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NAVY ADVANCEMENT SEP 2019 > NAVMED P-5010-1 > Flashcards

NAVMED P-5010-1 Flashcards

1
Q

WHAT IS NAVMED P-5010-1?

A

TRI-SERVICE FOOD CODE

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2
Q

WHAT IS NAVMED P-5010-1 CHAPTER 9?

A

FIELD DEPLOYMENT FOOD OPERATIONS

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3
Q

WHAT IS CATEGORIZED AS HIGHLY SUSCEPTIBLE POPULATION?

A

(A) PERSONNEL OPERATING IN A DEPLOYMENT SETTING IN SUPPORT OF COMBAT, STABILITY, CONTINGENCY, HUMANITARIAN, OR SIMILAR OPERATIONS AND EXERCISES, TO INCLUDE FOOD SERVICE CONDUCTED ON AN AIR FRAME; A TACTICAL TRAINING ENVIRONMENT; OR OPERATIONS AFLOAT ARE CATEGORIZED AS A HIGHLY SUSCEPTIBLE POPULATION.

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4
Q

HOW CAN FOOD DECREASE UNIT (MISSION) READINESS?

A

FIELD FEEDING AND OPERATIONS SPECIFIED IN PARAGRAPH (A) OF THIS SECTION, ESPECIALLY IN AUSTERE OR HIGH-RISK ENVIRONMENTS, CAN ALLOW FOOD TO BECOME VEHICLES IN THE TRANSMISSION OF COMMUNICABLE DISEASES, THUS COMPROMISING THE HEALTH AND EFFECTIVENESS OF SERVICE MEMBERS AND DECREASING UNIT (MISSION) READINESS.

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5
Q

WHERE MIGHT ALTERNATIVE FIELD FEEDING OPERATIONS NECESSARY?

A

EFFECTIVE FOOD SANITATION PRACTICES AND REQUIREMENTS ARE CONSIDERED A MUST IN ANY TYPE OF FOOD SERVICE ENVIRONMENT, BUT ALTERNATIVE PRACTICES MAY BE NECESSARY IN FIELD FEEDING OPERATIONS.

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6
Q

WHAT GUIDANCE DOES NAVMED P-5010-1 CHAPTER 9 PROVIDE?

A

THIS CHAPTER PROVIDES GUIDANCE AND BASIC REQUIREMENTS FO RFIELD FOOD OPERATIONS AND FIELD FOOD SERVICE ESTABLISHMENTS IN ORDER TO ENSURE FOOD SAFETY AND REDUE THE POTENTIAL RISK OF FOODBORNE ILLNESS.

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7
Q

MODIFICATIONS TO THE GUIDANCE PROVIDED IN NAVMED P-5010-1 CHAPTER 9 FIELD AND DEPLOYMENT FOOD OPERATIONS TO MEET UNIQUE CIRCUMSTANCES ASSOCIATED WITH FIELD OPERATION SHOULD WHAT?

A

(1) BE COORDINATED BETWEEN THE PIC AND REGULATORY AUTHORITY;
(2) FOCUS ON REAL HAZARDS ASSOCIATED WITH FOOD AND ON THE CONTROL PROCEDURES IN PLACE TO MINIMIZE OR ELIMINATE ASSOCIATED HAZARDS;
(3) USE A RISK-BASED OR HAACCP PLAN TO DEVIATE FROM SPECIFIC REQUIREMENTS IF THE HAZARDS ASSOCIATED WITH APPLICABLE FOOD ARE PROPERLY IDENTIFIED AND IF CONTROL MECHANISMS ARE IN PLACE TO ELIMINATE OR MINIMIZE THE HAZARDS; AND
(4) ENSURE MONITORING IS CONDUCTED TO IDENTIFY WHEN DEVIATIONS ARE OUT OF CONTROL AND WHERE HAZARDS MAY STILL EXIST.

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8
Q

THE MEDICAL AUTHORITY OR DESIGNATED REPRESENTATIVE MAY DO WHAT?

A

(1) IMPOSE ADDITIONAL REQUIREMENTS TO PROTECT AGAINST HEALTH HAZARDS RELATED TO THE CONDUCT OF THE FIELD FOOD SERVICE; OR
(2) WAIVE OR MODIFY REQUIREMENTS WHEN HAZARDS ARE MINIMIZED OR NON-EXISTENT. WAIVERS OR MODIFICATIONS ARE CONDUCTED BY APPLYING COMPOSITE RISK MANAGEMENT AND SHOULD BE DOCUMENTED USING APPROPRIATE RISK MANAGEMENT WORKSHEETS OR FORMS WITH THE SIGNATURE OF THE RISK DECISION AUTHORITY DESIGNATED FOR THE LEVEL OF RESIDUAL RISK.

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9
Q

THE INCORPORATED STANDARDS ARE SPECIFIED WHERE WITHIN NAVMED P-5010-1?

A

(A) EXCEPT WHERE SPECIFIED IN THE SECTIONS OF THIS CHAPTER OR IN THE THEATER POLICY APPLICABLE IN THE DEPLOYED SETTING OR CONTINGENCY AREA OF OPERATIONS, FIELD FOOD OPERATIONS, FIELD FOOD SERICE ESTABLISHMENTS, AND AFLOAT FOOD SERVICE OPERATION INCORPORATE THE STANDARDS SPECIFIED IN CHAPTERS 2-10 OF NAVMED P-5010-1 (THIS PUBLICATION).

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10
Q

WHAT ARE THE NON-U.S. CONTROLLED FOOD ESTABLISHMENTS OUTLINED IN NAVMED P-5010-1 CHAPTER 9 FIELD AND DEPLOYMENT FOOD OPERATIONS?

A

(1) EXAMPLES INCLUDE NORTH ATLANTIC TREATY ORGANIZATION (NATO) CONTRACTED AND HOST NATION-OPERATED FACILITIES. U.S. MILITARY AND CIVILIAN PERSONNEL MAY BE REQUIRED TO EAT AT THESE ESTABLISHMENTS WHEN U.S. FACILITIES ARE NOT AVAILABLE.
(2) THE MEDICAL AUTHORITY SHOULD ESTABLISH A PARTNERSHIP WITH ITS HOST NATION OR COALITION FOCE COUNTERPART TO ENSURE FORCE HEALTH PROTECTION.
(3) THE REGULATORY AUTHORITY SHOULD CONDUCT JOINT INSPECTIONS OF FOOD ESTABLISHMENTS WITH ITS HOST NATION OR COALITION FORCE COUNTERPARTS.
(4) THE REGULATORY AUTHORITY COMMUNICATES INSPECTION FINDINGS AND CONCERNS TO THE MEDICAL AUTHORITY FOR ACTION.
(5) A FOOD AND WATER RISK ASSESSMENT IS CONDUCTED FOR LOCAL FOOD OPERATION SUPPORTING DEPLOYED FORCES DURING SHORT-TERM DEPLOYMENTS, INITIAL ENTRY DEPLOYMENT, EXERCISES, AND OTHER SHORT-TERM OPERATIONS CONDUCTED OUTSIDE THE U.S. OR U.S. TERRITORIES. THE ASSESSMENT, PERFORMED BY PREVENTATIVE MEDICINE AND/OR VETERINARY PERSONNEL, SHOULD BE CONDUCTED PRIOR TO THE INTENDED USE IN ORDER TO IDENTIFY, MITIGATE, AND MINIMIZE RISK FROM INTENTIONAL AND UNINTENTIONAL CONTAMINATION OF FOOD.

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11
Q

FOR FOOD OPERATIONS GOVERNED BY THE U.S. MILITARY, WHAT PUBLICATIONS SHOULD BE REFERENCED AS APPLICABLE?

