W912QR20R0055_PH2_Specs_Vol1c-0001.pdf

Solicitation For Barracks Bldg. 5502 Full Facility Renovation Joint Base McGuire-Dix- Lakehurst, NJ

P2: 481648 Design-Build RFP

Specifications - Phase 2 Vol. 1c (a-c) of 2

07 August 2020

W912QR20R0055

ARIMS: 200A

Disposition: Maintain for 15yrs after construction

W912QR20R0055-0001

Building 5502, Barracks D/B FFR P2 #481648 Joint Base McGuire-Dix-Lakehurst, NJ W912QR20R0055

TOC - 1

DESIGN/BUILD RFP for BUILDING 5502 FULL FACILITY

RENOVATION PROJECT

JOINT BASE McGUIRE-DIX-LAKEHURST, NJ

Table of Contents – Volume 1

Division Zero Specifications

Section 00010 Solicitation Contract Form Section 00 80 00.00 06 Special Provisions Submittal Register Construction Project Signs

Wage Rates

Division One Specifications

Section 01 02 00.00 48 Statement of Work Attachments to the Statement of Work

Section 01 03 00.00 48 Design Submission Requirements After Award Section 01 04 00.00 48 The Design/Build Process Section 01 32 01 00 06 Project Schedule Section 01 33 00.00 06 Submittal Procedures Section 01 33 29.00 06 Sustainability Reporting Section 01 35 26.00 06 Government Safety Requirements Section 01 42 00 Sources for Reference Publications Section 01 45 00.15 10 Resident Management System Contractor Mode (RMS CM) Section 01 45 04.10 06 Contractor Quality Control Section 01 45 35 Special Inspection Section 01 46 00.00 06 Total Building Commissioning (Contractor CxA) Section 01 50 00 Temporary Construction Facilities and Controls Section 01 57 19.00 06 Temporary Environmental Controls and Permits Section 01 74 19 Construction and Demolition Waste Management Section 01 78 23 Operation and Maintenance Data

Division Two Specifications

Section 02 82 00 Asbestos Remediation Section 02 83 13.00 06 Lead in Construction Section 02 84 16 Handling of Lighting Ballasts and Lamps Containing PCB’s and

Mercury Section 02 84 33 Removal and Disposal of Polychlorinated Biphenyls (PCBs)

TOC - 2

Division Three through Forty-One Technical Specifications

Section 27 05 28.36 48 Cable Trays for Communications Systems Section 27 10 00.00 48 Building Telecommunications Cabling System Section 33 82 00.00 48 Telecommunications Outside Plant (OSP)

See separate Table of Contents in Volume 2 for additional Technical Specifications

