NAVMED P-5010 CH.1 Flashcards Preview

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Flashcards in NAVMED P-5010 CH.1 Deck (13):
0

Food service employees are required to receive initial food safety training within how many days of reporting?

30

1

How often should temps be taken for refrigerators that store advance prepared potentially hazardous food?

Twice daily, log books kept for 1 year

2

How often do you re-certify?

3yrs

3

How many hours of training for person in charge?

18hrs

4

How many hours for temporary food employees?

2hrs

5

How many hours for full-time food employees?

4hrs

6

Temporary food employees work for how many days?

less than 90

7

Dairy can be received at what temp? and be cooled at what temp?

45F - 41F

8

Dry storage food must be kept off the ground at least ___inches and 4 inches from the wall?

6 - 4

9

Hot holding food kept at what temp?

135-140

10

Fish cooked at what temp?

155

11

Whole meat or ground beef cooked at what temp?

155

12

Poultry cooked at what temp?

165