NAVMED P-5010 Flashcards
Which term refers to any substance that results or may reasonably be expected to result, directly or indirectly,
in its becoming a component or otherwise affecting the characteristics of any food?
Food additive
Which term refers to the condition of a food if it bears or contains any poisonous or deleterious substance in a
quantity which may render it injurious to health?
Adulterated
Which term defines food that is prepared for future service beyond a specific meal?
Advance preparation
Advance preparation foods must be immediately cooled after cooking to 41°F or below within how many
hours?
4
What is a unique combination of letters and numbers assigned to a shellfish control authority to a molluscan
shellfish dealer according to the provisions of the National Shellfish Sanitation Program?
Certification Number
How often is the Code of Federal Regulations published by the U.S. Government Printing Office?
Annually
Which term means reduced in size by methods including chopping, flaking, grinding, or mincing?
Comminuted
What is a food borne disease outbreak in which laboratory analysis of appropriate specimens identifies a
causative organism and epidemiological analysis implicates the food as the source of the illness?
Confirmed Disease Outbreak
What is a point or procedure in a specific food system where loss of control may result in an unacceptable
health risk?
Critical Control Point
What is the maximum or minimum value to which a physical, biological, or chemical parameter must be
controlled at a critical control point to minimize the risk that the identified food safety hazard may occur?
Critical Limit
What is drinking water traditionally known as?
Potable water
How many pounds or less must an item weigh to be classified as “Easily movable”?
30
What is an article that is used in the operation of a food establishment?
Equipment
How many or more persons must experience a similar illness after ingestion of a common food for it to be
considered a food borne disease outbreak?
2
Which term means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for
human consumption?
Food establishment
Which term refers to a commercial operation that manufactures, packages, labels, or stores food for human
consumption and does not provide food directly to a consumer?
Food processing plant
Which term means a biological, chemical, or physical property that may cause an unacceptable consumer
health risk?
Hazard
Which type of container is designed and intended to be secured against the entry of microorganisms and, in
the case of low acid foods, to maintain the commercial sterility of its contents after processing?
Hermetically sealed
Which term means any unserved food remaining at the end of the meal period for which it is prepared?
Leftover
Which term means a disease causing agent or microorganism?
Pathogen
What is the document issued by the regulatory authority that authorizes a person to operate a food
establishment?
Permit
What is the symbol for the negative logarithm of the hydrogen ion concentration?
pH
Poisonous or Toxic Materials are substances that are not intended for ingestion and included in how many
different categories?
4
Food is not considered to be a “potentially hazardous food” if when measured at 75°F it has a pH level at or
below what level?
4.6
Who is the medical department representative responsible for public health (preventive medicine)?
Preventive Medicine Authority (PMA)
Which type of cut is a basic major cut into which carcasses and sides of meat are separated?
Primal cut
Who is a commercial vendor designated by the Supply Department as an approved direct delivery vendor?
Prime vendor
What percentage of the surrounding atmosphere is oxygen?
21%
Which term is defined as solid waste not carried by water through the sewage system?
Refuse
Sanitize or Sanitization is the application of cumulative heat or chemicals on cleaned food surfaces that,
when evaluated for efficacy, yield a reduction of 5 logs, which is equal to a reduction of what percentage, of
representative microorganisms of public health importance?
99.999%
What is the process of moderating food temperature by allowing a food to gradually increase from a
temperature of -10°F to 25°F in preparation for deep-fat frying or to facilitate even heat penetration during the
cooking of previously block frozen food?
Slacking
What is a method of packaging raw or partially cooked food, where the product is placed in a sealed pouch
with the air removed?
Sous Vide
What is the maximum number of consecutive days that a temporary food establishment operates for in
conjunction with a single event or celebration?
14
Who establishes the sanitary standards for food procurement, inspection on delivery, fitness for human
consumption, storage and refrigeration, preparation and serving, and disposal of food residues?
Chief, Bureau of Medicine and Surgery (CHBUMED)
What provide environmental health services intended to reduce the risk of food borne disease outbreaks
including regular food service sanitation inspections and training?
