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Important > NAVMED P-5010-1 (WITH CHANGE-1) > Flashcards

NAVMED P-5010-1 (WITH CHANGE-1) Flashcards

1
Q

NAVMED P-5010-1 (WITH CHANGE-1)

A

CHAPTER 1 MANUAL OF NAVAL PREVENTIVE

MEDICINE: TRI-SERVICE FOOD CODE

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2
Q

Approximately how many foodborne illnesses occur each year in the United States according to a 2011 CDC analysis?

A

48 million

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3
Q

Approximately how many foodborne illnesses occur each year in the United States that result in death according to a 2011 CDC analysis?

A

3,000

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4
Q

How often does the FDA issue new editions of the Food Code?

A

Every 4 years

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5
Q

What is the official consulting body for clarification, interpretation, and changes to Chapter 1 of NAVMED P- 5010?

A

Tri-Service Food Code Working Group (FCWG)

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6
Q

What is the organization, office, or unit that is responsible for performing food sanitation and safety inspections or audits?

A

Regulatory authority

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7
Q

What is the organization, unit, or headquarters with oversight authority over one or more Regulatory Authorities?

A

Medical Authority

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8
Q

What is the maximum safe temperature for holding PHF(TCS) foods for cold holding?

A

41°F

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9
Q

What is the minimum safe temperature for holding PHF(TCS) foods for hot holding?

A

135°F

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10
Q

How many hours at a maximum may PHF(TCS) foods be held outside of the safe temperature zones?

A

6

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11
Q

If food employees have had a previous illness that has been diagnosed by a health practitioner within the previous how many months due to Salmonella Typhi without having received antibiotic therapy it must be reported?

A

3

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12
Q

Food employees must report if they have been exposed to Hepatitis A within the past how many days to their person in charge?

A

30

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13
Q

Food employees must report if they have been exposed to the Norovirus within the past how many days to their person in charge?

A

2

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14
Q

Food employees must report if they have been exposed to Salmonella Typhi within the past how many days to their person in charge?

A

14

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15
Q

Food employees must report if they have been exposed to EHEC or STEC or Shigella spp. within the past how many days to their person in charge?

A

3

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16
Q

Food employees must be excluded when they are Jaundiced and the onset of jaundice occurred within the last how many calendar days?

A

7

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17
Q

What is the minimum amount of time that food employees must clean their hands and exposed portions of their arms using a cleaning compound in a hand washing sink?

A

20 seconds

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18
Q

What is the minimum strength that hand antiseptic solutions used as hand dips should be?

A

100 mg/L chlorine

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19
Q

Alcohol-based hand sanitizers shall contain a minimum of what percent ethyl alcohol?

A

60

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20
Q

What is the maximum length that is permitted for food employees fingernails to extend above the fingertip?

A

0.25”

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21
Q

What is the maximum amount of times that a utensil may be used for tasting food during preparation?

A

1

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22
Q

How many hours at a minimum of food sanitation refresher training will each food employee receive each year?

A

4

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23
Q

Within how many days of beginning work in a food serving establishment will bartenders, hostesses, waiters, waitresses, and counter staff who don’t prepare food receive four hours of initial food sanitation and safety training?

A

30

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24
Q

How many hours of annual food sanitation refresher training is required for bartenders, hostesses, waiters, waitresses, and counter staff who work in a food serving establishment but don’t prepare food?

A

2

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25
Q

How many hours at a minimum of training in food safety, proper food handling, equipment and general sanitation, and basic vegetable preparation should be received by individuals designated to supervise FSA’s but are not food employees?

A

4

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26
Q

Fresh fruits and vegetables that are grown with which type of fertilizer may not be served in DoD food establishments?

A

Night soil

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27
Q

What is the maximum temperature that refrigerated PHF(TCS) food should be when it is received?

A

41°F

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28
Q

Raw eggs shall be received in refrigerated equipment that maintains an ambient temperature of how many degrees or less?

A

45°F

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29
Q

What is the minimum temperature that PHF(TCS) food should be that is received hot?

A

135°F

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30
Q

How many calendar days from the date that is recorded on the shellstock tag or label shall the shellstock tags or labels be retained?

A

90

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31
Q

Unscented bleach products or sodium hypochlorite rated at what strength may be used for chemical wash and disinfection of fruits and vegetables?

A

5% to 6%

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32
Q

How often must cloths used for wiping food spills off of tableware be laundered?

