Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

*** OCCUPATIONAL REFERENCES - SEPT 2014 *** > ***2019***P-5010 CH6 > Flashcards

***2019***P-5010 CH6 Flashcards

1
Q

Food temp, critical ranges?

A

41F - 140F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

HACCP

A

Hazard Analysis Critical Control Point

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

S. Enteritidis is found in?

A

Eggs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Reduced oxygen packaging?

A

21%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Establishes sanitary standards for food procurement?

A

CHBUMED

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Who has ultimate responsibility for ensuring food safety?

A

CO

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Supervisor/managers receive how many hrs of safety training?

A

18hrs

Refresher course every 3yrs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Food employees receive how many hrs of safety training?

A

4hrs initial within 30 days

4hrs annually

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Food safety training cert?

A

NAVMED 4061.1

rice chat.cross

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

EHO

A

Environmental Health Officer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Prohibited Diseases for food handlers

A

Salmanella Typhi
Shigella Spp.
Eschericha Coli 0157:H7
Hep A

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

All screening documented on?

A

SF 600

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Lather hands how long?

A

20 sec

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Disinfect vegitables

A

15min 100ppm FAC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

100ppm FAC for 5 gallons of water?

A

3 Tbs of 5% sodium hypochlorite

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Send unsat food to DPSC w/samples and?

A

4 copies of DD form 1222

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Bulk lots stored how

A

6” off deck
4” from wall
6” from air ducts

18
Q

Temp control?

A

+ or - 3 degrees

19
Q

Fridge temp?

A

32-41

20
Q

Freezer temp?

A

0 or below

21
Q

Frost no more than what thickness?

A

1/4”

22
Q

PHF temps logged how often?

A

Twice daily

Kept at facility for at least 1 year

23
Q

Reheat PHF to 165F w/in what time frame

A

2hrs for at least 15sec

24
Q

Heavily infested food?

A

7 or more insects per lb

25
Q

Freeze lightly infested food for how long?

A

72hrs

26
Q

One ____ justifies condemnation?

A

Trogoderma in the product

27
Q

Three ____ justifies condemnation?

A

Tribolium per lb

28
Q

To kill all insects in all phases?

A

Freeze 0F or less for two weeks

29
Q

Clean ice machines?

A

Monthly or as required

30
Q

Microwave temp?

A

165F, stand covered for 2 min

31
Q

Cook eggs?

A

145F for 15sec

32
Q

Label PHF leftovers?

A

“Leftover use within 24hrs”

33
Q

Emergency thawing room temp must not exceed?

A

80F

34
Q

Consume all meet and cheese within what time frame?

A

7 calendar days

35
Q

Vending machines inspected?

A

quarterly

36
Q

How many steps to ware washing?

A

6

37
Q

Ware wash temp

A

Not less than 171

15-25psi

38
Q

Shipboard spaces at what temp must be reported to medical?

A

100F

39
Q

Potable water standards?

A

NAVMEDCOMINST 6240.1

40
Q

Navy/USMC food establishments inspected?

A

quarterly

41
Q

Most common food born intoxication?

A

Enderotoxins produced by staph

42
Q

Medical event report?

A

BUMEDINST 6220.12

jan nose.lamb

*** OCCUPATIONAL REFERENCES - SEPT 2014 *** (32 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions