6.6 Food Operation Inspection Report Flashcards
Highly Susceptible Population
immunocompromised individual
Preschool age children
older adults
military personnel, DOD civilians on deployment or shipboard
Potentially Hazardous Food
Time/Temperature Control (TCS) food
food that requires time/temp control safety to limit pathogenic microorganisms growth
Regulatory Authority
Qualified military or DOD civilian medical personnel
Person in Charge
individual present at a food establishment who is responsible for the ops at time of inspection
Medical Authority
commander of the medical treatment facility or tactical unit
Color additive
is a dye, pigment derived from a vegetable animal, mineral or other source
Provision
food safety criteria
Hazard
any biological, chemical or physical property that can cause an unacceptable risk
Cross connection
physical link through which contaminates from non-potable sources can enter the potable water supply
DD Form 2972
Food Facility Risk assessment Survey
used to determine inspection frequency based on risk
DD Form 2973
Food Operation Inspection Report
Pre-operational inspections
routine inspections
DD Form 2974
Tactical Kitchen Inspection Report
used in tactical environment
DD Form 2971
Conditional Employee or Food Employee Reporting Agreement
their responsibility to notify the person in charge when they experience and of the conditions listed
Self Evaluations
PIC will conduct these once a week
Keep records for up to a year
Daily informal self evaluations
Inspection Ratings
Fully Compliant
Substantially Compliant
Partially Compliant
Non Compliant
Fully Compliant
No deficiencies