PH Functions and Responsibilities Flashcards
disease carried or transmitted to people by food
food borne illness
PH’s main responsibility
ensure food is wholesome/safe (food safety) and is prepared/handled properly (facility sanitation)
Everyone’s responsibility
reduce Fraud Waste and Abuse aka protect the financial interest of the government
primary guidance for prevention of foodborne illness
DAFI 48-116, Food Safety Program
5 main areas of the flow of food (from farm to fork)
procurement
transportation
storage
preparing
serving
where the food is purchased and how it originated
procurement
BEFORE slaughter animals are inspected to identify possible illness
ante mortem (class 1)
AFTER slaughter animals organs are inspected to identify possible illness
post mortem (class 2)
known as “at origin” and refers to the slaughter house
processing plant (class 3)
how the food is traveling from the place it originated to the military installation
transportation
how the food is stored
storage
getting a meal ready for eating by proper assembly, cooking , etc
preparing
end of the flow of food known as “fork”
serve
governed by the Tri-service Food Code
food facility sanitation
inform DoD agencies of potential hazards in food, nonprescription drugs, and health and beauty aids
Hazardous Food Recalls/ALFOODACT program
responsible for FBI Outbreak Investigations
PH
responsible for supervisor food handler training (annually)
PH
responsible for training employees on safe food handling techniques
food facility manager
how to ensure food handler training is current?
check training rosters
who conducts annual Food Vulnerability Assessment (FVA)?
PH office
Must be led by PHO or NCOIC (7 or 9-lvl)
Review previous FVA’s, local threat brief, and base contracts
Step 1 FVA
develop a list of food assets
contact facility managers
Step 2 FVA
conduct on-site assessment of facility
Step 3 FVA
identify hazards
Step 4 FVA
