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Prev Med test 1 > 6.1-6.2 Prev med unit 6 > Flashcards

6.1-6.2 Prev med unit 6 Flashcards

1
Q

What is the NAVMED P-5010 Chapter 1

A

Manual of preventive medicine, Tri service Food Code

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2
Q

What are the responsibilities of the Supervisor/ Food Service Manager

A
  • They are the Person in charge or need to designate a PIC

- Ensure a PIC is present at the establishment during all hours of operation

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3
Q

What must a PIC demonstrate

A

The regulatory Authority knowledge of foodborne disease, prevention and application of (HACCP)

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4
Q

How does a PIC demonstrate his knowledge

A
  • No multiple violations of critical items for inspections

- Have and maintain a current food protection certification and be a food protection manager

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5
Q

What must a PIC Ensure

A
  • Food establishment operations aren’t being conducted in a room used for living or sleeping
  • People not needed for food operations aren’t in the space
  • Employees are using proper methods to rapidly cool (TCS) foods that are not held hot or are not for consumption within 4 hours.
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6
Q

The PIC requires employees to report what certain health conditions?
(5)

A
  • Vomiting
  • Diarrhea
  • Jaundice
  • Sore throat with a fever
  • Lesion containing pus or a boil that is infected and is open or draining
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7
Q

You can continue to work with a lesion under what circumstances

A

-when it is covered with a impermeable dressing or bandage

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8
Q

What is the difference between Exclusion or Restriction

A

Exclusion they aren’t allowed to work in the area

Restriction they can continue to work under limitations

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9
Q

What Sx’s will cause the PIC to restrict someone from the establishment

A

Vomiting and Diarrhea when from a noninfectious conditions

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10
Q

When will you exclude someone who has been Diagnosed with Salmonella Typhi?

A

They have been diagnosed or reports a previous infection within the 3 months

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11
Q

A Dx of Norovirus excludes you from working with who and restricts you from working with who?

A

Excludes working from Highly Susceptible population

Restricted from non highly susceptible population

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12
Q

A Dx of Shigella spp excludes you from what

A

working in a food establishment serving a highly susceptible population.

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13
Q

a Dx of EHEC or STEC Excludes you from what and restrict you from what?

A

Exclude employee serving a highly susceptible population.

Restrict employee serving a non highly susceptible population

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14
Q

Symptomatic with a sore throat and fever Excludes you from working with who and Restricts you from working with who?

A

Excluded from working with highly susceptible population

Restricted from working with non susceptible populations

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15
Q

An uncovered infected wound or pustular boil does what?

A

Restricts the food Employee

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16
Q

If you are exposed to a Foodborne pathogen and work with a HSP what happens?

A

Restrict the food employee who works in a food establishment serving a HSP.

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17
Q

What are the rules for adjusting someone who was Dx with Shigella sp.

A

-Restrict a food employee who was asymptomatic for at least 24 hours not serving a highly susceptible population

-exclusion for food employee who was symptomatic and is now
asymptomatic for at least 24 hours serving highly susceptible population

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18
Q

What is the adjustment criteria for someone Dx with EHEC or STEC

A

-adjust exclusion for food employee who was symptomatic and is now asymptomatic
for at least 24 hours not serving a highly susceptible population until the conditions for reinstatement are met.

-Retain exclusion for food employee who was symptomatic and is now asymptomatic for at least 24 hours serving a highly susceptible population

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19
Q

What are the reinstatement Criteria for someone Dx’d with HEP A

A

-Receives a letter from regulation authority stating that
-The food employee has been jaundice free for more than 7 calendar days
-The anicteric food employee has been symptomatic with symptoms other than
jaundice for more than 14 calendar days.
-employee provides to the PIC written medical documentation stating that
the food employee is free of a hepatitis A virus infection.

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20
Q

You can reinstate an employee Dx with S. Typhi if they meet what criteria?

A

-Approval from Regulatory authority
-PIC gets a letter from Medical provider stating their stool meets this criteria (
3 Samples
Not earlier than 1 month after onset.
At least 48 hours after discontinuance of antibiotics.
At least 24 hours apart

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21
Q

if someone with a S. Typhi gets a positive stool sample what must be done?

A

-repeat cultures are taken at intervals of 1
month until at least three consecutive negative stool specimen cultures are
obtained.

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22
Q

Hand sanitizers can supplement but no replace what ?

A

Cleaning Procedures (Hand washing)

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23
Q

How long must a employee wash theirs hands for how long?

A

20 seconds

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24
Q

How long must you rub your hands together while washing? What type of towel is used to dry your hands?

A

15 seconds of brisk rubbing

disposable paper towels.

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25
Q

When do you wash your hands?

A

Immediately before engaging in food preparation including working with exposed
food, clean equipment and utensils, and unwrapped single-service and single-use
articles and anything that might soil your hands

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26
Q

Where must you wash your hands?

A

in a handwashing sink or approved automatic handwashing facility

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27
Q

Hand Antiseptics must meet what criteria?

