Dd Form 2973 PDF Details

The DD Form 2973, or the Food Operation Inspection Report, serves as a comprehensive tool designed to ensure food service operations maintain the highest standards of food safety and hygiene. This form meticulously outlines various key aspects of food operation inspections including facility name and address, the type of inspection being conducted—such as routine, follow-up, or based on complaints—along with detailed inspector information. It addresses key inspection areas such as person in charge, violations categorized as critical or non-critical, inspection ratings, and compliance status with specific provisions marked for critical deficiencies. Importantly, the form includes sections for temperature observations, remarks on observations, corrective actions, and signifies the imperative nature of addressing any identified health hazards promptly. Utilization of this form follows the instructions detailed in the Tri-Service Food Code, ensuring a standardized approach across military installations. As such, the form acts as an essential document in managing food safety, underscoring the critical facets of supervision, personnel hygiene, food handling practices, equipment maintenance, and facility cleanliness to mitigate risks associated with foodborne illnesses.

QuestionAnswer
Form NameDd Form 2973
Form Length4 pages
Fillable?No
Fillable fields0
Avg. time to fill out1 min
Other namesdd form 2973, dd form 2973 food operation inspection report, dd 2973, dd2973

Form Preview Example

FOOD OPERATION INSPECTION REPORT

 

 

 

 

(Read instructions in the Tri-S ervice Food Code, Appendix E , before completing this form)

 

 

 

1. FACILITY NAME

 

 

 

 

 

2. FACILITY ADDRESS

 

 

3. INSTALLATION

 

4. DATE (Y Y Y Y MMDD)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5. INSPECTION

 

 

Routine

 

Follow-up

 

Complaint

 

Preoperational

 

 

Other (S pecify)

 

 

 

TYPE (X one)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

6. INSPECTOR

 

a.

NAME

AND RANK

 

 

 

 

b. PHONE

c. E-MAIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

d. UNIT/ORGANIZATION

 

 

 

 

7. START TIME

8. END TIME

 

 

Various

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

timeframes

9. PERSON IN

 

a. FULL NAME

 

 

 

 

b. PHONE

c. OFFICIAL E-MAIL

 

 

 

CHARGE (PIC)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10.NUMBER AND TYPE OF VIOLATIONS

a.Critical

b.Non- critical

11.INSPECTION RATING

(X one)

Fully Compliant

Substantially Compliant

Partially Compliant

 

 

 

Non-Compliant (Provide date

Follow-up date

 

scheduled for follow-up)

 

 

 

12.COMPLIANCE STATUS (Numbered items and specified provisions noted with an asterisk * indicates a CRITICAL deficiency)

Mark “X” in the box to indicate the provision was NOT in compliance; circle N/O for items not observed or N/A for not applicable. Where multiple provisions are included in the item description, only mark the CRITICAL provision if non-compliant. An unmarked item indicates all provisions within the grouping are fully compliant. For items that are OUT of compliance, Mark “X” in the appropriate box for COS (corrected on-site during the inspection) and R (repeat violation from previous inspection.)

Item

 

 

 

 

 

 

 

 

Supervision and Training

 

 

COS

 

R

 

 

Item

 

 

 

 

 

 

Temperature Control

 

 

 

COS

 

 

R

1

 

 

 

 

Person in charge (PIC) is present; demonstrates

 

 

 

 

 

26

 

 

 

N/A

N/O

 

Approved thawing & slacking methods for

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

knowledge [

2-101.11*;

 

2-102.11*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

frozen PHFs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

27*

 

 

 

 

 

 

Proper cooking & reheating time and

 

 

 

2

 

 

PIC & employees: duties; training [

2-201.11(A)*]

 

 

 

 

 

 

N/A

N/O

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

temperature

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Health and Hygiene

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

28

 

 

 

 

 

 

Fruits & vegetables properly cooked for hot

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

N/A

N/O

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3

 

 

Hand wash facilities: supplied, accessible, used

 

 

 

 

 

 

 

 

 

 

 

 

holding

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4

 

 

 

 

N/O

 

 

 

Hands clean; properly washed

 

 

 

 

 

 

29*

 

 

 

 

 

 

Proper cooling time and temperature

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

N/A

N/O

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[ 2-301.11*;

 

2-301.12*;

2-301.14*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proper cooling methods; adequate

 

 

 

 

5

 

 

Ill employee reporting, restriction, exclusion

 

 

 

 

30

 

 

 

N/A

 

 

equipment

 

 

 

 

 

 

 

 

 

 

 

 

[ 2-201.11*;

2-201.12*;

 

