the type of item requested.

Example 1: Menu states “chocolate cake”, vendor may propose peanut butter cake, carrot cake, vanilla cake, strawberry cake, etc. Vendor may not propose items such as (but not limited to) cookies, fruit, Jello, cinnamon rolls in replacement of cake.

Example 2: Menu states “green beans”, vendor may propose a vegetable such as corn, peas, Lima beans etc. Vendor may not propose items such as (but not limited to) fruit or starch in replacement of vegetable.

It is the vendor's responsibility to provide a description of the deviations for each meal with the price quotation. The deviations noted by the awardee shall be inserted into the purchase order. After award, no other changes, substitutions, or deviations may be made.

Government Equipment to include (but not limited to) stoves, refrigerators and water may not be used by the caterer to facilitate the services that they provide.

TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP

TECHNICAL BULLETIN

Tri-Service Food Code

APPROVED FOR PUBLIC RELEASE; DISTRIBUTION IS UNLIMITED.

HEADQUARTERS, DEPARTMENT OF THE ARMY

1 March 2019

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SUMMARY OF CHANGES

Tri-Service Food Code

This revision, dated 30 July 2018—

Updates the table of contents to include the list of provisions contained under each subpart and hyperlinks each provision to the chapter.

Amends Part 1-4 to clarify applicability of this document; amends the guidance in paragraph 1-6.c. to increase understanding on how to properly use this publication.

Amends 2-102.11(A) to include patterns of reoccurring violations as an assessment measure for demonstration of knowledge.

Adds 2-102.12 to clarify a designated person in charge (PIC) must have supervisory or management authority

[2013 FDA Food Code change].

Amends 2-102.20 to clarify approved resources for attaining Food Protection Manager Certification.

Adds paragraph 2-103.11(H) requiring routine monitoring of food temperatures during hot and cold holding

Adds nontyphoidal Salmonella in sections 2-201.11, 2-201.12, and 2-201.13 as a reportable illness requiring exclusion or restriction [2013 FDA Food Code change].

Adds new paragraph 2-301.14(I) for washing hands after handling currency [2013 FDA Food Code change].

Amends 2-301.16(A)(2) to address hand antiseptics as a food additive [2013 FDA Food Code change].

Amends 2-501.11(B) to clarify refresher training requirements for individuals certified as a Food Protection

Manager.

Amends 2-502.11 and 2-503.11 to address food employee training requirements when an establishment only serves food that does not require time or temperature control for safety.

Amends 2-503.13(A) to eliminate the minimum training time required for temporary food employees.

Adds 2-601.11 to address clean-up of vomiting and diarrheal events [2013 FDA Food Code change].

Adds new paragraph 3-301.11(D) to clarify allowances for bare hand contact with ready-to-eat (RTE) food

Adds new paragraph 3-304.11(C) to allow food contact with linens and napkins [2013 FDA Food Code change].

Adds new paragraph 3-304.12(G) to prohibit soaking in-use utensils in a sanitizing solution between uses.

Amends 3-304.13 to clarify the term “napkin” refers to “cloth” napkins [2013 FDA Food Code change].

Amends 3-304.15(A) to clarify glove disposal requirements once removed from the hands [2013 FDA Food

Code change]; amends guidance for powdered glove use, paragraph (F).

Amends 3-304.17 to incorporate the criteria previously cited in 4-603.17 for cleaning and refilling returnables

Adds new paragraph 3-305.11(D) to address food storage at military food storage warehouses.

Amends 3-306.11 to clarify conditions regarding protection of food on display.

Amends 3-401.11(A)(2) to clarify that pre-cracked eggs that are “pooled” and held prior to a customer order must be cooked to 155oF.

Amends 3-401.14(C) and (D) to clarify requirements for noncontinuously cooked raw animal foods [2013 FDA

Food Code change].

Amends 3-402.11(B) to identify scallop products excluded from parasite destruction through freezing [2013

FDA Food Code change].

Amends 3-403.11(C) to clarify the provision applies to all commercially processed time/temperature control for safety foods that are RTE [2013 FDA Food Code change].

Adds new paragraph 3-501.13(E) to address thawing criteria for frozen fish that is packaged using a reduced oxygen packaging (ROP) method [2013 FDA Food Code change].

Amends 3-501.16(A) to clarify the temperature requirements for hot and cold food are intended to mean the internal food product temperature and not the ambient temperature maintained by the equipment.

Amends 3-501.17(A)-(C) to clarify date marking and retention criteria for “advanced prepared” food, commercially packaged food received frozen, commercially packaged food received fresh, and commercially processed RTE food that is opened and then stored cold.

Adds new paragraph 3-501.17(G) to exempt raw, live in-shell molluscan shellfish from date marking; amends subparagraph 3-501.17(H)(6) for date marking shelf-stable dry fermented sausages [2013 FDA Food Code

Amends 3-501.110 to increase the maximum leftover retention time to 7 days and provide conditions for retaining non-TCS leftover foods.

Amends 3-502.11(D) to clarify the variance requirement only applies to TCS foods prepared under an ROP method [2013 FDA Food Code change].

