Guarding America

Guarding America - Defending Freedom

Public Health

779 AMDS/SGPM

Joint Base Andrews , MD

FOOD SAFETY AND

FOOD DEFENSE PROGRAMS


Overview

Tri-Service Food Code, AFMAN 48-147

Operational Rations

Food Vulnerabilities


The Tri-Service Food Code (TSFC)

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


Overview

Document Sources Applicability General Principles Major Changes DD Form 2973, Food Operation Inspection Report


Document Sources

AFMAN 48-147_IP, Tri-Service Food Code (TSFC) http://static.e-publishing.af.mil/production/1/af_sg/publication

/afman48-147/afman48-147.pdf

http://armypubs.army.mil/med/DR_pubs/dr_a/pdf/tbmed530.pdf

DD Form 2973, FOOD OPERATION INSPECTION REPORT http://www.dtic.mil/whs/directives/forms/eforms/dd2973.pdf

http://static.e-publishing.af.mil/production/1/af_sg/publication/afman48-147/afman48-147.pdf

http://static.e-publishing.af.mil/production/1/af_sg/publication/afman48-147/afman48-147.pdf



http://www.dtic.mil/whs/directives/forms/eforms/dd2973.pdf


Applicability

All Services CONUS & OCONUS Does not apply during OCONUS exercises where Food

and Water Risk Assessments are conducted at commercial facilities or foreign military food operations.

Does not replace veterinary regulations (e.g., AR 40-657/NAVSUP 4355.4H/MCO P10110.31H; or the DOD MIL-HDBK 3006C)


General Principles Categories of importance & other symbols

Symbol Description Meaning

Asterisk * Designates a CRITICAL provision

Superscripted letter S Designates a SWING provision (may or may not be considered CRITICAL)

Superscripted letter N Designates a NONCRITICAL provision

Superscripted dagger †

Indicates the provision was added by the Uniformed Services and is not presented in the FDA Food Code


General Principles Category Definitions

CRITICAL refers to a condition/provision that is likely to result in food contamination, illness, or a significant environmental health hazard

SWING provisions represent criteria that are generally critical, but may be considered a non-critical violation, depending on the circumstances. Regulators must apply professional judgment. Consistency among inspection team members will decrease frustration among food facility managers.

Provisions containing Swing items: 3-202.11 Temperature* (food receiving) 3-301.11 Preventing contamination from hands* 5-205.15 System maintained in good repair* (plumbing) 7-201.11 Separation* (poisonous or toxic materials) 7-208.11 Storage* (first-aid supplies) 7-301.11 Separation* (retail sale/stock poisonous or toxic materials)


General PrinciplesRisk Category Inspection

Frequency Examples of Facilities

Extremely High Monthly Shipboard; Hospital nutrition care serving in- or out-patients; Child Care Facilities1; Field foodservice (tactical)

High Quarterly Dining Facility (DFAC); Fast-food concessions; Community club

High Quarterly

Retail Store: Large retail store providing one or more of the following Advanced2 food services: rotisserie chicken; on-site macaroni, tuna, egg, or potato salad prep, sandwich prep/Panini; sushi bar; self-serve salad/soup/buffet bar; bakery (preparation by mixing raw ingredients); fresh seafood department

Moderate 6 months Small food concession; Coffee shop (packaged food; not prepared on site); Ice cream shop; Mobile snack truck

Moderate 6 months

Retail Store: Retail stores providing Basic2 food services; characterized as retail stores providing typical grocer services (commercially packaged goods) and may include one or more of the following: limited bakery (bakes using frozen products or pre-mixed dough); deli that does not perform cooking or food prep from raw ingredients; self-serve sandwiches (hot breakfast or commercially packaged); hot dogs, pizza, or other pre-cooked foods held in hot holding for individual service. Examples include: Mini-mart, Shoppette/Express, or gas station retail store.

Low Annually Vending machine operations; Food establishments dispensing non-PHFs only


Major Changes Regulatory inspection types (8-400.20 [page 151] and 8-6)

Inspection Type Description

Pre-operational conducted before a facility is authorized to open for business; new facility

Routine planned inspection; unannounced and always comprehensive

Complaint investigates specific issue/concern presented by a customer

Follow-up conducted as a result of a non-compliant rating (“shall be conducted no later than 5 calendar days following the Non-Compliant inspection”)

Other (specify) Walk-through, self-evaluation, or contract performance


Major Changes

Food establishment self-evaluations (8-402.12 [page 156]) Performed & documented weekly by food establishment

manager/PIC; Documented using the Food Operation Inspection Report

or other appropriate self-evaluation checklist. Records retained on site for 1 year.

Daily informal assessments do not require documentation.

Documents reviewed by regulatory authority during routine inspections.