A

Daily

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33
Q

Which type of gloves are not allowed to be worn by food employees?

A

Latex

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34
Q

At least how many inches above the floor must food be stored to protect it from contamination?

A

6

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35
Q

What is the maximum amount of fluid ounces that milk and milk products for drinking purposes that can be provided to the consumer in an unopened commercially filled package?

A

16

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36
Q

How many seconds at a minimum must raw eggs be cooked at 145°F or above?

A

15

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37
Q

What is the minimum temperature that raw animal foods cooked in a microwave must be heated to in all parts of the food?

A

165°F

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38
Q

What is the minimum amount of time that raw animal foods that have been cooked in the microwave must be allowed to stand while covered after cooking to obtain temperature equilibrium?

A

2 minutes

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39
Q

What minimum temperature must fruits and vegetables be cooked to that are cooked for hot holding?

A

135°F

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40
Q

What is the minimum temperature that raw animal foods that are cooked using a non-continuous cooking process must be cooked to for 15 seconds prior to sale or service?

A

165°F

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41
Q

How many days at a minimum must raw, raw-marinated, partially cooked, or marinated-partially cooked fish be frozen and stored at a temperature of -4°F or below for before service or sale?

A

7

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42
Q

How many calendar days must the person in charge of food establishments retain the records regarding the freezing temperature and time to which the fish were subjected to prior to sale?

A

90

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43
Q

What is the minimum temperature that PHF(TCS) food that is cooked, cooled, and reheated for hot holding be reheated to for 15 seconds?

A

165°F

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44
Q

What is the maximum temperature that frozen PHF(TCS) food that is slacked to moderate the temperature can be held under refrigeration to maintain the food?

A

41°F

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45
Q

Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of how many degrees or less?

A

41°F

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46
Q

What is the maximum holding period for advanced prepared and ready to eat foods?

A

7 days

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47
Q

Within how many hours must food be cooked and served, served at any temperature if ready-to-eat, or discarded from the point in time when the food is removed from temperature control?

A

4

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48
Q

How many different categories are leftovers further distinguished into?

A

2

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49
Q

What is the minimum temperature that hot PHF(TCS) foods must be maintained at throughout the meal period?

A

135°F

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50
Q

What is the maximum temperature that cold PHF(TCS) foods can be maintained at throughout the meal period?

A

41°F

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51
Q

How many hours can leftover PHF(TCS) foods be retained if they are chilled at 41°F or below?

A

72

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52
Q

What is the maximum time for reheating chilled leftovers to 165°F?

A

2 hours

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53
Q

How many months must cooling and cold holding refrigeration time/temperature parameters records be retained?

A

6

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54
Q

How many days after packaging must reduced oxygen packaged cheese be discarded if it is not sold for off- premises consumption or consumed?

A

30

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55
Q

Which material can not be used for utensils or food-contact surfaces of equipment?

A

Cast iron

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56
Q

hat is the maximum allowable lead percentage in pewter alloys that are used as a food contact surface?

A

0.05%

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57
Q

What is the maximum allowable percentage of lead in solder and flux that are used as a food contact surface?

A

0.2%

58
Q

Which type of metal may not be used for utensils or food contact surfaces of equipment that are used in contact with acidic foods?

A

Galvanized

59
Q

How many degrees from the horizontal at a minimum shall filters or other grease-extracting equipment be installed at an angle?

A

45

60
Q

Within how many degrees of their intended range of use must food temperature measuring devices that are scaled only in Fahrenheit be accurate to?

A

±2°F

61
Q

Within how many degrees of their intended range of use must ambient air and water temperature measuring devices that are scaled in Celsius and Fahrenheit be accurate to?

A

±1.5°C

62
Q

Within how many kilopascals of their intended range of use must pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse be accurate to?

A

±14 kilopascals

63
Q

At least how many millimeters must openings located within the top of a unit of equipment that is designed for use with a cover or lid be flanged upward?

A

5

64
Q

What is the maximum length that bulk milk container dispensing tubes can protrude from the chilled dispensing head?

A

1 inch

65
Q

What is the maximum number of minutes that the ambient air temperature may exceed 41°F immediately after the refrigerated vending machine is filled, serviced, or restocked?

A

30

66
Q

What is the maximum number of minutes that the ambient air temperature may drop below 135°F immediately after the hot holding vending machine is filled, serviced, or restocked?

