Basic Food Inspection Procedures MD0694

✍ Scribed by US Army medical department

• Publisher: US Army medical department
• Year: 2006
• Tongue: English
• Leaves: 83
• Series: US Army medical course
• Edition: 200
• Category: Library

✦ Table of Contents

DEVELOPMENT
ADMINISTRATION
TABLE OF CONTENTS
INTRODUCTION
LESSON 1
CLASSES OF INSPECTION
1-1. CATEGORIES OF INSPECTION
1-2. CATEGORY I--ORIGIN ACCEPTANCE INSPECTIONS
1-3. CATEGORY II--RECEIPT INSPECTIONS
1-4. CATEGORY III--SURVEILLANCE INSPECTIONS
1-5. SUMMARY
EXERCISES
SOLUTIONS
LESSON 2
STAMPING PROCEDURES
2-1. INTRODUCTION
2-2. IMPORTANCE OF IDENTIFYING INSPECTED FOOD PRODUCTS (SUBSISTENCE)
2-3. TYPES OF DEPARTMENTOF DENFENSE STAMPS
2-4. PREPARING A PARTIAL INSPECTION APPROVAL/COMPLETE INSPECTION APPROVAL DEPARTMENT OF DEFENSE INSPECTION STAMP FOR USE
2-5. DETERMINING WHAT TO STAMP
2-6. HOW TO USE AN INSPECTION STAMP
2-7. STAMPING IN THE CORRECT LOCATIONS
2-8. MAINTAINING SECURITY OF DEPARTMENT OF DEFENSE INSPECTION STAMPS
EXERCISES
SOLUTIONS
LESSON 3
Section I. DRY STORAGE
3-1. GENERAL
3-2. DEFINITIONS
3-3. SEMIPERISHABLE SUBSISTENCE
3-4. STORAGE LIFE
3-5. FACTORS AFFECTING STORAGE LIFE
3-6. PRODUCTS EXCEEDING STORAGE LIFE
Section II. COLD STORAGE
3-7. FACILITY
3-8. RECEIVING AREA
3-9. INSPECTION ROOM
3-10. STORAGE AREAS
3-11. HUMIDITY
3-12. AIR CIRCULATION
3-13. GOOD STORAGE PRACTICES
3-14. RECEIPT OF FROZEN FOODS
3-15. BASIC ITEMS
EXERCISES
SOLUTIONS
LESSON 4
MEASUREMENT OF PRODUCT TEMPERATURE
4-1. DETERMINING TEMPERATURES
4-2. THE BIMETALLIC THERMOMETER (BABY DIAL THERMOMETER)
4-3. CARE OF THE THERMOMETER
4-4. CHECKING THE ACCURACY OF THE THERMOMETER
4-5. TEMPERATURE CONVERSIONS
4-6. MEASURING INTERNAL TEMPERATURE OF FROZEN PRODUCTS
4-7. MEASURING INTERNAL TEMPERATURE OF A CHILLED FLUID PRODUCT EXTRACTED FROM A BULK CONTAINER
4-8. MEASURING INTERNAL TEMPERATURE OF CHILLED PRODUCTS
EXERCISES
SOLUTIONS
LESSON 5
INSPECTION OF CONVEYANCES/CARRIERS
5-1. INSULATION REQUIREMENTS
5-2. TEMPERATURE REQUIREMENTS
5-3. SIGNIFICANCE OF TEMPERATURE DISCREPANCY
5-4. FACTORS EVALUATED DURING INSPECTION
5-5. DOORS
5-6. AIR LEAKS
5-7. OPENING TEMPERATURES
5-8. SANITARY CONDITIONS
5-9. AIR CIRCULATION
5-10. A NONCOMPLYING CONVEYANCE
EXERCISES
SOLUTIONS
LESSON 6
INSPECTION OF PRODUCT
6-1. INTRODUCTION
6-2. PRODUCT IDENTITY
6-3. PRODUCT CONDITION
6-4. PRODUCT QUANTITY
6-5. AGE OF PRODUCT
6-6. PRODUCT NONCONFORMANCE
6-7. DISPOSING OF FOOD SAMPLES
EXERCISES
SOLUTIONS