Food Safety and Defense Information, Training, and Certification

JCCoE Public Health Officers

Food Safety and Defense Information, Training, and Certification...

Food Protection Personnel (Public Health Officers) - Points of Contact

Food Safety Officer: (804) 734-4287 / DSN 687-4287

Senior Food Protection Officer (804) 734-4286 / DSN 687-4286

GENERAL. The Public Health Officers consists of the Food Safety Officer and the Senior Food Protection Officer. These officers are responsible for (the) Force Health Protection issues that impact the Army Food Service Program. These officers are (located) (in) the Operations Directorate, Quality Assurance Division.

RESPONSIBILITIES. As liaisons to the Public Health Command, the Food Safety Officer and the Senior Food Protection Officer serves as the environmental health sciences and veterinary food sciences consultant to the Quartermaster General, and the Directors within the Joint Culinary Center of Excellence.
They are responsible for food safety, food defense, quality assurance, wholesomeness, and sanitation activities. They advise and provide input to the development of new food protection concepts, regulations, policies and training programs that directly impact the Army Food Service Program. Reviews and evaluates policy guidance, assists in epidemiological investigations, assesses and identifies training needs. Provides comprehensive plan reviews for environmental, health, and engineering controls of food service equipment and facility design. Provides management assistance to major commands as subject matter experts from basic to advanced food safety and defense issues.

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LINKS

PHC Main Website

PHC Health Information

PHC Food Safety
(Scroll to View Sections)

FDA ALERT

VETCOM POCs

Approved Food Sources Directory

Protecting the Food Supply (PL 107-188)

EDUCATION

Field Sanitation Team Certification Course

Quartermaster Food Safety and Protection Course

NEHA Certified Professional - Food Safety (CP-FS)

PRESENTATIONS

AMEDD at QMS-AUG2008

Beyond Sanitation: SEP2008

Food Safety Update: FEB2008

Food Safety Update: NOV2008

articles

Food Risk Management

Hand Washing

Safe Egg Handling

Approved Sources

references

Flameless Ration Heater

Army Food Net

TB MED 530

FDA Food Code

NAVMED P-5010-1
(Manual of Naval Preventive Medicine, Food Safety)

AR 30-22
(3-55. Food Safety and Nutrition Training)

AR 30-22
(3-7. Installation Food Protection Programs)

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INFORMATION

Quartermaster Food Safety and Protection Course
Food Safety education and training is required for all food service personnel in accordance with Chapter 2, Section V of TB MED 530 (Occupational and Environmental Health Food Sanitation, 30 October 2002). The Quartermaster FSPCC is ideal for Supervisors, managers, and Contracting Officer Representatives of military food service operations and for medical personnel who perform sanitation and quality assurance.
The Quartermaster FSPCC through Distributed Learning is a cost effective and efficient way to achieve mission essential food safety education and professional development. Military food service personnel should complete the FSPCC, demonstrating proficiency in military food safety standards, before pursuing commercial food safety programs such as ServSafe®.
The FSPCC is developed by the QMS in coordination with the U.S. Army Public Health Command. The course is hosted on the Sustainment Center of Excellence, Lifelong Learning Portal through blackboard and is currently being revised featuring. Provide feedback to the JCCoE Food Safety Officer.
For administrative assistance, please contact:
Commercial - (804) 734-4360
DSN - 687-4360

Why Study Food Safety?

It is essential that personnel who work in food service operations understand the importance of safe food handling. As food service specialists, you are tasked with the considerable responsibility of feeding Soldiers or Marines in a garrison or field environment. Untrained and uneducated food service workers pose the greatest threat in the food service industry. It is imperative that you understand the important role of food safety in food service operations. Although quality food (looks, smells, and tastes good) is important, the safety of the food must take priority.

Understanding the importance of food safety is the beginning of a successful food safety program. The ultimate goal is to protect the Soldiers and Marines, who will eat the food that you prepare in your dining facility. You will more than likely consume the food that you prepare for your fellow Soldiers and Marines. A food borne illness contracted by any military personnel can drastically hinder mission accomplishment.

Food borne illnesses rarely get reported because the signs and symptoms are closely related to that of the flu. Most personnel dismiss the illness as the “24 hour flu”. The term that describes this magnitude of this problem is known as the “Iceberg Theory”. In comparison to what we see of an iceberg, symptoms of a food borne illness only reflect 10% of the problem. The other 90% of the problem, causing the most damage, goes unseen. The only way that a food borne illness can be accurately diagnosed is with a laboratory analysis of the individual’s feces, vomit or suspected food that caused the illness.