REG MIL-HDBK-3041-2013 GUIDELINES FOR CONDUCTING FOOD AND WATER RISK ASSESSMENTS (FWRA).pdf

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1、 DEPARTMENT OF DEFENSE HANDBOOK GUIDELINES FOR CONDUCTING FOOD AND WATER RISK ASSESSMENTS (FWRA) This handbook is for guidance only. Do not cite this document as a requirement. AMSC N/A FSG 89GP Use is limited to authorized personnel only; distribution is unlimited. MIL-HDBK-3041 15 MAY 2013 NOT MEA

2、SUREMENT SENSITIVE Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-HDBK-3041 ii FOREWORD 1. This handbook 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

3、handbook, which covers the performance of food and water risk assessments on food 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 Depar

4、tment of Defense Veterinary Service Activity (DODVSA) policy documents and AR 40-657/NAVSUPINST 4355.4H/MCO P1010.31G, “Veterinary/Medical Food Protection and Quality Assurance“ (under revision). 3. This handbook has been developed to guide qualified personnel in the correct methods of assessing foo

5、d establishments that are not formally audited by the U.S. Army Veterinary Service (VS) for inclusion in the Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement. This handbook contains guidelines for assessing the food protection risk in commercial food establ

6、ishments, including manufacturing and direct-feeding facilities as well as those supporting military operations and exercises. 4. This handbook is used in conjunction with the requirements delineated in MIL-STD-3041, its appendices and supporting Government or non-Government publications. Other requ

7、irements that are not prescribed in the referenced 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 o

8、f the Surgeon General/HQDA. Since contact information 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-HDBK-3041 iii CONTENTS PAR

9、AGRAPH PAGE FOREWORD ii 1. SCOPE . 1 1.1 SCOPE . 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 A

10、dulterated . 2 3.4 Allergens 2 3.5 Air Force Biomedical Specialist Public Health Officer . 2 3.6 Army Environmental Science use of a laboratory within the establishment or submitting samples to a commercial laboratory; use of government or other accredited laboratories; use of proper standard method

11、s and equipment; and any other objective evidence. 3.3 Adulterated. A food is deemed adulterated if it has been prepared, packed, or held under insanitary 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

12、Allergens. An allergen is a substance in the environment or a purified protein that can produce a hypersensitive reaction in the body. Food type allergens contain ingredients that are “known” allergens to include eggs, milk, fish, soybeans, peanuts, tree nuts, crustacea and wheat or any food that co

13、ntains proteins derived from these foods. 3.5 Air Force Biomedical Specialist Public Health Officers. Active duty and Reserve component Air Force officers holding the 43HX specialty. 3.6 Army Environmental Science also referred to as Army Preventive Medicine (PM) officers. 3.7 Army Veterinary Corps

14、Officer (VCO). Active duty and Reserve component Army officers (Doctor of Veterinary Medicine (DVM)/Veterinary Medicine Doctor (VMD) and Warrant Officers (Veterinary Corps Food Safety Officer, military occupational specialty (MOS) 640A). Provided by IHSNot for ResaleNo reproduction or networking per

15、mitted without license from IHS-,-,-MIL-HDBK-3041 3 3.8 Bioterrorism. Bioterrorism is the use of biological agents, such as pathogenic organisms or agricultural pests, for terrorist purposes against a civilian or military population by a Government, organization, or individual. 3.9 Food and Water Ri

16、sk Assessment (FWRA). A program conducted under specific circumstances by veterinary or public health personnel to assess food operations to identify and mitigate risk from intentional and unintentional contamination. Circumstances under which an assessment is conducted include short term deployment

17、s, for deployed forces during initial entry deployment, and exercises and other short-term operations conducted outside the United States or its territories. 3.10 Food defense. Protection measures necessary to identify and mitigate the threat of intentional contamination of food. 3.11 Food defense f

18、inding. Any condition, practice, step or procedure noted relating to the risk of intentional food contamination or increased food vulnerability. Food Defense findings can occur at any stage during receipt, storage, processing, packaging, packing, warehousing, distribution or serving. 3.12 Food defen

19、se plan. A written document or approach that uses established risk management procedures for preventing intentional food tampering and responding to threats or actual incidents of intentional tampering. 3.13 Food defense program. A program developed by an establishment to assess and mitigate the vul

20、nerabilities within the food system or infrastructure, to an attack from deliberate or intentional acts of food destruction, contamination or tampering. 3.14 Food Protection Audit. An in-depth examination of an establishments policy and procedures to determine effectiveness and compliance as it appl

21、ies to the protection of food. Food protection audits examine and evaluate the adequacy of a commercial establishments food safety, food defense, and other applicable control systems. Audits are performed by VCOs to determine initial or continued listing in the Worldwide Directory of Sanitarily Appr

22、oved Food Establishments for Armed Forces Procurement. 3.15 Food safety. A food is deemed safe when it has been produced, packaged, distributed, 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 p

23、racticed non-regulatory plan similar to Hazardous Analysis and Critical Control Point (HACCP) that is implemented and practiced by establishment personnel and is designed to ensure the safe production of food. To differentiate mandatory (regulatory) HACCP from a voluntary program, this document make

24、s reference to the food safety plan. 3.17 Laboratory testing: On-site. Presumptive laboratory testing conducted by the assessor during the FWRA mission using rapid testing methods. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-HDBK-3041 4 3.18

