Pmt 2 Idc

Front 1

Any point in a specific food system at which loss of control does not lead to an
unacceptable risk.

Back 1

Control Point

Front 2

A point at which loss of control may result in an unacceptable risk.

Back 2

Critical Control Point (CCP):

Front 3

The maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical point to minimize the risk that the identified safety hazard may occur.

Back 3

Critical Limits (CL):

Front 4

1)4 feet square by 4 feet deep
2)Filled with suitable contact medium (large and small stones)
3)One per mess serving 200 people or less
4)If mess will operate for 2 weeks or more

Back 4

Soakage pits

Front 5

1)When ground water level or rock formation prevents use of soakage pit
2)Consist of central pit which is 2 feet square and 1 foot deep
3)Trench at least 6 feet long is dug outside of the pit.

Back 5

Soakage trench

Front 6

How are Ice scoops stored

Back 6

1)Handle up.
2)In a freely draining metal bracket:
3)Outside the ice storage compartment.
4)In a metal bracket installed within the machine at such a height as to preclude the scoop being covered by the ice.

Front 7

Field Food Service System (FFSS)

Back 7

Capable of preparing 850 meals
during a 4-hour period (excluding set-up time)
twice daily

Front 8

Tray Ration Heating System (TRHS)

Back 8

(b) Capable of preparing 250 Unitized Group Ration - Heat and Serve (UGR-H&S) rations per meal in remote areas or 500 meals in a ration day with replenishment.
(c) The purpose of the TRHS is to bridge the gap from the use of MREs to the operational field mess.

Front 9

Enhanced Tray Ration Heating System (E-TRHS).

Back 9

(a) This field range is portable and can be adapted to many different cooking configurations.
(b) One field range outfit may be used to cook for up to 50 people.
(c) Each field range comes with pots, pans, and cooking and serving utensils.
(d) One accessory kit is authorized for every two ranges.
(e) The M59 field range can be used to bake, roast, boil, grill, and deep-fat fry foods by putting the burner unit in the correct position.
(f) The range may also be used as a hot line or steam table.

Front 10

Expeditionary Field Kitchen (EFK)

Back 10

(a) The EFK will provide an intermediate expeditionary feeding capability between the TRHS/E-TRHS and the FFSS.
(b)It provides a more mobile capability at forward positions.

Front 11

Jewelry wearing requirements for FS workers

Back 11

(a) While preparing food, food employees may not wear jewelry on their arms and hands.
(b) Plain ring such as a wedding band is allowed.

Front 12

Any raw, cooked, or processed edible substance, ice beverage, or ingredients used or intended for use or sale, in whole or in part.

Back 12

Food

Front 13

Any food or ingredients, natural or synthetic and that requires temperature control because it is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganism; Clostridium botulinum; or salmonella
enteritidis.

Back 13

Potentially Hazardous Food (PHF)

Front 14

Any food of such type or in such condition that it may easily spoil unless maintained under specified storage or serving conditions

Back 14

Perishable Food

Front 15

Food items that are canned, dried, dehydrated, or otherwise processed to the extent that such items under normal circumstances maybe stored in non-refrigerated spaces.

Back 15

Semi-perishable

Front 16

Involving use of the sense organs (i.e. tasting to evaluate of food)

Back 16

Organoleptically

Front 17

The greater part; the main mass or body and in most cases can be described by goods or cargo in large packages, boxes, bags, etc.

Back 17

Bulk Food

Front 18

A commercial operation that manufactures, packages, labels or stores food for human consumption and does not provide food directly to a consumer.

Back 18

Food Processing Plant

Front 19

Any unserved food remaining at the end of the meal period for which it is prepared.

Back 19

Leftover

Front 20

Bottled, canned, cartoned, securely wrapped, whether packaged in a food establishment or a food processing plant.

Back 20

Packaged

Front 21

Food that is prepared for future service beyond a specific meal.

Back 21

Advance Preparation

Front 22

An 18-hour supervisor/manager food service sanitation/food safety-training course is required for who?

