P-5010 Chp 1 Food Safety

Front 1

“CIP” means _______

Back 1

cleaned in place.

Front 2

"CFR" means _______.

Back 2

Code of Federal Regulations

Front 3

“_______” means reduced in size by methods including chopping, flaking, grinding, or mincing.

Back 3

Comminuted

Front 4

“_______” is a point or procedure in a specific food system where loss of control may result in an unacceptable health risk.

Back 4

Critical Control Point

Front 5

“______” is traditionally known as potable water.

Back 5

Drinking water

Front 6

“EPA” refers to the U.S. _________.

Back 6

Environmental Protection Agency

Front 7

“_______” includes mammals such as reindeer, elk, deer, antelope, water buffalo, bison, rabbit, squirrel, opossum, raccoon, nutria and muskrat; and nonaquatic reptiles such as land snakes. It does not include rarities such as ostrich, emu, and rhea.

Back 7

Game animal

Front 8

“HACCP Plan” = ________

Back 8

Hazard Analysis Critical Control Point

Front 9

“_________” means any unserved food remaining at the end of the meal period for which it is prepared.

Back 9

Leftover

Front 10

“__________” is the application of cumulative heat or chemicals on cleaned food contact surfaces that, when evaluated for efficacy, yield a reduction of 5 logs, which is equal to 99.999% reduction, of representative microorganisms of public health importance.

Back 10

Sanitize or Sanitization

Front 11

___________ establishes sanitary standards for food procurement, inspection on delivery, fitness for human consumption, storage and refrigeration, preparation and serving, and disposal of food residues.

Back 11

Chief, Bureau of Medicine & Surgery (CHBUMED)

Front 12

The ___________ is responsible for the planning, design, and construction of public works at all shore activities, including messing and supporting facilities.

Back 12

Commander, Naval Facilities Engineering Command (COMNAVFACENGCOM)

Front 13

The __________ administers the Navy Food Service Program.

Back 13

Commander, Naval Supply Systems Command (COMNAVSUPSYSCOM)

Front 14

The ________ is responsible for procurement, receipt, inspection, storage, and issue of food items.

Back 14

supply officer

Front 15

The _______ is in direct charge of the food service division in a command and is responsible for the preparation, serving, and storage of food.

Back 15

food service officer

Front 16

PMA = __________ - the medical department representatives responsible for public health (preventive medicine).

Back 16

Preventive Medicine Authority

Front 17

All food service employees must receive a minimum of ___ hours initial food safety training. New food service personnel shall receive this ___ hours training within the first ___ days of employment.

Back 17

4 hours
4 hours
30days

Front 18

All food service employees must receive minimum additional ____ hours annual food sanitation training. This requirement for annual training need not be conducted in a _____ block of time.

Back 18

4 hours
consecutive 4 hour block

Front 19

Temporary food service personnel assigned for ___ days or less must receive ___ hours initial training and orientation.

Back 19

30 days
2 hours

Front 20

Qualified food sanitation/ safety instructors are:
____, ____, ____ and ____.

Back 20

(1) Independent duty Navy hospital corpsmen (must requalify every 3 years);
(2) Preventive medicine technicians;
(3) Environmental health officers;
(4) Personnel who supervise or train food service personnel and are successful graduates of a supervisor/manager food safety training course approved by the PMA (must re-qualify every 3 years).

Front 21

Food inspections afloat should be made in the company of the ___ or ____.

Back 21

supply officer or representative

Front 22

For milk, the temperature of the product on delivery is ____°F or less or under the current procurement contract.

Back 22

45°F

Front 23

Shell eggs must be received at __° F or less and cooled and maintained at __° F or below.

Back 23

45°F
41°F

Front 24

If the cheese has been held at __°F, a __ inch layer is removed and the moldy portions are discarded.

Back 24

41°F, 1/2 inch

Front 25

Temperature Specifications for Receiving of Food Items: PHF (Potentially hazardous food) shall be at a temperature of __°F (__°C) or below when received.

Back 25

41°F

Front 26

Refrozen fish: _____. They must not be used.

Back 26

Soft, flabby flesh, Bottom of box may be distorted, Slimy, discolored wrapping paper

Front 27

Fresh fish have ______.

Back 27

bright red gills, prominent clear eyes and firm elastic flesh

Front 28

Stale fish are _______.

Back 28

dull in appearance, have cloudy and red bordered eyes and soft flesh; finger impressions are made easily and remain when digital pressure is released

Front 29

Vegetables of uncertain origin and those purchased in foreign countries, as well as those suspected of being contaminated with pathogenic organisms, must be chemically disinfected by immersion for at least ___ minutes in a ___ ppm Free Available Chlorine(FAC) solution or for ___ minutes in a ____ ppm FAC solution (or other approved solution).

Back 29

15 minute, 100 ppm
30 minute, 50 ppm

Front 30

Containers or bulk lots of food will be stored ___ inches (__ cm) above the floor and __ inches (__ cm) from the walls, on clean racks, dollies, non wood pallets, or other easily cleanable surfaces.

Back 30

6 inches, 15cm
4 inches, 10 cm

Front 31

______ is the most effective means of minimizing the risk of food borne illness and reducing loss through spoilage.

Back 31

Proper temperature control

Front 32

Required temperature ranges are ___-___°F for refrigeration and ___°F or below for freezers.

Back 32

32-41 F
0 F

Front 33

Frost or glaze ice must not be allowed to accumulate to more than ___ inch in thickness on the interior surfaces or on the refrigeration coils.
Temperature logs … Accurate entries will be made at least ___ daily.

