NAVMED P-5010 CH.1

Question 0

How often should temps be taken for refrigerators that store advance prepared potentially hazardous food?

Answer 0

Twice daily, log books kept for 1 year

Question 1

Food service employees are required to receive initial food safety training within how many days of reporting?

Answer 1

30

Question 2

How often do you re-certify?

Answer 2

3yrs

Question 3

How many hours of training for person in charge?

Answer 3

18hrs

Question 4

How many hours for temporary food employees?

Answer 4

2hrs

Question 5

How many hours for full-time food employees?

Answer 5

4hrs

Question 6

Temporary food employees work for how many days?

Answer 6

less than 90

Question 7

Dairy can be received at what temp? and be cooled at what temp?

Answer 7

45F - 41F

Question 8

Dry storage food must be kept off the ground at least ___inches and 4 inches from the wall?

Answer 8

6 - 4

Question 9

Hot holding food kept at what temp?

Answer 9

135-140

Question 10

Fish cooked at what temp?

Answer 10

155

Question 11

Whole meat or ground beef cooked at what temp?

Answer 11

155

Question 12

Poultry cooked at what temp?

Answer 12

165