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Food Service > 6.6 > Flashcards

6.6 Flashcards

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1
Q

What is a Highly Susceptible Population?

A

Persons who are more likely than other people in the general population to experience foodborne disease.

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2
Q

Military personnel, DOD civilian personnel, or contractors operating in a field training exercise or combat deployment or shipboard operations are considered…

A

HSP

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3
Q

What does TCS stand for?

A

Time/Temp Control for Safety

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4
Q

What are TCS foods?

A

food that support the growth of microorganisms

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5
Q

Regulatory Authority refers to who?

A

you or the NEPU

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6
Q

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.

A

Food

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7
Q

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.

A

Food

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8
Q

What is a provision?

A

code in the Tri-service Food Code, food safety criteria or guidelines

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9
Q

What is a physical link through which contaminates from non-potable sources can enter the potable water supply?

A

Cross Connection

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10
Q

What is the Food Facility Risk Assessment Survey?

A

DD Form 2972

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11
Q

What is the Food Operation Inspection Report?

A

DD Form 2973

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12
Q

What is the Tactical Kitchen Inspection Report?

A

DD Form 2974

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13
Q

What is the Conditional Employee or Food Employee Reporting Agreement?

A

DD Form 2971

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14
Q

5 Types of Inspections

A
  1. Pre-operational Inspection
  2. Routine Inspection
  3. Follow-up Inspection
  4. Complaint Inspection
  5. Walkthrough Inspection
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15
Q

What are the 4 Inspection Ratings

A
  1. Fully Compliant
  2. Substantially Compliant
  3. Partially Compliant
  4. Non-Compliant
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16
Q

What is an initial inspection conducted following an approval to operate a new food concession or newly renovated/constructed food establishments.

A

Pre-operational Inspection

17
Q

How often are routine inspections?

A

monthly

18
Q

Follow up inspections are usually conducted how long after the initial inspection?

A

7 days

19
Q

What inspection is conducted due to a customer complaint?

A

Complaint inspection

20
Q

What is an unscheduled informal inspection?

A

Walkthrough Inspection

21
Q

What is fully compliant?

A

No deficiencies

22
Q

What is Substantially Compliant?

A
  • No Imminent Health Hazard (IHH)
  • 2 or less Critical findings Corrected Onsite (COS)
  • 5 or less Non-Critical findings
23
Q

What is Partially Compliant?

A
  • No IHH
  • 3 or more Critical findings COS
  • 6 or more Non-Critical findings
24
Q

What is non-compliant?

A
  • IHH is present
  • Any Critical finding not COS
25
Q

Capitalized

A

defined in the glossary

26
Q

Italicized

A

not requirements.

27
Q

Critical

A

asterisk*

28
Q

Non-critical

A

(N)

or NO asterisk

29
Q

Swing

A

(S)

specific situations may or may not be critical

30
Q

“Shall” means

A

imperative

31
Q

“May not” means

A

prohibited

32
Q

“May” means

A

allowed

33
Q

“Should” means the action is recommended

A

recommended

34
Q

Debitable provisions

A

Must do

do not end in zero

or 3 #s after the decimal only 1 zero

35
Q

Non-debitable provisions

A

last digit is always 1 or 2 zeros

36
Q

Food inspection report copy goes to

A

PIC

retain a copy for the PMA

37
Q

What are blocks # 1-18 listed in the Food Inspection Report

A
  1. Facility name 13. Facility name
  2. Address 14. Date
  3. Installation 15. Inspection type
  4. Date 16. Temp observation
  5. Inspection Type 17. Remarks
  6. Inspector 18. Signature
  7. Start time
  8. End time
  9. PIC
  10. # & type of violations
  11. inspection rating
  12. compliance status

Food Service (12 decks)

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