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NAVY ADVANCEMENT SEP 2019 > OPNAVINST 4061.4 > Flashcards

OPNAVINST 4061.4 Flashcards

1
Q

WHAT IS OPNAVINST 4061.4?

A

FOOD SAFETY TRAINING PROGRAM

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2
Q

WHAT ARE THE INSTRUCTION NUMBERS FOR THE FOOD SAFETY TRAINING PROGRAM?

A

OPNAVINST 4061.4 AND MCO 4061.1

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3
Q

WHEN WAS OPNAVINST 4061.4 RELEASED?

A

06-MAR-2008

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4
Q

FROM WHOM IS OPNAVINST 4061.4?

A

CHIEF OF NAVAL OPERATIONS COMMANDANT OF THE MARINE COPRS

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5
Q

WHAT IS THE SUBJECT OF OPNAVINST 4061.4?

A

FOOD SAFETY TRAINING PROGRAM

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6
Q

WHAT IS IS REFERENCE (a) OF OPNAVINST 4061.4?

A

(a) CONFERENCE FOR FOOD PROTECTION/AMERICAN NATIONAL STANDARDS INSTITUTES (CFP/ANSI) STANDARD, FOOD PROTECTION MANAGER CERTIFICATION PROGRAM

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7
Q

WHAT IS IS REFERENCE (b) OF OPNAVINST 4061.4?

A

(b) NAVMED P-5010-1, MANUAL OF NAVAL PREVENTATIVE MEDICINE, FOOD SAFETY

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8
Q

WHAT IS IS REFERENCE (c) OF OPNAVINST 4061.4?

A

(c) NAVSUP P-486, FOOD SERVICE MANAGEMENT - GENERAL MESSES

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9
Q

WHAT IS IS REFERENCE (d) OF OPNAVINST 4061.4?

A

2005 FOOD CODE, U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES, PUBLIC HEALTH SERVICES, FOOD AND DRUG ADMINISTRATION

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10
Q

WHAT IS THE STATED PURPOSE OF OPNAVINST 4061.4?

A

PURPOSE - TO ESTABLISH A MINIMUM FOOD SAFETY TRAINING PROGRAM FOR MILITARY AND CIVILIAN FOOD SERVICE AND SPECIFIC MEDICAL PERSONNEL. FOOD SAFETY IS A CRITICAL FORCE PROTECTION CONSIDERATION FOR OPERATIONAL AND NON-OPERATIONAL UNITS AS WELL AS FOR PROTECTING PUBLIC HEALTH. FOOD EMPLOYEES TRAINED IN BASIC FOOD SAFETY PRINCIPLES AND PRACTICES IS A KEY ELEMENT OF ALL FOOD SAFETY PROGRAMS.

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11
Q

WHAT DOES OPNAVINST 4061.4 CANCEL?

A

BUMEDINST 4061.2

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12
Q

ACCORDING TO OPNAVINST 4061.4, HOW IS FOOD SAFETY INSTRUCTOR DEFINED?

A

FOOD SAFETY INSTRUCTOR - REFERS TO A PERSON EITHER MILITARY OR CIVILIAN WHO HAS SUCCESSFULLY COMPLETED EITHER THE CATALOG OF NAVY TRAINING COURSE (CANTRAC) B-322-2101, “FOOD SAFETY MANAGER’S/SUPERVISOR’S COURSE,” OR ALTERNATIVELY SUCCESSFULLY DEMONSTRATED FOOD SAFETY COUR COMPETENCY KNOWLEDGE BY OBTAINMENT OF A FOOD PROTECTION MANAGER CERTIFICATION VIA A CFP/ANSI ACCREDITED EXAMINATINO AS SET FORTH BY REFERENCE (a).

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13
Q

WHO ADOPTS CFP/ANSI ACCREDITED EXAMINATIONS?

A

CFP/ANSI ACCREDITED EXAMINATIONS ARE GENERALLY ACCEPTED NATIONWIDE AS THE INDUSTRY STANDARDS AND ADOPTED BY STATE PUBLIC HEALTH REGULATORY PROGRAMS.

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14
Q

WHAT ENTITIES WILL MAINTAIN A CURRENT FOOD SAFETY TRAINING CERTIFICATION?

