NPFC - MIL-HDBK-3006
GUIDELINES FOR AUDITING FOOD ESTABLISHMENTS
| Organization: | NPFC |
| Publication Date: | 1 June 2008 |
| Status: | active |
| Page Count: | 245 |
scope:
This handbook provides guidance related to conducting audits of commercial food establishments. The requirements for these audits and related DOD policy are contained in MIL-STD-3006C and AR 40-657/NAVSUPINST 4355.4F/MCO P1010.31G and AFI 48-116, respectively. This handbook is based on the Current Good Manufacturing Practices (CGMP) requirements, as provided in Title 21, Code of Federal Regulations (CFR), Part 110 as the basic sanitation standards for food establishments. The CGMP requirements are based upon the Federal Food, Drug and Cosmetic Act of 1938, as amended. The handbook also provides specific product guidance within individual appendices for use in the auditing process.
intended Use:
This handbook is intended to be used as guidance for auditing commercial food establishments.
Document History
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