Back 33

1/4 inch
twice daily

Front 34

Each piece of equipment used for holding PHF will be provided with an easily readable numerically scaled indicating thermometer, accurate to ±__°F, located to measure the air temperature in the coolest part of the unit and placed to be easily readable.

Back 34

±3°F

Front 35

____- flat ends one can go convex when other is brought down sharply on a hard surface. Never use.

Back 35

Flipper

Front 36

____- one or both ends bulge but yield to finger pressure. Coffee is good.

Back 36

Springer

Front 37

____- both bulge and stay that way. Molasses.

Back 37

Sweller

Front 38

Temperature:
Dairy Product box: ___;
Chill box冷藏盒: ___;
Thaw box解冻盒: ___;
Reach in refer:____.

Back 38

Dairy Product box: 32-34;
Chill box冷藏盒: 33-36;
Thaw box解冻盒: 36-38;
Reach in refer 34-40

Front 39

Sandwich:
I: _________
II: ________
III: ________

Back 39

Sandwich:
I: over the counter or vending machine.
II: for box lunches or aircraft meals (frozen).
III in a professional kitchen (frozen)

Front 40

PHF that is cooked, cooled and reheated for hot food holding or transport shall be rapidly reheated, within __ hours, so all parts of the food reach an internal product temperature of at least ___°F (74°C) for at least 15 seconds.

Back 40

2 hours
165 F

Front 41

Ready to eat food from a commercially processed, hermetically sealed container or packaging shall be heated to a temperature of at least ___°F for hot holding.

Back 41

141 F

Front 42

Food reheated in a microwave shall be covered, rotated and stirred until the internal product temperature reaches ___°F, then it must remain covered for __ minutes to obtain temperature equilibrium.

Back 42

165 F
2 minutes

Front 43

A report of suspected hazardous food items must be submitted as required by NAVSUP ____, Volume ____.

Back 43

486, Voume I

Front 44

Heavily infested food, i.e. seven or more living or dead insects per pound must be surveyed. Lightly infested food should be immediately removed, placed in a freezer for ___ hours, sifted to remove the insects and used as soon as possible.

Back 44

72 hours

Front 45

Fresh and Frozen Food: At least __ inches of clearance must be maintained between the tops of the stacks and the openings of the air ducts.

Back 45

6 inches

Front 46

Food Storage Procedures: Use the rule “______"

Back 46

first in first out (FIFO).

Front 47

Minimum cooking time and temperature combinations for pork, game animals, milk…
___°F (__°C) - __ minutes, or
___°F (__°C) - __ minutes, or
___°F (__°C) - __ minutes

Back 47

145°F (63°C) - 3 minutes
150°F (66°C) - 1 minute
155°F (68°C) - 15 seconds

Front 48

Ground beef should be cooked to a minimum internal temperature of ___°F for __ seconds or until juices run clear.

Back 48

155 F
15 seconds

Front 49

A reconstituted or fortified potentially hazardous food that is held between __ °F and __ °F for longer than ___ hours will be discarded.

Back 49

41 - 140 F
4 hours

Front 50

“________” is defined as food that is prepared for future service beyond a specific meal.

Back 50

Advance Preparation

Front 51

“Advance Preparation” food must be labeled “________” with the date and time of original preparation and the required discard date and time.

Back 51

Advance Preparation Food

Front 52

Floor-mounted equipment, not easily moved, must be sealed to the floor or elevated on legs that provide at least a ___ inches clearance, or aboard ship ___ inches, between the floor and equipment.
However, if no part of the floor under the floor mounted equipment is more than 6 inches from cleaning access, the clearance space may be only ___ inches.

Back 52

6 inches
8 inches aboard
4 inches

Front 53

Walls and Ceilings of Food Preparation Areas: Use at least ___ mesh to the inch screening material for walls, doors, or windows.

Back 53

16 mesh

Front 54

The six steps in the ware washing process are: _____

Back 54

a. sorting
b. scraping
c. washing
d. rinsing
e. sanitizing
f. air drying.

Front 55

The temperature of the wash solution in manual ware washing equipment shall be maintained at not less than ___ F.
If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at ___ F or above.
Hot water manual operations by immersion for at least ___ seconds

Back 55

110 F
171 F
30 seconds

Front 56

In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than ____ F. A ___-compartment deep sink is basic for proper manual ware washing procedures.

Back 56

194 F
three-compartment deep sink

Front 57

The flow pressure of the fresh hot water sanitizing rinse in a ware washing machine may not be less than ___ pounds per square inch or more than ___ pounds per square inch.

Back 57

15 pounds per square inch
25 pounds per square inch

Front 58

ENAMELED UTENSILS OR CONTAINERS ARE PROHIBITED IN FOOD SERVICE FACILITIES DUE TO THE POSSIBILITY OF WHAT TYPE OF POISONING?

Back 58

ANTIMONY锑

Front 59

WHAT TYPE OF POISONING CAN RESULT WHEN ACID FOOD OR DRINK ARE PREPARED IN GALVANIZED CONTAINERS镀锌容器?

Back 59

ZINC

Front 60

Shell eggs that are broken and prepared to order and for immediate service, will be cooked to a minimum internal product temperature of at least ___°F for at least ___ seconds or until the white is firm, not running, and the yolk is set.

Back 60

145 F, 15 seconds

Front 61

Establishments listed in the Dairy Plants Surveyed and Approved for ____ Grading Service. It is for inspecting Meat, Poultry, Milk and eggs, vegetables and fruits.

Back 61

USDA

Front 62

Fish establishments listed in Parts I, II, and III of the ____ Approved List of Fish Establishments and Products published by the ___, National Oceanic and Atmospheric Administration and the National Fisheries Service.

Back 62

United States Department of Commerce (USDC)
USDC