Reference Drawings

01 02 00.00 48 - 1

SECTION 01 02 00.00 48 – STATEMENT OF WORK

TABLE OF CONTENTS

Page

PART 1 DESIGN OBJECTIVES, AND FUNCTIONAL AND AREA REQUIREMENTS 5

1.1 SCOPE OF WORK. 5

1.2 DESIGN OBJECTIVES. 5

1.3 CONTRACTOR RESPONSIBILITY. 7

1.4 SURVEY AND GEOTECHNICAL INFORMATION. 8

1.5 RFP DRAWINGS. 8

1.6 SPECIFICATIONS. 8

1.7 SITE. 9

1.8 FUNCTIONAL AND AREA REQUIREMENTS. 11

1.9 OPTIONS 12

PART 2 APPLICABLE CRITERIA AND COORDINATION WITH LOCAL AUTHORITIES 13

2.1 APPLICABLE CRITERIA. 13

2.2 LOCAL AND STATE CODES OR STANDARDS. 14

2.3 MILITARY CRITERIA. 14

2.4 OTHER APPLICABLE CRITERIA. 16

2.5 SOURCES FOR GOVERNMENT PUBLICATIONS. 20

2.6 PERMITS AND COORDINATION WITH LOCAL AUTHORITIES. 21

PART 3 SITE CIVIL ENGINEERING 23

3.1 GRADING. 23

3.2 SURVEY, GEOTECHNICAL, AND EARTHWORK 23

3.3 UTILITIES. 25

3.4 CIRCULATION AND PARKING. 25

3.5 DEMOLITION. 25

3.6 CLEARING AND GRUBBING. 26

3.7 BORROW MATERIAL. 26

3.8 OFF-SITE WORK. 26

3.9 ANTI-TERRORISM STANDARDS 26

3.10 RECORD OF ENVIRONMENTAL CONSIDERATION (REC) 26

3.11 CONTRACTOR LAYDOWN AREA 26

3.12 SITE IMPROVEMENTS 26

PART 4 SITE ELECTRICAL ENGINEERING 28

4.1 UTILITY POWER. 28

4.2 CATHODIC PROTECTION 29

PART 5 LANDSCAPE ARCHITECTURE 30

5.1 QUALITY ASSURANCE. 30

5.2 SOIL TESTING. 30

5.3 INSTALLATION. 30

01 02 00.00 48 - 2

5.4 ESTABLISHMENT PERIOD. 30

5.5 WARRANTY. 30

5.6 LANDSCAPE IRRIGATION. 30

5.7 TURF AND MEADOW GRASSES. 30

5.8 MISCELLANEOUS. 30

PART 6 ARCHITECTURAL AND INTERIOR DESIGN 32

6.1 DESIGN GOAL. 32

6.2 GENERAL CONSTRUCTION REQUIREMENTS. 33

6.3 OCCUPANCY AND BUILDING TYPE CLASSIFICATIONS. 34

6.4 EXTERIOR DESIGN. 35

6.5 INTERIOR DESIGN. 38

6.6 FURNITURE AND EQUIPMENT. 42

PART 7 STRUCTURAL DESIGN 45

7.1 GENERAL REQUIREMENTS. 45

7.2 STRUCTURAL WORK. 45

7.3 STRUCTURAL DESIGN CRITERIA. 46

7.4 STRUCTURAL SYSTEMS. 47

7.5 SPECIAL REQUIREMENTS. 47

PART 8 THERMAL DESIGN 48

8.1 THERMAL CHARACTERISTICS. 48

8.2 THERMAL INSULATION AND VAPOR RETARDER. 48

8.3 HUMID AREA DESIGN. 48

8.4 INFILTRATION. 48

PART 9 PLUMBING DESIGN 49

9.1 DESIGN CRITERIA. 49

9.2 DESIGN NARRATIVE AND CALCULATIONS. 49

9.3 PLUMBING DEMOLITION 50

9.4 PLUMBING FIXTURES AND EQUIPMENT. 50

9.5 PIPING SYSTEMS. 51

9.6 NATURAL GAS PIPING SYSTEMS. 53

PART 10 ELECTRICAL DESIGN 54

10.1 DESIGN CRITERIA 54

10.2 DESIGN CALCULATIONS 54

10.3 DEMOLITION 54

10.4 INTERIOR LIGHTING 55

10.5 EXTERIOR LIGHTING 55

10.6 BUILDING ELECTRICAL DISTRIBUTION 55

10.7 SPECIAL POWER REQUIREMENTS 56

10.8 LIGHTNING PROTECTION 57

10.9 EXISTING VAULT 57

01 02 00.00 48 - 3

PART 11 HVAC DESIGN 58

11.1 DESIGN CRITERIA. 58

11.2 DESIGN CALCULATIONS. 59

11.3 DEMOLITION 60

11.4 HVAC SYSTEMS 61

11.5 DUCTWORK, PIPING AND ACCESSORIES 63

11.6 TESTING, ADJUSTING, AND BALANCING. 64

11.7 BUILDING OCCUPANCY FOR ENERGY CALCULATIONS 64

PART 12 ENERGY CONSERVATION AND SUSTAINABLE DESIGN 66

12.1 ENERGY CONSERVATION. 66

12.2 ENERGY CONSERVATION STRATEGIES. 66

12.3 SUSTAINABLE DESIGN 66

PART 13 FIRE PROTECTION DESIGN 68

13.1 DESIGN CRITERIA. 68

13.2 FIRE PROTECTION SYSTEM DESIGN AND CALCULATIONS 69

13.3 FIRE PROTECTION EQUIPMENT. 70

13.4 FIRE ALARM AND MASS NOTIFICATION SYSTEM. 70

PART 14 COMMISSIONING AND BUILDING ENVELOPE SEALING PERFORMANCE

REQUIREMENTS 75

14.1 COMMISSIONING. 75

14.2 BUILDING ENEVLOPE SEALING PERFORMANCE REQUIREMENTS. 75

PART 15 TELECOMMUNICATIONS DESIGN 76

15.1 DESIGN CRITERIA 76

15.2 DEMOLITION 76

15.3 SITE TELECOMMUNICATION SERVICE 76

15.4 TELECOMMUNICATIONS PREMISES DISTRIBUTION 77

15.5 CABLE TELEVISION (CATV) SERVICE 79

15.6 ACCESS CONTROL SYSTEM 79