A

(A) ARMY TACTICS TECHNIQUES AND PROCEDURES (ATTP) 4-41 PROVIDES GUIDANCE FOR ARMY FIELD FEEDING AND CLASS I OPERATIONS;
(B) ATP 4-25.12 PROVIDES GUIDANCE FOR UNIT FIELD SANITATION TEAMS
(C) NAVMED P-5010-6, WATER SUPPLY AFLOAT
(D) NAVMED P-5010-9, PREVENTATIVE MEDICINE FOR GROUND FORCES
(E) PAMPHLET, FOOD SERVICE EQUIPMENT AND FIELD FEEDING SYSTEMS, DOD COMBAT FEEDING DIRECTORATE, NATICK SOLDIER RESEARCH DEVELOPMENT & ENGINEERING CENTER (WEBSITE)

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12
Q

FOR FOOD OPERATIONS GOVERNED BY COALITION FORCES, WHAT PUBLICATIONS SHOULD BE REFERENCED AS APPLICABLE?

A

FOR FOOD OPERATIONS GOVERNED BY COALITION FORCES, CONSULT:

  • NATO STANDARDIZATION AGREEMENT (STANAG) 2550, FOOD SAFETY AND DEFENSE FOR DEPLOYED OPERATIONS
  • STANAG 2982, ESSENTIAL FIELD SANITARY REQUIREMENTS
  • NATO ALLIED MEDICAL PUBLICATION (AMEDP)-25, MINIMUM STANDARDS OF FOOD SAFETY AND HYGIENE IN DEPLOYMENT
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13
Q

FOR FOOD OPERATIONS GOVERNED BY OTHER COALITION PARTNERS (FOR EXAMPLE, A DFAC UNDER CONTRACT THROUGH A COUNTRY OTHER THAN THE UNITED STATES), WHAT PUBLICATIONS SHOULD BE REFERENCED AS APPLICABLE?

A

FOR FOOD OPERATIONS GOVERNED BY OTHER COALITION PARTNERS, FOR EXAMPLE, A DFAC UNDER CONTRACT THROUGH A COUNTRY OTHER THAN THE UNITED STATES, CONSULT THE CODEX ALIMENTARIUS (INTERNATIONAL STANDARD FOR FOOD) AVAILABLE AT (WEBSITE). THESE FACILITIES ARE NORMALLY INSPECTED BY PUBLIC HEALTH ASSETS FROM TEH COUNTRY IN WHICH THE FOOD SERVICE CONTRACT WAS AWARDED AND ARE REGULATED UNDER STANAG 2550 OR THE APPLICABLE CODEX ALIMENTARIUS.

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14
Q

CONCERNING MINIMUM OPERATIONAL REQUIREMENTS, AT A MINIMUM FIELD FOOD OPERATIONS AND FIELD FOOD SERVICE ESTABLISHMENTS, SHOULD WHAT?

A

(A) ENSURE HANDWASHING FACILITIES ARE PROVIDED AT FOOD PREPARATION AND SERVING AREAS AND AT LATRINES DESIGNATED FOR FOOD EMPLOYEES.
(B) PROVIDE A SANITATION CENTER OR DISHWASHING LINE THAT IS CAPABLE OF CLEANING AND SANITIZING FIELD FEEDING COMPONENTS, EQUIPMENT, AND UTENSILS.J
(C) PROVIDE A SAFE AND ADEQUATE SUPPLY OF DRINKING WATER THROUGH AN APPROVED SYSTEM AS SPECIFIED UNDER (SYMBOL) 9-301.11
(D) COLLECT, STORE, AND DISPOSE OF SOLID WASTE IN A MANNER TO MINIMIZE IN SECT AND RODENT ATTRACTION. FOR EXAMPLE, BURY, INCINERATE, RETURN TO THE FORWARD SUPPLY POINT, OR DISPOSE PER LOCAL REQUIREMENTS.
(E) COLLECT, STORE, AND DISPOSE OF LIQUID WASTEWATER. EXAMPLES OF FIELD-EXPEDIENT METHODS, SUCH AS SOAKAGE PITS, TRENCHES, AND GREASE TRAPS, ARE PROVIDED IN ATP 4-25.12.
(F) PROTECT FOOD DURING STORAGE AS SPECIFIED UNDER (SYMBOL) 3-305.11 AND 9-204.11.
(G) PROVIDE ADEQUATE MECHANICAL REFRIGERATION OR ICE CHESTS TO MAINTAIN PROPER FOOD TEMPERATURE AS SPECIFIED UNDER (SYMBOL) 9-502.11 FOR PERISHABLE RATION (A-TYPE RATIONS) AND TCS FOODS.
(H) USE DESIGNATED RATION BREAKPOINT AREAS FO THAWING FROZEN FOOD AT SAFE TEMPERATURES, OR PROVIDE ADEQUATE REFIGERATION SUPPORT AT THE FIELD FEEDING SITE AS SPECIFIED UNDER PARAGRAPH (G) OF THIS SECTION.
(I) PROTECT FOOD FROM POTENTIAL CONTAMINATION BY TRANSPORTING IN CLEAN, COVERED VEHICLES AS SPECIFIED UNDER 9-502.18.

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15
Q

CONCERNING HEALTH AND MEDICAL SCREENINGS FOR FOOD SERVICE EMPLOYEES, DEPLOYED MILITARY FOOD EMPLOYEES AND FOOD SERVICE EMPLOYEES ABOARD MILITARY SEALIFT COMMAND VESSELS SHALL BE EVALUATED BY WHAT ENTITY?

A

(A) DEPLOYED MILITARY FOOD EMPLOYEES AND FOOD SERVICE EMPLOYEES ABOARD MILITARY SEALIFT COMMAND VESSELS SHALL BE EVALUATED IAW THE APPLICABLE COMAND MEDICAL POLICY FOR THE DEPLOYMENT AREA OF OPERATIONS AND REPORTABLE SYMPTOMS AND DISEASES SPECIFIED IN PART 2-2 OF THIS PUBLICATION. MILITARY FOOD EMPLOYEES CONDUCTING FIELD FOOD OPERATIONS IN A NONDEPLOYEMENT SETTING SHALL COMPLY WITH THE HEALTH REPORTING REQUIREMENTS AND WORK RESTRICTIONS AS SPECIFIED IN PART 2-2.

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16
Q

CONCERNING HEALTH AND MEDICAL SCREENINGS FOR FOOD SERVICE EMPLOYEES, DOD CIVILIANS, AMERICAN EXPATRIATES/U.S. CONTRACTED PERSONNEL, HOST NATION, AND THIRD COUNTRY NATIONALS EMPLOYED IN FOOD SERVICE OR DRINKING WATER PROCESSING/PRODUCTION FOR U.S. MILITARY FORCES SHALL BE MEDICALLY SCREENED AND CLEARED BY WHAT ENTITY?

A

(B) DOD CIVILIANS, AMERICAN EXPATRIATES/U.S. CONTRACTED PERSONNEL, HOST NATION, AND THIRD COUNTRY NATIONALS EMPLOYED IN FOOD SERVICE OR DRINKING WATER PROCESSING/PRODUCTION FOR U.S. MILITARY FORCES SHALL BE MEDICALLY SCREENED AND CLEARED REGARDING THE REPORTABLE SYMPTOMS AND DISEASES AS SPECIFIED UNDER PART 2-2 OF THIS PUBLICATION AND IAW APPLICABLE COMMAND MEDICAL PLICIY FOR THE DEPLOYMENT AREA OF OPERATIONS. POLICY FOR A THEATER OF OPERATIONS IS GENERALLY DEVELOPED BY THE SURGEON AT THE SENIOR COMMAND LEVEL. IN THE ABSENCE OF A THEATER POLICY, REQUREMENTS FOR MEDICAL SCREENING OF PERSONNEL WORKING IN FOOD SERVICE OR DRINKING WATER PROCESSING OR PRODUCTION SHALL BE DEVELOPED AT THE APPROPRIATE COMMAND LEVEL RESPONSIBLE FOR MEDICAL OVERSIGHT IN THE AREA OF OPERATIONS OR AT THE CMAP, FORWARD OPERATING BASE, OR THE EQUIVALENT LEVEL.

