Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

PREVMED TEST 2 > PREVMED TEST 2 31.9 & 31.10 > Flashcards

PREVMED TEST 2 31.9 & 31.10 Flashcards

1
Q

What standards must foodservice personnel categorized in highly susceptible populations working in a deployment setting, tactical training, or operations afloat adhere to?

A

NAVMED P-5010 Ch1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What standards do non-US controlled food establishments, such as NATO and host nationally operated, adhere to?

A

Medical authority partnership with host nation
Regulatory authority conduct joint inspections
Food and water risk assessment conducted local food operations supporting deployed forces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the minimum operational requirements for food facilities in the field/deployment?

A

Ensure field-expedient handwashing is provided
Provide sanitation center/dishwashing line
Provide adequate drinking water
Collect, store, and dispose solid/liquid waster
Protect food
Provide refers or ice chests

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are some ways for collection, storage, and disposal of liquid waste water for food facilities standards in the field/deployment?

A

Soakage, pits, trench, grease traps

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Who develops a policy for military and civilian foodservice employees medically screen and cleared for reportable symptoms and diseases?

A

Senior surgeon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Who verifies medical clearance of DOD civilians, US contractors, host nation, and 3rd country nationals serving food?

A

Regulatory authority

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are the location requirements for food operation in the field/deployment?

A

At least 300ft (100yd) from latrines, waste storage, and disposal areas uphill and upwind
90ft (30yd) from sleeping areas/bodies of water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

To maintain cleanability of floors/walls/ceilings, what is required for field/deployed food operations?

A
  • floor kept dry for tent food operations or dirt surfaces

* walls/ceiling free of dirt, cobwebs, peeling paint, or other contaminants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What must field/deployed handwashing facilities include?

A

soapy/rinse water, paper towels, and covered receptacle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

When can field/deployed waterless handwashing facilities be used? and what must food employees wear?

A

when authorized with approved hand sanitizer

wear single-use disposable gloves

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What requirements meets approved water sources for field foodservice operations?

A

TB MED 577
NAVMED P-5010-10
AFMAN 48-138_IP

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Where is shipboard water treatment specified?

A

NAVMED P-5010-6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Where should bottled water come from?

A

approved sources

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the water source capacity requirements in field and deployment food operations?

A

sufficient capacity to meet all food operations required

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the water source quality requirements in field and deployment food operations?

A

standards meet TB MED 577, NAVMED P-5010, AFMAN 48-138

Chlorine residual at 2.0ppm FAC tested by medical monthly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Who ensures that chlorine residual of bulk drinking water in food operations are tested?

A

food operations manager

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How often are chlorine residual of bulk water supplying food operations be monitored?

A

daily

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What locations are required to be checked for chlorine residual in food operations?

A

supplied food equipment located farthest from hose connection, bulk water container, and ice machine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

When should water trailers and bulk potable water storage containers be inspected?

A

before, during, and after use

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What standards are required for plumbing system pipes/hoses/connections to meet?

A

NSF/ANSI standards
kept clean and dry when not in use
sanitized and tested

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are some maintenance requirements of field food operations’ equipment/utensils?

A

good repair and operation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are some pest control measures for field food operations?

A

food operations manager implements IPM principles

PIC/designated employees conduct daily inspections of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Where shall food be obtained from for field food operations?

A

approved sources

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

How are frozen foods stored in field food operations?

How are they thawed?

A

0F (-17.7C)

