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WHO ESTABLISHES SANITARY STANDARDS FOR
- FOOD PROCUREMENT
- INSPECTION ON DELIVERY
- FITNESS FOR HUMAN CONSUMPTION
- STORAGE & REFRIDGERATION
- PREPARATION & SERVING
- DISPOSAL OF FOOD RESIDUES
CHIEF, BUMED
PROVIDES ENVIRONMENTAL HEALTH SERVICES INTENDED TO REDUCE THE RISK OF FOODBORNE DISEASE OUTBREAKS
NAVAL MEDICAL TX FACILITIES (MTF'S)
ADVISE AND RECOMMEND ON MATTERS PERTAINING TO PREVENTIVE MEDICINE AND ENVIRONMENTAL HEALTH TO NAVY AND MARINE CORPS ACTIVITIES ASHORE AND AFLOAT
NEPMU / N&MC PUBLIC HEALTH CENTER
RESPONSIBLE FOR ALL ASPECTS OF MILITARY VETERINARY MEDICINE WHICH INCLUDES, FOOD WHOLESOMENESS & FOOD SAFETY ASSURANCE
U.S. ARMY VETERINARY SERVICES
ENSURES THAT FOOD AND BEVERAGES SERVED WITHIN THEIR JURISDICTION ARE SAFE AND WHOLESOME
COMMANDING OFFICERS
RESPONSIBLE FOR PROCUREMENT, RECEIPT, INSPECTION, STORAGE AND ISSUE OF FOOD ITEMS
SUPPLY OFFICER
IN DIRECT CHARGE OF THE FOOD SERVICE DIVISION IN A COMMAND
FOOD SERVICE OFFICER
WHO IS RESPONSIBLE TO CONDUCT ROUTINE INSPECTIONS OF ALL FOOD ESTABLISHMENTS
PREVENTIVE MEDICINE
AN 18-HOUR SUPERVISOR/MANAGER FOOD SERVICE SANITATION/FOOD SAFETY-TRAINING COURSE IS REQUIRED FOR ALL PERSONNEL DESIGNATED AS WHAT
PERSON IN CHARGE
NAVMED 4061/1
FOOD SAFETY TRAINING CERTIFICATE
ALL FOOD SERVICE EMLOYEES MUST RECEIVE HOW MANY HOURS OF TRAINING WITHIN THE FIRST 30 DAYS OF EMPLOYMENT
4 HOURS
TEMPORARY FOOD SERVICE PERSONNEL ASSIGNED FOR 30 DAYS OR LESS MUST RECEIVE ____ HOURS INITIAL TRAINING AND ORIENTATION
2 HOURS
WHAT THE PROHIBITED DISEASES FOR FOOD SERVICE PERSONNEL
1) SAMONELLA TYPHI
2) SIGELLA SPP
3) E. COLI
4) HEPATITIS A
ALL FOOD EMPLOYEES SHALL BE MEDICALLY SCREENED FOR EVIDENCE OF COMMUNICABLE DISEASE PRIOR TO WHAT
INITIAL ASSIGNMENT IN FOOD SERVICE
THE PERSON IN CHARGE MAY REINSTATE AN EXCLUDED FOOD EMPLOYEE IF THE PERSON IN CHARGE OBTAINS APPROVAL FROM WHOM
MEDICAL AUTHORITY
FOOD EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS WITH A CLEANING COMPOUND FOR AT LEAST ____ SECONDS AND THOROUGHLY RINSE WITH WATER
20 SECONDS
THIS MAY BE USED IN ADDITION TO REGULAR HANDWASHING
HAND SANITIZERS
WHILE PREPARING FOOD, FOOD EMPLOYEES MAY NOT WEAR JEWELERY ON THEIR ARMS AND HANDS WITH THE EXCEPTION OF WHAT
PLAIN RING SUCH AS A WEDDING BAND
ANY RAW, COOKED OR PROCESSED EDIBLE SUBSTANCES, ICED BEVERAGES, OR INGREDIENTS USED OR INTENDED FOR USE OR SALE, IN WHOLE OR IN PART
FOOD
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
POTENTIALLY HAZARDOUS FOOD (PHF)
ANY FOOD OF SUCH TYPE OR IN SUCH CONDITION THAT IT MAY EASILY SPOIL UNLESS MAINTAINED
UNDER SPECIFIED STORAGE OR SERVING CONDITIONS
PERISHABLE FOOD
FOOD ITEMS THAT ARE CANNED, DRIED, DEHYDRATED, OR OTHERWISE PROCESSED TO THE EXTENT THAT SUCH ITEMS UNDER NORMAL CIRCUMSTANCES MAY BE STORED IN NON-REFRIDGERATED SPACES
SEMI-PERISHABLE
INVOLVING THE USE OF SERSE ORGANS (I.E. TASTING TO EVALUATE FOOD)
ORGANOLEPTICALLY
A MAJOR RE-ENGINEERING EFFORT WITHIN THE DOD (FOOD PURCHASING PROCEDURES)
SUBSISTENCE PRIME VENDOR (SPV) PROGRAM
NAVY & MC DINING FACILITIES WILL NO LONGER RECEIVE FOOD ITEMS FROM WHERE
DEFENSE LOGISTICS AGENCY (DLA) WAREHOUSES
THE SPV SELECTED FOR EACH ZONE WILL DELIVER DIRECTLY TO DINING FACILITIES OR A CHOSEN LOCATION WITHIN HOW MANY HOURS AFTER ORDERING
48 HOURS
INSPECTIONS OF FRESH FRUITS AND VEGETABLES ARE BASED ON WHAT STANDARDS
USDA
THE USE OF HOME CANNED FOODS IS WHAT
PROHIBITED
MILK MUST BE AT OR LESS THAN WHAT TEMPERATURE ON DELIVERY
45 DEGREES F
SHELL EGGS MUST BE RECEIVED AT WHAT TEMPERATURE OR LESS, AND ONCE RECEIVED MUST BE MAINTAINED AT WHAT TEMPERATURE
45 DEGREES F OR LESS UPON RECEIPT, AND ONCE RECEIVED MAINTAINED AT 41 DEGREES F
MOLDY CHEESE MUST NOT BE SOLD OR SERVED UNLESS IT HAS BEEN RECONDITIONED USING WHAT CRITERIA
1) IF IT HAS BEEN HELD AT 41 DEGREES F
2) A 1/2 INCH LAYER IS REMOVED
3) MOLDY PORTIONS ARE DISCARDED
WHAT ARE THE MEAL CAPABILITIES OF A FIELD FOOD SERVICE SYSTEM (FFSS)?
