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118 Cards in this Set
- Front
- Back
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Approximately how many food borne illness occur each year in the united states according to a 2011 CDC analysis |
48 million |
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Approximately how many foodborne illness occur each year in the US that result in death acc to a 2011 CDC analysis |
3000 |
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How often does the FDA issue new editions of FOOD CODE |
every 4 years |
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What is official consulting body for clarification, inerpretation, and changes to chapter 1 of navmed p 5010 |
Tri-service food code working group (fcwg) |
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What is the organizat , office , or unit that is responsible for performing food sanitation and safety inspection or audits |
Regulatory authority |
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What is the organization unit or headquarters with oversight authority over one or more regulatory authorities |
Medical authority |
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What is maximum safe temp for holding PHF(TCS) food for cold holding |
41°F |
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What is minimum safe temp for holding PHF foods for hot food |
135°F |
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How many hours at maximum may PHF foods be held outside of the safe temp zones |
6 hours |
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If food employees have had a previous illness that has been diagnosed by health practitioner within the previous how many months due to SALMONELLA TYPHI without having received antibiotic therapy it must be reported? |
3 months |
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Food employees must report if they have been exposed to HEP A withing the past ___ days to their person in charge |
30 |
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Food employees must report if they have been exposed to norm virus withing the past __ days to their person in charge |
2 |
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Food employees must report if they have been exposed to salmonella TYPHI within the past __ days to their person in charge |
14 |
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Food employees must report if they have been exposed to EHEC OR STEc or shigella spp within the past __ days to their person in charge |
3 |
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Food employees must be excluded when they are a jaundiced and onset of jaundice occurred within the last __ calendar days |
7 |
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What is the maximum amount of time the employed must wash their hands |
20 secs |
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Minimum strength that hand antiseptic solutions used as hand dips should be |
100mg/L chlorine |
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Alcohol based hand sanitizer shall contain a minimum of __ percent ethyl alcohol |
60 |
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Maximum length that is permitted for food employees fingernails to extended above the fingernails |
1/4 inch |
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Maximum amount of times that a utensil may be used for tasting food during food preparition |
1 |
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Hours at a minimum of food sanitation refresher training will each food employee receive each year |
4 |
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Days of beginning of work in a food serving establishment who don't prepare food receive four hours initial food sanitation and safety training |
30 |
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Hours of annual food sanitation refresher training is required who work in food serving establishment but don't prepare food |
2 hours |
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Hours at a minimum of training in food safety, proper food handling, equipment and general sanitation and basic vegetable preparation should received by individuals designated to supervise FSA'S but are not food employees |
4 hours |
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Fresh fruits and veg that are grown with which type of fertilizer may not be served in DoD food establishment |
Night soil |
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The Temperature that refrigerated PHF when it is recieved |
41° or below |
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Raw eggs shall recieved in what temp |
45° or less |
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Minimum temp of PHF food should be recieved hot |
135 |
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How many calendar days from date that is recorded on the shells rock tag or label shall the shells rock tags or labels be retained |
90 days |
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Unscented bleach product ls or sodium hypochlorite tested at what strength may be used for chemical wash and disinfection of fruits and vegetables |
5 to 6 percent |
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How often must cloths used for wiping food spills off of tableware he laundered |
Daily |
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Which type of gloves are not allowed to be worn by food employees |
Latex |
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At least how many inches above the floor must food be stored |
6 inches |
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Maximum amount of fluid ounces that milk and milk products for drinking purposes that can be provided to the consumer in an unopened commercially filled package |
16 oz |
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How many seconds at a minimum must raw eggs to be cooked at 145°F or above |
15 seconds |
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Minimum temp that raw animal foods cooked in a microwave must be heated to in all parts of the food |
165°F |
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Minimum time that raw animal foods that have been cooked in microwave must be allowed to stand while covered after cooking to obtain temperature equilibrium |
2 minutes |
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Temp for fruits and veg be cooked to that are cooked for hot holding |
135°F |
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Temp of raw animal foods that are cooked using a non continously cooking process must be cooked for 15 seconds prior to service |
165°F |
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Days at a minimum must raw, raw matinated, partially cooked or marinated partially cooked fish be frozen and stored at a temp of __ or below before sale |
