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Food Service > 6.5 > Flashcards

6.5 Flashcards

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1
Q

Tactical training environment, or operations afloat are
categorized as…

A

HIGHLY SUSCEPTIBLE POPULATION

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2
Q

Minimum operational requirements:

A
  1. handwashing facilities
  2. dishwashing line
  3. safe and adequate drinking water
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3
Q

Collect, store, and dispose of solid waste in a manner to minimize insect and rodent attraction.

A

1) Bury
2) Incinerate
3) Return to forward supply point
4) Dispose per local requirements

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4
Q

Collect, store, and dispose of liquid waste water in

A
  1. Trench
  2. Grease traps
  3. Soakage
  4. Pits
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5
Q

What can be used to maintain proper food temps in the field

A
  1. refrigeration
  2. ice chests
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6
Q

Military and civilian foodservice employees shall be medically screened and cleared regarding

A

reportable symptoms and diseases

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7
Q

Who will develop the policy?

A

Senior surgeon/command surgeon

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8
Q

Who shall verify medical clearance of civilians?

A

Regulatory authority

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9
Q

Field food operations shall be how far from latrines, waste storage, and disposal areas

A

At least 300 feet (100 yards)

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10
Q

Field food operations shall be how far from sleeping areas and bodies of water?

A

At least 90 feet (30 yards)

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11
Q

Drainage shall be ______ from the food operation.

A

downhill

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12
Q

Patron and food employee toilets shall be at least ____ downwind from the field food operations

A

300 feet (100 yards)

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13
Q

At a minimum, field expedient handwashing facilities shall be provided at the following locations:

A
  1. Field latrines and toilet facilities.
  2. Cleaning and sanitizing area of the field foodservice establishment
  3. Food preparation and food serving areas
  4. Customer entrance to the serving line
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14
Q

When used as a subfloor, pallets shall be covered with an…

A

impermeable and easily cleanable material

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15
Q

What may be authorized as an approved hand sanitizer
when no other means is available?

A

Waterless handwashing/hand sanitizer

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16
Q

What must food employees wear when waterless
handwashing is the only available means for employee handwashing?

A

single-use disposable gloves

17
Q

Bottled water shall come from

A

an approved source

18
Q

Medical authority shall test chlorine residual

A

at least monthly

19
Q

Who will ensure the chlorine residual of bulk drinking water is tested at delivery

A

food operations manager

20
Q

Chlorine residual of bulk water supplying food operations shall be monitored

A

daily

21
Q

What shall be used for hot and cold beverage service when
there is no chlorine residual in the supplied bulk potable water?

A

Bottled or packaged water

22
Q

Water trailers and bulk potable water storage containers shall be inspected at least…

A

before, during, and after use

23
Q

Pipes and hoses, connections shall meet what standards?

A

NSF/ANSI

24
Q

The PIC shall conduct inspections of the food
operations area for pests how often?

A

daily

25
Q

Food shall be obtained from

A

approved sources

26
Q

Frozen foods shall be:

A
  1. Stored at 0ºF
  2. Thawed and maintained at 41ºF or below
  3. cooked immediately from the frozen state or thawed in field refrigeration units
27
Q

TCS foods shall be refrigerated at:

A

41ºF or below

28
Q

TCS foods shall be cooked at:

A

165ºF

29
Q

TCS foods shall be held at:

A

135ºF

30
Q

Insulated food containers (IFCs) used for holding or transporting TCS foods shall be

A
  1. Cleaned and sanitized prior to use
  2. Pre-chilled or preheated before filling with TCS foods
  3. Labeled with common name, time, & temp
  4. Hot and cold foods shall be placed in the IFC
31
Q

Food in the IFC without use of inserts is…

A

prohibited

32
Q

TCS foods in IFCs shall be consumed within how many hours from
when it was filled?

A

4 hours

33
Q

Sandwiches may be retained at the end of the current meal period for up to how long?

A

4 hours

34
Q

Except for UHT milk, milk and milk products must be maintained at

A

41ºF

35
Q

FF&V can be washed in drinking water at what temp? for how long?

A

140ºF (60ºC)
for 1 minute

36
Q

FF&V can be chemically disinfected using chlorine bleach or non-chemically using hot water with what?

A

100 ppm concentration mixing 1 ounce of bleach in 2 gallons of water

37
Q

FF&V can be chemically disinfected using chlorine bleach and water at what temp? for how long?

A

140ºF for 1 minute

38
Q

Vehicles used to transport food shall be

A

exclusively for transporting food

39
Q

What can food employees with camouflage paint do?

A

Take out the trash

Food Service (12 decks)

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