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17
Q

CONCERNING HEALTH AND MEDICAL SCREENINGS FOR FOOD SERVICE EMPLOYEES, WHAT ENTITY SHALL VERIFY THE MEDICAL CLEARANCE OF DOD CIVILIANS, AMERICAN EXPATRIATES/U.S. CONTRATED PERSONNEL, HOST NATION, AND THIRD COUNTRY NATIONALS SERVING AS FOOD EMPLOYEES?

A

(C) THE REGULATORY AUTHORITY SHALL VERIFY THE MEDICAL CLEARANCE OF DOD CIVILIANS, AMERICAN EXPATRIATES/U.S. CONTRRATED PERSONNEL, HOSST NATION, AND THIRD COUNTRY NATIONALS SERVING AS FOOD EMPLOYEES.

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18
Q

CONCERNING HOW DESIGN, CONSTRUCTION, AND INSTALLATION PERTAINS TO LOCATION, ESTABLISHING AND SELECTING A SITE FOR A FIELD KITCHEN REQUIRES WHAT?

A

ESTABLISHING AND SELECTING A SITE FOR A FIELD KITCHEN REQUIRES CAREFUL CONSIDERATION OF TRAFFIC FLOW; LOCATION OF SLEEPING AREAS, TOILETS, AND HANDWASHING FACILITIES; DRAINAGE; AND POTENTIAL INSECT AND RODENT CONTROL ISSUES.

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19
Q

UNLESS OPERATIONAL REQUIREMENTS PROHIBIT, FIELD FOOD OPERATIONS AND FIELD FOOD SERVIE ESTABLISHMENTS SHALL BE WHAT?

A

(A) UNLESS OPERATIONAL REQUIREMENTS PROHIBIT, FIELD FOOD OPERATIONS AND FIELD FOOD SERVICE ESTABLISHEMENTS SHALL BE:

(1) AT LEAST 300 FEET (100 YARDS) FROM LATRINES, WASTE STORAGE, AND DISPOSAL AREAS, TAKING INTO ACCOUNT THE GRADIENT AND THE PREDOMINANT WIND DIRECTION (FOR EXAMPLE, UPHILL AND UPWIND); AND
(2) AT LEAST 90 FEET (30 YARDS) FROM SLEEPING AREAS AND BODIES OF WATER.

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20
Q

SPECIAL CONSIDERATIONS FOR THE SANITATION CENTER OR MESS KIT LAUNDRY INCLUDE WHAT?

A

(B) SPECIAL CONSIDERATIONS FOR THE SANITATION CENTER OR MESS KIT LAUNDRY INCLUDE THE FOLLOWING:

(1) DRAINAGE FROM THIS OPERATION SHALL BE DOWNHILL FROM THE FOOD OPERATION.
(2) ESTABLISH PROCEDURES TO REDUCE POTENTIAL INSECT AND RODENT HARBORAGE.

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21
Q

WHEN SHALL THE DESIGN AND COLOR OF A FIELD KITCHEN BE CONSIDERED ACCEPTABLE?

A

(A) THE DESIGN AND COLOR OF FIELD KITCHEN (TACTICAL SYSTEM) WALLS, FLOORS, AND CEILINGS SHALL BE CONSIDERED ACCEPTABLE WHEN MAINTAINED IN A SERVICEABLE CONDITION AS REQUIRED BY SUPPORTING TACTICAL KITCHEN EQUIPMENT TECHNICAL MANUALS AS SPECIFIED UNDER (SYMBOL) 9-203.11.

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22
Q

FIELD FOOD OPERATIONS CONDUCTED IN A STRUCTURE OR SHELTER OTHER THAN ITS PRESCRIBED TACTICAL FEEDING SYSTEM CONFIGURATION SHALL BE WHAT?

A

(B) FIELD FOOD OPERATIONS CONDUCTED IN A STRUCTURE OR SHELTER OTEHR THAN ITS PRESCRIBED TACTICAL FEEDING SYSTEM CONFIGURATION SHALL BE:

(1) IN THE BEST AVAILABLE STRUCTURE; AND
(2) IMPROVED AS SPECIFIED UNDER SUBPARAGRAPH (D)(1) OF THIS SECTION.

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23
Q

PHYSICAL FACILITIES SUPPORTING FIELD FOOD SERVICE ESTABLISHMENTS SHALL MEET REQUIREMENTS SPECIFIED UNDER WHAT?

A

(C) PHYSICAL FACILITIES SUPPORTING FIELD FOOD SERVICE ESTABLISHMENTS SHALL MEET THE REQUIREMENTS SPECIFIED UNDER PARAGRAPH (D) OF THIS SECTION AND PARAGRAPH 9-203.11(C) AND AS SPECIFIED IN PARAGRAPH (F) OF THIS SECTION.

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24
Q

EXCEPT AS SPECIFIED IN PARAGRAPH (E) OF THIS SECTION, FIELD FOOD OPERATIONS SHALL WHAT?

A

(D) EXCEPT AS SPECIFIED IN PARAGRAPH (E) OF THIS SECTION, FIELD FOOD OPERATIONS SHALL:

(1) BE CONTINUOUSLY IMPROVED TO COMPLY WITH THE PROVISIONS OF CHAPTER 6, THIS PUBLICATION, IF THE OPERATIONS REMAINS STATIC ADN IS MODIFIED TO INCORPROTATE USE OF PHYSICAL FACILITIES OR STRUCTURES OTHER THAN THE PRESCRIBED TACTICAL SYSTEM CONFIGURATION (FOR EXAMPLE, CONDUCTING FOOD PREPARATION AND SERVICE, EQUIPMENT SANITATION, OR DINGING IN A BUILDING CONVERTED FOR SUCH USE OR A TEMPORARY STRUCTURE FABRICATED USING PLYWOOD OR OTHER MATERIALS).
(2) COMPLY WITH THE SEASONAL FOOD ESTABLISHMENT FACILITY REQUIREMENTS AS SPECIFIED IN CHAPTER 10 OF THIS PUBLICATION WHEN THE FACILITY IS ROUTINELY USED FOR FOOD SERVICE AND IS OPERATED FOR MULTIPLE (INTERMITTENT) PERIODS (OF VARYING DURATION) THROUGHOUT THE DEPLOYMENT/CONTINGENCY OPERATION TIME FRAME.

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25
Q

HOW LONG CAN A FIELD KITCHEN OPERATED IN ITS ORIGINAL TACTICAL CONFIGURATION BE USED?

A

(E) A MILITARY FIELD KITCHEN OPERATED IN ITS ORIGINAL TACTICAL CONFIGURATION MAY BE USED FOR AN UNLIMITED AMOUNT OF TIME, AS PRESCRIBED BY DOCTRINE, WITHOUT STRUCTURAL IMPROVEMENTS OTHER THAN THOSE ACTIONS NECESSARY TO MAINTAIN SYSTEM SERVICEABILITY.

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26
Q

HOW ARE FIELD FOOD SERVICE ESTABLISHMENTS TYPICALLY SUPPLIED WITH UTILITIES?

A

(F) FIELD FOOD SERVICE ESTABLISHMENTS ARE TYPICALLY SUPPLIED WITH PERMANENT (OR SEMI-PERMANENT) UTILITIES, SUCH AS PLUMBED WATER GENERATED RROM A WATER TREATMENT ACLITY AND SEWAGE DISCHARGED TO A GRAY WATER COLLECTION SYSTEM, AND ARE TREATED AS A FIXED FOOD ESTABLISHMENT REQUIRING COMPLIANCE WITH THE PROVISIONS SPECIFIED IN CHAPTER OF THIS PUBLICATION.

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27
Q

WHERE MUST THE TOILETS BE LOCATED RELATIVE FROM THE FIELD FOOD OPERATION?

A

PATRON AND FOOD EMPLOYEE TOILETS SHALL BE LOCATED AT LEAST 300 FEET (100 YARDS) DOWNWIND FROM THE FIELD FOOD OPERATION, TAKING INTO ACCOUNT THE GRADIENT AND THE PREDOMINANT WIND DIRECTION.

