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Chief Advancement > NAVMED P-5010 Manual of Preventive Medicine > Flashcards

NAVMED P-5010 Manual of Preventive Medicine Flashcards

1
Q

What does it mean when the condition of a food bears or contains any poisonous or deleterious substance in a quanity which may render it injurious to health?

A

Adulterated

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2
Q

Advance preparation foods must be immediatly cooled after cooking after cooking to 41 degrees F or below within how long?

A

4 hours

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3
Q

What means acceptable to the Chief Bureau Medicine and Surgery (CHBUMED) based on determination of conformity with principles, practices, and generally recognized standards that protect public health?

A

Approved

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4
Q

What means water activity which is a measure of the free moisture in a food, is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature, and is indicated by the symbol?

A

aw

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5
Q

what is defined as the greater part?

A

Bulk Food

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6
Q

What is a unique combination of letters and numbers assigned to a shellfish control authority to a mulluscan shellfish dealer according to the provisions of the National Shellfish Sanitation Program?

A

Certification Number

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7
Q

What means reduced in size by methods including chopping, flaking, grinding, or mincing?

A

Comminuted

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8
Q

What is a point or procedure in a specific food system where loss of control may result in an unacceptable health risk?

A

Critical Control Point

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9
Q

What is a provision of HACCP that,if in noncompliance, is more likely than other violations to contribute to food contamination, illness, or environmental degradation?

A

Critical item

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10
Q

“Easily Movable” means weighing how much or less?

A

14kg or 30lbs

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11
Q

What includes a single case of illness such as one person ill from botulism or chemical poisoning?

A

Food Borne Disease Outbreak

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12
Q

What means a commercial operation that manufactures, packages, labels, or stores food for human consumption and does not provide food directly to a consumer?

A

Food processing plant

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13
Q

What means a biological, chemical, or physical property that may cause an unacceptable consumer health risk?

A

Hazard

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14
Q

What is a container designed and intended to be secure against the entry of microorganisms and in the case low acid canned food, to maintain the commercial sterility of its contents after processing?

A

Hermetically Sealed Container

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15
Q

What means a disease causing agent or microorganisim?

A

Pathogen

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16
Q

What is the symbol for the negative logarithm of the hydrogen ion concentration which is a measure of the degree of acidity or alkalinity of a solution?

A

pH

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17
Q

What is a basic major cut into which carcasses and sides of meat are separated?

A

Primal cut

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18
Q

The surrounding atmosphere generally contains what percentage of oxygen?

A

21%

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19
Q

What means solid waste not carried by water through the sewage system?

A

Refuse

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20
Q

What is the process of moderating food temperature by allowing a food to gradually increase from a temperature of -10F (-23C) to 25F (-4C) in preparaation for deep -fat frying or to facilitate even heat penetration during the cooking of previously block frozen food?

A

Slacking

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21
Q

What is a method of packaging raw or partially cooked food, where the product is placed in a sealed pouch with the air removed?

A

Sous Vide

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22
Q

What is the cleaning and sanitizing of food contact surfaces of equipment and utensils?

A

Ware Washing

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23
Q

Who reviews and approves the sanitary aspects of standards, specifications and design criteria prepared by other system commands?

A

CHBUMED

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24
Q

Who is responsible for the planning, design and construction of public works at all shore activities including messing and supporting facilities?

A

COMNAVFAVENGCOM

25
Q

Who administers the Navy Food Service Program?

A

COMNAVSUPSYSCOM

26
Q

What publication gives line of authority and direction for general mess operation?

A

NAVSUP PUB 486

27
Q

What are composed of traveling instructors devoted to training food service personnel and assisting ships and fields activities in improving facilities?

A

Navy Food Management Teams

28
Q

Who has the ultimate responsibility for ensuring food and beverages served within their jurisdiction are safe and wholesome?

A

Commanding Officer

29
Q

Who is responsible for procurement, reciept, inspection, storage, and issue of food items?

A

Supply Officer

30
Q

Smaller food establishments that are categorized as what risk type are require one designated person in charge of the facility?

