6.5 Flashcards
Tactical training environment, or operations afloat are
categorized as…
HIGHLY SUSCEPTIBLE POPULATION
Minimum operational requirements:
- handwashing facilities
- dishwashing line
- safe and adequate drinking water
Collect, store, and dispose of solid waste in a manner to minimize insect and rodent attraction.
1) Bury
2) Incinerate
3) Return to forward supply point
4) Dispose per local requirements
Collect, store, and dispose of liquid waste water in
- Trench
- Grease traps
- Soakage
- Pits
What can be used to maintain proper food temps in the field
- refrigeration
- ice chests
Military and civilian foodservice employees shall be medically screened and cleared regarding
reportable symptoms and diseases
Who will develop the policy?
Senior surgeon/command surgeon
Who shall verify medical clearance of civilians?
Regulatory authority
Field food operations shall be how far from latrines, waste storage, and disposal areas
At least 300 feet (100 yards)
Field food operations shall be how far from sleeping areas and bodies of water?
At least 90 feet (30 yards)
Drainage shall be ______ from the food operation.
downhill
Patron and food employee toilets shall be at least ____ downwind from the field food operations
300 feet (100 yards)
At a minimum, field expedient handwashing facilities shall be provided at the following locations:
- Field latrines and toilet facilities.
- Cleaning and sanitizing area of the field foodservice establishment
- Food preparation and food serving areas
- Customer entrance to the serving line
When used as a subfloor, pallets shall be covered with an…
impermeable and easily cleanable material
What may be authorized as an approved hand sanitizer
when no other means is available?
Waterless handwashing/hand sanitizer
What must food employees wear when waterless
handwashing is the only available means for employee handwashing?
single-use disposable gloves
Bottled water shall come from
an approved source
Medical authority shall test chlorine residual
at least monthly
Who will ensure the chlorine residual of bulk drinking water is tested at delivery
food operations manager
Chlorine residual of bulk water supplying food operations shall be monitored
daily
What shall be used for hot and cold beverage service when
there is no chlorine residual in the supplied bulk potable water?
Bottled or packaged water
Water trailers and bulk potable water storage containers shall be inspected at least…
before, during, and after use
Pipes and hoses, connections shall meet what standards?
NSF/ANSI
The PIC shall conduct inspections of the food
operations area for pests how often?
daily
Food shall be obtained from
approved sources
Frozen foods shall be:
- Stored at 0ºF
- Thawed and maintained at 41ºF or below
- cooked immediately from the frozen state or thawed in field refrigeration units
TCS foods shall be refrigerated at:
41ºF or below
TCS foods shall be cooked at:
165ºF
TCS foods shall be held at:
135ºF
Insulated food containers (IFCs) used for holding or transporting TCS foods shall be
- Cleaned and sanitized prior to use
- Pre-chilled or preheated before filling with TCS foods
- Labeled with common name, time, & temp
- Hot and cold foods shall be placed in the IFC
Food in the IFC without use of inserts is…
prohibited
TCS foods in IFCs shall be consumed within how many hours from
when it was filled?
4 hours
Sandwiches may be retained at the end of the current meal period for up to how long?
4 hours
Except for UHT milk, milk and milk products must be maintained at
41ºF
FF&V can be washed in drinking water at what temp? for how long?
140ºF (60ºC)
for 1 minute
FF&V can be chemically disinfected using chlorine bleach or non-chemically using hot water with what?
100 ppm concentration mixing 1 ounce of bleach in 2 gallons of water
FF&V can be chemically disinfected using chlorine bleach and water at what temp? for how long?
140ºF for 1 minute
Vehicles used to transport food shall be
exclusively for transporting food
What can food employees with camouflage paint do?
Take out the trash
