NAVMED P-5010: CH 1 Food Safety Flashcards
(32 cards)
All food service personnel must receive a minimum of how many hours of initial food safety training?
-4
All temporary food service personnel assigned for 300 days or less must receive a minimum of how many hours of food sanitation training and orientation?
-2
How much initial training is required of food service personnel on food service sanitation principles?
-4
How much refresher training is required for food service personnel on food servicesanitation principles?
-4
All food service personnel shall complete a physical examination if they have been away fro mtheir duties for?
-30 days
All food service personnel shall be examined and determined to be free from communicable disease before initial assignment in food service. Subsequent physicla exams shall be conducted?
-Annually
A food service worker can not work if he has what on his hands?
-Open wounds
Food service personnel, who have had bacterial food borne infections (ie: salmonellas). should NOT resume duties until they have had?
-3 consecutive negative stool cultures
All food service sanitation training shall be conducted by?
-Preventive Medicine Techs
Who is qualified to conduct food service training when an EHO or PMT isn’t available?
-Civilian Food Service Supervisor
IDCs and other certified personnel must re-qual as food sanitation instructors how often?
-5 years
Who is held accountable for food borne illness resulting from improper food preparation, serving and storing?
-Food Service Officer
Who is responsible to ensure that food service personnel receive these required training?
-Supply Officer
If deatalied by the CO, who samples meals served in the enlisted dining facility?
-OOD
Who is responsible for ensuring that all food served in the command’s enlisted dining facility is fit for human consumption?
-Medical Officer
The PMT will inspect all food establishments how oftern, unless specifically exempted by the installation regulatory authority?
-Monthly
All food service facilities will be inspected at least?
-Monthly
How often should ice machines be inspected for cockroach inspections?
-Weekly
How often should bacteriological testing be conducted on ice machines?
-Weekly
What is the name of the food safety system developed to prevent the occurrence of potential food safety and sanitation poblems?
-Hazard Analysis & Critical Control Points (HACCP)
The goal of the HACCP is to?
-Prevent food borne illness by identifying and controlling hazards
Commissaries will normally be inspected by whom?
-U. S. Army veterinary personnel
Who is responsible for procuring, receiving, inspecting and storing food items?
-Supply Officer
What official must inspect all meat, meat products, poultry, and poultry products intended for interstate shipment?
-USDA
