6-5 FIELD FOOD SERVICE Flashcards
CHEMICAL SANITATION CAN BE COMPLETED BY USING A 100 PPM CONCENTRATION AND MAINTAINING WHAT PPM FAC LEVELS OVER HOW MUCH TIME?
- 50 PPM FAC FOR 30 MINS
- 100 PPM FAC FOR 15 MINUTES
- 200 PPM FAC FOR 30 SECONDS
CAMOUFLAGE IS PROHIBITIED ON THE HANDS, ARMS, FACE OF FIELD FOOD EMPLOYEES IF THEY ARE:
- PREPARING FOOD
- WASHING/SANITIZING FOOD EQUIPMENT
- PREFORMING KITCHEN PATROL DUTIES
WHAT DUTIES CAN FIELD FOOD SERVICE EMPLOYEES COMPLETE IF THEY ARE WEARING CAMOUFLAGE PAINTS?
TAKING OUT TRASH
WHAT IS CATEGORIZED AS A HIGHLY SUSEPTIBLE POPULATION?
FOOD SERVICE IN A
- DEPLOYMENT SETTING
- TACTICAL TRAINING ENVIROMENT
- AFLOAT OPERATIONS
WHO SHOULD ESTABLISH A PARTNERSHIP WITH THEIR HOST NATION OR COALITION FORCE COUNTERPART TO ENSURE FORCE HEALTH PROTECTION
-MEDICAL AUTHORITY
WHO SHOULD CONDUCT JOING INSPECTION OF FOOD ESTABLISHMENTS WITH THEIR HOST NATION?
REGULATORY AUTHORITY
WHAT DOES THE ARMY TACTICS TECHNIQUES AND PROCEDURES (ATTP) 41 PROVIDE GUIDANCE FOR?
ARMY FIELD FEEDING FOR UNIT FIELD SANITATION TEAMS
NAVMED P-5010-6
WATER SUPPLY AFLOAT
NAVMED P- 5010-9
PREVENTITIVE MEDICINE FOR GROUND FORCES
METHODS TO COLLECT, STORE, AND DISPOSE OF SOLID WASTE
- BURY
- INCINERATE
- RETURN TO SUPPLY POINT
- DISPOSE PER LOCAL REQUIREMENTS
METHODS TO COLLECT, STORE, AND DISPOSE OF LIQUID WASTE WATER
- SOAKAGE
- PITS
- TRENCH
- GREASE TRAPS
WHO WILL DEVELOP THE POLICY FOR HEALTH AND MEDICAL SCREENING REGARDING REPORTABLE SYMPTOMS AND DISEASE?
SENIOR “COMMAND” SURGEON
WHO SHALL VERIFY MEDICAL CLEARANCE OF DOD CIVS, AMERICAN EXPATRIATES/U.S. CONTRACTED PERSONNEL, HOST NATION, AND THIRD COUNTRY NATIONALS SERVING AS FOOD EMPLOYEE
REGULATORY AUTHORITY
HOW FAR WILL FIELD FOOD OPERATIONS BE FROM TOLIETS, LATRINES, WASTE STORAGE, DISPOSAL AREAS?
UPWIND OR DOWNWIND?
300 FEET (100 YARDS) UPWIND
HOW FAR WILL FIELD FOOD OPERATIONS BE FROM SLEEPING AREAS AND BODIES OF WATER?
90 FEET (30 YARDS)
AT A MINIMUM FIELD EXPEDIENT HANDWASHING SHALL BE PROVIDED WHERE?
- FIELD LATRINES/TOLIETS
- CLEANING/SANITIZING AREAS OF FOOD SERVICE
- FOOD PREP/FOOD SERVICE
- CUSTOMER ENTRANCE TO FOOD LINE
IF WATERLESS HANDWASHING IS THE ONLY METHOD AVAILABLE THEN EMPLOYEES MUST WEAR:
SINGLE USE DISPOSABLE GLOVES
WATER USED FOR FIELD FOOD SERVICE SHALL BE OBTAINED FROM AN APPROVED SOURCES THAT MEETS THE REQUIREMENTS OF:
- TB MED 577
- NAVMED P-5010-10
- AFMAN 48-138
SHIPBOARD TREATED WATER SHALL CONFORM TO THE GUIDLINES IN THE:
NAVMED P-5010-6
WHO SHALL TEST CHLORINE RESIDUAL DURING EACH SANITARY INSPECTION?
-HOW OFTEN WILL THESE INSPECTIONS BE DONE?
MEDICAL AUTHORITY
-AT LEAST MONTHLY
CHLORINE RESIDUAL SHOULD BE CHECKED AT WHAT LOCATIONS?
- SUPPLIED FOOD EQUIPMENT LOCATED FARTHEST FROM THE HOSE CONNECTION TO THE BULK WATER SUPPLY
- BULK WATER CONTAINER
- ICE MACHINE
WHO SHALL ENSURE THAT THE CHLORINE RESIDUAL OF BULK DRINKING WATER SERVING THE FOOD OPERATION IS TESTED AT EACH BULK DELIVERY OR REFILL?
THE FOOD OPERATIONS MANAGER
CHLORINE RESIDUAL OF BULK WATER SUPPLYING FOOD OPERATIONS SHALL BE MONITORED HOW OFTEN?
DAILY
WATER TRAILERS AND BULK POTABLE WATER STORAGE CONTAINERS SHALL BE INSPECTED WHEN?
BEFORE, DURING, AFTER USE
PIPES AND HOSE CONNECTIONS MUST MEET WHAT STANDARDS?
-MEET NSF/ANSI STANDARDS FOR POTABLE WATER
WHO CONDUCTS DAILY PEST INSPECTIONS OF THE FOOD OPERATIONS AREAS?
THE PIC OR DESIGNATED EMPLOYEES
IPM ACTIONS ABOVE THE UNIT OR FOOD ESTABLISHMENT’S CAPABILITY SHALL BE REQUESTED FROM WHO?
-SUPPORTING MEDICAL COMMAND
OR
-PREV MED UNIT
FOR FIELD FOOD SERVICE, FROZEN FOODS MAY BE THAWED IN?
-AMBIENT TEMPERATURE
OR
-STANDING WATER
FROZEN FOOD SHALL BE STORED AT?
0 DEGREES F
REFRIGERATED PHF SHALL BE STORED AT
41 DEGREES F OR BELOW
PHF REQUIRING COOKING OR TO BE EATEN HOT SHALL BE COOKED OR HEATED TO INTERNAL TEMPERATURE OF?
165 DEGREES F
PHF SHALL BE HELD AT _____ OR ABOVE THROUGHOUT THE MEAL PERIOD.
135 DEGREES F
MILK, MILK PRODUCTS MUST BE MAINTAINED AT ____ OR BELOW DURING STORAGE, DISPLAY, AND SERVICE
41 DEGREES F
WHAT IS THE ALTERNATE NON-CHEMICAL METHOD FOR CLEANING RAW FRUITS AND VEGGIES?
-SUBMERGING AT 140 DEGREES DRINKING WATER FOR 1 MINUTE
PROCUREMENT AND CONSUMPTION OF FRESH FRUITS AND VEGGIES THAT ARE GROWN IN “NIGHT SOIL” IS ONLY ALLOWED DURING?
EMERGENCY FEEDING SITUATIONS
NON CHEMICAL SANITATION IS DONE BY USING HOT WATER AT WHAT TEMP? FOR HOW LONG?
140 DEGREES F FOR 1 MINUTE
