6-5-2 Sanitary Requirements For Food Service in Field Operations

Question 1

NAVMED P-5010 Chapter 6

Answer 1

Water Supply Afloat

Question 2

NAVMED P-5010, Chapter 1 and 9

Answer 2

Ch. 1: Tri-Service Food Code
Ch. 9: Preventive Medicine for Ground Forces

Question 3

Who develops the health and medical screening policy for field and deployment food operations

Answer 3

The Senior Surgeon develops policy

Question 4

How far are food operations conducted from latrines, waste storage and disposal areas? Sleeping areas and bodies of water?

Answer 4

At least 300 feet (100 yards) from latrines, etc.

At least 90 feet (30 yards) from sleeping areas, bodies of water.

Question 5

Chlorine residual testing checked where?

Answer 5

1) Supplied food equipment located farthest from the hose connection to the bulk water supply
2) Bulk water container
3) Ice machine

Question 6

How often do you test chlorine residual of bulk water supplying food ops?

Answer 6

• Monitored daily
• May require multiple tests each day in hot climates

Question 7

Plumbing pipes and hoses, connections

Answer 7

• Meet NSF/ANSI standards
• Be kept clean and dry when not in use
• Sanitized and tested
• Drinking water hose connection different than any waste lines to prevent cross connection

Question 8

Who conducts daily inspections of the food op area? How often?

Answer 8

PIC or designated employee, daily.

Question 9

Vegetable Sanitation

Answer 9

100 ppm concentration is mix with 1oz bleach (5% HTH) and 2 gallons of cool drinking water.

• 50 ppm (FAC) for 30 mins
• 100 ppm (FAC) for 15 mins
• 200 ppm (FAC) for 15 seconds
  Followed by a second clear drinking water rinse
• Hot, 140 F drinking water for 1 minute