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MIL-STD-3041A-002.pdf
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MIL-STD-3041A-002.pdf
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DEPARTMENT OF DEFENSE
STANDARD PRACTICE
REQUIREMENTS FOR FOOD AND
WATER RISK ASSESSMENTS
(FWRA)
AMSC N/A FSC 89GP
MIL-STD-3041A
1 JUNE 2022
SUPERSEDING
MIL-STD-3041
15 MAY 2013
NOT MEASUREMENT
SENSITIVE
Source: https://assist.dla.mil -- Downloaded: 2022-06-13T22:39Z
Check the source to verify that this is the current version before use.
MIL-STD-3041A
ii
FOREWORD
1. This standard is approved for use by authorized personnel in the Department of Defense
(DoD) only.
2. This standard covers the DoD requirements for Food and Water Risk Assessments (FWRA).
The policies governing the procedures as authorization for the performance and reporting of food
and water risk assessments can be found in DODD 6400.04E, "DoD Veterinary Public and
Animal Health Services"; DODI 6490.03, "Deployment Health"; and DHA-PI 6490.03,
"Deployment Health Procedures".
3. This standard has been developed to standardize the method of assessing food establishments
that are not inspected or otherwise audited by the U.S Army Veterinary Service (VS) for
inclusion in the Worldwide Directory of Sanitarily Approved Food Establishments for Armed
Forces Procurement (hereafter referred to as the Worldwide Directory).
4. This standard is used in conjunction with the guidelines specified in MIL-HDBK-3041,
Guidelines for Conducting Food and Water Risk Assessments, its appendices, and supporting
government or non-government publications. These two documents shall be used when
performing all FWRAs for the DoD.
5. The appendix is based on regulatory, industry, and U.S. Federal Government requirements.
6. Comments, suggestions, or questions on this document should be addressed to the Chief,
Veterinary Services Branch, Defense Health Agency, 7700 Arlington Boulevard, Falls Church,
VA, 22042. Since contact information can change, verify the currency of this address
information using the ASSIST Online database at https://assist.dla.mil/ .
Source: https://assist.dla.mil -- Downloaded: 2022-06-13T22:39Z
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MIL-STD-3041A
iii
CONTENTS
PARAGRAPH PAGE
FOREWORD ...................................................................................................................... ii
1. SCOPE 1
1.1 Scope ........................................................................................................................1
2. APPLICABLE DOCUMENTS 1
2.1 General .....................................................................................................................1
2.2 Government documents ...........................................................................................1
2.2.1 Government specifications, standards, and handbooks ...........................................1
2.2.2 Other Government publications ...............................................................................2
3. DEFINITIONS 2
3.1 General .....................................................................................................................2
3.2 Acceptable laboratory program ................................................................................2
3.3 Adulterated ...............................................................................................................2
3.4 Air Force Public Health Officer ...............................................................................2
3.5 Allergens ..................................................................................................................2
3.6 Approved source ......................................................................................................3
3.7 Army Environmental Science & Engineering Officer .............................................3
3.8 Army Veterinary Corps Officer (VCO) ...................................................................3
3.9 Bioterrorism .............................................................................................................3
3.10 Food and Water Risk Assessment (FWRA) ............................................................3
3.11 Food defense ............................................................................................................3
3.12 Food defense finding ................................................................................................3
3.13 Food defense plan ....................................................................................................3
3.14 Food defense program ..............................................................................................3
3.15 Food Protection Audit ..............................................................................................3
3.16 Food safety ...............................................................................................................4
3.17 Food safety plan .......................................................................................................4
3.18 Laboratory testing: On-site .....................................................................................4
3.19 Laboratory testing: Reference Laboratory ..............................................................4
3.20 Laboratory testing: Surveillance Laboratory ..........................................................4
3.21 Mitigation .................................................................................................................4
3.22 Navy Environmental Health Officer ........................................................................4
3.23 Objective evidence ...................................................................................................4
3.24 Reputable source ......................................................................................................4
3.25 Risk ..........................................................................................................................4
3.26 Risk: extremely high ................................................................................................4
3.27 Risk: high .................................................................................................................5
3.28 Risk: initial ...............................................................................................................5
3.29 Risk: low ..................................................................................................................5
Source: https://assist.dla.mil -- Downloaded: 2022-06-13T22:39Z
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MIL-STD-3041A
iv
3.30 Risk: moderate .........................................................................................................5
3.31 Risk: residual ...........................................................................................................5
3.32 U.S. Army Veterinary Service Information Management Systems (VSIMS) .........5
3.33 Vulnerability ............................................................................................................5
3.34 Water potability certificate ......................................................................................5
3.35 Water and ice, quality ..............................................................................................5
4. GENERAL REQUIREMENTS 5
4.1 Food and Water Risk Assessments. .........................................................................5
4.2 Food Protection Audits vs. FWRAs .........................................................................5
