MIL-STD-3006C

APPENDIX A

GENERAL PROVISIONS

A.1 SCOPE

A.1.1 Scope. This appendix establishes the general sanitation requirements for auditing
food processing and food warehousing establishments. This appendix is a mandatory part of this
standard. The information contained herein is intended for compliance.

A.2 APPLICABLE DOCUMENTS

A.2.1 General. The Government and non-Government publications listed in this

particular section are applicable to this appendix. However, this particular section does not
include: (1) documents cited in other sections of this standard; (2) documents recommended for
additional information; or (3) documents recommended as examples. While every effort has
been made to ensure the completeness of the publication lists in this particular section, users are
cautioned that all other specified documents {(1) through (3) above} cited in this appendix still
apply, whether they are listed below or not.

A.2.2 Other Government documents and publications. The following other Government
documents and publications form a part of this document to the extent specified herein. Unless
otherwise specified, the issues of these documents are those cited in the solicitation or contract.

CODEX ALIMENTARIUS

Recommended International Code of Practice, General Principles of Food

Hygiene. CAC/RCP 1-1969, (Current Revision).

(Available online at: http://www.codexalimentarius.net/web/index_en.jsp.)

CODE OF FEDERAL REGULATIONS (CFR)

Title 21, Part 110 (Updated annually in April).

(Application for copies should be addressed to Superintendent of Public Documents, U.

S. Government Printing Office, Washington, DC 20402-0001, or online at:
http://www.gpoaccess.gov/cfr/index.html.)

U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES

Federal Food, Drug and Cosmetic Act, 1938, as amended Public Law (PL) 107-
188.

(Application for copies should be addressed to Superintendent of Public Documents,

U. S. Government Printing Office, Washington, DC 20402-0001, or online at http://www.fda.gov
or http://www.gpoaccess.gov/.)

8
 MIL-STD-3006C
APPENDIX A

U.S. DEPARTMENT OF AGRICULTURE, FOOD SAFETY AND INSPECTION

SERVICE

The National Advisory Committee on Microbiological Criteria for Foods

(NACMCF), “Requisite Scientific parameters for Establishing the Equivalence of
Alternative Methods of Pasteurization”, Aug 2004.

(Available on-line at:

http://www.fsis.usda.gov/ophs/nacmcf/2004/nacmcf_pasteurization_082704.pdf.)

A.2.3 Non-Government publications. The following documents form a part of this document to
the extent specified herein. Unless otherwise specified, the issues of these documents are those
cited in the solicitation or contract.

AIB INTERNATIONAL (AIB)

The AIB Guide to Food Security.

(Application for copies should be addressed to the AIB International, 1213 Bakers Way, P.O.
Box 3999, Manhattan, KS 66505-3999: Available on-line at: http://www.aibonline.org/.)

A.3 DEFINITIONS

The definitions in section 3 of this standard apply to this appendix.

A.4 GENERAL REQUIREMENTS

This section is not applicable to this appendix.

A.5 DETAILED REQUIREMENTS

A.5.1 General. The requirements in Tables A-I through A-VII shall be as specified in the
individual Tables, but are not intended to be all-inclusive. The requirements herein relate to
personnel safety and cleanliness, building and facilities, equipment and utensils, raw materials and
operations, defect action levels, hazard analysis (HACCP)/food safety program (FSP) and the
food defense program to ensure the adequacy and safety of food products.

9
 MIL-STD-3006C
APPENDIX A

TABLE A-I.