2-201.13*]

 

 

 

 

 

 

31*

 

 

 

 

 

 

Proper hot holding temperature

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

N/A

N/O

 

 

 

 

 

 

 

 

 

 

N/

A

N/O

 

 

Bare hand/arm contact with food

 

 

 

 

32*

 

 

 

 

 

 

Proper cold holding temperature

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

N/A

 

 

 

 

 

 

 

 

6

 

 

 

 

N/A

N/O

 

 

[

3-301.11*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Consumer Advisory for raw/undercooked

 

 

 

 

7

 

 

Personal cleanliness: clothing; hair restraint; jewelry

 

 

 

 

33*

 

 

 

N/A

 

 

foods

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8

 

 

 

 

N/O

 

 

 

Eating, drinking, tobacco use in food

 

 

 

 

34

 

 

 

N/A

 

 

Time as public health control; variance

 

 

 

 

 

 

 

 

 

 

prep & service areas; proper tasting

 

 

 

 

 

 

 

 

 

procedures [

3-501.19*;

3-502.11*;

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

procedures [

3-301.12*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8-103.12*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Source, Identification, Condition

 

 

 

 

 

 

 

 

 

 

 

 

Utensils and Equipment

 

 

 

 

 

 

9*

 

 

Food & water from approved sources

 

 

 

 

 

 

 

35

 

 

 

N/A

 

 

Thermometers provided and accurate

 

 

 

10*

 

 

Food in good condition, safe, & unadulterated;

 

 

 

 

36

 

 

 

 

 

 

In-use utensils properly stored between use

 

 

 

 

 

 

 

 

 

 

 

 

N/A

 

 

 

 

 

 

 

 

receipt temperature

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

N/A

N/O

Required records available: shellstock

 

 

 

 

 

 

 

 

Food/non-

food contact surfaces: cleanable; installed;

 

 

 

11

 

 

 

 

 

 

 

 

 

tags [ 3-202.18*;

3-203.12*]; parasite

 

 

 

 

37

 

 

used [

4-101* various;

4-102.11*;

 

4-201.12*;

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

destruction

[

3-402.11*]

 

 

 

 

 

 

 

 

 

 

 

 

 

4-202.11*; 4-204.13*;

4-204.111*;

4-603.17*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

12

 

 

 

 

N/O

 

 

 

Food properly labeled; original

 

 

 

 

 

 

38

 

 

 

N/A

 

 

Utensils, equipment & linens properly dried,

 

 

 

 

 

 

 

 

 

 

 

 

 

container; major food allergen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

stored, handled

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

13*

 

 

 

 

N/A

N/O

 

 

Leftover PHFs properly labeled, stored,

 

 

 

 

39

 

 

Single-use/single-service items: properly stored & used

 

 

 

 

 

 

 

 

 

 

 

 

 

handled

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[ 4-502.12*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

14*

 

 

N/A

N/O

Proper date marking and disposition

 

 

 

 

40

 

 

 

N/A

 

 

Warewashing equipment: use; maintained;

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

test kits

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Contamination Protection and Prevention

 

 

 

41

 

 

Nonfood contact surfaces clean

 

 

 

 

 

 

 

15

 

 

 

 

N/A

N/O

 

 

Food separated and protected

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Physical Facilities

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[ 3-302.11*; 3-304.11*; 3-306.13*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

16

 

 

 

 

N/A

 

 

 

Fresh fruits and vegetables properly

 

 

 

 

42

 

 

Hot and cold water available; adequate capacity and

 

 

 

 

 

 

 

 

 

 

 

 

washed [

7-204.12*]

 

 

 

 

 

 

 

 

 

 

 

pressure

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

17*

 

 

 

 

N/A

 

 

 

Food contact surfaces cleaned &

 

 

 

 

43

 

 

N

/A

 

 

Plumbing cross connections; backflow

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

sanitized

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

devices [

specify critical:]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

18*

 

 

Proper disposition of returned, previously served,

 

 

 

 

44

 

 

Sewage &

waste water properly disposed; grease traps

 

 

 

 

 

reconditioned, & unsafe food

 

 

 

 

 

 

 

 

 

 

 

 

[

 

5-402.11*;

5-402.13*;

5-403.11*]

 

 

 

 

 

 

19

 

 

Contamination prevented during food prep, storage

 

 

 

 

45

 

 

Garbage/refuse proper disposal; facilities maintained;

 

 

 

 

 

& display [

3-304.11*;

 

3-306.13*]

 

 

 

 

 

 

 

 

 

 

covered receptacles

 

 

 

 

 

 

 

 