ABLE TO PREPARE 850 MEALS DURING A 4HOUR PERIOD TWICE DAILY
WHAT ARE THE MEAL CAPABILITIES OF A TRAY RATION HEATING SYSTEM (TRHS)?
ABLE TO PREPARE 250 UNITIZED GROUP RATION - HEAT AND SERVE (UGR-H&S) RATIONS PER MEAL IN A REMOTE AREA OR 500 MEALS IN A RATION DAY WITH REPLENISHMENT
WHAT ARE THE CAPABILITIES OF AN ENHANCED TRAY RATION HEATING SYSTEM (E-TRHS)?
ONE FIELD RANGE OUTFIT CAN COOK FOR UP TO 50 PEOPLE
WHAT IS AN EXPEDITIONARY FIELD KITCHEN USED FOR (EFK)?
TO PROVIDE AN INTERMEDIATE EXPEDITIONARY FEEDING CAPABILITY BETWEEN THE TRHS/ETHRS AND THE FFSS
WHAT ARE THE JEWELRY GUIDELINES FOR FOOD PREP?
NO JEWELRY ON HANDS OR ARMS EXCEPT FOR PLAIN WEDDING BAND ONLY
FOOD THAT MAY EASILY SPOIL UNLESS MAINTAINED UNDER SPECIFIC STORAGE OR SERVING CONDITIONS?
PERISHABLE FOOD
CANNED, DRIED, DEHYDRATED, FOOD THAT MAY BE STORED IN NON REFRIDGERATED SPACES?
SEMI PERISHABLE
RAW, COOKED, OR PROCESSED EDIBLE SUBSTANCE, ICE BEVERAGE, OR INGREDIENTS USED OR INTENDED FOR USE / SALE, IN WHOLE OR PART?
FOOD
FOOD OR INGREDIENTS IN A FORM CAPABLE OF SUPPORTING THE RAPID OR PROGRESSICE GROWTH OF INFECTIOUS OR TOXIGENIC MICROORGANISMS?
POTENTIALLY HAZARDOUS FOOD
INVOLVING USE OF THE SENSE ORGANS (TASTING TO EVALUATE OF FOOD)?
ORGANOLEPTICALLY
HOW IS FOOD PACKAGED IRT PREPARATION?
BOTTLED, CANNED, CARTONED, SECURELY WRAPPED, WHETHER PACKAGED IN A FOOD ESTABLISHMENT OR A FOOD PROCESSING PLANT
HOW MUCH TRAINING IS NEEDED FOR SUPERVISORS?
18 HOUR COURSE, WITH AN 18 HOUR REFRESHER COURSE EVERY 5 YEARS
WHAT INSTRUCTION IS THE FOOD SANITATION / FOOD SAFETY TRAINING DONE IN ACCORDANCE WITH?
SECNAVINST 4061.1
WHAT CERTIFICATE IS NEEDED TO BE KEPT BY THE PERSON IN CHARGE OF THE WORK LOCATION AND FOR WHOM?
FOOD SAFETY TRAINING CERTIFICATE NAVMED 4061/1 FOR EACH FOOD EMPLOYEE, SUPERVISOR AND PIC
WHAT IS A SUPERVISOR / MANAGER SUPPOSED TO TEACH?
4 HOUR EMPLOYEE FOOD SAFETY COURSE
ALL FOOD SERVICE PERSONNEL MUST HAVE AT LEAST ______ OF FOOD SERVICE TRAINING?
4 HOURS, WITH AN ADDITIONAL 4 HOURS ANNUALLY
NEW FOOD SERVICE PERSONNEL MUST HAVE 4 HOURS OF FOOD SERVICE TRAINING WITHIN?
30 DAYS OF EMPLOYMENT
TEMPORARY FOOD SERVICE PERSONNEL ARE REQUIRED TO HAVE ______ OF TRAINING WHEN THEY ARE ASSIGNED FOR 30 DAYS OR LESS?
2 HOURS
TEMPORARY FOOD SERVICE PERSONNEL ARE REQUIRED TO HAVE ______ OF TRAINING WHEN THEY ARE ASSIGNED FOR GREATER THAN 30 DAYS?
THE MINIMUM 4 HOURS
WHAT ARE THE PROHIBITED DISEASES IRT FOOD SERVICE PERSONNEL?
