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Force Protection: Installation Food Protection Programs DA Pam 30-22 Chapter 3, Para. 3-7

This document provides guidance on food protection programs for military installations. It discusses requirements for food risk management procedures, which include assessing hazards, developing controls, implementing controls, supervising, and evaluating. Specific requirements covered include training, integrated pest management plans, monitoring time and temperature controls for potentially hazardous foods using Hazard Analysis and Critical Control Point (HACCP) principles and forms DA 7458 and DA 7459. Temperature standards for cooking, hot holding, chilled storage, and refrigeration units are also provided. The document describes how to implement food risk management through monitoring logs, spot checks, and follow-up actions like training and equipment repairs.

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75 views

Force Protection: Installation Food Protection Programs DA Pam 30-22 Chapter 3, Para. 3-7

This document provides guidance on food protection programs for military installations. It discusses requirements for food risk management procedures, which include assessing hazards, developing controls, implementing controls, supervising, and evaluating. Specific requirements covered include training, integrated pest management plans, monitoring time and temperature controls for potentially hazardous foods using Hazard Analysis and Critical Control Point (HACCP) principles and forms DA 7458 and DA 7459. Temperature standards for cooking, hot holding, chilled storage, and refrigeration units are also provided. The document describes how to implement food risk management through monitoring logs, spot checks, and follow-up actions like training and equipment repairs.

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obed
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© © All Rights Reserved
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FORCE PROTECTION

Installation Food Protection Programs


DA Pam 30-22
Chapter 3, Para. 3-7

Purpose
Reiterate food protection requirements as prescribed by regulation. (DA
PAM 30-22/TB MED 530)
Provide reinforcement of:
Food Risk Management procedures
Risk management responsibilities of the DFM and FPM
DA Forms 7458 & 7459
Provide guidance for food risk management implementation and follow-up.

Introduction
Proactive development & execution of food safety & sanitation
procedures.
Coordination with supporting Prev. Med activity.
Installation food safety & sanitation program requirements:
Army Food risk management/Composite Risk Mgmt
Food safety & sanitation training
Integrated pest management/TB MED 530/Section VIII

Training & Integrated Pest


Management
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 Management (IPM) Plan
FPM develops
Coordination with DFM, PM, & DPW
Track structural deficiencies & corrective actions
Prescribes non-chemical controls & guidance for initiating pest control
contracts

The Army Composite Risk


Management Process

Assess
Hazards

Assessment

Develop
Controls
& Make
Risk Decision

Identify
Hazards

Management

Supervise
& Evaluate

Implement
Controls

Food Risk Management

Monitor time & temperature controls for PHFs


Incorporation of HACCP principles:
Monitoring Procedures
Critical Control Limits (identified by hazard symbols on the
production schedule within SCP-14)
Record Keeping
Defined Processes for Monitoring:
Cold holding & storage
Hot holding
Cooking
6

TABLE 3-1
(Minimum Monitoring Requirements)

Temperature Standards
CAT

FOOD

Temperature Standards [O
F]

Whole muscle beef, Lamb, & Veal; Made-to-order eggs; Fish;


Canned Hams; Cooked Vegetables; All other pre-cooked foods
packaged by industry.

145 (Internal product for

Ground beef products (hamburgers, cubed steak); Pork


products; Bulk-prepared scrambled eggs;

155 (Internal product for

Poultry products; Stuffed products (meats, pastas, peppers,


etc); Re-heated leftovers; Microwaveable foods

165 (Internal product for

2
3

15 sec)
15 sec)
15 sec)

All cooked foods held hot on the serving line and in warmers.

140 (Internal product)

All chilled PHFs in refrigerated storage, cold sandwich bars, &


salad bars: cut fruits & vegetables; mixed salads (potato, tuna,
chicken, egg, etc); custards & puddings.

40 (Internal product)

U=you

All refrigeration units (reach-in & walk-in); salad bars; sandwich


bars; dessert bars (containing custards & puddings).
Must maintain an ambient temperature of 38 degrees

38 (Ambient)

RISK MANAGEMENT DATA LOG COOKING, DA FORM 7458


For use of this form, see DA PAM 30-22; the proponent agency is DCS. G

RISK MANAGEMENT DATA LOG SERVING, DA FORM 7459


For use of this form, see DA PAM 30-22; the proponent agency is DCS. G

10

TWO-STEP COOLING METHOD


The two step cooling method is a requirement (TB MED 530)
1st step 140 to 70 within the first two hours after being removed from the
line
2nd 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

11

How to Implement

Have blank copies of DA Forms 7458 & 7459 on hand


Simply attach to production schedules
Ensure forms are available to all shift leaders/supervisors
DFM reviews programmed menu for the week (SCP 14 will identify all
PHFs)
Pre-select menu items to be monitored for each meal period each day
Enter item description & category on appropriate forms (cooking,
cold holding, hot holding)
Identify individuals responsible for monitoring (by meal period and
day)

12

How to

DFM spot checks monitoring logs at end of each meal period


Ensure monitoring was performed
Ensure forms are completed properly
Ensure forms are legible
Note any food safety violations
DFM collects & files monitoring logs.
At end of each day
Note recurring discrepancies
File with Production Schedules

13

How to

Follow-up Actions
Program training to address recurring deficiencies and who is
responsible for what
Cooking temperatures
Hot/cold holding temperatures
Cooling methods
Thermometer calibration
Initiate & track work orders to correct faulty equipment
Hot water capability of steam table
Temperature calibration of warming units, griddles, ovens, and
refrigerators

14

Questions
?

15

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