A

FOOD SAFETY INSTRUCTOR(S) AND PERSON(S) IN CHARGE (PIC) SHALL MAINTAIN A CURRENT FOOD SAFETY TRAINING CERTIFICATION IN ORDER TO COMPLY WITH MINIMUM REQUIREMENTS SET FORTH BY THIS INSTRUCTION.

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15
Q

HOW ARE FOOD SAFETY INSTRUCTORS SUPPOSED TO MAINTAIN CURRENT FOOD SAFETY KNOWLEDGE?

A

ALL FOOD SAFETY INSTRUCTORS SHOULD MAINTTAIN CURRENT FOOD SAFETY KNOWLEDGE VIA CONTINUING EDUCATION AND TRAINING.

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16
Q

HOW DOES OPNAVINST 4061.4 DEFINE FOOD EMPLOYEE?

A

REFERS TO AN INDIVIDUAL WORKING WITH UNPACKAGED FOOD, FOOD EQUIPMENT OR UTENSILS, OR FOOD CONTACT SURFACES.

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17
Q

WHAT IS THE ACRONYM FOR PERSON IN CHARGE?

A

PIC

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18
Q

HOW DOES OPNAVINST 4061.4 DEFINE PERSON IN CHARGE (PIC)?

A

REFERS TO THE INDIVIDUAL(S) AT THE FOOD ESTABLISHMENT RESPONSIBLE FOR ITS OPERATION.

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19
Q

WHAT CHARACTERISTIC OF A PIC IS NECESSARY IN ENSURING EMPLOYEES ADHERE TO FOOD SAFETY PRINCIPLES AND PRACTICES?

A

PIC CORE KNOWLEDGE FOR FOOD SAFETY IS CRITICAL FOR ENSURING FOOD EMPLOYEES ADHERE TO FOOD SAFETY PRINCIPLES AND PRACTICES.

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20
Q

WHAT REQUIRES A PIC TO BE PRESENT AT THE FOOD ESTABLISHMENT DURING ALL HOURS OF OPERATION?

A

PER REFERENCE (b), FOOD ESTABLISHMENTS DEFINED AS RISK CATEGORY 3 OR 4 REQUIRE A PIC TO BE PRESENT AT THE FOOD ESTABLISHMENT DURING ALL HOUR OF OPERATION.

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21
Q

WHAT CATEGORIES REQUIRE ONLY ONE DESIGNATED PIC AND HE/SHE IS NOT REQUIRED TO BE PRESENT AT ALL TIMES WHEN RTHE FOOD ESTABLISHMENT IS OPEN?

A

FOOD ESTABLISHMENTS CHARACTERIZED AS RISK CATEGORY CHARACTERIZED AS RISK CATEGORY 1 OR 2 REQUIRE ONLY ONE DESIGNATED PIC AND HE/SHE IS NOT REQUIRED TO BE PRESENT AT ALL TIME WHEN THE FOOD ESTABLISHMENT IS OPEN.

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22
Q

HOW DOES OPNAVINST 4061.4 DEFINED?

A

REFERS TO A FOOD SERVICE OPERATION THAT STORES, PREPARES, PACKAGES, SERVES, VENDS, OR OTHERWISE PROVIDES FOOD FOR HUMAN CONSUMPTION.

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23
Q

WHAT REFERENCE FURTHER DEFINES FACILITIES INCLUDED OR EXCLUDED FROM THIS DEFINITION OF FOOD ESTABLISHMENT?

A

REFERENCE (b) - NAVMED P-5010-1, MANUAL OF NAVAL PREVENTATIVE MEDICINE, FOOD SAFETY

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24
Q

WHO ARE PRIMARILY THE INSTRUCTORS FOR FOOD SAFETY MANAGER/SUPERVISOR COURSE B-322-2101?

A

AN ENVIRONMENTAL HEALTH OFFICER (NOBC 1860) OR PREVENTATIVE MEDICINE TECHNICIAN (NEC 8432) WHO MAINTAINS THE REQUIREMENTS OF A FOOD SAFETY INSTRUCTOR (AS SPECIFIED IN PARAGRAPH 3a ABOVE).

