Storage and Sanitation

Description

DEVELOPMENT ADMINISTRATION TABLE OF CONTENTS INTRODUCTION LESSON 1 FOOD ESTABLISHMENT SANITATION 1-1. ORGANIZATION AND RESPONSIBILITIES FOR INSPECTION 1-2. DEFINITIONS 1-3. PUBLICATIONS 1-4. SANITARY INSPECTIONS 1-5. FOOD ESTABLISHMENT SANITATION EXERCISES SOLUTIONS LESSON 2 Section I. COMMISSARIES 2-1. DEFINITIONS 2-2. RESPONSIBILITIES 2-3. CLASSES OF INSPECTION 2-4. SANITARY INSPECTION AT A COMMISSARY Section II. TROOP ISSUE SUBSISTENCE ACTIVITIES 2-5. DEFINITIONS 2-6. RESPONSIBILITIES 2-7. ORGANIZATION 2-8. INSPECTIONS OF TROOP ISSUE SUBSISTENCE ACTIVITY EXERCISES SOLUTIONS LESSON 3 Section I. INTRODUCTION 3-1. GENERAL 3-2. FOOD STORAGE FACILITIES 3-3. INSPECTION DOCUMENTS 3-4. FACTORS AFFECTING STORAGE LIFE Section II. DRY STORAGE 3-5. RECEIVING AREA 3-6. GENERAL 3-7. STORAGE PRECAUTIONS 3-8. STORAGE PERIODS (KEEPING TIME) Section III. CHILLED AND FROZEN STORAGE 3-9. GENERAL 3-10. SPACE REQUIREMENTS 3-11. STORAGE PRECAUTIONS 3-12. STORAGE TEMPERATURES 3-13. RELATIVE HUMIDITY 3-14. STORAGE COMPATIBILITY 3-15. STORAGE PERIODS (KEEPING TIME) Section IV. INSPECTION OF FOOD STORAGE FACILITIES 3-16. DISTINGUISHING BETWEEN PROPER AND IMPROPER SANITARYPROCEDURES IN FOOD STORAGE FACILITIES 3-17. REPORTING EXERCISES SOLUTIONS LESSON 4 Section I. CONTROL OF RODENTS 4-1. INTRODUCTION 4-2. RODENT/PEST CONTROL 4-3. ENVIRONMENTAL CONTROL 4-4. CHEMICAL CONTROL 4-5. MECHANICAL CONTROL Section II. CONTROL OF INSECTS 4-6. INTRODUCTION 4-7. CONTROL MEASURES 4-8. ENVIRONMENTAL CONTROL 4-9. CHEMICAL CONTROL 4-10. BIOLOGICAL CONTROL Section III. ALUMINUM PHOSPHIDE, FORMULATED 4-11. INTRODUCTION 4-12. CHARACTERISTICS OF ALUMINUM PHOSPHIDE 4-13. USES AND RESTRICTIONS OF ALUMINUM PHOSPHIDE 4-14. SYMPTOMS OF PHOSPHINE POISONING 4-15. FIRST AID MEASURES 4-16. SAFETY MEASURES 4-17. MILITARY APPLICATION 4-18. RESIDUAL EFFECT EXERCISES SOLUTIONS APPENDIX A Section 5. SUBSISTENCE APPENDIX B FOOD STORAGE FACILITYSANITARY COMPLIANCE CHECKLIST APPENDIX C COMMISSARY SANITARY COMPLIANCE CHECKLIST