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V.3 > Unit 4 Conducting Evaluations > Flashcards

Unit 4 Conducting Evaluations Flashcards

1
Q

Who is responsible for ensuring the food facility operations comply with the foodborne
disease outbreak preventive measures listed in the Tri-Service Food Code?

A

Person in charge

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2
Q

Any person who works with unpackaged food, food equipment or utensils, or food
contact surfaces in any way

A

food employee

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3
Q

Adding raw ingredients to foods already cooked is an example of which contributing factor
to foodborne disease outbreaks?

A

Cross contamination of foods

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4
Q

What is the required temperatures and times for eggs, fish, and red meat?

A

145 F (ALL PARTS)
15 seconds

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5
Q

What is the required temperatures and times for beef roasts and corned beef?

A

145 F (INTERNALLY)
3 minutes

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6
Q

What is the required temperatures and times for pork, ratite, comminuted fish and meats (like hamburger), injected meats, and
immediate service eggs?

A

155 F (INTERNALLY)
15 seconds

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7
Q

What is the required temperatures and times for any poultry, stuffed foods, or reheated
leftovers?

A

165 F (INTERNALLY)
15 seconds

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8
Q

What is the required temperatures and times for animal origin food cooked in a microwave?

A

165 F (ALL PARTS)
Stand covered for 2 minutes

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9
Q

The internal temperature of cold food needs to be at or below what °F to prevent the growth of
most pathogenic microorganisms?

A

41

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10
Q

Potentially hazardous hot food needs to be kept at what °F or higher to prevent the growth of
pathogenic microorganisms?

A

135

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11
Q

Who is the first line of defense in preventing foodborne disease outbreaks?

A

food employees

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12
Q

This person not only manages facility operations but is
also the critical link between PH and the food employees

A

person-in-charge (PIC)

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13
Q

What organization establishes the criteria for the type and frequency of medical examinations that are required for food service employees?

A

Aerospace Medicine Council

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14
Q

Which statement best describes hand-washing procedures that food employees should
follow to prevent the spread of disease?

A

Vigorously rub hands and arms with soap and water for 20 seconds

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15
Q

What is the dangerous temperature zone?

A

41°F to 135°F

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16
Q

Which method of thawing potentially hazardous food prior to cooking is the least preferred?

A

In a rapid thaw cabinet.

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17
Q

At least how many inches above the floor should foods be stored to provide for easier
cleaning?

A

6

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18
Q

At least how many inches from the ceiling should food be stored?

A

18

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19
Q

At least how many inches from the wall should food be stored?

A

4

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20
Q

The purpose of a cleaning agent is to

A

lift soil from the surface being cleaned and keep it suspended

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21
Q

A cleaning agent needs to fit the needs of the facility and be stable, noncorrosive, and

A

nontoxic

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22
Q

There are three main types of cleaning agents: alkaline, acid, and

A

abrasive

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23
Q

Which cleaning agent is effective for removing
soil from floors, walls, most equipment, dishes, and utensils?

A

Alkaline

24
Q

Which cleaning agent is used to remove lime deposits in warewashers, rust stains on equipment, and other soils?

A

Acid

25
Q

Which cleaning agent is used when soil is attached so firmly to a surface that alkaline or acid cleaners will not work?

A

Abrasive cleaners

26
Q

Which defines the term sanitized?

A

Reduction of the microbial contamination of an object or surface

27
Q

Define the term “clean”

A

absence of unwanted soil

28
Q

Define the term “sterile”

A

absence of all microbial contamination

29
Q

Why is the design of the outside back dock area important in a facility where food is being
prepared?

A

First line of defense against insects and rodents

30
Q

When, if ever, may normal metal utensils be used for preparing foods and serving them to
patrons of a mobile food facility?

A

When they can be washed and sanitized properly

31
Q

Which statement meets the requirements for dairy products in an approved vending
machine?

A

Coded, and removed by the manufacturer’s expiration date

32
Q

Which organization evaluates the sanitary conditions of vending machines?

A

Public health flight

33
Q

Vending machines inspection frequencies are determined by

A

AMC

34
Q

Which form is used to evaluate vending machines?

A

DD Form 2973, Food Inspection Report

35
Q

Which is the primary reason why hospital kitchens differ from other food facilities?

A

Hospital patients are more susceptible to a foodborne disease outbreak

36
Q

Which is the shelf life for frozen meals when they are to be used in-flight?

A

Six months

37
Q

Who is responsible for sampling the water aboard commercial aircraft that are under
contract with the Air Force?

A

Bioenvironmental engineering section

38
Q

After an establishment gains approval to sell its product to a base, it must continue to be
inspected at a frequency established by the Aerospace Medicine Council. What are these
inspections called?

A

Routine

39
Q

When is the most appropriate time to have a child development facility sprayed with
insecticides or pesticides to control insects and rodents?

A

Immediately after closing for the day

40
Q

Who’s primary goal is to promote and preserve the health and wellbeing of the AF community, including military and civilian personnel, and their dependents?

A

PH journeyman

41
Q

The primary purpose of public health programs

A

establish and maintain conditions
necessary for the prevention of disease

42
Q

At a minimum, how often should base public facilities be evaluated?

A

Annually

43
Q

Primary reference for sanitation in food facilities

A

Tri-Service Food Code

44
Q

Which Defense Commissary Agency (DeCA) directive covers the prohibition of tobacco
use by employees and the requirements for a self-inspection program?

A

40–3, Meat Department Operations

45
Q

This instruction is another primary reference (along with the Tri-Service Food Code) for sanitation in
food facilities. It contains information on ensuring that foods are obtained from an approved source
and the procedures to conduct a kitchen inspection

A

AFI 48–116, Food Safety Program

46
Q

This instruction outlines the sanitation requirements for barber and beauty shops, bathing facilities,
laundry facilities, sleeping areas, outdoor recreation areas, and other public facilities

A

AFI 48–117, Public Facility Sanitation

47
Q

This instruction specifies in detail the requirements for the operation of a child development center
and the family day care homes program

A

AFI 34–248, Child Development Centers

48
Q

Changing the behavior of food facility workers begins with

A

management

49
Q

Which sanitary inspection is announced, is formal, and limited in focus?

A

Follow-up

50
Q

Which form is used to document a food facility evaluation?

A

DD Form 2973

51
Q

Which sanitary inspection is unannounced, is formal, and conducted as part of regular, ongoing public health
surveillance activities

A

Routine

52
Q

Which sanitary inspection is initiated in response to a customer complaint involving a food establishment and/or food related
public health issue?

A

Compliant

53
Q

When should a complaint inspection be conducted?

A

within 24 hours of the reported issue

54
Q

Which sanitary inspection is conducted on new or modified food establishments?

A

preoperational

55
Q

Which sanitary inspection is informal, performed to assist management in preventing FBIs, protecting
the public’s health, and maintaining the establishment in a sanitary condition. Also, the inspection is used to identify potential problems

A

Walk-through

56
Q

The tracking of data in one specific area for a period of time and then analyzing the
data

A

trend analysis

V.3 (4 decks)

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