Brainscape's Knowledge GenomeTM

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


See full index

UNIT 6- PREV MED TEST 1 > 6-4 STRUCTURAL STANDARDS FOR FOOD SERVICE FACILITIES > Flashcards

6-4 STRUCTURAL STANDARDS FOR FOOD SERVICE FACILITIES Flashcards

1
Q

WATER MUST COME FROM AN APPROVED WATER SYSTEM SUCH AS:

A
  • PUBLIC WATER SYSTEM

- NON PUBLIC WATER SYSTEM THAT IS CONSTRUCTED, MAINTAINED, AND OPERATED ACCORDING TO LAW

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

WATER FROM A PUBLIC WATER SYSTEM SHALL MEET WHAT REGULATIONS?

A
  • NATIONAL PRIMARY DRINKING WATER REGULATIONS

- STATE DRINKING WATER QUALITY STANDARDS

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

AT OCONUS FACILITIES DRINKING WATER QUALITY SHALL MEET WHAT STANDARDS?

A
  • OVERSEAS ENVIRONMENTAL BASELINE GUIDANCE DOCUMENT

- FINAL GOVERNING STANDARDS

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

DRINKING WATER FOR MILITARY INSTALLATIONS IN CONUS SHALL BE IN ACCORDANCE WITH?

A
  • TB MED 576 (ARMY)
  • TB MED 577
  • AFI 58-144 (AIR FORCE)
  • AFMAN 48-139
  • OPNAVINST 5090.1/MCO P-5090 (USN/USMC)
  • NAV MED P-5010
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

WHO ENSURES THAT THE INSTALLATION TESTS THE DRINKING WATER?

A

MEDICAL AUTHORITY OR DESIGNATED REPRESENTATIVE

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

WHO IS RESPONSIBLE FOR ENSURING CHLORINE RESIDUAL OF BULK SUPPLIED POTABLE WATER IS TESTED DAILY?

A

FOOD SERVICE MANAGERS

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

HAND WASHING SINKS SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST?

A

100 DEGREES F

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

A SELF CLOSING/SLOW-CLOSING FAUCET SHALL PROVIDE A FLOW OF WATER FOR AT LEAST HOW MANY SECONDS WITHOUT REACTIVATING?

A

15 SECONDS

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

THE TEMPERATURE OF THE HAND WASHING SINK SHALL NOT EXCEED WHAT TEMPERATURE?
DESIRED RANGE?

A
  • 120 DEGREES F

- 100 TO 120 DEGREES F

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

THE BACKFLOW PREVENTION AIR GAP MUST BE HOW BIG?

A

AT LEAST TWICE THE SIZE OF THE WATER SUPPLY INLET AND NOT LESS THAN 1 INCH

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

TRASH CANS AND RECYCLING ALL MUST HAVE WHAT CHARACTERISTICS?

A
  • DURABLE
  • CLEANABLE
  • INSECT-RESISTANT
  • RODENT-RESISTANT
  • LEAK PROOF
  • NONABSORBENT
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

WHAT COLOR WILL THE WALLS AND CEILINGS BE IN ALL FOOD PREPARATION AREAS?

A

LIGHT COLORED

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

WHEN IS CARPETING AUTHORIZED IN FOOD ESTABLISHMENTS?

A

-ADMINISTRATIVE AND CUSTOMER DINING AREAS ONLY

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

WHAT TYPE OF FIRE EXTINGUISHER IS USED TO FIGHT GASOLINE, GREASE, AND SOLVENT FIRES

A

RED SQUARE B

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

WHAT IS THE PREFERRED METHOD OF STORING MOPS?

A

HEAD DOWN

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

WHAT ARE THE PROCESS (STEPS) TO INTEGRATED PEST MANAGEMENT?

A
  • DENY PESTS ACCESS
  • DENY PESTS FOOD, WATER, SHELTER
  • USE A LICENSED PEST CONTROL OPERATOR (PCO) TO ELIMINATE PESTS
  • USING PESTICIDES
17
Q

WHAT TYPES OF PESTS ARE A PROBLEM TO FOOD ESTABLISHMENTS?

A
  • COCKROACHES
  • FLIES
  • MOTH AND BEETLES
  • RODENTS
18
Q

WHAT PEST:

  • CARRY MANY MICROORGANISMS
  • LIVE AND BREED IN DARK MOIST, HARD TO CLEAN AREAS
  • HAVE A STRONG OILY ODOR
  • DROPPINGS LOOK LIKE PEPPER
  • BROWN, BLACK, MAROON EGG CASINGS
A

COCKROACHES

19
Q

WHAT IS THE MOST COMMON SPECIES OF COCKROACH?

A

GERMAN COCKROACH

20
Q

WHAT ARE THE THREE FLIES TYPICALLY FOUND IN FOOD SERVICE AREAS?

A
  • HOUSE FLIES
  • FRUIT FLIES
  • BLOW FLIES
21
Q

WHICH FLY IS THIS?

  • MOST LIKELY TO SPREAD DISEASE
  • CARRIER OF ESCHERICHIA COLI, SALMONELLA, SHIGELLA
  • BACTERIA STICKS TO LEGS AND HAIRS WHEN WALKED OVER
  • CONTAMINATES FOOD/SURFACES WHEN THEY LAND
A

-HOUSE FLIES

22
Q

WHICH FLY IS THIS?

  • SMALLEST OF THE THREE FLIES
  • SPREAD PLANT DISEASES
  • ATTRACTED TO DECAYING FRUIT
A

FRUIT FLIES

23
Q

WHICH FLY IS THIS?

  • LARGER THAN HOUSE FLY
  • SHINY BLUE, GREEN, BRONZE COLOR
  • KEEN SENSE OF SMELL, ATTRACTED TO ODORS FROM FOOD ESTABLISHMENTS
A

BLOW FLY

24
Q

WHAT ARE THE 3 MOST COMMON PROBLEM MOTHS AND BEETLES?

A
  • SAW TOOTHED GRAIN BEETLE
  • RICE WEEVIL
  • INDIAN MEAL MOTH
25
Q

WHAT FOODS DO MOTHS AND BEETLES FEED ON?

A
  • CORN
  • RICE
  • WHEAT
  • FLOUR
  • BEANS
  • SUGAR
  • CEREAL
26
Q

WHICH PESTS:

  • COME OUT AT NIGHT
  • SIGNS OF INFESTATION ARE GNAWING, NESTING, HOLES, DROPPING, RUB MARKS
A

RODENTS

27
Q

POISONOUS OR TOXIC MATERIAL/CHEMICAL CONTAINER GUIDLINES

A
  • KEEP LOCKED
  • KEEP IN ORIGINAL CONTAINER
  • DISPOSE OF PER LOCAL, STATE, FEDERAL REGULATIONS
  • IF USED TO STORE POISON/TOXINS IT CAN’T STORE FOOD
28
Q

RODENT BAIT STATIONS MUST BE:

A
  • CONTAINED IN A COVERED, TAMPER RESISTANT BAIT STATION
  • INSPECTED AS OFTEN AS NEEDED
  • KEEP A MAP OF PLACED BAIT STATION LOCATIONS

UNIT 6- PREV MED TEST 1 (10 decks)

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