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advancement instructions > NAVMED P-5010-1 Tri Service Food Code > Flashcards

NAVMED P-5010-1 Tri Service Food Code Flashcards

1
Q

What five major risk factors related to employee behaviors and preparation practices in retail and food service establishments as contributing to food borne illnesses did epidemiological outbreak data identify?

A
  1. improper holding temps
  2. inadequate cooking.
  3. contaminated equipment.
  4. food from unsafe sources
  5. poor personal hygiene
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2
Q

who develops and maintains an updated model food code to assist food control jurisdictions at all levels of government?

A

the FDA

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3
Q

What is the safe cold temperature for holding PHF foods?

A

41 degrees F or 5 degrees C or below

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4
Q

What is the safe hot holding temperature for PHF?

A

135 degrees F or 57 degrees C or above

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5
Q

Who must be present at the Food establishment during all hours of operations?

A

Person in Charge PIC

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6
Q

What are the five reportable symptoms that food employees must report to the PIC?

A 
vomiting
diarrhea
jaundice
sore throat with fever
a lesion containing pus
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7
Q

What are five reportable diagnosis that food employees must report to the PIC?

A 
Norovirus
Hep A
Shigella spp
Enterohemoryhagic or E Coli
Salmonella
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8
Q

Food employees must report any past illness of salmonella without antibiotic therapy within the past how many months to the PIC?

A

3 months

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9
Q

how long must Food employees clean their hands and exposed portions of their arms?

A

at least 20 seconds

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10
Q

when washing hands with warm potable water, how long must the food employee vigorously rub their hands?

A

10 to 15 seconds.

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11
Q

how much ethyl alcohol must be contained in alcohol based hand sanitizer?

A

60%

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12
Q

how long can Food employees keep their finger nails?

A

not to extend more that 1/4 inch above the fingertip

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13
Q

Food employees shall received a minimum of how many hours of food sanitation refresher training annually?

A

4 hours

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14
Q

How often do food employees need to have refresher training?

A

annually

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15
Q

Food employee refresher training shall be conducted no earlier than when?

A

one month following the employee’s initial training

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16
Q

How many hours of initial training must Bartenders who do not prepare food receive?

A

four hours within 30 days of beginning work

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17
Q

how often must bartenders who do not prepare food receive refresher training?

A

annually

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18
Q

how long must refresher training be for bartenders who do not prepare food be?

A

two hours

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19
Q

What type of training must food employees assigned for 30 days or less be training?

A

same as everyone else if they are preparing food.

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20
Q

Describe the level of training required for Food service assistant (FSA) personnel assigned duties that do not involve food handling.

A

shall receive specific food service sanitation training that is relevant to the assigned tasks.

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21
Q

how much training must individual who are not food employees but are designed to supervise them receive?

A

4 hours

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22
Q

if an employee works at more than one food establishment, where should copies of their training be?

A

at all locations

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23
Q

An HACCP plan is specifically required for what three conditions?

A
  • cook-chill operations
  • food establishments which request or require a variance
  • patient tray service at DOD MTFs
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24
Q

How many pre operational inspections on food establishments shall the regulatory authority conduct?

A

one or more.

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25
Q

What pre operational inspection rating is required prior to a food establishment being approved to open?

A

fully compliant

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26
Q

What three items shall the denied application to operate contain?

A
  1. specific reason for denial
  2. actions, if any, that the applicant must take to qualify
  3. advisement of the applicant’s right to reapply
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27
Q

What are the five types of food safety and sanitation inspections?

A
  1. pre operational,
  2. routine
  3. Follow up
  4. Walk-through
  5. compliant
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28
Q

Which type of food safety and sanitation inspection are conducted for new or modified food establishments?

A

pre operational

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29
Q

Which type of food safety and sanitation inspection are unannounced, formal sanitary inspections conducted as part of regular, ongoing public health surveillance activities?

A

routine inspections

30
Q

Which type of food safety and sanitation inspection are announced, formal sanitary inspections?

31
Q

Which type of food safety and sanitation inspection are informal, sanitary inspections performed to assist management in preventing food borne illness?

A

Walk Through

32
Q

Which type of food safety and sanitation inspection are initiated in response to a customers complaint?

A

compliant inspections

33
Q

What four areas have an extremely high risk category?

A
  1. shipboard
  2. child care facilities.
  3. field foodservice
  4. hospital nutrition
34
Q

how frequently must areas considered extremely high risk be inspected?