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28
Q

WHAT ARE THE LOCATIONS OF HANDWASHING FACILITIES?

A

AT A MINIMUM, FIELD-EXPEDIENT OR PLUMBED HANDWASHING FACILITIES SHALL BE PROVIDED AT THE FOLLOWING LOCATIONS:
(A) FIELD LATRINES AND TOILET FACLILITES;
(B) WAREWASHING AREAS;
(C) FOOD PREPARATION AND FOOD SERVING AREAS; AND
(D) THE CUSTOMER ENTRANCE TO THE SERVING LINE FOR FIELD FOOD OPERATIONS.

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29
Q

HOW SHOULD FLOOR SURFACES BE MAINTAINED?

A

(A) FLOOR SURFACES SHALL BE KEPT AS DRY AS POSSIBLE.

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30
Q

HOW MUST AN UNPAVED SURFACE BE DEALT WITH IN A FOOD SERVICE ACTIVITY?

A

(B) EXCEPT FOR OPERATIONS CONDUCTED ON A TACTICAL FEEDING PLATFORM (FOR EXAMPLE, TRAILER ASSEMBLY), FOOD SERVICE ACTIVITIES INCLUDING WAREWASHING AND SEATED DINING LOCATED ON AN UNPAVED SURFACE SHALL INSTALL AN IMPRVISED FLOOR WITH AN IMPERMEABLE BARRIER TO PREVENT DEVELOPMENT OF MUD OR EXCESSIVE DUST FROM FOOT TRAFFIC AND ENSURE CLEANABILITY AS SPECIFIED UDNER 6-201.15.

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31
Q

PHYSICAL FACILITEIS FOR FIELD FOOD SERVICE ESTABLISHMENTS SHALL BE WHAT?

A

(C) PHYSICAL FACILITIES FOR FIELD FOOD SERVICE ESTABLISHMENTS SHALL:

(1) MEET THE REQUIREMENTS OF A TEMPORARY FOOD ESTABLISHMENT AS SPECIFIED IN CHAPTER 6 AND PART 10-3 OF THIS PUBLICATION WHEN OPERATED FOR 14 DAYS OR LESS; OR
(2) BE CONSTRUCTED OR IMPRVED AS SPECIFIED UNDER 6-201.11(A).

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32
Q

CONCERNING FOOD SERVICE FACILITIES, WALLS AND CEILINGS SHALL BE FREE OF WHAT?

A

(B) WALLS AND CELINGS SHALL BE LFREE OF DIRT, COBWEBS, PEELING PAINT, AND OTHER CONTAMINANTS THAT CAN FALL INTO FOOD OR ONTO FOOD CONTACT SURFACES.

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33
Q

WOOD PALLETS ARE AUTHORIZED FOR STORAGE OF FOOD AND SUPPLIES IN FIELD FOOD OPERATIONS AND OPERATIONS AFLOAT AND SHALL BE WHAT?

A

WOOD PALLETS ARE AUTHORIZED FOR STORAGE OF FOOD AND SUPPLIES IN FIELD FOOD OPERATIONS AND OPERATIONS AFLOAT AND SHALL BE:
(A) PLACED IN AREAS WHERE THE GROUND IS FIRM AND THE WEIGHT OF THE PALLETS AND CONTENTS WILL NOT LEAD TO THE FOOD OR SUPPLIES COMING INTO DIRECT CONTACT WITH THE GROUND OR STANDING WATER; AND
(B) EXCHANGED WHEN NEW SUPPLIES ARE DELIVERED.
(C) COVERED, WHEN USED AS A SUBFLOOR, WITH AN IMPERMEABLE AND EASILY CLEANABLE MATERIAL TO PRVENT ACCUMULATION OF FOOD DEBRIS AND LIQUID AND PROMOTE PEST HARBORAGE. THE USE OF PALLETS TO CREATE A SUBFLOOR SHOULD BE OF LIMITED DURATION. FACILITIES (AND FLOORING) SHOULD BE IMPROVED OVER TIME AS SPECIFIED UNDER SUBPARAGRAPH 9-202.11(D)(1).

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34
Q

FIELD-EXPEDIENT HANDWASHING FACILITIES SHALL INCLUDE WHAT?

A

(A) EXCEPT AS SPECIFIED IN PARAGRAPH (C) OF THIS SECTION, FIELD-EXPEDIENT HANDWASHING FACILITIES SHALL INCLUDE SOAPY WATER, RINSE WATER, PAPER TOWELS, AND A COVERED RECEPTACLE FOR PAPER WASTE.

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35
Q

WHAT WATER MUST BE USED WITH HANDWASHING FACILITIES?

A

(B) HANDWASHING FACILITIES SHALL USE POTABLE WATER AS SPECIFIED UNDER PARAGRAPH 9-303.11(A) AND MAY NOT RECIRCULATE THE WATER.

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36
Q

WHAT ENTITY MAY AUTHORIZE WATERLESS HANDWASHING?

A

(C) THE REGULATORY AUTHORITY MAY AUTHORIZE WATERLESS HANDWASHING USING AN APPROVED HAND ANTISEPTIC (SANITIZING GEL) AS SPECIFIED UNDER PARAGRAPH 2-301-16. FOOD EMPLOYEES SHALL WEAR SINGLE-USE DISPOSABLE GLOVES, AS SPECIFIED UNDER PARAGRAPH 3-304.15, WHEN WATERLESS HANDWASHING IS THE ONLY AVAILABLE MEANS FOR EMPLOYEE HANDWASHING. THE REGULATORY AUTHORITY MAY IMPOSE ADDITIONAL FOOD HANDLING RESTRICTIONS WHEN USE OF AN APPROVED HAND SANITIZER ISTH ONLY AVAILABLE MEANS FOR EMPLOYEE HANDWASHING.

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37
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT VENTILATION SYSTEMS ARE REQUIRED FOR FOOD SERVICE FACILITIES?

A

(A) VENTILATION MECHANISMS, SUCH AS MECHANICAL OR MANUAL METHODS (FOR EXAMPLE, CELING VENT PORTS), FOR MILITARY FIELD KITCHENS SHALL BE EMPLOYED IAW THE APPLICABLE EQUIPMENT OPERATOR’S TECHNICAL MANUAL.

38
Q

CONCERNING VENTILATION MECHANISMS OUTLINED IN NAVMED P-5010-1 CHAPTER 9, WHAT VENTILATION SYSTEMS SHOULD BE EMPLOYED TO CONTROL GREASE AND HUMIDITY?

A

(B) VENTILATION FOR FIELD FOOD OPERATIONS CONDUCTED IN A PERMANENT STRUCTURE OR IMPROVISED FACILITY SHALL BE IMPROVED AS SPECIFIED UNDER SUBPARAGRAPH 9-202.11(D)(1) TO CONTROL GREASE AND HUMIDITY.

39
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, HOW SHOULD LIGHTING BE USED IN BOTH TACTICAL ON NON-TACTICAL SITUATIONS?

A

CONSIDERING THE TACTICAL SITUATION, ADEQUATE LIGHTING SHALL BE PROVIDED TO ALLOW PROPER FOOD STORAGE, PREPARATION, AND SERVING, ADN CLEANING, AND SANITIZING OF FOOD EQUIPMENT AND UTENSILS. DURING TACTICAL BLACKOUT CONDITION OF PERIODS WHEN EVENING LIGHTING IS INADEQUATE, THE UNIT COMMANDER SHOULD BE CONSIDER SERVING FOODS WHICH REQUIRE MINIMAL OR NO PREPARATION (FOR EXAMPLE, MEALS-READY-TO-EAT (MRE), HEAT-AND-EAT FOODS, OR OTHER RTE FOODS).

40
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT ARE THE APPROVED WATER SYSTEMS FOR FOOD SERVICE FACILITIES?

