Sanitary Requirements for Food Service in Field Operations

Question 1

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?

Answer 1

the CODEX Alimentarius

Question 2

Minimum operational requirements for field galley operations

Answer 2

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

Question 3

military and civilian foodservice employees shall be medicallly screened and cleared through whose policy

Answer 3

Senior Surgeon AKA command surgeon

Question 4

who will verify medical clearance of DOD civilians, US contracted personnel, host nation/third nation serving as food employees

Answer 4

regulatory authority

Question 5

field food operations shall be how far from latrines, waste storage, and disposal areas

Answer 5

300 ft (100 yds)

Question 6

field food operations shall be how far from sleeping areas and bodies of water

Answer 6

90 feet (30 yds)

Question 7

handwashing facilities shall be provided at which locations:

Answer 7

field latrines
cleaning and sanitizing areas
food prep areas
customer entrance to the serving line

Question 8

when may waterless handwashing be authorized

Answer 8

when no other means is available. additional food handling restrictions may be imposed, GLOVES MUST BE WORN

Question 9

how often does the medical authority test chlorine residaul in the water?

Answer 9

each sanitary inspection ( or at least monthly)

Question 10

chlorine residual should be tested at which locations

Answer 10

supplied food equipment located farthest from the hose connection
bulk water container
ice machine

Question 11

food operations manager responsibilities with field water

Answer 11

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

Question 12

perishable rations UGR-As or A type rations may not be prepared if what cannot be achieved or sustained

Answer 12

prescribed chlorine residual

Question 13

pipes and hose connections shall meet what listed standards

Answer 13

NSF/ANSI listed standards for potable water

Question 14

what standards must equipment and utensils procured using a commercial item description meet?

Answer 14

NSF international standards

Question 15

who shall conduct daily inspections of the food operations areas

Answer 15

the PIC or designated employee

Question 16

how may frozen foods NOT be thawed or slacked

Answer 16

at ambient temperature or standing water

Question 17

at what temperature must frozen foods be stored

Answer 17

0 degrees F

Question 18

TCS foods shall be cooked and heated to which internal temperature

Answer 18

165

Question 19

tcs foods shall be held at what temperature or above throughout the meal period

Answer 19

135

Question 20

When using insulated food containers (IFC) what is automatically applied?

Answer 20

Time only as a public health control

Question 21

how long till all tsc foods shall be consumed when held in IFC?

Answer 21

4 hours

Question 22

criteria for serving the same sandwiches over two meal periods

Answer 22

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

Question 23

milk provided to the consumer may be served in packages not exceeding what capacity

Answer 23

1 pint or 16 fluid ounces

Question 24

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

Answer 24

1 minute at 140 degrees

Question 25

disinfection is achieved chemically at what concentrations and times for FF and V

Answer 25

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

Question 26

camouflage paint and toxic materials are prohibited if an employee is doing what

Answer 26

preparing food
washing or sanitizing equipmetn
performing Kitchen patrol duties

Question 27

what are ways to dispose of solid waste that minimizes insect and rodent attraction

Answer 27

bury
incinerate
return to forward supply point
dispose per local requirements