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25
Q

WHO ELSE COULD BE APPROVED TO INSTRUCT FOOD SAFETY MANAGER/SUPERVISOR COURSE B-322-2101?

A

OTHER MILITARY AND CIVILIAN FOOD SAFETY PROFESSIONALS WITH APPLICABLE EDUCATION BACKGROUNDS AND CREDENTIALS MAY BE APPROVED BY NAVY AND MARINE CORPS PUBLIC HEALTH CENTER (NMCPHC) TO TEACH COURSE B-322-2101 ON A CASE-BY-CASE BASIS.

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26
Q

WHO IS THE POINT OF CONTACT FOR REQUESTS TO TEACH COURSE B-322-2101?

A

NMCPHC TRAINING DIRECTOR IS THE POINT OF CONTACT FOR REQUESTS TO TEACH COURSE B-322-2101.

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27
Q

WHAT DOES CFP STAND FOR?

A

CONFERENCE FOR FOOD PROTECTION

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28
Q

WHAT ENTITIES HAVE TO ACCEPT THE ACCREDITING ORGANIZATION FOR THE FOOD PROTECTION MANAGER CERTIFICATION PROGRAM?

A

ACCEPTED BY THE CONFERENCE FOR FOOD PROTECTION (CFP) AND HAS MET THE CFP/ANSI STANDARD AS SET FORTH IN REFERENCE (a).

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29
Q

HOW DOES OPNAVINST 4061.4 DEFINE THE PREVENTATIVE MEDICINE AUTHORITY (PMA)?

A

THE MEDICAL DEPARTMENT REPRESENTATIVE ASSGNED PREVENTATIVE MEDICINE RESPONSIBILITIES WITHIN AN AREA OF OEPRATIONS (AO).

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30
Q

WHO PROVIDES FOOD SAFETY TRAINING PROGRAM OVERSIGHT AND RECOMMENDATIONS TO THE PMA?

A

FOOD SAFETY TRAINING PROGRAM OVERSIGHT AND RECOMMENDATION TO THE PMA WILL BE PROVIDED BY THE SENIOR NAVY ENVIRONMENTAL HEALTH OFFICER OR PREVENTATIVE MEDICINE TECHNICIAN FOR THE AO.

31
Q

WHAT REFERENCE(S) IS/ARE THE CFP/ANSI STANDARD FOR FOOD PROTECTION MANAGER CERTIFICATION PROGRAM?

A

REFERENCE (a) - CONFERENCE FOR FOOD PROTECTION/AMERICAN NATIONAL STANDARDS INSTITUTE (CFP/ANSI) STANDARD, FOOD PROTECTION MANAGER CERTIFICATION PROGRAM

32
Q

WHAT REFERENCE(S) PROVIDE DEPARTMENT OF THE NAVY POLICIES, PROCEDURES, AND RESPONSIBILITIES FOR IMPLEMENTING FOOD SAFETY PROGRAMS?

A

REFERENCE (b) - NAVMED P-5010-1, MANUAL OF NAVAL PREVENTATIVE MEDICINE, FOOD SAFETY

REFERENCE (c) - NAVSUP P-486, FOOD SERICE MANAGEMENT - GENERAL MESSES

33
Q

WHAT REFERENCE IS THE NATIONAL MODEL FOR SAFEGUARDING PUBLIC HEALTH AND ENSURING FOOD IS UNADULTERATED AND HONESTLY PRESENTED WHEN OFFEREED TO THE CONSUMER?

A

REFERENCE (d) - 2005 FOOD CODE, U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES, PUBLIC HEALTH SERVICE, FOOD AND DRUG ADMINISTRATION

34
Q

HOW DOES OPNAVINST 4061.4 DEFINE THE RESPONSIBILITIES OF OPNAVINST 4061.4?

A

MAINTAIN MINIMUM FOOD SAFETY TRAINING REQUIREMENTS AS SET FORTH BY THIS INSTRUCTION. INCLUDE FOOD SAFETY TRAINING REQUIREMENTS SPECIFIED IN THIS INSTRUCTION IN WRITTEN CONTRACT AGREEMENTS AS APPLICABLE FOR CONTRACT FOOD EMPLOYEES AND PIC.

