P5010 Chpt 1 2 7 8 9

Question 1

What is in chapter 1?

Answer 1

Food safety

Question 2

What is in chapter 2?

Answer 2

Sanitation of living spaces

Question 3

What is in chapter 7?

Answer 3

Wastewater treatment and disposal, ashore and afloat

Question 4

What is in chapter 8?

Answer 4

Medical entomology and pest control

Question 5

What is in chapter 9?

Answer 5

Preventative medicine for ground forces

Question 6

Who establishes sanitary standards for food, procurement, inspection, storage, preparation, serving and disposal?

Answer 6

Chief, BUMED

Question 7

Who administers the Navy Food Service Program?

Answer 7

Commander, NAVSUPSYSCOM

Question 8

Who administers the substinence Program for the Navy?

Answer 8

Deputy Commander for Support Services

Question 9

Who is responsible for perparation of food service equipment specifications?

Answer 9

Commander, NAVSUPSYSCOM

Question 10

Who administers the Food Service Program for USMC?

Answer 10

CMC

Question 11

Who has ultimate responsibility of food served in their jurisdiction?

Answer 11

CO

Question 12

Who is responsible for procurement, receipt, inspection and storage of food services?

Answer 12

Supp-O

Question 13

Who is in charge of food preparation, serving and storage?

Answer 13

FSO

Question 14

How many hours of a course is required for supervisors/managers?

Answer 14

18hrs
Refreshed every 3yrs
Certified to teach 4hr course

Question 15

How many hour course do food service employees receive for food serving safety?

Answer 15

4hrs within 30 days of employment

An addition 4hrs is required annually

Question 16

Food service employees staying for less than 30 days need to receive how much training?

Answer 16

2hrs

Question 17

How many hours of training do bartenders need?

Answer 17

1 hour

Question 18

How often do IDCs need sanitation/safety instructor requal?

Answer 18

3yrs

Question 19

Authority to teach supervisor/manager food service training under direction of what command?

Answer 19

NAVENPVNTMEDU

Question 20

How long after heating must food be consumed?

Answer 20

4hrs

Question 21

What form are mess physical findings recorded?

Answer 21

SF600

Question 22

Exclude persons from food service if they have traveled OCONUS within past how many days?

Answer 22

50 days

Question 23

How long are hands/arms lathered for during cleaning?

Answer 23

20 seconds

Question 24

Substinence prime vendors will deliver to dining facilities within how many hours of ordering?

Answer 24

48hrs

Question 25

Minimum pasteurization % for milk?

Answer 25

90%

Question 26

Milk temp upon delivery must not exceed?

Answer 26

45*

Question 27

Egg temps must not reach ? upon delivery/strorage?

Answer 27

Deliver @ 45 | Store @ 41

Question 28

What temp are cheeses held at? | How much is discarded if molded?

Answer 28

41* | 1/2" is discarded

Question 29

What are the 3 types of compliance evaluations?

Answer 29

Cursory Routine Special Compliance

Question 30

What is the vegetable/water soak time per ppm?

Answer 30

30min @ 50ppm | 15min @ 100ppm

Question 31

How far from walls must bulk storage be kept?

Answer 31

6" from floor | 4" from wall

Question 32

What type of storage bases are not authorized for food storage?

Answer 32

Wood pallets

Question 33

Food service thermometers must be accurate within how many degrees?

Answer 33

+/- 3

Question 34

What type of thermometer is prohibited in food storage?

Answer 34

Mercury

Question 35

Proper fridge/freezer temp range?

Answer 35

Fridge- 32-41 | Freezer- 0 and below

Question 36

What is the max amount of frost accumulation allowed?

Answer 36

1/4"

Question 37

How often are food storage temps verified?

Answer 37

2 x day | Prolonged deviations +4hrs reported to FSO

Question 38

How long are reefer logs maintained?

Answer 38

1 year

Question 39

Food requiring refrigeration after prep will be cooled to ? within how long?

Answer 39

Cooled to 41 w/in 4hrs

Question 40

Ice cream temps

Answer 40

6-10*

Question 41

How long is wet storage authorized?

Answer 41

24-36hrs | Applies to vegetables and lobsters

Question 42

What are the only items allowed to be stored directly on fridge shelves?

Answer 42

Unpeeled hard skinned fruit/veggies

Question 43

How much space is left between tops of food storage and air ducts?

Answer 43

6"

Question 44

What is the max amount of eggs that can be cooked at once in bulk?

Answer 44

3 quarts

Question 45

How quickly must salad and materials be used?

Answer 45

Within 72hrs of opening

Question 46

Meats and cheese storage temps?

Answer 46

41*

Question 47

How far above the deck is equipment raised?

Answer 47

6" 8" on ships 4" if no part under equip is more than 6" from cleaning access

Question 48

Dishwasher machine temp?

Answer 48

171*

Question 49

How often is silver ware washer cleaned?

Answer 49

24hrs

Question 50

Manual washing temp?

Answer 50

110*

Question 51

How long are steam safety relief valve chains?

Answer 51

18"

Question 52

How often are sponges cleaned?

Answer 52

After each meal

Question 53

Temps above ? require notification of MDR?

Answer 53

100*