A

120

67
Q

What is the minimum water temperature that must be able to be maintained by the sanitizing compartment of the sink if hot water is used for sanitization in manual warewashing operations?

A

171°F

68
Q

What is the maximum size that vending machine service connection openings through an exterior wall of a machine can be?

A

1.5 millimeters

69
Q

Which publication must shipboard food service equipment comply with?

A

NAVSUP PUB 533

70
Q

NSF International Standard 25 or what other standard must be met by vending machines?

A

National Automatic Merchandising Association (NAMA)

71
Q

Which standard must be met by home-style dishwashers that are used in family-style guest houses such as the Wounded Warrior Family Quarters?

A

NSF/ANSI Standard 184

72
Q

What is the minimum clearance from the floor for floor-mounted equipment that is not easily movable?

A

6 inches

73
Q

How often should electric motors, refrigeration compressors, controls, and other areas of foodservice equipment that is not normally accessed by food employees be cleaned?

A

Semiannually

74
Q

How often must warewashing machines be cleaned if they are used?

A

Every 24 hours

75
Q

What is the minimum temperature that the wash solution will be maintained in manual warewashing equipment unless otherwise specified on the cleaning agent manufacturer’s label instructions?

A

110°F

76
Q

What is the minimum temperature that the rinse solution will be maintained in manual warewashing equipment unless otherwise specified on the cleaning agent manufacturer’s label instructions?

A

120°F

77
Q

How often can food establishments request assistance from the regulatory authority for determining pH and water hardness in manual and mechanical warewashing equipment?

A

Annually

78
Q

How many times can mollusk, crustacean, and similar shells with the shellfish intact be used as serving containers?

A

1

79
Q

How often at a minimum should ice machine water and air filters be changed out?

A

Every 6 months

80
Q

How often must utensils and equipment food-contact surfaces used with PHF(TSC) food be cleaned throughout the day?

A

Every 4 years

81
Q

How often must salad bar containers be cleaned at a minimum?

A

Every 24 hours

82
Q

How often must consumer self-service utensils be cleaned that contact food that is not PHF(TSC) food such as tongs, scoops, or ladles?

A

Every 8 hours

83
Q

How many days at a minimum are ice machines and dispensers emptied, drained, cleaned, and sanitized to prevent accumulation of mold, mildew, or other debris?

A

30

84
Q

How often at a minimum must the food-contact surfaces of cooking and baking equipment be cleaned?

A

Every 24 hours

85
Q

What may not be used to clean food contact surfaces in any food service operation?

A

Steel wool

86
Q

How many inches above the floor at a minimum will laundered linens be stored?

A

6

87
Q

Which instruction contains military installation drinking water quality requirements?

A

OPNAVINST 5090.1

88
Q

How often at a minimum must water from a non-public water system be sampled and tested?

A

Annually

89
Q

How often must food service managers test bulk-supplied potable water for residual chlorine?

A

Daily

90
Q

What is the minimum water temperature that must be able to be provided by a handwashing sink?

A

100°F

91
Q

What is the maximum water temperature that will be provided by a handwashing sink?

A

120°F

92
Q

How many percent larger in capacity than the water supply tank must a sewage holding tank in a mobile food establishment be?

A

15%

93
Q

A minimum of how many feet must separate bulk collection dumpsters from the food establishment’s entry doors and adjacent receiving areas?

A

50

94
Q

Floor areas shall be waterproofed within how many feet from toilet bases and urinal lips?

A

2

95
Q

How many feet above the floor at a minimum will toilet and locker room walls be waterproofed to each side of the urinals?

A

4

96
Q

At least how many inches above the finished floor should protective corner guards extend?

A

72

97
Q

What is the minimum distance that the center of insect control devices must be away from exposed foods?

A

5

98
Q

Which standard specifies the local exhaust ventilation systems and attendant fire protection that shall be installed for all cooking equipment that produces smoke or grease-laden vapor?

A

NFPA Standard 96

99
Q

How many air changes per hour at a minimum are required for warewashing areas?

A

20

100
Q

How many air changes per hour at a minimum in all toilet rooms will mechanical ventilation systems in new construction be designed to provide?

A

10

101
Q

What specifies the requirements that must be met by chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces?

A

40 CFR 180.940

102
Q

What specifies the requirements that must be met by chemicals used to wash or peel raw, whole fruits and vegetables?