35
Q

ACCORDING TO OPNAVINST 4061.4, WHAT REFERENCE DETAILS MINIMUM FOOD SFETY TRAINING REQUIREMENTS?

A

REFERENCE (b) - NAVMED P-5010-1, MANUAL OF NAVAL PREVENTATIVE MEDICINE, FOOD SAFETY

36
Q

WHERE MUST A “PORTION” OF THE TRAINING BE PRESENTED?

A

A PORTION OF THE TRAINING SHALL BE PRESENTED IN THE FOOD ESTABLISHMENT TO DEMONSTRATE CORRECT AND INCORRECT USAGE OF FOOD SERVICE EQUIPMENT AN UTENSILS.

37
Q

FOOD EMPLOYEES WILL RECEIVE A MINIMUM OF HOW MANY HOURS INITIAL FOOD SAFETY TRAINING PRIOR TO WORKING IN A FOOD ESTABLISHMENT?

A

FOOD EMPLOYEES SHALL RECEIVE A MINIMUM OF 4 HOURS INITIAL FOOD SAFETY TRAINING PRIOR TO WORKING IN A FOOD ESTABLISHMENT.

38
Q

FOOD EMPLOYEES MUST ALSO HAVE HOW MANY HOURS OF FOOD SAFETY TRAINING ANNUALLY?

A

IN ADDITION TO THE INITIAL TRAINING, FOOD EMPLOYEES SHALL RECEIVE A MINIMUM OF 4 HOURS FOOD SAFETY TRAINING ANNUALLY.

39
Q

DOES REFRESHER FOOD SAFETY TRAINING NEED TO BE CONSECUTIVE?

A

REFRESHER FOOD SAFETY TRAINING IS NOT REQUIRED TO BE DELIVERED IN A CONSECUTIVE 4-HOUR BLOCK OF TIME.

40
Q

FOOD SAFETY TRAINING NEEDS TO INCLUDE BUT IS NOT LIMITED TO WHAT?

A

FOOD SAFETY TRAINING SHALL INCLUDE, BUT IS NOT LIMITED TO THE CENTERS FOR DISEASE CONTROL AND PREVENTION (CDC) 5 FOOD BORNE ILLNESS OUTBREAK RISK FACTORS.

41
Q

HOW MANY CENTERS FOR DISEASE CONTROL AND PREVENTION (CDC) FOOD BORNE ILLNESS OUTBREAK FACTORS ARE THERE?

A

FIVE

42
Q

WHAT IS THE FIRST CDC OUTBREAK RISK FACTOR?

A

(1) FOOD FROM UNSAFE SOURCES

43
Q

WHAT IS THE SECOND CDC OUTBREAK RISK FACTOR?

A

(2) INADEQUATE COOKING

44
Q

WHAT IS THE THIRD CDC OUTBREAK RISK FACTOR?

A

(3) IMPROPER HOLDING/TIME-TEMPERATURE

45
Q

WHAT IS THE FOURTH CDC OUTBREAK RISK FACTOR?

A

(4) CONTAMINATED EQUIPMENT/CROSS CONTAMINATION PROTECTION

46
Q

WHAT IS THE FIFTH CDC OUTBREAK RISK FACTOR?

A

(5) POOR PERSONAL HYGIENE

47
Q

WHO IS RESPONSIBLE FOR ENSURING ALL FOOD EMPLOYEES MEET THE MINIMUM FOOD SAFETY TRAINING REQUIREMENTS?

A

THE FOOD ESTABLISHMENT PIC IS RESPONSIBLE FOR ENSURING ALL FOOD EMPLOYEES MEET THE MINIMUM FOOD SAFETY TRAINING REQUIREMENTS?

48
Q

THE PIC OF FOOD ESTABLISHMENTS SHALL OBTAIN AND MAINTAIN WHAT?

A

THE PIC OF FOOD ESTABLISHMENTS SHALL OBTAIN AND MAINTAIN FOOD SAFETY TRAINING CERTIFICATION.

49
Q

HOW LONG IS THE TRAINING CERTIFICATION IS VALID?