Naval Medical Treatment Facilities (MTFs)
What provide specialized consultation, advice, and recommendations in matters of preventive medicine and
environmental health to Navy and Marine Corps activities, ashore and afloat?
Navy Environmental and Preventive Medicine Units (NAVENPVNTMEDUs)
Who is responsible for the planning, design, and construction of public works at all shore activities, including
messing and supporting facilities?
Commander, Naval Facilities Engineering Command (COMNAVFACENGCOM)
Who is responsible for the design, construction and maintenance of messing facilities afloat?
Commander, Naval Sea Systems Command
Who administers the Navy Food Service Program?
Commander, Naval Supply Systems Command (COMNAVSUPSYSCOM)
Which publication gives line of authority and direction for general mess operation?
NAVSUP P-486
Who administers the food service program for the Marine Corps?
Commandant of the Marine Corps (CMC)
Which publication contains information concerning the Food Service and Subsistence Management Programs
within the Marine Corps?
MCO P10110.14
Which branch is the DoD executive agent for veterinary services?
Army
Who is responsible for the procurement, receipt, inspection, storage, and issue of food items?
Supply Officer (SUPPO)
Who is in direct charge of the food service division in a command and is responsible for the preparation,
serving, and storage of food?
Food Service Officer (FSO)
Who is responsible for sanitization surveillance of food service spaces and cleaning of equipment and
utensils?
Preventive Medicine Authority (PMA)
A person in charge must be present at the food establishment during all hours of operation for food facilities in
which risk type categories?
3 or 4
How many hours is the supervisor/manager food service sanitation/food safety training course required for all
personnel designated as a person in charge?
18
A refresher supervisor/manager food service sanitation/food safety training course is required every how many
years?
3
How many hours at a minimum of initial food safety training must all food service employees receive?
4
Within how many days must new food service employees receive their initial food safety training?
30
How many additional hours of food service training must all food service employees receive per year?
4
How many hours at a minimum of initial food safety training and orientation must all temporary food service
personnel assigned for 30 days or less receive?
2
How many hours at a minimum of initial food safety training must all bartenders who aren’t required to
prepare food receive?
1
How often must independent duty Corpsmen requalify to train on food sanitation and safety?
Every 3 years
Navy and Marine Corps food management teams may conduct food service sanitation training during official
visits to commands provided the instructors are certified as required by which series?
SECNAVINST 4061.1
What is the Food Safety Training Certificate form number?
NAVMED 4061/1
Authority to teach the supervisor/manager food service sanitation training/refresher course resides with
whom?
Environmental Health Officer (EHO)
Which locally prepared special form will be used to document food employee medical screening?
SF 600
The local medical authority shall exclude a food employee who has traveled out of the country within the last
how many calendar days?
50
Who must the person in charge refer all food employees or applicants to for a physical examination prior to
employment?
Local medical authority
How many seconds at a minimum must food employees vigorously rub together the surface of their lathered
hands and arms when washing their hands?
20
Which program was a major re-engineering effort within the Department of Defense (Food Purchasing
Procedures) whereby a single distributor serves as the major provider of product to various Federal customers
within a geographical region or zone?
Subsistence Prime Vendor (SPV)
NAVMED P-5010
MANUAL OF NAVAL PREVENTIVE MEDICINE
The Subsistence Prime Vendor (SPV) selected for each geographical region or zone will deliver directly to
dining facilities or a chosen location within how many hours after ordering?
48
Who is the final authority on acceptance or rejection of product?
Receiving official
Which publications contain guidelines for receipt of meats and poultry?
NAVSUP P-421 and NAVSUP P-486
Which standards are inspections of fresh fruits and vegetables based on?
USDA
What is the only grade of pasteurized fluid milk or fluid milk products from approved plants that will be used
or served?
Grade A
Inspectors must ensure that milk and milk products being delivered are at or below which temperature?
45°F
Shell eggs must be received at or below what temperature?
45°F
Shell eggs must be cooled and maintained at or below what temperature?
