You can follow any responses to this entry through the RSS 2. You can leave a responseor trackback from your own site. DOD post acquisition integration is the process through which two or more organizations join together to form a single entity by sharing the resources as well as people. For potential systems applicatioiT, this normally indicated the program initiation and the beginning of the concept formulation phase of the acquisition cycle.
|Published (Last):||4 May 2018|
|PDF File Size:||8.3 Mb|
|ePub File Size:||5.45 Mb|
|Price:||Free* [*Free Regsitration Required]|
HCG Directive Food Safety System? Mission Statement — Responsible for ensuring that the commercial supply of meat, poultry and egg products moving in interstate commerce or exported to other countries is safe, wholesome and correctly labeled and packaged HACCP Consulting Group U.
Provides inspection at approximately 6, plants that slaughter cattle, swine, sheep, goats, horses, chicken and turkeys and a wide variety of processed foods and egg products HACCP Consulting Group U. Oversees approximately 26 state inspection programs?
Inspects imported products? Assesses and reviews foreign inspection systems and facilities that export meat, poultry and egg products to the U. Provides microbiological, pathological, and chemical analysis of meat, poultry and egg products? Responds to emergencies, including foodborne illnesses? Coordinates U. Employees more than 9, professionals, scientific and technical personnel? All domestic meat and poultry plants are now operating under HACCP and other requirements contained in the rules.
SSOP Requirements:? Cover all other aspects of plant sanitation that can affect Food Safety? Non-product contact areas, pest control, etc. Safety of Chemicals used in Food Processing environment. IPP Verification Documentation:? IPP will determine compliance by observing conditions in the plant. Grounds and Pest Control Plumbing and Sewage? Are outside premises maintained in a manner to prevent harborage and breeding of pests? Are all areas within the establishment maintained in manner to prevent harborage and breeding of pests.
Does the establishment have a pest management program? Does the establishment have a written pest management program as part of their SSOPs? Grounds and Pest Control? Does not have to be written? May or may not be written? Perform normal operational checks? Verify that grounds are maintained with no accumulation of trash, debris or old equipment?
See if the Pest Control Program is effective? Construction Construction 3. Rooms in which edible product is processed, handled or stored must be separate and distinct from inedible product areas to the extent necessary to prevent product adulteration HACCP Consulting Group Sanitation Performance Standards?
Observe building, walls, floors, ceilings to see if they are in sound and in good repair? Observe that walls, floors and ceilings are made of durable materials impervious to moisture?
Observe that doors and windows close properly and prevent entry of vermin? Lighting Lighting of good quality and sufficient intensity to ensure sanitary conditions are maintained and provided in areas where:? Equipment and utensils are cleaned? Food is processed, handled, stored or examined? Observe whether lighting is adequate to examine product and to monitor and maintain sanitary conditions 2. Check that lighting meets Ventilation Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of insanitary conditions HACCP Consulting Group Sanitation Performance Standards?
While ventilation will not be able to completely eliminate all odors, vapors and condensation, it must control them as far as necessary to prevent adulteration of product or the creation of insanitary conditions HACCP Consulting Group Sanitation Performance Standards?
Plumbing and Sewage Must be installed and maintained to: 1. Carry sufficient quantities of water to required locations 2. Must be installed and maintained to: 5. Prevent the back-up of sewer gasses. IPP Verification Procedures 1. Check that the water quantities are sufficient where needed 2. Does the plumbing system properly convey sewage and disposable waste from the establishment?
Does the plumbing system provide adequate floor drainage? IPP Verification Procedures 4. Is the plumbing installed to prevent the back-up of sewer gasses? Is the sewage disposed into a sewage system separate from all other drainage lines or other means to prevent back-up into areas where product is processed, handled or stored. At suitable temperature and pressure as needed. Municipal water supply then a water report from a state or local health agency is required.
Private well must be tested at least semi-annually. IPP Verification 1. Adequate pressure, temperature, at all areas. Water report attesting to potability for wells and municipal supply. Water, Ice and Solution Reuse Water, ice and solutions such as brine, liquid smoke or propylene glycol used to chill or cook, ready-to-eat product may be used for the same purpose provided they are free of: pathogenic organisms and fecal coliforms; and, physical, chemical or microbiological contamination has been reduced to prevent adulteration.
Water, Ice and Solution Reuse? IPP Verification Procedures. Are water, ice, solutions maintained free of pathogenic and fecal coliform organisms? Water, ice or solutions considered in the hazard analysis 4. States: Water, ice, and solutions to chill or wash raw product may be used for the same purpose provided measures have been taken to reduce physical, chemical or microbiological contamination.
Reconditioned Water Provided measures are taken to meet g 1? It does not contact Edible Product. Water that does not meet the requirements of Water , Ice and Solution Reuse—? IPP Verification Procedures Did the establishment consider water, ice and solution reuse in the hazard analysis 4. Certification or documentation of evidence of meeting EPA requirements.
Adequate supply of water. Dressing rooms, toilet rooms and urinals must be sufficient in number; ample size and conveniently located maintained in sanitary condition and good repair; separate form rooms in which products are processed, stored or handled. Observe to see that dressing rooms and lavatories are maintained in a sanitary manner and conveniently located 2. Dressing rooms, toilet rooms, urinals separate from other areas 3. Observe whether receptacles are maintained in a sanitary manner.
Equipment — Utensils Equipment — Utensils? Of material and construction that facilitates thorough cleaning 2. Check to ensure that equipment does not hinder efficient inspection. Check to ensure that receptacles used to store inedible product constructed of materials that can be maintained in a sanitary condition and conspicuously marked.
Sanitary Operations IPP Verification Procedures 1 Food contact surfaces must be cleaned and sanitized as frequently as necessary. Sanitary Operations? Establishment must have documentation substantiating the safety of the chemicals used.
Protect product from adulteration during handling, storage, loading, unloading and transportation. Employee Hygiene Employee Hygiene — Observe if employees engage in unhygienic practices. Persons that handle product made of material that is disposable or readily cleaned. Clean garments worn at start of day and changed when necessary. Persons with infectious disease, open lesion, including boils, sores or infected wounds other microbial contamination excluded from operations.
National Technical Reports Library
DTIC ADA043162: Revised DoD Directive 5000.1 (Major System Acquisitions) - A Policy Assessment.