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Occupational References > P5010 Chpt 1 2 7 8 9 > Flashcards

P5010 Chpt 1 2 7 8 9 Flashcards

1
Q

What is in chapter 1?

A

Food safety

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2
Q

What is in chapter 2?

A

Sanitation of living spaces

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3
Q

What is in chapter 7?

A

Wastewater treatment and disposal, ashore and afloat

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4
Q

What is in chapter 8?

A

Medical entomology and pest control

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5
Q

What is in chapter 9?

A

Preventative medicine for ground forces

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6
Q

Who establishes sanitary standards for food, procurement, inspection, storage, preparation, serving and disposal?

A

Chief, BUMED

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7
Q

Who administers the Navy Food Service Program?

A

Commander, NAVSUPSYSCOM

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8
Q

Who administers the substinence Program for the Navy?

A

Deputy Commander for Support Services

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9
Q

Who is responsible for perparation of food service equipment specifications?

A

Commander, NAVSUPSYSCOM

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10
Q

Who administers the Food Service Program for USMC?

A

CMC

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11
Q

Who has ultimate responsibility of food served in their jurisdiction?

A

CO

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12
Q

Who is responsible for procurement, receipt, inspection and storage of food services?

A

Supp-O

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13
Q

Who is in charge of food preparation, serving and storage?

A

FSO

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14
Q

How many hours of a course is required for supervisors/managers?

A

18hrs
Refreshed every 3yrs
Certified to teach 4hr course

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15
Q

How many hour course do food service employees receive for food serving safety?

A

4hrs within 30 days of employment

An addition 4hrs is required annually

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16
Q

Food service employees staying for less than 30 days need to receive how much training?

A

2hrs

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17
Q

How many hours of training do bartenders need?

A

1 hour

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18
Q

How often do IDCs need sanitation/safety instructor requal?

A

3yrs

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19
Q

Authority to teach supervisor/manager food service training under direction of what command?

A

NAVENPVNTMEDU

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20
Q

How long after heating must food be consumed?

A

4hrs

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21
Q

What form are mess physical findings recorded?

A

SF600

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22
Q

Exclude persons from food service if they have traveled OCONUS within past how many days?

A

50 days

23
Q

How long are hands/arms lathered for during cleaning?

A

20 seconds

24
Q

Substinence prime vendors will deliver to dining facilities within how many hours of ordering?

A

48hrs

25
Q

Minimum pasteurization % for milk?

A

90%

26
Q

Milk temp upon delivery must not exceed?

A

45*

27
Q

Egg temps must not reach ? upon delivery/strorage?

A

Deliver @ 45

Store @ 41

28
Q

What temp are cheeses held at?

How much is discarded if molded?

A

41*

1/2” is discarded

29
Q

What are the 3 types of compliance evaluations?

A

Cursory
Routine
Special Compliance

30
Q

What is the vegetable/water soak time per ppm?

A

30min @ 50ppm

15min @ 100ppm

31
Q

How far from walls must bulk storage be kept?

A

6” from floor

4” from wall

32
Q

What type of storage bases are not authorized for food storage?

A

Wood pallets

33
Q

Food service thermometers must be accurate within how many degrees?

A

+/- 3

34
Q

What type of thermometer is prohibited in food storage?

A

Mercury

35
Q

Proper fridge/freezer temp range?

A

Fridge- 32-41

Freezer- 0 and below

36
Q

What is the max amount of frost accumulation allowed?

A

1/4”

37
Q

How often are food storage temps verified?

A

2 x day

Prolonged deviations +4hrs reported to FSO

38
Q

How long are reefer logs maintained?

A

1 year

39
Q

Food requiring refrigeration after prep will be cooled to ? within how long?

A

Cooled to 41 w/in 4hrs

40
Q

Ice cream temps

A

6-10*

41
Q

How long is wet storage authorized?

A

24-36hrs

Applies to vegetables and lobsters

42
Q

What are the only items allowed to be stored directly on fridge shelves?

A

Unpeeled hard skinned fruit/veggies

43
Q

How much space is left between tops of food storage and air ducts?

A

6”

44
Q

What is the max amount of eggs that can be cooked at once in bulk?

A

3 quarts

45
Q

How quickly must salad and materials be used?

A

Within 72hrs of opening

46
Q

Meats and cheese storage temps?

A

41*

47
Q

How far above the deck is equipment raised?

A

6”
8” on ships
4” if no part under equip is more than 6” from cleaning access

48
Q

Dishwasher machine temp?

A

171*

49
Q

How often is silver ware washer cleaned?

A

24hrs

50
Q

Manual washing temp?

A

110*

51
Q

How long are steam safety relief valve chains?

A

18”

52
Q

How often are sponges cleaned?

A

After each meal

53
Q

Temps above ? require notification of MDR?

A

100*

Occupational References (19 decks)

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