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European College of Veterinary Public Health (ECVPH) Annual Congress Perugia, Italy, October 18th 2018

FOOD SAFETY IN MILITARY OPERATIONS

COL Simone SIENA ITA ARMY VS, DVM

PURPOSE

To give an overview about organization and procedures on food safety within force health protection during military operations.

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•  MILITARY OPERATIONS

•  NATIONAL ORGANIZATION

•  INTERNATIONAL STANDARDIZATION

•  CONCLUSIONS

AGENDA

MILITARY OPERATIONS

•  Homeland security

•  North Atlantic territories security and concerns

•  Supporting peace and international security according to Human Rights and UN Charter

•  Supporting other national branches in case of emergency (earthquake, flooding, etc.)

ITA MILITARY FORCES MISSION

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EMERGENCY SURGERY

FOOD SAFETY

CHEMOPROFILAXIS

IMMUNIZATION

MILITARY OPERATIONS

Measures and/or procedures to prevent orreduce casual1es and to mantain opera1onalcapability.

ForceProtec)on

ForceHe

althProt

ec-on

FOODSAFETYINMILITARYOPERATION

HEALTHRISKASSESSMENTHACCP–GMP-GHP

CONTROLALERT

TRAINING

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NATIONALORGANIZATION

REF.:-EUREGULATION-NATIONALLEGISLATION-NATOPUBBLICATIONS

AIM:-LEGISLATIONKNOWLEDGE-FOODPRODUCTIONFACILITIESREGISTRATIONANDHYGIENICMANAGING-GUIDELINESONAUDIT,INSPECTIONSANDCONTROLS

TARGET:CDR,MED./VET.,FOODCHAINPERSONNEL

MILESTONES

REGISTRATION

INFRASTRUCTURE MINIMUM REQUIREMENTS GMP - GHP

INSPECTIVE AUTHORITY

TRAINING OF PERSONNEL

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INTERNATIONAL ORGANIZATION FOR MILITARY OPERATIONS

(example)

NATO - FWSVS EP (Food and Water Safety and Veterinary Services

Expert Panel)

NATO - COMEDS (Committee of the Chiefs of Military Medical Services)

NATO

STANDARDIZATION

•  interoperability

•  safety, defence and quality of food processors and suppliers

•  audit reports

•  guidance on food production

•  minimum requirements for food production facilities

COMEDS

FWSVSEP

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Purpose

Audit protocol

Minimum criteria for food processors and suppliers

Audit report Food Processors

Audit report Food Suppliers

3CHAPTERS

2ANNEXEES

CHAPTER 2 AUDITORAUDITAUDITEESCORINGTHEREPORT(cri9cal,major,observa9ons)

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FOODSUPPLYANDPRODUCTIONPROCESSES

FOODSERVICESPERSONNEL

CLEANINGANDSANITATION

PESTCONTROL

BUILDINGSANDSTRUCTURES

5CHAPTERS

Pathogenicmicro-organism

Storageguidelinesfordifferentfood

InternalCookingTemperaturesforMealDishes

MealProduc1onControlChart,MenuPlanningtominimizeFood

SafetyRisk

14ANNEXEES

ModelforCleaningandSanita1on

AcceptableStandards–Regular,ColdandHotMeal

MedicalFitnessToHandleFood

Defini1ons

DecisionFlowchart–EstablishingFieldCatering

Opera9on

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1CHAPTER-Introduc9on

Foodopera1oninspec1onreport

Instruc1onforcomple1nginspec1onreport

Referencesforinspec1on/auditreport

3ANNEXEES

INSPECTION FORM

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CONCLUSIONS

FOOD SAFETY MILITARY OPERATIONS

GRADUATE SUBJECT MATTER

EXPERT

RISK ANALYSIS

INTERNATIONAL

RELATIONSHIP

STANDARDIZATION

TRAINING CONTINUING

EDUCATION

Thank you for your attention

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