A

Risk Type 1 or 2

31
Q

A supervisor/manager food service sanitation/food safety training course is required for all personnel designated as a person in charge is of what duration?

A

18-Hour

32
Q

A refresher supervisor/manager coures is required every how often?

A

3 Years

33
Q

All food service employees must revieve a minimum of how much initial food safety training?

A

4 Hours

34
Q

Temporary food service personnel assigned for 30 days or less must recieve how much initial training and orientation?

A

2 Hours

35
Q

Bartenders that do not prepare food require how much of initial food sanitation training?

A

1 Hour

36
Q

Food safety training must be offered per what series?

A

SECNAVINST 4061.1 series

37
Q

Food employees shall clean their hands and exposed portions of the arms with a cleaning compound by vigorously rubbing together the surfaces of their lathered hands and arms for at least how long and thoroughly rinsing with clean water?

A

20 Seconds

38
Q

What program is a major reengineering 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?

A

Subsistance Prime Vendor (SPV)

39
Q

What is still required on any local purchase food items not delivered by the SPV?

A

Fitness for human consumption

40
Q

Guidelines for reciept of meats an poulty me be found in NAVSUP PUB 421 and what other publication?

A

NAVSUP PUB 486

41
Q

Shell eggs must be recieved at what temperature or less and cooled and maintained at 41* F or below?

A

45* F

42
Q

Who will perform random sampling called “Cursory product compliance evaluation” of deliveries to evaluate wholesomeness of subsistence?

A

AVI’s

43
Q

Vegetable of uncertain origin and those purchased in forign countries, as well as those suspected of being contaminated with pathogenic organisms, nust be chemically disinfected by immersion for at least 15 min in a 100 ppm free available chlorine (FAC) solution for how long in a 50 ppm FAC solution?

A

30 Min

44
Q

Containers or bulk lots of food will be stored how far above the floor and 4 inches from walls, on clean racks, dollies, non wood pallets or other easily cleanable surfaces?

A

6 inches

45
Q

Required temperature ranges are what for refrigeration and 0* F or below for freezers?

A

31-41* F

46
Q

Frost or glaze ice must not be allowed to accumulate to more than how much in thickness on the interior surfaces or on the refrigeration coils?

A

1/4 inch

47
Q

Any prolonged deviation (MORE THAN HOW LONG) from the recommended storage temperatures must be promptly reported to the food service officer and PMA for appropriate action?

A

4 hours

48
Q

Refrigerators that contain advance prepared PHF will also have temperatures logged twice daily. Logs must be maintained in the facility for at least how long?

A

1 year

49
Q

Ice cream being dispensed by a scoop can be held between what tempatures to facilitate serving?

A

6* F and 10* F

50
Q

PHF that is cooked, cooled and 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 165F (74C) for at least how long?

A

15 seconds

51
Q

Food reheated in a microwave shall be covered, rotated and stirred until the internal product temperature reaches 165*F then it must remain covered for how long to obtain temperature equilibrium?

A

2 Min

52
Q

Ready to eat food from a commercially processed hermetically sealed container or packaging shall be heated to a temperature of at least what temperature for hot holding?

A

141*F

53
Q

What 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 nonrefrigerated spaces?

A

Semiperishable

54
Q

Heavily infested food i.e. how many or more living or dead insects per pound must be surveyed?

A

Seven

55
Q

Lightly infested food should be immediatly removed placed in a freezer for how long, sifted to remove the insects and used as soon as possible?

A

72 Hours

56
Q

To kill all insects in all stages the infested product must be kept at 0*F for how long?

A

2 weeks

57
Q

Ground beef should be cooked to a minimum internal temperature for 15 seconds or until jucies run clear?

A

155*F

58
Q

Cook bulk amounts of scrambled eggs in small batches of no more that what quanity?

A

3 quarts

59
Q

A waiver may be requested based on a written HACCP plan from the PMA to extend “Advanced Preparation” holding time from 72 hours up to how long?

A

7 days

Chief Advancement (11 decks)

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