Dd Form 2974 PDF Details

The DD Form 2974 is a vital component in maintaining high standards of food safety and sanitation within military operations, playing a critical role in ensuring the health and well-being of service members. Developed as a structured checklist for the inspection of tactical kitchen food sanitation, this form encompasses a variety of elements essential for the evaluation of food service operations in military settings. With fields ranging from the date of inspection and geographic location of the operation to detailed inspection ratings and compliance status, the form guides inspectors through a comprehensive assessment process. It addresses key areas such as facility cleanliness, pest control, food storage and preparation, personal hygiene, and temperature control among others. Critical and non-critical violations are meticulously documented to facilitate prompt corrective actions, while routine, follow-up, preoperational, and complaint-based inspections are differentiated to tailor the inspection process to specific circumstances. Each section of the form, enriched by guidance from the Tri-Service Food Code, empowers inspectors to thoroughly evaluate military food service operations against rigorously defined standards, ensuring that measures are in place to protect service members from health hazards associated with food consumption.

QuestionAnswer
Form NameDd Form 2974
Form Length4 pages
Fillable?No
Fillable fields0
Avg. time to fill out1 min
Other namesPreoperational, form 2974, dd form 2974, 3-compartment

Form Preview Example

TACTICAL KITCHEN FOOD SANITATION INSPECTION

1. DATE (YYYYMMDD)

(The Tri-Service Food Code, Appendix E, provides guidance for completing this form)

 

2. MILITARY UNIT

 

 

 

 

 

3. GEOGRAPHIC LOCATION OF OPERATION

 

a. STATE/COUNTRY

 

 

 

 

 

 

 

 

 

b. NAME OF CAMP/INSTALLATION

 

 

 

 

4. SETTING

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Training

 

Deployment*

 

5. PERSON IN

a. RANK AND NAME

 

 

 

 

b. PIC PHONE

 

c. PIC OFFICIAL E-MAIL

 

 

 

CHARGE (PIC)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

6. INSPECTION

 

 

Routine

 

 

 

 

Follow-up

 

 

 

Complaint

 

 

Preoperational

 

 

 

Other (Specify)

 

 

 

TYPE (X one)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7. INSPECTOR

a.

RANK AND NAME

 

 

 

 

b. PHONE

 

 

 

 

c. E- MAIL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

d. UNIT/ORGANIZATION

 

 

 

 

 

 

 

 

 

 

 

 

8. START TIME

 

 

9. END TIME

 

Various timeframes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10. NUMBER

a. Critical

 

 

 

 

11. INSPECTION

 

 

 

Fully Compliant

 

 

 

Substantially Compliant

 

Partially Compliant

 

AND TYPE OF

 

 

 

 

 

 

 

 

RATING

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

b. Non-

 

 

 

 

 

 

 

 

Non-Compliant (Provide date

 

Follow-up date

 

 

 

VIOLATIONS

 

 

 

 

 

(X one)

 

 

 

 

 

 

 

 

critical

 

 

 

 

 

 

 

 

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; Where multiple provisions are included in the item description, only mark the CRITICAL provision if it

was found non-compliant. An unmarked item indicates all provisions within the item 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).

 

 

Item

 

 

Facilities

 

 

COS

 

 

Item

 

 

Utensils and Equipment

 

 

COS

 

 

1

 

Location/site selection: proximity to latrines, waste

 

 

 

27

 

Thermometers provided and accurate

 

 

 

 

 

 

disposal; drainage

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2

 

Non-standard military structures/facilities conform to

 

28*

 

Food contact surfaces cleaned & sanitized

 

 

 

 

 

 

Temporary Food Establishment requirements

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3

 

Floors/ walls/ceiling: clean, serviceable, no standing water

 

29

 

Utensils & equipment properly dried, stored, handled

 

 

 

4

 

Hand wash facilities: supplied, accessible, & used;

 

30

 

Equipment & utensils: good repair/operational; authorized

 

 

 

 

approved hand sanitizer

 

 

 

 

 

 

materials [ 4-101.11*; 4-102.11*;

4-201.12*,

4-202.11*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5

 

Toilets: location

 

 

 

 

 

 

31

 

Nonfood contact surfaces clean

 

 

 

 

 

 

 

6

 

Warewashing facility: 3-compartment sink system;

 

32

 

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

 

 

 

 

drainboard; proper use & maintained; test kits

 

 

 

 

 

[

4-502.12*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ventilation maintained IAW governing military publications;

 

 

 

 

Wiping cloths: properly used and stored; sponge

 

 

 

 

7

 

grease & humidity control when operated in an alternate

 

 

 

33

 

 

 

 

 

 

 

prohibition

 

 

 

 

 