thawed and maintained at 41F (5C) or below

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
What temp are PHF(TCS) foods stored at in field food operations?
41F (5C) | *Don't use perishable foods when refers/ice chests unavailable
26
If personnel are exposed to camouflage paint or other toxics on hands/arms/face, what areas of food operations are prohibited?
preparing food washing/sanitizing food equipment performing KP duties
27
If HN Noodle is not exposed to camouflage paint and has KP duties what must he do? a. notify supervisor b. prohibited from conducting KP duties c. perform KP duties
c. perform KP duties
28
Term: more likely to than general population to experience foodborne disease such as: Immunocompromised older and preschool age, assisted living, custodial care, health care, military, DOD civilians/contractors training/deployed/shipboard
HSP
29
Term: Food that support the growth of microorganism
PHF (TCS) foods
30
Term: food that requires time/temp control safety to limit pathogenic microorganism growth/toxin formation
PHF (TCS) foods
31
Term: qualified military/DOD civ medical personnel representing the Army, AF, Navy, or MC PREVMED, public health, vet services, or medical commander's designated with jurisdiction of food establishment
regulatory authority
32
Term: individual present at food establishment responsible for operations at time of inspection
PIC
33
Term: Commander of MTF or tactical unit, or representative with authority above PREVMED, public health, or vet unit to perform PREVEMED/VET inspections/audits under NAVMED P-5010
Medical authority
34
Term: dye, pigment, or substance made by process of synthesis or similar artifice or extracted/isolated from vegies, animal, mineral, or other sources
Color additive
35
What are the 5 different inspection forms for food service facilities?
1. DD 2971 Conditional Employee/ Food Employee Reporting Agreement 2. DD 2972 Food Facility Risk Assessment 3. DD 2973 Food Operation Inspection Report 4. DD 2974 Tactical Kitchen Inspection Report 5. Self Evaluations for managers/PIC
36
Inspection form used to determine frequency based on risk, aids public heath regulators to convey high-risk situations?
DD 2972 Food Facility Risk Assessment
37
Inspection form used to pre-operationally open up a food establishment, routine inspections, and follow-ups.
DD 2973 Food Operation Inspection Report
38
Inspection form used in tactical environments for food service operations?
DD 2974 Tactical Kitchen Inspection Report
39
Not an inspection form, used to inform conditional employees or food employees of their responsibility to notify PIC when experiencing conditions listed to preclude transmission of food borne illness
DD 2971 Conditional Employee/ Food Employee Reporting Agreement
40
Not an inspection form, used by PIC/manager for weekly assessments, maintained for 1yr, Can be conducted daily focusing on time-temp PHF (TCS) foods, hygiene, and food handling.
Self-Evaluations, optionally can use DD2973
41
Type of inspection that is initially performed following an approval to operate a new food concession or newly renovate/constructed food establishments.
Pre-operational inspection, use DD2973
42
Type of inspection that is performed regularly or unscheduled.
Routine Inspection, use DD2973
43
Type of inspection for supplemental use, usually after 7 days of initial inspection.
Follow-up Inspection, use DD2973
44
Type of inspection conducted due to customer complaint.
Complaint inspection
45
Type of inspection conducted informally and unscheduled.
Walkthrough Inspection
46
Food Safety Inspection Rating with no deficiencies
Fully compliant
47
Food Safety Inspection Rating with No Imminent Health Hazard (IHH), 2 or less Critical Findings Corrected Onsite (COS)2, and 5 or less non-critical findings
Substantially compliant
48
Food Safety Inspection Rating with no Imminent Health Hazard (IHH), 3 or more critical findings (COS) , and 6 or more non-critical findings.
Partially compliant
49
Food Safety Inspection Rating with Imminent Health Hazard (IHH) present, or any critical finding not COS
Non-compliant
50
Means the act is imperative term Means absolute prohibition term Permissive and means the act is allowed term The action is recommended term
Shall May not May Should
51
The meaning of capitalized and italicized words.
Capitalized=terms are defined in glossary with specific meaning Italicized= not requirements, convey relevant exceptions or alternative means, includes words "should", "except for", "may", "need not"
52
Category used in Tri-service Food Code that may or may not be critical depending on circumstances, followed by bold, superscripted letter (S)
swing
53
Category used in Tri-service Food Code that is followed by bold, superscripted letter (N), following a tagline not marked with asterisk.
Non-critical
54
Category used in Tri-service Food Code that is located at the end of a section title/tagline, indicated with an asterisk (*) for important provisions
Critical
55
Term: provisions that identify compliance criteria, applies to requirements associated with managing/maintaining food establishments, must adhere
Debitable provisions
56
Term: provisions with decimal values that don't end with zero, i.e. 4-501.112
Debitable provisions
57
Term: provisions with decimal values that end with 3 digits after decimal point and last 2 digits are zero, i.e. 4-204.200
Non-debitable provisions
58
Term: provisions with decimal values that end with 2 digits after decimal point and last digit is zero, i.e. 2-102.20
Non-debitable provisions
59
Term: provisions with decimal values that do not contain a decimal value, i.e. 8-6
Non-debitable provisions
60
Term: provisions with decimal values with 3 numbers and ending with one zero, i.e. 3-501.110
Debitable provisions
61
Food Safety Inspection Report blocks: facility name, address, and location
Blocks 1-3, 13
62
Food Safety Inspection Report blocks: date
Block 4, 14
63
Food Safety Inspection Report blocks: inspection type
Block 5 (you write it in) , 15 (you place an X)
64
Food Safety Inspection Report blocks: inspector
Block 6 *inspectors are always early at 0600
65
Food Safety Inspection Report blocks: start time
Block 7 *usually inspection occur 0700-0800
66
Food Safety Inspection Report blocks: end time
Block 8 *usually inspections occur 0700-0800
67
Food Safety Inspection Report blocks: PIC name, phone number and email
Block 9, *showing up to work 2hrs late
68
Food Safety Inspection Report blocks: Number of critical deficiencies and non-critical found during inspection
Block 10
69
Food Safety Inspection Report blocks: Inspection Rating Criteria, compliant, non-compliant
Block 11
70
Food Safety Inspection Report blocks: compliance status, where you identify items with compliant or not in compliance
Block 12
71
Food Safety Inspection Report blocks: Temperature Observation, identify food location and item for internal temp checks and provide thermometer reading.
Bock 16
72
Food Safety Inspection Report blocks: Remarks describing specific observations, IHH description and item number and remediation guidance.
Block 17 *like a 17yr old talking back with remarks
73
Food Safety Inspection Report blocks: signature of inspector and PIC and date
Block 18 *18y/o are old enough to sign
74
Who do you submit the Food Safety Inspection Report to?
Original to CO via COC Copy to PIC Copy for PMA

PREVMED TEST 2 (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions