GRANDBERRY PREVMED 1 Flashcards
1
Q
WHo establishes the PIC?
A
Food Establishment Manager
2
Q
What is one thing the PIC ensures?
A
- Food operations are not conducted in private quarters or in a room used for sleeping
- Employees inform them about health activities as they relate to diseases transmissible through food
3
Q
What are the reportable symptoms
A
- Vomiting
- diarrhea
- jaundice
- soar throat with fever
- lesion or open wound
4
Q
What are the symptoms an employee must be excluded for?
A
- Symptomatic vomit/diarrhea
- symptomatic vomit/diarrhea+infection
- **norovirus, shigella, EHEC/STEC
5
Q
Jaundiced onset symptoms undiagnosed?
A
7 days exclusion
6
Q
Diagnosed with Hep A?
A
14 days with symptoms, excluded
With Jaundice SX = 7 days
7
Q
Salmonella typhi?
A
Exclude if SX in last 3 months
8
Q
Symptomatic with sore throat with fever?
A
Restrict
9
Q
Symptomatic with uncovered infected wound or pustular boil?
A
restrict
10
Q
Exposed forborne pathogen and works in food establishment serving HSP?
A
Restrict
11
Q
Norovirus Diagnosis?
A
adjust exclusion to restrict for at least 24 hours until conditions are met
12
Q
When can you you reinstate an employee who was restricted and exposed to Norovirus?
A
- +48 hours since last potential exposure
- +48 hours since family asymptomatic
13
Q
WHen can you reinstate employee who was restricted and was exposed to Shigella, EHEC/STEC?
A
- 3+ days since exposure
- 3+ days since family asymptomatic
14
Q
S Typhi restricted employee who was restricted?
A
- 14+ days since potential exposure
- 14+ days since household asymptomatic
15
Q
Reinstate employee after Hep A and one of the following is met?
A
30+ days since potential exposure
16
Q
How long do food employees need to wash their hands for?
A
20 seconds
17
Q
How much alcohol in hand sanitizers?
A
60% ethyl alcohol
18
Q
How long can fingernails be?
A
1/4 inch
19
Q
Jewelry in food est?
A
plain ring only
20
Q
What utensil can employees use to taste food?
A
- Clean sanitized utensil
- single use disposable utensil
21
Q
CDC 5 foodborne illness risk factors?
A
- food from unsafe sources
- inadequate cooking
- improper holding/time-temp
- contaminated equipment/cross contamination protection
- poor personal hygiene
22
Q
How often is refresher training?
A
12 months
23
Q
What must the annual training contain?
A
CDC 5 risk factors
24
Q
How often is Food Manager Cert training?
A
5 years from CFP/ANSI
25
Who approves game animal use?
Army/AF Veterinarians
26
What is specific with food law?
- obtained from sources that comply with the law
| - private home food cannot be served in food est, unless for special event
27
What must be on all meat/poultry packaging offered for consumption?
Safe Handling Instructions
28
what grade does milk need to be?
A
29
Can molluscan shellfish be served when it is recreationally caught?
No
30
What temp must PHF be received at?
41F
31
What temp can eggs be received at?
45F or less, unless overseas when authorized by Command Policy allowing different
32
What is important info about shell stock receiving?
- Shell stock ID #
- tag with "this tag required to be attached until container is empty or retagged and thereafter kept on file for 90 days"
33
What does the dealer tag of label need to contain?
- name/address/cert number
| - "this tag required...90 days"
34
Juice, where to we obtain it from?
- HACCP system
| - pasteurized/treated to attain 5-log reduction of the most resistant microorganism of public significance
35
How do we prevent contamination from hands?
- wash hands IAW NAVMED P5010-1
- other than fruits/veg no contact with bare hands
- minimize contact with exposed food NOT ready to eat
* **REGULATORY AUTHORITY is only one to authorize bare hand contact with READY TO EAT FOOD***
36
When washing fruits/veggies, what is the chemical wash/disinfection?
