Prev Med 6.5 Flashcards
Minimum operational requirements for field kitchen
field expedient handwashing stations and food prep and latrines
approved and safe adequate drinking water through approved sources
how to dispose of solid waste?
Bury/Incincerate/return to forward supply point/ follow local guidlines
how to dispose of liquid waste?
soakage
pits
trench
grease traps
Who develops the medical screening requirements for field kitchens?
Senior surgeon /CMD surgeon
Distance of latrines from food Areas
300ft or 100yds
downhill from kitchen
Distance of latrines from berthing areas?
90ft or 30yds
When only waterless handwashing available hat must employees do?
wear single use disposable gloves after using waterless means
Pipe and hose connections should meet what
NSF and ANSI standards
Frozen foods hsould be stored how?
0 F or -17.7C
Thawed rations should be stored at what temp
41 or below
TCS foods need to be cooked to what temp and held at what temp?
165/135 F
Refrigerated food need to be stored how?
41 or below
Insulated food contaiers are labled how?
common food name, time and temp when filled
TCS food must be consumed how fast after being filled in a IFC
4hrs
milk and milk products need to be storred at what temp?
41 F
Raw fruit and veggies are subjected to what?
chemical wash
Alternate approved veggies wash is
submerging fruits and veggies in 140 F drinking water for 1 minute
How is disinfection achieved?
hot water, a 100ppm concentration is prepared by mixing 1 Ou of household bleach into 2 gallons of cool water
Food cant be transported with what?
bulk fuel or chemicals
anyone using face camo can do what in the field galley
they may only take out the trash
