REVIEW Flashcards
What sxs do you report to the PIC
a. SORE THROAT W FEVER (EXLCUDE)
b. VOMITTING (EXCLUDE)
c. DIARRHEA (EXCLUDE)
d. JAUNDICE (EXCLUDE)
e. OPEN CUT/WOUND/BOIL OOZING PUS (RESTRICT)
Exclusion
THEY CANNOT WORK IN THE GALLEY TO INCLUDE ADMIN
Restriction
NO FORM OF FOOD HANDLING BUT CAN DO THINGS LIKE ADMIN
Who can give diagnoses
Medical Professionals can give diagnoses and will only be diagnosed with DIEASES not with SYMPTOMS
Who is the only person who can remove exclusions or restrictions
the PIC
EXCLUSION or RESTRICTION:
HEP A
Exclusion
EXCLUSION or RESTRICTION:
Salmonella (S. Typhi)
Exclusion
EXCLUSION or RESTRICTION:
Norovirus
Exclusion
EXCLUSION or RESTRICTION:
Shigella
Exclusion
EXCLUSION or RESTRICTION:
EHEC/STEC
Exclusion
EXCLUSION or RESTRICTION:
Sore Throat w a Fever
Exclusion
EXCLUSION or RESTRICTION:
Open Cut/ounds/Boil
Restriction
To return from exclusion or restriction:
HEP A
- Regulatory Authority
- Medical Note
- Jaundice free for 7 days
- Jaundice +1 other sx for 14 days
- Check immunity
- 30 days after exposure/30 days since household exposure is asymptomatic
To return from exclusion or restriction:
Salmonella
- Regulatory Authority
- Medical Note
- 3 Consecutive Stool 4.Samples; 48 hrs after stopping antibiotics
- 14 days after exposure/14 days since household exposure is asymptomatic
To return from exclusion or restriction:
Norovirus
- Regulatory Authority
- Medical Note
- 48hrs asymptomatic
- 48hr after exposure/48hrs after household exposure is asymptomatic
To return from exclusion or restriction:
Shigella
- Regulatory Authority
- Medical Note
- 2 Negative Stool Samples; 24hrs apart
- 72hrs after exposure
To return from exclusion or restriction:
EHEC/STEC
- Regulatory Authority
- Medical Note
- 2 Negative Stool Samples, 24hrs apart
- 72hrs after exposure
To return from exclusion or restriction:
Sore Throat w Fever
- Medical Note stating that your free of strep and if you’ve been treated.
- Neg Strep Test
- If positive-antibiotic for 24hrs.
To return from exclusion or restriction:
Open cuts/boils/wounds
cover it up with a dry durable tight fitting bandage
Temps for Chicken
165/15secs
Temps for Mechanically Injected MEat
155/15secs
Temps for Ratites
155/15secs
Temps for Commercially Farmed Fish
155/15secs
Temps for Raw Meats (beef, eggs, etc)
145/15secs
Temps for microwaving meats
165/2mins
Lag
little bacterial growth.
food only stays in this phase for a couple hours at room temp
Log
Bacteria is doubling every 20mins
left of for too long
Stationary
Rate of dying and reproducing is the same
Declined
all dead from each others toxins
FATTOM
F
Food
FATTOM
A
Acidity
7.5-4.6pH
FATTOM
T
Temperature
Danger Zone:41-135
FATTOM
T
Time
4 hours
FATTOM
O
Oxygen
FATTOM
M
Moisture
What are the two most important in FATTOM
Time
Temp
They can be controlled
Can Things just be controlled by Time?
Only by regulatory authority
For foods that are normally cold, they cant exceed what temp
70 degrees
Can food employees touch RTE foods
Only with gloves
Can food employees touch non-RTE foods
With bare hands, yes. Minimize the contact tho
Honestly Represented food
It is what it says it is
Taking foods off the hot service line and retaining it as leftovers
First 2 hours-70 degrees
last 4 hours-41 degrees or lower.
If you cant get it to 41 degrees in 6hrs, you have to discard it.
Where can water come from
has to come from an approved water system
Who is responsible for ensuring chlorine residual of bulk supplied potable water is tested daily
Foodservice Managers
Light Intensity:
above the floor, walk-in refrigeration units and dry food storage areas
108lux (10 foot candles) at a distance of 30in (75 centimeters)
Light Intensity:
self service/salad bar or where fresh produce or packaged foods are sold or offered
reach in and under-counter refrigerators
handwashing, warewashing, and equipment and utensil storage
215lux (20foot candles)
How are mops hung
shall be placed in a position that allows them to air dry without soiling walls, equipment, the mop hanfle, or suppkies.
