Sanitary requirements food field requirements

Question 1

Field and afloat foodservice operations in deployed setting and are a HSP shall meet the standards of what

Answer 1

Navmed p-5010 chapter 1

Question 2

Example of non U.S. controlled food establishments

Answer 2

Nato contracted and host nation

Question 3

What is the medical authority’s responsibility to host nation or coalition force

Answer 3

Establish partnership to ensure force health protection

Question 4

What should the regulatory authority do with host nations or coalition counterparts

Answer 4

Conduct joint inspection

Question 5

What are 3 publications are for food operations governed by US Military

Answer 5

Navmed p-5010-6 water supply afloat

Navmed p-5010-1 and sub chapter 9

Navmed p-5010-9 prev med for ground forces

Question 6

What are the minimum operation requirements for a field food facility

Answer 6

• Field expedient handwashing
• Sanitation center or dishwashing line
• Safe and adequate supply of drinking water
• Collect, store and dispose of solid waste
• Collect, store and dispose of liquid waste water
• Protect food during storage
• mechanical refrigeration/ice chests
• designated ration breakpoint for thawing
• transport to remote feeding site

Question 7

Who must have health and medical screening done

Answer 7

Military and civilian foodservice employees

Question 8

Who develops screening policies

Answer 8

Senior surgeon or command surgeon

Question 9

Who verifies medical clearance of dod civilians, contractors, host and third country nationals serving as food employee

Answer 9

Regulatory authority

Question 10

How far from latrines, waste storage, and disposal areas can a field food facility be

Answer 10

At least 300ft (100yds)

Question 11

How far from sleeping areas and bodies of water can field food facilities be

Answer 11

At least 90 ft (30yds)

Question 12

What must be taking into account when establishing field food facility

Answer 12

Gradient and predominant wind direction

Question 13

Special consideration for Sanitation center or mess laundry include

Answer 13

Drainage downhill from food operations

Establish procedure to reduce potential insect or rodent harborage

Question 14

What locations must have a hand washing station

Answer 14

Field latrine and toilet facilities

Cleaning and sanitizing area of field food est

Food preparation and serving area

Customer entrance to the serving line

Question 15

Food employees must do what when waterless handwashing is the only means of washing

Answer 15

Wear single use disposable gloves

Question 16

What’s pubs specify water requirements

Answer 16

Tb med 577

Navmed p-5010-10

Afman 48-138_IP

Navmed p-5010-6 (afloat)

Question 17

Bottle water shall come from

Answer 17

An approved source

Question 18

How often shall medical authorities test chlorine residual

Answer 18

During each Sanitation inspection

Or

At least monthly

Question 19

What locations should be checked for chlorine residual

Answer 19

Supplied food equipment farthest from the hose connection the the bulk water supply

Bulk water container

Ice machine

Question 20

The food operations manager shall test chlorine residual where

Answer 20

Each bulk delivery or water trailer refill

Question 21

Chlorine residual of bulk water supply food operations shall be monitored how often

Answer 21

Daily

Question 22

Water trailers and bulk potable water storage containers shall be inspected when

Answer 22

Before, during and after use

Question 23

What standards do pipes, hoses and connections need to meet

Answer 23

NSF and ANSI listed standards

Question 24

What is the store and thaw temp for frozen foods

Answer 24

0⁰ F (-17.7⁰C)

41⁰F (5⁰C)