41°F
How many types of product compliance evaluations are performed by U.S. Army Veterinary Inspectors
(AVIs) under the prime vendor?
3
Which type of product compliance evaluations are performed to ensure food items comply with packaging
and marking, best value for their intended use, customer satisfaction, wholesomeness and at a minimum, count,
condition and identity?
Routine
Which type of product compliance evaluations are performed to ensure items meet all requirements in the
specifications under which they were procured and that they are wholesome?
Special
Potentially Hazardous Food (PHF) should be received at or below which temperature?
41°F
What is the maximum number of times that a food employee may use a utensil to taste food that is to be sold
or served?
1
Vegetables of uncertain origin and those purchased in foreign countries, as well as those suspected of being
contaminated with pathogenic organisms, must be chemically disinfected by immersion for at least how many
minutes in a 100 ppm Free Available Chlorine (FAC) solution?
15
Who is responsible for determining an items “fitness for human consumption”?
Preventive Medicine Authority (PMA)
How many inches at a minimum above the floor should containers or bulk lots of food be stored?
6
How many inches at a minimum away from walls should containers or bulk lots of food be stored?
4
Which types of pallets must not be used for food storage?
Wood
What should not be used for storage of wet foods or beverages?
Galvanized metal cans
What is the most effective means of minimizing the risk of food borne illness and reducing the loss through
spoilage?
Temperature control
Thermometers or air measuring devices must be accurate to ± how many degrees?
+-3 degrees F
What is the required temperature range for refrigeration?
32-41 degrees F
What is the maximum allowable frost or glaze ice thickness allowed to accumulate on the interior surfaces or
on the refrigeration coils?
0.25”
How many times per day must bulk cold storage temperature log entries be made?
2
How long must bulk cold storage temperature logs be maintained in the facility?
1 year
Potentially Hazardous Food (PHF) requiring refrigeration after preparation will be cooled to an internal
product temperature of 41°F or below within how many hours?
4
Frozen food will be kept frozen and stored at a product temperature at or below what?
0°F
Which temperature range may ice cream being dispensed by a scoop be held between to facilitate serving?
6°F-10°F
Potentially Hazardous Food (PHF) that is cooked, cooled an reheated for hot food holding or transport shall
be rapidly reheated, within 2 hours, so all parts of the food reach an internal product temperature of at least
165°F for at least how many seconds?
15
How many minutes must food that has been heated in a microwave to 165°F be covered to obtain
temperature equilibrium?
2
What is the minimum temperature that ready to eat food from a commercially processed, hermetically sealed
container or packaging must be heated to for hot holding?
141°F
What is the minimum temperature that hot food holding containers must be preheated to prior to placing hot
food in the containers?
145°F
Which term refers to food items that are canned, dried, dehydrated, or otherwise processed to the extent that
such items, under normal circumstances, may be stored in non-refrigerated spaces?
Semi-perishable
How many or more living or dead insects per pound must food have to be considered heavily infested?
7
How many hours should lightly infested food be placed in the freezer so that the dead insects can be removed
and the food can be used?
72
How many insects per pound within the inspected packages will be justification to condemn the lot when the
infestation is found to involve living or dead insect species belonging to the genus Tribolium?
3
How many weeks at a minimum must infested products be kept at 0°F to kill all insects in all stages?
2
How many inches at a minimum of clearance must be maintained between the top of the stacks and the
openings of the air ducts?
6
How often at a minimum must ice machines be cleaned?
Monthly
Which minimum internal temperature must poultry be heated to for at least 15 seconds?
165°F
Which minimum internal temperature must ground beef be heated to for at least 15 seconds or until the juices
run clear?
155°F
Which minimum internal temperature must shell eggs that are broken and prepared to order and for
immediate service be heated to for at least 15 seconds or until the white is firm, not running, and the yolk is set?
145°F
No more than how many quarts of scrambled eggs per batch should be cooked at the same time?
3
Which minimum internal temperature must scrambled eggs be heated to for at least 15 seconds and until
there is no visible liquid egg?
155°F
Growth of harmful bacteria and the development of toxins (poisons) formed by bacteria occur rapidly in
protein foods when held in which temperature range?
