***2019***P-5010 CH6

Question 1

Food temp, critical ranges?

Answer 1

41F - 140F

Question 2

HACCP

Answer 2

Hazard Analysis Critical Control Point

Question 3

S. Enteritidis is found in?

Answer 3

Eggs

Question 4

Reduced oxygen packaging?

Answer 4

21%

Question 5

Establishes sanitary standards for food procurement?

Answer 5

CHBUMED

Question 6

Who has ultimate responsibility for ensuring food safety?

Answer 6

CO

Question 7

Supervisor/managers receive how many hrs of safety training?

Answer 7

18hrs

Refresher course every 3yrs

Question 8

Food employees receive how many hrs of safety training?

Answer 8

4hrs initial within 30 days

4hrs annually

Question 9

Food safety training cert?

Answer 9

NAVMED 4061.1

rice chat.cross

Question 10

EHO

Answer 10

Environmental Health Officer

Question 11

Prohibited Diseases for food handlers

Answer 11

Salmanella Typhi
Shigella Spp.
Eschericha Coli 0157:H7
Hep A

Question 12

All screening documented on?

Answer 12

SF 600

Question 13

Lather hands how long?

Answer 13

20 sec

Question 14

Disinfect vegitables

Answer 14

15min 100ppm FAC

Question 15

100ppm FAC for 5 gallons of water?

Answer 15

3 Tbs of 5% sodium hypochlorite

Question 16

Send unsat food to DPSC w/samples and?

Answer 16

4 copies of DD form 1222

Question 17

Bulk lots stored how

Answer 17

6” off deck
4” from wall
6” from air ducts

Question 18

Temp control?

Answer 18

+ or - 3 degrees

Question 19

Fridge temp?

Answer 19

32-41

Question 20

Freezer temp?

Answer 20

0 or below

Question 21

Frost no more than what thickness?

Answer 21

1/4”

Question 22

PHF temps logged how often?

Answer 22

Twice daily

Kept at facility for at least 1 year

Question 23

Reheat PHF to 165F w/in what time frame

Answer 23

2hrs for at least 15sec

Question 24

Heavily infested food?

Answer 24

7 or more insects per lb

Question 25

Freeze lightly infested food for how long?

Answer 25

72hrs

Question 26

One ____ justifies condemnation?

Answer 26

Trogoderma in the product

Question 27

Three ____ justifies condemnation?

Answer 27

Tribolium per lb

Question 28

To kill all insects in all phases?

Answer 28

Freeze 0F or less for two weeks

Question 29

Clean ice machines?

Answer 29

Monthly or as required

Question 30

Microwave temp?

Answer 30

165F, stand covered for 2 min

Question 31

Cook eggs?

Answer 31

145F for 15sec

Question 32

Label PHF leftovers?

Answer 32

"Leftover use within 24hrs"

Question 33

Emergency thawing room temp must not exceed?

Answer 33

80F

Question 34

Consume all meet and cheese within what time frame?

Answer 34

7 calendar days

Question 35

Vending machines inspected?

Answer 35

quarterly

Question 36

How many steps to ware washing?

Answer 36

6

Question 37

Ware wash temp

Answer 37

Not less than 171 | 15-25psi

Question 38

Shipboard spaces at what temp must be reported to medical?

Answer 38

100F

Question 39

Potable water standards?

Answer 39

NAVMEDCOMINST 6240.1

Question 40

Navy/USMC food establishments inspected?

Answer 40

quarterly

Question 41

Most common food born intoxication?

Answer 41

Enderotoxins produced by staph

Question 42

Medical event report?

Answer 42

BUMEDINST 6220.12 | jan nose.lamb