FDA approved commercial chemical wash product
- bleach/sodium hypochlorite rated 5-6%
- 50-200ppm free available chlorine solution (pH 6-7.5)
- immerse 1 minute in solution
37
Wiping cloth limitations?
- maintained dry
| - used for no other purpose
38
Cloths in-use for wiping counters/equipment?
- held in sanitizing solution
| - LAUNDERED DAILY
39
Food storage prohibited areas?
- locker room
- toilet room
- dressing room
- garbage room
- mechanical rooms
- under sewer lines
- under leaking lines
- under open stairwells
- under any contamination
40
What is foodborne illness?
Illness carried or transmitted to people by food
41
What is a foodborne illness outbreak?
AN incident of 2+ people with same illness after same food
42
WHat is a foodborne infection?
Illness caused by consuming food with living disease-causing microorganism
- salmonella
43
WHat is foodborne intoxication?
food containing hazardous chemical/toxin
| - clostridium botulinum
44
Toxin mediated infection?
- food with pathogenic organisms that reproduce in intestines and produce toxin
- e-coli
45
What are the 4 types of microorganisms in foodborne illnesses?
Bacteria
Viruses
parasites
fungi
46
Spore forming bacteria?
- Clostridium perfringes
- Bacillus cereus
- clostridium botulinum
47
Clostridium perfringes?
- SX include abdominal pain and SEVERE DIARRHEA
48
Bacillus cereus
- Type I/II symptoms
49
Clostridium botulinum
- SX dizziness, Shortness of breath, headache, double vision
50
Cigatoxin onset?
30 min-6 hours
51
Scrombroid SX?
dizziness, rash, hives, shortness of breath, peppery taste, itching, teary eyes
- from Game fish
52
FATTOM?
- Food
- Acidity - 7.5-4.6pH
- Temp - 41F-135F where organisms grow best (TIME/TEMP EASIEST TO CONTROL)
- Time - Microorganisms double population every 20 min, 4 HOUR LIMIT
- Oxygen
- Moisture - AW 0.85+
53
Lag phase?
bacteria exhibit no growth
| - only a few hours long
54
Log phase?
bacteria double in number every few minutes
| - food may look good but can be dangerous
55
Stationary phase?
number of new bacteria equal ones dying off
56
Decline phase?
- bacteria die off quickly
57
Top five CDC Risk factors contributing to foodborne illness?
- Improper hot/cold temp of PHF
- improper cooking temp
- contaminated utensils/equipment
- poor employee health/hygiene
- food supplied from unsafe/unapproved source
58
Raw animal foods:
| 145 F or above for 15 sec?
raw eggs prepared to order
59
Raw animal foods 155F for 15 sec?
- Ratites
| - mechanically tenderized and injected meats
60
Raw animal meats 165F for 15 seconds?
poultry
baluts
wild game
61
Internal temp of meats in microwave?
165 in all parts
62
parasite destruction temperature?
- 4F or lower for 7 days
- -31F for 15 hours
- -31F until solid, -4 for 24 hours
63
Reheating temps for hot holding?
165, rotate/stir, stand cover for 2 min
| - Ready-to-eat 135F
64
Commercially processed food holding time?
shall not exceed manufacturer recommended shelf life when removed from freezer
65
What is time as a public health control?
- If time without temp control is used as a public health control
- written and approved by regulatory authority
66
Max time food can be out?
4 hours
67
Unmarked containers or packages or marked exceeding 4 hours?
discarded immediately
68
How long can cold food be out for?
6 hours or 70F
69
How long are leftovers kept for?
72 hours if chilled
70
Expiration date extensions on food can be extended and offered for sale if?
- Inspected and approved by regulatory authority
| - documentation of shelf life extension is available on request
71
Can food/color additives, colored lights, colored over wraps be used on food?
No, it misrepresents the true appearance
72
What is the material requirements for construction and repair of Food Service Facility?
