Unit 4 Flashcards
Cold holding temp
41 below
Hot holding temp
135 F above
Where food employees have a critical responsibility to report to the ___ and to the base medical facility or their health care provider information about their health and food activates as they relate to foodborne diseases or illnesses
PIC
What organization establishes the criteria for medical examination frequency and type of examination to be performed?
AMC
Initial food training
minimum of four hours is given by the individual facility supervisor
Superviosry training is given annually by PH to all food facility supervisors
How to wash their hands?
they should vigorouly rub together the surfaces if their lathered hands and arms for at least 20 seconds and then throughky rinse with clean water
When cooling food it needs to reach 41 within ___ hours. Ideally potentially hazradous food should be cooled from 135 to 70 within __ hours.
4/2
Ways to thaw
Microwaves -> oven
last resort, completely submerging foods under running water is the least preferred method.
___ inches above the floor
Regardless how perishable at least SIX inches above the floor on pallets or similar devices.
THe role of a cleaning agent
To lift soil from the surface being cleaned and keep it suspended so its not redeposited on the surface.
Different types of cleaning agents
- Alkaline - Detergents
- Acid - rust
- Abrasive cleaner- When both of things aren’t working
Sanitized mean
the microbial contamination of an object or subface has been reduced to a safe, consumable level.
Heat sanitization is rinsing or immersing
An object in water at 171 F or abobe for a minimum of 30 seconds
Chemical sanitizing
- Immersing an object in a chlorine solutions for a minimum of 10 seconds,
- immersing the object in an iodine solution for a minimum of 30 seconds
What is the major problem with inadequately cooked poultry?
Salmonella
This collect the grease from kitchen waste
Grease trap
The design of the outside back dock areas is important. Why?
This is the first line of defense against insects and rodents
When if ever may normal metal utensils be used for preparing foos and erving them to patrons of a mobile food facility
When they can be washed and sanitized properly
When you conducting inspection there should be a “recovery time” after the machine is stocked for it to return to its required temp. How long does it take to cool chilled food ?
30 mins
Which Flight evaluates the sanitary conditions of vending machines
PH
Vending machines inspection frequencues are determined by the ??
AMC
Why a hospital kitchen is different from the traditional food facility?
A patient’s resistance to infection may be compromised increasing the chances of a foodborne disease outbreak when food is mishandled.
Which food Af does not allow to stored aboard aircraft
Hot foods
Which is the shelf life for frozen meals when they are to be used in flight
Six months
Which flight is responsible for the water sampling
Bio
After an establishment gains approval to sell its products to a base, it must continue to be inspected at a frequency established by the AMC, what are theses inspections called?
Routine
Ph Goal
Monitoring sanitation and communicable disease trends on you base.
The primary goal for PH program
To establish and maintain conditions necessary for the prreventaio of disease.
Why is the garbage and refuse handling important?
To discourage the attraction of insects and rodents
When is the best time to spray for insects in a child development center?
Immedistely after it closes for the day. therefore it allows for dissipation of the chemicals
Which AFI gives specific guidance on the cleaning and sanitizing procedures in public facilities?
AFI 48-117 Public facility sanitation
If the rodents are attracted to the outside of the building, whats only matter before they will go inside?
TIME
What are some personal facilities ?
Barber shop, CDC, day care, laundry, ETC
What should be the focus of your inspection at the beauty and barber shops?
Personal hygiene and sanitation practices
Who decides the type and frequency of physical examination for the baebers on base?
AMC
What should babers use to stope the flow of blood?
Sterile individual applications with an apporapriate powder or liquid
After useage of the equipments
Must be clean throughly and disinfected after each patro used.
To avoid the transfer of bloodborne disease
Silent Carrier
Child actually is infected with the disease but does not exhibit any symptoms
Why does the CDC provide the perfect environment for spreading disease?
By clustering children in a confined area and exposed to more diesease in a CDC
They are more exposed
Why are the diapered children and nondiapered children separated at the CDC?
Diapers is very questionable - under 2 years old maybe silent carrier for Hep A shed in the feces.
Which AFI provides guidance on the admission of children with illnesses to a CDC?
AFi 34-248
What happens if the child becomes ill?
Isolated the child tl the parent or guardian arrives
What should be your focus on evaluation in support of the family day care program?
level of general sanitation in the home and the prospective caregiver’s personal hygiene and ability to recognize situations when children should not be admitted
What is my first concern during the an evluation of family services?
Procedures for cleaning and disinfecting resuable linens, bedding and eating utensils and how thses items are stored
When would you conduct an evaluation of private living quarter?
When requested by base commander or a representative or the occupant
Who accompanies PH during an evaluation of contract quarters
Representatives from billeting safety, ph, fire department
DeCA
Defense Commissary Agency Directives
Which Directive covers the prohibition of tobacco use and the requirements for a self insoection program?
40-3 Directive, meat ddepartment operations
What dooes EOP 25 contains?
Responsibilities of the PH office to provide medical evaluation services to AAFES.
AFI 48-116
Food Safety Program
Why we have to review regulations and other instructions that pertain to the facility?
Being familiar with the requirements will better enable you to relate them to management and workers.
Seleting the time is important
Schedule different time from last evaluation
DD Form 2973
Document is for a food facility evaluation.
1. Officially notifies the facility management of discrepancies and provides recommendations to correct them
2. Provides management with information to educate their employees
3. Provides a f/u tool to prevent repeat discrepancies
COS
Correct on site
Compliant Inspection
have to complete it within 24 hrs
f/u inspections
Announced, formal sanitary inspections that are limited in focus depending on the circumstances triggering the inspections
Trend Analysis
The tracking of date in one specific area froe a period of time and then analyzing the date.
Ph use that to identify sanitary tends in food and public facilities. The analyses can be used to determine the effectiveness of management practices.
Can be use to determine the effectiveness of management practices.
