6-4 STRUCTURAL STANDARDS FOR FOOD SERVICE FACILITIES Flashcards
WATER MUST COME FROM AN APPROVED WATER SYSTEM SUCH AS:
- PUBLIC WATER SYSTEM
- NON PUBLIC WATER SYSTEM THAT IS CONSTRUCTED, MAINTAINED, AND OPERATED ACCORDING TO LAW
WATER FROM A PUBLIC WATER SYSTEM SHALL MEET WHAT REGULATIONS?
- NATIONAL PRIMARY DRINKING WATER REGULATIONS
- STATE DRINKING WATER QUALITY STANDARDS
AT OCONUS FACILITIES DRINKING WATER QUALITY SHALL MEET WHAT STANDARDS?
- OVERSEAS ENVIRONMENTAL BASELINE GUIDANCE DOCUMENT
- FINAL GOVERNING STANDARDS
DRINKING WATER FOR MILITARY INSTALLATIONS IN CONUS SHALL BE IN ACCORDANCE WITH?
- 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
WHO ENSURES THAT THE INSTALLATION TESTS THE DRINKING WATER?
MEDICAL AUTHORITY OR DESIGNATED REPRESENTATIVE
WHO IS RESPONSIBLE FOR ENSURING CHLORINE RESIDUAL OF BULK SUPPLIED POTABLE WATER IS TESTED DAILY?
FOOD SERVICE MANAGERS
HAND WASHING SINKS SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST?
100 DEGREES F
A SELF CLOSING/SLOW-CLOSING FAUCET SHALL PROVIDE A FLOW OF WATER FOR AT LEAST HOW MANY SECONDS WITHOUT REACTIVATING?
15 SECONDS
THE TEMPERATURE OF THE HAND WASHING SINK SHALL NOT EXCEED WHAT TEMPERATURE?
DESIRED RANGE?
- 120 DEGREES F
- 100 TO 120 DEGREES F
THE BACKFLOW PREVENTION AIR GAP MUST BE HOW BIG?
AT LEAST TWICE THE SIZE OF THE WATER SUPPLY INLET AND NOT LESS THAN 1 INCH
TRASH CANS AND RECYCLING ALL MUST HAVE WHAT CHARACTERISTICS?
- DURABLE
- CLEANABLE
- INSECT-RESISTANT
- RODENT-RESISTANT
- LEAK PROOF
- NONABSORBENT
WHAT COLOR WILL THE WALLS AND CEILINGS BE IN ALL FOOD PREPARATION AREAS?
LIGHT COLORED
WHEN IS CARPETING AUTHORIZED IN FOOD ESTABLISHMENTS?
-ADMINISTRATIVE AND CUSTOMER DINING AREAS ONLY
WHAT TYPE OF FIRE EXTINGUISHER IS USED TO FIGHT GASOLINE, GREASE, AND SOLVENT FIRES
RED SQUARE B
WHAT IS THE PREFERRED METHOD OF STORING MOPS?
HEAD DOWN
WHAT ARE THE PROCESS (STEPS) TO INTEGRATED PEST MANAGEMENT?
- DENY PESTS ACCESS
- DENY PESTS FOOD, WATER, SHELTER
- USE A LICENSED PEST CONTROL OPERATOR (PCO) TO ELIMINATE PESTS
- USING PESTICIDES
WHAT TYPES OF PESTS ARE A PROBLEM TO FOOD ESTABLISHMENTS?
- COCKROACHES
- FLIES
- MOTH AND BEETLES
- RODENTS
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
COCKROACHES
WHAT IS THE MOST COMMON SPECIES OF COCKROACH?
GERMAN COCKROACH
WHAT ARE THE THREE FLIES TYPICALLY FOUND IN FOOD SERVICE AREAS?
- HOUSE FLIES
- FRUIT FLIES
- BLOW FLIES
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
-HOUSE FLIES
WHICH FLY IS THIS?
- SMALLEST OF THE THREE FLIES
- SPREAD PLANT DISEASES
- ATTRACTED TO DECAYING FRUIT
FRUIT FLIES
WHICH FLY IS THIS?
- LARGER THAN HOUSE FLY
- SHINY BLUE, GREEN, BRONZE COLOR
- KEEN SENSE OF SMELL, ATTRACTED TO ODORS FROM FOOD ESTABLISHMENTS
BLOW FLY
WHAT ARE THE 3 MOST COMMON PROBLEM MOTHS AND BEETLES?
- SAW TOOTHED GRAIN BEETLE
- RICE WEEVIL
- INDIAN MEAL MOTH
WHAT FOODS DO MOTHS AND BEETLES FEED ON?
- CORN
- RICE
- WHEAT
- FLOUR
- BEANS
- SUGAR
- CEREAL
WHICH PESTS:
- COME OUT AT NIGHT
- SIGNS OF INFESTATION ARE GNAWING, NESTING, HOLES, DROPPING, RUB MARKS
RODENTS
POISONOUS OR TOXIC MATERIAL/CHEMICAL CONTAINER GUIDLINES
- KEEP LOCKED
- KEEP IN ORIGINAL CONTAINER
- DISPOSE OF PER LOCAL, STATE, FEDERAL REGULATIONS
- IF USED TO STORE POISON/TOXINS IT CAN’T STORE FOOD
RODENT BAIT STATIONS MUST BE:
- CONTAINED IN A COVERED, TAMPER RESISTANT BAIT STATION
- INSPECTED AS OFTEN AS NEEDED
- KEEP A MAP OF PLACED BAIT STATION LOCATIONS
