1、 DEPARTMENT OF DEFENSE STANDARD PRACTICE REQUIREMENTS FOR FOOD AND WATER RISK ASSESSMENTS (FWRA) AMSC N/A FSG 89GP Use is limited to authorized personnel only; distribution is unlimited. MIL-STD-3041 15 MAY 2013 NOT MEASUREMENT SENSITIVE Provided by IHSNot for ResaleNo reproduction or networking per
2、mitted without license from IHS-,-,-MIL-STD-3041 ii FOREWORD 1. This standard is approved for use by authorized personnel in the Medical Departments and Agencies of the U.S. Army, Navy, and Air Force. 2. This is a new standard, which covers the performance of food and water risk assessments on food
3、establishments providing subsistence to the Department of Defense (DOD). The policies governing the procedures as authorization for the performance and reporting of food and water risk assessments can be found in Department of Defense Veterinary Service Activity (DODVSA) policy documents and AR 40-6
4、57/NAVSUPINST 4355.4H/MCO P1010.31G, “Veterinary/Medical Food Protection and Quality Assurance“ (under revision). 3. This standard has been developed to standardize the method of assessing food establishments that are not formally audited by the U.S. Army Veterinary Service (VS) for inclusion in the
5、 Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement. This standard sets forth the requirements for assessing the food protection risk in commercial food establishments, including manufacturing and direct-feeding facilities, as well those supporting military o
6、perations and exercises. 4. This standard is used in conjunction with the guidelines specified in MIL-HBK-3041, Guidelines for Conducting Food and Water Risk Assessments, its appendices and supporting Government or non-Government publications. Other requirements that are not prescribed in the refere
7、nced documents do not apply. 5. The appendix is based on regulatory, industry and U.S. federal government requirements. 6. Comments, suggestions, or questions on this document should be addressed to the Director, DOD Veterinary Service Activity, Office of the Surgeon General/HQDA. Since contact info
8、rmation can change, verify the currency of this address information using the ASSIT Online database at https:/assist.dla.mil. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-STD-3041 iii CONTENTS PARAGRAPH PAGE FOREWORD . ii 1. SCOPE . 1 1.1 Scop
9、e . 1 2. APPLICABLE DOCUMENTS . 1 2.1 General 1 2.2 Government documents 1 2.2.1 Government specifications, standards, and handbooks 1 2.2.2 Other Government publications 1 3. DEFINITIONS. 2 3.1 General 2 3.2 Acceptable Laboratory Program . 2 3.3 Adulterated 2 3.4 Allergens . 2 3.5 Air Force Biomedi
10、cal Specialist Public Health Officer 2 3.6 Army Environmental Science use of government or other accredited laboratories; use of proper standard methods and equipment; and any other objective evidence. 3.3 Adulterated. A food is deemed adulterated if it has been prepared, packed, or held under insan
11、itary conditions whereby it may have been rendered injurious to health IAW the Federal Food, Drug and Cosmetic Act, 21 USC Chapter 9, Section 342. 3.4 Allergens. An allergen is a substance in the environment or a purified protein that can produce a hypersensitive reaction in the body. Food type alle
12、rgens contain ingredients that are “known” allergens to include eggs, milk, fish, soybeans, peanuts, tree nuts, crustacea and wheat or any food that contains proteins derived from these foods. 3.5 Air Force Biomedical Specialist Public Health Officer. Active duty and Reserve component Air Force offi
13、cer holding the 43HX specialty. 3.6 Army Environmental Science also referred to as Army Preventive Medicine (PM) officers. 3.7 Army Veterinary Corps Officer (VCO). Active duty and Reserve component Army officers (Doctor of Veterinary Medicine (DVM)/Veterinary Medicine Doctor (VMD) and Warrant Office
14、rs (Veterinary Corps Food Safety Officer, military occupational specialty (MOS) 640A). Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-STD-3041 3 3.8 Bioterrorism. Bioterrorism is the use of biological agents, such as pathogenic organisms or agri
15、cultural pests, for terrorist purposes against a civilian or military population by a Government, organization, or individual. 3.9 Food and Water Risk Assessment (FWRA). A program conducted under specific circumstances by veterinary or public health personnel to assess food operations to identify an
16、d mitigate risk from intentional and unintentional contamination. Circumstances under which an assessment is conducted include short term deployments, for deployed forces during initial entry deployment, and exercises and other short-term operations conducted outside the United States or its territo
