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U06 PM-1 > sanitary requirements for food service in field operation > Flashcards

sanitary requirements for food service in field operation Flashcards

1
Q

field operations categorized HIGHLY SUSCEPTIBLE POPULATION

A

Field foodservice and afloat foodservice operations personnel operating in

  • deployment setting
  • tactical training environment
  • operations afloat
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2
Q

Non-US controlled food establishments:

A
  • North Atlantic Treaty Organization (NATO) contracted, host nation operated facilities
  • medical authority establish partnership w/t their host nation/coalition force counterpart to ensure force health protection
  • regulatory authority conduct joint inspections of food establishments w/t their host nation/coalition force counterparts
  • food, water risk assessment conducted for local food ops supporting deployed forces during short term deployments, ops
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3
Q

following publications should be referenced as applicable

A
  • Army Tactics Techniques and Procedures (ATTP) 4-41 provides guidance for Army Field Feeding and Class 1 Ops
  • FM 4-25.12 provides guidance for Unit Field Sanitation Teams
  • NAVMED P-5010-6, Water Supply Afloat
  • NAVMED P-5010, CH1 and sub-CH9
  • NAVMED P-5010-9, Preventive Medicine for Ground Forces
  • Pamphlet, Food Service Equipment and Field Feeding Systems
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4
Q

food operations governed by Coalition forces, consult

A
  • NATO Standardization Agreement (STANAG) 2550, Food Safety and Defense for Deployed Ops.
  • STANG 2982, Essentia Field Sanitary Requirements
  • NATO Allied Medical Publication (AMedP)-25, Minimum Standards of Food Safety and Hygiene in Deployment
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5
Q

International standard for food

A
  • CODEX Alimentarius

food ops governed by other coalition partners, consult CODEX

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6
Q

minimum operational requirements

A
  • ensure field-expedient handwashing facilities are provided at food preparation, serving areas, latrines
  • provide sanitation center/dishwashing line
  • provide safe, adequate supply of drinking water, approved system
  • collect, store, dispose of solid waste to minimize insect and rodent attraction
  • collect, store, dispose liquid waste water
  • protect food during storage
  • provide adequate mech ref/ice chests to maintain food temp
  • use designated ration breakpoint areas for thawing at temps/adequate ref support
  • transport food to remote sites clean, covered vehicles not subject to adulteration/ contamination
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7
Q

collect, store, dispose (solid waste diff manners)

A
  • bury
  • incinerate
  • return to forward supply point
  • dispose per local requirements
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8
Q

collect, store, dispose of liquid waste water

A
  • soakage
  • pits
  • trench
  • grease traps
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9
Q

health and medical screening

A
  • military, civilian foodservice employees medically screened, cleared regarding reportable systems, diseases
  • senior surgeon will develop the policy
  • reg authority verify med clearance of
  • ) DOD civ
  • ) American expatriates/US contracted personnel
  • ) host nation
  • ) 3rd country nationals serving as food employee
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10
Q

unless op requirements prohibit, field food ops shall be

A
  • at least 300feet (100 yards) from latrines, waste storage, disposal area, taking into account gradient, predominant wind direction
  • at least 90feet (30 yards) from sleeping areas and bodies of water
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11
Q

special considerations for sanitation center/mess kit laundry include

A
  • drainage from this op downhill from food op

- establish procedures to reduce potential insect/rodent harborage

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12
Q

physical facilities toilets

A
  • located at least 300ft (100yds)
  • downwind from food op
    (taking into account gradient, predominant wind direction)
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13
Q

physical facilities handwashing facilities

A
  • minimum, field expedient HW provided at following locations
  • field latrines, toilet facilities
  • cleaning, sanitizing area of field foodservice establishment
  • food preparation, serving areas
  • customer entrance to serving line
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14
Q

physical facilities cleanability floors, walls, ceilings

A
  • floor kept dry as possible for food op conducted under tent/similar shelter on dirt/other unpaved surface
  • walls, ceilings free of dirt, cobwebs, peeling paint, other contaminants that can fall into food/onto food contact surfaces
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15
Q

physical facilities functionality wood pallets

A
  • placed in areas where ground is firm
  • exchanged when new supplies are delivered
  • when used as subfloor, pallets covered w/t impermeable, easily cleanable material
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16
Q