A

(A) WATER USED FOR FOOD SERVICE OPERATIONS SHALL B OBTAINED FROM AN APPROVED SOURCE THAT MEETS THE REQUIREMENTS SPECIFIED IN TB MED 577/NAVMED P-5010-10/AFMAN 48-138_IP.
(B) SHIPBOARD TREATED WATER SHALL CONFORM TO THE PROVISION SPECIFIED IN NAVMED P-5010-6.
(C) BOTTLED WATER ADN PACKAGED DRINKING WATER SHALL BE ACQUIRED FROM AN APPROVED SOURCE AS SPCEIFIED UNDER PARAGRAPH 3-201.11(B) AND PARAGRAPH 5-101.13.
(D) SOURCE WATER FOR FIELD PACKAGED WATER OPERATIONS SHALL MEET THE REQUIREMENTS SPECIFIED IN TB MED 577/NAVMED P-5010-10/AFMAN 48-138_IP.

41
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, FIELD FOOD SERVICE ESTABLISHMENTS AND FIELD FOOD OPERATIONS SHALL BE OF SUFFICIENT CAPACITY TO MEED WHAT REQUIREMENTS?

A

THE WATER SOURCE AND SYSTEM SUPPLYING FIELD FOOD SERVICE ESTABLISHMENTS AND FIELD FOOD OPERATIONS SHALL BE OF SUFFICIENT CAPACITY TO MEET ALL FOOD OPERATION REQUIREMENTS: COOKING, SANITATION, HANDWASHING, AND WAREWASHING.

42
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WATER FOR FOOD PREPARATION MUST MEET STANDARDS OUTLINED IN WHAT?

A

(A) WATER USED FOR FOOD PREPARATION, FOOD EQUIPMENT CLEANING AND SANITIZATING OPERATIONS, AND HANDWASHING SHALL BE POTABLE AND SHALL MEET THE MILITARY FIELD DRINKING WATER QUALITY STANDARDS PRESCRIBED IN TB MED 577/NAVMED P-5010-10/AFMAN 48-138_IP.

43
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, DRINKING WATER SHALL CONFORM WITH WHAT?

A

(B) THE CHLORINE RESIDUAL REQUIREMENT SHALL BE SPECIFIED BY THE MEDICAL AUTHORITY WHEN CONDICTIONS REQUIRE A CHANGE TO TB MED 588/NAVMED P-5010-10/AFMAN 48-138_IP.

44
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT OUTLINES THE ACCEPTABLE AMOUNT OF FREE AVAILABLE CHLORINE IN POTABLE WATER?

A

(A) EXCEPT AS SPECIFIED IN PARAGRAPH (B) OF THIS SECTION, POTABLE WATERR USED IN FIELD OR DEPLOYMENT FOOD OPERATIONS SHALL BE CHLORINATED AND SHALL RETAIN A FREE AVAILABLE CHLORINE RESIDUAL IAW TB MED 577/NAVMED P-5010-10/AFMAN 48-138_IP OR NAVMED P-5010-6, AS APPROPRIATE.

45
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT ENTITY SPECIFIES THE CHLORINE RESIDUAL REQUIREMENT?

A

(B) THE CHLORINE RESIDUAL REQUIREMENT SHALL BE SPECIFIED BY THE MEDICAL AUTHORITY WHEN CONDITION REQUIRE A CHANGE TO TB MED 577/NAVMED P-5010-10/AFMAN 48-138_IP.

46
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT ENTITY AND AT WHAT LOCATION SHOULD THE CHLORINE RESIDUAL BE CHECKED?

A

(A) PREVENTATIVE MEDICINE OR PERSONNEL DESIGNATED BY THE MEDICAL AUTHORITY SHALL TEST THE CHLORINE RESIDUAL DURING EACH SANITARY INSPECTION (OR AT LEAST MONTHLY). THE CHLORINE RESIDUAL SHOULD BE CHECKED AT THE FOLLOWING LOCATIONS: A SUPPLIED FOOD EQUIPMENT LOCATED FARTHEST FORM THE HOSE CONNECTION TO THE BULDK WATER SUPPLY; THE BULK WATER CONTAINER; AND THE ICE MACHINE IF PROVIDED.

47
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT SHOULD THE FOOD OPERATIONS MANAGER DO REGARDING MONITORING CHLORINE RESIDUAL?

A

(B) THE FOOD OPERATIONS SHALL:

(1) ENSURE THE CHLORINE RESIDUAL OF BULK DRINKING WATER DIRECTLY SERVICING TH EFOOD OPERATION IS TESTED EACH TIME A BULK DELIVERY OCCURS OR THE WATER TRAILER IS REFILLED.
(2) TEST THE CHLORINE RESIDUAL AT TH EOUTLET OF THE FOOD EQUIOPMENT THAT IS LOCATED AT THE POINT FARTHEST FROM THE HOSE CONNECTION TO A BULK WATER SOURCE EACH TIME A HOSE IS CONNECTED OR RECONNECTED BETWEEN THE FOOD EQUIPMENT AND WATER SOURCE.
(3) TAKE CORRECTIVE ACTIONS TO RE-CHLORINATE ANY BULK WATER THAT FALLS BELOW THE MINIMUM PRESCRIBED RESIDUAL.

48
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, HOW OFTEN DOES THE CHLORINE RESIDUAL OF BULK WATER SUPPLYING FOOD OPERATIONS NEED TO BE MONITORED?

A

(C) THE CHLORINE RESIDUAL OF BULK WATER SUPPLYING FOOD OPERATIONS SHALL BE MONITORED DAILY. MULTIPLE TESTING MAY BE REQUIRED EACH DAY IN HOT CLIMATES WHERE CHLORINE IS LIKELY TO DISSIPATE MORE RAPIDLY. WEEKLY OR MONTHLY TESTING CONDUCTED Y PREVENTIVE MEDICINE PERSONNEL OR THE MEDICAL AUTHRORITY’S DESIGNATED REPRESENTATIVE DOES NOT PRECLUDE TESTING BY FOOD EMPLOYEES OR UNIT FIELD SANITATION TEAMS.

49
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHERE MUST INSPECTION AND CHLORINE RESIDUAL RECORDS SHALL BE MAINTAINED?

A

(D) INSPECTION AND CHLORINE RESIDUAL RECORDS SHALL BE MAINTAINED AT THE FOOD ESTABLISHMENT.

50
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT RATIONS MAY NOT BE PREPARED IF THE CHLORINE RESIDUAL CANNOT BE ACHIEVED OR SUSTAINED?

A

(E) UGR-A’S OR A-TYPE (PERISHABLE) RATION AND TCS FOODS PREPARED FROM RAW INGREDIENTS MAY NOT BE PREPARED WHEN A CHLORINE RESIDUAL CANNOT BE ACHIEVED OR SUSTAINED. ALTERNATE RATIONS AND ENAHNCEMENTS WHICH DO NOT REQUIRE WATER AS AN INGREDIENT, SUCH AS MRE’S, UGR-H&S, AND RTE FOODS PACKAGED BY A FOOD PROCESSING PLANT, SHALL BE SERVED UNTIL A CHLORINE RESIDUAL OF BULK SUPPLIED POTABLE WATER IS ACHIEVED. BOTTLED OR PACKAGED WATER SHALL BE USED FOR HOT AND COLD BEVERAGE SERVICE WHEN THERE IS NO CHLORINE RESIDUAL IN THE SUPPLIED BULK POTABLE WATER.

51
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, DOES BULK WATER THAT SUPPLY FOOD OPERATIONS REQUIRE THE WATER BE UNDER PRESSURE?

A

BULK WATER THAT SUPPLIES FOOD OPERATION DOES NOT HAVE TO BE UNDER PRESSURE.

52
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT REQUIREMENTS OUTLINE HOW WATER MUST BE STORED?

A

(A) WATER THAT SUPPLIES FOOD OPERATOINS SHALL BE OBTAINED FROM WATER BLADDERS AND WATER TRAILERS THAT MEET THE REQUIREMENTS OUTLINED IN TB MED 577/NAVMED P-5010-10/AFMAN 48-138_IP.