Amends 3-502.12 regarding ROP without a variance: subparagraphs (B)(3)(b) and (B)(4) changes the discard time 30 days; adds a new subparagraph (B)(7) regarding submission of a Hazard Analysis Critical Control Point

(HACCP) Plan to the regulatory authority; amends subparagraph (D)(2) to apply cooking parameters in paragraphs 3-401.11(A), (B) and (C); amends subparagraph (D)(2)(e)(ii) to allow for cold holding at 41oF (5oC) for 7 days after cooling; deletes subparagraph (D)(2)(e)(iii); renumbered (D)(2)(e)(iv); and inserts a new paragraph (F) to identify conditions under which a HACCP Plan is not required for reduced oxygen packaged foods.

Adds new provision 3-502.13 to address freezing food by the food establishment.

Amends 3-503.11 to clarify restrictions and provide guidance for extending product shelf life.

Amends 3-602.11 to clarify the information that should be included on a food label [2013 FDA Food Code change]; adds new paragraph (E) to address labeling requirements for advanced prepared and leftover food.

Amends 3-701.11(A) to include required actions when processing contaminated food stocks.

Amends 3-801.11(C) to clarify children ages 12 and under are treated as a highly susceptible population (HSP) only when subsisting in a school or other child care facility.

Amends 4-204.16 to clarify criteria for cold-plate beverage cooling devices and beverage tubing separation with stored ice [2013 FDA Food Code change].

Amends 4-204.112(B) to clarify requirements for placing food thermometers inside refrigeration units.

Adds new paragraph 4-205.12(E) for notification of the regulatory authority prior to initiating food equipment modifications.

Amends 4-301.14 by incorporating the ventilation and exhaust rate requirements previously addressed under subparagraphs 6-304.11(A)(3)-(6) and (B) and section 6-304.12.

Amends 4-302.13 title to include mechanical warewashing; adds new paragraph 4-302.13(B) requiring use of an irreversible registering temperature indicator to monitor sanitizing temperatures in dish machines [2013 FDA

Food Code change].

Adds new Subpart 4-303 and 4-303.11 to address availability of cleaning agents and sanitizers [2013 FDA Food

Code change].

Corrects the provision designation for 4-501.111 as a critical requirement regarding the hot water sanitizing temperature during manual warewashing.

Amends 4-501.112 to include cross-references to the provisions that address hot water sanitizing temperature for mechanical warewashing and associated temperature monitoring requirements.

Corrects the provision designation for 4-501.115 as a critical requirement regarding use of detergent-sanitizers.

Amends 4-501.200 to include mixing formulas for preparing a chlorine sanitizing solution using an 8.25 percent base product.

Amends 4-602.11(B) to remove the descriptive language involving “raw animal foods” and “fish” and replacing it with “raw meat and poultry” when addressing frequency for cleaning and sanitizing food contact surfaces that are in contact with a succession of different raw animal foods [2013 FDA Food Code changes].

Amends 4-602.13(B) to clarify requirements apply to local exhaust ventilation hoods and does not apply to fans and ducts associated with heating and ventilation systems.

Deletes 4-603.17 and relocates the criteria for cleaning and refilling returnables to 3-304.17 [2013 FDA Food

Code change].

Adds paragraph 4-703.11(D) to clarify the minimum chlorine residual required when manually spraying the sanitizer onto a food-contact surface.

Amends 4-802.11(C) to clarify the term “napkins” applies only to cloth napkins [2013 FDA Food Code

Corrects the provision designation for 5-101.14 as a critical requirement when using steam to disinfect food-contact surfaces.

Deletes paragraph 5-501.15(C) and relocates the criteria regarding location of compactor-type units to

5-501.19(F).

Amends 6-304.11 to exclusively address room ventilation and relocates the criteria for exhaust ventilation hoods to 4-301.14(B).

Deletes 6-304.12 and Table 6-1 and relocates the criteria for ventilation hood exhaust rates to 4-301.14(E)(2) and mechanical ventilation requirements to 6-304.11.

Amends 6-501.14 to clarify the ventilation cleaning criteria presented in the provision applies to heating, ventilation and air conditioning systems, ventilation ducts and fans, and does not apply to local exhaust hoods.

Amends 7-201.11 to align with the 2013 FDA Food Code by removing the requirement for storing poisonous or toxic materials in a locked room or cabinet.

Amends 7-204.12(A) to clarify requirements regarding chemicals used to wash fresh fruits and vegetables.

Adds new subparagraphs to address ingredients generally recognized as safe, effective food contact notifications, and 40 CFR 156 Labeling Requirements for Pesticides and Devices to allow use of other antimicrobial agents [2013 FDA Food Code change].

Amends 8-201.11 to clarify the provision is intended to address construction and renovation plans. Criteria for submitting plans to operate a temporary food establishment was relocated to paragraphs 8-301.11(A) and

8-302.11(C).

Removes 8-201.12 from “reserve” status and specifies the minimum required plan contents when constructing or renovating a food establishment.

Amends 8-201.13(B) to require the food establishment to notify the Regulatory Authority and provide a

HACCP Plan for ROP operations [2013 FDA Food Code change].

