1、NOT MEASUREMENT SENSITIVE MIL-STD-3006C 1 June 2008 _ SUPERCEDING MIL-STD-3006A 7 June 2002 DEPARTMENT OF DEFENSE STANDARD PRACTICE SANITATION REQUIREMENTS FOR FOOD ESTABLISHMENTS AMSC N/A FSG 89GP DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. Provided by IHSNot f
2、or ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-STD-3006C FOREWORD 1. This standard is approved for use by all Departments and Agencies of the Department of Defense (DOD). 2. The DOD is committed to the acquisition of food products produced, handled and stored in cl
3、ean, sanitary food establishments in order to prevent the transmission of contaminants and foodborne disease to members of the Armed Forces. The requirements contained herein are based on available national food and drug regulatory requirements, industry and trade standards, and scientific guideline
4、s published by various professional societies. These requirement documents are selectively applied herein to provide a scientific basis upon which to evaluate the safety of commercial food production purchased by the United States Armed Forces. This minimum set of standards can be augmented by the M
5、ajor Command (MACOM) Veterinarian. 3. In keeping with DOD policy to use industry practices, the requirements for food establishments contained in this standard are based on industry standards applicable to the product identified in each appendix. While the appendices identify requirements selected f
6、rom the appropriate industry standards, they do not contain all of the requirements from these standards. The requirements cited herein are not all-inclusive, verification during an audit may include other requirements from the cited document(s) at the discretion of the auditor. 4. This standard est
7、ablishes the enforcement of Current Good Manufacturing Practices (CGMPs) requirements, as provided in United States Code of Federal Regulations (CFR), Title 21, Part 110 as basic sanitation standards for food establishments requiring listing in the Worldwide Directory of Sanitarily Approved Food Est
8、ablishments for Armed Forces Procurement. This standard also provides more detailed product specific requirements in the appendices. 5. This standard is applicable to all establishments supplying subsistence to DOD, whether in the Continental United States (CONUS) or outside the Continental United S
9、tates (OCONUS). Detailed standards relating to specific types of food establishments are located in the appendices to this standard. This standard is also applicable to military owned/leased establishments where foods are stored (excluding retail operations), utilizing 21 CFR Part 110, General Requi
10、rements only. The auditing of military retail establishments is conducted utilizing the United States Food and Drug Administration (FDA) Food Code. 6. In OCONUS locations, the MACOM Veterinarian may supplement this document. This standard is not used to determine an establishments capabilities to co
11、mply with product specifications or other purchase requirements. In cases where CGMPs are provided for specific subsistence items (e.g., Low-acid canned foods), the specific requirements for that item will be applied in addition to those found in 21 CFR Part 110. Good Manufacturing Practice (CGMP) d
12、ocuments provided by industry and recognized by the FDA, the United States Department of Agriculture (USDA) or the United States Department of Commerce (USDC), may be used in conjunction with 21 CFR Part 110, with MACOM Veterinarian iiProvided by IHSNot for ResaleNo reproduction or networking permit
13、ted without license from IHS-,-,-MIL-STD-3006C approval. 7. Comments, suggestions, or questions on this document should be addressed to the Director, DOD Veterinary Service Activity, Office of the Surgeon General/HQDA, 5109 Leesburg Pike, Falls Church, VA 22041-3258. Since contact information can ch
14、ange, you may want to verify the currency of this address information using the ASSIT Online database at http:/assist.daps.dla.mil. iiiProvided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-STD-3006C CONTENTS PARAGRAPH PAGE FOREWORD ii 1. SCOPE 1 1.1 Sc
15、ope. 1 2. APPLICABLE DOCUMENTS . 1 2.1 General. 1 2.2 Government Documents . 1 2.2.1 Handbook 1 2.2.2 Other Government publications 1 2.3 Order of Precedence. 1 3. DEFINITIONS . 2 3.1 General. 2 3.2 Corrective Action Request (CAR). 2 3.3 Critical Finding. 2 3.4 Directed Routine Sanitation Audit. . 2
16、 3.5 Food Defense Finding. 2 3.6 Food Defense Plan. 2 3.7 Food Defense Program. 2 3.8 Food Operational Risk Management (FORM). . 2 3.9 Food Safety and Defense. . 2 3.10 Food Safety Program (FSP). 3 3.11 Imminent Health Hazard. 3 3.12 Initial Sanitation Audit. 3 3.13 Major Finding. 3 3.14 Observation
17、. 3 3.15 Root Cause. 3 3.16 Routine Sanitation Audit. . 3 3.17 Sanitation Audit. . 3 3.18 Sanitation Audit Rating. . 4 3.19 Sanitation Audit Report (SAR) 4 3.20 Special Sanitation Audit. 4 3.21 Unacceptable Sanitation Audit Rating 4 3.22 Vulnerability. . 4 3.23 Water Potability Certificate. 4 4. GEN
18、ERAL REQUIREMENTS 4 4.1 Listing of Establishments. 4 4.2 Appendices. 4 4.3 Sanitation Audit. . 4 4.4 Laboratory Testing. 5 4.5 Sanitation Audit Rating. . 5 ivProvided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-STD-3006C 4.6 Corrective Action Request.
