DA Form 7437-r Food Establishment Risk Assessment Survey

DA Form 7437-r - also known as the "Food Establishment Risk Assessment Survey" - is a United States Military form issued by the Department of the Army.

The form - often mistakenly referred to as the DD form 7437-r - was last revised on October 1, 2001. Download an up-to-date fillable PDF version of the DA 7437-r down below or look it up on the Army Publishing Directorate website.

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FOOD ESTABLISHMENT RISK ASSESSMENT SURVEY
For use of this form, see TB MED 530; the proponent agency is OTSG.
1. ESTABLISHMENT NAME
2. ESTABLISHMENT ADDRESS
3. TELEPHONE NUMBER
4. HOURS OF OPERATION
5. RISK CATEGORY (Points are the score from Block 12.)
High Risk Food Establishment
41 or above
Moderate Risk Food Establishment
15 - 40
Low Risk Food Establishment
14 or less
POINT
AWARDED
VALUE
RISK FACTORS
YES
NO
(For Yes
POINTS
Response)
6. FOOD PROPERTY: Properties of food risks that are common to a specific food or group of foods that are known to contribute to the likelihood
of foodborne illness. Various levels of risk are associated with specific foods.
a. Raw or undercooked protein-rich foods (e.g., shellfish, sushi, finfish, Carpaccio, Steak Tartar,
8
or poultry).
b. Game animals
8
(1) Wild
(2) Commercially raised
5
c. Stuffed foods (e.g., pasta, meat, or poultry).
5
d. Fully cooked protein-rich foods (e.g., roast beef, prime rib, steak, pork, ground meat, finfish, or
5
fresh shellfish).
e. Prepared items (e.g., gravy; sauces; stews and soups; beans; refried beans; rice; cooked
pasta; tofu/soy products; French toast; omelettes; cook-to-order eggs; quiche; potato, macaroni,
5
or tuna salad; or PH ethnic foods).
f. Dairy products (e.g., milk, cheese, or butter).
4
g. Processed items (e.g., canned or frozen finfish/shellfish, deli meats, cream pies and pastries,
3
fresh/frozen pizza, or hotdogs).
h. Cooked and raw fruits and vegetables.
3
i. Pre-prepared items (e.g., heat and serve sandwiches, frozen dinners, or non-dairy
3
beverages).
j. Vending and snack foods (e.g., canned soda, canned soups, candy, chips, and other
0
non-PHF).
k. Operational rations
4
(1) Unitized group ration (e.g., heat and serve, A, B, and T).
(2) Individual rations (e.g., MREs, cold weather, survival, and long-range patrol).
3
TOTAL
7. POPULATION SERVED: Specific populations are more likely to develop foodborne illness based on age and environment. Likelihood of
foodborne illness also increases with number of meals served.
a. Meals served per day
10
(1) >600
(2) 300 - 600
6
(3) 150 - 299
4
(4) <150
2
b. Typical patronage
(1) Highly susceptible population: infants or children (less than 5 years of age), elderly, or
10
infirmed who are fed at or from day care, elementary schools, retirement homes, convalescent
centers, and hospitals. (This category considers population and location where food is
prepared or served.)
(2) Military personnel during deployments or extended (>2 weeks) field training exercises.
10
0
(3) All others (general population).
TOTAL
PAGE 1 OF 2
DA FORM 7437-R, OCT 2001
APD LC v1.01ES
FOOD ESTABLISHMENT RISK ASSESSMENT SURVEY
For use of this form, see TB MED 530; the proponent agency is OTSG.
1. ESTABLISHMENT NAME
2. ESTABLISHMENT ADDRESS
3. TELEPHONE NUMBER
4. HOURS OF OPERATION
5. RISK CATEGORY (Points are the score from Block 12.)
High Risk Food Establishment
41 or above
Moderate Risk Food Establishment
15 - 40
Low Risk Food Establishment
14 or less
POINT
AWARDED
VALUE
RISK FACTORS
YES
NO
(For Yes
POINTS
Response)
6. FOOD PROPERTY: Properties of food risks that are common to a specific food or group of foods that are known to contribute to the likelihood
of foodborne illness. Various levels of risk are associated with specific foods.
a. Raw or undercooked protein-rich foods (e.g., shellfish, sushi, finfish, Carpaccio, Steak Tartar,