Amends 8-201.14 to clarify requirements when submitting a HACCP Plan [2013 FDA Food Code change].

Amends 8-301.11 to clarify preoperational requirements for new food operations and unit and organizational food events and adds Table 8-1, summarizing preoperational and inspection requirements.

Renumbers Table 8-1 (inspection frequencies) as Table 8-2.

Adds 8-301.12 to provide guidance for public health oversight of cottage food operations occurring in government housing.

Removes 8-302.11, 8-302.12, and 8-302.14 from “reserve” status and specifies procedures and required content when submitting an application to operate a new food establishment.

Amends 8-303.20 to clarify requirements for reviewing operational plans when an existing food establishment changes management or contract.

Adds new paragraph 8-304.11(J) requiring the food establishment to provide a means for informing customers of the establishment’s food sanitation inspection results [2013 FDA Food Code change].

Adds 8-400.11 requiring execution of food facility risk assessment surveys.

Amends 8-401.10 to clarify criteria for determining food establishment inspection frequencies.

Amends 8-401.30 to clarify the types of intervention strategies suitable for inspection substitution and improvement of active managerial controls in a food establishment. Renumbers Table 8-2 (inspection substitutions) as Table 8-3.

Adds 8-402.10(B) requiring continuing education and access to training to maintain inspection personnel competencies.

Amends 8-402.12 requirements for conducting self-evaluations and clarifies the provision applies to food service operations, not retail stores.

Adds new provision 8-402.40 to provide guidance regarding installation farmers markets.

Amends 8-403.20 to include guidance for implementing a letter-grading or color-coded inspection rating system; changes the scoring criteria for a “fully compliant” rating by allowing up to 4 noncritical findings that are corrected onsite; and provides scoring guidance when conducting Follow-up inspections. Renumbers Table

8-3 (inspection ratings) as Table 8-4.

Adds new paragraph 8-403.40(B) to clarify the timeframe in which a food sanitation inspection report prepared by Army Veterinary Services must be provided to the PIC.

Amends 8-405.11 to clarify the conditions that qualify as “corrected onsite” for a critical item or imminent health hazard.

Adds 8-406.10 prohibiting inspection personnel from elevating noncritical violations to a critical status.

Amends paragraph 8-6.c. to clarify the characteristics and conduct of Routine inspections.

Amends paragraph 8-6.d. to clarify the characteristics and conduct of Walk-through inspections.

Amends paragraph 8-6.e.(1) to clarify requirements for Follow-up inspections.

Adds new subparagraph 8-8.c.(3) requiring Army Preventive Medicine and Veterinary Services to enter food operation inspection data in the Defense Occupational and Environmental Health Readiness System in accordance with Army Medical Command Policy.

Amends 9-202.11 to clarify the requirements for physical facilities supporting field food operations and field food service establishments.

Amends 9-203.11 to clarify structural sanitary controls for floors, walls, and ceilings where field feeding operations are conducted.

Amends 9-303.11 to identify the specific components of a field food operation where potable water must be used.

Amends 9-502.14 to allow retention of non-TCS leftovers in a field/deployment setting.

Amends chapter 10 title and applicable provisions to include mobile food establishments.

Adds 10-102.20 to identify the provision in chapter 2 that addresses training criteria for employees operating a temporary food establishment.

Adds new paragraph 10-201.14(B) to direct mobile water tank compliance according to Part 5-3.

Adds new paragraphs 10-203.11(B) and (C) for mobile food establishments to direct sewage and liquid waste holding tank compliance according to specified provision under Part 5-4.

Adds 10-301.16 to specify requirements for outdoor surfaces where temporary food establishments are located.

Amends 10-401.12 to direct requirements for submitting plans to operate a temporary, mobile, seasonal, or vending food operation and associated timeframes for submission are according to specified provisions in chapter 8.

Amends Appendix B to reflect organizational name changes and contact information for Veterinary Services at the Defense Health Agency and the U.S. Army Public Health Center.

Amends Appendix C to include instructions when using the tables of debitable provisions; amends the tables to identify the noncritical and swing paragraphs associated with a provision; identifies the item number on the inspection form where each violated provision is appropriately marked.

Amends Appendix D, paragraph D-6, to clarify the frequency and conditions for updating a food facility risk assessment.

Amends Appendix E, paragraph E-3.a., to clarify the naming convention format when identifying facilities for data entry in the Defense Occupational and Environmental Health Readiness System (DOEHRS).

Amends the following Items at Appendix E, Section II, Food Operation Inspection Report, to clarify assessment guidance and update the list for “applicable publication sections”: Item 1, Item 2, Item 4, Item 6 (designated as a critical item group), Item 9, Item 10 (no longer designated as a critical item group), Item 13, Item 14, Item 15, Item 16, Item 17, Item 18, Item 19, Item 21, Item 25, Item 27, Item 32, Item 35, Item 37, Item 39, Item 40, Item 41, Item 42, Item 43, Item 44, Item 47, Item 49, and Item 51.

