6-5 Sanitary Requirements for Food Service Operations in the Field Flashcards

1
Q

What are the minimum field requirements for food service in the field?

A

A handwashing station

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2
Q

What are some ways to collect, store and dispose of waste?

A
  • Bury
  • Incinerate
  • Dispose per local requirements
  • Forward supply point
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3
Q

For field operations, what do all FSW need ?

A

Medical screening and clearance

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4
Q

Who develops the screening policy for FSW in the field?

A
  • Senior Surgeon

- Command Surgeon

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5
Q

A food service site must be at least how many feet from latrines, waste storage or disposal areas?

A

300 feet (100 yards)

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6
Q

How far must a field service area be from the sleeping areas?

A

90 feet (30 yards)

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7
Q

When placing a food service area, would you want it upwind or down wind from a latrine area?

A

upwind

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8
Q

Who verifies the medical clearance of DOD civilians?

A

Regulatory authority

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9
Q

When is waterless handwashing authorized?

A

When no other means are avaliable

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10
Q

What are FSE required to do when waterless handwashing is authorized?

A

They must wear single use disposable gloves

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11
Q

What is the required capacity for field food service water supply?

A

it must be sufficient for all food operation requirements

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12
Q

Who is responsible for the chlorine residual monitoring and how often is it conducted?

A

Medical rep

conducted at least monthly

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13
Q

If there is a bulk water source, who is responsible for measuring the chlorine residual?

A

Food Service manager

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14
Q

How often should the food service manager perform chlorine residual checks?

A

Daily

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15
Q

Pipes and hoses for field food service must be approved by who?

A
  • ANSI

- NSF

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16
Q

Who conducts daily pest inspections of the field food service unit?

17
Q

Can frozen food be thawed or slacked at ambient temperatures in standing water?

18
Q

When in the field, may you retain leftovers?

19
Q

When serving in the field, commercially filled milk may not exceed what sizes?

A
  • 1 pint

- 16 ounces

20
Q

If using UHT milk in the field, what temp does it have to be maintained at?

21
Q

In the field what is the alternative to washing FF&V if chemicals are not available?

A

Submersion in 140 F water for 1 minute

22
Q

How long do you submerse FF&V in a chemical solution of 200ppm?

23
Q

How long do you submerse FF&V in a chemical solution of 100ppm?

24
Q

How long do you submerse FF&V in a chemical solution of 50ppm?

25
If FSW uses camouflaged paint in the field, what actions must be taken before returning to the service line?
They must remove all toxic material such as paint