GENERAL PROVISIONS
Subpart A – Personnel REQUIREMENTS as specified in: C M O
* ** ***
Good Manufacturing Practices, CFR Title 21, Part 110
ITEM REQUIREMENT
Adequate disease control measures are practiced. Employees that
are ill or otherwise suspected of carrying a communicable disease
A1 are excluded from processing or reassigned to other duties where
they are not in contact with food, equipment or utensils. (21 CFR
110.10(a))
Employees are wearing suitable clothing. (21 CFR 110.10(b))
A2
Employees are maintaining adequate cleanliness. (21 CFR
A3
110.10(b))
Employees are washing hands thoroughly after each absence from
A4 the workstation and at any other time the hands may have become
soiled or contaminated. (21 CFR 110.10(b))
Employees working in the processing area are free from unsecured
A5
jewelry or other objects. (21 CFR 110.10(b))
Employees are using proper gloves and maintaining them in an
A6
intact, clean, and sanitary condition. (21 CFR 110.10(b))
Employees are wearing effective hair or beard restraints. (21 CFR
A7
110.10(b))
Employees' personal belongings are being properly stored. (21 CFR
A8
110.10(b))
Employees are not eating food, chewing gum, drinking beverages or
using tobacco where food or single-service articles are exposed or
A9
where equipment and utensils are washed or could become
contaminated. (21 CFR 110.10(b))
Precautions are taken to protect food, equipment and packaging
A10 materials from being contaminated by employees. (21 CFR
110.10(b))
Employees are trained in food safety and handling and have clearly
assigned responsibilities, and are supervised. Supervisors shall be
A11
trained to a level of competency that will ensure the production of
clean and safe food. (21 CFR 110.10(9)(c) and (d))
*C-Critical, **M-Major, ***O-Observation

10
 MIL-STD-3006C
APPENDIX A

TABLE A-II.

GENERAL PROVISIONS
Subpart B - Buildings and facilities REQUIREMENTS as specified in: C M O
* ** ***
Good Manufacturing Practices, CFR Title 21, Part 110
ITEM REQUIREMENT
Grounds are maintained in a condition that will protect against
B1 product or establishment contamination or foster the harborage of
pests. (21 CFR 110.20 (a))
Buildings and structure are suitable in size, construction, and design
to facilitate maintenance and sanitary operations to include food
B2 contact surfaces and food packaging materials. Potential for
contamination reduced by effective separation of operations in
which contamination is likely to occur. (21 CFR 110.20(b))
Buildings (to include floors, walls, and ceilings) fixtures (to include
those that allow dripping and condensation), utensils, and other
B3
physical facilities of the plant are maintained in a sanitary condition
and in good repair. (21 CFR 110.20(b)) and (21 CFR 110.35(a))
Adequate protection against glass breakage over exposed foods,
B4 processing equipment and containers is provided. (21 CFR
110.20(b)(5), (6) and (7))
Adequate lighting, ventilation, and screening shall be provided. (21
B5
CFR 110.20)
Substances used for cleaning, sanitizing and pest control are safe,
B6 adequate, used IAW instructions; and are properly marked and
stored. (21 CFR 110.35(b)) and (21 CFR 110.35 (d)(5))
Adequate measures are taken to exclude pests from processing and
B7 storage areas and to protect against contamination of foods by pests,
and/or pesticides. (21 CFR 110.35(c))
Food contact surfaces and non-food contact surfaces are adequately
cleaned and sanitized as frequently as necessary. Food contact
B8 surfaces, non-food contact surfaces of equipment and single service
articles are properly protected against contamination. (21 CFR
110.35(d) and (e))
The water supply is sufficient and from a sanitary source. Water
potability checked not less than annually by samples selected from
B9
within the plant. (21 CFR 110.37(a))
(Not applicable for warehouses that do not process food.)
The plumbing is adequate in size and is adequately installed and
B10
maintained. (21 CFR 110.37(b))
*C-Critical, **M-Major, ***O-Observation

11
 MIL-STD-3006C
APPENDIX A

TABLE A-II – Continued.

GENERAL PROVISIONS
Subpart B - Buildings and facilities REQUIREMENTS as specified in: C M O
* ** ***
Good Manufacturing Practices, CFR Title 21, Part 110
ITEM REQUIREMENT
Sewage is adequately disposed. (21 CFR 110.37(c))
B11
Adequate toilet facilities are provided for employees and are sanitarily
B12 maintained, in good repair, and do not open directly into food
processing areas. (21 CFR 110.37(d))
Adequate hand-washing facilities are provided at convenient locations.
B13
(21 CFR 110.37(e))
Rubbish and offal shall be conveyed, stored and disposed of so as to
minimize the development of odor or presence of a food safety hazard
B14
and minimizes the potential for becoming an attractant or harborage for
pests. (21 CFR 110.37(f))
*C-Critical, **M-Major, ***O-Observation

12
 MIL-STD-3006C
APPENDIX A

TABLE A-III.