Amends the following Items at Appendix E, Section III, Tactical Kitchen Inspection, to clarify assessment guidance and update the list for “applicable publication sections”: Item 2, Item 3, Item 6, Item 7, Item 8, Item 11, Item 13, Item 14, Item 15, Item 17, Item 20, Item 21, Item 22, Item 27, Item 28, Item 29, Item 30, Item 31, Item 35, Item 41, Item 42, Item 43, Item 44, and Item 46.

Amends Appendix F: adds paragraph F-1.c. to recognize risk assessment and inspection reports generated using DOEHRS as an official document in lieu of the prescribed Department of Defense (DD) forms; adds guidance in F-2 for using DD Form 2970, Application for Temporary Food Establishments; amends Table F-1 to clarify the minimum cooking temperatures for pork products.

Adds Appendix G for public health reasons, which provide the science-based data and discussions that support the Tri-Service Food Code provisions [extracted from the 2013 FDA Food Code] and includes additional guidance and rationale agreed upon by the Food Code Working Group subject matter experts.

Adds the following defined terms in the Glossary:

o Cottage food o Debit, debiting, debitable o Farmers market o Force provider o Frozen o General public o High-risk food o Installation commander o Low-risk food o Military unit o Nonpublic water system o Organizational food event o Qualified proctor o Safe temperature o Time/Temperature Control for Safety Food (2013 FDA Food Code change)

Amends the following defined terms in the Glossary:

o Advanced prepared o Enterohemorrhagic Escherichia coli (deleted due to 2013 FDA Food Code nomenclature change) o Field food operations o Field food service establishment o Food o Food-contact surface (adds examples of nonfood-contact surfaces) o Food employee o Food establishment (adds paragraphs (3)(i)-(k) for other operations that are not a “food establishment”) o Highly susceptible population o Leftovers o Mobile food establishment o Packaged (2013 FDA Food Code change) o Person o Person-in-charge o Potentially Hazardous Food (deleted due to 2013 FDA Food Code nomenclature change) o Reduced oxygen packaging (2013 FDA Food Code change) o Shiga toxin-producing Escherichia coli, STEC (2013 FDA Food Code change) o Temporary food establishment

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Army Technical Bulletin Medical1 TB MED 530

Navy Bureau of Medicine and Surgery2 NAVMED P-5010-1

Air Force Manual3 AFMAN 48-147_IP

DEPARTMENTS OF THE ARMY, NAVY

AND AIR FORCE

WASHINGTON, DC, 1 March 2019

TRI-SERVICE FOOD CODE

1 This bulletin supersedes TB MED 530, 30 April 2014.

2 This publication supersedes NAVMED P-5010, Chapter 1, 30 April 2014.

3 This manual supersedes AFMAN 48-147_IP, 30 April 2014.

You can help to improve this bulletin. If you find any mistakes or have a recommendation to improve procedures, please let us know. Mail a memorandum or DA Form 2028

(Recommended Changes to Publications and Blank Forms) directly to the U.S. Army Public

Health Center, ATTN: MCHB-PH-VHS, 5158 Blackhawk Road, Aberdeen Proving Ground, MD 21010-5403. Air Force users are invited to send comments and suggested improvements on AF Form 847 (Recommendations for Change of Publication) through channels to

Headquarters, AFMSA/SG3PM, 7700 Arlington Boulevard, Falls Church, VA 22041-5143.

APPROVED FOR PUBLIC RELEASE; DISTRIBUTION IS UNLIMITED.

Ensure that all Air Force records created as a result of processes prescribed in this publication are maintained in accordance with Air Force Manual 33-363, Management of Records and disposed of in accordance with Air Force Records Disposition Schedule located in the Air Force

Records Information Management System. All Wing and below compliance items in this publication are determined by respective non-Air Force authority (for example, Food and Drug

Administration) and are Tier 0 compliance items. See Air Force Instruction 33-360, Publications and Forms Management, Table 1.1 for a description of the authorities associated with Tier 0. Submit requests for waivers through the chain of command to the Air Force

Publication Office of Primary Responsibility for consideration. Supplementation of this regulation and establishment of command and local forms are prohibited without prior approval from The Surgeon General, 7700 Arlington Boulevard, Falls Church, VA 22041-5143.

ii

Contents

CHAPTER 1 – INTRODUCTION

Purpose, 1-1, page 1

References, 1-2, page 1

Abbreviations and terms, 1-3, page 1

Applicability, 1-4, page 1

Technical assistance, 1-5, page 2

Guidance for using the publication, 1-6, page 2

Background, 1-7, page 5

Publication revision process and official interpretation, 1-8, page 6

CHAPTER 2 – MANAGEMENT AND PERSONNEL

Supervision, 2-1, page 9

Responsibility, 2-101

2-101.11 Assignment, page 9

Knowledge, 2-102

2-102.11 Demonstration, page 9

2-102.12 Certified food protection manager, page 10

2-102.20 Food protection manager certification, page 10

Duties, 2-103

2-103.11 Person in charge, page 11—(see also responsibilities 8-304.11; self-evaluations 8-402.12;

imminent health hazards & ceasing operations 8-404.11; correcting violations 8-405.11 and 8-406.11; and food establishment manager 8-8g)

