PREVMED TEST 2 31.8 Flashcards
What are some approved water system sources?
Public water, non-public constructed, maintained, and operated
What guidance states water uses and testing for field/deployed food service operations?
TB MED 577
NAVMED P-5010-10
AFMAN 48-138_IP
Who ensures chlorine residual for bulk supplied in potable water is tested daily?
Foodservice managers
What plumbing requirements are necessary for handwashing sink?
Equipped with temperature 100F-120F and self-closing/slow closing/ metering faucet
What diameter must the air gap backflow prevention between water supply inlet and flood level rim be?
twice the diameter of water supply inlet and no less than 1in (25mm)
What are the requirements of receptacles, trash cans, and recyclables?
durable, cleanable, insect/rodent resistant, leakproof, nonabsorbent
In what areas do you require shield, coat, or shatter-resistant bulbs?
exposed food, clean equipment and utensils
*not in storing food areas where unopened packaged food is
To maintain cleanability, how shall mats and duckboards be designed and what must they meet in food service areas?
designed to be removable/easily cleanable and meet NSF International Standard and kept clean
How should heating/vents systems be designed?
installed and designed to not cause contamination of food, food-contact surfaces equipment/utensils
What is required at each handwashing station?
hand cleaning liquid/soap, individual disposable towels, heated-air hand dryer signage, and receptacle
What should bar soaps and heat-air hand dryer have at handwashing stations?
bar soap in self-draining soap dish
heated-air hand dryer with air-knife system
What lighting intensity must a walk-in refer units and dry food storage areas have?
at least 108 lux (10 foot candles) @ 30in above floor
What type of lighting intensity is required for consumer self-service, salad bars, reach-in refers, handwashing, and ware washing?
at least 215 lux (20 foot candles)
@30in above floor for handwashing/ware washing
If a food employee is working with PHF(TCS) or utensils such as knives, slicers, grinders and safety is a factor what is the intensity lighting requirement?
540 lux ( 50 foot candles)
In food preparation areas what is required for lighting above?
shielded, coated, or shatterproof
What is the preferred method for storing mops?
head down, angled rack allowing to hang freely w/o draining on to handle
What is necessary to prevent the presence of insects, rodents, and other pests?
Routine inspect food shipments/premises
use pest trapping devices + eliminate harborage/entry
employ proper FIFO or manufacture “use by” date
What are 3 things that are part of the IPM?
Integrated Pest Mgt:
- Deny pests access to
- Deny food, water, and shelter
- Use licensed PCO
When using a licensed PCO to eliminate pests what is required?
PCO is certified/licensed
Determine if they use IPM
keep records time/date of treatments
What are some things to consider when using pesticides to eliminate pests?
only certified/licensed PCO should apply cover equipment/immovable surfaces remove food/movable surfaces wait until facility is closed wash, rinse, and sanitize surfaces
What types of pests are problem to food establishment?
Cockroaches, flies, moth/beetles, rodents
What type of pest carry many microorganisms, live/breed in dark, moist hard to clean areas, strong oily odor, droppings appear like pepper?
Cockroaches
*most common is German
What type of pest spread disease, carriers of E. coli, salmonella//shigella, bacteria sticks to its body/leg hairs, and contaminate food?
Flies
What type of pest are the smallest of 3 flies, attracted by decaying fruit, and spread plant diseases?
Fruit flies
