Sanitary Requirements for Food Service in Field Operations Flashcards
for food operations governed by coalition partners, for example, a DFAC under contract through a country other than the US, what publication should be consulted?
the CODEX Alimentarius
Minimum operational requirements for field galley operations
handwashing facilities
sanitation center/dishwashing line
adequate supply of drinking water
solid waste/liquid waste is disposed correctly
a way to maintain food at proper temperature
transportation of food in clean, covered vehicles
military and civilian foodservice employees shall be medicallly screened and cleared through whose policy
Senior Surgeon AKA command surgeon
who will verify medical clearance of DOD civilians, US contracted personnel, host nation/third nation serving as food employees
regulatory authority
field food operations shall be how far from latrines, waste storage, and disposal areas
300 ft (100 yds)
field food operations shall be how far from sleeping areas and bodies of water
90 feet (30 yds)
handwashing facilities shall be provided at which locations:
field latrines
cleaning and sanitizing areas
food prep areas
customer entrance to the serving line
when may waterless handwashing be authorized
when no other means is available. additional food handling restrictions may be imposed, GLOVES MUST BE WORN
how often does the medical authority test chlorine residaul in the water?
each sanitary inspection ( or at least monthly)
chlorine residual should be tested at which locations
supplied food equipment located farthest from the hose connection
bulk water container
ice machine
food operations manager responsibilities with field water
test bulk drinking water at each delivery or water trailer refill
test chlorine residual at the outlet of the food equipment farthest form hose connection
take corrective actions to re chlorinate if needed
perishable rations UGR-As or A type rations may not be prepared if what cannot be achieved or sustained
prescribed chlorine residual
pipes and hose connections shall meet what listed standards
NSF/ANSI listed standards for potable water
what standards must equipment and utensils procured using a commercial item description meet?
NSF international standards
who shall conduct daily inspections of the food operations areas
the PIC or designated employee
how may frozen foods NOT be thawed or slacked
at ambient temperature or standing water
at what temperature must frozen foods be stored
0 degrees F
TCS foods shall be cooked and heated to which internal temperature
165
tcs foods shall be held at what temperature or above throughout the meal period
135
When using insulated food containers (IFC) what is automatically applied?
Time only as a public health control
how long till all tsc foods shall be consumed when held in IFC?
4 hours
criteria for serving the same sandwiches over two meal periods
may be retained at the end of the current meal period for up to 4 hours and then served at the next schedule meal provided the food are maintained at the required temperatures
milk provided to the consumer may be served in packages not exceeding what capacity
1 pint or 16 fluid ounces
how long shall FF and V be submerged in drinking water and at what temperature for the approve non chemical method of reducing microbial contamination
1 minute at 140 degrees
disinfection is achieved chemically at what concentrations and times for FF and V
50 ppm for 30 min
100 ppm for 15 min
200 ppm for 30 sec (must be followed by water rinse)
or hot, 140 degree water for 1 min
camouflage paint and toxic materials are prohibited if an employee is doing what
preparing food
washing or sanitizing equipmetn
performing Kitchen patrol duties
what are ways to dispose of solid waste that minimizes insect and rodent attraction
bury
incinerate
return to forward supply point
dispose per local requirements
