Sanitary requirements food field requirements Flashcards
Field and afloat foodservice operations in deployed setting and are a HSP shall meet the standards of what
Navmed p-5010 chapter 1
Example of non U.S. controlled food establishments
Nato contracted and host nation
What is the medical authority’s responsibility to host nation or coalition force
Establish partnership to ensure force health protection
What should the regulatory authority do with host nations or coalition counterparts
Conduct joint inspection
What are 3 publications are for food operations governed by US Military
Navmed p-5010-6 water supply afloat
Navmed p-5010-1 and sub chapter 9
Navmed p-5010-9 prev med for ground forces
What are the minimum operation requirements for a field food facility
- 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
Who must have health and medical screening done
Military and civilian foodservice employees
Who develops screening policies
Senior surgeon or command surgeon
Who verifies medical clearance of dod civilians, contractors, host and third country nationals serving as food employee
Regulatory authority
How far from latrines, waste storage, and disposal areas can a field food facility be
At least 300ft (100yds)
How far from sleeping areas and bodies of water can field food facilities be
At least 90 ft (30yds)
What must be taking into account when establishing field food facility
Gradient and predominant wind direction
Special consideration for Sanitation center or mess laundry include
Drainage downhill from food operations
Establish procedure to reduce potential insect or rodent harborage
What locations must have a hand washing station
Field latrine and toilet facilities
Cleaning and sanitizing area of field food est
Food preparation and serving area
Customer entrance to the serving line
Food employees must do what when waterless handwashing is the only means of washing
Wear single use disposable gloves
What’s pubs specify water requirements
Tb med 577
Navmed p-5010-10
Afman 48-138_IP
Navmed p-5010-6 (afloat)
Bottle water shall come from
An approved source
How often shall medical authorities test chlorine residual
During each Sanitation inspection
Or
At least monthly
What locations should be checked for chlorine residual
Supplied food equipment farthest from the hose connection the the bulk water supply
Bulk water container
Ice machine
The food operations manager shall test chlorine residual where
Each bulk delivery or water trailer refill
Chlorine residual of bulk water supply food operations shall be monitored how often
Daily
Water trailers and bulk potable water storage containers shall be inspected when
Before, during and after use
What standards do pipes, hoses and connections need to meet
NSF and ANSI listed standards
What is the store and thaw temp for frozen foods
0⁰ F (-17.7⁰C)
41⁰F (5⁰C)