8
or poultry).
b. Game animals
8
(1) Wild
(2) Commercially raised
5
c. Stuffed foods (e.g., pasta, meat, or poultry).
5
d. Fully cooked protein-rich foods (e.g., roast beef, prime rib, steak, pork, ground meat, finfish, or
5
fresh shellfish).
e. Prepared items (e.g., gravy; sauces; stews and soups; beans; refried beans; rice; cooked
pasta; tofu/soy products; French toast; omelettes; cook-to-order eggs; quiche; potato, macaroni,
5
or tuna salad; or PH ethnic foods).
f. Dairy products (e.g., milk, cheese, or butter).
4
g. Processed items (e.g., canned or frozen finfish/shellfish, deli meats, cream pies and pastries,
3
fresh/frozen pizza, or hotdogs).
h. Cooked and raw fruits and vegetables.
3
i. Pre-prepared items (e.g., heat and serve sandwiches, frozen dinners, or non-dairy
3
beverages).
j. Vending and snack foods (e.g., canned soda, canned soups, candy, chips, and other
0
non-PHF).
k. Operational rations
4
(1) Unitized group ration (e.g., heat and serve, A, B, and T).
(2) Individual rations (e.g., MREs, cold weather, survival, and long-range patrol).
3
TOTAL
7. POPULATION SERVED: Specific populations are more likely to develop foodborne illness based on age and environment. Likelihood of
foodborne illness also increases with number of meals served.
a. Meals served per day
10
(1) >600
(2) 300 - 600
6
(3) 150 - 299
4
(4) <150
2
b. Typical patronage
(1) Highly susceptible population: infants or children (less than 5 years of age), elderly, or
10
infirmed who are fed at or from day care, elementary schools, retirement homes, convalescent
centers, and hospitals. (This category considers population and location where food is
prepared or served.)
(2) Military personnel during deployments or extended (>2 weeks) field training exercises.
10
0
(3) All others (general population).
TOTAL
PAGE 1 OF 2
DA FORM 7437-R, OCT 2001
APD LC v1.01ES
POINT
VALUE
AWARDED
RISK FACTORS
YES
NO
(For Yes
POINTS
Response)
8. FOOD ESTABLISHMENT HISTORY: Inspection and personnel histories provide insight as to where resources and training should be
directed.
a. Two or more unsatisfactory inspections in the previous 12-month period.
8
b. Two or more validated customer sanitation complaints within last 12 months.
5
c. Turnover of persons-in-charge and supervisory personnel within the last 6 months.
5
TOTAL
9. FOOD ESTABLISHMENT OPERATION: Operational risk associated with specific food or group of foods known to contribute to the likelihood of
foodborne illness. Various levels of risk are associated with specific foods.
a. Temperature-controlled processes (e.g., cooking and holding PHFs, either hot or cold).
6
b. Re-heating leftovers and pre-prepared PHFs.
6
c. Cooling of PHFs.
6
d. Manual preparation of ready-to-eat foods (e.g., sandwiches, salads, or slicing meats).
5
e. Remote, satellite, or field feeding (to include transport of PHFs).
4
TOTAL
10. FOOD ESTABLISHMENT FACILITIES AND EQUIPMENT
a. Inadequate handwashing facilities. (Use of field expedient handwashing facilities is
5
acceptable.)
b. Inadequate refrigeration/cooling equipment.
5
c. Inadequate heating/hot holding/cooking equipment.
5
d. Inadequate dishwashing and pot and pan washing facilities and equipment.
5
TOTAL
GROSS COMPOSITE
SCORE (Sum of
Totals in 6 - 10)
11. TRAINING CREDIT
a. Food Service Manager(s) certified (available and current).
-5
b. Food Employee Training Program in place which covers food safety and sanitation.
-5
Employee records must be available and current.
TOTAL CREDIT SCORE
12. ADJUSTED SCORE
(Gross Composite
Score minus (-) Total
Credit Score)
13. REMARKS
14a. NAME, JOB TITLE, AND SIGNATURE OF ASSESSOR
14b. DATE (YYYYMMDD)
15a. NAME AND SIGNATURE OF ENVIRONMENTAL HEALTH SUPERVISOR
15b. DATE (YYYYMMDD)
DA FORM 7437-R, OCT 2001
PAGE 2 OF 2
APD LC v1.01ES

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