Employee Health, 2-2, page 12

Responsibilities of person in charge, food employees, and conditional employees, 2-201

2-201.10 Deployment health criteria, page 12—(see also 9-103.11)

2-201.11 Responsibility of person in charge, food employees, and conditional employees, page 12—(see also 8-501.11)

2-201.12 Exclusions and restrictions, page 14—(see also 8-501.20 and 8-501.30)

2-201.13 Removal, adjustment, or retention of exclusions and restrictions, page 15—(see also 8-501.40)

2-201.20 Medical screening criteria, page 18

Personal Cleanliness, 2-3, page 18

Hands and arms, 2-301

2-301.11 Clean condition, page 19

2-301.12 Cleaning procedure, page 19

2-301.13 Special hand wash procedures, page 19

2-301.14 When to wash, page 19

2-301.15 Where to wash, page 20

2-301.16 Hand antiseptics, page 20

Fingernails, 2-302

2-302.11 Maintenance, page 20

Jewelry, 2-303

2-303.11 Prohibition, page 21

Outer clothing, 2-304

2-304.11 Clean condition, page 21

Hygienic Practices, 2-4, page 21

Food contamination prevention, 2-401

2-401.11 Eating, drinking, or using tobacco, page 21

2-401.12 Discharges from the eyes, nose, and mouth, page 21 iii

Hair restraints, 2-402

2-402.11 Effectiveness, page 21

Animals, 2-403

2-403.11 Handling prohibition, page 22—(see also 6-501.115)

Training, 2-5, page 22

General principles, 2-501

2-501.11 Training requirements, page 22

Supervisor training, 2-502

2-502.11 Requirements and renewal, page 22

Food employee training, 2-503

2-503.11 General requirement, page 23

2-503.12 Bartenders, hostesses, wait staff, and counter staff, page 23

2-503.13 Temporary employees, page 23

2-503.20 Training resources, page 23

Other personnel requiring training, 2-504

2-504.10 Public health inspection personnel, page 24—(see also 8-402.10 and 8-6)

2-504.20 Contracting officer’s representatives, page 24

2-504.30 Nonfood employees, supervisors, page 24

2-504.40 Food service and food safety instructors, page 24

Training records, 2-505

2-505.11 Documentation, retention and presentation, page 24

Responding to Contamination Events, 2-6, page 24

Procedures for responding, 2-601

2-601.11 Clean-up of vomiting and diarrheal events, page 25

CHAPTER 3 – FOOD

Characteristics, 3-1, page 27

Condition, 3-101

3-101.11 Safe, unadulterated, and honestly presented, page 27—(see also shellstock 3-202.19; honestly presented 3-601.12; reconditioning 3-701.11; and shellfish life-support tanks 4-204.110)

Sources, Specifications, and Original Containers and Records, 3-2, page 27

Sources, 3-201

3-201.11 Compliance with food law, page 27—(see also bottled & packaged water 5-101.13)

3-201.12 Food in hermetically sealed containers, page 28

3-201.13 Fluid milk, page 28

3-201.14 Fish, page 28

3-201.15 Molluscan shellfish, page 28

3-201.16 Wild mushrooms, page 28

3-201.17 Game animals, page 28

3-201.18 Fresh fruits and vegetables, page 29

Specifications for receiving, 3-202

3-202.11 Temperature, page 29

3-202.12 Additives, page 29

3-202.13 Shell eggs, page 29

3-202.14 Eggs and milk products, pasteurized, page 30

3-202.15 Package integrity, page 30

3-202.16 Ice, page 30—(see also prohibited ingredient 3-303.11 and water quality 5-102.11)

3-202.17 Shucked shellfish, packaging and identification, page 30

3-202.18 Shellstock identification, page 30

3-202.19 Shellstock, condition, page 31

3-202.110 Juice, treated, page 31 iv

Original containers and records, 3-203

3-203.11 Molluscan shellfish, original container, page 31

3-203.12 Shellstock, maintaining identification, page 32

Protection from Contamination after Receiving, 3-3, page 32

Preventing contamination by employees, 3-301

3-301.11 Preventing contamination from hands, page 32

3-301.12 Preventing contamination when tasting, page 33—(see also 2-401.11)

Preventing food and ingredient contamination, 3-302

3-302.11 Packaged and unpackaged food—separation, packaging, and segregation, page 33—(see also 7-201.11 and 7-301.11)

3-302.12 Food storage containers, identified with common name of food, page 34—(see also food storage container restrictions: soft plastic 4-101.112; toxic materials 7-203.11)

3-302.13 Pasteurized eggs, substitutes for raw eggs for certain recipes, page 34—(see also 3-202.14)

3-302.14 Protection from unapproved additives, page 34

3-302.15 Washing fruits and vegetables, page 35— (see also chemicals for washing 7-204.12)

Preventing contamination from ice used as a coolant, 3-303— (see also 3-202.16)

3-303.11 Ice used as exterior coolant, prohibited as ingredient, page 35

3-303.12 Storage or display of food in contact with water or ice, page 35

Preventing contamination from equipment, utensils, and linens, 3-304

3-304.11 Food contact with equipment, utensils, and linens, page 36—(see also beverage tubing 4-204.16;

hoods 4-204.11; condenser units 4-204.18; ice machines 4-503.11; dedicated water tank/hoses 5-304.14)

