Prev Med 6.4

Question 1

Water for food facilities must be what?

Answer 1

Come from an approved system such as public or non public treated according to law

Question 2

Bottle water should be obtained how?

Answer 2

through and approved source

Question 3

oconus facilities water quality should meet what?

Answer 3

Overseas environmental baseline guidance document

Question 4

Non drinking water is only used for what?

Answer 4

Non culinary purposes such as air conditioning, non food equipment and Fire protection

Question 5

Who is responsible for ensuring the bulk water is tested daily?

Answer 5

Food Service managers

Question 6

Water capacity should meet what?

Answer 6

peak water demands of the food establishment

Question 7

Water pressure should be provided to what?

Answer 7

all fixtures and equipment needing water

Question 8

Water temp for sinks

Answer 8

at least 100 but no exceed 120

Question 9

automatic faucets should provide water flow for how long?

Answer 9

15 seconds

Question 10

Food waster grinder and pulpers requirements

Answer 10

have adequate supply of water

separate from any other fixture or sink

Question 11

How many toilets’ and urinals

Answer 11

at least one toilet, preferable separate for staff and customer

Question 12

how many service sinks (for mopping ETC)

Answer 12

at least one with floor drain

cannot use toilets or urinals as dumping

Question 13

Receptacles( trash cans) should be what?

Answer 13

durable
Leak proof
non absorbent

Question 14

Female bathrooms should have what?

Answer 14

Covered receptacle for sanitary napkins

Question 15

What material cannot be used in food prep and serving areas

Answer 15

Carpeting or similar materials

Question 16

Light bulbs in ares that is used for storage do not have to be what?

Answer 16

shielded, coated or shatter resistant

Question 17

Each handwashing sink must come with what?

Answer 17

a supply of hand cleaning liquid, powder or bar soap

Question 18

What will be used to dry hands?

Answer 18

Disposable paper towels or hated hand dryers

Question 19

What is needed to be by all hand washing sinks used by employees

Answer 19

poster stating they must wash thier hands

Question 20

Where’s is 108 Lux lighting allowed

Answer 20

30 inches above the floor in walk in fridges and dry food storages

Question 21

215 Lux lighting will be available where?

Answer 21

surfaces where food is provided for self-service or where fresh produce is sold
inside equipment and reach in and under refers
30in(75cm) above the floor in area used for handwashing, ware washing and equipment storage

Question 22

540 lux lighting is where

Answer 22

surface where employees are working with PHF foods or dangers equipment, knives/slicers
must be shielded/ coated and shatterproof

Question 23

Fire extinguisher with a red square b is used to fight what?

Answer 23

gasoline, grease and solvents

Question 24

When will cleaning be performed

Answer 24

as often as needed to keep clean
should be done during periods of low amounts of food is out
grease traps and other foods traps should be cleaned as often as possible.

Question 25

how are mops maintained

Answer 25

in a position that allows them to air dry with soiling other items
mop head down
kept trimmed and replaced when soiled or no longer servicable

Question 26

how are pest controlled

Answer 26

eliminating harborage
inspecting incoming foods
using traps and other control methods
using a first in first out rotation

Question 27

Explain the Integrated pest management system

Answer 27

Deny access to buildings
deny pest food, water or shelter
used a licensed PCO
use pesticides after facility is closed and employees are gone

Question 28

list some characteristics of pests for food establishment cockroach

Answer 28

strong oily odor
most common German
egg casing as brown, black or maroon
live breed in dark moist hard to clean areas

Question 29

list some characteristics of pests for food establishment flies

Answer 29

house flies-most likely to spread disease
fruit flies-smallest of the three and attracted to fruit
blow flies-larger than house flies blue green and bronze

Question 30

list some characteristics of pests for food establishment moths and beetles

Answer 30

saw toothed grain beetle
rice weevils
Indian meal moth
feed on dry products

Question 31

How to identify containers or toxic materials and personal care items

Answer 31

legible manufactures name

kept in original containers

Question 32

how are working containers kept

Answer 32

labeled with common name
separate in a locked area with restricted access
only those needed by establishment are kept on premise
used accordingly to law, manufactures directions and instruction applied by certified personnel

Question 33

What are the rules for powdered pesticides?

Answer 33

powder pesticides will not be used

non toxic tracking powders like talcum may be used