PART 16 ADDITIONAL REQUIREMENTS 80

16.1 WARRANTIES. 80

16.2 AIR BARRIER 80

16.3 CYBERSECURITY 80

16.4 RADON 80

16.5 SOLE SOURCE ITEMS 80

01 02 00.00 48 - 4

ATTACHMENTS TO THE STATEMENT OF WORK

Attachment A Room Requirements Attachment B Hazardous Material Report Attachment C Preliminary Geotechnical Report Attachment D Fire Flow Data Attachment E Seismic Evaluation, Structural Integrity, and Progressive Collapse Study Attachment F Fire Protection/Life Safety Code Analysis Template Attachment G LEED Checklist Attachment H Installation Design Guide Attachment I Historical Drawings of Similar Barracks Buildings Attachment J Gas Meter Information Attachment K Water Meter Information Attachment L Washer & Dryer Cut Sheets Attachment M USAR Network Enterprise Center Infrastructure Technical Criteria Attachment N ARCOS Memo 2013-2 IT Attachment O Elevator Protection Attachment P AF Form 813 Attachment Q Sample Form 1354 Attachment R Kitchen Equipment Schedule Attachment S Existing Kitchen Equipment Attachment T TB MED 530 Attachment U Existing Barracks 5502 Photographs Attachment V Antiterrorism Standards for Buildings Checklist

Building 5502, Barracks D/B FFR P2 #481648

Section 01 02 00.00 48

ATTACHMENT ‘O

Elevator Protection

Attachment L

Holeless Hydraulic Elevator Protection

DETAIL

SCALE: NONE

1FX111

ELEVATOR CAB

ELEVATOR LOBBY

ELEVATOR LOBBY

ELEVATOR LOBBY

MACHINE ROOM

FS

CONNECTION".

ROOM FLOW TEST

INDICATING "MACHINE

SIGN AT TEST VALVE

& PP-102. PROVIDE

REFER TO PP-111

TO NEAREST DRAIN.

1" DRAIN TEST

S

SWITCH

TAMPER

VALVE WITH

SHUT OFF

TS H

GUARD

PIT FLOOR.

MORE THAN 24" ABOVE

SPRINKLER HEAD NO

P

S P

S P

S P

FSTS

TEST

195 F

195 F

S P

TS

GUARD

(155F)

F

24" MAX

H

(155F)

F

24" MAX

S P

H

(155F)

F AND RECALL ELEVATOR ACTIVATE FIRE ALARM

SWITCH TIME DELAY.

FIRE ALARM AND SHUNT TRIPS ELEVATOR MOTOR WITHOUT FLOW

AT MACHINE ROOM SPRINKLER AND TOP OF SHAFT ACTIVATESFS

- TAMPER SWITCHTS

FS - FLOW SWITCH

S P

- P: PHOTOELECTRIC SMOKE DETECTOR

H F

- F: FIXED TEMP HEAT DETECTOR (155F) SPRINKLER HEAD RATING

UFC 3-600-01, CHANGE 3

HOLELESS HYDRAULIC ELEVATOR PROTECTION

GUARD

Building 5502, Barracks D/B FFR P2 #481648

ATTACHMENT ‘P

AF Form 813

87 CES\CEAN

Report Control Symbol

RCS:

REQUEST FOR ENVIRONMENTAL IMPACT ANALYSIS

INSTRUCTIONS: Section I to be completed by Proponent; Sections II and III to be completed by Environmental Planning Function. Continue on separate sheets as necessary. Reference appropriate item number(s).

SECTION I - PROPONENT INFORMATION

1. TO (Environmental Planning Function) 2. FROM (Proponent organization and functional address symbol) 2a. TELEPHONE NO.

3. TITLE OF PROPOSED ACTION

4. PURPOSE AND NEED FOR ACTION (Identify decision to be made and need date)

5. DESCRIPTION OF PROPOSED ACTION AND ALTERNATIVES (DOPAA) (Provide sufficient details for evaluation of the total action.)

6. PROPONENT APPROVAL (Name and Grade) 6a. SIGNATURE 6b. DATE

SECTION II - PRELIMINARY ENVIRONMENTAL SURVEY. (Check appropriate box and describe potential environmental effects + 0 U - Including cumulative effects.) (+ = positive effect; 0 = no effect; - = adverse effect; U= unknown effect)

7. AIR INSTALLATION COMPATIBLE USE ZONE/LAND USE (Noise, accident potential, encroachment, etc.)

8. AIR QUALITY (Emissions, attainment status, state implementation plan, etc.)

9. WATER RESOURCES (Quality, quantity, source, etc.)

10. SAFETY AND OCCUPATIONAL HEALTH (Asbestos/radiation/chemical exposure, explosives safety quantity-distance, bird/wildlife aircraft hazard, etc.)

