What is the purpose of AirForce regulation DAFI48-116 FOOD PROTECTION PROGRAM?
The purpose of this regulation is to establish guidelines and procedures to ensure the safety and quality of food served to AirForce personnel.

Who does AirForce regulation DAFI48-116 FOOD PROTECTION PROGRAM apply to?
This regulation applies to all AirForce personnel involved in food service operations, including personnel managing, preparing, serving, or inspecting food.

Does this regulation apply to subcontractors or vendors providing food services to the AirForce?
Yes, this regulation also applies to subcontractors or vendors who provide food services to the AirForce, and they must comply with its requirements.

How does AirForce regulation DAFI48-116 FOOD PROTECTION PROGRAM ensure food safety?
This regulation ensures food safety by establishing requirements for proper food handling, storage, preparation, sanitation, and facility maintenance. It also mandates regular inspections and training for food service personnel.

What are some of the key responsibilities of food service personnel under this regulation?
Food service personnel are responsible for maintaining personal hygiene, ensuring proper food storage, handling, and cooking, maintaining clean work areas, and reporting any foodborne illness incidents promptly.

How often are food service facilities inspected under this regulation?
Food service facilities are inspected on a regular basis, with the frequency determined by the local installation commander or regulatory agency. Inspections may occur annually or more frequently if necessary.

What happens if a food service facility fails an inspection?
If a food service facility fails an inspection, corrective actions must be taken promptly to address the identified deficiencies. Failure to correct the deficiencies may result in suspension of food service operations until compliance is achieved.

Are there specific guidelines for food transportation under this regulation?
Yes, this regulation provides guidelines for the safe transportation of food, including temperature control during transit, appropriate food containers, and measures to prevent cross-contamination.

How often should food service personnel receive training under this regulation?
Food service personnel should receive initial training upon assignment to food service duties and subsequent refresher training annually. Additional training may be required based on changes in regulations or new food safety practices.