Major Changes

Inspection frequencies Minimum frequencies recommended for

each type of food operation based on Assumed risk associated with operation

complexity Primary population served Historical inspection performance


Major Changes

Inspection Rating Criteria (page158) Process is no longer subjective

Rating CriteriaFully Compliant No deficiencies

Substantially Compliant No Imminent Health Hazard (IHH)1; Two or less Critical findings Corrected on Site (COS)2; Five or less Non-Critical findings

Partially Compliant No IHH Three or more Critical findings COS; Six or more Non-Critical findings

Non-Compliant Any IHH present Any Critical findings not COS

1 Presence of any imminent health hazard results in a Non-Compliant rating.2 Presence of any Critical finding that cannot be corrected on site results in a Non-Compliant rating.


Major Changes Time frame for corrections and follow-up inspections (8-405.11

& 8-406.11 [page 160])— Critical findings shall be corrected on-site (COS) (i.e. during

the inspection); Non-compliant inspection ratings require a formal follow-up

within 5 calendar days. Critical findings not COS will result in a Non-Compliant

inspection rating Follow-up inspections are documented on the Food

Operation Inspection Report, DD Form 2973. Follow-up inspections will continue (within 5 calendar days

of the last inspection) until the critical finding is completed Non-critical findings must be corrected by a date & time

agreed to or specified by the regulatory authority & no later than 30 calendar days.

Follow-up inspection to verify correction of non-critical violations are at the discretion of the regulatory authority.


Major Changes Medical Authority vs. Regulatory Authority

The designation of these roles was not consistently applied by each Service

Medical authority is the medical commander or command surgeon whose authority is above the preventive medicine, public health, or veterinary activity performing food safety surveillance

Regulatory authority is the public health, preventive medicine, or Vet asset with jurisdiction over the food establishment to conduct food safety surveillance

Highly susceptible population Definition broadened to include Service members during Initial Entry Training Military, DOD civilians, and contract personnel during

deployments & afloat Personnel in field exercises lasting > 2 weeks


Major Changes Potentially hazardous food (“PHF”)

Now called Potentially Hazardous Foods – Time and Temperature Control for Safety Foods [PHF(TCS)]

Includes heat-treated plant foods, raw seed sprouts, cut melons, cut leafy greens, and cut tomatoes

Safe Temperatures for holding PHF(TCS) food Cold holding temp changed from 40oF to 41oF (5oC) or below.

Hot holding reduced from 140oF to 135oF (57oC) or above

“Temperature Danger Zone” is 42oF (6oC) through 134oF (56oC) inclusive

Cold Holding Temperature Danger Zone

Hot Holding

Less than or equal to 41oF (5oC)

42oF (6oC) through 134oF (56oC) inclusive

Greater than or equal to 135oF (57oC)


Major Changes Leftovers (3-501.110 [p. 580])

Cold hold up to 72 hours Hot hold until consumed or discarded

“Topping off” hot hold items is prohibited Retention of foods containing leftover items as an

ingredient is prohibited (no leftover leftovers) Time Only as a Public Health Control (3-501.19 [p. 57])

4-hour rule unchanged for hot & cold holding in temperature danger zone

New 6-hour rule: Chilled PHF(TCS) food may be held for up to 6 hours outside of the safe temperature zone as long as the food does not exceed 70oF at any time during the 6-hour period

Facility must have a written procedure that is approved by the regulatory authority before “Time Only” may be employed.

Does not include food prep time


DD Form 2973

Inspection form: DD Form 2973, Food Operation Inspection Report

Used for ALL food service operation types (except Tactical Kitchens, which require DD Form 2974, Tactical Kitchen Food Sanitation Inspection)

Replaces: DA Forms 5161-R, 5161-1-R , 5162-R; MEDCOM Form 640-R; AF Form 977 (obsolete), and NAVMED 6240/1 (and all local variations).

Customization of the DD Form 2973 without authorization is not permitted.


Operational Rations


Purpose

Types of Rations

Location and Frequency of Local Rations Inspections

Overview


Purpose

Our ability to sustain a fighting force in a combat zone depends upon the ability to keep the troops supplied with the necessities of life.

Part of that plan is to feed our troops operational rations until other food supply lines and equipment have been established and received.

DOD rations’ inspection program ensures consistency and accuracy among the services.


