unclassified joint health functions & capabilities€¦ · pharmacy, physical therapy,...

UNCLASSIFIED

UNCLASSIFIEDLTC Licina / [email protected]/ 808.433.5479

Joint Health Capability & Functional Areas (JP 4-02)

Health Service Support Casualty Management (Role 1-4)*

Patient MovementMedical TreatmentHospitalization*MEDLOG*Blood ManagementHealth Information Management

Force Health ProtectionPreventive Medicine*

Health Surveillance and Risk Management

Biosurveillance

Combat and Operational Stress Control*

Preventive Dentistry*

Vision Readiness

Hearing Conservation

Laboratory Services

Veterinary Services*

*Capability Playbook Developed

Joint Health Functions & Capabilities

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Capability Playbooks

Joint Health Capability & Functional Areas (JP 4-02)

Health Service Support Casualty Management (Role 1-4)*

BFR, MFR, Trauma/Surgery/Critical Care,UN Level 1-4, Med Spt to PKO CenterHospitalization*Clinical Lab, Nutrition Care, Patient Administration, Pharmacy, Physical Therapy, RadiologyMEDLOG*

Force Health ProtectionPreventive Medicine*

Occupational Environmental Health Site Assessments

Combat and Operational Stress Control*

Behavioral Health

Preventive Dentistry*

Dental

Veterinary Services*

Animal Medicine

Food Protection

*Capability Playbook Developed

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Veterinary Services - Food Protection (Just One Example)

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UNCLASSIFIED

Food Protection

Definition & Resources Available

Capability Definition (U.S. ARMY ATP 4-02.8) Food Protection ensures that food ingredients and food products are safe, wholesome, free from unintentional or intentional contamination/adulteration, and meet quality standards. The food safety, protection, and quality assurance mission is conducted during all stages of procurement, storage, and distribution.

Potential US Army units/organizations available for engagement:

1. Active Duty: Public Health Activities; Medical Detachments (Veterinary Service Support)

2. National Guard: PTs

3. Reserves: Medical Detachments (Veterinary Service Support)

4. School house: AMEDD C&S

5. Other: USAPHC, USUHS

IMET Courses:

1. Veterinary Food Inspector Specialist: 321-68R10; MASL: B175239; Location: Ft Sam Houston, TX; Course Length: 8 Weeks 0.0 Days

2. Veterinary Service Technology WO: 6G-640A; MASL: B175300; Location: Ft Sam Houston, TX; Course Length: 5 Weeks 0.0 Days

3. Veterinary Corps Officer Basic (BOLC): 6-8-C20(VC64); MASL: B175712; Location: Ft Sam Houston, TX; Course Length: 5 Weeks 0.0 Days

4. Veterinary Food Inspectors ALC:321-68R30-C45; MASL: B175240 (Phase 3) ; Location: Ft Sam Houston, TX; Course Length: 2 Weeks 0.0 Days

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Capability None End StateMinimal SignificantModerate

0 1 2 3 4

DoctrineNo food safety or

procurement doctrine

exists.

Doctrine exists at the

strategic level only

No mechanism to improve

doctrine

Doctrine exists at the tactical,

operational and strategic level

but is not implemented

Minimal procedures to improve

doctrine

Military doctrine is substantially

implemented, benchmarked

against national and/or

international standards

Doctrine is regularly reviewed and

assessed for improvement

Fully functioning doctrine and a

process for improvement

OrganizationNo military

organizational structure

to ensure food safety

Organizational structure for

food safety only exists at the

strategic level

Organizational structure exists at

the strategic and tactical level

Less than 50% effective

Organizational structure exists at

all levels

Less than 75% effective

Fully functioning organizational

structure dedicated to food safety

TrainingNo standardized Food

Safety Training

programs exist

Training programs exist for

personnel but may not be

formalized or standardized.

Insufficient number of

qualified instructors

< 25% of those requiring

training are trained

Standardized training programs

exist

Insufficient number of qualified

instructors

< 50% of those requiring training

are trained

Standardized training programs

exist

Adequate number of qualified

instructors that may lack other

training resources

< 75% of those requiring training

are trained

Fully mature training programs

exist at all levels

MaterialNo supplies available

or provided.