 

20*

 

 

 

 

N/A

 

 

 

Food additives approved & proper use

 

 

 

 

46

 

 

Restrooms properly installed, supplied, maintained

 

 

21

 

 

Protection

from ice used as coolant [

3-303.11*];

 

 

 

 

 

47

 

 

Physical facilities: installed, maintained, cleaned

 

 

 

 

 

food contact with water/ice

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[

 

6-202.111*]

 

 

 

 

 

 

 

 

 

22

 

 

 

 

N/A

N/O

 

 

Gloves used properly

 

 

 

 

 

 

 

48

 

 

Lighting: adequate; proper fixtures

 

 

 

 

 

 

 

23

 

 

 

 

N/A

 

 

 

Wiping cloths: properly used and stored

 

 

 

 

49

 

 

 

N/A

 

 

Ventilation & hoods: adequate, maintained

 

 

24

 

 

Insects, rodents, animals: not present

 

 

 

 

 

 

 

50

 

 

 

N/A

 

 

Ice machines properly maintained

and

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

operated

 

 

 

 

 

 

 

 

 

 

 

 

Toxic substances properly identified, stored & used

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

25

 

 

[

 

 

 

7-201.11*;

7-202.12*;

7-203* thru 7-207*;

 

 

 

 

51

 

 

Other findings: X this box and enter provision number with

 

 

 

 

 

 

 

7-301.11*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

findings in block 17, RE MARKS .

 

 

 

 

 

 

 

DD

FORM 2973, NOV 2013

 

 

REPLACES DA FORMS 5161-R, 5162-R, NAVMED 6240/1, AND AF FORM 977,

 

Page 1 of _____ Pages

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WHICH ARE OBSOLETE.

 

 

 

 

 

 

 

 

 

 

 

 

FOOD OPERATION INSPECTION REPORT

 

 

13. FACILITY NAME

 

14. DATE

 

15. INSPECTION

 

 

Routine

 

Follow-up

 

 

Complaint

 

 

 

 

 

 

 

TYPE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preoperational

 

Other:

 

 

 

 

 

 

16. TEMPERATURE OBSERVATIONS (Mark the temperature scale used)

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Item & Location

Temp

 

Food Item & Location

 

 

Temp

 

Food Item & Location

 

Temp

 

 

 

oF / oC

 

 

 

oF / oC

 

 

oF / oC

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

17. REMARKS (Observations and Corrective Actions)

Summary of findings, corresponding provision number, and recommended corrective actions. (Corrective action is required within the time frames

 

specified below, or as stated in sections 8-405.11 and 8-406.11 of the Tri-S ervice Food Code)

IHH

Mark this box if an imminent health hazard (IHH) was found; describe the situation and remediation in this section.

Item

Number

 

Inspection Rating Criteria:

 

 

 

 

 

Partially Compliant = no IHH and 3 or more Critical findings COS, and/or 6 or

 

 

Fully Compliant = no deficiencies

 

 

 

 

more Non-Critical findings.

 

 

Substantially Compliant = no IHH and 2 or less Critical findings

 

 

 

 

Non-Compliant = IHH present, or one or more Critical findings not COS.

 

 

corrected on site (COS), and/or 5 or less Non-Critical findings

 

 

 

 

 

 

18.SIGNATURE Signature on this form represents acknowledgement that the person in charge has been briefed on the deficiencies noted, corrective actions and time frame for completion, the final inspection rating, and date scheduled for follow-up inspection (non-compliant ratings only).

a. INSPECTOR SIGNATURE

b. DATE SIGNED

 

 

c. PERSON IN CHARGE SIGNATURE

d. DATE SIGNED

 

 

DD FORM 2973 (BACK), NOV 2013

Page 2 of _____ Pages

FOOD OPERATION INSPECTION REPORT (Continued)

FACILITY NAME

DATE

INSPECTION TYPE

 

Routine

 

-up

 

Complaint

 

 

Follow

 

 

Preoperational

 

Other:

 

 

 

 

 

 

 

 

 

 

 

 

 

TEMPERATURE OBSERVATIONS (Mark the temperature scale used)

Food Item & Location

Temp

oF / oC

Food Item & Location

Temp

oF / oC

Food Item & Location

Temp

oF / oC

REMARKS (Observations and Corrective Actions)

Item

Number

Summary of findings, corresponding provision number, and recommended corrective actions. (Corrective action is required within the time frames specified below, or as stated in sections 8-405.11 and 8-406.11 of the Tri-Service Food Code)

INSPECTOR’S

 

 

 

Fully Compliant

 

Partially Compliant

INITIALS

 

FINAL INSPECTION

 

 

 

 

 

 

 

 

 

 

RATING

 

 

 

 

 

PIC’S INITIALS

 

 

Substantially Compliant

 

Non-Compliant

 

 

 

 

 

 

 

 

 

 

 

 

DD FORM 2973 (CONTINUATION PAGE), NOV 2013

 

Page 3 of _____ Pages

INSTRUCTIONS FOR MARKING THE FOOD OPERATION INSPECTION REPORT

1.

