Navmed P-5010-1 (With Change -1), Chapter 1 Manual Of Naval Preventive Medicine: Tri-Service Food Code

Front 1

*CHAPTER 6*

Floor areas shall be waterproofed within how many feet from toilet bases and urinal lips?

Back 1

2

Front 2

*CHAPTER 6*

How many feet above the floor at a minimum will toilet and locker room walls be waterproofed to each side of the urinals?

Back 2

4

Front 3

*CHAPTER 6*

At least how many inches above the finished floor should protective corner guards extend?

Back 3

72

Front 4

*CHAPTER 6*

What is the minimum distance that the center of insect control devices must be away from exposed foods?

Back 4

Not more than 3 feet above the floor

No closer then 5 feet from exposed foods

Front 5

*CHAPTER 6*

Which standard specifies the local exhaust ventilation systems and attendant fire protection that shall be installed for all cooking equipment that produces smoke or grease-laden vapor?

Back 5

NFPA Standard 96

Front 6

*CHAPTER 6*

How many air changes per hour at a minimum are required for ware washing areas?

Back 6

20

Front 7

*CHAPTER 6*

How many air changes per hour at a minimum in all toilet rooms will mechanical ventilation systems in new construction be designed to provide?

Back 7

10

Front 8

*CHAPTER 7*

What specifies the requirements that must be met by chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces?

Back 8

40 CFR 180.940

Front 9

*CHAPTER 7*

What specifies the requirements that must be met by chemicals used to wash or peel raw, whole fruits and vegetables?

Back 9

21 CFR 173.315

Front 10

*CHAPTER 8*

How many days at a minimum should the plans and specifications for a new food establishment be submitted for review?

Back 10

60

Front 11

*CHAPTER 8*

How many days prior to the scheduled start date for commencement of food service activities associated with a temporary food establishment must the regulatory authority be notified?

Back 11

14

Front 12

*CHAPTER 8*

Which instruction contains design specifications for armed services commissary operations?

Back 12

DODI 7700.18

Front 13

*CHAPTER 8*

How many different types of food and sanitation inspections are there?

Back 13

5

Front 14

*CHAPTER 8*

What is the sanitary inspection frequency for facilities in the extremely high risk category?

Back 14

Monthly

Front 15

*CHAPTER 8*

What are comprehensive security inspections for food defense?

Back 15

Installation Food Vulnerability Assessments (IFVA)

Front 16

*CHAPTER 8*

What is the sanitary inspection frequency for facilities in the high risk category?

Back 16

Quarterly

Front 17

*CHAPTER 8*

What is the sanitary inspection frequency for facilities in the moderate risk category?

Back 17

Every 6 months

Front 18

*CHAPTER 8*

What is the sanitary inspection frequency for facilities in the low risk category?

Back 18

Annually

Front 19

*CHAPTER 8*

What percent 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?

Back 19

50%

Front 20

*CHAPTER 8*

How long will each food establishment manager or PIC keep records of documented weekly self-evaluations on file?

Back 20

1 year

Front 21

*CHAPTER 8*

Which instruction contains Navy specific sanitary requirements for evaluation of foodservice operations at childcare facilities?

Back 21

OPNAVINST 1700.9E

Front 22

*CHAPTER 8*

Which form will be used by regulatory authorities to document sanitary inspection findings?

Back 22

DD Form 2973

Front 23

*CHAPTER 8*

What is the maximum amount of calendar days following a non compliant inspection that follow up inspection shall be completed?

Back 23

5

Front 24

*CHAPTER 8*

What is the maximum number of calendar days that food establishments have to correct all of the non-critical deficiencies found during inspections?

Back 24

30

Front 25

*CHAPTER 8*

Which form is used by all services when conducting sanitary inspections at food establishments?

Back 25

DD Form 2974

Front 26

*CHAPTER 8*

How many hours of receiving a customer complaint involving a public health concern at a food establishment should an investigation be conducted?

Back 26

24

Front 27

*CHAPTER 8*

How often are self-evaluations conducted by the food establishment?

Back 27

Weekly

Front 28

*CHAPTER 8*

Which publication assigns the responsibility for oversight and management of food sanitation activities?

Back 28

NAVMED P-117

Front 29

*CHAPTER 9*

What are personnel that are operating in a deployment setting, a tactical training environment, or operations afloat categorized as?

Back 29

Highly Susceptible Population

Front 30

*CHAPTER 9*

Which publication provides guidance for Army Field Feeding and Class I Operations?

Back 30

ATTP 4-41

Front 31

*CHAPTER 9*

At least how many feet must field food operations be separated from latrines, waste storage, and disposal areas?

Back 31

300

Front 32

*CHAPTER 9*

At least how many feet must field food operations be separated from sleeping areas and bodies of water?

Back 32

90

Front 33

*CHAPTER 9*

At least how many feet down wind from the field service operation should patron and food employee toilets be?

Back 33

300

Front 34

*CHAPTER 9*

Which publication specifies the provisions that shipboard treated water must conform to?

Back 34

NAVMED P-5010-6

Front 35

*CHAPTER 9*

NAVMED P-5010-6 along with which other series contains the standards for potable water which the drinking water for Naval operations afloat must conform with?

Back 35

BUMEDINST 6240.10

Front 36

*CHAPTER 9*

How often at a minimum must preventive medicine or personnel designated by the Medical Authority test the residual chlorine in drinking water?

Back 36

Monthly

Front 37

*CHAPTER 9*

How often must the chlorine residual of bulk water that supplies food operations be monitored?

Back 37

Daily

Front 38

*CHAPTER 9*

What temperature must frozen foods be stored at?

Back 38

0 degrees F

Front 39

*CHAPTER 9*

What is the maximum temperature that PHF(TCS) food should be stored at?

Back 39

41 degrees F

Front 40

*CHAPTER 9*

What temperature should PHF(TCS) foods that require cooking or that are intended to be eaten while hot be cooked or heated to?

Back 40

165 degrees F

Front 41

*CHAPTER 9*

What is the minimum temperature that hot PHF(TCS) foods must be maintained throughout the meal period?

Back 41

135 degrees F

Front 42

*CHAPTER 9*

Up to how many hours may sandwiches be retained after the current meal period to be served at the next scheduled meal?

Back 42

4

Front 43

*CHAPTER 9*

What is the maximum individual unopened package size that milk or milk products can be provided to customers for drinking purposes?

Back 43

16 fl oz

Front 44

*CHAPTER 9*

How long must raw fruits and vegetables be submitted in 140 degrees F drinking water to reduce microbial contamination?

Back 44

1 minute