physical facilities functionality handwashing facilities

A
  • include soapy water, rinse water, paper towels, covered receptacle for paper waste
  • waterless maybe authorized, using approved sanitizer when no other means available
  • employee wear single-use disposable gloves when waterless HW only available means for employee
  • additional restrictions impose use approved sanitizer is only available means
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17
Q

water obtained approved source meet requirements in

A
  • TB MED 577
  • NAVMED P-5010-10
  • AFMAN 48-138_IP
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18
Q

shipboard treated water conform to provision specified in

A

NAVMED P-5010-6

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19
Q

bottled water

A

come from approved source

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20
Q

source water for field packaged water ops meet requirements specified in

A
  • TB MED 577
  • NAVMED P5010-10
  • AFMAN 48-138_IP
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21
Q

Quantity capacity

A

water source, system supplying field foodservice op shall be sufficient capacity to meet all food op requirements

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22
Q

Quality drinking water quality, standards

A
  • water used field foodservice be potable, meet military field drinking water quality standards prescribed in TB MED 577, NAVMED P-5010-10, AFMAN 48-138_IP
  • Drinking water for Naval op afloat conform with
    BUMED INSTRUCTIN 6240.10
    NAVMED P-5010-6
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23
Q

chlorine residual, requirement

A

potable water used in field foodservice be chlorinated, retain FAC residual IAW

  • TB MED 577
  • NAVMED P-5010-10
  • AFMAN 48-138_IP
  • NAVMED P-5010-6
24
Q

chlorine residual, monitoring

A
  • medical authority test chlorine residual during each sanitary inspection (at least monthly)
25
Q

chlorine residual should be checked at following locations

A
  • supplied food equip located farthest from hose connection to bulk water supply
  • bulk water container
  • ice machine
26
Q

the food op manager shall

A
  • ensure chlorine residual bulk drinking water servicing food op is tested at each bulk delivery/water trailer refill
  • test chlorine residual at outlet food equip located at point farthest from hose connection
  • take corrective actions to re-chlorinate bulk water that falls below minimum prescribed residual
27
Q

chlorine residual bulk water supplying food op monitored daily

A

multiple testing may be required each day in hot climates

28
Q

inspection, chlorine residual records

A

maintained at the field food service establishment

29
Q

UGR-As/A-type (perishable) rations

A

not be prepared when the minimum prescribed chlorine residual cannot be achieved/sustained

30
Q

bottled/packaged water used for hot/cold beverage service when

A

no chlorine residual in supplied bulk potable water

31
Q

plumbing system pressure

A

bulk water supplying food op does not have to be under pressure

32
Q

plumbing system bulk water, storage container

A

water supplying food op obtained from water bladders, water trailers that meet requirements outlined in

  • TB MED577
  • NAVMED P-5010-10
  • AFMAN 48-138_IP
33
Q

Plumbing system water trailers, bulk potable water storage

A

containers be inspected before, during, after use

34
Q

plumbing system pipes, hoses, connections

A
  • meet NSF/ANSI listed standards for potable water
  • be kept in clean dry location when not in use
  • be sanitized and tested
  • drinking water hose connection different thread design, diameter from any waste lines prevent accidental cross connections
35
Q

equipment and utensils good repair and operation

A
  • equip, utensils maintained in food repair, condition

- field foodservices equip procured using commercial item description meet NSF International standards

36
Q

pest control measures pest management

A
  • food op manager implement IPM principles within food op, adjacent areas
  • PIC/designated employees conduct daily inspections of food op area
  • IPM actions above unit/food establishment’s capability requested from supporting med command/preventive med unit
37
Q

animals and pest control

A
  • tactical, field food service op, insect, rodent controls meet requirements as specified under NAVMED P-5010
  • animal prohibitions also conform w/t NAVMED P-5010
38
Q

food sanitation req field, deployment food op sources

A
  • food obtained from approved sources
39
Q

frozen foods shall be

A
  • stored at 0F (-17.7C)
  • thawed ration breakpoint, maintained at 41F(5C) or below
  • transport frozen to remote feeding site, either prepared, cooked immediately from frozen state/thawed in field ref units
40
Q

