ARMY - MD2 - Office of the Surgeon General

MIL-HDBK-3006C

2017-09-04T18:26:14Z

MIL-HDBK-3006C; GUIDELINES FOR AUDITING FOOD ESTABLISHMENTS ARMY - MD2 - Office of the Surgeon General This handbook provides guidance related to conducting audits of commercial food establishments. The requirements for these audits and related DOD policy are contained in MIL-STD-3006C and AR 40-657/NAVSUPINST 4355.4F/MCO P1010.31G and AFI 48-116, respectively. This handbook is based on the Current Good Manufacturing Practices (CGMP) requirements, as provided in Title 21, Code of Federal Regulations (CFR), Part 110 as the basic sanitation standards for food establishments. The CGMP requirements are based upon the Federal Food, Drug and Cosmetic Act of 1938, as amended. The handbook also provides specific product guidance within individual appendices for use in the auditing process.Intended Use: This handbook is intended to be used as guidance for auditing commercial food establishments.

MIL-STD-904C

2017-09-04T18:09:28Z

MIL-STD-904C; DETECTION, IDENTIFICATION, AND PREVENTION OF PEST INFESTATION OF SUBSISTENCE ARMY - MD2 - Office of the Surgeon General This standard describes a set of practices that enable DOD personnel to effectively detect and prevent the infestation of contamination of subsistence items from exposure to insects, rodents, birds, or other animals and to reduce the impact of infestation or contamination. These practices can be used to prevent, detect, and evaluate damage to subsistence items. The practices described in this standard delineate inspection procedures, evidence collection techniques and equipment, sampling methods, and disposition procedures.
Application. This standard is applicable to elements within the DOD involved in the purchase, transportation, receipt, storage, and issuance of subsistence items.Intended Use: This standard is intended to ensure that food products procured by DOD for use by Armed Forces personnel are safe and do not pose health risks.

MIL-STD-3041

2017-09-04T17:42:11Z

MIL-STD-3041; REQUIREMENTS FOR FOOD AND WATER RISK ASSESSMENTS (FWRA) ARMY - MD2 - Office of the Surgeon General This standard establishes requirements related to assessing the food protection risk of commercial food establishments, Forward Operating Bases (FOBs), foreign dining facilities, and feeding locations supporting military operations and exercises.
a. The related DOD policy is contained in DODVSA policy documents and AR 40- 657/NAVSUPINST 4355.4H/MCO P1010.31G (under revision). This standard is based on the Current Good Manufacturing Practices (CGMP) requirements, as provided in Title 21, Code of Federal Regulations (CFR) Part 110 as the basic sanitation standards for food establishments. The CGMP requirements are based upon the Federal Food, Drug and Cosmetic Act of 1938, as amended.
b. This standard is applicable to all establishments supplying subsistence purchased with appropriated or non-appropriated funds (NAF) for Department of Defense use, when listing in the Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement is not feasible. It also applies when DOD funds are used to purchase food for non- DOD consumption at DOD sponsored events. The food and water risk assessment program is intended for use in operations conducted outside the United States or its territories.Intended Use: This standard is intended to be used to establish the requirements for assessing the foodborne illness threat associated with commercial eating establishments or food producers for operations, exercises, FOBs, meetings or conferences, primarily in OCONUS locations.

MIL-HDBK-3041

2017-09-04T17:04:09Z

MIL-HDBK-3041; GUIDELINES FOR CONDUCTING FOOD AND WATER RISK ASSESSMENTS (FWRA) ARMY - MD2 - Office of the Surgeon General This handbook provides guidance related to the assessment of risk to U.S. Forces, from facilities being considered to provide food and water in support of military operations and exercises. This handbook is for guidance only and cannot be cited as a requirement.
a. The requirements for these assessments and related DOD policy are contained in MILSTD- 3041, DODVSA policy documents, and AR 40-657/NAVSUPINST 4355.4H/MCO P1010.31G (under revision). This handbook is based on the Current Good Manufacturing Practices (CGMP) requirements, as provided in Title 21, Code of Federal Regulations (CFR) Part 110 as the basic sanitation standards for food establishments. The CGMP requirements are based upon the Federal Food, Drug and Cosmetic Act of 1938, as amended.
b. This handbook is applicable to all establishments supplying subsistence purchased with appropriated or non-appropriated funds (NAF) for Department of Defense use, when listing in the Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement is not feasible. It also applies when DOD funds are used to purchase food for non- DOD consumption at DOD sponsored events. The food and water risk assessment program is intended for use in operations conducted outside the United States or its territories.Intended Use: This handbook is intended to be used as guidance for assessing the foodborne illness threat associated with commercial eating establishments or food producers for exercises, operations, meetings or conferences, primarily in OCONUS locations.