Prev Med 6.6

Question 1

Define a Highly susceptible population

Answer 1

Persons who are more likely than other people in the general population to experience food borne diseases

Question 2

examples of HSP

Answer 2

Immunocompromised
Preschool age children
older adults
military and DOD in the field
obtaining food from a facility like custodial and health care

Question 3

Define Potentially hazardous food (Time/ Temp control for safety) (TCS food)

Answer 3

Food that requires Time and temperature control to limit pathogenic microorganisms’ growth or toxin formation
food that supports the growth of microorganisms

Question 4

Define Regulatory authority

Answer 4

qualified DOD or civilians that work in prev med, public health, vector medical commands having jurisdiction over food establishments

Question 5

Define PIC

Answer 5

individual presents at a food establishment who is responsible for operation at time of inspection

Question 6

Medical Authrotiy

Answer 6

commander of the MTF or tactical unit who authority is above the Preventive medicine unit conducting audits

Question 7

Define Food

Answer 7

raw, cooked or processed edible substances or ingredient used for wholesale or in part for human consumption or chewing gum
Color additives or dyes or other substances made by a process of synthesis derived from vegetable, animal mineral or other source

Question 8

Define Hazard

Answer 8

As it relates to HACCP means any biological, chemical or physical property that can cause unacceptable risk

Question 9

Define Foodborne illness

Answer 9

illness transmitted to people by food

Question 10

what is DD form 2972

Answer 10

Food facility risk assessment survey

used to determine inspection frequency based on risk

Question 11

What is the DD form 2973

Answer 11

Food Operation inspection report
Pre-op inspections
routine inspections
follow up inspections
used by food facility mangers to conduct self evals

Question 12

What is the DD 2974

Answer 12

Tactical Kitchen Inspection report

use in tactical envviorment

Question 13

What is the DD form 2971

Answer 13

• Conditional Employee or Food employee reporting agreement
• used to inform employees of their obligations to report any listed conditions to the PIC to preclude the transmission of food borne illness

Question 14

The PIc should do what for self evals

Answer 14

perform weekly inspections using the guidelines

keep records of weekly inspections for 1 year

Question 15

What is pre-operational inspection?

Answer 15

initial inspection conducted following an approval to operate a new food concession or newly renovated food establishment

Question 16

What is a routine inspection?

Answer 16

regular scheduled or unscheduled inspection

Question 17

What is a follow up inspection?

Answer 17

Supplemental inspection usually conducted after seven days of initial

Question 18

Define complaint inspection?

Answer 18

inspection conducted due to customer complaint

Question 19

Define walkthrough inspection?

Answer 19

unscheduled informal inspection

Question 20

Fully compliant inspection rating means?

Answer 20

no deficiencies

Question 21

sustainably compliant means

Answer 21

no imminent health hazards and two or less critical findings corrected on site and five or less noncritical

Question 22

Partially compliant?

Answer 22

No IHH and three or more critical findings COS and or 6 or more noncritical findings

Question 23

Non-Compliant

Answer 23

IHH is present or any critical findings not COS

Question 24

inspector competency means?

Answer 24

an authorized representative shall have the knowledge, skills and ability to adequately perform the required duties

Question 25

Capatilized means?

Answer 25

defined in the glossary and alert reader to

specific meaning assigned to it

Question 26

Italicized words mean

Answer 26

provisions are not requirements
conveys relevant information about specific exceptions or alternative mean for compliance
usually has words like should, except and may

Question 27

Critical categories for food inspection are marked how?

Answer 27

• Is located at the end showing all items are critical

anything not marked in a Asterix section are considered critical

Question 28

Noncritical markings are shown how?

Answer 28

any provision followed by a bold Super scripted (N)

all provisions following tag line without a *

Question 29

Swing

Answer 29

may or may not be critical depending on circumstances

Any provisions that are followed by bold superscripted S

Question 30

“shall” means

Answer 30

the act is imperative

Question 31

“may not “ means

Answer 31

means absolute prohibition

Question 32

“May” means?

Answer 32

is permissive and mean the act is allowed

Question 33

“Should” Means?

Answer 33

means the action is recommended

Question 34

Debatable provision numbers

Answer 34

1-501-112

1-501-11

Question 35

Non debatable provision

Answer 35

1-111-100

1-11-10

Question 36

Blocks 1-3 of food safety insepctions

Answer 36

1 facility name
2address
3location

Question 37

Block 4/5/6 of food inspection

Answer 37

4 Date
5 Inspection types
6 Inspectors name

Question 38

Block 7/8/9 of food safety

Answer 38

7 start
8 end
9 PIC infor

Question 39

Block 10/11/12 of food safety

Answer 39

number and type of deficiency
inspection rating
compliance status

Question 40

Block 15/16/17/18

Answer 40

15 Inspection type
16 Temperature observation
17 remarks
18 Signature

Question 41

food safety report distrubtuion

Answer 41

Original to CO having authority over food establishment via the COC
COPY to PIC and keep a record