17、ries. 3.10 Food defense. Protection measures necessary to identify and mitigate the threat of intentional contamination of food. 3.11 Food defense finding. Any condition, practice, step or procedure noted relating to the risk of intentional food contamination or increased food vulnerability. Food De
18、fense findings can occur at any stage during receipt, storage, processing, packaging, packing, warehousing, distribution or serving. 3.12 Food defense plan. A written document or approach that incorporates established risk management procedures for preventing intentional food tampering and respondin
19、g to threats or actual incidents of intentional tampering. 3.13 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, contamination or ta
20、mpering. 3.14 Food Protection Audit. An in-depth examination of an establishments policy and procedures to determine effectiveness and compliance as it applies to the protection of food. Food protection audits examine and evaluate the adequacy of a commercial establishments food safety, food defense
21、, and other applicable control systems. Audits are performed by VCOs to determine initial or continued listing in the Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement. 3.15 Food safety. A food is deemed safe when it has been produced, packaged, distributed,
22、 received, stored, prepared and served under sanitary conditions whereby it has not been rendered injurious to health. 3.16 Food safety plan. A written or practiced non-regulatory plan similar to Hazardous Analysis and Critical Control Point (HACCP) that is implemented and practiced by establishment
23、 personnel and is designed to ensure the safe production of food. To differentiate mandatory (regulatory) HACCP from a voluntary program, this document makes reference to the food safety plan. 3.17 Laboratory testing: On-site. Presumptive laboratory testing conducted by the assessor during the FWRA
24、mission using rapid testing methods. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-STD-3041 4 3.18 Laboratory testing: Reference Laboratory. DOD fixed facility laboratories; these laboratories use standardized methods and reference materials, s
25、ignature libraries, proficiency testing, and have rigorous quality assurance and quality control programs that meet the appropriate International Organization for Standardization (ISO) standard. They are accredited by U.S. government-recognized authorities, and provide confirmatory results. 3.19 Lab
26、oratory testing: Surveillance Laboratory. A laboratory designed to provide presumptive results on food and water samples. Normally they are operated, managed and maintained at the veterinary district or unit level. 3.20 Mitigation. An intervention or change in current food protection practices, proc
27、edures, or facilities that lowers the severity of initial risk. 3.21 Navy Environmental Health Officer. A Navy Medical Department Officer with Navy officer billet code (NOBC) 0861. 3.22 Objective evidence. Data confirming the status (presence or absence) of a condition, practice, step or procedure.
28、Objective evidence may be obtained through observation, interviews, measurement, tests, record reviews, or other means. 3.23 Reputable source. Similar to certified suppliers, these sources have demonstrated a history of successful exportation of food to the United States and other countries. They of
29、ten have independent inspections or audits of their facilities and have implemented good food protection and quality programs. 3.24 Risk. Possibility of loss or injury; a practice or procedure that creates or suggests a hazard; pertains to an adverse event or illness related to public health. Risk i
30、s the predicted impact of an identified hazard and depends on both severity and probability of the adverse event occurring. 3.25 Risk: extremely high. Level of health risk expected to result in very high rates of Disease and Non-Battle Injuries (DNBIs), severely degraded mission capabilities, or mis
31、sion failure. 3.26 Risk: further elevated. Increased risk from a known or established existing level, due to additional identified foodborne illness health threats. 3.27 Risk: high. Level of risk expected to significantly degrade medical readiness, operational capabilities or mission assurance. 3.28
32、 Risk: initial. Level of risk in a facility prior to applying risk mitigation strategies or practices. 3.29 Risk: low. Level of health risk expected to have little or no impact on medical readiness, operational capabilities or mission assurance. Provided by IHSNot for ResaleNo reproduction or networ
33、king permitted without license from IHS-,-,-MIL-STD-3041 5 3.30 Risk: moderate. Level of health risk expected to degrade medical readiness, operational capabilities or mission assurance, to a level not meeting low or high risk. 3.31 Risk: residual. Remaining level of health risk after a mitigation s