NAVMED P-5010-1
73
What is the limitation of Cast Iron in food service?
- surface for cooking
| - can be used as utensils and uninterrupted process from cooking through service
74
Can we use copper for cooking?
Yes, but not with any pH below 6 such as vinegar.
75
What kind of pallets can we use?
NSF Certified pallets
76
How are utensils and equipment designed?
constructed durable and to retain their characteristic qualities under normal use
77
How are thermometers designed?
- constructed with glass, except if it is encased in a shatterproof coating
78
How are temp measuring devices supposed to be accurate?
```
C = +/- 1 degree
F = +/- 2 degrees
```
79
How is pressure measured in pressure for water supply?
7 Kilopascals, measured in +/- 14 kilopascals (+/- 2 psi)
80
What does ventilation function in food prep?
removes:
- dust
- grease
- humidity
- heat
- smoke
- odor
81
How are bulk milk dispensers standardized and cut?
NSF International Standard
| - diagonal cut 1 inch protruding from head
82
Where are temperature measuring devices placed in freezers/warmers?
- warmest part of fridge
- coldest part of a warmer
- placed to allow easy viewing of temp display
83
Manual warewashing equipment temperatures?
able to maintian temp no less than 171F
84
What is the publication that has to do with shipboard food service equipment?
NAVSUP PUB 533 Shipboard food equipment catalog
85
What is the standards for all foodservice equipment?
- NSF International
- Underwriters Lab
- USDA
- Baking Industry Sanitation Standards Committee (BISSC)
86
Manual warewashing sinks?
Manual Washing
Rinsing
Sanitizing
87
Who approves two sink warewashing?
- Regulatory Authority approves on PIC's request
| * **not to be used during continuous or intermittent flow
88
What is a thermometer with a small diameter probe used for?
Thin meats/masses
89
Warewashing test kits measure what?
- concentrations of mg/L or ppm of sanitizing solutions
90
General installation of foodservice equipment is under what guidelines?
- NSF International
- USACHPPM TG No 194
- FDA Food Establishment Plan Review Guide 2000
91
Counter mounted/table mounted equipment that is not easily movable is installed and set up for cleaning with?
- sealed install
| - elevated 4 inches
92
Fixed equipment/floor-mounted equipment not easily movable install/cleaning?
- sealed legs
| - 6 inches clearance underneath
93
Who can authorize continued use of foodservice equipment not NSF approved, but still serviceable/not hazardous?
Regulatory Authority
94
Can a warewashing sink be used for handwashing?
No
95
If iodine is used in warewashing what temp should the water be?
68 degrees
96
What is the temp of the wash solution for manual warewashing?
no less than 110F
97
For manual warewashing what temp should the rinse solution be?
no less than 120F
98
What temp should manual warewashing sanitizing sink be?
no less than 171F
99
What are the chemical sanitizers for warewashing?
iodine
chlorine
quats
100
What is the chlorine sanitizing solution?
- standard non-scented bleach/hypochlorite (5-6%)
- 100ppm Free available chlorine solution (2tbs/1oz) and 4 gallons water
- Minimum concentrations for 3 compartment sink (75F, 50ppm for 7 seconds
101
Proper steps in manual/mechanical warewashing?
- Scrap
- wash
- rinse
- sanitize
- air dry
102
How are food temperature measuring devices calibrated?
- IAW Manufacturers specifications
103
How often are ice machines cleaned and sanitized?
every 30 days
104
How often are ice machine filters changed?
every six months/recommended by manufacturer
105
How often should PHF(TCS) food equipment, surfaces, utensils be cleaned throughout the day?
every 4 hours
106
How often are ice tea dispensers cleaned?
every 24 hours
107
how often are consumer utensils (tongs, scoops, ladles) cleaned?
8 hours
108
How often are baking equipment/microwaves cleaned?
every 24 hours
109
DO we use steel wool at all in food services?