41°F-140°F
A reconstituted or fortified potentially hazardous food that is held between 41°F-140°F for longer than how
many hours must be discarded?
4
Which term defines food that is prepared for future service beyond a specific meal?
Advance preparation

“Advance Preparation” foods that are prepared from ingredients at ambient temperature, such as reconstituted
foods or canned food ingredients, must be cooled to 41°F or below within how many hours?
4
How many hours from the original time of preparation can advance preparation food items that are
considered to be potentially hazardous food be retained for use or sale?
72
How many hours can chilled leftover foods be retained at or below 41°F?
24
How many hours can hot leftover foods be retained at or above 140°F?
5
Potentially hazardous food that has been cooked and then refrigerated and which is reheated for hot holding
must be reheated so that all parts of the food reach 165°F for a minimum of 15 seconds and then held at or above
what temperature until served?
140°F
Which system is recommended for commands donating excess food to follow?
Hazard Analysis and Critical Control Points (HACCP)
Frozen foods at shore based facilities may be thawed by completely submerging under running water that is
at or below what temperature?
70°F
The temperature of hot and cold foods on the serving line must be checked frequently to ensure that no food
is held between what temperatures?
41°F-140°F
Which temperature should all salad bar items remain under?
41°F
Which type of meals have the potential of providing ideal temperatures for rapid growth and multiplication of
pathogens?
Buffet
All salads, including the contents of a master container, must be used within how many hours after opening?
72
How many calendar days after opening must all meats and cheeses be consumed?
7
All meats and cheeses must be maintained at or below what temperature?
41°F
Which instruction contains procedures to establish and operate Auxiliary Resale Outlets (AROs)?
OPNAVINST 4060.4
How often must the Preventive Medicine Authority (PMA) ensure by inspection that vending machines are
maintained in a sanitary manner?
Quarterly
How often must the Preventive Medicine Authority (PMA) inspect non-government operated food vendors
operating mobile food service or canteen trucks?
Quarterly
Which personnel will normally inspect commissaries?
U.S. Army veterinary
Care may be provided for up to how many children by a private individual in a Navy family housing unit?

6
How often at a minimum must the Preventive Medicine Service conduct inspections of family home care
units?
Annually
How many days prior to opening a temporary food establishment must the individual or agency responsible
for the establishment contact the Preventive Medicine Authority (PMA) to obtain a permit to operate the facility?
30
How many general classes are food service operations divided into?
2
Which material grade must hoses be made of that are used to carry water for food preparation, drinking
water, ware washing and hand washing?
Food grade
Who can approve field expedient hand washing facilities?
Preventive Medicine Authority (PMA)
Which food safety system was developed to prevent the occurrence of potential food safety and sanitation
problems?
Hazard Analysis and Critical Control Points (HACCP)
How many principles is a Hazard Analysis and Critical Control Points (HACCP) plan divided into?
7
What is defined as a point, step, procedure in which a food safety hazard can be prevented, eliminated, or
reduced?
Critical Control Point (CCP)
What are defined as the criteria that must be met for each preventive measure associated with a Critical
Control Point (CCP)?
Critical Limits (CLs) 
Which publication must shipboard food service equipment comply with?
NAVSUP PUB 533

How many inches of clearance at a minimum must there be between the floor and floor-mounted equipment at
shore based facilities?
6”
How many inches of clearance at a minimum must there be between the floor and floor-mounted equipment
aboard ships?
8”
How many steps are there in the ware washing process?
6
If hot water is used for sanitization in manual ware washing operations, the sanitizing compartment of the sink
shall be designed with an integral heating device that is capable of maintaining water at or below which
temperature?
171°F
Every how many hours at a minimum must ware washing machines, sink compartments, basins, or other
receptacles used for washing and rinsing equipment and utensils be cleaned?
24
What is the minimum temperature which must be maintained by the wash solution in manual ware washing
equipment unless of course a different temperature is specified on the cleaning agent manufacturer’s label
instructions?