The preferred method of storing mops is head down
an angled rack that allows the mop head to hang freely without draining onto the mop handle is also acceptable.
mops are no to touch the wall
How do we deny pests access to the establishment
i. Use reputable suppliers.
ii. Keep exterior openings closed tightly.
iii. Screen windows and vents.
iv. Cover drains with grates.
v. Seal cracks in walls, floors, and around equipment
What to do when using pesticides
i. Wait until facility is closed and employees are not in the area.
ii. Afterwards, wash, rinse, and sanitize food-contact surfaces.
Characteristic of Cockroachs
i. (1) Carry many microorganisms.
ii. (2) Live and breed in dark, moist, hard to clean areas.
iii. (3) Identify by:
1. (a) Strong oily odor.
2. (b) Droppings appear like pepper.
3. (c) Egg casings appear brown, black, or maroon.
4. (d) The most common species is the German cockroach.
Characteristics of Moths and beetles
i. The most common problem moths and beetles are:
1. The saw-toothed grain beetle.
2. The rice weevil.
3. The Indian meal moth.
How are toxic Materials stored
i. Poisonous or toxic materials shall be stored in a separate locked cabinet or room with restricted access.
ii. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment are allowed in a food establishment.
- Minimum operational requirements for Food Service in Field Operations
a. Ensure field-expedient handwashing facilities are provided at food preparation and serving areas and latrines
another name from commnd surgeon
Senior Surgeon
a. Unless operational requirements prohibit, field food operations shall be –
i. At least 300 feet (100 yards) from latrines, waste storage, and disposal areas, taking into account gradient and predominant wind direction (e.g. uphill and upwind).
ii. At least 90 feet (30 yards) from sleeping areas and bodies of water.
b. Special considerations for the sanitation center or mess kit laundry include the following:
i. 1) Drainage from this operation shall be downhill from the food operation.
ii. 2) Establish procedures to reduce potential insect and rodent harborage.
waterless handwashing may be authorized using an approved hand sanitizer when
no other means is available.
food employees shall wear single use disposable gloves when waterless handwashing is the only available means for employee handwashing
Hand Antiseptics must be approved by who
the FDA; approved drug products with therapeutic equivalence evaluations
who takes corrective actions to re-chlorinate bulk water that falls below the minimum prescribed residual
Food Operations Mandager
Pipes, hoses, and connections meet what standard for potable water
NSF/ANSI
who conducts daily inspections of the food operations area for pests
PIC
50ppm (FAC) for
30Mins
100ppm (FAC) for
15mins
200ppm (FAC) for
30 secs
50-200ppm and the larger the ppm the (longer/shorter) the time
shorter
A consideration for transporting food
May not be transported with bulk fuel or chemicals
Food that requires time/temp control safety (TCS) to limit pathogenic microorganism growth of microorganisms
Potentially Hazardous Food
Regulatory Authority
i. Qualified military or DOD civilian medical personnel who are representing Army, Air Force, Navy or Marine Corps preventive medicine, public health, veterinary services, or the medical commander’s designated representative having jurisdiction over the food establishment
PIC
i. The individual present at a food establishment who is responsible for the operation at the time of inspection.
Medical Authority
i. The commander of the medical treatment facility or tactical unit or his/her designated representative, whose authority is above the preventive medicine, public health or veterinary unit designated representative conducting preventive medicine or veterinary inspections or audits under this publication.
Food
i. Color additive is a dye, pigment, or other substance made by a process of synthesis or similar artifice or extracted, isolated, or otherwise derived from a vegetable, animal, mineral, or other source.
Hazard
i. As it relates to HACCP means, any biological, chemical, or physical property that can cause an unacceptable risk.
f. Hazard Analysis and Critical Control Points (HACCP)
i. A systematic approach to identifying, evaluating, and controlling food safety hazards.
1. (a) Seven Principles of HACCP
a. 1) Hazard Analysis
b. 2) Identify the Critical Control Points (CCPs) in food preparation.
c. 3) Establish a critical limit which must be met at each identified CCPs.
d. 4) Establish procedure to monitor each CCP.
e. 5) Establish the corrective action to be taken when monitoring indicates a critical limit has been exceeded.
f. 6) Establish procedures to verify the HACCP system is working.
g. 7) Establish effective record keeping that will document the HACCP system.