11. HAZARDOUS MATERIALS/WASTE (Use/storage/generation, solid waste, etc.)

12. BIOLOGICAL RESOURCES (Wetlands/floodplains, threatened or endangered species, etc.)

13. CULTURAL RESOURCES (Native American burial sites, archaeological, historical, etc.)

14. GEOLOGY AND SOILS (Topography, minerals, geothermal, Installation Restoration Program, seismicity, etc.)

15. SOCIOECONOMIC (Employment/population projections, school and local fiscal impacts, etc.)

16. OTHER (Potential impacts not addressed above.)

SECTION III - ENVIRONMENTAL ANALYSIS DETERMINATION

17. PROPOSED ACTION QUALIFIES FOR CATEGORICAL EXCLUSION (CATEX) # ; OR

PROPOSED ACTION DOES NOT QUALIFY FOR A CATEX; FURTHER ENVIRONMENTAL ANALYSIS IS REQUIRED.

18. REMARKS

19. ENVIRONMENTAL PLANNING FUNCTION CERTIFICATION 19a. SIGNATURE 19b. DATE (Name and Grade)

THIS FORM CONSOLIDATES AF FORMS 813 AND 814.

PREVIOUS EDITIONS OF BOTH FORMS ARE OBSOLETE.

PAGE 1 OF PAGE(S) AF IMT 813, 19990901, V1

V1

AF IMT 813, SEP 99, CONTINUATION SHEET

PAGE OF PAGE(S)

Building 5502, Barracks D/B FFR P2 #481648

ATTACHMENT ‘Q

Sample Form 1354

Form Approved OMB No. 0704-0188

PAGE OF PAGES

1. FROM 2. DATE PREPARED 3. PROJECT/JOB NUMBER

4. SERIAL NUMBER

7. CONTRACT NUMBER(S)5. TO 6.

8. TRANSACTION DETAILS

24. STATEMENT OF COMPLETION. The facilities listed hereon are in accordance with maps, drawings, and specifications and change orders approved by the authorized representative of the using agency except for the deficiencies listed on the reverse side.

25a. ACCEPTED BY

26. PROPERTY

VOUCHER NUMBER

PREVIOUS EDITION MAY BE USED

7a. PLACED-IN- SERVICE DATE

PLEASE DO NOT RETURN YOUR COMPLETED FORM TO THE ABOVE ORGANIZATION.

27. CONSTRUCTION DEFICIENCIES (Attach blank sheet for continuations) 28. PROJECT REMARKS (Attach blank sheet for continuations)

GENERAL. This form has been designed and issued for use in connection with the transfer of military real property between the military departments and to or from other government agencies. It supersedes ENG Forms 290 and 290B (formerly used by the Army and Air Force) and NAVDOCKS Form 2317 (formerly used by the Navy).

Existing instructions issued by the military departments relative to the preparation of DD Form 1354 are applicable to this revised form to the extent that the various items and columns on the superseded forms have been retained. The military departments may promulgate additional instructions, as appropriate.

For detailed instructions on how to fill out this form, please refer to Unified Facilities Criteria (UFC) 1-300-08, dated 16 April 2009 or later.

SPECIFIC DATA ITEMS.

1. From. Name of the transferring agency.

2. Date Prepared. Date of actual preparation. Enter all dates in YYYYMMDD format (Example: March 31, 2010 = 20100331).

3. Project/Job Number. Project number on a DD Form 1391 or Individual Job Order Number.

4. Serial Number. Sequential serial number assigned by the preparing organization (e.g., 2010-0001).

5. To. Name and address of the receiving installation, activity, and Service of the Real Property Accountable Officer (RPAO).

6. RPSUID/SITENAME/INSTCODE/INSTNAME. Site Unique Identifier and name or installation code and name where the constructed facility is located.

7. Contract Number(s). Contract number(s) for this project.

7a. Placed-In-Service Date. RPA Placed In Service Date. This is the date the asset is actually placed-in-service.

8. Transaction Details.

a. Method of Transaction. Mark (X) as many boxes as apply.

b. When/Event. When or event causing preparation of DD Form 1354. X only one box.

c. Type. Draft, interim, or final DD Form 1354. X only one box.

9. Item Number. Use a separate item number for each facility, no item number for additional usages.

10a. Facility Number. Assigned in accordance with the Installation/Base Master Numbering Plan.

10b. RPUID. Identified in Real Property Inventory.

