Fundamentals of the Tri-Service Food Code

Question 1

helpful at overseas locations

Answer 1

International nomenclature

Question 2

not requirements
convey relevant information about specific exceptions
alternative means for compliance

Answer 2

italicized text

Question 3

found within text
defined in the glossary
alert reader of specific meaning

Answer 3

capitalized words and terms

Question 4

used to eliminate the need for restating provisions
“as specified under”
“as specified in”

Answer 4

cross reference

Question 5

instructions for marking food sanitation inspection forms

Answer 5

Appendix E

Question 6

denotes a critical item

Answer 6

asterisk symbol

Question 7

five MAJOR risk factors related to employee behaviors/preparation

Answer 7

improper holding temperatures
inadequate cooking
contaminated equipment
food from unsafe sources
poor personal hygiene

Question 8

five KEY interventions to protect food establishment customer’s health

Answer 8

demonstration of knowledge
employee health controls
controlling hands as a vehicle of contamination
time/temp parameters for controlling pathogens
consumer advisory

Question 9

reduced in size by methods including chopping, flaking, grinding, mincing

Answer 9

comminuted

Question 10

provides the purpose and scope of the Tri-Service Food Code

Answer 10

Introduction

Question 11

provides guidance on management of a food establishment

Answer 11

Chapter 2: Management and Personnel

Question 12

discusses how food is procured, presented, stored, processed, cooked, cooled, and labeled

Answer 12

Chapter 3: Food

Question 13

provides guidance on what materials equipment should be made of to prevent poisoning

Answer 13

Chapter 4: Equipment, Utensils, and Linens

Question 14

information on water, both drinkable and non-drinkable

Answer 14

Chapter 5: Water, Plumbing, and Waste

Question 15

gives guidance on what materials the establishment should be constructed of

Answer 15

Chapter 6: Physical Facilities

Question 16

tells us how to store and maintain toxic materials within a food establishment

Answer 16

Chapter 7: Poisonous and Toxic Material

Question 17

gives PH authority to enforce Tri-Service Food Code
how to rate, inspect, report facilities

Answer 17

Chapter 8: Compliance and Enforcement

Question 18

provides guidance and basic requirement for food operations constructed in a deployment setting

Answer 18

Chapter 9: Field and Deployment Food Operations

Question 19

provides guidance on the special requirements and standards

Answer 19

Chapter 10: Temporary, Seasonal, and Vending Food Operations

Question 20

which appendix provides REFERENCES

Answer 20

Appendix A

Question 21

which appendix gives info on who to contact for technical support

Answer 21

Appendix B

Question 22

which appendix assists food inspection personnel in identifying the provisions within each chapter

Answer 22

Appendix C

Question 23

which appendix provides a model risk assessment process

Answer 23

Appendix D

Question 24

which appendix has instructions for marking food sanitation inspection forms

Answer 24

Appendix E

Question 25

which appendix has forms and temp guides

Answer 25

Appendix F

Question 26

which appendix has PH reasons and assessment guidance

Answer 26

Appendix G