Cross Connection
i. Physical link through which contaminates from non-potable sources can enter the potable water supply.
DD Form 2973
Food Operation Inspection Report
ii. DD Form 2974
Tactical Kitchen Inspection Report
Inspection Ratings:
Fully Compliant
No Deficiencies
Inspection Ratings:
Substantially Compliant
No Imminent Health Hazard (IHH)1; and Two or less Critical findings Corrected Onsite (COS)2; and/or Five or less Non-Critical findings.
Inspection Ratings:
Partially Compliant
No IHH; and Three or more Critical findings COS; and/or Six or more Non-Critical findings
Inspection Ratings:
Non-Compliant
IHH is present; or Any Critical finding not COS
Critical
- An asterisk (*) located at the end of a section title or tagline indicates that all of the provisions within that section are critical unless otherwise indicated.
- Any unmarked provisions within a section that has an asterisked tagline are critical.
Non-Critical
- Any provisions that are followed by the bold, superscripted letter (N)
- All provisions following a tagline that is not marked with an asterisk.
Swing
- Those that may or may not be critical depending on the circumstances.
- Any provisions that are followed by the bold, superscripted letter (S)
Debitable Provision
i. Used to identify compliance criteria. Applies to requirements associated with managing and maintaining food establishments; must adhere to this criteria.
Non-Debitable Provision
i. Those that end with two digits after the decimal point and the last digit is a zero
Vector
a. Any arthropod or rodent capable of transmitting disease to individuals, act as intermediate hosts or reservoirs present problems of sanitary or hygienic significance or otherwise affect the health and efficiency of personnel.
Host
a. Individual potentially susceptible to illness.
Reservoir
a. (a) Organism where the agent lives and multiplies.
b. (b)Acts as an intermediate host
Pesticide
a. (a) Any substance or mixture of substance that kills pests.
- Purpose for Conducting Vector Control Operations
a. Vector control preserves the health and morale of Navy and Marine Corps personnel
- DOD Directive 4150.07
Department of Defense Pest Management Program
What does the DOD Directive 4150.07 provide
a. (1) Provides basics standards and policies governing the navy’s pest control program.
b. (2) Establishes minimum levels of pest control for DOD installations and program policies.
- OPNAVINST 6250.4C
Pest Management Programs
What does OPNAVINST 6250.4C do
a. (1) Provides Navy and Marine Corps policies and procedures for implementing pest management programs.
b. (2) Minimize the use of pesticides when non-chemical alternatives are available.
- NAVMED P-5052-26
Shipboard Pest Management Manual
What does the NAVMED p-5052-26 do
a. (1) Outlines DoD, OPNAV and BUMED policies and procedures
b. (2) Provides detailed guidelines for the U.S. Navy Shipboard Pest Management Program
- Naval Sea Systems Command (NAVSEASYSCOM)
a. Standardizing pesticide and equipment recommended by BUMED for use aboard ship.
- Commanding Officers
a. (1) Ensures that the SMDR responsible for pest control are certified in shipboard pest management.
b. (2) Ensures that only approved pesticides and equipment are stored or used aboard ship.
c. (3) Implements technical guidance from BUMED.
- Integrated Pest Control and Management Procedures
a. a. Navy policy is to employ an integrated pest management program that minimizes pesticide use through the development and implementation of pest management techniques
DD 2972
Risk Assessment
Characteristics of spore forming and examples
Clostridium Botilinium
Clostridium Prifringes
Bacillius Cereus
Harder to Kill
Characteristics of Non spore forming
Can be cooked at normal temp
Cleaning
ICE-T
Daily
Cleaning
Salad Bar
8 hours
Cleaning
Raw Foods Surfaces
4 hrs
Cleaning
Dry Rags
As needed
Cleaning’
Wet Rags
Daily
Two kinds of natural producing toxins
Cigatoxin
Scombroid
Onset of sx timeframe for Cigatoxin
30mins-6hrs
Manual WareWashing
3 sink
Wash-110
Rinse-120
Sanitizer-171
Manual Ware Washing
Which sinks have thermometers
Wash
Sanitize
Manual Ware Washing
Which sink has a “kit”
Sanitize
Manual Ware Washing
How do you get 2 sinks
“alt manual warewashing”
approved by regulatory authority
- Three (DOD) Pesticide Standards
a. (1) Restricted
i. (a) For use by trained pesticides applicators.
b. (2) Non-Restricted
i. (b) Does not require special training to apply, but only trained personnel may apply these products on ship..
