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UNIT 6- PREV MED TEST 1 > 6-5 FIELD FOOD SERVICE > Flashcards

6-5 FIELD FOOD SERVICE Flashcards

1
Q

CHEMICAL SANITATION CAN BE COMPLETED BY USING A 100 PPM CONCENTRATION AND MAINTAINING WHAT PPM FAC LEVELS OVER HOW MUCH TIME?

A
  • 50 PPM FAC FOR 30 MINS
  • 100 PPM FAC FOR 15 MINUTES
  • 200 PPM FAC FOR 30 SECONDS
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2
Q

CAMOUFLAGE IS PROHIBITIED ON THE HANDS, ARMS, FACE OF FIELD FOOD EMPLOYEES IF THEY ARE:

A
  • PREPARING FOOD
  • WASHING/SANITIZING FOOD EQUIPMENT
  • PREFORMING KITCHEN PATROL DUTIES
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3
Q

WHAT DUTIES CAN FIELD FOOD SERVICE EMPLOYEES COMPLETE IF THEY ARE WEARING CAMOUFLAGE PAINTS?

A

TAKING OUT TRASH

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4
Q

WHAT IS CATEGORIZED AS A HIGHLY SUSEPTIBLE POPULATION?

A

FOOD SERVICE IN A

  • DEPLOYMENT SETTING
  • TACTICAL TRAINING ENVIROMENT
  • AFLOAT OPERATIONS
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5
Q

WHO SHOULD ESTABLISH A PARTNERSHIP WITH THEIR HOST NATION OR COALITION FORCE COUNTERPART TO ENSURE FORCE HEALTH PROTECTION

A

-MEDICAL AUTHORITY

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6
Q

WHO SHOULD CONDUCT JOING INSPECTION OF FOOD ESTABLISHMENTS WITH THEIR HOST NATION?

A

REGULATORY AUTHORITY

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7
Q

WHAT DOES THE ARMY TACTICS TECHNIQUES AND PROCEDURES (ATTP) 41 PROVIDE GUIDANCE FOR?

A

ARMY FIELD FEEDING FOR UNIT FIELD SANITATION TEAMS

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8
Q

NAVMED P-5010-6

A

WATER SUPPLY AFLOAT

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9
Q

NAVMED P- 5010-9

A

PREVENTITIVE MEDICINE FOR GROUND FORCES

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10
Q

METHODS TO COLLECT, STORE, AND DISPOSE OF SOLID WASTE

A
  • BURY
  • INCINERATE
  • RETURN TO SUPPLY POINT
  • DISPOSE PER LOCAL REQUIREMENTS
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11
Q

METHODS TO COLLECT, STORE, AND DISPOSE OF LIQUID WASTE WATER

A
  • SOAKAGE
  • PITS
  • TRENCH
  • GREASE TRAPS
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12
Q

WHO WILL DEVELOP THE POLICY FOR HEALTH AND MEDICAL SCREENING REGARDING REPORTABLE SYMPTOMS AND DISEASE?

A

SENIOR “COMMAND” SURGEON

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13
Q

WHO SHALL VERIFY MEDICAL CLEARANCE OF DOD CIVS, AMERICAN EXPATRIATES/U.S. CONTRACTED PERSONNEL, HOST NATION, AND THIRD COUNTRY NATIONALS SERVING AS FOOD EMPLOYEE

A

REGULATORY AUTHORITY

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14
Q

HOW FAR WILL FIELD FOOD OPERATIONS BE FROM TOLIETS, LATRINES, WASTE STORAGE, DISPOSAL AREAS?
UPWIND OR DOWNWIND?

A 
300 FEET (100 YARDS)
UPWIND
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15
Q

HOW FAR WILL FIELD FOOD OPERATIONS BE FROM SLEEPING AREAS AND BODIES OF WATER?

A

90 FEET (30 YARDS)

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16
Q

AT A MINIMUM FIELD EXPEDIENT HANDWASHING SHALL BE PROVIDED WHERE?

