MIL-STD-3006 Revision C:2008
Current
The latest, up-to-date edition.
SANITATION REQUIREMENTS FOR FOOD ESTABLISHMENTS
FOREWORD
1. SCOPE
2. APPLICABLE DOCUMENTS
3. DEFINITIONS
4. GENERAL REQUIREMENTS
5. DETAILED REQUIREMENTS
6. 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
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