 

 

 

 

 

 

 

trailer/building/structure

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8

 

Lighting: adequate for tactical situation or alternate

 

 

 

 

 

 

Water

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

facilities used

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

9

 

Sewage, grease & waste water properly disposed

 

34*

 

Potable water: supplied & used; approved source; quality

 

 

 

 

 

 

Garbage/refuse proper disposal; facilities maintained;

 

 

 

 

 

 

Plumbing & bulk storage: approved system or storage

 

 

 

10

 

 

35

 

container; no cross connections; inspected/maintained

 

 

 

 

 

covered receptacles

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[

9-304.12*;

5-101.12*;

 

5-201.11*;

5-202.11*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

11

 

Wood pallet use: clean; exchanged; serviceable; subfloor –

 

36

 

Sufficient quantity of potable water to support food

 

 

 

 

easily cleanable & prevents pest harborage

 

 

 

 

 

operations and sanitation

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

12

 

Pest control measures & devices: proper use, prevents

 

37*

 

Chlorine residual (bulk water): present & monitored

 

 

 

 

 

food contact surface contamination

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

13

 

Insects, rodents, animals: not present

 

 

 

 

 

 

 

 

 

Health and Hygiene

 

 

 

 

 

14

 

Toxic substances properly identified, stored & used

 

38

 

Ill employee: reporting, restriction & exclusion

 

 

 

 

 

 

[

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

7-301.11*]

 

 

 

 

[ 2-201.11*; 2-201.12*; 2-201.13*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food

 

 

 

 

39

 

Eating, drinking, and tobacco use in food prep & service

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

areas; proper tasting procedures

[3-301.12*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

15*

 

Food & bottled water from approved sources

 

 

 

 

40

 

Personal cleanliness: clothing; hair restraint; jewelry

 

 

 

16*

 

Food in good condition, safe, &

unadulterated; receipt

 

41

 

Hands clean and properly washed [

2-301.11*;

 

 

 

 

 

temperatures

 

 

 

 

 

 

 

 

2-301.12*;

2-301.14*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

17

 

Proper cold holding temperature & refrigeration/cold

 

42

 

Camouflage paint & toxic coatings on hands/arms/face

 

 

 

 

 

storage facilities [

9- 502.11(C)*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

18*

 

Proper thawing & slacking for frozen PHF (TCS) foods

 

43*

 

Bare hand/arm contact with food

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

19*

 

Proper cooking temperature

 

 

 

 

 

44

 

Disposable gloves used properly

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proper hot holding temperature and/or use of Time as

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

20*

 

 

 

 

 

Supervision and Training

 

 

 

 

 

 

public health control

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

21

 

Fresh fruits and vegetables washed & disinfected; night

 

45

 

Person in charge (PIC) present and demonstrates

 

 

 

 

soil/sewage fertilizer used [

9-502.17(D)*]

 

 

 

 

 

knowledge [

2-101.11*;

2-102.11*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

22

 

Food separated & protected: storage, prep, transport

 

46

 

PIC and food employees: duties; training [ 2-101.11(A)*]

 

 

 

 

 

[

3-302.11*;

3-304.11*]

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

23*

 

Prohibition for serving raw/undercooked PHF(TCS) foods

 

 

Other findings: For deficiencies not otherwise listed on this form, specify

 

 

 

to highly susceptible populations

 

 

 

 

 

the provision number and cite the deficiency.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

24

 

Insulated food containers: proper use; labeled

 

 

 

 

47

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

25*

 

Leftover PHF prohibition; retention of sandwiches limited to

 

48

 

 

 

 

 

 

 

 

 

 

 

 

 

1 meal period

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

26

 

Protection from ice used as coolant [ 3-303.11*]; food

 

49

 

 

 

 

 

 

 

 

 

 

 

 

 

contact with water/ice

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DD FORM 2974, 129 2013

REPLACES DA FORMS 5161-R AND 5162-R, WHICH ARE OBSOLETE.

 

 

Page 1 of _____ Pages

 

TACTICAL KITCHEN FOOD SANITATION INSPECTION

 

 

13. MILITARY UNIT

 

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-Service Food Code)

IHH

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

Item

Number

Inspection Rating Criteria:

Fully Compliant = no deficiencies

Substantially Compliant = no IHH and 2 or less Critical findings corrected on site (COS), and/or 5 or less Non-Critical findings

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

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

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 2974, NOV 2013

Page 2 of _____ Pages

TACTICAL KITCHEN FOOD SANITATION INSPECTION (Continued)

 

 

MILITARY UNIT

 

DATE

INSPECTION

 

 

Routine

 

Follow-up

 

Complaint

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TYPE

 

 

Preoperational

 

Other:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

REMARKS (Observations and Corrective Actions)

Item Summary of findings, corresponding provision number, and recommended corrective actions. (Corrective action is required within the time Number 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 2974 (CONTINUATION PAGE), NOV 2013

 

 

Page 3 of _____ Pages

INSTRUCTIONS FOR MARKING THE TACTICAL KITCHEN FOOD SANITATION INSPECTION FORM

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

DATE. As stated.

