6-6 FOOD OPERATION INSPECTION REPORT Flashcards
DEFINE POTENTIALLY HAZARDOUS FOOD
FOOD THE REQUIRES TIME/TEMPERATURE CONTROL SAFETY TO LIMIT PATHOGENIC MICROORGANISMS GROWTH OR TOXIN FORMATION
WHAT IS FOOD THAT SUPPORTS THE GROWTH OF MICROORGANISMS?
POTENTIALLY HAZARDOUS FOOD
DEFINE REGULATORY AUTHORITY
QUALIFIED MILITARY OR DOD MEDICAL PERSONNEL HAVING JURISDICTION OVER THE FOOD ESTABLISHMENT
WHO IS: THE INDIVIDUAL PRESENT AT A FOOD ESTABLISHMENT WHO IS REPSONSIBILE FOR THE OPERATION AT THE TIME OF INSPECTION?
THE PERSON-IN-CHARGE
RAW, COOKED, OR PROCESSED EDIBLE SUBSTANCE, ICE, BEVERAGE, OR INGREDIENT USED OR INTENDED FOR USE OR SALE IN WHOLE OR PART IN FOR HUMAN CONSUMPTION?
FOOD
DEFINE PROVISION
FOOD SAFETY CRITERIA OR GUIDLINES
AN BIOLOGICAL, CHEMICAL, OR PHYSICAL PROPERTY THAT CAN CAUSE AN UNACCEPTABLE RISK?
HAZARD
WHAT IS A:
PHYSICAL LINK THROUGH WHICH CONTAMINATES FROM NON-POTABLE SOURCES CAN ENTER THE POTABLE WATER SUPPLY?
CROSS CONTAMINATION
DEFINE FOOD BORNE ILLINESS
ILLINESS TRANSMITTED TO PEOPLE BY FOOD
WHAT IS:
A SYSTEMIC APPROACH TO IDENTIFYING, EVALUATING, AND CONTROLLING FOOD SAFETY HAZARDS
HAZARD ANALYSIS CRICTICAL CONTROL POINTS
WHAT ARE THE 7 PRINICPLES OF HAACP
- HAZARD ANALYSIS
- IDENTIFY CRITICAL CONTROL POINTS (CCP)
- ESTABLISH CRITICAL LIMIT
- PROCEDURE TO MONITOR CCP
- CORRECTIVE ACTIONS
- VERIFY HAACP IS WORKING
- RECORD KEEPING
DD 2972
FOOD FACILITY RISK ASSESSMENT SURVEY
DD 2973
FOOD OPERATION INSPECTION REPORT
WHAT ARE THE DIFFERENT TYPES OF FOOD INSPECTIONS?
- PRE OPERATIOANL
- ROUTINE
- FOLLOW UP
- COMPLAINT
- WALKTHROUGH
DD 2974
TACTICAL KITCHEN INSPECTION REPORT
DD 2971
CONDITIONAL EMPLYEE OR EMPLOYEE REPORTING AGREEMENT
HOW OFTEN SHOULD THE PIC BE DOING SELF EVALUATIONS?
ONCE A WEEK
HOW LONG ARE THE SELF EVALUATION INSPECTIONS KEPT ON RECORD?
1 YEAR
HOW LONG AFTER AN INTIAL INSPECTION IS A FOLLOW UP INSPECTION DONE?
7 DAYS