Technical Exhibit L Tri-Service-Food-Code TB MED 530

TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP

TECHNICAL BULLETIN

Tri-Service Food Code

APPROVED FOR PUBLIC RELEASE; DISTRIBUTION IS UNLIMITED.

HEADQUARTERS, DEPARTMENT OF THE ARMY

1 March 2019

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SUMMARY OF CHANGES

TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP

Tri-Service Food Code
This revision, dated 30 July 2018—
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Updates the table of contents to include the list of provisions contained under each subpart and hyperlinks each provision to the chapter.
Amends Part 1-4 to clarify applicability of this document; amends the guidance in paragraph 1-6.c. to increase understanding on how to properly use this publication.
Amends 2-102.11(A) to include patterns of reoccurring violations as an assessment measure for demonstration of knowledge.
Adds 2-102.12 to clarify a designated person in charge (PIC) must have supervisory or management authority [2013 FDA Food Code change].
Amends 2-102.20 to clarify approved resources for attaining Food Protection Manager Certification. Adds paragraph 2-103.11(H) requiring routine monitoring of food temperatures during hot and cold holding [2013 FDA Food Code change].
Adds nontyphoidal Salmonella in sections 2-201.11, 2-201.12, and 2-201.13 as a reportable illness requiring exclusion or restriction [2013 FDA Food Code change].
Adds new paragraph 2-301.14(I) for washing hands after handling currency [2013 FDA Food Code change]. Amends 2-301.16(A)(2) to address hand antiseptics as a food additive [2013 FDA Food Code change]. Amends 2-501.11(B) to clarify refresher training requirements for individuals certified as a Food Protection Manager.
Amends 2-502.11 and 2-503.11 to address food employee training requirements when an establishment only serves food that does not require time or temperature control for safety. Amends 2-503.13(A) to eliminate the minimum training time required for temporary food employees. Adds 2-601.11 to address clean-up of vomiting and diarrheal events [2013 FDA Food Code change]. Adds new paragraph 3-301.11(D) to clarify allowances for bare hand contact with ready-to-eat (RTE) food [2013 FDA Food Code change].
Adds new paragraph 3-304.11(C) to allow food contact with linens and napkins [2013 FDA Food Code change].
Adds new paragraph 3-304.12(G) to prohibit soaking in-use utensils in a sanitizing solution between uses. Amends 3-304.13 to clarify the term “napkin” refers to “cloth” napkins [2013 FDA Food Code change].