25、Laboratory testing: Reference Laboratory. DOD fixed facility laboratories; these laboratories use standardized methods and reference materials, signature libraries, proficiency testing, and have rigorous quality assurance and quality control programs that meet the appropriate International Organizat

26、ion for Standardization (ISO) standard. They are accredited by U.S. government-recognized authorities, and provide confirmatory results. 3.19 Laboratory testing: Surveillance Laboratory. A laboratory designed to provide presumptive results on food and water samples. Normally they are operated, manag

27、ed and maintained at the veterinary district or unit level. 3.20 Mitigation. An intervention or change in current food protection practices, procedures, or facilities that lowers the severity of initial risk. 3.21 Navy Environmental Health Officer. A Navy Medical Department Officer with Navy officer

28、 billet code (NOBC) 0861. 3.22 Objective evidence. Data confirming the status (presence or absence) of a condition, practice, step or procedure. Objective evidence may be obtained through observation, interviews, measurement, tests, record reviews, or other means. 3.23 Reputable source. Similar to c

29、ertified suppliers, these sources have demonstrated a history of successful exportation of food to the United States and other countries. They often have independent inspections or audits of their facilities and have implemented good food protection and quality programs. 3.24 Risk. Possibility of lo

30、ss or injury; a practice or procedure that creates or suggests a hazard; pertains to an adverse event or illness related to public health. Risk is the predicted impact of an identified hazard and depends on both severity and probability of the adverse event occurring. 3.25 Risk: extremely high. Leve

31、l of health risk expected to result in very high rates of Disease and Non-Battle Injuries (DNBIs), severely degraded mission capabilities, or mission failure. 3.26 Risk: further elevated. Increased risk from a known or established existing level, due to additional identified foodborne illness health

32、 threats. 3.27 Risk: high. Level of risk expected to significantly degrade medical readiness, operational capabilities or mission assurance. 3.28 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 hav

33、e little or no impact on medical readiness, operational capabilities or mission assurance. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-HDBK-3041 5 3.30 Risk: moderate. Level of health risk expected to degrade medical readiness, operational ca

34、pabilities or mission assurance, to a level not meeting low or high risk. 3.31 Risk: residual. Remaining level of health risk after a mitigation step 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 Se

35、rvice. Authorization is required for access. 3.33 Vulnerability. A weakness in the design, implementation or operation of an asset or system that can be exploited by an adversary or disrupted by a natural hazard. 3.34 Water potability certificate. Water potability certification: A certified laborato

36、ry report from a governmental agency or independent ISO 17025 accredited laboratory certifying water quality meets required water quality standards 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 191

37、0.141(a)(2) defines “Potable water“ as water that meets the standards for drinking purposes of the State or local authority having jurisdiction, or water that meets the quality standards prescribed by the U.S. Environmental Protection Agencys National Primary Drinking Water Regulations (40 CFR 141).

38、 4. GENERAL GUIDANCE 4.1 Food and Water Risk Assessments. FWRAs are designed to identify foodborne and waterborne hazards and facilitate the communication 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 the

39、n provided to the Operational or Exercise Commander. FWRAs are performed on hotels, restaurants, caterers, Host Nation (HN) military dining facilities (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, qu

40、alified veterinary service audit personnel may perform Food Protection Audits on nearby plants if authorized by their command. Although U.S. Forces have standard operating procedures to safeguard public health, the intent of a FWRA is to evaluate and communicate notable public health risks for troop

41、 feeding IAW DODD 6200.04, Force Health Protection, and DODI 6490.03, Deployment Health, so U.S. Forces can prioritize health risk mitigation efforts. The FWRA is an assessment, and does not “approve“ or “disapprove“ a specific area or facility. 4.2. “Rank order” of food establishments. Upon request

42、 of the Operational Commander, a comparison of multiple food facilities results is made to estimate the safest eating place for personnel among those facilities assessed. There is no immediate follow-up process to ensure that risk mitigation recommendations were implemented. “Rank order“ is a method

43、 to communicate to the Commander the assessors estimate of the safest facilities based on their ability to procure, produce and serve wholesome food. When rank order of facilities is required, it is included in the cover memorandum. Provided by IHSNot for ResaleNo reproduction or networking permitte

44、d without license from IHS-,-,-MIL-HDBK-3041 6 4.3 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 for Armed Forces Procurement. Commercial establishments re

45、quiring 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 level of initial food protection risk, identify risk mitigati

46、on 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, substituted for, or performed to generate “approved sources”. FWRAs leave the decision for utilizing assessed facilities with the

47、 Operational Commander based on the overall risk and mitigation capabilities. 4.4 FWRA duration of validity. FWRAs are valid for one-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

48、first. 4.5 Use of documents. MIL-STD-3041 is the only authorized document for use when conducting an FWRA. Product monographs are also available under the “tools“ section at the FWRA ink in the U.S. Army Veterinary Service Application Portal (USAVSAP). These provide more in depth knowledge on variou

49、s food items. 4.6 Risk based approach to food safety. A risk-based approach to food safety implies that food protection risk mitigation resources are directed towards problems that pose the largest threats to health and controls that can significantly reduce risk. The public health risk is evaluated for mission necessity IAW DODI 6490.03, Deployment Health. T