NO
110
After being cleaned, equipment with food contact surfaces and utensils shall be sanitized by:?
- Hot water manual operations for 30 seconds in sanitizing sink
- Mechanical temp of 160F for utensils after cleaning
111
When should wet wiping cloths be laundered?
Daily
112
What is the best method for drying utensils?
air dry
113
Prohibitions for cleaned/sanitized equipment?
- locker rooms
- toilet rooms
- garbage rooms
- mechanical rooms
- under sewer lines
- under leaking water lines
- under open stairwells
- under other sources of contamination
-
114
Where can we get our water from?
Approved source
- public water system
- non-public, maintained and operated under the law
115
Who shall ensure that the installation tests drinking water daily?
- Medical authority
| designated representative
116
Who tests BULK water for potable water?
Food service manager tests DAILY
117
How hot should the water be for handwashing?
110-120F
118
How should refuse receptacles for food be?
- durable
- cleanable
- insect-resistant
- rodent resistant
- leakproof
- nonabsorbent
119
How should kitchen floors and walls be?
- smooth, easily cleanable
- light colored
- wall-floor intersection is coved/sealed to prevent moisture from entering wall
120
what shall be present at all handwashing locations?
- soap products
- individual disposable towels
- heated-air hand drying device
- handwashing signage
- waste receptacle
121
What are the LUX associated with food services?
- 108 for walk in fridge, dry food storage
- 215 self-service food, reach in equipment, handwashing area/toilet
- 540 where food prep is being done with knives
122
Red Square B Extinguisher?
Gasoline, grease and solvents
123
How are mops stored?
Head down
| angle rack
124
How do you control pests?
- inspect shipments
- inspect premises
- use trapping devices
- eliminate harborage
- proper stocking (first in/out)
125
Integrated pest management?
- deny pests access to establishment
- deny pests food/water/shelter
- Use Licensed Pest Control Operator to eliminate pests
126
How do you identify cockroaches?
- Oily scent
| - droppings like pepper
127
WHat is the most common cockroach?
German
128
What are the three most common flies?
- House fly - carry E coli, salmonella, shigella
- fruit fly - spread plant diseases
- blow fly - larger than house fly, shiny blue
129
Most common moths/beetles?
- saw-toothed grain beetle
- rice weevil
- indian meal moth
* ** feed on corn, rice, wheat, flour, beans, sugar, meal, and cereals
130
How will you label bottles/containers with chemicals inside?
Common name
131
How do you deal with poisonous/toxic/chemical materials?
- Keep locked
- keep in original container
- dispose per local, state and fed guidelines
132
For all chemical sanitizers what is the coding?
look for CFR in the ID
133
WHat is non-toxic tracking powder for rodents?
Talcum powder or flour
134
What is NAVMED P-5010-6?
Water supply afloat
135
WHat is NAVMED P-5010-9?
Prev Med for Ground Forces
136
WHat is the minimum requirements for field-expedient food?
Hand washing facilities
137
How do we dispose of solid waste in the field?
- Bury
- incinerate
- return to forward supply point
- dispose per local req's
138
Who screens military/civilian foodservice employees?
Senior Surgeon/Command Surgeon develops policy
139
Who verifies medical clearance for DOD Civilians/foreign nationals as food employees?
Regulatory Authority
140
How far do latrines and birthing need to be from a food establishment?
- Latrines - 300 ft (100yds) Downwind
| - Birthing - 90 ft (30yds)
141
At a minimum what needs to be set up for handwashing?
- field latrines/toilets
- cleaning/sanitizing at food establishment
- food prep/food serving
- customer entrance to serving line
142
Field foodservice drinking water standards follow what instruction?
Navmed P-5010-10
143
Drinking water afloat standards are?
- BUMEDINST 6240.10
| - NAVMED P-5010-6
144
Food service manager shall ensure bulk water supply is...?
- tested daily
- test chlorine residual at outlet
- take corrective actions to re-chlorinate bulk water
145
What standards should pipes/hoses and connections have?
