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Enlisted soldiers are categorized by their assigned job called a Military Occupational Specialty (MOS). MOS are labeled with a short alphanumerical code called a military occupational core specialty code (MOSC), which consists of a two-digit number appended by a Latin letter. Related MOSs are grouped together by Career Management Fields (CMF).
A United States military occupation code, or a military occupational specialty code (MOS code), is a nine-character code used in the United States Army and United States Marine Corps to identify a specific job. In the United States Air Force, a system of Air Force Specialty Codes (AFSC) is used.
Additional MOS (AMOS) – Any existing PMOS awarded to a Marine who already holds a PMOS. Example: after a lateral move to a new job, a Marine's previous PMOS becomes an AMOS and is normally retained in the Marine's service records for historical purposes and manpower management. Marines are not promoted in an AMOS. [2]
During the course of their Air Force careers, Airmen sometimes switch jobs and receive multiple AFSCs to denote training in multiple specialties. A Primary AFSC (PAFSC) is the designation for the specialty in which the individual possesses the highest skill level and is, therefore, the AFSC that he or she is best qualified to perform.
All food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, must have a written FSMA-compliant Food Safety Plan in place by the deadlines listed below:
This is a documentation subpage for Template:Food safety. It may contain usage information, categories and other content that is not part of the original template page. This template should not be substituted .
Food safety; Terms; Foodborne illness; Good manufacturing practice (GMP) Hazard analysis and critical control points (HACCP) Hazard analysis and risk-based preventive controls (HARPC) Critical control point; Critical factors; FAT TOM; pH; Water activity (a w) Bacterial pathogens; Clostridium botulinum; Escherichia coli; Listeria; Salmonella ...
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