A

21 CFR 173.315

103
Q

How many days at a minimum should the plans and specifications for a new food establishment be submitted for review?

A

60

104
Q

How many days prior to the scheduled start date for commencement of foodservice activities associated with a temporary food establishment must the regulatory authority be notified?

A

14

105
Q

Which instruction contains design specifications for armed services commissary operations?

A

DODI 7700.18

106
Q

How many different types of food and sanitation inspections are there?

A

5

107
Q

What is the sanitary inspection frequency for facilities in the extremely high risk category?

A

Monthly

108
Q

What are comprehensive security inspections for food defense?

A

Installation Food Vulnerability Assessments (IFVA)

109
Q

What is the sanitary inspection frequency for facilities in the high risk category?

A

Quarterly

110
Q

What is the sanitary inspection frequency for facilities in the moderate risk category?

A

6 months

111
Q

What is the sanitary inspection frequency for facilities in the low risk category?

A

Annually

112
Q

What percent of both management and food employees who work at the food establishment are required to participate in formal food safety/sanitation training given by the regulatory authority?

A

50%

113
Q

How long will each food establishment manager or PIC keep records of documented weekly self-evaluations on file?

A

1 year

114
Q

Which instruction contains Navy specific sanitary requirements for evaluation of foodservice operations at child care facilities?

A

OPNAVINST 1700.9E

115
Q

Which form will be used by regulatory authorities to document sanitary inspection findings?

A

DD Form 2973

116
Q

What is the maximum amount of calendar days following a non compliant inspection that follow up inspection shall be completed?

A

5

117
Q

What is the maximum number of calendar days that food establishments have to correct all of the non-critical deficiencies found during inspections?

A

30

118
Q

Which form is used by all services when conducting sanitary inspections at food establishments?

A

DD Form 2974

119
Q

How many hours of receiving a customer complaint involving a public health concern at a food establishment should an investigation be conducted?

A

24

120
Q

How often are self-evaluations conducted by the food establishment?

A

Weekly

121
Q

Which publication assigns the responsibility for oversight and management of food sanitation activities?

A

NAVMED P-117

122
Q

What are personnel that are operating in a deployment setting, a tactical training environment, or operations afloat categorized as?

A

Highly Susceptible Population

123
Q

Which publication provides guidance for Army Field Feeding and Class I Operations?

A

ATTP 4-41

124
Q

At least how many feet must field food operations be separated from latrines, waste storage, and disposal areas?

A

300

125
Q

At least how many feet must field food operations be separated from sleeping areas and bodies of water?

A

90

126
Q

At least how many feet downwind from the field service operation should patron and food employee toilets be?

A

300

127
Q

Which publication specifies the provisions that shipboard treated water must conform to?

A

NAVMED P-5010-6

128
Q

NAVMED P-5010-6 along with which other series contains the standards for potable water which the drinking water for Naval operations afloat must conform with?

A

BUMEDINST 6240.10

129
Q

How often at a minimum must preventive medicine or personnel designated by the Medical Authority test the residual chlorine in drinking water?

A

Monthly

130
Q

How often must the chlorine residual of bulk water that supplies food operations be monitored?

A

Daily

131
Q

What temperature must frozen foods be stored at?

A

0°F

132
Q

What is the maximum temperature that PHF(TCS) food should be stored at?

A

41°F

133
Q

What temperature should PHF(TCS) foods that require cooking or that are intended to be eaten while hot be cooked or heated to?

A

165°F

134
Q

What is the minimum temperature that hot PHF(TCS) foods must be maintained at throughout the meal period?

A

135°F

135
Q

Up to how many hours may sandwiches be retained after the current meal period to be served at the next scheduled meal?

A

4

136
Q

What is the maximum individual unopened package size that milk or milk products can be provided to customers for drinking purposes?

A

16 fl oz

137
Q

How long must raw fruits and vegetables be submerged in 140°F drinking water to reduce microbial contamination?

A

1 minute

138
Q

How many weeks prior to the start of the operation to test and evaluate the supporting public or non public water systems should food operation managers contact the supporting regulatory authority?

A

2

139
Q

How many days at a minimum must plans be submitted for temporary food establishments prior to the scheduled start date of operations?

A

14

140
Q

Who must grant approval to the installation commander to grant the authority to operate vending machines that dispense PHF(TCS) foods or hot or cold cup beverages?

A

Medical Authority

Important (54 decks)

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