NSF/ANSI
146
How often and who should inspect for pests?
PIC/daily
| - inspect food ops area
147
What temp should frozen foods be thawed at?
41F
148
for time only public health controls, how long can food be out?
4 hours
149
WHat are the disinfection PPM criteria?
- 50ppm - 30 min
- 100 ppm - 15 min
- 200 ppm - 30 sec ***rinse with drinking water
- Hot 140F water - 1 minute
150
WHen wearing cammo facepaint what can you assist in at the galley?
Take out the trash only
151
WHat are the highly susceptible population?
- Immunocompromised
- Preschool age
- older adults
152
WHo is the regulatory authority?
- qualified DOD Civilian
- Prev Med DOD wide
- PUBLIC HEALTH (for civilians)
- VET SERVICES
153
WHo is the medical authority?
Commander of the MTF
154
WHat is color additive?
dye, pigment
155
WHat is a hazard?
PIC is always on lookout for anything related to HACCP, biological, chemical, or physical property that causes unacceptable risk
156
What are the seven principles of HACCP (Hazard analysis and critical control point)?
- Hazard Analysis
- ID Critical COntrol Points in food prep
- est critical limit
- est procedure to monitor CCP
- est corrective action to be taken when monitoring
- est procedures to verify system is working
- record keeping
157
WHat is DD Form 2972?
Food Facility Risk Assessment Survey
158
WHat is DD FOrm 2973?
Food Operations Inspection Report
| - follow up inspections within 7 days if failure
159
WHat is DD Form 2974?
Tactical Kitchen Inspection Report
160
WHat is DD Form 2971?
COnditional EMployee or Food Employee Reporting Agreement
161
What are the inspection ratings?
- Fully Compliant - NO Deficiencies
- Substantially compliant
- Partially Compliant
- Non-Compliant
162
WHat are capitalized words in instructions?
Defined in GLossary
163
What are Italicized words for?
Not requirements
164
WHat are critical things in Tri-Service Food Code?
Asterisk at end of section
165
WHat are Non-Critical in Tri Service Food Code?
superscripted letter N
166
WHat are swing items on Tri Service Food Code?
Subscripted (S)
167
WHat does shall mean?
Act is imperative
168
WHat does may not mean?
Absolute prohibition
169
WHat does may mean?
Act is allowed
170
WHat does should mean?
Recommended
171
What are debitable provisions ?
ID Compliance criteria
| - Example - 2-101-11, 4-501.112, 3-501-110
172
WHat are non-debitable provisions?
Example: 2-102.20, 4-204-200, 8-6
173
Food Operation Inspection Report:
| Blocks 1-3
- Name of facility
- Address
- Vessel name
174
Food Operation Inspection Report:
| Block 4
Year Month Day, same as block 14
175
Food Operation Inspection Report:
| Block 5
Inspection Type, same as 15
176
Food Operation Inspection Report:
| Block 6
Inspector
177
Food Operation Inspection Report:
| Block 7
Start Time
178
Food Operation Inspection Report:
| Block 8
End Time
179
Food Operation Inspection Report:
| Block 9
PIC
180
Food Operation Inspection Report:
| Block 10
Number/Type of deficiencies
181
Food Operation Inspection Report:
| Block 11
Inspection Rating
182
Food Operation Inspection Report:
| Block 12
Compliance status
183
Food Operation Inspection Report:
| Block 13, 14, 15
Facility Name, Date, inspection type
184
Food Operation Inspection Report:
| Block 16
Temperature Observation
185
Food Operation Inspection Report:
| Block 17
Remarks
186
Food Operation Inspection Report:
| Block 18
Signature
187
What is a vector?
Arthropod or rodent capable of transmitting disease to individuals
188
What is a host?
Individual potentially susceptible to illness?
189
What is a reservoir?
Organism where agent lives and multiplies
190
WHat is pesticide?