A

TRAINING CERTIFICATION IS VALID FOR MAXIMUM OF 5 YEARS UNLESS A SPECIFIC CFP/ANSI ACCREDITED EXAM SPECIFIES A SHORTER INTERVAL.

50
Q

WHAT ENTITIES SET FORTH THE REQUIREMENTS FOR RENEWAL CERTIFICATION?

A

RENEWAL CERTIFICATION SHALL FOLLOW REQUREMENTS SET FORTH BY THE CURRENT NMCPHC OR CFP/ANSI ACCREDITED CERTIFICATION PROCEDURES.

51
Q

HOW MUCH TRAINING IS ASSIGNED FOR TEMPORARY FOOD EMPLOYEES ASSIGNED FOR 30 DAYS OR LESS?

A

TEMPORARY FOOD EMPLOYEES ASSIGNED FOR 30 DAYS OR LESS SHALL RECEIVE 2 HOURS OF INITIAL TRAINING AND ORIENTATION PRIOR TO WORKING IN A FOOD ESTABLISHMENT.

52
Q

CONCERNING THE TRAINING ASSIGNED TO TEMPORARY EMPLOYEES ASSIGNED FOR LESS THAN 30 DAYS, ON WHAT SHOULD THE TRAINING FOCUS?

A

TRAINING SHOULD FOCUS ON THE CDC RISK FACTORS FOR FOOD BORNE DISEASE OUTBREAKS.

53
Q

HOW MANY HOURS OF TRAINING IS REQUIRED FOR BARTENDERS THAT DO NOT PREPARE OR HANDLE FOOD?

A

BARTENDERS THAT DO NOT PREPARE OR HANDLE FOOD SHAL RECEIVE 2 HOURS OF INITIAL FOOD SAFETY TRAINING PRIOR TO WORKING IN A FOOD ESTABLISHMENT.

54
Q

CONCERNING THE TRAINING FOR BARTENDERS THAT DO NOT HANDLE FOOD, ON WHAT SHOULD THEIR TRAINING FOCUS?

A

TRAINING SHOULD FOCUS ON WASHING AND SANITIZING GLASSES AND PERSONAL HYGIENE.

55
Q

HOW MANY DIFFERENT SOURCES ARE THERE FOR INITIAL AND ANNUAL FOOD EMPLOYEE FOOD SAFETY TRAINING?

A

THREE

56
Q

WHAT IS THE FIRST SOURCE FOR INITIAL AND ANNUAL FOOD EMPLOYEE FOOD SAFETY TRAINING?

A

(1) ANY QUALIFIED FOOD SAFETY INSTRUCTORS AS SET FORTH IN PARAGRAPH 3a. THE PIC SHALL BE A QUALIFIED FOOD SAFETY INSTRUCTOR AND RESPONSIBLE TO ENSURE ALL EMPLOYEES MAINTAIN THE MINIMUM FOOD SAFETY TRAINING REQUIRMENTS.

57
Q

WHAT IS THE SECOND SOURCE FOR INITIAL AND ANNUAL FOOD EMPLOYEE FOOD SAFETY TRAINING?

A

(2) QUALIFIED INSTRUCTORS ATTACHED TO AREA PREVENTATIVE MEDICINE SERVICES, NAVAL HOSPITALS OR FLEET/FLEET MARINE FORCE OPERATIONAL UNITS, OR U.S. ARMY VETERINARY SERVICE PERSONNEL ASSIGNED TO NAVAL INSTALLATIONS.

58
Q

WHAT IS THE THIRD SOURCE FOR INITIAL AND ANNUAL FOOD EMPLOYEE FOOD SAFETY TRAINING?

A

(3) NAVY/MARINE CORPS FOOD MANAGEMENT TEAM QUALIFIED INSTRUCTORS.

59
Q

HOW MANY SOURCES ARE THERE FOR PIC/SUPERVISOR FOOD SAFETY TRAINING CERTIFICATION?

A

TWO

60
Q

WHAT IS THE FIRST SOURCE FOR PIC/SUPERVISOR FOOD SAFETY TRAINING CERTIFICATION?

