1. Functions and Responsibilities

2. Define roles/responsibilities for Food Safety Objectives هدف

3. Responsibilities Food Safety Program Overview مرور

4. Responsibilities Why do we have a program? Prevent Foodborne Illness (FBI) Protect the Financial Interest of the Government Quality rather than Wholesomeness Afghan National Army Food Code (1 st Edition)

5. Responsibilities Prevent Foodborne Illness 2 major areas Wholesome through inspection (safety) Wholesome through preparation and handling (sanitation)

6. Preventive Medicine Service Advises the commander on the food sanitation and food safety implications of military operations Conducts official food safety inspections Provides medical examination of food service personnel Provides technical guidance and assistance for training of non- supervisory personnel Establishes a formal training program for certification of supervisory food service personnel Integrated pest management programs Conducts epidemiological investigations

7. Three Main Programs Food Inspection (Safety) Food Facility Sanitation Foodborne Illness (FBI) Outbreak Investigations

8. Flow of Food ProcurementTransportationStoragePreparationServing Terrorist and Sabotage Always a concern Public Health Involved at every step

9. Where Does Food Inspection Occur? Two main areas ProcurementFacility

10. Procurement Farm Processing Plant (Slaughter)

11. Food Facility Sanitation Focuses on food facility sanitation and food handling Reference: ANA Food Code

12. Foodborne Illness Outbreak Investigations People experience the same illness after eating the same food and the food is the source of disease

13. Summary Responsibilities Food Safety Program

14. Review Questions Why do we have a program? What are the steps in food flow? When would an outbreak investigation occur? Name at least 2 responsibilities of Preventive Medicine service.

15. Questions?سوالات