GENERAL PROVISIONS
Subpart C - Equipment and utensils REQUIREMENTS as specified in: C M O
* ** ***
Good Manufacturing Practices, CFR Title 21, Part 110
ITEM REQUIREMENT
All pieces of equipment and utensils are adequately designed so as to
C1 be cleanable and are properly maintained and cleaned as often as
necessary. (21 CFR 110.40(a))
Food contact surfaces are corrosion resistant, made of nontoxic
C2 materials and shall be maintained to prevent contamination of food
from any source. (21 CFR 110.40(a))
Equipment lubrication does not contaminate the product; only food
C3
grade lubricants are used in the food zone. (21 CFR 110.40(a))
Seams on food-contact surfaces are smoothly bonded or maintained so
C4
as to minimize the growth of microorganisms. (21 CFR 110.40(b))
Surfaces of equipment, other than food contact surfaces, maintained in
C5 the food handling area, are constructed so they can be kept in a clean
condition. (21 CFR 110.40(c))
Holding, conveying and manufacturing systems are designed and
C6 constructed so that they can be maintained in an appropriate sanitary
condition. (21 CFR 110.40(d))
Adequate indicating thermometers, temperature-measuring devices,
C7 temperature-recording devices, and temperature controls are in place.
(21 CFR 110.40(f))
Compressed air or other gases that are mechanically introduced into
C8 food or used to clean food-contact surfaces are free of indirect food
additives (e.g., condensate, oil or unfiltered air). (21 CFR 110.40(g))
Installed thermometers or temperature recording devices are required
C9 for freezers and cold storage areas that hold food capable of supporting
microbial growth. (21 CFR 110.40(e))
Instruments and controls for recording temperature(s), pH, acidity,
C10 water activity or other processing controls shall be accurate (calibrated)
and properly maintained. (21 CFR 110.40(f))
*C-Critical, **M-Major, ***O-Observation

13
 MIL-STD-3006C
APPENDIX A

TABLE A-IV.

GENERAL PROVISIONS
Subpart E - Raw materials and operations REQUIREMENTS as specified in:
C M O
* ** ***
Good Manufacturing Practices, CFR Title 21, Part 110
Federal Food, Drug and Cosmetic Act, 1938 (the Act)
ITEM REQUIREMENT
Raw materials and other ingredients are inspected at receipt, are
purchased from an approved supplier, and are clean, and suitable for
processing. Compliance verified by any effective means including
E1
supplier guarantee or certification. Raw materials are properly handled
at all times to protect from contamination and adulteration. (21 CFR
110.80(a))
Manufacturing operations are conducted under conditions and controls
E2 necessary to minimize the potential growth of microorganisms or
contamination of foods. (21 CFR 110.80(b))
Foods are maintained under conditions during warehousing and
distribution that will protect the food item and its container against
E3
physical, chemical, and microbial contamination as well as against
deterioration. (21 CFR 110.93) and (21 CFR 110.80(b))
Chemical, microbial, or extraneous-material testing procedures are
used where necessary to identify sanitation failures or possible food
E4
contamination. Test results must meet the applicable requirements. (21
CFR 110.80(b))
Methods to exclude physical contaminants are established and
monitored (e.g., metal detection, visual screening, sieves, or other
E5
suitable effective means IAW best industry practices). (21 CFR
110.80(b))
Process controls are adequate to ensure known public health risk(s)
associated with the food being processed have been addressed in
accordance with current good manufacturing practices to prevent
E6
contamination and to prevent the food from being considered
adulterated within the meaning of the act. (21 CFR 110.80(b)) and (the
Act)
When ice is used in contact with food, it shall be made from water that
is of adequate sanitary quality and shall only be used if it has been
E7
manufactured in accordance with good manufacturing practices as
outlined in this part. (21 CFR 110.80(b)(16))
Food manufacturing areas and equipment used for manufacturing
E8 human food should not be used to manufacture nonhuman food-grade
animal feed or inedible products. (21 CFR 110.80(b)(17))
*C-Critical, **M-Major, ***O-Observation

14
 MIL-STD-3006C
APPENDIX A

TABLE A-IV – Continued.

