6.6 Flashcards
What is a Highly Susceptible Population?
Persons who are more likely than other people in the general population to experience foodborne disease.
Military personnel, DOD civilian personnel, or contractors operating in a field training exercise or combat deployment or shipboard operations are considered…
HSP
What does TCS stand for?
Time/Temp Control for Safety
What are TCS foods?
food that support the growth of microorganisms
Regulatory Authority refers to who?
you or the NEPU
What is a raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum.
Food
Color additive is a dye, pigment, or other substance made by a process of synthesis or similar artifice or extracted, isolated, or otherwise derived from a vegetable, animal, mineral, or other source.
Food
What is a provision?
code in the Tri-service Food Code, food safety criteria or guidelines
What is a physical link through which contaminates from non-potable sources can enter the potable water supply?
Cross Connection
What is the Food Facility Risk Assessment Survey?
DD Form 2972
What is the Food Operation Inspection Report?
DD Form 2973
What is the Tactical Kitchen Inspection Report?
DD Form 2974
What is the Conditional Employee or Food Employee Reporting Agreement?
DD Form 2971
5 Types of Inspections
- Pre-operational Inspection
- Routine Inspection
- Follow-up Inspection
- Complaint Inspection
- Walkthrough Inspection
What are the 4 Inspection Ratings
- Fully Compliant
- Substantially Compliant
- Partially Compliant
- Non-Compliant
What is an initial inspection conducted following an approval to operate a new food concession or newly renovated/constructed food establishments.
Pre-operational Inspection
How often are routine inspections?
monthly
Follow up inspections are usually conducted how long after the initial inspection?
7 days
What inspection is conducted due to a customer complaint?
Complaint inspection
What is an unscheduled informal inspection?
Walkthrough Inspection
What is fully compliant?
No deficiencies
What is Substantially Compliant?
- No Imminent Health Hazard (IHH)
- 2 or less Critical findings Corrected Onsite (COS)
- 5 or less Non-Critical findings
What is Partially Compliant?
- No IHH
- 3 or more Critical findings COS
- 6 or more Non-Critical findings
What is non-compliant?
- IHH is present
- Any Critical finding not COS
Capitalized
defined in the glossary
Italicized
not requirements.
Critical
asterisk*
Non-critical
(N)
or NO asterisk
Swing
(S)
specific situations may or may not be critical
“Shall” means
imperative
“May not” means
prohibited
“May” means
allowed
“Should” means the action is recommended
recommended
Debitable provisions
Must do
do not end in zero
or 3 #s after the decimal only 1 zero
Non-debitable provisions
last digit is always 1 or 2 zeros
Food inspection report copy goes to
PIC
retain a copy for the PMA
What are blocks # 1-18 listed in the Food Inspection Report
- Facility name 13. Facility name
- Address 14. Date
- Installation 15. Inspection type
- Date 16. Temp observation
- Inspection Type 17. Remarks
- Inspector 18. Signature
- Start time
- End time
- PIC
- # & type of violations
- inspection rating
- compliance status