53
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT OUTLINES HOW WATER TRAILERS AND BULK POTABLE WATER STORAGE CONTAINERS?

A

(B) WATER TRAILERS AND BULK POTABLE WATER STORAGE CONTAINERS SHALL BE INSPECTED BEFORE, DURING, AND AFTER USE IAW THE EQUIPMENT OPERATOR’S TECHNICAL MANUAL, THE CRITERIA SPECIFIED IN TB MED 577/NAVMED P-5010-10/AFMAN 48-138_IP, AND APPLICABLE THEATER OR COMMAND POLICY.

54
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, CONNECTIONS FROM APPROVED WATERS SOURCES MUST WHAT?

A

(A) HOSES USED TO CONNECT AN APPROVED WATER SOURCE TO A FIELD FOOD SERVICE ESTABLISHMENT OR FIELD FOOD OPERATIONS SHALL:

(1) MEET NSF/ANSI LISTED STANDARDS FOR POTABLE WATER;
(2) BE KEPT IN A CLEAN AND DRY LOCATION WHEN NOT INUSE; AND
(3) BE SANITIZED AND TESTED AS SPECIFIED IN SUBPARAGRAPH 9-303.13(B)(2) WHEN CONNECTED TO THE WATER.

55
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT MUST CONNECTIONS HAVE IN ORDER TO PREVENT CROSS-CONTAMINATION?

A

(B) TO PREVENT ACCIDENTAL CROSS-CONNECTION, A DRINKING WATER HOSE CONNECTIONS SHALL BE OF A DIFFERENT THREAD DESIGN ADN DIAMETER THAN ANY WASTE LINE HOSE CONNECTION AS SPECIFIED UNDER PARAGRAPH 5-302.16(F) AND CONFIGURED WITH APPROPRIATE BACKFLOW PREVENTION AS SPECIFIED UNDER (SYMBOL) 5-203.14 AND (SYMBOL) 5-205.12(C).

56
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, HOW MUST THE CLEANLINESS OF THE ACTUAL FIELD FOOD OPERATIONS BE MAINTAINED?

A

EXCEPT AS SPECIFIED IN PARAGRAPHS (A) AND (B) OF THIS SECTION, CLEANING SHALL BE CONDUCTED AS SPECIFIED UNDER (SYMBOL) 6-501.12 AND 6-501.13.:
(A) FIELD FOOD OPERATIONS SHALL BE KEPT AS CLEAN AS POSSIBLE; CONSIDERATION SHOULD BE MADE FOR AVAILABLE FACILITIES AND EQUIPMENT AND THE ANCICIPATED LENGTH OF STAY FOR THE OPERATION.
(B) FLOORS WALLS, CEILINGS, CUSTOMER EATING AREAS, AND FOOD PREPARATION AND STORAGE AREAS SHALL BE FREE OF ACCUMULATED FOOD WASTE, TRASH, AND STANDING WATER.

57
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, HOW MUST FOOD EQUIPMENT AND UTENSILS BE MAINTAINED?

A

(A) FOOD EQUIPMENT AND UTENSILS ARE MAINTAINED IN A STATE OF REPAIR AND CONDITION AS SPECIFIED IN PARTS 4-1, 4-2, AND 4-5 OF THIS PUBLICATION.

58
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, HOW MUST FOOD EQUIPMENT BE PROCURED?

A

(B) FIELD FOOD EQUIPMENT PROCURED USING A COMMERCIAL ITEM DESCRIPTION SHOULD MEET NSF INTERNATIONAL STANDARDS OR OTHER APPROPRIATE STANDARDS AS SPECIFIED UNDER (SYMBOL) 4-205.13.

59
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, HOW SHOULD REPLACEMENT COMPONENTS FOR FIELD KITCHENS CONFORM?

A

(C) REPLACEMENT COMPONENTS FOR FIELD KITCHENS SHOULD CONFORM WITH APPLICABLE MILITARY SPECIFICATIONS FOR FIELD KITCHENS OR UNDERGO EVALUATION OF ITS DESIGN AND CONSTRUCTION BY THE FOLLOWING ENTITIES TO ENSURE CONFORMANCE TO THE PROVISIONS SPECIFIED IN CHAPTER 4.:

(1) DOD FOOD SERVICE EQUIPMENT AND FIELD FEEDING SYSTEMS, U.S. ARMY SOLDIER SYSTEMS COMMAND, NATICK RESEARCH, DEVLEOPMENT AND ENGINEERING CENTER, NATICK, MA; OR
(2) A FOOD SAFETY REPRESENTATIVE FROM ONE OF THE MILITARY PUBLIC HEALTH ORGANIZATIONS.

60
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT ENTITY IS RESPONSIBLE FOR IMPLEMENTING IPM (SOMETHING PEST MANAGMENT) PRINCIPLES?

A

(A) THE FOOD OPERATIONS MANAGER SHOULD IMPLEMENT IPM PRINCIPLES WITHIN THE FOOD OPERATION AND ADJACENT AREAS.

61
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT ENTITY SHOULD CONDUCT DAILY INDOOR AND OUTDOOR INSPECTIONS OF FOOD OPERATION AREAS?

A

(B) THE FOOD ESTABLISHMENT PIC OR DESIGNATED FOOD SERVICE WORKERS SHOULD CONDUCT DAILY INDOOR AND OUTDOOR INSPECTIONS OF THE FOOD OPERATION AREA FOR EVIDENCE OF PESTS OR HARBORAGE CONDITIONS.

62
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, FOR PEST MANAGEMENT ACTIONS BEYOND THE UNIT OR FOOD ESTABLISHMENT’S CAPABILITY SHOULD BE REQUESTED FROM WHAT ENTITY/ENTITIES?

A

(C) THE IPM ACTIONS BEYOND THE UNIT OF FOOD ESTABLISHMENT’S CAPABILITY SHOULD BE REQUESTED FROM THE SUPPORTING MEDICAL COMMAND OR PREVENTATIVE MEDICINE UNIT.

63
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT SPECIFIES RODENT AND INSECT CONTROL?

A

(A) FOR FIELD FOOD OPERATOINS, INSECT AND RODENT CONTROLS SHALL MEET THE REQUIREMENTS AS SPECIFIED UNDER (SYMBOL) 6-202.13.
(B) FOR FIELD FOOD SERVICE ESTABLISHMENTS, INSECT AND RODENT CONTROLS AND EXCLUSIONS SHALL MEET THE REQUIREMENTS AS SPECIFIED UNDER (SYMBOL) 6-202.13, 6-202.15, AND 6-202.16.
(C) ANIMAL PROHIBITIONS SHALL CONFORM AS SPECIFIED UNDER (SYMBOL) 2-403.11 AND 6-501.115.

64
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, FROM WHERE SHALL FOOD BE OBTAINED?

A

FOOD SHALL BE AOBTAINED FROM APPROVED SOURCES AS SPECIFIED UNDER PARAGRAPH 3-201.11(B).

65
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, HOW MUST FROZEN FOODS NOT BE THAWED?

A

(A) FROZEN FOODS MAY NOT BE THAWED OR SLACKED (STACKED) AT AMBIENT TEMPERATURE OR IN STANDING WATER.

66
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, FROZEN FOODS MUST BE TRANSPORTED/STORED HOW?

A

(B) FROZEN FOODS SHALL BE:

(1) STORED AT 0 DEGREES F (-17.7 DEGREES C) OR BELOW, AND
(2) THAWED AT A RATION BREAKPOINT AND MAINTAINED AT 41 DEGREES F (5 DEGREES C) OR BELOW; OR
(3) TRANSPORTED FROZEN TO THE FIELD FOOD OPERATION OR FIELD FOOD SERVICE ESTABLISHMENT AND EITHER PREPARED AND COOKED IMMEDIATELY FROM THE FROZEN STATE OR THAWED IN A REFRGERATION UNIT.

