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IDC School Class 22005 > 6-6 Food Operation Inspection Report > Flashcards

6-6 Food Operation Inspection Report Flashcards

1
Q

Define highly susceptible population:

A

Persons who are more likely that other people in the general population to experience a foodborne illness,

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2
Q

Define regulatory authority

A

Military or DOD civilian medical personnel who are representing Army, Airforce, Navy, MC, prev med, public health, veterinary services

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3
Q

Define person in charge:

A

Individual present at a food establishment who is responsible for operations at the time of inspection.

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4
Q

Define provision:

A

-Food safety criteria or guidelines

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5
Q

Define hazard (food)

A

-Any biological, chemical, physical property that can cause an unacceptable risk

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6
Q

What is the DD 2972?

A

Food Facility Risk Assessment Survey

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7
Q

What is the DD form 2973?

A

Food Operation Inspection Report

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8
Q

What is the DD 2973 used for?

A
  • Pre-operational inspections
  • Routine Inspections
  • F/U inspections
  • Self evaluations
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9
Q

What is DD for 2974?

A

Tactical kitchen inspection report

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10
Q

What is form DD 2971?

A

Conditional Employee or FSE reporting agreement.

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11
Q

How long are weekly self evaluations kept on file for?

A

At least 1 year

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12
Q

When rating an inspection what is Fully Compliant?

A

No deficiencies

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13
Q

When rating an inspection what is Substantially compliant?

A
  • No Imminent Health Hazards (IHH)
  • Two or less critical finding corrected on site (COS)
  • five or less non critical findings
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14
Q

When rating an inspection what is partially compliant?

A
  • No IHH
  • Three or more critical finding COS
  • six or more non critical findings
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15
Q

When rating an inspection what is non compliant?

A
  • IHH is present

- Any critical finding cannot be COS

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16
Q

How can you identify a critical item?

A

An asterisk (*) located at the end of the section or title.

17
Q

How can you identify a non-critical item?

A

Any provisions that are followed by the bold, subscripted letter (N)

18
Q

How can you identify a swing item?

A

Any provisions that are followed by the bold, subscripted letter (S)

19
Q

When dealing with the Tri service food code what does “Shall” mean?

A

Act is imperative

20
Q

When dealing with the Tri service food code what does “May not” mean?

A

Absolute prohibition

21
Q

When dealing with the Tri service food code what does “may” mean?

A

the act is allowed

22
Q

When dealing with the Tri service food code what does “should” mean?

A

action is recommended

23
Q

For an inspections report, what are in boxes 1-3?

A
  • Facility name
  • Address
  • Location
24
Q

For an inspections report, what is in box 4?

A

Date

25
Q

For an inspections report, what is in box 5?

A

Inspection type

26
Q

For an inspections report, what is in box 6?

A

Inspector

27
Q

For an inspections report, what is in box 7?

A

Start time

28
Q

For an inspections report, what is in box 8?

A

End time

29
Q

For an inspections report, what is in box 9?

A

Person in charge

30
Q

For an inspections report, what is in box 10?

A

Number of deficiencies

31
Q

For an inspections report, what is in box 11?

A

Inspection rating

32
Q

For an inspections report, what is in box 12?

A

Compliance status

33
Q

For an inspections report, what is in box 15?

A

Inspection type

34
Q

For an inspections report, what is in box 16?

A

Temperature remarks

35
Q

For an inspections report, what is in box 17?

A

remarks

36
Q

For an inspections report, what is in box 18?

A

Signature

37
Q

After completing an inspection who get a copy?

A
  • PIC

- Inspector

38
Q

In the tri service food code what does a capitalized word mean?

A

It can be found in the glossary. It is a requirement

39
Q

If an item in the tri service food manual is Italicized, what does that mean?

A

It means that it is not required

IDC School Class 22005 (11 decks)

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