34、tep has been employed. 3.32 U.S. Army Veterinary Service Application Portal. A collection of links to applications utilized by the U.S. Army Veterinary Service. Authorization is required for access. 3.33 Vulnerability. A weakness in the design, implementation or operation of an asset or system that
35、can be exploited by an adversary or disrupted by a natural hazard. 3.34 Water potability certificate. Water potability certification: A certified laboratory report from a governmental agency or independent ISO 17025 accredited laboratory certifying water quality meets required water quality standard
36、s and is fit for human consumption. 3.35 Water, potable. Water that is fit for human consumption. The sanitation standard for general industry (29 CFR 1910.141(a)(2) defines “Potable water“ as water that meets the standards for drinking purposes of the State or local authority having jurisdiction, o
37、r water that meets the quality standards prescribed by the U.S. Environmental Protection Agencys National Primary Drinking Water Regulations (40 CFR 141). 4. GENERAL REQUIREMENTS 4.1 Food and Water Risk Assessments. FWRAs are designed to identify foodborne and waterborne hazards and facilitate the c
38、ommunication of associated health risks to U.S. Forces during missions where approved sources of food and water may not exist. The results of the FWRA are then provided to the appropriate Operational Commander. FWRAs are performed on hotels, restaurants, caterers, Host Nation (HN) military dining fa
39、cilities (DFACs) and other food facilities being evaluated as a source of food or water for U.S. Forces. If additional sources of food or water are needed, qualified Veterinary Service audit personnel may perform Food Protection Audits on nearby plants if authorized by their command. Although U.S. F
40、orces have standard operating procedures to safeguard public health, the intent of a FWRA is to evaluate and communicate notable public health risks for troop feeding IAW DODD 6200.04, Force Health Protection, and DODI 6490.03, Deployment Health, so U.S. Forces can prioritize health risk mitigation
41、efforts. The FWRA is an assessment, and does not “approve“ or “disapprove“ a specific area or facility. 4.2 Food Protection Audits vs. FWRAs. Food Protection Audits are performed by VCOs to determine initial or continued listing in the Worldwide Directory of Sanitarily Approved Food Establishments f
42、or Armed Forces Procurement. Commercial establishments requiring Worldwide Directory listing will be audited by VCOs in accordance with MIL-STD 3006. These audits are scored in relation to compliance and to determine acceptance for long-term or recurring DOD contracts. FWRAs are to identify the leve
43、l of initial food protection risk, identify risk mitigation actions, and if fully implemented estimate residual health risk for a given food facility and feeding plan during short-term operations. FWRAs are not used in lieu of, Provided by IHSNot for ResaleNo reproduction or networking permitted wit
44、hout license from IHS-,-,-MIL-STD-3041 6 substituted for, or performed to generate “approved sources”. FWRAs leave the decision for utilizing assessed facilities with the operational Commander based on the overall risk and mitigation capabilities. 4.3 FWRA duration of validity. FWRAs are valid for o
45、ne-time, short-term or early entry use. Based on the mission, FWRAs are valid for 6 months (in some Commands) or until the end of the operation or event, whichever comes first. 4.4 FWRA report scoring findings. Findings are scored in relation to the potential severity of a hazard and the probable fr
46、equency that this hazard will occur. Findings will be scored as: Extremely High; High; Moderate; or Low. Ratings are applied to both the initial risk as well as residual risk levels. A rating is given to each item; significant risk will be assigned if appropriate, through the scoring of “high” or “e
47、xtremely high”. A written mitigation to the initial risk shall be provided. The mitigation is provided to tell both the facility and the applicable end-user representative what steps can be employed to reduce the initial risk level to a lower residual risk. 4.5 Laboratory testing. Laboratory testing
48、 is limited to water and ice. These items are tested on site or submitted to a DOD reference laboratory. Additional testing on site for sanitizing strengths shall be performed using test strips or other recognized means. 5. DETAILED REQUIREMENTS 5.1 General. The following appendix contains specific
49、requirements related to the cited reference documents. APPENDIX A - FOOD AND WATER RISK ASSESSMENT CHECKLIST REQUIREMENTS 6. NOTES 6.1 Intended use. This standard is intended to be used to establish the requirements for assessing the foodborne illness threat associated with commercial eating establishments or food producers for op