Back 22

all personnel designated as a Person In Charge

Front 23

Who is required to teach a 4-hour employee food safety course

Back 23

A supervisor/manager

Front 24

Who must keep a separate Food Safety Training
Certificate (NAVMED 4061/1) for each food employee, supervisor, and person in charge on file

Back 24

Person In Charge

Front 25

The refresher 18 hours foodservice sanitation and safety training course is required every five years for who?

Back 25

Supervisor/Manager

Front 26

Who shall receive 4 hours initial food safety
training. within the first 30 days of employment, 4 hours annual food sanitation training.

Back 26

Food service personnel

Front 27

Who must receive 2 hours
initial training and orientation.

Back 27

Temporary personnel assigned for 30 days or less

Front 28

What do you do when a FS worker is found to have an exclusion or restriction

Back 28

(1) Exclude an employee if diagnosed with an infectious agent.
(2) Restrict a food employee from working with exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single use articles
Removal of Exclusions and Restrictions
(1) The person in charge may reinstate an excluded food employee if the person in charge obtains approval from the medical authority.
(2) The employee must provide written medical documentation from a physician or the local military medical authority.
(3) The documentation must specify may work in an unrestricted capacity in a food establishment because the employee is free of the infectious agent of concern.

Front 29

DESCRIBE types of product compliance evaluations

Back 29

a. Product Compliance Evaluation
b. Random Sampling
c. Routine product compliance evaluations:
d. Special product compliance evaluations

Front 30

AVI's perform what three types of product compliance evaluation

Back 30

(a) Cursory
(b) Routine
(c) Special Compliance Evaluations

Front 31

When to complete Random Sampling product compliance evaluation

Back 31

Called "Cursory Product Compliance Evaluation" of deliveries to evaluate wholesomeness of subsistence.

Front 32

When to complete Routine product compliance evaluations

Back 32

(1) Are performed to ensure food items are satisfactory to customers
(2) Have their count, condition and identity determined.
(3) AVI's evaluate food products against applicable vendor specifications.
(4) Generally, cooking of product is not involved and the evaluation is done on-site at the food establishment.

Front 33

When to complete Special product compliance evaluation

Back 33

(a) Meet all requirements in the specifications under which they were procured.
(b) That they are wholesome.
(c) May involve cooking or other forms of processing and will be performed on-site at the food establishment by the AVI.
(d) Food service authorities at any location may request evaluation of items other than or in addition to those scheduled for a special product compliance evaluation.

Front 34

45 degrees F or less on delivery

Back 34

Milk and eggs

Front 35

Preventive Medicine Authority (PMA) responsibilities

Back 35

(1) Routine inspection of all food establishments including:
(2) Surveillance to ensure sanitary storage, preparation and serving of food, and for the disposal of food wastes.
(3) Sanitation surveillance of food service spaces and cleaning of equipment and utensils.
(4) Sanitation inspection of Navy and Marine Corps exchange food outlets,
(5) Fitness for human consumption inspections
(6) Medical screening of food service personnel
(7) The provision of food service sanitation training programs.
(8) Review of local plans and design specifications relating to construction of new food establishments and renovation of existing facilities.
(9) Pre-operational inspections conducted on all new food establishments.
(10) Maintaining regular liaison with the US Army Veterinary Services to ensure adequate services are provided.
(11) In the absence of US Army Veterinary Inspectors, the PMA is responsible for sanitary inspections of Navy and Marine Corps commissaries.
(12) Epidemiological investigations in the event of foodborne illness outbreaks.

Front 36

Food Service Officer responsibilities

Back 36

(1) Direct charge of the food service division in a command:
(a) Preparation.
(b) Serving.
(c) Storage of food.

Front 37

Supply Officer responsibilities

Back 37

Responsible for procurement, receipt, inspection, storage, and issue of food items.

Front 38

Commanding Officers responsibilities

Back 38

(1) Ensures that food and beverages served within their jurisdiction are safe and wholesome.
(a) Supply and medical departments, however, must provide guidance and support regarding sanitary food preparation.