67
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, HOW SHOULD THE FOOD BE REFRIGERATED?

A

(C) EXCEPT AS SPECIFIED IN SUBPARAGRAPH (D) OF THIS SECTION:

(1) REFRIGERATED TCS FOOD SHALL BE STORED AT 41 DEGREES F (5 DEGREES C) OR BELOW; AND
(2) PERISHABLE FOODS SHALL NOT BE USED WHEN ADEQUEATE REFRGERATION OR ICE CHESTS ARENOT AVAILABLE TO MAINTAIN PRODUCT TEMPERATURE AS SPECIFIED IN SUBPARAGRAPH (C)(1) OF THIS SECTION.

68
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, HOW SHOULD UHT MILK BE REFRIGERATED?

A

(D) UNOPENED CONTAINERS OF UHT MILK DO NOT REQUIRE REFRIGERATION DURING STORAGE AND MAY BE CHILLED IMMEDIATELY PRIOR TO OFFERING FOR CONSUMER CONSUMPTION. CHILLED UHT MILK THAT IS UNOPENED MAY BE REMOVED FROM REFRIGERATED STORAGE AND SUBSEQUENTLY RECHILLED AT A LATER TIME.

69
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, TO WHAT INTERNAL TEMPERATURE MUST FOOD BE HEATED THAT IS INTENDED TO BE CONSUMED WHILE HOT?

A

(A) TCS (I DON’T KNOW WHAT THIS ABBREVIATION MEANS) THAT REQUIRE COOKING OR ARE INTENDED TO BE EATED HOT SHALL BE COOKED OR HEATED TO AN INTERNAL PRODUCT TEMPERATURE OF 165 DEGREES F (74 DEGREES C) FOR 15 SECONDS.

70
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, AT WHAT TEMPERATURE MUST FOOD BE HELD THROUGHOUT THE MEAL PERIOD?

A

(B) EXCEPT AS SPECIFIED UNDER PARAGRAPH 9-502.13(E), HOT TCS FOODS SHALL BE HLED AT 135 DEGREES F (57 DEGREES C) OR ABOVE THROUGHOUT THE MEAL PERIOD.

71
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT ARE TH REQUIREMENTS OF INSULATED CONTAINERS USED FOR HOLDING OR TRANSPORTING FOOD?

A

(A) INSULATED FOOD CONTAINERS (IFC’S) USED FOR HOLDING OR TRANSPORTING TCS FOODS SHALL BE:

(1) CLEANED AND SANITIZED PRIOR TO USE;
(2) PRE-CHILLED OR PRE-HEATED BEFORE FILLING WITH TCS FOODS; AND
(3) LABELED WITH THE COMMON NAME OF THE FOOD, THE TIME AND PRODUCT TEMPERATURE WHEN THE IFC WAS FILLED, AND THE TIME AS SPECIFIED IN PARAGRAPH (D) OF THIS SECTION IN WHICH THE FOOD SHOULD BE CONSUMED OR DISCARDED BY.

72
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT DOES IFC STAND FOR?

A

INSULATED FOOD CONTAINER.

73
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT IS PROHIBITED TO PLACE IN AN IFC?

A

(B) HOT AND COLD FOOD SHALL BE PLACED IN THE IFC INSERTS. EXCEPT FOR WHOLE/UNCUT FRUIT, PLACEMENT OF UNPACKAGED FOOD, IN THE IFC WITHOUT USE OF INSERTS IS PROHIBITED.

74
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHY MUST THE PLACEMENT OF FOOD IN AN IFC BE COORDINATED WITH THE SUPPORTED UNIT?

A

(C) FILLING THE IFCS FO RMEAL SERVICE AT A REMOTE FEEDING SITE SHALL BE COORDINATED WITH THE SUPPORTED UNIT TO MINIMIZE THE HOLDING TIME BEFORE THE FOOD CAN BE TRANSPORTED.

75
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, THE TEMPERATURE OF FOOD NEEDS TO BE AT LEAST WHAT BEFORE IT IS PUT IN AN IFC?

A

(D) WHEN TCS FOODS ARE INITIALLY PLACED IN IFCS, THE INTERNAL PRODUCT TEMPERATURE OF HOT TCS FOODS SHALL BE 135 DEGREES F (57 DEGREES C) OR ABOVE, AND COLD TCS FOODS SHALL BE 41 DEGREES F (5 DEGREES C) OR BELOW.

76
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, FOOD TRANSPORTED/STORED IN AN IFC NEEDS TO BE CONSUMED WITHIN HOW LONG?

A

(E) WHEN USING IFCS, “TIME” AS A PUBLIC HEALTH CONTROL (TPHC) IS AUTOMATICALLY APPLIED; TCS FOODS IN IFCS SHOULD BE CONSUMED WITHIN 4 HOURS FROM THE TIME THE IFC WAS FILLED. IF THE RECEIVING UNIT IS EQUIPPED WITH A CALIBRATED TEMPERATURE MEASURING DEVICE AND THE FOOD IS WITHIN THE SAFE TEMPERATURE ZONE AT THE TIME THE IFC IS OPENED, THEN THE FOOD SHALL BE CONSUMED WITHIN 4 HOURS FROM TIEM THE SAFE TEMPERATURE MEASUREMENT WAS TAKEN. ANY TCS FOODS NOT CONSUMED WITHIN THIS TIME PERIOD SHALL BE DISCARDED. TCS FOODS EXCEEDING THE 4-HOUR TIME LIMIT FOR CONSUMPTION MAY NOT BE REHEATED FOR CONTINUED USE.

77
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT IS THE QUALIFYING STATEMENT REGARDING TCS FOOD LEFTOVERS?

A

(A) EXCEPT AS SPECIFIED IN SUBPARAGRAPH (B) OF THIS SECTION, UNCONSUMED TCS FOOD PREPARED FOR A SPECIFIC MEAL PEIOD MAY NO BE RETAINED AS LEFTOVERS.

78
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, SPECIFICALLY HOW LONG CAN SANDWICHES BE RETAINED?

A

(B) ON-PREMISES PREPARED SANDWICHES MAY BE RETAINED FOR UP TO 4 HOUS BEYOND THE END OF THE CURRENT MEAL PERIOD AND THEN SERVED AT THE NEXT SCHEDULED MEAL, PROVIDED THAT:

(1) CHILLED SANDWICHES ARE MAINTAINED AS SPECIFIED UNDER SUBPARAGRAPH 9-502.11(C)(1); OR
(2) HOT SANDWICHES ARE MAINTAINED AS SPECIFIED UNDER 9-502.12(B).

79
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT IS THE QUALIFYING STATEMENT REGARDING NON-TCS FOOD LEFTOVERS?

A

(C) LEFTOVER NON-TCS FOODS MAY BE RETAINED AS SPECIFIED IN PARAGRAPH 3-501.110(A), BUT SHALL COMPLY WITH THE CRITERIA AS SPECIFIED UDNER PARAGRAPHS 3-501.110(B) AND (C).

80
Q

WHAT DOES NAVMED P-5010-1 CHAPTER 9, STATE ABOUT CONDIMENTS?

A

CONDIMENTS PACKAGED AS INDIVIDUAL SERVING PORTIONS SHALL BE PROTECTED FROM CONTAMINATION. CONDIMENTS MAY BE DISPENSED FROM BULK SANITARY DISPENSER AS SPECIFIED UNDER PARAGRAPH 3-306.12(A).

81
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, MILK AND MILK PRODUCTS FOR DRINKING PURPOSES SHOULD?