refrigerated TCS food

A
  • shall be stored at 41F(5C) or below
  • perishable foods not be used when adequate ref/ice chests not available
  • unopened containers of ultra high temp (UHT) milk not require ref during storage, may be chilled immediately prior to offering for consumer consumption
  • chilled UHT milk unopened removed from ref storage, subsequently rechilled at later time
41
Q

cooking and hot holding temp

A
  • TCS food requiring cooking/intended to eat hot, cooked/heated to internal product temp 165F(74C)
  • held at 135F(57C) or above throughout meal period
42
Q

insulated food containers

A

insulated food containers (IFC’s) used for holding/transporting TCS food

  • cleaned, sanitized prior to use
  • pre-chilled/preheated before filling with TCS foods
  • labeled w/t common name of food, time, product temp when IFC was filled
  • hot/cold foods placed in IFC issued inserts; placement without use of inserts is prohibited
43
Q

filling IFC for meal service

A

coordinated w/t supported unit to minimize holding time before transporting to remote feeding site

44
Q

internal product temp, hot/cold TCS food

A
  • hot - 135F(57C) or above
  • cold - 41F(5C) or blow
  • when initially placed in IFC’s
45
Q

when using IFC’s, Time only as Public Health Control (TPHC) automatically applied

A
  • TCS foods in IFCs consumed within 4hrs from time IFC was filled
  • any TCS foods not consumed within this time period discarded
  • exceeding 4hr time limitation not reheated
46
Q

leftover food

A
  • unconsumed TCS food prepared specific meal period not be retained as leftover
  • sandwiches retained at end of current meal period up to 4hrs served at next scheduled meal provided food are maintained at required temps
47
Q

condiments

A

individual serving condiments protected from contamination dispensed sanitary dispensers

48
Q

milk and milk products

A
  • provided to consumer in unopened, commercially filled individual package not exceeding 1 pint/ 16fl oz (0.473 L) capacity
  • except for UHT milk,
  • milk, milk products maintained @ 41F(5C) or below during storage, display, service
49
Q

raw fruits and vegetables

A

thoroughly washed, subjected to chemical wash (disinfection) process

50
Q

raw fruits and vegetables alternate approved non-chemical method

A

reducing microbial contamination requires submersing in 140F(60C) drinking water for 1min

51
Q

vegetables that are packaged in ready-to-eat form (i.e. bagged salad)

A

handled IAW manufacturers’ specifications and not require washing before being served

52
Q

procurement and consumption of fresh fruits and vegetables grown in areas of “night soil”

A

only allowed during emergency feeding situations

53
Q

vegetables uncertain origin and those purchased from areas where inspections have not been conducted by veterinary personnel, suspected of being contaminated w/t pathogenic organisms

A
  • thoroughly washed in drinking water, then chemically washed, then followed by rinse w/t clean drinking water
54
Q

disinfection achieved chemically using chlorine bleach non-chemically using hot water

A
  • A 100ppm concentration prepared by mixing 1oz of household liquid bleach (5%HTH) 2gal of cool drinking water

-) 50 ppm (FAC) for 30 min
-) 100 ppm (FAC) for 15 min
-) 200 ppm (FAC) for 30 sec
(-) must be followed by a second clear drinking water rinse
- hot, 140F(60C) drinking water for 1 minute

55
Q

transporting food, vehicle and prohibition

A
  • vehicles used transport food to field feeding sites clean, covered, used exclusively for transporting food
56
Q

multipurpose vic used transport personnel, equipment, supplies, other items

A
  • vics completely washed soapy water, rinsed allowed to air dry prior to transporting food
  • food containers, packages of single-use items, utensils placed on clean, dry pallets to prevent direct contact w/t vic floor
  • food may not be transported w/t bulk fuel/chemicals
  • transport of food w/t equip, nonchemical supplies be approved if requested by tactical situation
57
Q

camouflage paint and food employee uniforms

A
  • paint/other toxic skin coatings are poisonous when consumed
  • poisonous/toxic materials prohibited on hands, arms, face of field food employees if
  • ) preparing food
  • ) washing/sanitizing food equip
  • ) performing kitchen patrol (KP) duties
  • uniforms free from heavy soil, residues from handling fuel, other petroleum products

U06 PM-1 (15 decks)

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