3-304.12 In-use utensils, between use storage, page 36— (see also 4-602.11(D)(7))

3-304.13 Linens and napkins, use limitation, page 36

3-304.14 Wiping cloths, use limitation, page 36

3-304.15 Gloves, use limitation, page 37

3-304.16 Using clean tableware for second portions and refills, page 37—(see also preventing tableware contamination: 4-904.11, 4-904.12, and 4-904.13)

3-304.17 Refilling returnables, page 37

Preventing contamination from the premises, 3-305—(see also related equipment provisions: equipment openings 4-204.12; dispensing equipment 4-204.13; vending stage closure 4-204.14; water tank ports 5-302.12;

water tank vent 5-302.14; and hose inlet/outlets 5-304.13)

3-305.11 Food storage, page 38— (see also ice machines 4-401.12)

3-305.12 Food storage, prohibited areas, page 38

3-305.13 Vended time/temperature control for safety food, original container, page 38

3-305.14 Food preparation, page 38

Preventing contamination by consumers, 3-306

3-306.11 Food display, page 39

3-306.12 Condiments, protection, page 39

3-306.13 Consumer self-service operations, page 39— (see also utensils 4-302.11 and ice machine restrictions 4-503.12)

3-306.14 Returned food and re-service of food, page 39

3-306.15 Dispensing of milk, cream, and nondairy products, page 39—(see also 4-204.13)

Preventing contamination from other sources, 3-307

3-307.11 Miscellaneous sources of contamination, page 40

Destruction of Organisms of Public Health Concern, 3-4, page 40

Cooking, 3-401

3-401.11 Raw animal foods, page 40

3-401.12 Microwave cooking, page 42

3-401.13 Plant food cooking for hot holding, page 43

3-401.14 Noncontinuous cooking of raw animal foods, page 43 v

Freezing, 3-402

3-402.11 Parasite destruction, page 43

3-402.12 Records, creation and retention, page 44

Reheating, 3-403

3-403.10 Preparation for immediate service, page 44

3-403.11 Reheating for hot holding, page 44

Other methods, 3-404

3-404.11 Treating juice, page 44

Limitation of Growth of Organisms of Public Health Concern, 3-5, page 45

Temperature and time control, 3-501

3-501.11 Frozen food, page 45—(see also freezing food 3-502.13)

3-501.12 Time/temperature control for safety food, slacking, page 45

3-501.13 Thawing, page 45

3-501.14 Cooling, page 45

3-501.15 Cooling methods, page 46

3-501.16 Time/temperature control for safety food, hot and cold holding, page 46

3-501.17 Time/temperature control for safety food, date marking and retention, page 46

3-501.18 Ready-to-eat, time/temperature control for safety food disposition, page 48

3-501.19 Time as a public health control, page 48

3-501.110 Leftovers, conditions for retention, page 49

Specialized processing methods, 3-502

3-502.11 Variance requirement, page 50—(see also 8-103.10, 8-103.11, and 8-103.12)

3-502.12 Reduced oxygen packaging without a variance, criteria, page 50

3-502.13 Freezing time/temperature control for safety foods, page 52

Outdated food, 3-503

3-503.11 Restrictions for sale or service, page 53

Food Identity, Presentation, and On-premises Labeling, 3-6, page 54

Accurate representation, 3-601

3-601.11 Standards of identity, page 54

3-601.12 Honestly presented, page 54

Labeling, 3-602

3-602.11 Food labels, page 54

3-602.12 Other forms of information, page 55

Consumer advisory, 3-603

3-603.11 Consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens, page 55

Contaminated food, 3-7, page 55

Disposition, 3-701

3-701.11 Discarding or reconditioning unsafe, adulterated, or contaminated food, page 56

Special Requirements for Highly Susceptible Populations, 3-8, page 56

Additional safeguards, 3-801

3-801.11 Pasteurized foods, prohibited re-service, and prohibited food, page 56

Food Donation, 3-9, page 57

Excess food, 3-901—(see also shelf-life extensions 3-503.11)

3-901.10 Donation of excess food to local relief organizations, page 57

CHAPTER 4 – EQUIPMENT, UTENSILS, AND LINENS

Materials for Construction and Repair, 4-1, page 59

Multiuse, 4-101—(see also shell use restrictions 4-502.14)

4-101.11 Characteristics, page 59

4-101.12 Cast iron, use limitation, page 59 vi

4-101.13 Lead, use limitation, page 59

4-101.14 Copper, use limitation, page 60

4-101.15 Galvanized metal, use limitation, page 60

4-101.16 Sponges, use limitation, page 60

4-101.17 Wood, use limitation, page 60—(see also pallets 4-101.113)

4-101.18 Nonstick coatings, use limitation, page 60

4-101.19 Nonfood-contact surfaces, page 60

4-101.110 Paint or other coatings, application, page 60

4-101.111 Sealing compounds, page 60—(see also durability 4-201.13)