Front 39

Person in Charge responsibilities

Back 39

(1) The food establishment manager shall be the person in charge or shall designate a person in charge.
(2) In military galleys, the Food Service Officer or Leading Mess Management Specialist/Cook shall normally be the person in charge.
(3) A person in charge shall be required on site.

Front 40

Navy Environmental and Preventive Medicine Units/Navy and Marine Corps Public Health Center responsibilities.

Back 40

(1) Advise and recommend on matters pertaining to preventive medicine and environmental health to Navy and Marine Corps activities ashore and afloat.
(2) Services related to food safety

Front 41

Naval Medical Treatment Facilities (MTFs) responsibilities.:

Back 41

(1) Provide environmental health services intended to reduce the risk of foodborne disease outbreaks.
(a) Regular food service sanitation inspections and training.

Front 42

Chief, Bureau of Medicine & Surgery (CHBUMED) responsibilities

Back 42

(1) Establish sanitary standards
(2) Reviews and approves the sanitary aspects of standards, specifications, and design criteria prepared by other Systems Commands.

Front 43

At least ______candles of lighting must be available at any time in all food service
areas and rooms including walk-in units.

Back 43

10 foot

Front 44

The lighting on food preparation and warewashing work surfaces must be at least ______candles.

Back 44

50 foot

Front 45

The lighting must be at least _____ candles at a distance of 30 inches from the floor in:
(a) Packaged food and fresh produce areas
(b) Hand washing areas
(c) Ware washing areas
(d) Equipment and utensil storage areas
(e) Toilet areas.

Back 45

20 foot

Front 46

Ventilation Hoods and Grease Filters requirements

Back 46

(a) Must be cleaned of dirt and grease as often as necessary, and at least weekly to avoid the danger of fire.
(b) Filters which cannot be adequately cleaned must be replaced.

Front 47

The hood serving the deep fat fryer and doughnut fryer must be fitted with a fire
extinguishing system
Surface ships require grease hoods be installed over What

Back 47

1)Steam kettle
2)Roast oven
3)Bake oven
4)Convection oven
5)Griddle
6)Fry kettle
7)Doughnut fryer
8)Deep fat fryer
9)Range

Front 48

Leftover Food requirements

Back 48

(1) Freezing of leftover is prohibited
(2) Chilled 41 degrees F or below
(a) Retain for 24 hours
(3) Maintained hot at 140 degrees F or above
(a) Retain for 5 hours
(4) Labeled
(a) "Leftover-Use within 24 Hours"
(b) Date and time of original preparation.
(c) Discard date and time

Front 49

DESCRIBE Subsistence Prime Vendor (SPV) Program

Back 49

(1) Is a major re-engineering effort within the Department of Defense (Food Purchasing Procedures).
(2) A single distributor serves as the major provider of product to various federal customers within a geographical region or zone.
(3) Navy and Marine Corps dining facilities will no longer receive food items from Defense Logistics Agency (DLA) warehouses.
(4) The vendor supplies commercially available subsistence under a contractual agreement established by the Defense Personnel Support Center (DPSC) - the lead agency for the SPV program.
(5) The SPV selected for each zone will deliver directly to dining facilities or a chosen location within 48 hours after ordering.
(6) The customer will select the number of deliveries and the day of the week deliveries should be made.
(7) At the time of delivery, items are accepted or rejected by the ordering activity, rejections will be replaced by the SPV.
(8) All food delivered by SPV to Navy and Marine Corps will originate from facilities listed in the U.S. Army publication, Directory of Sanitarily Approved Food

Front 50

What is the difference between (1)USDA and (2)USDC

Back 50

1. Meat and Poultry & Fruits and Veggetables
2. Fish

Front 51

Food shall be protected from cross contamination by what?

Back 51

(1)separating raw animal foods from other foods during:
(a) Storage
(b) Preparation
(c) Holding
(d) Display
(2) Separate types of raw animal foods from each other.
(3) Use separate equipment for each food type.
(4) Arrange each type of food in equipment so that cross contamination is prevented.
(5) Prepare each type of food at different times or in separate areas.
(6) Separate fruits and vegetables, before they are washed.

