Sanitary requirements for food service in field operations

Question 1

Personnel operating in a deployment setting a tactical training environment or operations afloat are categorized as what and most follow which guidance standards ?

Answer 1

HIGHLY SESCEPTIBLE POPULATION that shall meet the standar specified under NAVMED P-5010 chapter 1

Question 2

what is the guidance for preventive medicine for ground forces ?

Answer 2

NAVMED P-5010-9

Question 3

Which are the minimum operational requirements for field operations ?

Answer 3

field hand washing facilities provided 
sanitation, dishwashing center 
safe and adequate water
collect store and dispose solid and liquid waste 
protect food 
mechanical refrigeration or ice chest 
use designated areas
transport food to remote areas in exclusive vehicles

Question 4

The senior surgeon will develop the what and is also called ?

Answer 4

develop policy and is also called Command surgeon

Question 5

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

Answer 5

at least 300 (100 yards) uphill and upwind

Question 6

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

Answer 6

90 feet (30 yards)

Question 7

Who should conduct chlorine residual monitoring and how often and in what locations?

Answer 7

Medical at least monthly
supplied food equipment located farthest from the hose connections to the bulk water supply
bulk water container
ice machine

Question 8

chlorine residual of bulk water supplying food operations shall be monitored how often ?

Answer 8

daily and multiple testing in hot climates

Question 9

water trailers and bulk potable water storage containers shall be inspected when?

Answer 9

before, during and after use

Question 10

On field deployment operations frozen and refrigerated food should be store at temp?

Answer 10

store at 0 degrees F

41 degrees F refrigerated

Question 11

PHF food requiring cooking or intended to be eaten hot shall be cooked or heated to what internal temp and maintain at what temp through the meal period in field operations ?

Answer 11

internal temp of 165 degrees F

135 degrees during meal period

Question 12

insulated food containers use for holding or transport of PHF food should be what prior to use or filling with TCS foods ?

Answer 12

cleaned and sanitized prior to used
pre chilled or preheated before filling with PHF
and labeled

Question 13

In operational setting what are the temperatures hot and cold foods should be at what temp when initially placed in IFC and only for how long ?

Answer 13

above 135 F or below 41 F for consumption before 4 hours

Question 14

The approved non-chemical method for reducing microbial contamination requires submerging raw fruits and vegetables in what substance, at what temp and for how long ?

Answer 14

drinking water
140 degrees F
for 1 minute

Question 15

To achieved chemically disinfection of raw fruits and vegetables obtained in not inspected areas can be conducted by mixing?

Answer 15

1 ounce of household liquid bleach (5%) in the gallons of water