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

Abstract

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.

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Document Details

Document Type
Technical Report
Publication Date
Oct 01, 1981
Accession Number
ADA137537

Entities

People

  • B. Sattler
  • R. Josephson

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical
  • Space

DTIC Thesaurus Topics

  • Bacteria
  • Contamination
  • Convenience Foods
  • Engineering
  • Food Preparation
  • Frozen Foods
  • Health Services
  • Medical Personnel
  • Microbiology
  • Microorganisms
  • New York
  • Pathogenic Bacteria
  • Poisoning
  • Public Health
  • Standards
  • Test And Evaluation
  • United States

Readers

  • Gender and Food Studies
  • Naval Architecture and Marine Engineering.
  • Systems Analysis and Design

Technology Areas

  • Space