Sanitary Requirements For Food Service In Field Operations Flashcards
Who develops of the policy for screening food employees
The command surgeon or the senior surgeon
Who verifies medical clearance of DOD civilian‘s American expatriates/US contracted personnel
The regulatory authority
Field food operations shall be how far away from the latrines and disposal areas
300 feet or 100 yards
Field Food Operations Shopping how far away from sleeping areas and bodies of water
 90 feet or 30 yards
At a minimum field experience and handwashing facility shall be provided at
Cleaning and sanitizing area of the fields food service establishment
toilet facilities
Food preparation and servicing areas
Customer entrance
When waterless washing is the only available means for an employee handwashing what must stay where
Single use disposable gloves
Pipes and hoses Connections must meet
NSF/ANSI listed standards for potable water
Who is designated to conduct daily inspections of their food operation areas for pest management
The pic or designate an employee
Refrigerated TCS food must be at what temperature
Stored at 41°F
Camouflage paint or toxic materials are prohibited on food employees if they are
Preparing food
Washing and sanitizing food equipment
Performing kitchen patrol duties
What are the minimal operational requirements for food preparation
Field expedient handwashing at food prep and latrines