A

be on the FDA’s approved list

maintain 60% Ethyl Alcohol

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28
Q

How must a hand dip be maintained and cleaned

A

clean with a strength of 100mg per liter of chlorine

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29
Q

What are the restrictions for fingernails?

A

Trimmed, filed, and maintained so the edges and surfaces are cleanable, are not rough, and do not extend more than 1/4–inch above the finger tip.

employee shall not wear fingernail polish, artificial fingernails, or fingernail
jewelry when working with exposed food.

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30
Q

What jewelry is acceptable while working with food?

A

plain wedding band

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31
Q

Outer clothing must be what?

A

Food employees shall wear clean outer clothing

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32
Q

What are the practices for people using tobacco?

A

use any form of tobacco only in designated areas

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33
Q

An employee may drink from a closed beverage and handle the container to avoid what?

A

The contamination of The employee’s hands, The container and Exposed food; clean equipment, utensils, and linens; and unwrapped single-service
and single-use articles

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34
Q

What are the rules for an employee to taste portions of the food during prep?

A

Use a clean single serve disposable utensil and taste the food in a manner that dost not risk contamination

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35
Q

employees experiencing discharges from the eyes, nose, and mouth should not do what

A

may not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles.

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36
Q

When should do what in regards to hair nets?

A

employees shall wear hair restraints such as hats, hair coverings or nets, beard
restraints, and clothing that covers body hair.

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37
Q

What are the rules for dog handling?

A

Food employees may not care for or handle animals that may be present such as patrol dogs, service animals, or pets

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38
Q

What are the general principles of food handing training?

A

Trained to perform his or her duties in a safe manner and with the ability to protect themselves and others from intentional and unintentional food contamination.

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39
Q

What are the five foodborne illness risk factors?

A

(a) Food from unsafe sources
(b) Inadequate cooking
(c) Improper holding/time-temperature
(d) Contaminated equipment/cross contamination protection.
(e) Poor personal hygiene.

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40
Q

Employees must receive refresher training how often and how long?

A

annually and 4hrs.

41
Q

Food service managers must complete what training and how long is it good for?

A

Food Manager Certification training as directed by OPNAVINST 4061.4 and MCO
4061.1.

5 years

42
Q

New employees should receive their initial training how soon?

A

Within 30 days of starting their job

43
Q

Temporary employees (30day or less) must receive how much training?

A

2hours

44
Q

How may the initial and refresher training be obtained?

A

A qualified food safety instructor

web-based presentation; audio/visual presentation, televised program, or other
media that meets the requirements of the P5010 Chap 1.

45
Q

Contract officer representatives should receive what training?

A

a Food Manager Certification and recertification process.

46
Q

Non-food employee, supervisors should get what training?

A

minimum of 4 hours training in food safety, proper food handling, equipment and
general sanitation, and basic vegetable preparation.

47
Q

For training documentation where must the be maintained?

A

Maintained at the Food Establishment, or where the employee works.

If an employee works at more than one food establishment, copies of his/her record should be available at each establishment

48
Q

Sanitation requirements must be

A

safe for use/ unadulterated and honestly presented

49
Q

Who approves the game animals ante/ post mortem?

A

Army and Air force veterinarians

50
Q

Food used by the DOD must do what?

A
  • obtained from approved sources that comply with the law
  • privately prepared food cannot be used unless authorized for special event
  • Fish to be eaten raw must come from a approved supplier
  • Raw produce must be labeled with safe handling instructions
51
Q

Food in a Hermetically sealed container will be?

A

obtained from a food processing plant that is regulated by the food
regulatory agency that has jurisdiction over the plant.

52
Q

Milk must be

A

pasteurized and obtained from sources that comply with Grade A standards.

53
Q

Fish will be?

A
  • commercially and legally caught or harvested.
  • Approved for sale or service.
  • Privately caught fish may be used for social functions.
54
Q

Molluscan shellfish must be?

A

obtained from sources according to LAW.

interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List.

55
Q

Are wild mushrooms approved for use?

A

no they are prohibited

56
Q

Refrigerated Potentially Hazardous Food Temperature Control for Safety PHF
(TCS) food shall be at what temp when received?

A

41 or below

57
Q

Si the food still acceptable when outside the 41 degree range but within the manufactures markings

A

yes

58
Q

except overseas raw eggs must be received at what temp?

A

45F

59
Q

PHF that is cooked and received must be at what temp?

A

135 or above

60
Q

Shell eggs must be what when received?

A

Clean/ sound and may not exceed us consumer grade B

61
Q

Eggs and milk products must be what

A

Pasteurized and comply with Grad A standards

62
Q

Ice for use as food or cooling shall be made from?

A

-drinking water

63
Q

Ice should receive what?

A

bacteriological analysis

64
Q

Shellstock ID is what?

A

a tag that son shell fish for identification

65
Q

What information will be on the harvesters tag?

A
  • harvesters ID
  • Date of harvesting
  • The most precise identification of the harvest location or aquaculture site including the state or country in which the shellfish are harvested
  • The type and quantity of shellfish
  • “This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days
66
Q

if the shellstock tag is missing what will happen?

A

it will be held or destroyed

67
Q

What condition must shell stock be in? and how long are the tags kept?