Front 52

Who is Responsible for providing timely wholesomeness determinations on food items delivered to or accepted at Prime Vendor delivery points (receiving activities).
(2) Will not impede deliveries to accommodate any product or any product evaluations unless they identify unwholesome products or unsanitary vehicle conditions.

Back 52

Army Veterinary Inspectors (AVIs) and Navy PMAs:

Front 53

At sea what must not be consumed

Back 53

Fish caught over the side
Raw eggs

Front 54

LIST health requirements of diseases that are prohibited for foodservice personnel

Back 54

(1) Illnesses caused by:
(a) Salmonella typhi
(b) Shigella spp.
(c) Escherichia coli 0157:H7
(d) Hepatitis A virus

Front 55

LIST health requirements of symptoms that are prohibited for foodservice personnel

Back 55

(1) Symptoms associated with an acute gastrointestinal illness such as:
(a) Diarrhea
(b) Fever
(c) Vomiting
(d) Jaundice
(e) Sore throat with fever
(f) A lesion containing pus On the hands or wrists or On exposed portions of the arms

Front 56

What do we do to evaluate food

Back 56

Organoleptically
Involving use of the sense organs (i.e. tasting to evaluate of food

Front 57

What are the Six Steps of the Ware Washing Process: (In order)

Back 57

(1) Sorting
(2) Scraping
(3) Washing
(4) Rinsing
(5) Sanitizing
(6) Air Drying

Front 58

Requirements for obtaining meat from (1) the states and (2) over seas

Back 58

(1) In the U.S., all meat and poultry purchased from subsistence prime vendors or a subcontractor under a prime vendor contract must have originated from plants operating
according to USDA requirements and the law.
(2) In overseas areas where meats, meat products, poultry, and poultry products cannot be obtained from plants under Federal or State inspection systems, the U.S. Army
Veterinary Service provides inspection services.
(a) These approved plants are listed in the “Directory of Sanitarily Approved Food Establishments”.

Front 59

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

Back 59

Sanitize or Sanitization:

Front 60

What must not be kept in food preparation and serving areas.

Back 60

Clothing and personal effects of food service personnel

Front 61

Where are pesticides stored

Back 61

Pesticides shall be stored outside of food service spaces

Front 62

Difference between Non-commercially Prepared Salad Dressings and Commercially Prepared Salad Dressings

Back 62

Non-commercial placed on the salad bar in an open container must be discarded at the end of the meal period and Commercially are individual packs and are Exempt from the requirement to discard any leftover portions provided they are kept under refrigeration during storage

Front 63

Develop a Case Definition

Back 63

(1) Allows exposed person to be classified as cases or noncases
(2) Cases can be further categorized as confirmed or suspected
(3) Utilize data collected during the initial phase of the investigation

Front 64

Vending machines placed into operation on Navy and Marine Corps installations must comply with the standards of who and how often are they inspected

Back 64

(a) "The Vending of Food and Beverages-A Model Sanitation Ordinance, Food and Drug Administration"
(b)"Listing of Letters of Compliance" by the National Automatic Merchandising Association.
(c) Quarterly

Front 65

Refrigerated storage unit requirements

Back 65

1)Frost or glaze ice must not be allowed to accumulate to more than 1/4 inch in
thickness on the interior surfaces or on the refrigeration coils.
2)The interior surfaces of refrigerated storage units must be routinely washed.

Front 66

Semi-Perishable Foods Shall be stored how

Back 66

(1) Must be stored in a dry place on pallets.
(2) Allow for air circulation to protect from:
(a) Decay.
(b) Spoilage.
(c) Vermin infestation.
(3) Non-Perishable/Canned Foods:
(a) Must be stored on pallets.

Front 67

STATE procedures for sanitizing facilities and equipment for a field mess

Back 67

5 Can Method
Chemical sanitizers

Front 68

What Chemical sanitizers are used when hot water is not available in field

Back 68

a)Calcium Hypochlorite:
1)Immerse mess gear in 50ppm chlorine solution for 60 seconds.
2)Rinse in clear water.

