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U06 PM-1 > food operation inspection report > Flashcards

food operation inspection report Flashcards

1
Q

Highly Susceptible Population

A

person who are more likely than other people in general population to experience foodborne disease

  • immunocompromised individual
  • obtaining food at facility that provides services such as custodial care, health care, assisted living
  • military personnel, DOD civilian personnel, contractors operating in field training exercise/combat deployment /shipboard ops
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2
Q

Immunocompromised individual

A
  • preschool age children

- older adults

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3
Q

Potentially Hazardous Food (Time/Temp Control for Safety) food
PHF(TCS) food

A
  • food that requires PHF(TCS) to limit pathogenic microorganism growth/toxin formation
  • food that support growth of microorganism
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4
Q

Regulatory Authority

A

Qual’d military/DOD civ med personnel who are representing
-Army,
- Air Force,
- Navy,
- Marine Corps
preventive medicine, public health, veterinary service
- the med commander’s designated representative having jurisdiction over food establishment

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5
Q

Person-in-Charge (PIC)

A

individual present at a food establishment who is responsible for the op at the time of inspection

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6
Q

Medical Authority

A

commander of medical treatment facility/tactical unit or his/her designated representative, whose authority is above Prev Med, PH, VetTech unit designated rep conducting Prev Med/VetTech inspections/audits under this publication

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7
Q

food

A
  • raw, cooked, processed edible substance, ice, beverage, ingredient used/intended for use/for sale in whole/in part for human consumption/chewing gum
  • color additive is dye, pigment/other substance made by process of synthesis/similar artifice/extracted, isolated/otherwise derived from vegetable, animal, mineral/other source
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8
Q

provision

A

food safety criteria or guidelines

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9
Q

hazard

A

as it realtes to HACCP means, any biological, chemical/physical property that can cause an unacceptable risk

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10
Q

cross connection

A

physical link through which contaminates from non-potable source can enter the potable water supply

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11
Q

foodborne illness

A

Illness transmitted to people by food

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12
Q

DD Form 2972

A

Food Facility Risk Assessment Survey

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13
Q

DD 2972 - Food Facility Risk Assessment Survey

A
  • Use to determine inspection frequency based on risk

- aids public health regulators to convey high-risk situations to installation leaders

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14
Q

DD Form 2973

A

Food Operation Inspection Report

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15
Q

DD Form 2973 - Food Operation Inspection Report

A
  • pre-op inspection
  • routine inspections
  • follow-up inspections
  • op for used by food facility managers when conducting self eval
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16
Q

DD Form 2974

A

Tactical Kitchen Inspection Report

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17
Q

DD Form 2974 - Tactical Kitchen Inspection Report

A

use in tactical environment

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18
Q

DD Form 2971

A

Conditional Employee or Food Employee Reporting Agreement

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19
Q

DD Form 2971 - Conditional Employee or Food Employee Report Agreement

A

purpose of agreement
to inform conditional employees/food employees of their responsibility to notify PIC when they experience any conditions listed so that PIC can take appropriate steps to preclude transmission of food borne illness

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20
Q

self-evaluations - each food establishment manager/ PIC shall:

A
  • perform documented self-evaluation of food establishment once a week using guidelines contained in this publication.
  • keep records of documented weekly self-evaluations, at lest 1yr
  • records made available to regulatory authority upon request
  • conduct daily, informal self-evaluation
  • eval typically conducted by managers, supervisors/shift leader, do not require documentation
  • daily self-evaluations should focus on time-temp control of food, personal hygiene, food handling practices (doc of daily monoitoring activities associated w/t HACCP plan quals as self-evaluation)
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21
Q

pre-op inspection

A

initial inspection conducted following an approval to op a new food concession/newly renovated/constructed food establishments

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22
Q

routine inspection

A

regularly scheduled/unscheduled inspection

23
Q

follow-up inspection

A

supplemental inspection usually conducted after seven days of initial inspection

24
Q

complaint inspection

A

inspection that is conducted due to a customer complaint

25
Q

walkthrough inspection

A

unscheduled informal inspection

26
Q

inspection ratings

A
  • fully compliant = no deficiencies
  • substantially compliant = no imminent health hazard (IHH)1; and two or less critical findings Corrected Onsite (COS)2; and/or Five/less Non-Critical findings
  • partially compliant = no IHH; and three/more critical findings COS; and/or six/more non-critical findings
  • non-compliant = IHH is present; or any critical finding not COS
27
Q

competency of inspectors

A
  • authorized rep of reg authority who inspects, has knowledge, skills, ability to adequately perform req duties
  • exception granted by med authority designated inspection personnel under direct supervision or reg authority
  • ) (on-the-job training desig to conduct inspect)
28
Q

capitalized

all words, terms that are capitalized within text are defined in glossary, alert reader to the fact