GENERAL PROVISIONS
Subpart E - Raw materials and operations REQUIREMENTS as specified in: C M O
* ** ***
Good Manufacturing Practices, CFR Title 21, Part 110
ITEM REQUIREMENT
Ingredients that are known allergens (e.g., eggs, milk, fish, soy,
peanuts, tree nuts, crustacea and wheat) are stored, segregated, handled
E9 and processed to prevent the inadvertent contamination of non-allergen
food products, shared food contact surfaces storage areas and
packaging. (21 CFR 110.80) and (21 CFR 110.5)
Packaging materials are safe and suitable for use in contact with food.
E10
(21 CFR 110.80(b)(13)(iii))
Food will not be prepared, packed or held under insanitary conditions
E11 whereby it may have become contaminated with filth, or whereby it
may have been rendered injurious to health. (21 CFR 110.5(a))
*C-Critical, **M-Major, ***O-Observation

TABLE A-V.

GENERAL PROVISIONS
Subpart G - Defect actions levels REQUIREMENTS as specified in:
C M O
* ** ***
Good Manufacturing Practices, CFR Title 21, Part 110
Federal Food, Drug and Cosmetic Act, 1938 (the Act)
ITEM REQUIREMENT
Ingredients purchased and foods produced are in compliance with
G1
applicable defect action levels. (21 CFR 110.110(a))
Compliance with defect action levels does not excuse violation of the
requirements of the act that food not be prepared, packed or held under
G2
unsanitary conditions or meet current good manufacturing practices.
(21 CFR 110.110(c)) and (the Act)
Mixing of food exceeding maximum defect action levels with a lot of
G3
complying food (dilution of defect) is prohibited. (21 CFR 110.110(d))
*C-Critical, **M-Major, ***O-Observation

15
 MIL-STD-3006C
APPENDIX A

TABLE A-VI.

GENERAL PROVISIONS
Subpart H - Hazard analysis (HACCP)/Food safety program (FSP)
REQUIREMENTS as specified in:
C M O
CODEX Alimentarius * ** ***
National Advisory Committee of the Microbiological Criteria of Foods
(NACMCF)
Good Manufacturing Practices, CFR Title 21, Part 110
ITEM REQUIREMENT
Hazard analysis is performed for ingredients, formulated product, and
H1
all production steps. (CODEX Alimentarius and NACMCF)
A HACCP or Food Safety Plan (FSP) is developed and a plan is
H2 written and implemented and validated for each product produced with
identified hazards. (CODEX Alimentarius and NACMCF)
HACCP or FSP plan includes prerequisite programs, flow diagram,
hazard analysis, critical control point summary, critical limits,
H3
monitoring procedures, corrective action plans, verification procedures
and record keeping system. (CODEX Alimentarius and NACMCF)
Corrective action plan is followed and deviant product segregated.
H4
(CODEX Alimentarius and NACMCF)
Corrective actions and product disposition results are fully
H5
documented. (CODEX Alimentarius and NACMCF)
Records include all required information. (CODEX Alimentarius and
H6
NACMCF)
Records are reviewed, signed and dated as required. (CODEX
H7
Alimentarius and NACMCF)
Records are retained as required (per reference standard) and are
H8 available and subject to public disclosure limitations. (CODEX
Alimentarius and NACMCF)
Internal reviews are performed as required. (CODEX Alimentarius and
H9
NACMCF)
A trained individual performs verification activities when a process
H10 change is made and when the HACCP or FSP plan is modified.
(CODEX Alimentarius and NACMCF)
Prerequisite programs are performed and documented with sufficient
H11
frequency to ensure compliance with CGMPs. (21 CFR 110)
*C-Critical, **M-Major, ***O-Observation

16
 MIL-STD-3006C
APPENDIX A

TABLE A-VII.

GENERAL PROVISIONS
Subpart J – Food defense program REQUIREMENTS as specified in: C M O
* ** ***
The AIB Guide to Food Safety (AIB)
ITEM REQUIREMENT
J1 A Food Defense program exists and is fully implemented. (AIB,
Section 1.0)
J2 The outside grounds and roof are adequately safeguarded. (AIB,
Section 2.0)
J3 Employee and visitor programs adequately address food defense
policies. (AIB, Section 3.0)
J4 Material receiving system provides appropriate food defense measures.
(AIB, Section 4.0)
J5 Establishment operations provide appropriate food defense measures.
(AIB, Section 5.0)
J6 Finished goods storage/shipping system provides appropriate food
defense measures. (AIB, Section 6.0)
*C-Critical, **M-Major, ***O-Observation

17