ANy substance that kills pests
191
What are the functions of a navy entomologist?
- on site consultation
- technical assistance
- recommendations
* **Conducts training for certifications as shipboard pest control specialist
192
What does a navy entomologist review and evaluate?
- Pest control procedures
- pesticides
- pesticide dispersal
- new technologies
193
What does vector control do?
- prevent disease transmission to man
- ensure sanitary conditions
- eliminate host/reservoir of disease
- ensure safe food supply
194
WHat are the directives for pest management in DOD/Navy?
- DOD Directive 4150.07 - DOD Pest Management Program
- OPNAVINST 6250.4C - Pest Management Program
- MAVMED P-5052-26 - Shipboard Pest Management Manual
195
WHat are NAVSEASYSCOM responsibilities for vector management afloat?
Standardize pesticide/equipment recommended by BUMED
196
WHat doe the INtegrated Pest Control and MAnagement Procedures do?
Minimize pesticide usage
197
What are the pesticide standards?
- Restricted - trained applicators
- Non-Standard - No special training, only trained personnel can use on ships
- Nonstandard - entomologist only
198
Pesticide type by use?
- Acaricide - mites, scorpions, spiders, ticks
- Fungicide - fungus
- Herbicide - control undesired vegetation
- insecticide - insects
* **adulticide, larvicide, ovicide
- molluscicide - snails, other mollusks
- rodenticide - rodents
199
Pesticides by chemical?
- Inorganic pesticides
- chlorinated hydrocarbons
- organophosphates
- carbamate
- botanicals
- synthetics
200
Pesticides by mode of entry?
- stomach poisons
- contact poisons
- fumigants
201
Contents of pesticide labels?
- Danger - Skull/crossbones, highly toxic
- Warning - moderately toxic
- caution - slightly toxic
* **"keep out of reach of children"
202
What is FIFRA?
Fed Insecticide, Fungicide, and Rodenticide Act of 1972
203
What are the requirements for respirators?
- NIOSH approved
- Changed 8 hours when odor detected
- CHanged 4 hours heavy spray
-
204
EYE Protection for pesticide application?
- Unvented or indirectly vented goggles or a face shield to prevent contamination in eyes
205
WHat do you need to wear when mixing?
RUbber apron
206
WHen should gloves be tested for leaks?
Daily
207
Authorized Pesticides aboard ships?
| Aerosols
- Permethrin arthropod repellant
- perma dust - boric acid
- d-phenothrin
- pt 565 Plus XLO
- PT Crack and crevice
- CB Air devil HPX
- CB D-Force HPX
208
Authorized Pesticides aboard ships?
| Bait Station
- COmbat QUick Kill
- Maxforce Roach Killer
- Siege Gell Bait
- Avert Bait Station
-
209
Authorized Pesticides aboard ships?
| Growth Inhibitor
- Gentrol Point Source
210
Emergency treatment for pesticide exposure?
Organophosphates
- Treatment = 2-4 mg atropine sulfate IV
- repeat 5-10 min until relief
- 2 PAM CHLORIDE, 1gm IV slowly
211
Emergency treatment for carbamate poisoning?
- 2 PAM CHLORIDE CONTRAINDICATED
212
Organochlorine pesticide poisoning?
Lavage stomach 2-4 L tap water
213
Minimum pesticide spill kit contents?
- Absorbent material
- shovel
- leak-proof barrel for disposal
- detergent and water or chlorine bleach
- appropriate PPE
214
In the event of a spill what do you do first?
Confine pesticides
| - treat surfaces with detergent and water or chlorine bleach
215
Shipboard pest control reporting requirements, record keeping?
- SAMS
| - Pest Control Log
216
What are Pediculus Humanus Humanus?
Body Louse
217
What are Pediculus Humanus Capitus?
Head Louse
218
WHat are phthirus pubis?
Crab Louse
219
Treatment of louse?
Elimite (Permethrin)
| - Wash all clothing at 100F or higher
220
Gernam Cockroach?