MILITARY UNIT. Tactical unit conducting food service operations.

GEOGRAPHIC LOCATION OF OPERATION. Identify the state (for CONUS locations) or country (OCONUS locations) of the operation at the time of inspection. Provide the name of the installation, base, or camp where the food operation is located.

SETTING. Mark the appropriate box to indicate the operation is occurring in support of a training exercise or deployment. Deployment includes combat operations, contingency/support operations, and humanitarian assistance missions.

PERSON IN CHARGE (PIC). Provide the full name (and military rank), phone number with area code, and official e-mail of the PIC who accompanied the inspector.

INSPECTION TYPE. Place an “X” in the box to indicate the type of inspection being conducted. Select only one. If “Other” is marked, specify the inspection type (e.g., Self Evaluation, Walk-through)

INSPECTOR. Provide the full name (and military rank), phone number with area code, official e-mail, and assigned unit of the person conducting the inspection.

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

END TIME. Time the inspection officially ended; use 24-hour clock notation. Place an “X” in the box to indicate the inspection occurred at multiple time intervals throughout the day.

NUMBER AND TYPE OF DEFICIENCY. Provide the total number of “Critical” deficiencies and “Non-critical” deficiencies found during the inspection. Do not mark the box if no deficiencies were noted.

INSPECTION RATING. Using the “Inspection Rating Criteria” provided on page 2 of the form, place an “X” in the box to indicate the overall level of compliance for the facility. When a “non-compliant” rating is assessed, provide the date in which a follow-up inspection will be conducted.

13.

14.

15.

16.

17.

18.

MILITARY UNIT. As stated. (Should match first page)

DATE. As stated. (Should match first page)

INSPECTION TYPE. Place an “X” in the box to indicate the type of inspection being conducted. Select only one. If “Other” is marked, specify the inspection type (e.g., Self Evaluation, Walk-through). (Should match first page)

TEMPERATURE OBSERVATIONS. For food, identify the food item and location of the food in the facility when the internal product temperature was taken (e.g., meatloaf/serving line). For equipment, identify the equipment type and location in the facility where the ambient air temperature was taken (e.g., walk-in refer #2, outside). Provide the temperature measurement as indicated on your thermometer. Mark the temperature scaled used (oF or oC). If more space is needed to document measurements, use the REMARKS section or continuation page.

REMARKS. Briefly describe specific observations for deficiencies.

-IHH – Place an “X” in the box if an imminent health hazard was found and describe the situation in the space provided.

-Item Number – Indicate the item number from the list of provision groupings in block 12, COMPLIANCE STATUS, on page 1 where a deficiency was found, describe the findings, and provide remediation guidance.

SIGNATURE. The inspector and PIC sign and date the form after reviewing inspection findings, the facility inspection rating, remediation actions, and the scheduled follow-up date (for non-compliant inspection ratings only.)

Page Number. Indicate the page number and total number of pages starting on page 1 and on subsequent pages containing 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 III 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.)

 

 

1*

 

9-201.11*

 

24

 

9-502.13

 

 

2

 

9-202.11(B)

 

25*

 

9-502.11(C)*; 9-502.13(B)*; 9-502.14*

 

 

3

 

9-202.11; 9-203.11

 

26

 

3-303.11*; 3-303.12

 

 

4

 

9-102.11; 9-202.13; 9-204.12; 2-301.16; 5-205.11; 6-301.11; 6-301.12

 

27

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

5

 

9-202.12

 

28*

 

various in 4-501*, 4-601*, & 4-602*; 4-702.11*; 4-703.11*

 

 

6

 

9-102.11(B); 4-204.119; 4-301.12; 4-301.13; 4-302.14; 4-603.16

 

29

 

3-304.16&17; 4-603.17*; 4-901.11; 4-903.11&12; 4-904.11&12

 

 

7

 

9-204.13

 

30

 

9-402.10; 4-101.11* thru 4-101.19; 4-102.11*; 4-201.11;

 

 

 

 

 

 

 

 

 

 

4-201.12*; 4-202.11*; 4-202.16; 4-501.11; 4-501.12; 4-502.11

 

 

 

 

 

 

 

 

 

 

8

 

9-204.14; 6-202.11; 6-303.11

 

31

 

9-401.11; 4-601.11; 4-602.13

 

