P5010 Chpt 1 2 7 8 9 Flashcards
What is in chapter 1?
Food safety
What is in chapter 2?
Sanitation of living spaces
What is in chapter 7?
Wastewater treatment and disposal, ashore and afloat
What is in chapter 8?
Medical entomology and pest control
What is in chapter 9?
Preventative medicine for ground forces
Who establishes sanitary standards for food, procurement, inspection, storage, preparation, serving and disposal?
Chief, BUMED
Who administers the Navy Food Service Program?
Commander, NAVSUPSYSCOM
Who administers the substinence Program for the Navy?
Deputy Commander for Support Services
Who is responsible for perparation of food service equipment specifications?
Commander, NAVSUPSYSCOM
Who administers the Food Service Program for USMC?
CMC
Who has ultimate responsibility of food served in their jurisdiction?
CO
Who is responsible for procurement, receipt, inspection and storage of food services?
Supp-O
Who is in charge of food preparation, serving and storage?
FSO
How many hours of a course is required for supervisors/managers?
18hrs
Refreshed every 3yrs
Certified to teach 4hr course
How many hour course do food service employees receive for food serving safety?
4hrs within 30 days of employment
An addition 4hrs is required annually
Food service employees staying for less than 30 days need to receive how much training?
2hrs
How many hours of training do bartenders need?
1 hour
How often do IDCs need sanitation/safety instructor requal?
3yrs
Authority to teach supervisor/manager food service training under direction of what command?
NAVENPVNTMEDU
How long after heating must food be consumed?
4hrs
What form are mess physical findings recorded?
SF600
Exclude persons from food service if they have traveled OCONUS within past how many days?
50 days
How long are hands/arms lathered for during cleaning?
20 seconds
Substinence prime vendors will deliver to dining facilities within how many hours of ordering?
48hrs
Minimum pasteurization % for milk?
90%
Milk temp upon delivery must not exceed?
45*
Egg temps must not reach ? upon delivery/strorage?
Deliver @ 45
Store @ 41
What temp are cheeses held at?
How much is discarded if molded?
41*
1/2” is discarded
What are the 3 types of compliance evaluations?
Cursory
Routine
Special Compliance
What is the vegetable/water soak time per ppm?
30min @ 50ppm
15min @ 100ppm
How far from walls must bulk storage be kept?
6” from floor
4” from wall
What type of storage bases are not authorized for food storage?
Wood pallets
Food service thermometers must be accurate within how many degrees?
+/- 3
What type of thermometer is prohibited in food storage?
Mercury
Proper fridge/freezer temp range?
Fridge- 32-41
Freezer- 0 and below
What is the max amount of frost accumulation allowed?
1/4”
How often are food storage temps verified?
2 x day
Prolonged deviations +4hrs reported to FSO
How long are reefer logs maintained?
1 year
Food requiring refrigeration after prep will be cooled to ? within how long?
Cooled to 41 w/in 4hrs
Ice cream temps
6-10*
How long is wet storage authorized?
24-36hrs
Applies to vegetables and lobsters
What are the only items allowed to be stored directly on fridge shelves?
Unpeeled hard skinned fruit/veggies
How much space is left between tops of food storage and air ducts?
6”
What is the max amount of eggs that can be cooked at once in bulk?
3 quarts
How quickly must salad and materials be used?
Within 72hrs of opening
Meats and cheese storage temps?
41*
How far above the deck is equipment raised?
6”
8” on ships
4” if no part under equip is more than 6” from cleaning access
Dishwasher machine temp?
171*
How often is silver ware washer cleaned?
24hrs
Manual washing temp?
110*
How long are steam safety relief valve chains?
18”
How often are sponges cleaned?
After each meal
Temps above ? require notification of MDR?
100*