c. Nonstandard pesticides.
i. Must be approved by the appropriate area entomologist prior to use.
a. Pesticide type-by use
i. Acaricide
ii. Herbicide
iii. Insecticides
iv. Molluscicide
v. Rodenticide
b. Pesticide type-by chemical “Classification Standard Chemical”
i. Organophosphate
ii. Chlorinated Hydrocarbons
Which chemical pesticide is not currently used by the DoD
Chlorinated Hydrocarbons
- The various formulations into which pesticides may be prepared are
a. (a) Oil solution.
b. (b) Emulsions.
c. (c) Suspensions.
d. (d) Dusts.
e. (e) Granules.*
- FIFRA
Federal Insecticide, Fungicide, and Rodenticide Act of 1972
What is on pesticide labels
b. signal words, antidote statements, and general notice
What are the Signal Words
c. (1) DANGER: Skull and crossbones, antidote statement, highly toxic.
d. (2) WARNING: No antidote statement, moderately toxic.
e. (3) CAUTION: No antidote statement, slightly toxic.
f. (4) No warning: Comparatively free of toxicity.
All pesticides must bear the words
Keep out of the reach of children
*In addition name and brand, EPA registration number, ingredient statement, statement of use, directions for use, method of application
PPE for Pesticide:
Respirators
- (a) Must be NIOSH approved.
- (b) Ensure the correct type of cartridge/canister to protect against specific gases and vapors.
- (c) Changed after 8 hours of use or if a pesticide odor is detected.***
- (d) Changed after 4 hours during heavy spraying.***
PPE for Pesticide:
Body Protection
- Change before you go home.
2. A rubber apron should be worn when using highly toxic materials and when mixing.
PPE for Pesticide:
Head Protection
- Always wear something to protect the head
PPE for Pesticide:
Hand Protection
- (b) Ensure they are not fabric lined.
2. (c) Gloves should be tested for leaks on a daily basis.
PPE for Pesticide:
Eye Protection
- Wear either unvented or indirectly vented goggles or a face shield to prevent contamination to the eyes
k. Functions of a Navy Entomologist
i. (2) Technical assistance
ii. (1) On-site consultation
iii. Recommendations
SMDR Responsibilities for pesticides
i. (3) Record all pest management activities
m. Authorized Shipboard Pesticide List can be found in Appendix A of Shipboard Pest Management pocket guide, 2009
i. Combat Quick Kill - Bait station
ii. Maxforce Roach killer - Gel bait
n. Exposure to Organophosphate
irreversible cholinesterase inhibition.
- 2 to 4 mg of atropine sulfate intravenous
- 2 PAM Chloride, 1 gm IV slowly, may be used for supportive therapy
o. Carbamate Poisoning
- Central nervous system depressant/stimulants.
1. 2-4 mg atropine sulfate IV
p. Organochlorine poisoning
- Central nervous system depressant/stimulants
- 2-4 mg atropine sulfate IV
- Give calcium gluconate (10% in 10 mL ampules) IV q 4 hours
q. Procedures for pesticide spill kit
i. Confine
ii. Use absorbent material like earth, sand, or dirt
iii. Shovel all material into leak-proof barrel
iv. Treat contaminated surfaces with detergent and water or chlorine bleach (do not use latter with organochlorines)
r. Pest Control Reporting Requirements
i. SAMS
ii. Separate Pest Control Log
1. Pesticide use
Use e-DD1532-1 form to record and report pest management activities
i. Send the form monthly to NECE by e-mail
a. (1) Body Louse***
i. Usually found on areas of the body other than head and neck
ii. Attaches nits to clothing and undergarments.
- Pediculus Humanus Humanus
a. (1) Head Louse***
i. Usually found on the head and neck.
ii. Can be located in other hairy parts of the body.
iii. The egg of the head louse (called a “nit”) is cemented to the hair.
- Pediculus Humanus Capitis
a. Crab Louse
i. Usually found on hairs in the pubic, anal regions, and eyebrows.
ii. cememnt nits to the hair
- Phthirus Pubis
- Control Methods for ALL lice
a. Usually found on hairs in the pubic, anal regions, and eyebrows.
b. Wash all clothing and linens at 37.8ºC (100ºF) or higher.
i. This greatly reduces eggs from hatching.
iii. Most common indoor species, especially in and around food services spaces and facilities.
- German Cockroach
- German Cockroach
i. Has two longitudinal dark stripes near the head.
ii. Female produces an average of 6 egg capsules in a lifetime.
