Food Operation Inspection Report Flashcards
Who is HSP?
immunocompromised individuals (pre school children, older adults)
food facitly that provides custodial care, health care
miliatry personnel
what is Potentially Hazardous Foods (TCS foods)
foods that requires time/temperature control
food that supports the growth of microorganisms
what is a regulatory authority
qualified military or DOD civilian medical personnel.
what is a person in charge (PIC)
the individual presnt at a food establishment who is responisble for the operation at the time of inspection
what is a medical authority
the commander of the medical treatment facility or tactical unit of his or her designated representative
what is a provision
food safety criteria or guidelines
what is a hazard
as it relates to HACPP means, any biological chemical or physical property that can cause unacceptable risk
cross connection
physical link through which contaminates from non potable souces can enter the potable water supply
what is a foodborne illness
illness transmitted to people by food
inspection forms use in food service inspections
DD Form 2972 DD Form 2973 DD form 2974 DD form 2971 self evaluation
what is the 2972
food facility risk assessment survey
2973
food operation inspection report
2974
tactical kitchen inspection report
2971
conditional employee or food employee reporting agreement
PIC responsibilities with self evaluations
document self evaluation once a week
keep records of evaluation on file for at least 1 year
conduct daily informal self evaluations. (typically conducted by managers, supervisors, or shift leaders and do not require documentation
what are the types of inspections
pre operational routine follow up complaint walkthrough
what are the 4 inspection ratings
fully compliant
substantially compliant
partially compliant
non compliant
what are the categories of importance in the Tri Service Food code
critical = *
non critical = (N)
swing= (S)
inspection ratings: substantially compliant criteria
no imminent health hazard; two or less critical findings corrected onsite. and/or five or less non critical findings
inspection ratings: Partially compliant criteria
no IHH, three or more critical findings COS; and/or six or more non critical findings
what are debitable provisions
used to identify compliance criteria. applies to requirements associated with managing and maintaining food establishments; must adhere to this criteria.
how do you identify a debitable provision
decimal values that do not end in zero
decimal values containing three numbers and ending with one zero are also debitable
What are all the block numbers for in the Food Operation Inspection Report
Write it out