FACILITY NAME. As stated.

13.

FACILITY NAME. As stated. (Should match first page)

2.

FACILITY ADDRESS. Provide the street number, city, state, and zip

14.

DATE. As stated. (Should match first page)

 

code.

15.

INSPECTION TYPE. Place an “X” in the box to indicate the type

3.

INSTALLATION. Provide the name of the military installation, camp,

 

of inspection being conducted. Select only one. If “Other” is

 

training area, or vessel where the food operation is located.

 

marked, specify the inspection type (e.g., Self Evaluation, Walk-

4.

DATE. As stated.

 

through). (Should match first page)

16.

TEMPERATURE OBSERVATIONS. For food, identify the food

5.

 

INSPECTION TYPE. Place an “X” in the box to indicate the type of

 

item and location of the food in the facility when the internal

 

inspection being conducted. Select only one. If “Other” is marked,

 

product temperature was taken (e.g., meatloaf/serving line). For

 

specify the inspection type (e.g., Self Evaluation, Walk-through)

 

equipment, identify the equipment type and location in the

6.

 

 

facility where the ambient air temperature was taken (e.g., walk-

INSPECTOR. Provide the full name (and military rank), phone number

 

in refer #2, outside). Provide the temperature measurement as

 

with area code, official e-mail, and assigned unit of the person

 

indicated on your thermometer. Mark the temperature scale

 

conducting the inspection.

 

used (oF or oC). If more space is needed to document

7.

 

 

measurements, use the REMARKS section or continuation

START TIME. Time the inspection began; use 24-hour clock notation.

 

page.

8.

END TIME. Time the inspection officially ended; use 24-hour clock

17.

REMARKS. Briefly describe specific observations for

 

notation. Place an “X” in the box to indicate the inspection occurred at

 

deficiencies.

 

multiple time intervals throughout the day.

 

- IHH – Place an “X” in the box if an imminent health hazard was

9.

 

 

found and describe the situation in the space provided.

PERSON IN CHARGE (PIC). Provide the full name (and military rank),

 

- Item Number – Indicate the item number from the list of

 

phone number with area code, and official e-mail of the PIC who

 

provision groupings in block 12, COMPLIANCE STATUS, on

 

accompanied the inspector.

 

page 1 where a deficiency was found, describe the findings, and

10.

NUMBER AND TYPE OF DEFICIENCY. Provide the total number of

 

provide remediation guidance.

18.

 

 

“Critical” deficiencies and “Non-critical” deficiencies found during the

SIGNATURE. The inspector and PIC sign and date the form

 

inspection. Do not mark the box if no deficiencies were noted.

 

after reviewing inspection findings, the facility inspection rating,

11.

INSPECTION RATING. Using the “Inspection Rating Criteria” provided

 

remediation actions, and the scheduled follow-up date (for non-

 

compliant inspection ratings only.)

 

on page 2 of the form, place an “X” in the box to indicate the overall

 

Page Number. Indicate the page number and total number of

 

level of compliance for the facility. When a “non-compliant” rating is

 

 

assessed, provide the date in which a follow-up inspection will be

 

pages starting on page 1 and on subsequent pages containing

 

conducted.

 

inspection data.

Provision Quick Reference Guide

12.COMPLIANCE STATUS. Refer to the listed provisions for a detailed discussion regarding assessment criteria in each item grouping. Appendix E, Section II of the Tri-Service Food Code provides a summary guide for debiting each item grouping. (Item numbers containing an asterisk * indicates all provisions within the grouping are CRITICAL. Non-critical items within a grouping are scored as critical if the Item Number was marked as non- compliant. Provision numbers that are bolded are CRITICAL requirements.)