2 longitudinal stripes on head
- 6 egg capsules in lifetime
- 50 eggs in capsule
221
Brown Banded cockroach?
Two yellow bands near base of adult wings
| - 15 eggs
222
American Cockroach?
Anterior dorsal plate behind head
| conspicuous yellow posterior
223
Best control for all cockroaches?
- Sanitation
224
How often should you survey for roaches?
2 weeks
225
WHat are indian meal moths?
grayish band across upper 1/3 of their reddish bronze wings
226
Flour beetles?
Tribolium beetle
227
Dermestid Beetle?
Khapra beetle
- live for years without food
- Quarantine space immediately
- condemn all food infested
228
Saw tooth grain beetle?
Most common aboard ships
| - 6 sawtooth projections
229
Rice weevil
- most destructive store product pest
230
IF storerooms are found to have infested products?
less than 7 beetles per pound
| - freeze at 0 deg F for 3 days to kill beetles then sift out
231
I dermestid beetle found in stores?
Throw whole product out without freezing
232
House fly facts?
- Most common to mankind
- gray in color
- stripes
- spreads disease well
233
Blow fly facts?
- surgical maggot larvae
234
Sand Fly facts?
spread diseases
- bacterial (bartonella)
- Viral ( sand fly fever)
- protozoal (leischmaniasis)
235
Tse Tse Fly facts?
- clever shaped wings
- both sexes suck blood
- Trypanosomiasis
236
Black fly facts?
Onchocerciasis (river Blindness)
237
Horse/Deer fly facts?
- the bite hard
- loa loa infections
- protozoan (trypanosomes)
- anthrax (tuleremia)
238
How do you kill black flies?
larvicide in streams
239
Aedes Aegypti facts?
- striped legs/body
- eggs above waterline
dengue fever, yellow fever, tularemia, filarial nematodes
240
Anopheles species?
- wings are spotted
- body 40-90 angle off surface
- eggs on water surface/lateral floats
- malaria
241
Culex facts?
Love sewage/dirty water
- eggs on rafts of 100 or more
- encephalomylitis
242
Mosquito control methods?
Either permanent or temporary depending on whether they stop breeding or eliminate population
243
Chigoe flea facts?
burrow into skin of host between toes and feet
244
Oriental rat flea facts?
Bubonic plague vector
| flea borne typhus
245
Treatment for fleas
2-3 feet spray outside of building
| 2 feet inside rooms
246
HArd tick facts?
- scutum
| - lyme disease, rocky mountain spotted fever, tick-borne rickittsioses
247
Soft Ticks?
relapsing/recurring fever
248
How do scabies transmit?
- close body contact
- overcrowded areas
- burrows horny layer of dermis
249
Food infesting mites?
- cause dermatitis
- respiratory complications
- UTI
- GI disturbances
250
NEst inhibiting mites?
vectoring rickettsial pox from mouse to man
251
Characteristics of mites?
Larva - 6 legs
| Adults 8 legs
252
Treatment for mites
- elimite
| - heat sterilization of clothing and bedding
253
methods of killing bed bugs
pesticide application
- sides/seams, racks, corners of bunk, empty lockers, springs, canvas bottoms and grommets, stanchions, behind all equipment
254
Rat guards?
36 inch diameter
- 6 feet from pier, 2 feet from ship
- plug gaps with rags
255
BUMEDINST 6210.4?
Shipboard sanitation control exemption/ship sanitation control cert
256
Ship sanitation control exemption cert valid for how long?
6 months
257
NAVMED 6210/1?
US Ship Sanitation Control Exemption/Ship Sanitation Control Cert
258
Navmed 6210/2?
30 day extension
259
NAVMED 6210/3?
Navy Declaration of Health Cert
260
NAVMED 6210/4?
Ship Sanitation Control Cert Restricted
261
Who maintains Ship Sanitation certificates?
Medical Department