19、 5 5. DETAILED REQUIREMENTS . 5 5.1 General. 5 6. NOTES 6 6.1 Intended Use. . 6 6.2 Issue of DODISS. . 6 6.3 Tailoring Guidance. 6 6.4 Audit Guidelines 6 6.5 Corrective Actions. . 6 6.6 Listing of Establishments. 6 6.7 Subject Term (keyword) Listing. . 6 6.8 Changes from Previous Issue. 7 GENERAL PR
20、OVISIONS . 8 TABLE A-I. 10 TABLE A-II. . 11 TABLE A-III. . 13 TABLE A-IV 14 TABLE A-V. . 15 TABLE A-VI. . 16 TABLE A-VII. 17 BAKERY . 18 MANUFACTURED CHEESE PRODUCTS 22 PASTEURIZED MILK PRODUCTS . 27 SHELL EGGS . 31 FROZEN DESSERTS 34 ICE . 40 FISH AND FISHERY PRODUCTS 45 PASTEURIZED, REFRIGERATED J
21、UICES . 52 BOTTLED WATER . 54 OFF POST CATERERS, CIVILIAN RESTAURANTS AND READY-TO-EAT MANFACTURED PRODUCTS 57 SLAUGHTER AND FABRICATION OF MEAT PRODUCTS OCONUS 61 DRY DAIRY PRODUCTS . 67 SLAUGHTER AND FABRICATION OF OF POULTRY PRODUCTS OCONUS 71 FRESH-CUT FRUITS AND VEGETABLES 74 MANUFACTURED EGG P
22、RODUCTS . 78 MUSHROOMS . 82 vProvided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-STD-3006C viVEGETABLE SPROUTS 87 LOW-ACID CANNED FOODS (LACF) 90 COOK/CHILL AND SOUS VIDE PROCESSING . 94 FRESH FRUIT AND VEGETABLE SUPPLIERS (UNPROCESSED) IN OCONUS ARE
23、AS . 98 FOOD DEFENSE PROGRAM . 100 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-STD-3006C 1. SCOPE 1.1 Scope. This standard establishes sanitation and food defense requirements for establishments that produce, process, or store various types o
24、f food products before or after final acceptance by an element of the Department of Defense. 2. APPLICABLE DOCUMENTS 2.1 General. The documents listed in this section are specified in sections 3, 4, or 5 of this standard. This section does not include documents cited in other sections of this standa
25、rd or recommended for additional information or as examples. While every effort has been made to ensure the completeness of this list, document users are cautioned that they must meet all specified requirements of documents cited in sections 3, 4, or 5 of this standard, whether or not they are liste
26、d. 2.2 Government Documents. 2.2.1 Handbook. The following handbook forms 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. DEPARTMENT OF DEFENSE STANDARD MIL-HDBK-3006C, Guidelines for A
27、uditing Food Establishments. (Copies of this document is available online at http:/assist.daps.dla.mil/quicksearch/ or http:/assist.daps.dla.mil or from the Standardization Document Order Desk, 700 Robbins Avenue, Building 4D, Philadelphia, PA 19111-5094.) 2.2.2 Other Government publications. The fo
28、llowing other Government 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. MILITARY PUBLICATIONS AR 40-657/NAVSUPINST 4355.4 /MCO P10110.31, Veterinary/Medical Food Insp
29、ection and Laboratory Service. (Available from National Technical Information Service, 5285 Port Royal Road, Springfield, VA 22161; 1-800-553-6847; or download from web site: http:/www.usapa.army.mil/.) 2.3 Order of Precedence. In the event of a conflict between the text of this document and the ref
30、erences cited herein, the text of this document takes precedence. Nothing in this document, however, supersedes applicable laws and regulations unless a specified exemption has been obtained. 1Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-STD-3
31、006C 3. DEFINITIONS 3.1 General. The definitions and interpretations of terms found in 21 CFR Part 110 are applicable to this standard. 3.2 Corrective Action Request (CAR). A written request from the auditor to management addressing specific findings that require a response from management as to the
32、 root cause of the finding as well as the action(s) taken to correct and prevent recurrence of the finding(s). 3.3 Critical Finding. An imminent health hazard caused by a condition which presents a biological, chemical or physical food safety or food defense hazard that if not prevented, eliminated
33、or reduced by a subsequent process, practice, step or procedure (hurdles); or that may cause food to be unsafe for consumption or otherwise adulterated. 3.4 Directed Routine Sanitation Audit. Conducted at the direction of the applicable MACOM Veterinarian within establishments listed in the Worldwid
34、e Directory when laboratory results indicate a need for further sanitation cognizance or other reasons. The focus of this audit is normally limited to the areas of concern. 3.5 Food Defense Finding. Any condition, practice, step or procedure noted relating to the risk of intentional food tampering o
