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Navmed P-5010 Prev Med > Chapters 1,6-9 > Flashcards

Chapters 1,6-9 Flashcards

0
Q

How often does a person in charge have to retake training?

A

Every 5 years

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1
Q

A person in charge of food safety must have how many hours of training?

A

18 hours

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2
Q

What privilege does a person in charge have the capability to do?

A

Teach the four hour course for food employees

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3
Q

Food employees training has to happen within hoe many days?

A

30 days

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4
Q

How often does a food employee have to renew training?

A

Every year

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5
Q

If a food employee is temporary how many hours of training do they need?

A

2 hours

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6
Q

How many hours of food service training do bartenders need?

A

1 hr

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7
Q

Who can teach food service training?

A

Idc, pmt and person in charge

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8
Q

What are the 4 prohibited disease of food personnel?

A

Salmonella
shigella
E. coli
hepatitis a

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9
Q

What a prohibited symptoms of food service?

A 
Diarrhea 
Fever
Vomiting 
Jaundice
Sore throat 
open lesions
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10
Q

How long should u wash your hands for?

A

20 seconds

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11
Q

What jewelry is allowed for food service personnel?

A

One plain weddings band

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12
Q

What form of drink is allowed in the food area?

A

Covered drinks

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13
Q

Where should hair nets be worn?

A

In food prep areas

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14
Q

Only what kind of animals are allowed in food prep areas?

A

Support or security dogs

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15
Q

Fresh fish will have what indicators?

A

Bright red gills
Clear eyes
Firm elastic flesh

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16
Q

Milk must be received at what temp?

A

45 degrees

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17
Q

Shell eggs must be received and maintained at what temp?

A

Received at 45F and maintained at 41F

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18
Q

Cheese must be maintained at what temp or less?

A

41 or less

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19
Q

Cheese with mold may be used after what stipulation?

A

Removing 1/2 inch layer

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20
Q

Hot food must be at what temp?

A

140f or above

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21
Q

Cold items must be at what temp?

A

41F or below

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22
Q

A refrigerator must be between what temperatures?

A

32-41F

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23
Q

A freezer must be kept at what temp?

A

Zero degrees or less

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24
Q

Potentially hazardous food must be at what temperature when received and be cooled with what time?

A

4 hours

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25
Q

Food must be stored in what dimensions of a storage room?

A

6 inches off the ground(8inches on a ship) and 4in away from the wall.

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26
Q

Thermometers must be accurate in what range?

A

+/-3

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27
Q

Heavily infested food is considered by what standard?

A

7 or more dead insects per pound must be surveyed.

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28
Q

If lightly infested what precautions must be taken?

A

To remove insects and frozen for 72 hours( will not Kill insects)

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29
Q

To kill the infestation in the food what must be done?

A

Must be frozen for 2 weeks

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30
Q

Most common insect on a ship?

A

Saw tooth grain beetle

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31
Q

Most destructive insect on a ship ?

A

Rice weevil

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32
Q

How often should Ice machines be cleaned?

A

Once a month

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33
Q

What ratio of chlorine must an ice machine be cleaned with?

A

50 ppm

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34
Q

Fruits and vegetables must be disinfected in what way?

A

Immersed in 50 ppm FAC solution for 1-2 mins

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35
Q

Leftovers with potentially hazardous foods must be used with in?

A

72 Hours

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36
Q

Cheeses and meats must be used how soon?

A

Within 72 hours

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37
Q

How long is potato/egg salad good for?

A

Duration of one meal

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38
Q

When washing dishes what are the 3 steps?

A

Wash rinse and sanitze

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39
Q

Chow how area inspections are documented on what form?

A

Navmed 6240/1

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40
Q

What is Navmed P-5010?

A

The manual of Naval Preventive medicine

41
Q

What subject is ch 1 of the prev med manual?

A

Food safety

42
Q

What cause a food born infection?

A

Ingestion of food containing pathogenic microorganisms which must multiply with the gastrointestinal tract producing widespread contamination

43
Q

Foods commonly incriminated in outbreaks of food born infections have what common characteristics?

A

They provide moisture a good protein food supply and warmth

44
Q

What is the source of the pathogens which cause staphylococcal food intoxication?

A

The nose, throat, boils, pimples or infected cuts on the hands of food service personnel

45
Q

What is food borne intoxication

A

Certain Bacteria under favorable growth conditions produce chemicals in food which when ingested will cause food intoxication

46
Q

The as rut onset of symptoms from staphylococcal food borne intoxication occurs when?

A

2-4 hours after ingestion

47
Q

What cause the rare disease called botulism

A

Exotoxins produced by clostridium botulinum

48
Q

Which fish concentrate ciguatoxin?

A

Grouper
Snapper
Jack
Barracuda

49
Q

What mollusk so concentrate the toxin associated with red tide

A

Clams
Oysters
Scallops
Mussels

50
Q

What are the four steps in performing an outbreak investigation?