A
  • FIELD LATRINES/TOLIETS
  • CLEANING/SANITIZING AREAS OF FOOD SERVICE
  • FOOD PREP/FOOD SERVICE
  • CUSTOMER ENTRANCE TO FOOD LINE
17
Q

IF WATERLESS HANDWASHING IS THE ONLY METHOD AVAILABLE THEN EMPLOYEES MUST WEAR:

A

SINGLE USE DISPOSABLE GLOVES

18
Q

WATER USED FOR FIELD FOOD SERVICE SHALL BE OBTAINED FROM AN APPROVED SOURCES THAT MEETS THE REQUIREMENTS OF:

A
  • TB MED 577
  • NAVMED P-5010-10
  • AFMAN 48-138
19
Q

SHIPBOARD TREATED WATER SHALL CONFORM TO THE GUIDLINES IN THE:

A

NAVMED P-5010-6

20
Q

WHO SHALL TEST CHLORINE RESIDUAL DURING EACH SANITARY INSPECTION?
-HOW OFTEN WILL THESE INSPECTIONS BE DONE?

A

MEDICAL AUTHORITY

-AT LEAST MONTHLY

21
Q

CHLORINE RESIDUAL SHOULD BE CHECKED AT WHAT LOCATIONS?

A
  • SUPPLIED FOOD EQUIPMENT LOCATED FARTHEST FROM THE HOSE CONNECTION TO THE BULK WATER SUPPLY
  • BULK WATER CONTAINER
  • ICE MACHINE
22
Q

WHO SHALL ENSURE THAT THE CHLORINE RESIDUAL OF BULK DRINKING WATER SERVING THE FOOD OPERATION IS TESTED AT EACH BULK DELIVERY OR REFILL?

A

THE FOOD OPERATIONS MANAGER

23
Q

CHLORINE RESIDUAL OF BULK WATER SUPPLYING FOOD OPERATIONS SHALL BE MONITORED HOW OFTEN?

A

DAILY

24
Q

WATER TRAILERS AND BULK POTABLE WATER STORAGE CONTAINERS SHALL BE INSPECTED WHEN?

A

BEFORE, DURING, AFTER USE

25
Q

PIPES AND HOSE CONNECTIONS MUST MEET WHAT STANDARDS?

A

-MEET NSF/ANSI STANDARDS FOR POTABLE WATER

26
Q

WHO CONDUCTS DAILY PEST INSPECTIONS OF THE FOOD OPERATIONS AREAS?

A

THE PIC OR DESIGNATED EMPLOYEES

27
Q

IPM ACTIONS ABOVE THE UNIT OR FOOD ESTABLISHMENT’S CAPABILITY SHALL BE REQUESTED FROM WHO?

A

-SUPPORTING MEDICAL COMMAND
OR
-PREV MED UNIT

28
Q

FOR FIELD FOOD SERVICE, FROZEN FOODS MAY BE THAWED IN?

A

-AMBIENT TEMPERATURE
OR
-STANDING WATER

29
Q

FROZEN FOOD SHALL BE STORED AT?

A

0 DEGREES F

30
Q

REFRIGERATED PHF SHALL BE STORED AT

A

41 DEGREES F OR BELOW

31
Q

PHF REQUIRING COOKING OR TO BE EATEN HOT SHALL BE COOKED OR HEATED TO INTERNAL TEMPERATURE OF?

A

165 DEGREES F

32
Q

PHF SHALL BE HELD AT _____ OR ABOVE THROUGHOUT THE MEAL PERIOD.

A

135 DEGREES F

33
Q

MILK, MILK PRODUCTS MUST BE MAINTAINED AT ____ OR BELOW DURING STORAGE, DISPLAY, AND SERVICE

A

41 DEGREES F

34
Q

WHAT IS THE ALTERNATE NON-CHEMICAL METHOD FOR CLEANING RAW FRUITS AND VEGGIES?

A

-SUBMERGING AT 140 DEGREES DRINKING WATER FOR 1 MINUTE

35
Q

PROCUREMENT AND CONSUMPTION OF FRESH FRUITS AND VEGGIES THAT ARE GROWN IN “NIGHT SOIL” IS ONLY ALLOWED DURING?

A

EMERGENCY FEEDING SITUATIONS

36
Q

NON CHEMICAL SANITATION IS DONE BY USING HOT WATER AT WHAT TEMP? FOR HOW LONG?

A

140 DEGREES F FOR 1 MINUTE

UNIT 6- PREV MED TEST 1 (10 decks)

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