SALMONELLA TYPHI, SHIGELLA SPP, E-COLI, HEPATITIS A
VEGETABLES OF UNCERTAIN ORIGIN AND THOSE PURCHASED IN FOREIGN COUNTRIES AND/OR SUSPECTED OF BEING CONTAMINATED WITH PATHOGENIC ORGANISMS MUST BE CHEMICALLY DISINFECTED HOW
1-2 MINUTES IN A 50PPM (FAC) SOLUTION, OR OTHER APPROVED SOLUTION
RAW FRUITS AND VEGETABLES SHALL BE THOROUGHLY WASHED IN WATER TO REMOVE SOIL AND OTHER CONTAMINANTS BEFOR WHAT
1) BEING CUT
2) COMBINED WITH OTHER INGREDIENTS
3) COOKED
4) SERVED OR OFFERED FOR HUMAN CONSUMPTION IN READY-TO-EAT FORM
WHAT NEEDS TO HAPPEN WITH THE DISCOVERY OF A HAZARDOUS FOOD ITEM IN A MILITARY ESTABLISHMENT
MUST BE REPORTED BY THE (P.I.C.) BY (OP-IMMEDIATE) MESSAGE TO THE DEFENSE PERSONNEL SUPPORT CENTER, PHILIDELPHIA
SAMPLE OF UNSATISFACTORY FOOD WILL BE SENT ALONG WITH FOUR COPIES OF WHAT FORM
DD FORM 1222
DO NOT STORE FOOD OR CLEAN EQUIPMENT INCLUDING SINGLE SERVICE UTENSILS IN WHAT
1) LOCKER ROOMS
2) TOILET ROOMS
3) OPEN STAIRWELLS OR VESTIBULES
4) GARBAGE ROOMS
5) MECHANICAL AREAS
WHAT TYPE OF THERMOMETERS ARE PROHIBITED
MERCURY
REQUIRED TEMPERATURE RANGES FOR REFRIDGERATED SPACES
32 - 41 DEG F
REQUIRED TEMPERATURE RANGES FOR FREEZERS
0 DEG F OR BELOW
FROST OR GLAZE ICE MUST NOT BE ALLOWED TO ACCUMULATE FOR THAN ____ IN THICKNESS ON THE INTERIOR SURFACES OR ON THE REFRIGERATION COILS
1/4 INCH
HOW MANY TEMPERATURE LOG ENTRIES WILL BE MADE DAILY
AT LEAST TWO
HOW LONG MUST TEMPERATURE LOGS BE MAINTAINED IN THE FACILITY FOR
AT LEAST ONE YEAR
WRT PHF, FOODS WILL BE COOLED TO AN INTERNAL PRODUCT TEMP OF 41 DEG F OR BELOW WITHIN HOW MANY HOURS
4 HOURS
WRT PHF, ICE CREAM BEING DISPENSED BY A SCOOP CAN BE HELD BETWEEN ___ AND ___ DEG F TO FACILITATE SERVING
6 AND 10 DEG F
WET STORAGE OF FOOD IS PROHIBITED WITH EXCEPTION TO SHORT-TERM HOLDING (24-36 HOURS) OF WHAT
PEELED OR SLICED POTATOES, CARROTS AND CELERY STICKS
WITH PHF'S WILL BE PROVIDED WITH AN EASILY READABLE NUMERICALLY SCALED INDICATING THERMOMETER ACCURATE TO +/- HOW MANY DEGREES
3 DEG F
WHEN IT IS IMPRACTICAL TO INSTALL THERMOMETERS ON EQUIPMENT, A SANITIZED PRODUCT THERMOMETER WILL BE AVAILABLE AND USED TO CHECK THE INTERNAL PRODUCT TEMPERATURE OF THE FOOD IN WHAT
1) HOT-FOOD TABLES
2) STEAM TABLES
3) STEAM KETTLES
4) HEAT LAMPS
5) INSULATED FOOD TRANSPORT CARRIERS
WRT FRESH AND FROZEN FOODS; TO PROMOTE PROPER AIR CIRCULATION, FRESH AND FROZEN FOOD ITEMS MUST BE STORED HOW
1) ON PALLETS OR 1 INCH HIGH DECK GRADING
2) AWAY FROM BULKHEADS AND COOLING COILS (AT LEAST 6 INCHES OF CLEARANCE MUST BE MAINTAINED BETWEEN THE TOPS OF THE STACKS AND THE OPENINGS OF THE AIR DUCTS)
FOODS WHICH READILY ABSORB FOREIGN ODORS MUST NOT BE STORED WITH FRUITS AND VEGETABLES SUCH AS;
EGGS, MILK AND BUTTER
ICE INTENDED FOR HUMAN CONSUMPTION IN FOOD OR DRINK SHALL BE MANUFACTURED FROM WHAT
POTABLE WATER ONLY
ICE MACHINES MUST BE CLEANED HOW OFTEN
MONTHLY OR AS OFTEN AS REQUIRED
WRT FOOD SERVICE EQUIPMENT; THEY MUST BE PROVIDED WITH A MECHANICAL MEANS REQUIRING NO MORE THAN ____ LBS OF FORCE TO SAFELY TILT A UNIT OF EQUIPMENT FOR CLEANING
30 POUNDS
A SURFACE OF EQUIPMENT, OR A UTENSIL WHERE FOOD NORMALLY COMES INTO CONTACT IS THE DEFINITION OF A
FOOD CONTACT SURFACE
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.
