6.5 Sanitary Requirements for Food Service in Field Ops Flashcards
What is considered a Highly Susceptible Population?
personnel operating in a deployment setting, a tactical training environment, or operations afloat.
How to dispose of solid waste in the field?
bury
incinerate
return to forward supply point
dispose per local requirements
How to dispose of liquid waste in the field?
soakage
pits
trench
grease traps
Who develops the military and civilian foodservice personnel medical screening policy?
Senior surgeon
OR
Command Surgeon
What is the location of field food operations?
at least 300ft(100yds) from latrines, waste storage and disposal areas
at least 90ft(30yds) from sleeping areas and bodies of water
What is the location of toilets in field setting?
at least 300 ft downwind (100yds)
What is the location of handwashing stations
field latrines and toilet facilities
cleaning and sanitizing areas
food preparation and food serving areas
customer entrance to the serving line
What is included in a field handwashing area?
soapy water, rinse water, paper towels and a covered receptacle for paper waste
How often shall the medical authority test chlorine residual?
at least monthly
Chlorine residual should be checked at the following locations
supplied food equipment located farthest from the hose connection
bulk water container
ice machine
Food operations manager shall
ensure the chlorine residual of bulk drinking water is tested at each bulk delivery or water trailer refill
How often should residual of bulk water supplying food operations be monitored
Daily
Which standards should pipes and hoses follow?
NSF/ANSI standards
What temperature is frozen food stored at?
0F
thawed at 41F
Multi purpose vehicles used to transport anything other than food
shall be cleaned completely with soapy water and rinsed prior to transporting food