MRE

22

Meal Ready-to-Eat (MRE)


Meal, Religious

Meal, Religious, Kosher/Halal

23


MCW/LRP

Meal, Cold Weather/Long Range Patrol

24


TOTEM

Tailored Operational Training Meal

25


HDR

26

Humanitarian Daily Ration


Survival, GP

Survival, General Purpose, Improved (GP-I) Sustain an individual under all environmental

conditions, including escape & evasion

Contains 5 compressed bars, lemon tea, sugar, and soup 1446 calories

Individual prepares food…H2O needed for beverage

27


Types and Scheduling of Inspections

Receipt Inspections Surveillance Inspections Warranty Inspections Prior to Sale or Shipment (Surveillance) Special

28


Food Vulnerability Assessment (FVA)


Overview

Food Defense Goals References Roles and Responsibilities Procedures for conducting a FVA Reporting/routing


Food Defense Goals

Risk Management Deter Contamination Delay Contamination Detect Contamination Respond to Contamination


References

AFI 10-245, Antiterrorism AFI 10-246, Food and Water Protection Program AFI 48-116, Food Safety Program USAFSAM/PHR

http://www.e-publishing.af.mil/shared/media/epubs/AFI10-245.pdf

http://www.e-publishing.af.mil/shared/media/epubs/afi10-246.pdf

http://www.e-publishing.af.mil/shared/media/epubs/AFI48-116.pdf

https://gumbo2.wpafb.af.mil/epi-consult/foodprotection/fooddefense/


Food Defense - protecting the food supply from deliberate or intentional acts of contamination or tampering

The World Health Organization states that the ‘malicious’ contamination of food by terrorists is a real and credible threat and could have global impact

Food Defense

http://www.google.com/imgres?imgurl=http://thecollegevoice.org/wp-content/uploads/2011/03/world-globe.jpg&imgrefurl=http://thecollegevoice.org/2011/03/07/world-news-march-7-2011/world-globe/&h=813&w=813&sz=125&tbnid=xXDh0rVzONuoCM:&tbnh=95&tbnw=95&prev=/search?q=photo+of+world+globe&tbm=isch&tbo=u&zoom=1&q=photo+of+world+globe&usg=__ho9eamIu4asdKQAPJxkxX1wPF0M=&docid=3PG8E8xT5bpICM&sa=X&ei=fEGWUbLaDZS70AGV2IDQCg&ved=0CF8Q9QEwAQ&dur=40


Antiterrorism Officer (ATO) Core Vulnerability

Assessment Management Program (CVAMP)

DTRA Classifications Mitigation ATWG FPWG TWG

High Risk Vulnerability Medium Risk Concern Low Risk Concern Neutral Observation Positive Observation


Risk Management is a cyclic systematic process to address potential hazards. It is a structured, common sense approach that can be applied to reduce risks and ensure that the best security measures are applied to daily operations (in this context, the food and water supply)

RM Five-Step ProcessThe RM five-step process is a continuous cycle and only works if all five steps are followed in sequence as each is a building block for the next step


DoD Risk Matrix for BW Threat (HAZARD PROBABILITY)

GREATEST LEAST

Catastrophic

Critical

AnthraxBot.ToxinPlagueRicin

Marginal

TularemiaStaph. Enterotoxin

Mycotoxins (Tricothecene)

NegligibleQ-FeverCholera

Brucellosis

Med

ical R

isk

LEA

ST

G

REA

TES

T


Facilities on and off Base Flight Meals, Water & Beverages for aircrews Emergency Rations – delivery, prep and storage Off-base Assets (distributors, caterers & contract quarters) Prioritize – (numbers served, key leaders, mission critical

personnel, etc.) Symbolic locations

An accurate, current list of prime vendors and food product flow diagrams will help to pinpoint important points in each process!


Know who has access to the food and where it has been

Distribution Center

Distribution Center

Receipt/Inspection

Produce Storage

Food Preparation

Serving Line

Self-ServicePacking /Pickup Area

Troop Pickup

Dining Hall2

Dining Hall3

Meat Storage


Human Element Workers, Supervisors, Managers, Auditors, Drivers - Anyone

who has access to the food is a risk

Physical Security Secure exterior doors Eliminate places where intruders can hide Ensure restricted areas are monitored and have physical

barriers such as lockable doors or roll down gates when appropriate

Stored food products securely (including refrigeration units) Proper Lighting Control roof access


FDA and Department of Agriculture define food targets as items that are consistently at a higher risk for attack. Some factors that play into food targets are:

Large Batches Uniform Production Short Shelf Life Ease of Access


FVA Step 1: Lead must be PHO or NCOIC (7-lvl or 9-lvl) or 5-lvl with FVA

training Coordinate with base Anti-Terrorism Officer (ATO) and

Physical Security Managers (PSMs) Facilitate FVA schedule with ATO, MSG/CC, MDG/CC, facility

managers, DeCA, FSS, SFS, and AAFES

Review previous FVAs

Review local threat brief

Review all base food operation contracts


FVA Step 2: Develop a comprehensive list of food assets and contact facility mangers (On and Off-Base facilities, Distributors, Caterers, and Contract Establishments)

FVA Step 3: Conduct on-site assessment of facility (Begin five-step RM process using the appropriate DTRA checklist) Guided discussion with food facility/operation manager

Example: What are the procedures for responding to food product tampering?