A

When received shellstock shall be reasonably free of mud, dead shellfish, and
shellfish with broken shells.

90 days

68
Q

Juice will be what?

A

Be obtained from a processor with a HACCP system.

Be obtained pasteurized or otherwise treated to attain a 5-log reduction of the most resistant microorganism of public significance.

69
Q

Employees are only able to touch ready to eat foods when?

A

washing fruit and Veggies

70
Q

How is cross contamination prevented?

A

-Packaged and unpackaged food—separation, packaging, and segregation.
-Separating raw animal foods during storage, preparation, holding, and
display from.
Prepping on separate equipment and using different tools
labeling food storage containers with the common name for the items`

71
Q

food must be protected from the addition of

A

un approved levels of food or color additives and unapproved levels of approved food and color additives

72
Q

What does FF&V stand for?

A

Fresh Fruit and veggies

73
Q

how are FF&V washed?

A

thoroughly in drinking water to remove soil contaminants and when items can tolerate it scrubbing with a veggie brush

74
Q

What is the procedure for Chemical washing/disinfection for FF&V?

A

unscented Bleach with sodium Hypochlorite rated between 5-6%
50-200ppm FAC solution of pH 6.0-7.5
Completely immerse for at least 1 minute in the solution
thoroughly wash before serving

75
Q

explain Storage or display of food in contact with water or ice.

A

Packaged food may not be stored in direct contact with ice or water if the food is
subject to the entry of water.

Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks
or cut potatoes; and tofu may be immersed in ice or drinking water.

Raw poultry and raw fish that are received immersed in ice in shipping containers
may remain in that condition while in storage

76
Q

How do you prevent the contamination from equipment and utensils and linens?

A

Food should only contact clean and sterilized equipment or single use items

while in use store on or near the cooking pot or a container that is at least 135 degrees

77
Q

Limitations of linens?

A

cannot be used to contact food unless used to line a container.

78
Q

Limitations of wiping cloths?

A

maintain dry
kept in a chemical sanitizer solution and laundered daily
Free from food debris and visible soil

79
Q

When are slash resistant gloves used?

A

operation requiring cutting and direct contact with food to be cooked

ready to eat foods that will not be cooked and have a smooth non absorbent outer surface.

80
Q

all disposable gloves should be what?

A

latex free

81
Q

are you allowed to reuse containers for second portions?

A

no neither employees or customers may re use containers

82
Q

How is food stored?

A

clean and dry location 2 least 6in or 15cm above the floor on case lot handling equipment

83
Q

Where can food not be stored?

A 
locker room
bathroom
dressing room
garbage room
mechanical room
under sewer lines
under leaking lines
under open stairwells
under and source of contamination
84
Q

food vended from a machine will

A

be dispensed in the packaging it came in from the company

85
Q

During food prep unpackaged food shall what?

A

be protected from environmental sources

86
Q

How will food displays protect food?

A

packing, counters or food guards and display cases will protect food from contamination

87
Q

Condiemnts are protected how?

A

being kept in the containers made to protect them

88
Q

Self service operations will protect from contamination how?

A

the use of lids or sneeze guards
Clean utensils will be available to serve
self serve areas will be monitored
raw food will not be offered except for sushi and items for Mongolians BBQ

89
Q

Returned food will be handled how?

A
  • anything returned by customer must not be used
  • The food, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound condition.
  • The food is dispensed so that it is protected from contamination and the container is closed between uses.
90
Q

How is the dispensing of milk, cream and non dairy products handled?

A

-In an unopened, commercially filled package not exceeding 16 fluid ounces (0.473 L) or 1 pint in capacity
-portions of less than ½ pint are required milk products may be poured from a commercially filled plastic
container of 1-gallon (3.785 L) capacity

91
Q

describe foodborne illness?

A

Illness carried or transmitted to people by food

92
Q

Describe foodborne illness outbreak?

A

incident in which two or more people experience the same illness after eating the same food

93
Q

Describe a foodborne infection

A

illness caused by consuming food that contains living disease causing micro organisms
May cause upset stomach, diarrhea, vomiting and fever
Sx’s not immediate

94
Q

Describe food borne intoxication?

A

Illness caused by consuming food that contain a hazardous chemical or toxin
Sx withing a few hours

95
Q

Toxin medicated infection

A

An illness caused by consuming food containing live pathogenic organisms that
reproduce in the intestines and produce a toxin

96
Q

What are the four microorganism that may cause foodborne illnesses

A

Bacteria
Viruses
Parasites
Fungi

97
Q

Characteristics of bacteria?

A

Living single celled organism
May reproduce under favorable conditions
Pathogenic type causes illness

98
Q

Two types of bacteria and the difference between them?

A

Spore Forming- cannot be destroyed

Non Spore Forming- easily destroyed by proper cooking

99
Q

Three illnesses caused by spore forming Bacteria?

A 
Clostridium perfringes (bacterial toxin mediated infection)
Bacillus cereus (bacterial toxin mediated infection). 
Clostridium botulinum (bacterial intoxication)

Prev Med test 1 (11 decks)

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