11. Category Code. The category code describes the facility usage.

12. Catcode Description. The category code name which describes the facility usage.

13. Type. Type of construction: P for Permanent; S for Semi- permanent; T for Temporary.

14. Sustainability Code. Reports whether or not an asset meets the sustainability guidelines set forth in Section 2(g) of Executive Order 13514. Valid values are: 1 (asset meets the guidelines); 2 (asset does not meet the guidelines); 3 (asset not evaluated); 4 (asset not subject to guidelines).

15. Area: UM 1. Area unit of measure; use the unit of measure associated with the category code selected in 11.

16. Total Quantity UM 1. The total area for the measure identified in Item 15. Use negative numbers for demolition.

17. Other: UM 2. Unit of Measure 2 is the capacity or other measurement unit (e.g., LF, MB, EA, etc.).

18. Total Quantity UM 2. The total capacity/other for the measure identified in Item 17.

19. Cost. Cost for each facility; for capital improvements to existing facilities, show amount ofincrease only. If there is no increase for the capital improvement, enter N/A.

20. Fund Source. Enter the Fund Source Code for this item.

21. Funding Organization. Enter the code for the organization responsible for acquiring this facility.

22. Interest Code. Enter the code that reflects government interest or ownership in the facility.

23. Item Remarks. Remarks pertaining only to the item number identified in Item 9; show cost sharing.

24. Statement of Completion. Typed name, signature, title, and date of signature by the responsible transferring individual or agent.

25. Accepted By. Typed name, signature, title, and date of signature by the RPAO or accepting official.

26. Property Voucher Number. Next sequential number assigned by the RPAO in voucher register.

27. Construction Deficiencies. List construction deficiencies in project during contractor turnover inspection.

28. Project Remarks. Project level remarks and continuation of blocks.

Building 5502, Barracks D/B FFR P2 #481648

ATTACHMENT ‘R

Kitchen Equipment Schedule

BUILDING 5502

JOINT BASE McGUIRE-DIX-LAKEHURST

REMARKS HW CW DR GAS REMARKS VOLTS PHASE REMARKS

1 STAINLESS STEEL SOILED DISH TABLE AND PRE-WASH SINK

2 SINGLE TANK DISHWASHER (INSINGER)

3 STAINLESS STEEL WORK TABLE (6' W x 30" D.)

4 HAND SINK W/ SOAP DISPENSER

5 EXHAUST HOOD

6 3 COMPARTMENT SINK W/ BOOSTER HEATER

7 DISHWASHER (INSINGER)

8 TILTING STEAM KETTLE (CLEVELAND)

9 DIRECT STEAM KETTLE (CLEVELAND)

10 BRAISING PAN (VULCAN)

11 DOUBLE SECTION CONVECTION OVEN (RATIONAL)

12 6 TOP RANGE WITH OVEN

13 4 TOP RANGE WITH OVEN

14 WARMING CABINET (RATIONAL)

15 2 COMPARTMENT STAINLESS STEEL SINK - VEGETABLE SINK

16 TWO SECTION REFRIGERATOR (MASTER-BILT)

17 ICE MACHINE (QUIETQUBE RN-1078C)

18 COFFEE MACHINE

MECHANICAL & PLUMBING ELECTRICAL

ITEM NO. EXISTING KITCHEN EQUIPMENT

Building 5502, Barracks D/B FFR P2 #481648

ATTACHMENT ‘S

Existing Kitchen Equipment

Building 5502, Barracks D/B FFR

JOINT BASE MCGUIRE‐DIX‐LAKEHURST, NJ

Existing Kitchen Equipment – Photo 1 Existing Kitchen Equipment – Photo 2

Existing Kitchen Equipment – Photo 3 Existing Kitchen Equipment – Photo 4

Existing Kitchen Equipment – Photo 5 Existing Kitchen Equipment – Photo 6

Existing Kitchen Equipment – Photo 7 Existing Kitchen Equipment – Photo 8

Existing Kitchen Equipment – Photo 9

Existing Kitchen Equipment – Photo 10

Existing Kitchen Equipment – Photo 11 Existing Kitchen Equipment – Photo 12

Existing Kitchen Equipment – Photo 13

Existing Kitchen Equipment – Photo 14 Existing Kitchen Equipment – Photo 15

Existing Kitchen Equipment – Photo 16

Existing Kitchen Equipment – Photo 17

Exterior Coolers & Freezers – Photo 18

Exterior Coolers & Freezers – Photo 19

Building 5502, Barracks D/B FFR P2 #481648

ATTACHMENT ‘T

TB MED 530

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

This page is intentionally left blank.

SUMMARY OF CHANGES

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

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

[2013 FDA Food Code change].

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

[2013 FDA Food Code change].

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

[2013 FDA Food Code change].

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 change].

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 change].

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.

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

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

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

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

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

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

L…