1s26 3-501.12; 3-501.132-101.11*; 2-102.11(A); 2-102.11(B)*; 2-102.11(C)

 

 

2

 

2-103.11; 2-201.11(A)*; 2-501.11; 2-502.11; 2-503.11; 2-503.12;

 

27*

 

3-401.11*; 3-401.12*; 3-403.11*

 

 

 

2-503.13; 2-505.11

 

28

 

3-401.13

 

 

3

 

5-202.12; 5-203.11; 5-205.11; 6-301.11 thru 6-301.14

 

29*

 

3- 501.14*

 

 

4

 

2-301.11*; 2-301.12*; 2-301.14*; 2-301.15; 2-301.16

 

30

 

3-501.15; 4- 301.11

 

 

5

 

2-201.11*; 2-201.12*; 2-201.13*; 2-401.12

 

31*

 

3-501.16*

 

 

6

 

3-301.11*; 3-301.11(C) s

 

32*

 

3-501.11*; 3-501.16*

 

 

7

 

2-302.11; 2-303.11; 2-304.11; 2-402.11

 

33*

 

3-603.11*

 

 

8

 

2-401.11; 3-301.12*

 

34

 

3-501.19*; 3-502.11*; 8-103.12*; 8-201.13

 

 

9*

 

3-201.11* thru 3-201.18*; 3-202.13*; 3-202.14*; 3-202.110*; 5-101.13*

 

35

 

4-203.11; 4-203.12; 4-302.12; 4-502.11

 

 

10*

 

3-101.11*; 3-202.11*; 3-202.15*

 

36

 

3-304.12

 

 

11

 

3-202.18*; 3-203.12*; 3-402.11*; 3-402.12

 

 

 

3-304; 4-101.11* thru 4-101.15*; 4-102.11*; 4-201.11; 4-

 

 

12

 

3-203; 3-302.12; 3-602.11

 

37

 

201.12*; 4-202.11*; 4-202 various; 4-204.13*; 4-204.111*; 4-

 

 

13*

 

3-501.110*

 

 

 

204; 4-302.11; Parts 4-4 & 4-5; 4-603.17*; 4-902

 

 

 

 

 

 

 

 

 

14*

 

3-501.17*; 3-501.18*

 

38

 

Various in subparts: 4-801; 4-802; 4-803; 4-901; 4-903; 4-904

 

 

 

 

 

 

 

 

 

15

 

3-302.11*; 3-304.11*; 3-304.15; 3-306.13*

 

39

 

4-502.12*; 4-502.13; 4-903.11; 4-903.12; 4-904.11

 

 

 

 

 

 

 

 

 

 

16

 

3-302.15; 7-204.12*

 

40

 

4-204; 4-204; 4-301.12; 4-301.13; 4-302.14; 4-501; 4-603

 

 

 

 

 

 

 

 

 

 

17*

 

4-501.111; 4-501.112; 4-501.113; 4-501.114*; 4-501.115; 4-601.11(A)*;

 

41

 

4-601.11; 4-602.13

 

 

 

4-602.12; 4-702.11*; 4-703.11*

 

42

 

5-103.11; 5-103.12; 5-104.11

 

 

18*

 

3-306.14*; 3-701.11*

 

43

 

Various in subparts: 5-202; 5-203; 5-205; 5-301; 5-302;

 

 

19

 

3-304.11*; 3-305.11; 3-305.12; 3-305.14; 3-306.11; 3-306.12;

 

 

5-304; [some critical provisions apply]

 

 

 

3-306.13*; 3-307.11; 6-404.11

 

44

 

5-401.11; 5-402.11*; 5-402.12; 5-402.13*; 5-403.11*

 

 

 

 

 

 

 

 

20*

 

3-202.12*; 3-302.14*

 

45

 

5-501.11 thru 5-501.16; 5-501.18; 5-501.19; 5-501.110 thru 5-

 

 

 

 

 

 

 

 

 

 

501.116; 5-503; 6-202.110

 

 

 

 

 

 

 

 

 

 

21

 

3-303.11*; 3-303.12

 

46

 

5-203.12; 5-501.17; Parts 6-1, 6-2, 6-3, 6-4 & 6-5

 

 

22

 

3-304.15

 

47

 

4-301.15; 4-401.11; 4-803.13; Parts 6-1, 6-2 & 6-5; 6-202.111*

 

 

23

 

3-304.14; 4-101.16; 4-901.12

 

48

 

6-202.11; 6-303.11

 

 

24

 

2-403.11; 6-202.13; 6-202.15; 6-202.16; 6-501.111

 

49

 

4-202.18; 4-301.14; 6-202.12; 6-304.11; 6-304.12; 6-501.14

 

 

25

 

Chapter 7; 7-201.11*; 7-202.12*; 7-203* thru 7-207*; 7-301.11*

 

50

 

4-401.12; 4-503.11; 4-503.12

 

 

DD

FORM 2973 (INSTRUCTIONS), NOV 2013

 

 

 

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