4-101.112 Plastic, use prohibition, page 61

4-101.113 Pallet use, page 61

Single-service and single-use, 4-102

4-102.11 Characteristics, page 61

Design and Construction, 4-2, page 61

Durability and strength, 4-201

4-201.11 Equipment and utensils, page 61

4-201.12 Food temperature measuring devices, page 61

4-201.13 Sealing compounds, page 61

Cleanability, 4-202

4-202.11 Food-contact surfaces, page 62

4-202.12 Clean-in-place equipment, page 62

4-202.13 “V” threads, use limitation, page 62

4-202.14 Hot oil filtering equipment, page 62

4-202.15 Can openers, page 62

4-202.16 Nonfood-contact surfaces, page 62

4-202.17 Kick plates, removable, page 63

4-202.18 Ventilation hood systems, filters, page 63

Accuracy, 4-203

4-203.11 Temperature measuring devices, food, page 63

4-203.12 Temperature measuring devices, ambient air and water, page 63

4-203.13 Pressure measuring devices, mechanical warewashing equipment, page 63

Functionality, 4-204

4-204.11 Ventilation hood systems, drip prevention, page 63

4-204.12 Equipment openings, closures and deflectors, page 63

4-204.13 Dispensing equipment, protection of equipment and food, page 64

4-204.14 Vending machine, vending stage closure, page 64

4-204.15 Bearings and gear boxes, leakproof, page 65

4-204.16 Beverage tubing, separation, page 65

4-204.17 Ice units, separation of drains, page 65

4-204.18 Condenser unit, separation, page 65

4-204.19 Can openers on vending machines, page 65

4-204.110 Molluscan shellfish tanks, page 65

4-204.111 Vending machines, automatic shutoff, page 65

4-204.112 Temperature measuring devices, page 66

4-204.113 Warewashing machine, data plate operating specifications, page 66

4-204.114 Warewashing machines, internal baffles, page 66

4-204.115 Warewashing machines, temperature measuring devices, page 66

4-204.116 Manual warewashing equipment, heaters and baskets, page 67—(see also 4-204.124)

4-204.117 Warewashing machines, automatic dispensing of detergents and sanitizers, page 67

4-204.118 Warewashing machines, flow pressure device, page 67

4-204.119 Warewashing sinks and drainboards, self-draining, page 67 vii

4-204.120 Equipment compartments, drainage, page 67

4-204.121 Vending machines, liquid waste products, page 67

4-204.122 Case lot handling apparatuses, moveability, page 67

4-204.123 Vending machine doors and openings, page 68

4-204.124 Mechanical warewashing equipment, heating device, page 68—(see also capacity 4-301.16)

4-204.200 Manual warewashing equipment, swing-arm faucet, page 68

Acceptability, 4-205

4-205.10 Food equipment, certification and classification, page 68

4-205.11 Equipment and utensils, approval, page 68

4-205.12 Equipment and utensils, compliance measures, page 69

4-205.13 Overseas food operations, page 69

4-205.14 Mechanical warewashing equipment, modification, page 70—(see also chemical dispenser visual/audible alarm 4-204.117)

4-205.15 Warewashing machine, prohibition, page 70

Numbers and Capacities, 4-3, page 70

Equipment, 4-301

4-301.11 Cooling, heating, and holding capacities, page 70

4-301.12 Manual warewashing, sink compartment requirements, page 70

4-301.13 Drainboards, page 71

4-301.14 Ventilation hood systems, adequacy, page 71

4-301.15 Clothes washers and dryers, page 72

4-301.16 Warewashing heating device, capacity, page 72

Utensils, temperature measuring devices, and testing devices, 4-302

4-302.11 Utensils, consumer self-service, page 72

4-302.12 Food temperature measuring devices (available; appropriate), page 72

4-302.13 Temperature measuring devices, manual and mechanical warewashing, page 72

4-302.14 Sanitizing solutions, testing devices, page 72

Cleaning agents and sanitizers, 4-303

4-303.11 Cleaning agents and sanitizers, availability, page 72

Location and Installation, 4-4, page 73

Location, 4-401

4-401.10 General installation, page 73

4-401.11 Equipment, clothes washers and dryers, and storage cabinets, contamination prevention, page 73

4-401.12 Ice machines, page 73

Installation, 4-402

4-402.11 Fixed equipment, spacing or sealing, page 73

4-402.12 Fixed equipment, elevation or sealing, page 74

Maintenance and Operation, 4-5, page 74

Equipment, 4-501

4-501.10 Maintenance program, page 74

4-501.11 Good repair and proper adjustment, page 74

4-501.12 Cutting surfaces, page 74

4-501.13 Microwave ovens, page 74

4-501.14 Warewashing equipment, cleaning frequency, page 75

4-501.15 Warewashing machines, manufacturers’ operating instructions, page 75

4-501.16 Warewashing sinks, use limitation, page 75

4-501.17 Warewashing equipment, cleaning agents, page 75

4-501.18 Warewashing equipment, clean solutions, page 75

4-501.19 Manual warewashing equipment, wash and rinse solution temperature, page 75