SANITIZE OR SANITATION
SANITARY STANDARDS FOR THE EQUIPMENT SHALL NOT BE LESS THAN THOSE PROMULGATED BY
AMERICAN NATIONAL STANDARDS INSTITUTE (ANSI)
FLOOR-MOUNTED EQUIPMENTS THAT IS ELEVATED ON LEGS, MUST PROVIDE AT LEAST WHAT AMMOUNT OF CLEARANCE BETWEEN THE FLOOR AND EQUIPMENT
6 INCHES (ASHORE) AND 8 INCHES (AFLOAT)
ALL FOOD SERVICE SPACES AND EQUIPMENT MUST BE FREE FROM SALTWATER CONNECTIONS WITH WHAT EXCEPTIONS
SHIPBOARD SCULLERIES WHICH CONTAIN FOOD WASTE DISPOSALS THAT HAVE BEEN SPECIFICALLY APPROVED BY CHBUMED TO USE SALT WATER DURING THE FOOD WASTE GRINDING OR PULPING PROCESS
WOOD AND WOOD-WICKER MAY NOT BE USED AS A FOOD-CONTACT SURFACE WITH EXCEPTION TO WHAT
HARD MAPLE OR AN EQUIVALENT HARD, CLOSE-GRAIN WOOD MAY BE USED FOR:
A) CUTTING BOARDS OR BLOCKS.
B) BAKERS’ TABLES.
C) ROLLING PINS
D) DOUGHNUT DOWELS
WOODEN PADDLES USED IN CONFECTIONERY OPERATIONS FOR PRESSURE SCRAPING KETTLES WHEN MANUALLY PREPARING CONFECTIONS AT A TEMPERATURE OF WHAT
110 DEG C (230 DEG F) OR ABOVE
CUTTING BOARDS MUST BE CLEANED AND SANITIZED HOW OFTEN
AFTER EACH USE
SPONGES AND CLEANING CLOTHES MUST BE CLEANED AND SANITIZED HOW OFTEN
AFTER EACH MEAL PERIOD
METAL POLISH IS NOT APPROVED FOR USE ON WHAT
FOOD CONTACT SURFACES
UTENSILS MADE OF THE FOLLOWING WILL NOT BE USED FOR FOOD CONTACT SURFACES
1) ENAMEL WARE
2) GALVANIZED METAL
3) COPPER
4) CADMIUM
5) ANTIMONY
6) ZINC
7) TIN
WRT STEAM-JACKETED KETTLES AND URNS, THEY MUST HAVE CHAIN AT LEAST HOW LONG ON THE STEAM SAFETY RELEASE VALVES
18 INCHES
WHAT ARE THE SIX STEPS OF THE WARE WASHING PROCESS (IN ORDER)
1) SORTING
2) SCRAPING
3) WASHING
4) RINSING
5) SANITIZING
6) AIR DRYING
WRT SANITIZING AGENTS (DISINFECTANTS), CHEMICAL SANITIZER USED IN A SANITIZING SOLUTION FOR A MANUAL OR MECHANICAL OPERATION, SHALL BE USED IN ACCORDANCE WITH WHAT
EPA-APPROVED MANUFACTURER'S LABEL
WHAT IS THE MINIMUM TEMPERATURE OF AN IODINE SOLUTION
75 DEGREES F
WRT WASH TEMPERATURES: SINGLE TANK, STATIONARY RACK, SINGLE TEMPERATURE MACHINE
165 DEG F
WRT WASH TEMPERATURES: SINGLE TANK, CONVEYOR, DUAL TEMPERATURE MACHINE
160 DEG F
WRT WASH TEMPERATURES: STATIONARY RACK, DUAL TEMPERATURE MACHINE AND MULTI-TANK, CONVEYOR, MULTI-TEMPERATURE MACHINE
150 DEG F
THE TEMPERATURE OF THE WASH SOLUTION IN SPRAY-TYPE WARE WASHERS THAT USE CHEMICLAS TO SANITIZE SHALL NOT BE LESS THAN WHAT
120 DEG F
WRT TO HOT WATER SANITIZATION TEMPERATURES; THE FRESH HOT WATER SANITIZING RINSE AS IT ENTERS THE MANIFOLD MAY NOT BE MORE THAN ____ DEG F OR LESS THAN.
194 DEG F
IF HOT WATER IS USED FOR SANITIZATION, THE SANITIZING COMPARTMENT OF THE SINK SHALL BE DESIGNED WITH AN INTEGRAL HEATING DEVICE THAT IS CAPABLE OF MAINTAINING WATER AT A TEMPERATURE NOT LESS THAN WHAT
171 DEG F
WASH SOLUTION TEMPERATURE SHALL BE MAINTAINED AT NOT LESS THAN ____ DEG F UNLESS A DIFFERENT TEMPERATURE IS SPECIFIED ON THE CLEANING AGENT MANUFACTURER'S LABEL INSTRUCTIONS
110 DEG F
HOT WATER SANITIZATION TEMPERATURES SHALL BE MAINTAINED AT ____ DEG F OR ABOVE
171 DEG F
UTENSILS AND FOOD-CONTACT SURFACES OF EQUIPMENT USED IN NON-CONTINUOUS FOOD OPERATIONS MUST BE CLEANED AND SANITIZED WHEN
AFTER EACH USE AND AFTER A SUBSTANTIAL INTERUPTION OF OPERATIONS
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
BULK FOOD
A COMMERCIAL OPERATION THAT MANUFACTURES, PACKAGES, LABELS OR STORES FOOD FOR HUMAN CONSUMPTION AND DOES NOT PROVIDE FOOD DIRECTLY TO A CONSUMER
FOOD PROCESSING PLANT
ANY UNSERVED FOOD REMAINING AT THE END OF THE MEAL PERIOD FOR WHICH IT IS PREPARED
LEFTOVER
BOTTLED, CANNED, CARTONED, SECURELY WRAPPED, WHETHER PACKAGED IN A FOOD ESTABLISHMENT OR A FOOD PROCESSING PLANT
PACKAGED
FOOD THAT IS PREPARED FOR FUTURE SERVICE BEYOND SPECIFIC MEAL
ADVANCED PREPARATION
WHAT ARE THE PROHIBITED SYMPTOMS FOR FOOD SERVICE PERSONNEL?