35
Q

How frequently must areas considered high risk be inspected?

36
Q

what are three examples of high risk areas?

A
  1. dining facilities
  2. fast food concessions
  3. retail stores that serve advanced food products
37
Q

how frequently must areas considered to be moderate risk be inspected?

A

Q 6 months

38
Q

what are two examples of moderate risk areas?

A
  1. small food concessions limited to sandwich, soup, salad prep, coffee ect.
  2. retail stores providing basic services (mini mart)
39
Q

How frequently must areas with a low risk be inspected?

40
Q

what is an example of a low risk category?

A

vending machines

41
Q

why would an off installation food establishment be inspected?

A

if it was frequented by military personnel

42
Q

how can off installation food establishments be inspected?

A

by local prev med or veterinary service personnel in conjunction with appropriate civilian health authorities.

43
Q

what are the four inspection ratings?

A
  1. fully compliant
  2. substantially compliant
  3. partially compliant
  4. non-compliant
44
Q

which inspection rating would be assigned when there are no deficiencies?

A

Fully compliant

45
Q

which inspection rating would be assigned when there are no imminent health hazards and two or less critical findings corrected onsite or five or less non critical findings?

A

substantially compliant;

46
Q

which inspection rating would be assigned when no Imminent health hazards and three or more critical findings or six or more non critical findings?

A

partially compliant

47
Q

which inspection rating would be assigned when Imminent health hazard present or any critical fining not Corrected onsite?

A

non compliant

48
Q

a follow up inspection is required for food establishments with what rating?

A

non-compliant

49
Q

follow up inspections after a non compliant inspection shall be conducted no latter that what?

A

5 calendar days following the inspections

50
Q

A food establishment must cease operations if there is an extended interruption of electrical or water service for how long?

A

greater than 2 hours

51
Q

food establishments shall correct all non critical deficiencies by the date and time agreed to or specified by the regulatory authority but no later than how long?

A

30 calendar days after the inspection.

52
Q

Inspection of military units operating tactical feeding systems should be documented using what form?

53
Q

Unless operational requirements prohibits, field food operations shall be at least how far away from latrines, waste storage, and disposal areas?

A

300 feet or

100 yards

54
Q

Unless operational requirements prohibits, field food operations shall be at least how far from sleeping areas and bodies of water?

A

90 feet or 30 yards

55
Q

patron and food employee toilets shall be located how far downwind from field food operation?

A

300 feet or 100 yards

56
Q

At a minimum what four places need to have field expedient hand washing facilities?

A
  1. field latrines
  2. cleaning and sanitizing areas
  3. food prep and serving areas
  4. customer entrance
57
Q

are wood pallets authorized for storage of food and supplies in field food operations and operations afloat?

58
Q

How often must prev med or personnel designated by the medical authority test the chlorine residual of drinking water?

A

during each sanitary inspection or at least monthly

59
Q

At what frequency shall chlorine residual of bulk water supplying food operations be monitored?

60
Q

frozen foods shall be stored at what temp?

A

0 degrees F or -17.7 degrees C

61
Q

Frozen foods shall be thawed at a ration breakpoint and maintained at what temp or below?

A

41 degrees F or 5 degrees C

62
Q

PHF foods that require cooking or are intended to be eaten hot shall be cooked or heated to an internal product temp of what?

A

165 degrees F or 74 degrees C

63
Q

Hot PHF foods shall be held at what temp or higher throughout the meal period?

A

135 degrees F or 57 degrees C

64
Q

sandwiches may be retained at the end of the current meal period for up to how long?

A

4 hours provided they are stay cold or hot

65
Q

At what temp must milk be maintained?

A

41 degrees F or colder

66
Q

The non-chemical method for reducing microbial contamination requires submersing raw fruits and vegetable in ___ degrees F drinking water for ____ minutes.

A

140 degrees F for one min

67
Q

Disinfection of fresh fruit and vegetable of an uncertain origin can be achieved iwht a chlorine solution at a concentration of ___ PPM in 2 gallons of cool drinking water.

68
Q

What is the contact time for washing FF&V of uncertain origin if the FAC is 50 PPM?

A

30 minutes

69
Q

What is the contact time for washing FF&V of uncertain origin if the FAC is 100PPM?

70
Q

What is the contact time for washing FF&V of uncertain origin if the FAC is 200 PPM?

A

30 seconds

advancement instructions (55 decks)

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