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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

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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

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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

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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

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5
Q

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

A

Senior surgeon

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6
Q

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

A

Regulatory authority

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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

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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

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9
Q

What must field/deployed handwashing facilities include?

A

soapy/rinse water, paper towels, and covered receptacle

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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

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11
Q

What requirements meets approved water sources for field foodservice operations?

A

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

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12
Q

Where is shipboard water treatment specified?

A

NAVMED P-5010-6

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13
Q

Where should bottled water come from?

A

approved sources

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14
Q

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

A

sufficient capacity to meet all food operations required

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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

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16
Q

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

A

food operations manager

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17
Q

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

A

daily

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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

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19
Q

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

A

before, during, and after use

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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

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21
Q

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

A

good repair and operation

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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

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23
Q

Where shall food be obtained from for field food operations?

A

approved sources

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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

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25
Q

What temp are PHF(TCS) foods stored at in field food operations?

A

41F (5C)

*Don’t use perishable foods when refers/ice chests unavailable

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26
Q

If personnel are exposed to camouflage paint or other toxics on hands/arms/face, what areas of food operations are prohibited?

A

preparing food
washing/sanitizing food equipment
performing KP duties

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27
Q

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

A

c. perform KP duties

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28
Q

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

A

HSP

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29
Q

Term: Food that support the growth of microorganism

A

PHF (TCS) foods

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30
Q

Term: food that requires time/temp control safety to limit pathogenic microorganism growth/toxin formation

A

PHF (TCS) foods

31
Q

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

A

regulatory authority

32
Q

Term: individual present at food establishment responsible for operations at time of inspection

A

PIC

33
Q

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

A

Medical authority

34
Q

Term: dye, pigment, or substance made by process of synthesis or similar artifice or extracted/isolated from vegies, animal, mineral, or other sources

A

Color additive

35
Q

What are the 5 different inspection forms for food service facilities?

A
  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
Q

Inspection form used to determine frequency based on risk, aids public heath regulators to convey high-risk situations?

A

DD 2972 Food Facility Risk Assessment

37
Q

Inspection form used to pre-operationally open up a food establishment, routine inspections, and follow-ups.

A

DD 2973 Food Operation Inspection Report

38
Q

Inspection form used in tactical environments for food service operations?

A

DD 2974 Tactical Kitchen Inspection Report

39
Q

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

A

DD 2971 Conditional Employee/ Food Employee Reporting Agreement

40
Q

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.

A

Self-Evaluations, optionally can use DD2973

41
Q

Type of inspection that is initially performed following an approval to operate a new food concession or newly renovate/constructed food establishments.

A

Pre-operational inspection, use DD2973

42
Q

Type of inspection that is performed regularly or unscheduled.

A

Routine Inspection, use DD2973

43
Q

Type of inspection for supplemental use, usually after 7 days of initial inspection.

A

Follow-up Inspection, use DD2973

44
Q

Type of inspection conducted due to customer complaint.

A

Complaint inspection

45
Q

Type of inspection conducted informally and unscheduled.

A

Walkthrough Inspection

46
Q

Food Safety Inspection Rating with no deficiencies

A

Fully compliant

47
Q

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

A

Substantially compliant

48
Q

Food Safety Inspection Rating with no Imminent Health Hazard (IHH), 3 or more critical findings (COS) , and 6 or more non-critical findings.

A

Partially compliant

49
Q

Food Safety Inspection Rating with Imminent Health Hazard (IHH) present, or any critical finding not COS

A

Non-compliant

50
Q

Means the act is imperative term
Means absolute prohibition term
Permissive and means the act is allowed term
The action is recommended term

A

Shall
May not
May
Should

51
Q

The meaning of capitalized and italicized words.

A

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
Q

Category used in Tri-service Food Code that may or may not be critical depending on circumstances, followed by bold, superscripted letter (S)

A

swing

53
Q

Category used in Tri-service Food Code that is followed by bold, superscripted letter (N), following a tagline not marked with asterisk.

A

Non-critical

54
Q

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

A

Critical

55
Q

Term: provisions that identify compliance criteria, applies to requirements associated with managing/maintaining food establishments, must adhere

A

Debitable provisions

56
Q

Term: provisions with decimal values that don’t end with zero, i.e. 4-501.112

A

Debitable provisions

57
Q

Term: provisions with decimal values that end with 3 digits after decimal point and last 2 digits are zero, i.e. 4-204.200

A

Non-debitable provisions

58
Q

Term: provisions with decimal values that end with 2 digits after decimal point and last digit is zero, i.e. 2-102.20

A

Non-debitable provisions

59
Q

Term: provisions with decimal values that do not contain a decimal value, i.e. 8-6

A

Non-debitable provisions

60
Q

Term: provisions with decimal values with 3 numbers and ending with one zero, i.e. 3-501.110

A

Debitable provisions

61
Q

Food Safety Inspection Report blocks: facility name, address, and location

A

Blocks 1-3, 13

62
Q

Food Safety Inspection Report blocks: date

A

Block 4, 14

63
Q

Food Safety Inspection Report blocks: inspection type

A

Block 5 (you write it in) , 15 (you place an X)

64
Q

Food Safety Inspection Report blocks: inspector

A

Block 6 *inspectors are always early at 0600

65
Q

Food Safety Inspection Report blocks: start time

A

Block 7 *usually inspection occur 0700-0800

66
Q

Food Safety Inspection Report blocks: end time

A

Block 8 *usually inspections occur 0700-0800

67
Q

Food Safety Inspection Report blocks: PIC name, phone number and email

A

Block 9, *showing up to work 2hrs late

68
Q

Food Safety Inspection Report blocks: Number of critical deficiencies and non-critical found during inspection

A

Block 10

69
Q

Food Safety Inspection Report blocks: Inspection Rating Criteria, compliant, non-compliant

A

Block 11

70
Q

Food Safety Inspection Report blocks: compliance status, where you identify items with compliant or not in compliance

A

Block 12

71
Q

Food Safety Inspection Report blocks: Temperature Observation, identify food location and item for internal temp checks and provide thermometer reading.

A

Bock 16

72
Q

Food Safety Inspection Report blocks: Remarks describing specific observations, IHH description and item number and remediation guidance.

A

Block 17 *like a 17yr old talking back with remarks

73
Q

Food Safety Inspection Report blocks: signature of inspector and PIC and date

A

Block 18 *18y/o are old enough to sign

74
Q

Who do you submit the Food Safety Inspection Report to?

A

Original to CO via COC
Copy to PIC
Copy for PMA

PREVMED TEST 2 (5 decks)

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