ASSOCIATED WITH GASTROINTESTINAL ILLNESSES SUCH AS: DIARRHEA, FEVER, VOMITING, JAUNDICE, SORE THROAT W/ FEVER, A LESION CONTAINING PUS
WHAT MAKES IT POSSIBLE FOR A FOOD SERVICE MEMBER TO RESUME THEIR DUTIES?
WRITTEN MEDICAL DOCUMENTATION STATING THE MEMBER IS FREE OF INFECTIOUS AGENT IN CONCERN
HOW MANY COMPIANCE EVALUATIONS DOES AN ARMY VETERINARY INSPECTOR CONDUCT?
3 CURSORY, ROUTINE, AND SPECIAL COMPLIANCE EVALUATION
WHAT IS A CURSORY EVALUATION AND WHEN IS IT DONE?
EVALUATES SUBSISTENCE AND WHOLESOMENESS AND IS DONE RANDOMLY ON DELIVERIES
WHEN IS A ROUTINE EVALUATION DONE?
CONDUCTED WHEN THE PRODUCT IN QUESTION HAS CAUSED CUSTOMER DISSATISFACTION
WHAT IS A SPECIAL COMPLIANCE EVALUATION?
TO ENSURE ITEMS MEET REQS UNDER WHICH THEY WERE PROCURED
WHAT TEMP MUST FOOD ITEMS BE AT WHEN RECIEVED?
45 DEGREES OR LESS
WHAT TEMPERATURE DO SHELL EGGS NEED TO BE MAINTAINED AT?
41 DEGREES
WHAT ARE THE RESPONSIBILITIES OF THE PMA IRT FOOD?
1. ROUTINE INSPECTIONS
2. SURVEILLANCE SANITARY STORAGE AND PREP, AND SERVING.
3. SANITATION OF FOOD SERVICE SPACES, UTENSILS AND EQUIP.
4. SANITATION INSPECTIONS
5. FITNESS FOR HUMAN CONSUMPTION INSPECTIONS
6. MEDICAL SCREENINGS
7. PROVISION OF FOOD SERVICE SANITATION TRAINING PROGRAMS.
8. REVIEW LOCAL PLANS AND DESIGN SPECS FOR NEW AND RENOVATIONS
9. PRE OP INSPECTIONS OF NEW ESTABLISHMENTS
10. LIASON WITH US ARMY VET SERVICES FOR ADEQUATE SERVICES
11. SANITARY INSPECTIONS OF COMMISSARIES IN THE ABSENCE OF AVI
12. EPIDEMIOLOGICAL INVESTIGATIONS
WHAT ARE THE RESPONSIBILITIES OF THE PIC IRT FOOD?
A PERSON IN CHARGE IS REQUIRED ON SITE
WHAT FOODS SHALL BE COOKED IMMEDIATELY AFTER PREPARATION AND WITHOUT INTERUPTION TO ALL PARTS TO A MINIMUM INTERNAL TEMPERATURE OF 165 DEG F FOR 15 SECONDS
POULTY, POULTRY STUFFING, STUFFED MEATS, STUFFED FISH AND STUFFING CONTAINING MEATS, FISH OR POULTRY
WRT STUFFED POULTRY; THE INTERNAL TEMPERATURE OF THE STUFFING MUST REACH WHAT TEMPERATURE
165 DEG F
STUFFING MUST BE REMOVED FROM THE BIRD IMMEDIATELY AND STORED AT WHAT TEMPERATURE
140 DEG F OR ABOVE UNTIL SERVED
COOKING TEMPERATURES FOR PORK, GAME ANIMALS, COMMINUTED FISH AND MEATS, INJECTED MEATS AND EGGS THAT ARE NOT COOKED TO ORDER
145 DEG F FOR 3 MIN
150 DEG F FOR 1 MIN
155 DEG F FOR 15 SEC
GROUND BEEF MUST BE COOKED TO WHAT TEMPERATURE
155 DEG F FOR 15 SEC (UNTIL JUICES RUN CLEAR)
WRT TO MICROWAVE COOKING OF RAW ANIMAL FOODS; THEY MUST BE HEATED TO AT LEAST ____ DEG F IN ALL PARTS OF FOOD
165 DEG F
WRT MICROWAVE COOKING; FOOD MUST BE ALLOWED TO STAND COVERED FOR HOW LONG AFTER COOKING
2 MINUTES
POTENTIALLY HAZARDOUS FOODS NOT SERVED IMMEDIATELY AFTER COOKING MUST BE WHAT
RAPIDLY CHILLED TO 41 DEG F OR LOWER; OR HELD AT 140 DEG F OR HIGHER
GROWTH OF HARMFUL BACTERIA AND THE DEVELOPMENT OF TOXINS (POISONS) FORMED BY BACTERIA OCCUR RAPIDLY IN PROTEIN FOODS WHEN HELD AT TEMPS BETWEEN
41 DEG F AND 140 DEG F (KNOWN AS THE DANGER ZONE)
FOODS WHICH HAVE BEEN HELD AT TEMPS BETWEEN 41 AND 140 DEG F LONGER THAN _____ HOURS ARE CONSIDERED UNSAFE FOR CONSUMPTION AND MUST BE DESTROYED
4 HOURS
WRT TO ADVANCED PREP FOOD; HOT ITEMS MUST BE COOLED FROM THE REQUIRED COOKING TEMP TO 70 DEG F WITHIN HOW MANY HOURS
2 HOURS
WRT TO ADVANCED PREP FOOD; HOT ITEMS MUST BE COOLED FROM 70 DEG F TO 41 DEG F OR BELOW WITHIN HOW LONG
A TOTAL FOUR HOUR PERIOD
FREEZING OF LEFTOVER FOOD IS ____
PROHIBITED
WRT LEFTOVER FOOD; IF CHILED TO 41 DEG F IT MAY BE RETAINED FOR HOW LONG