Walk through Example: Are the procedures documented? Ask employees questions

FVA Benchmarks and tools (“Gumbo Site”, https://gumbo2.area52.afnoapps.usaf.mil/epi-consult/foodprotection/fooddefense/)

https://gumbo2.area52.afnoapps.usaf.mil/epi-consult/foodprotection/fooddefense/

https://gumbo2.area52.afnoapps.usaf.mil/epi-consult/foodprotection/fooddefense/


FVA Step 4: Identify hazards (Step one of RM process) Potential aggressors? Possible threats? Hazardous agents?


FVA Step 5: Assess the hazard (Step two of RM process)

Use “What If” tool

Consider Utility Protection Principles

Deter, Delay, Detect, and Respond (DDDR)

SEVERITY

CAT I- CATASTROPHIC – complete mission failure, death.Example: Death or widespread severe illness.

CAT II - CRITICAL – Major mission degradation, severe injury, illnessExample: Multiple food borne illnesses.

CAT III - MODERATE – Minor mission degradation, minor injury, illnessExample: Sporadic food borne illness, loss of confidence in food supply safety.

CAT IV - NEGLIGIBLE – less than minor, little or no adverse impact on mission capability or readiness.

Frequent Likely Occasional Seldom Unlikely

A B C D E

Catastrophic I

Critical II High

Moderate III

Negligible IV Low

PROBABILITY

SEVERITY

RISK LEVELS

Extremely High

Medium

A.FREQUENT - Occurs often in career to individuals , population is continuously exposedB. LIKELY – Occurs several times in a career, population regularly exposed.

C. OCCASIONAL – Will occur in a career, sporadic in a population.

D. SELDOM – May occur in a career, occurs seldom in a population.

E. UNLIKELY – Can assume it will not occur, occurs very rarely in a population.

PROBABILITY


FVA Step 6: Determine and assign risk levels

VULNERABILITY A situation or circumstance that if left unchanged May result in the loss of life or damage to mission-essential resources.

Medium Concern

Low Concern

A situation that is exploitable and that can indirectly lead to loss of life or damage to mission-essential resources.

Neutral

A practice that is neither exploitable nor can be reasonably assessed as leading to the death of a service member, DoD civilian, family member or the destruction of mission essential resources, but is being identified to suggest consideration of modification or continuation.

PositiveA practice that contributes to a successful AT program and merits further analysis and dissemination.


FVA Step 7: Provide recommendations for controls (Step three and four of RM process)

Cost Factors Physical controls Engineering controls Procedures Feasibility – will it work? Impact to mission Upcoming renovations Timing - When to implement Attitudes – well received or

not Political environment Stakeholders - outside interest Chain of command – buy-in Willingness to maintain

Wing Commander Unit Commander ATO

Involve Stakeholders Facility Manager DECA AAFES SERVICES CE Fire Safety Security Forces Public Health


FVA Step 8: Generate written report

CONFIDENTIAL

Provide to ATO and USAFSAM/PHR Food Protection via SIPR

Discuss at Threat Working Groups within 60 days of report

FVA Step 9: Supervise and evaluate (Step five of RM process)

Monitor effectiveness of control

Track progress on mitigating strategies and fixes, compliance with procedures

Provide updates to Force Protection Working Group, Threat Working Group, and Anti-Terrorism Working Group as needed


Benchmark Description

CVAMP Benchmark G

BA

G (1

50

0)

SK

YB

AR

(30

0)

OB

DH

(30

00)

ZO

NE

(25

1)

TIG

GE

R (5

0)

KIT

E (2

50)

HO

MA

S (18

4)

MIJ

AS (

98

)

YU

TE

C (4

5)

Retail Facility Benchmarks: A Person is assigned responsibility for security and procedures… FS-FF-01

Access into building… FS-FF-02

Potable water storage… FS-FF-03

Contractors/visitors are supervised… FS-FF-04

Hazardous chemicals… FS-FF-05

Employees have… FS-FF-06

Truck locks and seals… FS-FF-08

Food products are inspected… FS-FF-09

Customers have unrestricted… FS-FF-11

Transportation Benchmarks: Drivers are required… FS-TR-04

CODE KEY:X = High Risk, Vulnerability.X = Medium Risk ConcernX = Low Risk, Observation/Concern N = Neutral ObservationP = Positive Observation


QUESTIONS?

Guarding America - Defending Freedom Public Health 779 AMDS/SGPM Joint Base Andrews, MD FOOD SAFETY AND FOOD DEFENSE PROGRAMS.

Documents

food services

food contamination

fda food code slide

food facility managers

md food safety

food defense programs

freedom applicability