6.1

Question 1

What is the instruction for Manual of Naval Preventive Medicine?

Answer 1

NAVMED P-5010

Question 2

Who manages the food service sanitation program?

Answer 2

IDC

Question 3

What are the 2 responsibilities of the Food Service Establishment Manager?

Answer 3

1. Shall either be the PIC or designate a PIC
2. Ensure a PIC

Question 4

PIC must demonstrate knowledge of what 3 things?

Answer 4

1. knowledge of foodborne disease prevention
2. application of the Hazard Analysis Critical Control Point (HACCP)
3. requirements of the Tri-service Food Code

Question 5

What are the 5 reportable symptoms?

Answer 5

1. Vomiting
2. Diarrhea
3. Jaundice
4. Sore throat with fever
5. Lesion containing pus

Question 6

What do you use to cover lesions on the hands, wrists, and arms?

Answer 6

Impermeable cover

Question 7

What do you use to cover lesions on other parts of the body?

Answer 7

dry tight fitting bandage

Question 8

Hand sanitizers may _________ but shall NOT be a ___________ for cleaning.

Answer 8

1. supplement
2. substitute

Question 9

Food employees must wash their hands for minimum of

Answer 9

20 seconds

Question 10

What should food employees use for hand drying?

Answer 10

disposable paper towels

Question 11

Hand antiseptics must be approved by who?

Answer 11

FDA

Question 12

Can FSAs wash their hands in a sink used for food preparation or ware washing?

Answer 12

No

Question 13

Hand sanitizers must contain a minimum of how much alcohol?

Answer 13

60%

Question 14

Hand antiseptic must be a least how many (mg/L)?

Answer 14

100mg per liter

Question 15

Fingernails shall not extend more than what length from the fingertip?

Answer 15

¼ inch

Question 16

Recipe testing is okay if:

Answer 16

• sanitized utensil is only used once
• single service disposable utensil
• tasted away from the food

Question 17

What are the 5 CDC foodborne illness risk factors?

Answer 17

1. (C)ontamination
2. (H)olding time/temp
3. (I)nadequate cooking
4. (P)ersonal hygiene
5. (U)nsafe sources

Question 18

FSAs must receive a minimum of how many hours of refresh training?

Answer 18

4 hours

Question 19

Food handler training shall be conducted?

Answer 19

Annually, but no earlier than one month from initial training

Question 20

How often must food service managers receive training?

Answer 20

every 5 years

Question 21

New FSAs must receive training within how many days?

Answer 21

30 days

Question 22

Temporary food employees must receive how many hours of training?

Answer 22

2 hours

Question 23

Basic requirements for food safety training can be found in

Answer 23

NAVMED P5010 CH1

Question 24

Training records shall be maintained where? And must be what?

Answer 24

• at the food establishment
• available upon request