g. Processing. Processing is any step in the manufacture or preparation of a
product into its final form.
h. Production Area. The production area is the room or area in which
i. Product Area. The product area is the production area and all other areas
where the product, ingredients, and packaging materials are handled or stored.
j. Product Zone (Food Contact Surface). The product zone is the surface of
any equipment or other material that contacts the product or ingredients during
k. Sanitize (Sanitization). Sanitization is adequate treatment of product zones
by a process that is effective in destroying vegetative cells of pathogenic bacteria and in
substantially reducing other microorganisms. Such treatment must not adversely affect
the product and shall be safe for the consumer.
l. Wholesome. Wholesomeness is that characteristic possessed by a food
product that is conducive to good health and well being in the consumer.
a. Army Regulation 40-657, Veterinary/Medical Food Inspections and
Laboratory Service. This document is a multiservice regulation used by the Army, Air
Force, Navy, and Marines.
(1) This regulation defines the food inspection mission of the military
veterinary services. It prescribes the general policies and procedures to be followed in
the inspection of food and food establishments used to supply all military departments.
(2) This regulation applies to the inspection of food procured for the military
services by local or central procurement activities with appropriated or nonappropriated
funds. Its provisions are applicable to all food intended for human consumption. In
addition, this regulation applies to the Army National Guard and the US Army Reserve,
the military and civilian establishments, facilities, equipment, and methods used in the
manufacturing, processing, storing, issuing, and shipment of food.
b. Military Sanitary Standards. General sanitary requirements for food
establishments furnishing food to the military services are contained in military sanitary
(1) There are military sanitary standards for shell-egg plants, food plants,
milk-evaporating-and-drying plants, commissaries, bakeries, frozen-dessert plants,
soft-drink plants, cheese and cheese product plants, meat processing plants in
overseas areas, and butter plants.