4.3 FWRA duration of validity ......................................................................................6
4.4 FWRA report – scoring findings..............................................................................6
4.5 FWRA reporting ......................................................................................................6
4.6 Laboratory testing ....................................................................................................6
5. DETAILED REQUIREMENTS 6
5.1 General .....................................................................................................................6
6. NOTES 6
6.1 Subject term (keyword) listing.................................................................................6
6.2 Changes to previous issue ........................................................................................7
A.1 SCOPE 8
A.1.1 Scope ........................................................................................................................8
A.2 PROCEDURES. 8
A.2.1 Checklist requirements.............................................................................................8
A.2.2 Section B, buildings .................................................................................................8
A.2.2.1 Item B1 - physical facility design ............................................................................8
A.2.2.2 Item B2 - grounds and facilities maintenance ..........................................................8
A.2.2.3 Item B3 - waste disposal ..........................................................................................9
A.2.2.4 Item B4 - delivery vehicles ......................................................................................9
A.2.2.5 Item B5 - storage area design ...................................................................................9
A.2.2.6 Item B6 - temperature measuring devices ...............................................................9
A.2.2.7 Item B7 - lighting ...................................................................................................10
A.2.2.8 Item B8 - hand washing facilities ..........................................................................10
A.2.3 Section P, personnel ...............................................................................................10
A.2.3.1 Item P1 - medical screening ...................................................................................10
A.2.3.2 Item P2 - training ...................................................................................................10
A.2.3.3 Item P3 - jewelry or loose objects..........................................................................10
A.2.3.4 Item P4 - hand washing and gloves .......................................................................10
A.2.4 Section R, raw materials ........................................................................................11
A.2.4.1 Item R1 - wholesome .............................................................................................11
A.2.4.2 Item R2 - approved sources ...................................................................................11
A.2.4.3 Item R3 - receipt inspection ...................................................................................11
Source: https://assist.dla.mil -- Downloaded: 2022-06-13T22:39Z
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MIL-STD-3041A
v
A.2.4.4 Item R4 - food handling .........................................................................................11
A.2.4.5 Item R5 - laboratory testing program .....................................................................11
A.2.4.6 Item R6 - water supply ...........................................................................................11
A.2.4.7 Item R7 - ice, quality .............................................................................................11
A.2.4.8 Item R8 - ice, limitation of use ..............................................................................12
A.2.4.9 Item R9 - excluding physical contaminants ...........................................................12
A.2.4.10 Item R10 - unpasteurized products ........................................................................12
A.2.5 Section O, operations .............................................................................................12
A.2.5.1 Item O1 - food safety plan .....................................................................................12
A.2.5.2 Item O2 - proper methods ......................................................................................12
A.2.5.3 Item O3 - use of proper holding equipment ...........................................................12
A.2.5.4 Item O4 - protecting food from contamination ......................................................12
A.2.5.5 Item O5 - temperature control processes. ..............................................................12
A.2.5.6 Item O6 - cross contamination ...............................................................................12
A.2.5.7 Item O7 - raw fruits and vegetables (FF&V) .........................................................13
A.2.6 Section C, cleaning and sanitizing .........................................................................13
A.2.6.1 Item C1 - warewashing operations. .......................................................................13
A.2.6.2 Item C2 - cleaning of food contact surfaces ..........................................................13
A.2.7 Section D, food defense .........................................................................................14
A.2.7.1 Item D1 - secured facility ......................................................................................14
A.2.7.2 Item D2 - background checks, personnel identification and access systems .........14
A.2.7.3 Item D3 - personal items ........................................................................................14
A.2.7.4 Item D4 - security of food deliveries .....................................................................14
A.2.8 Section E, exercises and early-entry operations ....................................................15
A.2.8.1 Item E1 - facility capability ...................................................................................15
A.2.8.2 Item E2 - feeding plan use of approved sources ....................................................15
A.2.8.3 Item E3 - higher risk feeding operations ................................................................15
A.2.8.4 Item E4 - transport containers ................................................................................15
A.2.8.5 Item E5 - foodborne illness reports ........................................................................15
A.2.8.6 Item E6 - foodborne illness prevention and response training ..............................15
A.2.8.7 Item E7 - health risk communication .....................................................................15
FIGURES
A-1. Risk estimate matrix ..........................................................................................................16
A-2. Food and Water Risk Assessment Checklist .....................................................................17
CONCLUDING MATERIAL .......................................................................................................25
Source: https://assist.dla.mil -- Downloaded: 2022-06-13T22:39Z
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