 

9

 

9-102.10(C); 9-102.11(E)

 

32

 

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

 

 

10

 

9-102.10(C); 9-102.11(D); 5-501.113; 5-501.115; 5-501.116

 

33

 

3-304.14; 4-101.16; 4-901.12

 

 

11

 

9-204.11

 

34*

 

9-301.11*; 9-303.11*; 5-101.12*; 5-201.11*; 5-202.11*; 5-202.14

 

 

12

 

9-403.11; 6-202.13; 6-202.15; 6-202.16; 6-501.111

 

35

 

9-304.11; 9-304.12*

 

 

13

 

9-201.11; 9-403.11; 2-403.11; 6-501.112; 6-501.115

 

36

 

9-302.11

 

 

14

 

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

 

37*

 

9-303.12*; 9-303.13*

 

 

15*

 

9-102.11*; 9-301.11*; 9-501.11*; Chapter 3* various; 5-101.13*

 

38

 

9-103.11*; 2-201.11*; 2-201.12*; 2-201.13*; 2-401.12

 

 

16*

 

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

 

39

 

2-401.11; 3-301.12*

 

 

17

 

9-102.11(G); 9-502.11(B) & (C)*; 9-502.16; 3-501.16

 

40

 

9-601.11(C); 2-302.11; 2-303.11; 2-304.11; 2-402.11

 

 

18*

 

9-102.11(H)*; 9-502.11*; 3-501.12; 3-501.13

 

41

 

9-601.11(B); 2-301.11*; 2-301.12*; 2-301.14*; 2-301.15; 2-301.16

 

 

19*

 

9-502.12*

 

42

 

9-601.11

 

 

20*

 

9-502.12*; 9-502.13(D)*

 

43*

 

9-204.12*; 3-301.11*

 

 

21

 

9-502.17; 3-302.15; 9-502.17(D)*

 

44

 

9-601.11(B); 3-304.15

 

 

 

 

9-102.11; 9-204.11; 9-502.18; 3-302.11*; 3-304.11*; 3-304.15;

 

 

 

2-101.11*; 2-102.11(A); 2-102.11(B)*; 2-102.11(C)s

 

 

22

 

 

45

 

 

 

 

 

3-305.11; 3-305.14; 3-307.11

 

 

 

 

 

 

 

 

 

 

 

 

 

 

23*

 

3-801.11*

 

46

 

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

 

 

 

 

 

 

 

 

 

 

2-503.13; 2-505.11

 

 

 

 

 

 

 

 

 

 

DD

FORM 2974 (INSTRUCTIONS), NOV 2013

 

 

 

Page 4 of _____ Pages

How to Edit Dd Form 2974 Online for Free

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Filling out segment 1 in drainboard

2. Once your current task is complete, take the next step – fill out all of these fields - Locationsite selection proximity, approved hand sanitizer, drainboard proper use maintained, facilities used, Lighting adequate for tactical, covered receptacles, easily cleanable prevents pest, Wood pallet use clean exchanged, food contact surface contamination, thru, Food, Food bottled water from approved, Utensils equipment properly dried, Equipment utensils good, and Singleusesingleservice items with their corresponding information. Make sure to double check that everything has been entered correctly before continuing!

Writing section 2 of drainboard

A lot of people frequently make some errors while completing Locationsite selection proximity in this area. You need to read twice what you enter right here.

3. Completing Food bottled water from approved, Proper thawing slacking for, Proper cooking temperature Proper, Camouflage paint toxic coatings, Bare handarm contact with food, Supervision and Training, Person in charge PIC present and, Other findings For deficiencies, DD FORM cidcidcidcid, REPLACES DA FORMS R AND R WHICH, and Page of Pages is essential for the next step, make sure to fill them out in their entirety. Don't miss any details!

Ways to complete drainboard part 3

4. Filling out MILITARY UNIT, TACTICAL KITCHEN FOOD SANITATION, INSPECTION TYPE, DATE, Routine, Preoperational, Complaint, Followup Other, TEMPERATURE OBSERVATIONS Mark the, Food Item Location, Food Item Location, Temp oF oC, REMARKSObservations and, Food Item Location, and Temp oF oC is paramount in the next form section - make sure you be patient and fill in each blank area!

Followup Other, Temp oF  oC, and Temp oF  oC of drainboard

5. The form needs to be finalized with this segment. Below you can see an extensive listing of fields that have to be completed with accurate information to allow your document submission to be faultless: Inspection Rating Criteria Fully, b DATE SIGNED, c PERSON IN CHARGE SIGNATURE, DD FORM NOV, d DATE SIGNED, and Page of Pages.

Step # 5 of filling out drainboard

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