24 HOURS
WRT LEFTOVER FOOD; IF MAINTAINED HOT AT 140 DEG F OR ABOVE, HOW LONG CAN YOU RETAIN IT
5 HOURS
LEFTOVERS MUST BE LABELED WITH WHAT
"LEFTOVER-USE WITHIN 24 HOURS
WHAT ARE SOME EXAMPLES OF PROHIBITED LEFTOVERS
1) POTATO/MACARONI SALAD
2) CHICKEN/TURKEY SALAD
3) SHRIMP SALAD
4) EGG SALAD
FROZEN FOODS MUST NOT BE THAWED HOW
BY EXPOSURE TO EXCESSIVE HEAT OR WARM AIR CURRENTS
THAWING OF FROZEN FOODS SHOULD BE DONE IN THEIR ORIGINAL WRAPPERS OR CONTAINERS AT WHAT TEMPERATURE
36 - 38 DEG F
AT SHORE BASED FACILITIES, FROZEN FOODS MAY BE THAWED COMPLETELY SUBMERGED UNDER RUNNING WATER AT WHAT TEMPERATURE
70 DEG F OR BELOW
FRESH 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 WHAT
145 DEG F FOR AT LEAST 15 SECONDS
WRT REHEATING LEFTOVER PHF, IT MUST BE REHEATED SO THAT ALL PARTS OF THE FOOD REACH WHAT TEMPERATURE
165 DEG F FOR A MINIMUM OF 15 SECONDS
THE TIME FOR REAHEATING LEFTOVER PHF TO 165 DEG F WILL NOT EXCEED HOW MANY HOURS
2 HOURS
COMMERCIAL BRAND MAYONNAISE AND SALAD DRESSINGS MUST EMPLOY THE USE OF WHAT KIND OF DISPENSING PUMP
A NATIONAL SANITATION FOUNDATION (NSF) OR EQUIVALENT
AFTER HOW LONG WILL ANY UNUSED MAYONNAISE OR SALAD DRESSING PRODUCTS BE DISCARDED AS GARBAGE
48 HOURS
IT IS ESSENTIAL THAT PHF'S NOT BE HELD FOR MORE THAN HOW MANY HOURS, AND AT WHAT TEMPERATURE INCLUDING THE TIME REQUIRED FOR PREPARATION AND HOLDING TIME BEFORE, DURING AND AFTER SERVING
4 HOURS; 41 - 140 DEG F
THE TEMPERATURES OF HOT AND COLD FOODS ON THE SERVING LINE MUST BE CHECKED FREQUENTLY TO ENSURE THAT NO FOOD IS HELD BETWEEN WHAT TEMPERATURES
41 - 140 DEG F
WHEN OBTAINING CLINICAL SPECIMENS FOR A FOOD-BORNE ILLNESS OUTBREAK, HOW MUCH OF A SAMPLE DO YOU WANT TO COLLECT
A SAMPLE OF EACH ITEM WEIGHING 1/2 TO 1 POUND OR MEASURING 1/2 TO 1 PINT
AT LEAST ____ FOOT CANDLES OF LIGHTING MUST BE AVAILABLE AT ANY TIME IN ALL FOOD SERVICE AREAS AND ROOMS INCLUDING WALK-IN UNITS
10 FOOT
THE LIGHTING OF FOOD PREPARATION AND WAREWASHING WORK SURFACES MUST BE AT LEAST ____ FOOT CANDLES
50 FOOT
THE LIGHTING MUST BE AT LEAST ____ FOOT CANDLES AT A DISTANCE OF ____ INCHES FROM THE FLOOR IN;
1) PACKAGED FOOD AND FRESH PRODUCE AREAS
2) HAND WASHING AREAS
3) WARE WASHING AREAS
4) EQUIPMENT AND UTENSIL STORAGE AREAS
5) TOILET AREAS
20 FOOT AND 30 INCHES
VENTILATION HOODS AND GREASE FILTERS MUST BE CLEANED OF DIRT AND GREASE AS OFTEN AS NECESSARY, AND AT LEAST HOW OFTEN TO AVOID THE DANGER OF FIRE
WEEKLY
THE HOOD SERVING THE DEEP FAT FRYER AND DOUGHNUT FRYER MUST BE FITTED WITH WHAT
A FIRE EXTINGUISHING SYSTEM
SELF-CLOSING, METERED FAUCETS MUST PROVIDE A FLOW OF WATER FOR AT LEAST HOW LONG WITHOUT THE NEED TO REACTIVATE THE FAUCET
15 SECONDS
IN SITUATIONS WHERE FOOD EXPOSURE IS LIMITED AND HAND WASHING FACILITIES ARE NOT CONVENIENTLY AVAILABLE, THE PMA MAY APPROVE WHAT FOR HAND WASHING
CHEMICALLY TREATED TOWELETTES OR OTHER APPROPRIATELY DISPENSED DISIFECTANTS
WHAT TYPE OF TRASH CONTAINERS ARE PROHIBITED FOR USE ON SHIPS
PLASTIC RUBBER
DUMPSTERS AND OTHER CONTAINERS USED TO STORE GARBAGE MUSH BE THOROUGHLY CLEANED HOW OFTEN
TWICE A WEEK IS RECOMMENDED WHENEVER FLIES ARE PRESENT
OUTSIDE FOOD STORAGE AREAS MUST NOT BE LOCATED WITHIN HOW FAR OF THE FOOD ESTABLISHMENT
100 FEET
WHAT INSTRUCTION CONTAINS PROCEDURES TO ESTABLISH AND OPERATE AUXILIARY RESALE OUTLETS (ARO'S)
OPNAVINST 4060.4
WHAT ARE THE RESPONSIBILITIES OF THE FOOD SERVICE OFFICER IRT FOOD?