A

MILKE AND MILK PRODUCTS FOR DRINKING PURPOSES SHALL BE:
(A) PROVIDED TO THE CONSUMER IN AN UNOPENED, COMMERCIALLY FILLED INDIVIDUAL PACKAGE NOT EXCEEDING 15 FLUID OUNCES, 1 PINT, OR 0.5 LILTER EQUIVALENT IN VOLUME; OR
(B) DRAWN FOR IMMEDIATE CONSUMPTION FROM A COMMERCIALLY FILLED CONTAINER ONLY WHEN MECHANICALLY REFRIGERATED BUILK MILK DISPENSERS ARE FUNCTIONAL AND USED; AND
(C) EXCEPT AS SPECIFIED IN SUBPARAGRAPH 9-502.11(C)(3), MAINTAINED AT 41 DEGREES F (5 DEGREES C) OR BELOW DURING STORAGE, DISPLAY, AND SERVICE.

82
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT MUST BE DONE TO RAW FRUIT AND VEGETABLES BEFORE CONSUMPTION OR COMBINATION WITH OTHER INGREDIENTS?

A

(A) EXCEPT AS SPECIFIED IN PARAGRAPHS (C) AND (D) OF THIS SECTION, BEFORE BEING CUT, COMBINED WITH OTHER INGREDIENTS, COODED, SERVED, OR OFFERED FOR HUMAN CONSUMPTION IN RTE FORM, RAW FRUITS AND VEGETABLES SHALL BE THOROUGHLY WASHED AND SUBJECTED TO A CHEMICAL WASH (DISINFECTION) PROCESS AS SPECIFIED IN (SYMBOL) 3-302.15.

83
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT IS AN ALTERNATE WAY TO DISINFECT RAW FRUIT AND VEGETABLES?

A

(B) THE ALTERNATE APPROVED NONCHEMICAL METHOD FOR REDUCING MICROBIAL CONTAMINATION REQUIRES SUBMERSING RAW FRUITS AND VEGETABLES IN 140 DEGREE F (60 DEGREE C) DRINKING WATER FOR 1 MINUTE.

84
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT VEGETABLES DO NOT REQUIRE WASHING BEFORE BEING SERVED?

A

(C) VEGETABLES THAT ARE PACKAGED IN AN RTE FORM (THAT IS, BAGGED SALAD) ARE HANDLED IAW MANUFACTURERS’ SPECIFICATIONS AND MAY NOT REQUIRE WASHING BEFORE BEING SERVED.

85
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, FOOD GROWN IN WHAT MAY NOT BE PURCHASED OR SERVED?

A

(D) FOODS GROWN WITH HUMAN FECAL MATERIAL AS FERTILIZER MAY NOT BE PURCHASED OR OFFERED FOR CONSUMPTION AS SPECIFIED UNDER (SYMBOL) 3-201.18.

86
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT IS THE QUALIFYING STATEMENT REGARDING VEHICLES?

A

(A) EXCEPT AS SPECIFIED IN PARAGRAPH (B) OF THIS SECTION, VEHICLES USED TO TRANSPORT FOOD SHALL BE CLEAN, COVERED, ADN USED EXCLUSIVELY FOR TRANSPORTING FOOD.

87
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, HOW CAN MULTIPURPOSE VEHICLES BE USED TO TRANSPORT FOOD?

A

(B) MULTIPURPOSE VEHICLES USED TO TRANSPORT PERSONNEL, EQUIPMENT, SUPPLIES, AND OTHER ITEMS:

(1) PRIOR TO THE TRANSPORT OF FOOD FOR EACH MEAL PERIOD, THE CARGO AREA OF THE VEHICLE SHALL BE COMPLETELY WASHED WITH SOAPY WATER AND RINSED TO REMOVE DIRT, DEBRIS, AND FUEL, OIL, OR CHEMICAL RSIDUES. THE VEHICLS SHALL BE ALLOWED TO AIR DRY PRIOR TO TRANSPORTING FOOD.
(2) FOOD CONTAINERS, PACKAGES OF SINGLE-USE ITEMS, AND UTENSILS SHALL BE PLACED ON CLEAN, DRY PALLETS OR OTHER DUNNAGE TO PREVENT DIRECT CONTACT WITH THE VEHICLE FLOOR.
(3) FOOD MAY NOT BE TRANSPORTED WITH BULK FUEL OR CHEMICALS.
(4) TRANSPORT OF FOOD WITH EQUIOPMENT AND NONCHEMCIAL SUPPLIES MAY BE APPROVED BY THE REGULATORY AUTHORITY IF REQUIRED BY THE TACTICAL SITUATION AND THERE IS LITTLE OR NO RISK OF FOOD CONTAMINATION OR ADULTERATION.

88
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT SHOULD PEOPLE BEING SERVED AT A FIELD FOOD OPERATION DO PRIOR TO TO EATING?

A

PERSONNEL SUBSISTING AT FIELD FOOD OPERATIONS SHOULD BE ENCOURAGED TO WASH THEIR HANDS. HAND WASH DEVICES OR HAND SANITIZERS SHOULD BE PLACED NEAR THE SERVING LINE ENTRANCE AS SPECIFIED UNDER PARAGRAPH 9-202.13(D).

89
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHY IS CAMOUFLAGE PAINT PROHIBITED FOR PEOPLE PREPARING FOOD?

A

(A) CAMOUFLAGE PAINT OR OTHER TOXIC SKIN COATINGS ARE:

(1) POISONOUS OR TOXIC MATERIALS WHEN CONSUMED.
(2) EXCEPT AS SPECIFIED IN PARAGRAPH (B) THIS SECTION, PROHIBITED ON THE HANDS, ARMS, OR FACE OF FOOD EMPLOYEES OR DETAILED PERSONNEL (FOR EXAMPLE, KPS) IF THE INDIVIDUAL IS: (A) PREPARING FOOD; (B) SERVING FOOD; OR (C) WASHING AND SANITIZING FOOD EQUIPMENT.

90
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT IS THE EXCEPTION TO WEARING CAMOUFLAGE PAINT WHILE SERVING FOOD?

A

(B) COMMANDERS MAY DICTATE THAT PERSONNEL MAINTAIN COMBAT OPERATIONAL READAINESS IN EXTREME TACTICAL SITUATIONS, WHICH MAY INCLUDE THE WEARING OF CAMOUFLAGE PAINT OR OTHER COATINGS. AT REMOTE FEEDING SITES, INDIVIDUALS SERVING FOOD OR PERFORMING BASIC SITE CLEANUP, SUCH AS COLLECTING TRASH, MAY WEAR CAMOUFLAGE PAINT OR OTHER SKIN COATINGS ON THE FACE, HANDS, ARMS, BUT THE HANDS SHALL BE COVERED WITH DISPOSABLE, SINGLE-USE GLVOES.

91
Q

ACCORDING TO NAVMED P-5010-1 CHAPTER 9, WHAT MUST NOT BE ON THE UNIFORMS OF COOKS AND KP PERSONNEL?

A

(C) MILITARY UNIFORMS WORN BY COOKS AND KP PERSONNEL SHALL BE FREE FROM EHAVY SOIL AND RESIDUES FROM HANDLING FUEL AND OTHER PETROLEUM PRODUCTS. COOKS SHOULD WEAR A CLEAN UNIFORM EVERY DAY AND SHOULD MINIMIZE WEARING TACTICAL GEAR THAT MAY PRESENT A SAFETY ISSUE OR MAY POTENTIALLY CONTAMINATE FOOD DURING PREPARATION OR SERVICE. IF CONDITIONS (DETERMINED BY TACTICAL COMMANDERS) REQUIRE COOKKS AND KP PERSONNEL TO WEAR TACTICIAL GEAR AND CAMOUFLAGE PAINT OR OTHER CHEMICAL COATINGS ON THE HANDS, FOREARMS, AND FACE, THE FOOD OPERATION SUPERVISOR OR SENIOR LEADER SHOULD CONSIDER CURTAILING THE USE OF A-TYPE RATIONS AND REPLACE THEM WITH INDIVIDUAL OR UNITIZED GROUP RATIONS (HEAT-AND-SERVE TYPE RATIONS) UNTIL CONDITIONS ARE MORE CONDUCIVE FOR THE MANAGEMENT OF HYGENIC CONTROLS.

NAVY ADVANCEMENT SEP 2019 (13 decks)

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