Tri-Service Food Code

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

TECHNICAL BULLETIN

Tri-Service Food Code

APPROVED FOR PUBLIC RELEASE; DISTRIBUTION IS UNLIMITED.

HEADQUARTERS, DEPARTMENT OF THE ARMY

30 April 2014

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

Army Technical Bulletin Medical1 Navy Bureau of Medicine and Surgery2 Air Force Manual

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

DEPARTMENTS OF THE ARMY, NAVY AND AIR FORCE

WASHINGTON, DC, 30 April 2014

TRI-SERVICE FOOD CODE

You can help to improve this bulletin. If you find any mistakes or have a recommendation to improve procedures, please let us know. Mail a memorandum or DA Form 2028 (Recommended Changes to Publications and Blank Forms) directly to the U.S. Army Public Health Command, ATTN: MCHB-IP-EWS, 5158 Blackhawk Road, Aberdeen Proving Ground, MD 21010-5403. Air Force users are invited to send comments and suggested improvements on AF Form 847 (Recommendations for Change of Publication) through channels to

Headquarters, AFMSA/SG3PM, 7700 Arlington Boulevard, Falls Church, VA 22041-5143.

APPROVED FOR PUBLIC RELEASE; DISTRIBUTION IS UNLIMITED.

Ensure that all Air Force records created as a result of processes prescribed in this publication are maintained in accordance with Air Force Manual 33-363, Management of Records and disposed of in accordance with Air Force Records Disposition Schedule located in the Air Force Records Information Management System. All Wing and below compliance items in this publication are determined by respective non-Air Force authority (for example, Food and Drug Administration) and are Tier 0 compliance items. See Air Force Instruction 33-360, Publications and Forms Management, Table 1.1 for a description of the authorities associated with Tier 0. Submit requests for waivers through the chain of command to the Air Force Publication Office of Primary Responsibility for consideration. Supplementation of this regulation and establishment of command and local forms are prohibited without prior approval

from The Surgeon General, 7700 Arlington Boulevard, Falls Church, VA 22041-5143.

1 This bulletin supersedes TB MED 530, 30 October 2002. 2 This publication supersedes NAVMED P-5010, Chapter 1, 17 August 1999.

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CHAPTER 1 INTRODUCTION

Purpose

1?1

1

References

1?2

1

Abbreviations and terms

1?3

1

Applicability

1?4

1

Technical assistance

1?5

1

Provisions

1?6

2

Background

1?7

4

Publication revision process and official

interpretation

1?8

7

Changes to military food sanitation standards

presented in this publication

1?9

8

CHAPTER 2 MANAGEMENT AND PERSONNEL

Supervision

2?1

11

Employee health

2?2

15

Personal cleanliness

2?3

23

Hygienic practices

2?4

26

Training

2?5

27

CHAPTER 3 FOOD

Characteristics

3?1

31

Sources, specifications, and original

containers and records

3?2

31

Protection from contamination

after receiving

3?3

38

Destruction of organisms of public

health concern

3?4

47

Limitation of growth of organisms of public

health concern

3?5

53

Food identity, presentation, and on-premises

labeling

3?6

63

Contaminated food

3?7

65

Special requirements for highly susceptible

populations

3?8

65

Food donations

3?9

67

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CHAPTER 4 EQUIPMENT, UTENSILS, AND LINENS

Materials for construction and repair

4?1

69

Design and construction

4?2

72

Number and capacities

4?3

83

Location and installation

4?4

85

Maintenance and operation

4?5

87

Cleaning of equipment and utensils

4?6

92

Sanitization of equipment and utensils

4?7

98

Laundering

4?8

99

Protection of clean items

4?9

100

CHAPTER 5 WATER, PLUMBING, AND WASTE

Water

5?1

105

Plumbing system

5?2

108

Mobile water tank and mobile food

establishment water tank

5?3

112

Sewage, other liquid waste, and rainwater

5?4

114

Refuse, recyclables, and returnables

5?5

116

CHAPTER 6 FACILITIES

Materials for construction and repair

6?1

121

Design, construction, and installation

6?2

122

Numbers and capacities

6?3

127

Location and placement

6?4

130

Maintenance and operation

6?5

131

CHAPTER 7 POISONOUS OR TOXIC MATERIALS

Labeling and identification

7?1

135

Operational supplies and applications

7?2

135

Stock and retail sales

7?3

139

CHAPTER 8 COMPLIANCE AND ENFORCEMENT

Applicability

8?1

141

Plan submission and approval

8?2

143

Authorization to operate

8?3

146

Inspections and correction of violations

8?4

150

Prevention of foodborne disease

transmission by employees

8?5

160

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Inspection guidance Report distribution Responsibilities

8?6

162

8?7

164

8?8

166

CHAPTER 9 FIELD AND DEPLOYMENT FOOD

OPERATIONS

General provisions

9?1

171

Design, construction, and installation

9?2

174

Water

9?3

176

Maintenance

9?4

178

Food

9?5

179

Personnel

9?6

182

CHAPTER 10 TEMPORARY, SEASONAL, AND VENDING

FOOD OPERATIONS

Chapter scope

10?1

185

Water, plumbing, and waste

10?2

185

Physical facilities

10?3

187

Facility and operating plans

10?4

188

Vending machine operations

10?5

188

List of Tables

Number

Title

Page

1?1

The structural nomenclature of the FDA Food Code

2

3?1

Alternative minimum cooking temperatures and times

for ratites, tenderized/injected meats, and comminuted

fish, meat and commercial game animals

48

3?2

Prescribed oven temperatures for corresponding whole

meat roasting weights

49

3?3

Alternative minimum cooking temperatures and times for

whole meat roasts

49

4?1

Maximum lead content for food contact surfaces

70

4?2

Minimum prescribed water temperatures for

chlorine concentrations

90

4?3

Cleaning frequencies for refrigerated food

preparation rooms

93

6?1

Local exhaust ventilation capture velocities

129

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Number

8?1 8?2 8?3 9?1

C?1 C?2 C?3 C?4 C?5 C?6 C?7 C?8 C?9 F?1

F?2

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Title

Page

Minimum recommended inspection frequencies

153

Number of authorized interventions

155

Inspection ratings

158

Chemical wash criteria for fresh fruits and vegetables

of uncertain origin

182

Chapter 2 debitable provisions

209

Chapter 3 debitable provisions

210

Chapter 4 debitable provisions

211

Chapter 5 debitable provisions

212

Chapter 6 debitable provisions

213

Chapter 7 debitable provisions

213

Chapter 8 debitable provisions

213

Chapter 9 debitable provisions

214

Chapter 10 debitable provisions

215

Summary chart for minimum food cooking temperatures

and holding times

281

Summary chart for minimum food reheating temperatures

and holding times

281

APPENDICES

APPENDIX A REFERENCES APPENDIX B TECHNICAL SUPPORT APPENDIX C DEBITABLE PROVISIONS DURING FOOD

ESTABLISHMENT INSPECTIONS APPENDIX D FOOD FACILITY RISK ASSESSMENT APPENDIX E INSTRUCTIONS FOR MARKING FOOD

SANITATION INSPECTION FORMS APPENDIX F FORMS AND TEMPERATURE GUIDES GLOSSARY

Page

191 205

209 217

225 280 283

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