MIL-HDBK-3006C

GUIDELINES FOR AUDITING FOOD ESTABLISHMENTS

contributor author	ARMY - MD2 - Office of the Surgeon General
date accessioned	2017-09-04T18:26:14Z
date available	2017-09-04T18:26:14Z
date copyright	06/01/2008
date issued	2008
identifier other	IKWAHCAAAAAAAAAA.pdf
identifier uri	https://lib.yabesh.ir/std/handle/yse/208394
description abstract	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.
language	English
title	MIL-HDBK-3006C	num
title	GUIDELINES FOR AUDITING FOOD ESTABLISHMENTS	en
type	standard
page	245
status	Active
tree	ARMY - MD2 - Office of the Surgeon General:;2008
contenttype	fulltext
subject keywords	Worldwide Directory