A
  • there is specific meaning assigned to those words, terms

- the meaning of provision is to be interpreted in defined context

29
Q

italicized

A
  • provisions are not requirements
  • convey relevant info about specific exceptions/alternative means for compliance
  • usually involve words “should”, “except for”, “may”, “need not”, / “does not apply”
30
Q

critical

A
  • an asterisk (*) located at end of section title/tagline indicates that all of the provisions within that section are critical unless otherwise indicated
  • any unmarked provisions within a section that has an asterisked tagline are critical
31
Q

non-critical

A
  • any provisions that are followed by the bold, superscripted letter (N)
  • all provisions following a tagline that is not marked w/t an asterisk
32
Q

swing

A
  • those that may/may not be critical depending on the circumstances
  • any provisions that are followed by the bold, superscripted letter (S)
33
Q

conventions

A
  • “shall” - means that act is imperative
  • “May not” - means absolute prohibition
  • “May” - is permissive and means the act is allowed
  • “should” - means the action is recommended
34
Q

debitable provisions

A

used to identify compliance criteria. Applies to requirements associated w/t managing, maintaining food establishments

35
Q

debitable provisions adhering criteria

A
  • number following the decimal point in provision’s numerical format is used to identify debitable provision x-xxx.11
  • decimal values that do not end in zero represent requirements that are debitable x-xxx.112
  • decimal values containing three numbers, ending with one zero are also debitable x-xxx.110
36
Q

Non-debitable provisions

A
  • those that end w/t two digits after the decimal point, the last digit is a zero x-xxx.x0
  • those that end w/t three digits after the decimal point, the last two digits are zero x-xxx.x00
  • non-provision paragaphs; these do not contain a decimal value
    8-6
37
Q

instructions for marking the Food Operation Inspection Report blocks 1-3

A

(Facility Name, Address, Location)

  • ) common/unique name of the facility
  • ) full street address: street name, city, state, zip code
  • ) camp name/vessel name
38
Q

instructions for marking the Food Operation Inspection Report block 4

A

(date)

- year-month-day or day-month-year format

39
Q

instructions for marking the Food Operation Inspection Report block 5

A

(inspection type)

- only mark 1 box corresponding to the inspection type

40
Q

instructions for marking the Food Operation Inspection Report block 6

A

(inspector)
- provide full name (military rank), phone number w/t area code, official e-mail, assigned unit of the person conducting the inspection

41
Q

instructions for marking the Food Operation Inspection Report block 7

A

(start time)
- time of inspection officially ended; use 24-hrs clock notation. Place an “X” in the box to indicate the inspection occurred at multiple time intervals throughout the day

42
Q

instructions for marking the Food Operation Inspection

block 8

A

(end time)
- time inspection officially ended; use 24hrs clock notation. place “X” in the box to indicate inspection occurred at multiple time intervals throughout the day

43
Q

instructions for marking the Food Operation Inspection

Block 9

A

(Person In-Charge)
- provide the full name (and military rank), phone number with area code, and official e-mail of the PIC who accompanied the inspector

44
Q

instructions for marking the Food Operation Inspection

Block 10

A

(Number and Type of Deficiency)
- provide the total number of “critical” deficiencies and “Non-critical” deficiencies found during the inspection. Do not mark the box if no deficiencies were noted

45
Q

instructions for marking the Food Operation Inspection

Block 11

A

(Inspection Rating)
- using “Inspection Rating Criteria” , Place an “X” in box to indicate the overall level of compliance for the facility. when a “non-compliant” rating is assessed, provide date in which follow-up inspection will be conducted.

46
Q

instructions for marking the Food Operation Inspection

Block 12

A

(compliance status)

  • mark “X” in box to indicate provision NOT in compliance
  • circle N/O, items not observed or NA, not applicable
  • where multiple provisions included in item description, only mark CRITICAL provision in non-compliant
  • unmarked item indicates all provisions within the grouping are fully compliant
  • items that are OUT of compliance, mark “X” in appropriate box COS (corrected on-site) R (repeat violation from previous inspection)
47
Q

instructions for marking the Food Operation Inspection

Block 15

A

(Inspection type)

- place “X” in box indicate type of inspection being conducted. If “other” is marked, specify inspection type

48
Q

instructions for marking the Food Operation Inspection

Block 16

A

(Temp Observation)

  • food, identify the food item and location of food in facility when the internal product temp was taken
  • equipment, identify equipment type, location in facility where ambient air temp taken
  • provide temp measurement as indicated on your thermometer
49
Q

instructions for marking the Food Operation Inspection

Block 17

A

(Remarks)

  • briefly describe specific observations for deficiencies
  • IHH - Place “X’ in the box in IHH was found, describe the situation in space provided
  • item Number- indicate item number from list provision grouping in block 12
  • describe findings, provide remediation guidance
50
Q

instructions for marking the Food Operation Inspection

Block 18

A

(signature)

- inspector and PIC sign, date form

51
Q

instructions for marking the Food Operation Inspection

Report Distribution

A
  • completed inspection report will be distributed as
  • original to the Commanding Officer having direct responsibility of food establishment via COC
  • copy to PIC, Retain a file copy for the PMA
52
Q

PREPARE a food op inspection report

A

as IDC, you will be required to prepare a food op inspection report, during a visit to Naval Vessel

53
Q

instructions for marking the Food Operation Inspection

DOCUMENT

A

DOCUMENT - a food op inspection report

U06 PM-1 (15 decks)

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