FOOD OPERATION INSPECTION REPORT

EXPLAIN the numerical format used to identify debit able and non-debit able provisions. ( Debitable provisions (CRITERIA HAS TO FOLLOW) Used to identify compliance criteria. Applies to requirements associated with managing and maintaining food establishments; must adhere to this criteria. Non-debitable provisions (RECOMMEND, DOES NOT HAVE TO FOLLOW) a. Highly Susceptible Population (1) Persons who are more likely than other people in the general population to experience foodborne disease. Previous Play Next Rewind 10 seconds Move forward 10 seconds Unmute 0:01 / 0:15 Full screen Brainpower Read More (a) Immunocompromised individual 1) Preschool age children 2) Older Adults (b) Obtaining food at a facility that provides services such as custodial care, health care, or assisted living. (c) Military personnel, DOD civilian personnel, or contractors operating in a field training exercise or combat deployment or shipboard operations. a. Potentially Hazardous Food (Time/Temperature Control for Safety) [PHF (TCS)] Food. (1) Food that requires time/temperature control safety (TCS) to limit pathogenic microorganism growth or toxin formation. (2) Food that supports the growth of microorganism. We have an expert-written solution to this problem! a. Regulatory Authority (1) Qualified military or DOD civilian medical personnel who are representing Army, Air Force, Navy or Marine Corps preventive medicine, public health, veterinary services, or the medical commander’s designated representative having jurisdiction over the food establishment. a. Person-in-charge (PIC) (1) The individual present at a food establishment who is responsible for the operation at the time of inspection. a. Medical Authority (1) The commander of the medical treatment facility or tactical unit or his/her designated representative, whose authority is above the preventive medicine, public health or veterinary unit designated representative conducting preventive medicine or veterinary inspections or audits under this publication. a. Food (1) A raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum. (2) Color additive is a dye, pigment, or other substance made by a process of synthesis or similar artifice or extracted, isolated, or otherwise derived from a vegetable, animal, mineral, or other source. a. Provision (code) (1) Food safety criteria or guidelines. a. Hazard (1) As it relates to HACCP means, any biological, chemical, or physical property that can cause an unacceptable risk. a. Cross Connection (1) Physical link through which contaminates from non-potable sources can enter the potable water supply. (1) Foodborne illness (1) Illness transmitted to people by food. k. Hazard Analysis and Critical Control Points (HACCP) A systematic approach to identifying, evaluating, and controlling food safety hazards. (a) Seven Principles of HACCP 1) Hazard Analysis 2) Identify the Critical Control Points (CCPs) in food preparation. 3) Establish a critical limit which must be met at each identified CCPs. 4) Establish procedure to monitor each CCP. 5) Establish the corrective action to be taken when monitoring indicates a critical limit has been exceeded. 6) Establish procedures to verify the HACCP system is working. 7) Establish effective record keeping that will document the HACCP system. the different inspection forms used in food service inspections. a. DD Form 2972 – Food Facility Risk Assessment Survey (helping out) (1) Use to determine inspection frequency based on risk. (2) Aids public health regulators to convey high-risk situations to installation leaders. b. DD Form 2973 – Food Operation Inspection Report. (MONTHLY) (1) Pre-operational inspections (2) Routine inspections (3) Follow-up Inspections (non compliant) (4) Optional for used by food facility managers when conducting self evaluations. c. DD Form 2974 – Tactical Kitchen Inspection Report (1) Use in tactical environment d. DD Form 2971 –Conditional Employee or Food Employee Reporting Agreement (1) The purpose of this agreement is to inform conditional employees or food employees of their responsibility to notify the person in charge when they experience any of the conditions listed so that the person in charge can take appropriate steps to preclude the transmission of food borne illness. DD Form 2972 a. Food Facility Risk Assessment Survey (helping out) (1) Use to determine inspection frequency based on risk. (2) Aids public health regulators to convey high-risk situations to installation leaders. DD Form 2973 a. Food Operation Inspection Report. (MONTHLY)