DIRECT CHARGE OF THE FOOD SERVICE DIVISION
PREPARATION
SERVICE
STORAGE
WHAT ARE THE RESPONSIBILITIES OF THE PIC IRT TO FOOD RECEIPT?
1. AUTHORITY TO ACCEPT OR REJECT SUBSISTENCE UNDER THE SPV
2. ENSURE RECEIVING OFFICIALS CONDUCT INSPECTION OF VEHJICLE
3. DETERMINE IDENTITY, QUANTITY AND CONDITION OF ITEMS RECEIVED
PMA'S WILL CONDUCT A SANITATION INSPECTION OF ARO'S HOW OFTEN
QUARTERLY
FIELD FOOD SERVICE EQUIPMENT IS SUBDIVIDED INTO HOW MANY CATEGORIES
FIVE
HOW MANY MEALS IS THE FIELD FOOD SERVICE SYSTEM (FFSS) CAPABLE OF PREPARING DURING A 4-HOUR PERIOD
850 (EXCLUDING SET-UP TIME) TWICE DAILY
THE TRAY RATION HEATING SYSTEM (TRHS) IS CAPABLE OF PREPARING HOW MANY MEALS
1) 250 UNITIZED GROUP RATION - HEAT & SERVE (UGR-H&S)
2) 500 MEALS IN A RATION DAY WITH REPLENISHMENT
THE ENHANCED TRAY RATION HEATING SYSTEM (E-TRHS) CAN COOK FOOD FOR UP TO HOW MANY PEOPLE
50
WRT TEMPERATURE READINGS IN THE FIELD, TEMPERATURE READINGS MUST BE TAKEN AND LOGGED AT LEAST HOW OFTEN
AT LEAST ONCE PER MEAL PERIOD, A MINIMUM OF 3 TIMES A DAY
WRT REEFERS IN THE FIELD, THE TEMPERATURE SHOULD BE MAINTAINED AT OR BELOW WHAT TEMP
40 DEG F
WRT FREEZERS IN THE FIELD, THE TEMPERATURE SHOULD BE MAINTAINED AT OR BELOW WHAT TEMP
0 DEG F
WRT FRUITS AND VEGETABLES LOCALLY PROCURED IN THE FIELD, HOW WOULD YOU CLEAN AND SANITIZE
1) 100PPM (HTH) FOR 15 MIN
2) 50 PPM (HTH) FOR 30 MIN
3) RINSE TO REMOVE CHLORINE
4) HEAD ITEMS MUST BE BROKEN APART TO SANITIZE ALL PARTS
WRT FIELD SANITATION, WHAT IS THE RECOMMENDED METHOD FOR WASHING IN THE FIELD
5 CAN METHOD
WRT THE 5 CAN METHOD, WHAT IS CAN 1
GARBAGE - LOCATED AT THE MESS EXIT
WRT THE 5 CAN METHOD, WHAT IS CAN 2
PRE-WASH
1) FILLED WITH HOT WATER AND DETERGENT
2) LONG HANDLED BRUSH TO SCRAPE FOOD
3) WATER TEMP IS BETWEEN 110-130 DEG F
WRT THE 5 CAN METHOD, WHAT IS CAN 3
WASH
1) HOT DETERGENT SOLUTION
2) LONG HANDLED BRUSH TO WASH
3) WATER TEMP IS BETWEEN 110-130 DEG F
WRT THE 5 CAN METHOD, WHAT IS CAN 4
RINSE
1) CLEAR WATER AT A ROLLING BOIL
2) MESS GEAR IS DIPPED/SWIRLED UNTIL DETERGENT IS GONE
3) WATER TEMP IS BETWEEN 190-212 DEG F
WRT THE 5 CAN METHOD, WHAT IS CAN 5
SANITIZING RINSE
1) WATER AT A RAPID BOIL
2) WATER TEMP IS AT A MINIMUM OF 212 DEG F
3) IMMERSE GEAR FOR AT LEAST 30 SECONDS
CHEMICAL SANITIZERS ARE USED WHEN HOT WATER IS NOT AVAILABLE. HOW WOULD YOU SANITIZE WITH HTH
IMMERSE MESS GEAR IS 50 PPM SOLUTION FOR 60 SECONDS AND RINSE IN CLEAR WATER
WHAT SIZE MUST A SOAKAGE PIT BE
4 FEET SQUARE BY 4 FEET DEEP
WRT SOAKAGE PITS; YOU WILL HAVE ONE PER MESS SERVING HOW MANY PEOPLE
200 OR LESS
IF A MESS WILL OPERATE FOR 2 WEEKS OR MORE HOW MANY SOAKAGE PITS ARE REQUIRED
2
WHEN WOULD YOU USE A SOAKAGE TRENCH
WHEN GROUND WATER LEVEL OR ROCK FORMATION PREVENTS USE OF A SOAKAGE PIT
HOW BIG IS A SOAKAGE TRENCH
2 FEET SQUARE AND 1 FOOT DEEP
HOW OFTEN ARE FIELD MESS SANITATION INSPECTIONS CONDUCTED
AT LEAST ONCE A MONTH
ANY POINT IN A SPECIFIC FOOD SYSTEM AT WHICH LOSS OF CONTROL DOES NOT LEAD TO AN UNACCEPTABLE RISK
CONTROL POINT
A POINT AT WHICH LOSS OF CONTROL MAY RESULT IN AN UNACCEPTABLE RISK
