PH Functions and Responsibilities

Question 1

disease carried or transmitted to people by food

Answer 1

food borne illness

Question 2

PH’s main responsibility

Answer 2

ensure food is wholesome/safe (food safety) and is prepared/handled properly (facility sanitation)

Question 3

Everyone’s responsibility

Answer 3

reduce Fraud Waste and Abuse aka protect the financial interest of the government

Question 4

primary guidance for prevention of foodborne illness

Answer 4

DAFI 48-116, Food Safety Program

Question 5

5 main areas of the flow of food (from farm to fork)

Answer 5

procurement
transportation
storage
preparing
serving

Question 6

where the food is purchased and how it originated

Answer 6

procurement

Question 7

BEFORE slaughter animals are inspected to identify possible illness

Answer 7

ante mortem (class 1)

Question 8

AFTER slaughter animals organs are inspected to identify possible illness

Answer 8

post mortem (class 2)

Question 9

known as “at origin” and refers to the slaughter house

Answer 9

processing plant (class 3)

Question 10

how the food is traveling from the place it originated to the military installation

Answer 10

transportation

Question 11

how the food is stored

Answer 11

storage

Question 12

getting a meal ready for eating by proper assembly, cooking , etc

Answer 12

preparing

Question 13

end of the flow of food known as “fork”

Answer 13

serve

Question 14

governed by the Tri-service Food Code

Answer 14

food facility sanitation

Question 15

inform DoD agencies of potential hazards in food, nonprescription drugs, and health and beauty aids

Answer 15

Hazardous Food Recalls/ALFOODACT program

Question 16

responsible for FBI Outbreak Investigations

Answer 16

PH

Question 17

responsible for supervisor food handler training (annually)

Answer 17

PH

Question 18

responsible for training employees on safe food handling techniques

Answer 18

food facility manager

Question 19

how to ensure food handler training is current?

Answer 19

check training rosters

Question 20

who conducts annual Food Vulnerability Assessment (FVA)?

Answer 20

PH office

Question 21

Must be led by PHO or NCOIC (7 or 9-lvl)
Review previous FVA’s, local threat brief, and base contracts

Answer 21

Step 1 FVA

Question 22

develop a list of food assets
contact facility managers

Answer 22

Step 2 FVA

Question 23

conduct on-site assessment of facility

Answer 23

Step 3 FVA

Question 24

identify hazards

Answer 24

Step 4 FVA

Question 25

assess the hazard

Answer 25

Step 5 FVA

Question 26

determine the assign risk level

Answer 26

Step 6 FVA

Question 27

a situation that if left unchanged may result in the loss of life or damage to mission-essential resources

Answer 27

vulnerability

Question 28

a situation that is exploitable and that can indirectly lead to loss of life or damage to mission-essential resources

Answer 28

concern

Question 29

a practice that will not lead to loss of life or damage to mission-essential resources but is being identified to suggest consideration of modifying or continuing

Answer 29

neutral

Question 30

a practice that contributes to a successful program

Answer 30

positive

Question 31

provide recommendations for controls

Answer 31

Step 7 FVA

Question 32

generate written report (CONFIDENTIAL)

Answer 32

Step 8 FVA

Question 33

supervise and evaluate

Answer 33

Step 9 FVA

Question 34

used to identify trends in facilities and is accomplished annually

Answer 34

trend analysis