Chapter 9 General

Question 1

HIGHLY SUSCEPTIBLE POPULATION

Answer 1

Personnel operating in a deployment setting in support of combat, stability, contingency, humanitarian, or similar operations and exercises, to include food service conducted on an air frame; a tactical training environment; or operations afloat.

Question 2

What chapter provides guidance and basic requirements for FIELD FOOD OPERATIONS and FIELD FOOD SERVICE ESTABLISHMENTS in order to ensure FOOD safety and reduce the potential risk of foodborne illness.

Answer 2

Chapter 9 FIELD AND DEPLOYMENT FOOD OPERATIONS

Question 3

PIC

Answer 3

Person In Charge

Question 4

REGULATORY AUTHORITY

Answer 4

Qualified military or DOD Civilian medical personnel representing preventive medicine, public health, or veterinary services; or the designated representative of the medical commander having jurisdiction over the FOOD ESTABLISHMENT.

Army = veterinarians

Question 5

Chapter 9-101

Answer 5

Introduction and objective

Question 6

9-102

Answer 6

Standards and conformance

Question 7

9-103

Answer 7

Medical screening

Question 8

9-102.10

Answer 8

9-102.10 Food, equipment, and facilities, management

Question 9

9-102.11

Answer 9

9-102.11 Minimum operational requirements

Question 10

9-103

Answer 10

Medical screening

Question 11

9-103.11

Answer 11

9-103.11 Health and medical screening

Question 12

9-2.

Answer 12

9-2. Design, construction, and installation

Question 13

9-201

Answer 13

9-201 Site selection

Question 14

9-201.11

Answer 14

9-201.11 Location

Question 15

At least (1A) feet ((1B)yards) from latrines, waste storage, and disposal areas, taking into account the gradient and the predominant wind direction (for example, uphill and upwind);
At least _(2A) feet ((2B)_ yards) from sleeping areas and bodies of water.

Answer 15

1A - 300 FT; 1B - 100 YARDS
2A - 90 FT; 2B - 30 YARDS

Question 16

9-202

Answer 16

9-202 Physical Facilities

Question 17

9-202.11

Answer 17

9-202.11 Field food operation, facilities

Question 18

At a minimum, field-expedient or plumbed handwashing facilities shall be provided at the following locations:

Answer 18

(A) Field latrines/toilet facilities;
(B) Warewashing areas;
(C) FOOD preparation/serving areas;
(D) The customer entrance to serving line.

Question 19

Policy for a theater of operations is generally developed by

Answer 19

the Surgeon at the senior command level

Question 20

WHO shall verify the medical clearance of DOD Civilians, American
expatriates/U.S. contracted personnel, host nation, and third country nationals serving as FOOD EMPLOYEES.

Answer 20

The REGULATORY AUTHORITY

Question 21

Physical facilities for FIELD FOOD SERVICE ESTABLISHMENTS shall meet the requirements of a TEMPORARY FOOD ESTABLISHMENT when operated for how many days?

Answer 21

14 days or less