No needs assessment

No funding

Less than 50% of equipment

fully mission capable

Necessary supplies &

equipment identified, but not

always available or funded

50-75% of equipment full mission

capable

Budgeted and funding available

some of the time

76-89% of equipment fully mission

capable

90-100% of equipment fully

mission capable

Fully funded and sustainable

material program

Access to 100% of references

required for teaching, planning,

and conducting risk-based food

evaluations.

Leadership

& Education

Leadership lacks basic

food safety training or

education

Leadership does not

emphasize food safety

Leadership has minimal food

safety knowledge but may

lack formalized education

Leadership places a low

priority on food safety

Leadership has basic food safety

knowledge and minimal

formalized education

Leadership places a moderate

priority on food safety

Leadership has advanced

knowledge and formal food safety

training

Leadership places a high priority on

food safety

Trained and effective leadership

exists at all levels

Advanced food safety and public

health education programs are

fully implemented

Dedicated organizational structure

ensuring implementation of food

safety programs

Food Protection Evaluation DOTMLPF-P (1 of 2)

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0 1 2 3 4

Personnel No available

personnel to

ensure food

safety

Adequate number of trained

personnel to ensure food safety

across 25% of the military structure



across 50% of the military

structure



across 75% of the military

structure



across the military structure

Facilities No facilities for

the performance

of food safety

inspections

Inadequate infrastructure to support

the personnel or the program

No space needs assessment done

or no funds or facilities to support

the space needs assessment or no

process to acquire space

Adequate infrastructure exists, but

it may be aging, damaged, etc.

Space needs assessment

completed

Processes in place for acquiring

space

Current space is adequate to meet

critical components of the program

Adequate space to support all

personnel and execute all

components and phases of the

program

Current space is adequate to meet

critical components of the program

Adequate environmental

controls, design, ergonomics,

maintenance, and funding to

sustain

Space utilization and space

management procedures

regularly reassessed and

improvements/changes

implemented

Policy No supporting

food safety

Policies

Existing policies provide minimal

guidance

Fragmented policies

Processes in place but not

formalized, standardized or readily

understood.

Existing policies provide adequate

guidance

Policies may not be implemented,

maintained, updated, enforced or

distributed

Policies, protocols and guidance

are implemented, maintained and

updated

Policies not fully enforced or

distributed

Self-inspection and process

improvement programs exist

Policies, protocols and guidance

are implemented, maintained,

updated, enforced and

distributed

Self-inspection and process

improvement programs exist

Metrics for readiness developed

and monitored.

Capability None End StateMinimal SignificantModerate

Food Protection

Evaluation DOTMLPF-P (2 of 2)

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–Capability–None –End State–Minimal –Significant–Moderate

–Doctrine

–Organization

–Training

–Material

–Leadership & Education

–Personnel

–Facilities

–Policy

–0 –1 –2 –3 –4

Food Protection

Idealized Engagement Strategy

Food Safety Principles SMEE

Cap

ab

ilit

y E

sti

mate

Time / Risk of Mission Accomplishment

–3

–Capability–None –End State–Minimal –Significant–Moderate

–Doctrine

–Organization

–Training

–Material

–Leadership & Education

–Personnel

–Facilities

–Policy

–0 –1 –2 –4

Scientific Principles of Food Inspection SMEE

Mitigating Risk at Food

Establishments SMEE

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Food Protection SMEE Package

Three courses corresponding to three SMEEs

depicted on the Idealized Engagement Strategy

Food Protection Playbook overview and

corresponding background material

UNCLASSIFIED

UNCLASSIFIED

Food Protection SMEE #3 Package

SMEE #3 Course Overview

Power point classes corresponding to

the Course Overview

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Food Protection SMEE #3 SMEE Overview

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5 Year Country Engagement Plans

Purpose: A tool for Service Components to coordinate health engagements across Compos; Interagency; Partner Nations; International Partners; and the Host Nation. This standardize approach facilitated by a Component tasked by the COCOM via the Theater Campaign Order increases efficiencies and effectiveness and enables objective MOP & MOE.

Endstate: Health Engagements assure our allies and partners, prepare them to assume multinational leadership roles, enhance partner capacity to participate in multilateral crisis response, open lines of communication, and sustain access to countries with limited capacity to contribute toward regional and international security.

Vet Functional Area

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