Basic Food Inspection Procedures MD0694

Description

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