NAVMED P-5010-1 Flashcards
WHAT IS NAVMED P-5010-1?
TRI-SERVICE FOOD CODE
WHAT IS NAVMED P-5010-1 CHAPTER 9?
FIELD DEPLOYMENT FOOD OPERATIONS
WHAT IS CATEGORIZED AS HIGHLY SUSCEPTIBLE POPULATION?
(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.
HOW CAN FOOD DECREASE UNIT (MISSION) READINESS?
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.
WHERE MIGHT ALTERNATIVE FIELD FEEDING OPERATIONS NECESSARY?
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.
WHAT GUIDANCE DOES NAVMED P-5010-1 CHAPTER 9 PROVIDE?
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.
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?
(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.
THE MEDICAL AUTHORITY OR DESIGNATED REPRESENTATIVE MAY DO WHAT?
(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.
THE INCORPORATED STANDARDS ARE SPECIFIED WHERE WITHIN NAVMED P-5010-1?
(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).
WHAT ARE THE NON-U.S. CONTROLLED FOOD ESTABLISHMENTS OUTLINED IN NAVMED P-5010-1 CHAPTER 9 FIELD AND DEPLOYMENT FOOD OPERATIONS?
(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.
FOR FOOD OPERATIONS GOVERNED BY THE U.S. MILITARY, WHAT PUBLICATIONS SHOULD BE REFERENCED AS APPLICABLE?
(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)
FOR FOOD OPERATIONS GOVERNED BY COALITION FORCES, WHAT PUBLICATIONS SHOULD BE REFERENCED AS APPLICABLE?
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
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?
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.
CONCERNING MINIMUM OPERATIONAL REQUIREMENTS, AT A MINIMUM FIELD FOOD OPERATIONS AND FIELD FOOD SERVICE ESTABLISHMENTS, SHOULD WHAT?
(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.
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) 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.
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?
(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.
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?
(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.
CONCERNING HOW DESIGN, CONSTRUCTION, AND INSTALLATION PERTAINS TO LOCATION, ESTABLISHING AND SELECTING A SITE FOR A FIELD KITCHEN REQUIRES WHAT?
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.
UNLESS OPERATIONAL REQUIREMENTS PROHIBIT, FIELD FOOD OPERATIONS AND FIELD FOOD SERVIE ESTABLISHMENTS SHALL BE WHAT?
(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.
SPECIAL CONSIDERATIONS FOR THE SANITATION CENTER OR MESS KIT LAUNDRY INCLUDE WHAT?
(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.
WHEN SHALL THE DESIGN AND COLOR OF A FIELD KITCHEN BE CONSIDERED ACCEPTABLE?
(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.
FIELD FOOD OPERATIONS CONDUCTED IN A STRUCTURE OR SHELTER OTHER THAN ITS PRESCRIBED TACTICAL FEEDING SYSTEM CONFIGURATION SHALL BE WHAT?
(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.
PHYSICAL FACILITIES SUPPORTING FIELD FOOD SERVICE ESTABLISHMENTS SHALL MEET REQUIREMENTS SPECIFIED UNDER WHAT?
(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.
EXCEPT AS SPECIFIED IN PARAGRAPH (E) OF THIS SECTION, FIELD FOOD OPERATIONS SHALL WHAT?
(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.
HOW LONG CAN A FIELD KITCHEN OPERATED IN ITS ORIGINAL TACTICAL CONFIGURATION BE USED?
(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.
HOW ARE FIELD FOOD SERVICE ESTABLISHMENTS TYPICALLY SUPPLIED WITH UTILITIES?
(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.
WHERE MUST THE TOILETS BE LOCATED RELATIVE FROM THE FIELD FOOD OPERATION?
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.
WHAT ARE THE LOCATIONS OF HANDWASHING FACILITIES?
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.
HOW SHOULD FLOOR SURFACES BE MAINTAINED?
(A) FLOOR SURFACES SHALL BE KEPT AS DRY AS POSSIBLE.
HOW MUST AN UNPAVED SURFACE BE DEALT WITH IN A FOOD SERVICE ACTIVITY?
(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.
PHYSICAL FACILITEIS FOR FIELD FOOD SERVICE ESTABLISHMENTS SHALL BE WHAT?
(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).
CONCERNING FOOD SERVICE FACILITIES, WALLS AND CEILINGS SHALL BE FREE OF WHAT?
(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.
WOOD PALLETS ARE AUTHORIZED FOR STORAGE OF FOOD AND SUPPLIES IN FIELD FOOD OPERATIONS AND OPERATIONS AFLOAT AND SHALL BE WHAT?
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).
FIELD-EXPEDIENT HANDWASHING FACILITIES SHALL INCLUDE WHAT?
(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.
WHAT WATER MUST BE USED WITH HANDWASHING FACILITIES?
(B) HANDWASHING FACILITIES SHALL USE POTABLE WATER AS SPECIFIED UNDER PARAGRAPH 9-303.11(A) AND MAY NOT RECIRCULATE THE WATER.
WHAT ENTITY MAY AUTHORIZE WATERLESS HANDWASHING?
(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.