7 days and -4°F |
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How many calendar says must the person in charge of food establishmejt ts retain the records regarding the freezing temperature and time to which the fish we're subjected to prior to sale |
90 |
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Minimum temperature that PHF food that coooked , cooled, and reheated for hot holding reheating for 15 sec |
165 |
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Maximum temperature that frozen PHF food that is slacked to moderate the temperature can be held under refrigeration to maintain the food |
41°F |
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Eggs that have not been treated to destroy all valuable salmonella shall be stored in refrigerated equipment that mentions an ambient air temperature of how many degrees or less |
41°F |
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Maximum holding period for advanced prepared and ready to eat foods |
7 days |
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Within how many hours must food be cooked and served (served) |
4 hours |
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How many categories are leftovers further distinguished into |
2 hours |
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How many hours can leftover foods can be retained if they are chilled at 41°F or below |
72 hours |
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How many months must cooling and cold holding refrigeration time/temperature parameters record be retained |
6 months |
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How many days after packahing ust reduced oxygen packaged cheese be discarded if it's jot sold for off-premises consumption or consumed |
30 days |
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Material can ot be used for utensils or food contact surfaces of equipment |
Cast iron |
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Maximum allowable lead percentage in pewter alloys that are used as a food contact surface |
0.05 percent |
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Maximum allowable percentage of lead in solder and Flux that are used as a food contact surface |
0.02% |
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How many degrees from the horizontal at a minimum shall filters or other grease extracting equipment be installed at an angle of |
45 degrees |
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Metal may not be used for utensils or food contact surface of equipment that are used in contact with acidic foods |
Galvanized |
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Within how many degrees intended to range of use must food temperature measuring devices that are scaled only in farenheit be accurate |
+ or - 2°F |
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Kilo pascal of their intended range of use must pressure measuring devices that display the pressures the water supply line for the fresh hoe water sanitizing rinse be accurate |
+or - 14 kilo pascal |
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At least hoe many millimeters must opening located within the top of a unit of equipment that is designed for use with a cover or lid be flanged upward |
5 |
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Maximum length that bulk milk container dispensing tunes can protrude from chilled dispensing head |
1 inch |
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Maximum number of minutes that the ambient air temperature may exceed 41°F immediately after the refrigerated vending machine is filled, serviced, or restocked? |
30 |
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Maximum number of minutes that the ambient air temperatures may drop below 135°F immidiately after the hot holding vending machine is filled |
120minutes |
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Temp to be mentained by sanitizing water in manual ware wash |
171°F |
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Maximum size of vending machine service connection openings through exterior wall of a machine can be |
1.5 millimeters |
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Publication must shipboard food service equipment comply with |
Navsup 533 |
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Home style dishwashers that are used in family-style guest houses |
NSF/ANSI Standard 184 |
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Minimum clearance from floor for floor- mounted equipment that is not easily movable |
6 inches |
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How often should electrical motors, refrigeration compressors, controls and other areas of food service equipment that is not normally accessed by food employees be cleaned |
Semiannually |
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How often should ware washing machines be cleaned if they are used |
Every 24 hours |
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Minimum temperature for the solution of manual ware washing equipment |
At least 110°F |
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Minimum temperature that rinse solution will be maintained in manual ware washing equipment |
120°F |
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How often can be food establishments request assistance from regulatory authority for determining pH and water hardness in manual and mechanical ware washing equipment |
Annualy |
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How many time is mollusk, crustcean, and similar shells with the shellfish intact be used as serving containers |
1 |
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How often at a minimum should ice machine and air filters be changed out |
Every 6 months |
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How often must utensils and equipment food-contact surfaces used with PHF food be cleaned throughout the day |
Every 4 hours |
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How often must salad bar containers be cleaned at a minimum |
Every 24 hours |
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How often must consumer self service utensils be cleaned that contact food that is not PHF food such as tongs, scoops , or ladles |
Every 8 hours |
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How many days at a minimum are ice machine and dispensers emptied drained cleaned and sanitized to prevent accumulation of mold mildew or other debris |
30 |
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How often at a minimum must the food contact surfaces of cooking and baking equipment be cleaned |
Every 24 hours |
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What may not be used to clean food contact surfaces in any food service operation |
