Basic Food Inspection Procedures MD0694

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