35、r increased food vulnerability. Food Defense findings can occur at any stage during receipt, storage, processing, packaging, packing, warehousing or distribution. 3.6 Food Defense Plan. A written document or approach that uses established risk management procedures for preventing intentional food ta
36、mpering and responding to threats or actual incidents of intentional tampering. 3.7 Food Defense Program. A program developed by an establishment to assess and mitigate the vulnerabilities within the food system or infrastructure to an attack from deliberate or intentional acts of food destruction,
37、contamination or tampering. 3.8 Food Operational Risk Management (FORM). A simplified food safety and defense risk assessment process based on severity and frequency to prioritize risks, target resources and focus efforts on short-term accomplishments. The approach is similar to a Hazard Analysis Cr
38、itical Control Point (HACCP) plan and used to minimize food safety and defense risks. Components of FORM include: (1) Identify the hazards; 2) Assess the risk; 3) Analyze risk control measures; 4) Make control decisions; 5) Implement risk controls; and 6) Supervise and review. FORM provides for a mo
39、re effective use of resources and can be used to improve food safety and defense. A HACCP plan supports, but does not substitute a FORM assessment. 3.9 Food Safety and Defense. A food is deemed safe when it has been prepared, packed, stored and distributed under sanitary conditions whereby it has no
40、t been rendered injurious to health. Food Defense is the implementation of programs or barriers that prevent or reduce the 2Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-STD-3006C susceptibility and/or vulnerability of food systems to deliberat
41、e or intentional acts of destruction, contamination or tampering. 3.10 Food Safety Program (FSP). A written or practiced non-regulatory plan (similar to HACCP) that is implemented and practiced by establishment personnel and is designed to ensure the safe production of food. To differentiate mandato
42、ry (regulatory) HACCP from a voluntary program, this document makes reference to the Food Safety Program. 3.11 Imminent Health Hazard. A significant threat or danger to health that is considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creat
43、es a situation that requires immediate correction or cessation of operation to prevent injury based on: (1) the number of potential injuries, and (2) the nature, severity, and duration of the anticipated injury. 3.12 Initial Sanitation Audit. A comprehensive evaluation of a commercial food establish
44、ment that determines the sanitary status for the first time. The Initial sanitation audit is triggered by a request to list a commercial establishment in the Worldwide Directory. This audit is used to approve or disapprove the establishment as a source for Armed Forces procurement. Initial sanitatio
45、n audits are a complete assessment of the facilities production procedures, and food safety and food defense control systems. 3.13 Major Finding. Condition, practice, step or procedure which in itself does not present a food defense or imminent health hazard yet has the potential to affect food safe
46、ty or the products intended use due to loss or lack of verifiable control. 3.14 Observation. Condition, practice, step or procedure that is not in accordance with food safety and defense requirements, and does not meet the criteria of a Critical or Major finding. 3.15 Root Cause. A true cause of a f
47、inding based on an in-depth investigation. 3.16 Routine Sanitation Audit. An evaluation to determine the current sanitary status and overall status of the sanitation and food defense program of an establishment listed in the Worldwide Directory. These audits result in the continued approval of the e
48、stablishment or a notice to its management of the possibility of disapproval if the sanitary findings observed are not corrected in a reasonable amount of time, as determined by the MACOM Veterinarian. Routine sanitation audits will be thorough enough, and at a frequency that allows the auditor to evaluate the current conditions of the establishment and associated operations. The in-plant assessment during Routine Sanitation Audits are normally performed in the same depth and complexity as Initial Sanitation Audits. 3.17 Sanitation Audit. An in-depth examination of an establishments p
