Food Protection. Installation Food Protection Programs DA Pamphlet 30-22, Operation Procedures for the Army Food Program, Chapter 3, paragraph 3-7.

Transcription

1 Food Protection Installation Food Protection Programs DA Pamphlet 30-22, Operation Procedures for the Army Food Program, Chapter 3, paragraph 3-7. Purpose is to Reiterate food protection requirements as prescribed by regulation. (DA PA 30-22/TB D 530). Provide reinforcement of: procedures. Risk management responsibilities of the Dining Facility anager and Food Program anager. DA Forms 7458 & Provide guidance for food risk management implementation and follow-up. 1

2 Introduction Proactive development & execution of food safety & sanitation procedures. Coordination with supporting Prev. ed activity. Installation food safety & sanitation program requirements: Army Food risk management/composite Risk gmt. Food safety & sanitation training. Integrated pest management/tb D 530/Section VIII. promotes the efficient allocation of resources by identifying systemic problems associated with facilities, equipment, or personnel training. 2

3 Training & Integrated Pest anagement Food Sanitation Training: Supervisor Certification required every 4 years. 4 hours annual refresher for all workers. 8 hours initial training of all food service personnel prior to beginning work. Integrated Pest anagement (IP) Plan: Food Program anager develops. Coordination with Dining Facility anager, P, & DPW. Track structural deficiencies & corrective actions. Prescribes non-chemical controls & guidance for initiating pest control contracts. 3

4 The Army Composite Risk anagement Process 2 Assess azards Assessment 1 Identify azards 3 Develop Controls & ake Risk Decision anagement 5 Supervise & valuate 4 Implement Controls 4

5 SVRITY 7 stablish a Record- Keeping System Identify azards Food R = Applying ACCP Principles 1 Conduct a azard Analysis (ID PFs & hazards) Supervise & valuate Assess azards I II III IV Verify Program: (Review, Revise, valuate) 6 PROBABIITY A B C D The Risk anagement Process Implement Controls Develop Corrective Actions 5 4 Develop Controls onitor CCPs 2 Determine Critical Control Points 3 stablish Critical imits for each CCP 5

6 6 -ow -oderate -igh -xtremely igh IV Negligible III arginal II Critical I Catastrophic Unlikely Seldom D Occasional C ikely B Frequent A Severity Probability RISK ASSSSNT ATRIX -ow -oderate -igh -xtremely igh IV Negligible III arginal II Critical I Catastrophic Unlikely Seldom D Occasional C ikely B Frequent A Severity Probability RISK ASSSSNT ATRIX

7 enhances the prevention of food-borne illnesses by systematically applying prescribed food protection & sanitation standards. onitor time & temperature controls for PFs. Incorporation of ACCP principles: onitoring Procedures. Critical Control imits (identified by hazard symbols on the production schedule with in SCP-14). Record Keeping. Defined Processes for onitoring: Cold holding & storage. ot holding. Cooking. 7

8 TAB 3-1 (inimum onitoring Requirements) 8

9 Temperature Standards CAT U=you FOOD Whole muscle beef, amb, & Veal; ade-to-order eggs; Fish; Canned ams; Cooked Vegetables; All other pre-cooked foods packaged by industry. Ground beef products (hamburgers, cubed steak); Pork products; Bulk-prepared scrambled eggs; Poultry products; Stuffed products (meats, pastas, peppers, etc ); Re-heated leftovers; icrowaved foods; All cooked foods held hot on the serving line and in warmers. All chilled PFs in refrigerated storage, cold sandwich bars, & salad bars: cut fruits & vegetables; mixed salads (potato, tuna, chicken, egg, etc ); custards & puddings. All refrigeration units (reach-in & walk-in); salad bars; sandwich bars; dessert bars (containing custards & puddings). ust maintain an ambient temperature of 38 degrees Temperature Standards [ O F] 145 (Internal product for 15 sec) 155 (Internal product for 15 sec) 165 (Internal product for 15 sec) 140 (Internal product) 40 (Internal product) 38 (Ambient) 9

10 DA Form Cooking 10

11 DA Form 7459 ot/cold olding 11

12 Two-Step Cooling ethod The two step cooling method is a requirement (TB D 530). 1 st step 140 to 70 within the first two hours after being removed from the line. 2 nd step - 70 to 40 within four hours after being placed under refrigeration. Ice bath after changing to shallow pans and making batches smaller, blast chill if you have the capability. 12

13 ow to implement ave blank copies of DA Forms 7458 & 7459 on hand. Simply attach to production schedules. ensure forms are available to all shift leaders/supervisors (ask yourself! Is this a paperwork drill or are we actually doing this?). Dining Facility anager reviews programmed menu for the week (SCP 14 will identify all PF s). Pre-select menu items to be monitored for each meal period each day. nter item description & category on appropriate forms (cooking, cold holding, hot holding). Identify individuals responsible for monitoring (by meal period and day). Get the cooks who are cooking involved. 13

14 ow to Dining Facility anager spot checks monitoring logs at end of each meal period. nsure monitoring was performed. nsure forms completed properly. nsure forms are legible. Note any food safety violations. Dining Facility anager collects & files monitoring logs. At end of each day. Note recurring discrepancies. File with Production Schedules. 14

15 ow to Follow-up Actions Program training to address recurring deficiencies and who is responsible for what. Cooking temperatures. ot/cold holding temperatures (mark gauges on steam tables and cold bars). Cooling methods. Thermometer calibration. Initiate & track work orders to correct faulty equipment. ot water capability of steam table. Temperature calibration of warming units, griddles, ovens, and refrigerators. 15

16 Questions? 16