FOREWORD
1. SCOPE
2. APPLICABLE DOCUMENTS
3. DEFINITIONS
4. GENERAL GUIDANCE
5. AUDIT PROCEDURES FOR SANITATION AUDITS
6. REPORTING PROCEDURES
7. NOTIFICATION GUIDANCE FOR UNACCEPTABLE SANITATION AUDITS
8. STANDARDIZED FORMATS AND INSTRUCTIONS
9. NOTES
APPENDIX A - GENERAL PROVISIONS
APPENDIX B - BAKERY
APPENDIX C - MANUFACTURED CHEESE PRODUCTS
APPENDIX D - PASTEURIZED MILK PRODUCTS
APPENDIX E - SHELL EGGS
APPENDIX F - FROZEN DESSERTS
APPENDIX G - ICE
APPENDIX H - FISH AND FISHERY PRODUCTS
APPENDIX J - PASTEURIZED, REFRIGERATED JUICES
APPENDIX K - BOTTLED WATER
APPENDIX L - OFF POST CATERERS, CIVILIAN RESTAURANTS AND
READY-TO-EAT MANUFACTURED PRODUCTS
APPENDIX M - SLAUGHTER AND FABRICATION OF MEAT PRODUCTS
OCONUS
APPENDIX N - DRY DAIRY PRODUCTS
APPENDIX O - SLAUGHTER AND FABRICATION OF POULTRY
PRODUCTS OCONUS
APPENDIX P - FRESH-CUT FRUITS AND VEGETABLES
APPENDIX Q - MANUFACTURED EGG PRODUCTS
APPENDIX R - MUSHROOMS
APPENDIX S - VEGETABLE SPROUTS
APPENDIX T - LOW-ACID CANNED FOODS (LACF)
APPENDIX U - COOK/CHILL AND SOUS VIDE PROCESSING
APPENDIX W - FRESH FRUIT AND VEGETABLE SUPPLIERS
(UNPROCESSED) IN OCONUS AREAS
APPENDIX Y - FOOD DEFENSE PROGRAM
CONCLUDING MATERIAL