NAVMED P-5010-1 (WITH CHANGE-1) Flashcards
NAVMED P-5010-1 (WITH CHANGE-1)
CHAPTER 1 MANUAL OF NAVAL PREVENTIVE
MEDICINE: TRI-SERVICE FOOD CODE
Approximately how many foodborne illnesses occur each year in the United States according to a 2011 CDC analysis?
48 million
Approximately how many foodborne illnesses occur each year in the United States that result in death according to a 2011 CDC analysis?
3,000
How often does the FDA issue new editions of the Food Code?
Every 4 years
What is the official consulting body for clarification, interpretation, and changes to Chapter 1 of NAVMED P- 5010?
Tri-Service Food Code Working Group (FCWG)
What is the organization, office, or unit that is responsible for performing food sanitation and safety inspections or audits?
Regulatory authority
What is the organization, unit, or headquarters with oversight authority over one or more Regulatory Authorities?
Medical Authority
What is the maximum safe temperature for holding PHF(TCS) foods for cold holding?
41°F
What is the minimum safe temperature for holding PHF(TCS) foods for hot holding?
135°F
How many hours at a maximum may PHF(TCS) foods be held outside of the safe temperature zones?
6
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?
3
Food employees must report if they have been exposed to Hepatitis A within the past how many days to their person in charge?
30
Food employees must report if they have been exposed to the Norovirus within the past how many days to their person in charge?
2
Food employees must report if they have been exposed to Salmonella Typhi within the past how many days to their person in charge?
14
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?
3
Food employees must be excluded when they are Jaundiced and the onset of jaundice occurred within the last how many calendar days?
7
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?
20 seconds
What is the minimum strength that hand antiseptic solutions used as hand dips should be?
100 mg/L chlorine
Alcohol-based hand sanitizers shall contain a minimum of what percent ethyl alcohol?
60
What is the maximum length that is permitted for food employees fingernails to extend above the fingertip?
0.25”
What is the maximum amount of times that a utensil may be used for tasting food during preparation?
1
How many hours at a minimum of food sanitation refresher training will each food employee receive each year?
4
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?
30
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?
2