A

(1) QUALIFIED INSTRUCTORS OF COURSE B-322-2101

61
Q

WHAT IS THE SECOND SOURCE FOR PIC/SUPERVISOR FOOD SAFETY TRAINING CERTIFICATION?

A

(2) SUCCESSFUL COMPLETION OF ANY CFP/ANSI ACCREDITED FOOD PROTECTION MANAGER EXAMINATION.

62
Q

CONCERNING OPNAVINST 4061.4, WHAT ENTITIES SHALL ISSUE DIRECTIVES AS NECESSARY TO IMPLEMENT THIS INSTRUCTION?

A

COMMANDING OFFICERS, OFFICERS IN CHARGE, MASTERS, ETC. OF U.S. NAVY, U.S. MARINE CORPS, AND MIILITARY SEALIFT COMMAND ACTIVITIES SHALL ISSUE DIRECTIVES AS NECESSARY TO IMPLEMENT THIS INSTRUCTION.

63
Q

CONCERNING OPNAVINST 4061.4, WHAT ENTITES SHALL ENSURE COMPLIANCE?

A

MILITARY AND CIVILIAN MANAGERS OF CLUBS, MESSES, AND DEPARTMENT OF DEFENSE (DOD)COMMISSARY STORES ON U.S. NAVY AND MARINE CORPS INSTALLATIONS, AND EXCHANGE FACILITIES SHALL ENSURE COMPLIANCE WITH THIS INSTRUCTION.

64
Q

FOOD SAFETY TRAINING DOCUMENTATION SHALL BE RETAINED AND BY WHOM?

A

FOOD SAFETY TRAINING DOCUMENTATION SHALL BE RETAINED ON SITE AT THE FOOD ESTABLISHMENT BY THE PIC FOR EACH FOOD EMPLOYEE.

65
Q

WHAT LISTS MINIMUM FOOD SAFETY TRAINING TOPICS FOR FOOD EMPLOYEES AHD SHALL BE USED FOR DOCUMENTATION?

A

NAVMED 4061/1, FOOD SAFETY TRAINING LOG, LISTS MINIMUM FOOD SAFETY TRAINING TOPICS FOR FOOD EMPLOYEES AND SHALL BE USED FOR DOCUMENTATION.

66
Q

CAN OTHER TRAINING DOCUMENTATION FORMATS BE USED?

A

YES

67
Q

WHAT ENTITY MUST APPROVE OTHER TRAINING DOCUMENTATION FORMATS (IF ALLOWED)?

A

OTHER TRAINING DOCUMENTATION FORMATS APPROVED BY THE PMA (PREENTATIVE MEDICINE AUTHORITY) THAT MEET THE MINIMUM REQUIREMENTS MAY BE USED.

68
Q

WHERE IS PIC TRAINING CERTIFICATION MAINTAINED?

A

PIC (PERSON IN CHARGE) TRAINING CERTIFICATION SHALL BE MAINTAINED ON SITE AT THE FOOD ESTABLISHMENT.

69
Q

WHO REVIEWS FOOD SAFETY TRAINING RECORDS?

A

PMA (PREVENTATIVE MEDICINE AUTHORITY)

70
Q

WHEN ARE FOOD SAFETY TRAINING RECORDS REVIEWED?

A

THE PMA SHALL REVIEW FOOD SAFETY TRAINING RECORDS DURING ROUTINE FOOD SAFETY/SANITATION INSPECTIONS.

71
Q

HOW ARE NON-COMPLIANCE FINDINGS ANNOTATED?

A

NON-COMPLIANCE FINDILNGS SHALL BE ANNOTATED ON THE FOOD SAFETY INSPECTION FORM.

72
Q

WHEN WAS NAVMED 4061/1 REVISED?

A

REV. 05-2005

73
Q

WHAT IS FORM NAVMED 4061/1?

A

FOOD SAFETY TRAINING LOG

74
Q

WHO SIGNED OPNAVINST 4061.4?

A

E.G. USHER III, DEPUTY COMMANDANT FOR INSTALLATIONS AND LOGISTICS AND A.M. ROBINSON, JR., SURGEON GENERAL OF THE NAVY

NAVY ADVANCEMENT SEP 2019 (13 decks)

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