In-Port Feeding System for Shipboard Personnel. Volume 4. Recommended Quality Control Requirements for a Central Food Service System

摘要

This report contains recommended quality control requirements needed to support a proposed US Navy central foodservice system where products are to be prepared centrally and distributed to satellite outlets for heating, serving and consumption. It is proposed that a hazard analysis critical control point (HACCP) evaluation be utilized to insure that foods produced and consumed are of high nutritional and sensory quality as well as safe from pathogenic foodborne microorganisms. This report is volume 4 of a four-volume series. The other titles are volume 1, An In-Port Feeding System for Shipboard Personnel; volume 2, A cost Benefit Analysis of the Use of Convenience Foods in a Military Foodservice Operation; and volume 3, A Personnel, Equipment and Facility Evaluation of the Enlisted Dining Facilities at NAS North Island and NAVSTA San Diego.