A

Verify there is an outbreak
Complete case history questionnaires
Establish a diagnosis etiologically if possible
Collect food samples and containers

51
Q

What technique is used when collecting food samples and containers?

A

Aseptic

52
Q

What’s the incubation period for bacillus cereus for diarrheal toxin? Vomiting?

A

6-24 hrs

1-6 hrs

53
Q

What is the incubation period for Bricella?

A

Days to months but usually less than 30 days

54
Q

What is the incubation period for campylobacter?

A

2-10 but usually 2-5

55
Q

What is the incubation period for clostridium botulinum?

A

2 hrs to 8 days usually 12-48 hours

56
Q

What is the incubation period for clostridium perfingens?

A

6-24 hrs

57
Q

What is the incubation period for E. coli?

A

1-10 days usually 3-4 days

58
Q

What is the incubation period for listeria monocytogens?

A

4-6 weeks

59
Q

What is the incubation period for nontyphoidal salmonella?

A

6 hrs to 10 days usually 6-48 hrs

60
Q

What is the incubation period for salmonella typhi?

A

3-60 days usually 7-14 days

61
Q

What is the incubation period for shigella?

A

12hrs-6days usually 2-4 hours

62
Q

What is the incubation period for streptococcus group A?

A

1-4 days

63
Q

What is the incubation period for vibrio cholera?

A

1-5 days

64
Q

What is the incubation period for vibro parahaemolyticus?

A

4-30 hours

65
Q

What is the incubation period for enterocolitica

A

1-10 days usually 4-6 days

66
Q

What is the incubation period for hep A?

A

15-50 days median 28 days

67
Q

Chapter 6 of the P-5010 provides info for?

A

Safe and proper potable water handling procedures for USN

68
Q

What is the Naval Sea Command responsible for?

A

For the design and maintenance of the shipboard potable water systems including treatment facilities and process to assure the safe drinks water is available at all times

69
Q

Pediculus humanus is know as?

A

Body louse

70
Q

Pediculus humanus capitusis is know as?

A

head louse

71
Q

Hatching if the human hlouse eggs is greatly reduced or prevented by exposure to temperatures above what degrees?

A

37.8C (100 degrees F)

72
Q

Head and body lice is normally acquired how?

A

Personal contact

73
Q

The crab louse is primarily found where?

A

Upon hair in the pubic and anal regions

74
Q

Human louse control measures should be coordinated with who?

A

Medical officer

75
Q

For treatment of body lice infestations consist of?

A

Wash all clothing and bedding in hot water repeat in 7-10 days

76
Q

Rat guard should be a minimum of how many inches in diameter

A

36 and mounted at least 6 feet from shore for the closest point to the shore or 2 feet from the ship.

77
Q

What is the method of chick for rodent infestation aboard a ship?

A

Glue boards and snap traps

78
Q

What is the most common feud water purification system?

A

ROWPU

79
Q

Iodine tablets in conditions shoukd be in what appearance?

A

Steel gray

80
Q

Add how many iodine tablets to each canteen?

A

2

81
Q

A 5 gallon canteen will take how many tablets of iodine?

A

40 tablets

82
Q

First GI can used for?

A

Collecting garbage

83
Q

Second GI can used for?

A

Prewash and will contain a hot detergent solution and a brush

84
Q

Third GI Can?

A

Washing

85
Q

Fourth GI can?

A

Rinsing

86
Q

Fifth GI can?

A

Final sanitizing rinse

87
Q

The MRE presently has a shelf life of?

A

48 months

88
Q

The cat hole used during short halts is dug to measure what?

A

It is dug 8-12 inches in a diameter and 6 to 12 inches deep.

89
Q

The straddle trench is used unless more permanent facilities are provided.. It measures….

A

Trenches are built 1 foot wide , 2 1/2 feet deep, and 4 feet long

90
Q

Locations for latrines should be?

A

100 ft from water source
100 yards from food service
50 ft from berthing

91
Q

How many people does a straddle trench serve and accommodate at one time?

A

Serve 25 and accommodate 2 at one time

92
Q

Deep pit latrines is required for every what number of people?

A

50

93
Q

The top of the mound latrines is at least how wide and how long?

A

6 feet wide and 12 feet long

94
Q

Bored hole latrines measures?

A

An 18 inch diameter hole is bored in to a depth of 15 to 20 feet

95
Q

What is the most effective means of assessing the effect of heat stress on the human body?

A

WBGT

96
Q

What flag is flown when WBGT index is <80

A

White flag

97
Q

What flag is flown when WBGT is b/w 80and 84.9?

A

Green flag

98
Q

What flag is flown when the WBGT a is between 85 and 87.9

A

A yellow flag

99
Q

What the WBGT index between 88 and 89.9?

A

Red flag

Navmed P-5010 Prev Med (1 decks)

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