Steel wool |
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Inches above the floor at a minimum will laundered linens be stored |
6 inch |
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Which instruction contains military installation drinking water quality requirements |
Opnavinst 5090.1 |
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How often at a minimum must water from non public water system be sampled and tested |
Annualy |
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How often must food service managers test bulk-supplied potable water for residual chlorine |
Daily |
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What is the minimum and maximum water temperature that must be able to provided by a handwashing sink |
100°F to 120°F |
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How many percent larger In capacity than the water supply tank must a sewage holding Rankin a mobile food establishment |
15% |
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A minimum of how many feet must separate bulk collection dumpsters from the food esablishments entry door and adjacent receiving areas |
50 |
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Floor areas shall be waterproofed within how many feet from toilet bases and urinal lips |
2 feet |
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How many feet above the floor at minimum will toilet and locker room walls be waterproofed to each side of the urinals |
4 |
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At least how many inches above the finished floor should protective corner guards extend |
72 inches |
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What is the minimum distance that the center of insects control devices must be away from exposed food |
5 |
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Which standard specifies the local exhaust ventilation systems and attendant fire protection that shall be installed for all cooking equipment the produces smoke or grease-laden vapor |
NFPA standard 96 |
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How many changes per hour at a minimum are required for ware washing areas |
20 |
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How many air changes per hour at a minimum in all toilet rooms will mechanical ventilation system in new construction be designed to provide |
10 |
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What specifies the requirements that must be met by chemical sanitizers and other chemical antimicrobial applied to food contact surfaces |
40 CFR 173.315 |
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What specifies the requirements that must be met by chemicals used to wash or pel raw whole fruits and vegetables |
21 CFR 173.315 |
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How many days at a minimum should the plans and specifications for a new food establishment be submitted for review |
60 |
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How many days prior to d scheduled start date for commencement of food service activities associated with temporary food establishment must the regulatory authority be notified |
14 days |
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Which instruction contains design specifications for armed services commissary operation |
DID I 7700.18 |
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How many different types of food and sanitation inspections are there |
5 |
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What is the sanitary inspection frequency for facilities in the extremely high risk category |
Monthly |
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What comprehensive security inspections for food defense |
installation food vulnerability assessments (IFVA) |
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What is the sanitary inspection frequency for facilities in the high risk category |
Quarterly |
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What is the sanitary inspection frequency for facilities in moderate risk category |
6 months |
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What is the sanitary inspection frequency for facilities in the low risk category |
Annually |
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What percentage of both management and food employees who work at the food establishment are required to participate in formal food safety/sanitation training given by the regulatory authority |
50% |
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Which instruction contains navy specific sanitary requirements for evaluation of food service operation at child care facilities |
Opnavinst 1700.9E |
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What is the maximum amount of calendar days following a non complaint inspection that follow up inspection shall be completed |
5 |
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What maximum number of calendar days that food establishments have to correct all of the non critical deficiencies found during inspections |
30 |
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Which form is used by all services when conducting sanitary inspections at food establishments |
DD form 2974 |
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How many hours of receiving a costumer complaint involving a public health concern at food establishment should an investigation be conducted |
24 hours |
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How often are self evaluations conducted by the food establishment |
Weekly |
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Which publication assigns the responsibility for oversight and management of food sanitation activities |
Navmed p-177 |
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What are personnel that operating in a deployment setting, a tactical training environment, or operations afloat categorized |
High susceptible population |
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Which publication specifies the provisions that shipboard treated water must conform to |
Navmed p-5010-6 |
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How often at a minimum must preventive medicine or personnel designated by medical authority test the residual chlorine in drinking water |
Monthly |
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How often must the chlorine residual of bulk water that supplies food operations be monitored |
Daily |
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Up how many hours may sandwiches be retained after the current meal period to be served at the next scheduled meal |
4 hours |
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How long must raw fruits and vegetables be submerged in 140°F drinking water to reduce microbial contamination |
1 minute |