110°F
What is the minimum temperature that must be maintained for a single tank, stationary rack, single
temperature spray type ware washer machine which uses hot water to sanitize?
165°F
What is the minimum temperature that must be maintained for a single tank, conveyor, dual temperature spray
type ware washer machine which uses hot water to sanitize?
160°F
What is the minimum temperature that must be maintained for a stationary rack, dual temperature spray type
ware washer machine which uses hot water to sanitize?
150°F
What is the minimum temperature that must be maintained for a multi-tank, conveyor, multi-temperature
spray type ware washer machine which uses hot water to sanitize?
150°F
What is the minimum wash solution temperature that must be maintained for a spray type ware washer that
uses chemicals to sanitize?
120°F
What is the minimum water temperature that must be maintained if immersion in hot water is used for
sanitizing in a manual operation?
171°F
What is the minimum allowable PSI of the flow pressure of the fresh hot water sanitizing rinse in a ware
washing machine?
PSI
What is the maximum allowable PSI of the flow pressure of the fresh hot water sanitizing rinse in a ware
washing machine?
PSI
A sink with how many compartments is basic for proper manual ware washing procedures?
3
What affects detergent efficiency?
Water hardness
After washing, equipment food contact surfaces and utensils shall be sanitized in hot water manual operations
for at least how many seconds?
30
How often at a minimum must tableware be inspected by supervisory personnel?
Daily
Which method will be used to clean tables and seating areas during the meal period and prior to closing each
day?
Two pan
How often at a minimum must cutting boards be cleaned and sanitized?
After each use
How often at a minimum must microwave ovens be cleaned?
Daily
Which standard or its equivalent must be met by materials used in the construction of food service utensils
and equipment?
NSF Standard No. 2
Which type of material must not be installed as floor covering in food preparation areas, food storage areas,
ware washing areas, hand washing areas and toiled room areas where urinals and toilets are located?
Carpeting
How many foot candles of lighting must be available at any time in all food service areas and rooms to include
walk-in units?
10
How many foot candles at a minimum must the lighting on food preparation and ware washing work surfaces
be?
50
The lighting in packaged food and fresh produce sales areas, hand washing areas, ware washing areas,
equipment and utensil storage areas, and toilet areas must be at least 20 foot candles at a distance of how many
inches from the floor?
30
How often at a minimum must ventilation hoods and grease filters be cleaned of grease and dirt to avoid the
danger of fire?
Weekly
Temperatures in shipboard spaces exceeding which temperature must be immediately reported to the Medical
Department?
100°F
Any self-closing, slow closing or metering faucet installed in hand washing facilities must provide a flow of
water for a minimum of how many seconds without the need to reactivate the faucet?
15
Which series should be referenced for guidance on disposal of plastic materials at sea?
OPNAVINST 5090
Outside garbage storage areas or enclosures must not be located within how many feet of the food
establishment when possible?
100
How many times per week is it recommended that dumpsters and other containers used to store garbage be
thoroughly cleaned with high pressure water or steam whenever flies are present?
2
How often at a minimum should garbage produced in large volume be removed from the premises?
Daily
How often at a minimum must the Preventive Medicine Authority (PMA) inspect all food establishments
unless specifically exempted by the installation regulatory authority?
Monthly
How often at a minimum regardless of exemptions must all Navy and Marine Corps food establishments be
inspected?
Quarterly
What is the Food Establishment Inspection Report form number?
NAVMED 6240/1
Who is required to set a fixed risk category for each food establishment operating in their area of
responsibility?
Preventive Medicine Authority (PMA)
Which type of inspection shall be conducted to ensure establishments are built or remodeled per the approved
plans and specifications?
Pre-operational
Preventive Medicine Authority (PMA) personnel shall verify that critical violations found during food
establishment inspections have been corrected at the time of inspection or within how many days of the initial
routine inspection?
10
The Food Establishment Inspection Report is based on citing violations in how many different categories?
2
Which command is responsible for the design, construction, and maintenance of shipboard potable water
systems?
Naval Sea Systems Command (NAVSEASYSCOM)