Front 69

What is the 5 can method

Back 69

Can 1 – Garbage
Can 2 – Pre-wash: Water temperature is between 110-130 degrees F.
Can 3 – Wash: Water temperature is between 110-130 degrees F
Can 4 – Rinse: Water temperature is between 190-212 degrees F
Can 5 – Sanitizing rinse: Water temperature is at a minimum of 212 degrees F.
Immerse gear for at least 30 seconds.

Front 70

What should the temps be IRT food delivery

Back 70

Must be received at 45 degrees F or less.

Front 71

DESCRIBE principles of the hazardous analysis and critical control points (HACCP) plan

Back 71

a. Principle #1 - Identify potentially hazardous foods.
b. Principle #2 - Identify the critical control points (CCPs) in food preparation
c. Principle #3 - Establish critical limits (CLs) for the CCPs.
d. Principle #4 - Establish procedures to monitor CCPs
e. Principle #5 - Establish the corrective action(s) to be taken when monitoring shows CL has been exceeded.
f. Principle #6 - Establish effective record keeping systems
g. Principle #7 - Establish procedures to verify that the HACCP system is working.

Front 72

LIST critical control points in the HACCP

Back 72

a. Holding time and temperature during:
(1) Cooking
(2) Chilling
b. Prevention of cross-contamination
c. Certain aspects of employee and environmental hygiene
(1) Hand washing
d. Current Physical Exam
e. Ware Washing Temperatures

Front 73

What are the temp range for the danger zone

Back 73

41-140 degrees F

Front 74

What Galley Waste Disposal Procedures are used for Liquid waste disposal and what is the difference between them

Back 74

(a) Soakage pits
(b) Soakage trench
1)Soakage trench is used when ground water level or rock formation prevents use of soakage pit

Front 75

How is ice cream served

Back 75

1) Individually wrapped portions.
2) Soft ice cream from dispensing machines.
3) Bulk ice cream must not be served "family style."
4) Served at 6-10 degrees when serving

Front 76

What procedures would you follow for procuring local fruits and vegetables

Back 76

(a) Clean and sanitize with:
1)100 ppm calcium hypochlorite (HTH) for 15 minutes.
2)50 ppm calcium hypochlorite (HTH) HTH for 30 minutes.
3)Rinse to remove chlorine.
4)Head items must be broken apart to sanitize all parts.

Front 77

What is the Internal temperature of Stuffed poultry

Back 77

Internal temperature of the stuffing must reach 165 degrees F

Front 78

How often will the PMA conduct sanitation inspections

Back 78

quarterly

Front 79

How often will the PMA conduct all food establishments and field sanitation inspections

Back 79

At least monthly
(a) Exemptions from once a month inspection requirement may be granted by the installation PMA to food establishments that:
1) Demonstrate by past performance, current training, and effective management that the exemption will most probably not adversely affect overall sanitary conditions.

Front 80

Prohibited Leftovers

Back 80

(a) Foods composed of ingredients which have been peeled, sliced, or diced by hand after cooking.
1) These foods include, but are not necessarily limited to:
a) Potato/macaroni salad
b) Chicken/turkey salad
c) Shrimp salad
d) Egg salad

Front 81

How do you prevent contamination from rodents, pest, and insects

Back 81

Keep area clean, cool, dry, and well ventilated

Front 82

What are the requirements for field refer's

Back 82

(2) Temperature logs:
(a) Mandatory.(b) Temperature readings must be taken and logged at least once per meal period.
(c) A minimum of 3 times a day.
(3) Require one internal and one external thermometer.
(4) Emptied and thoroughly cleaned at least once a week.
(5) Defrosted and cleaned when ice accumulation on the coils exceeds ¼ of an inch thick.
(6) Temperature:
(a) Reefers should be maintained at or below 40 degrees F.
(b)Freezers should be maintained at or below 0 degrees F.

Front 83

What is required to introduce a new menu item

Back 83

Must develop a HACCP plan first

Front 84

What is prohibited (1) Is not approved for use on food contact surfaces.
(2) When they are used for nonfood-contact surfaces, all food products, utensils, and food
packaging materials must be removed or protected.

Back 84

Metal Polish