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19 Cards in this Set
- Front
- Back
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A person either military or civilian who has successfully completed either CANTRAC B-322-2101 " food safety manager's course" or alternatively successfully demonstrated food safety core competency by obtaining a food protection manager certification.
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Food Safety instructor
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An individual working with unpackaged food, food equipment or utensils or food contact surfaces.
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Food Employee
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Individual(s) responsible for food establishments operation.
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Person In Charge (PIC)
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What risk categories require a PIC to be present during all hours of operation?
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Category 3 or 4
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A food service operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption.
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Food Establishment
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Certification program that has been evaluated and listed by an accrediting organization accepted by the Conference for Food Protection (CFP) and has met the CFP standard.
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Accredited Certification Program
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Medical department representative assigned preventive medicine responsibilities with the area of operation.
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Preventive Medicine Authority (PMA)
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How many hours of training must a food employee have before working in a food establishment?
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4 hours of initial food safety training
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How many hours of follow up training must a food employee have over the course of a year?
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4 hours
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Who is responsible for ensuring all food employees meet the minimum food safety training requirements?
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Food Establishment PIC
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What is the maximum length of time a Food safety training certification can last?
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5 years
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A Food employee who is assigned for 30 days or less is considered what?
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A temporary food employee
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Temporary food employees must have how many hours of training before starting work in a food establishment?
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2 hours
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What is the focus of the training for temporary food employees?
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CDC risk factors for food borne disease outbreaks
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Bartenders who do not prepare or handle food shall receive 2 hours of training prior to working in a food establishment, that is is focused on what?
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Washing and sanitizing glasses and personal hygiene
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What are the three ways to obtain initial and annual food employee food safety training?
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1) PIC as a qualified food safety instructors
2) Qualified instructors attached to area preventive medicine services 3) Navy/Marine Corps Food Management team qualified instructors |
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PIC/Supervisor certifications may be obtained in what two ways?
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1) Qualified instructors of course B-322-2101
2) Successful completion of any CFP/ANSI accredited food protection manager examination |
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What is the NAVMED 4061/1?
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Food safety training log
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Commanding officers shall issue what as necessary to implement the 4061.1?
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Directives
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