1. 50 eggs per capsule
iv. Need food, water, harborage, and warmth for growth and survival
- Brown-banded cockroach
a. Two yellow cross bands near the base of the adult wings and two transverse light bands on the dorsal surface of the nymphs
b. Prefers living rooms, dining rooms and bedrooms and closets of dwellings.
c. It is a common pest in hotels and motels and often found in hospital wards.
d. It is not considered a food service area species.
- American Cockroach
a. The anterior dorsal plate behind the head has conspicuous yellow posterior border strip.
b. Filthy habits, moving from shelter or breading area to food sources
c. Potential dangerous disease vector.
most important non-chemical measure.
- Sanitation
- Surveillance and Chemical control
a. Flushing agents are useful in locating cockroach harborage
b. Survey every 2 weeks in food service areas
c. After applying pesticides
i. Refrain from a complete field day on treated spaces for 24 hours to prevent insecticides from being washed out
Pests in Storerooms:
Lightly Infested
- less than 7 beetles per pound (other than dermestid species and flour beetles). Should be removed immediately and placed in a freezer space for at least 3 days and used as soon as possible thereafter
Pests in Storerooms:
Freezing Pests
- Two weeks at 0 degrees F is required to kill all stages of the insects.
Pests in Storerooms:
Dermestid Larva
Flour Beetle
Insects
iii. If the dry stores are infested with 1 living or dead dermestid larva, or 3 flour beetle adults or larvae per pound, or 7 insects (adult or larvae) of any other kind per pound, then the product is unfit for consumption
1. Dispose of the product
What are the characteristics of a house fly
i. Most widely distributed insect of importance to mankind.
ii. Eggs
1. Deposited in decaying vegetable and animal matter, garbage, animal/human fecal material, and contaminated soil.
iii. Has 4 equally broad, dark longitudinal stripes
iv. Has non-biting, sponging mouth parts
Disease Importance of House flies
i. Good mechanical vector
ii. Habitually walks on organic filth.
iii. Can carry many disease organisms or cause myiasis
Disease Importance of blow flies
i. Although rarely a public health concern, their larvae (called surgical maggots) may cause myiasis.
Characteristics of adult Sand Flies
i. Bodies/wings are densely covered with hair.
ii. Only females have piercing mouthparts for sucking blood.
Disease Importance of Sand Flies
i. Bacterial (Bartonella).
ii. Viral (Sand fly or pappataci fever).
iii. Protozoal (Leishmaniasis).
Characteristics of TSE TSE flies
i. Easily identified by the way they fold their wings when resting.
1. Scissor-like fashion above the abdomen.
2. Easily identified by the way they fold their wings when resting.
3. Scissor-like fashion above the abdomen. Both sexes are blood suckers.
Disease Importance of TSE TSE Flies
transmitting trypanosomiasis.
Characteristics of Black Flies
i. Female species may feed on man as well as domestic and wild animals, leaving a large size bite wound.
Disease Importance of Black Flies
i. Capable of vectoring Onchocerciasis. River blindness
Characteristics of horse/deer flies
i. Inflict exceedingly painful bites
Disease Importance of Horse/Deer Flies
i. 1) Bacterial (anthrax and tularemia).
ii. 2) Protozoan (trypanosomes)
iii. 3) Helminthic (Loa loa) infections. Loiasis or African eye worm
Characteristics of Eye Gnats
i. Very small flies, given their name for their predilection for eye secretions.
ii. They are also attracted to wounds, pus, and sebaceous secretions.
iii. They are able to abrade wound edges and the conjunctival epithelium with their mouthparts equipped with upturned spines designed as effective cutting instruments.
Disease Importance of Eye Gnats
i. No significant disease occurrence
- Controlling house and blow flies
a. The problem may be best corrected by removing or containing garbage onboard, or by controlling any nearby breeding source ashore.
b. (4) Miscellaneous control measures:
i. (a) Screens.
ii. (b) Fans.
iii. (c) Fly paper.
iv. (d) Baited traps.
- Controlling Sand Flies
a. elimination of potential breeding Application of residual sprays
- Controlling Black Flies
a. larvicides to the streams
b. where the immature forms are developing.
c. (2) Personal protective measures are considered essential.
d. (3) Use of protective netting and fabric
- Controlling Horse or Deer Fly
a. Control of these pests is difficult and frequently ineffective.
- Controlling Eye Gnats
a. aerial and ground delivered
b. sprays and aerosols have generally been unsuccessful.