CRITICAL CONTROL POINT (CCP)
THE MAXIMUM OR MINIMUM VALUE TO WHIHC A PHYSICAL, BIOLOGICAL, OR CHEMICAL PARAMETER MUST BE CONTROLLED AT A CRITIAL POINT TO MINIMIZE THE RISK THAT THE IDENTIFIED SAFETY HAZARD MAY OCCUR
CRITIAL LIMITS (CL)
CRITICAL LIMITS MAY BE SET FOR PREVENTIVE MEASURES SUCH AS WHAT
1) TEMPERATURE
2) TIME
3) PHYSICAL DIMENSIONS
4) HUMIDITY, MOISTURE LEVEL AND WATER ACTIVITY
5) PH AND ACIDITY
6) SALT CONCENTRATION
7) AVAILABLE CHLORINE
8) PRESERVATIVES
9) SENSORY INFORMATION SUCH AS TEXTURE, AROMA AND VISUAL APPEARANCE
FAILURE TO MEET A REQUIRED CRITICAL LIMIT FOR A CRITICAL CONTROL POINT
DEVIATION
A FOOD SAFETY SYSTEM DEVELOPED TO PREVENT THE OCCURENCE OF POTENTIAL FOOD SAFETY AND SANITATION PROBLEM
HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
WHAT IS PRINCIPLE 1 OF HACCP
IDENTIFY POTENTIALLY HAZARDOUS FOODS
WHAT IS PRINCIPLE 2 OF HACCP
IDENTIFY THE CRITIAL CONTROL POINTS (CCP'S) IN FOOD PREPARATION
WHAT IS PRINCIPLE 3 OF HACCP
ESTABLISH CRITICAL LIMITS (CL'S) FOR THE CCP'S
WHAT IS PRINCIPLE 4 OF HACCP
ESTABLISH PROCEDURES TO MONITOR CCP'S
WHAT IS PRINCIPLE 5 OF HACCP
ESTABLISH THE CORRECTIVE ACTION(S) TO BE TAKEN WHEN MONITORING SHOWS CL HAS BEEN EXCEEDED
WHAT IS PRINCIPLE 6 IN HACCP
ESTABLISH EFFECTIVE RECORD KEEPING SYSTEMS
WHAT IS PRINCIPLE 7 IN HACCP
ESTABLISH PROCEDURES TO VERIFY THAT THE HACCCP SYSTEM IS WORKING
THE PMA WILL INSPECT ALL FOOD ESTABLISHMENTS AT LEAST HOW OFTEN UNLESS SPECIFICALLY EXEMPTED BY INSTALLATION REQUIREMENTS
AT LEAST ONCE A MONTH
IN ALL CASES NAVY AND MARINE CORPS FOOD ESTABLISHMENTS MUST BE INSPECTED AT LEAST HOW OFTEN
AT LEAST ONCE EACH QUARTER
WHEN A FOOD ESTABLISHMENT EXCEEDS CRITICAL VIOLATIONS LIMITS, THE PMA MUST
PROMPTLY NOTIFY THE COMMANDING OFFICER
PMA PERSONNEL SHALL VERIFY THAT CRITICAL VIOLATIONS HAVE BEEN CORRECTED AT THE TIME OF INSPECTION OR WITHIN HOW MANY DAYS OF THE INITIAL ROUTINE INSPECTION
10 DAYS
LIST THE DIFFERENT TYPES OF FOOD SAFETY INSPECTIONS
1) GENERAL
2) PRE-OPERATION
3) ROUTINE
4) FOLLOW-UP
5) HACCP
6) COMPLAINT
IMMINENT HEALTH HAZARDS SUCH AS SEWAGE BACKED UP IN A FOOD PREPARATION AREA REQUIRE WHAT
REQUIRE IMMEDIATE INTERVENTION AND MAY REQUIRE CLOUSRE OF THE FACILITY
CRITICAL ITEMS ARE NAVMED P-5010-1 VIOLATIONS MORE LIKELY TO CONTRIBUTE TO WHAT
FOOD CONTAMINATIONS, ILLNESS OR ENVIRONMENTAL DEGREDATION
THE FOOD ESTABLISHMENT INSPECTION REPORT IS BASED ON CITING VIOLATIONS IN WHAT TWO CATEGORIES
CRITICAL AND NON-CRITICAL
A FACILITY TYPE 1 (AUTHORIZED RETAIL OUTLETS) CAN HAVE NO MORE THAT HOW MANY CRITICAL VIOLATIONS
2
A FACILITY TYPE 2 (HOT DOG TRAILER, SMALL DELI) CAN HAVE NO MORE THAN HOW MANY CRITICAL VIOLATIONS
4
A FACILITY TYPE 3 (LARGE DELI, SMALL CLUB) CAN HAVE NO MORE THAN HOW MANY CRITICAL VIOLATIONS
7
A FACILITY TYPE 4 (FULL SERVICE FACILITIES) CAN HAVE NO MORE THAN HOW MANY CRITICAL VIOLATIONS
7
WHEN IT IS CONSIDERED THAT ANY ONE OR MORE VIOLATIONS POSES A SIGNIFICANT DANGER TO HEALTH, THE PMA SHALL DO WHAT
PROMPTLY NOTIFY THE COMMANDING OFFICER