4-501.110 Mechanical warewashing equipment, wash solution temperature, page 75

4-501.111 Manual warewashing equipment, hot water sanitizing temperatures, page 76 viii

4-501.112 Mechanical warewashing equipment, hot water sanitizing temperatures, page 76

4-501.113 Mechanical warewashing equipment, sanitization pressure, page 76

4-501.114 Manual and mechanical warewashing equipment, chemical sanitization—temperature, pH, concentration, and hardness, page 76

4-501.115 Manual warewashing equipment, chemical sanitization using detergent-sanitizers, page 77

4-501.116 Warewashing equipment, determining chemical sanitizer concentration, page 77

4-501.200 Chlorine sanitizing solution, preparation, page 77

Utensils and temperature and pressure measuring devices, 4-502

4-502.11 Good repair and calibration, page 78

4-502.12 Single-service and single-use articles, required use, page 78

4-502.13 Single-service and single-use articles, use limitations, page 78

4-502.14 Shells, use limitation, page 78

Ice machines, 4-503

4-503.11 Maintenance of ice machines, page 78

4-503.12 Operation, restrictions, page 78

Cleaning of Equipment and Utensils, 4-6, page 78

Objective, 4-601

4-601.11 Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils, page 78

Frequency, 4-602

4-602.11 Equipment food-contact surfaces and utensils, page 79

4-602.12 Cooking and baking equipment, page 80

4-602.13 Nonfood-contact surfaces, page 80

Methods, 4-603

4-603.11 Dry cleaning, page 80

4-603.12 Pre-cleaning, page 81

4-603.13 Loading of soiled items, warewashing machines, page 81

4-603.14 Wet cleaning, page 81

4-603.15 Washing, procedures for alternative manual warewashing equipment, page 81

4-603.16 Rinsing procedures, page 82

4-603.17 Returnables, cleaning for refilling—(Deleted; refer to 3-304.17)

4-603.18 Steel wool prohibition, page 82

Sanitization of Equipment and Utensils, 4-7, page 82

Objective, 4-701

4-701.10 Food-contact surfaces and utensils, page 82

Sanitizing Frequency, 4-702

4-702.11 Before use and after cleaning, page 82

Sanitizing Methods, 4-703

4-703.11 Hot water, chemical, and steam, page 83—(see also steam 5-101.14)

Laundering, 4-8, page 83

Objective, 4-801

4-801.11 Clean linens, page 83

Frequency, 4-802

4-802.11 Specifications, page 83

Methods, 4-803

4-803.11 Storage of soiled linens, page 84

4-803.12 Mechanical washing, page 84

4-803.13 Use of laundry facilities, page 84

Protection of Clean Items, 4-9, page 84

Drying, 4-901

4-901.11 Equipment and utensils, air-drying required, page 84

4-901.12 Wiping cloths, air-drying locations, page 84 ix

Lubricating and reassembling, 4-902

4-902.11 Food-contact surfaces, page 85—(see also lubricants 7-205.11)

4-902.12 Equipment, page 85

Storing, 4-903

4-903.11 Equipment, utensils, linens, and single-service and single-use articles, page 85

4-903.12 Prohibitions, page 85

Preventing contamination, 4-904

4-904.11 Kitchenware and tableware, page 85

4-904.12 Soiled and clean tableware, page 86

4-904.13 Preset tableware, page 86

4-904.14 Rinsing equipment and utensils after cleaning and sanitizing, page 86

CHAPTER 5 – WATER, PLUMBING, AND WASTE

Water, 5-1, page 87

Source, 5-101

5-101.11 Approved system, page 87

5-101.12 System flushing and disinfection, page 87

5-101.13 Bottled and packaged drinking water, page 87

5-101.14 Steam, page 87—(see also boiler water additives 4-703.11 and 7-204.13)

Quality, 5-102

5-102.11 Standards, page 87

5-102.12 Nondrinking water, page 88

5-102.13 Sampling, page 88

5-102.14 Sample report, page 88

Quantity and availability, 5-103

5-103.11 Capacity, page 88

5-103.12 Pressure, page 88

Distribution, delivery, and retention, 5-104

5-104.11 System, page 89

5-104.12 Alternative water supply, page 89

Plumbing System, 5-2, page 89

Materials, 5-201

5-201.11 Approved, page 89

Design, construction, and installation, 5-202

5-202.11 Approved system and cleanable fixtures, page 89

5-202.12 Handwashing sink, installation, page 90—(see also location 5-204.11)

5-202.13 Backflow prevention, air gap, page 90—(see also cross-connection 5-205.12)

5-202.14 Backflow prevention device, design standard, page 90

5-202.15 Conditioning device, design, page 90

5-202.16 Food waste grinders and pulpers, page 90

Numbers and capacities, 5-203

5-203.11 Handwashing sinks, page 90

5-203.12 Toilets and urinals, page 91

5-203.13 Service sink, page 91

5-203.14 Backflow prevention device, when required, page 91

Location and placement, 5-204

5-204.11 Handwashing sinks, page 91

5-204.12 Backflow prevention device, location, page 91—(see also cross-connection backflow device for hoses 5-205.12 and 5-304.12)

5-204.13 Conditioning device, location, page…