PREVMED TEST 2 31.8

Question 1

What are some approved water system sources?

Answer 1

Public water, non-public constructed, maintained, and operated

Question 2

What guidance states water uses and testing for field/deployed food service operations?

Answer 2

TB MED 577
NAVMED P-5010-10
AFMAN 48-138_IP

Question 3

Who ensures chlorine residual for bulk supplied in potable water is tested daily?

Answer 3

Foodservice managers

Question 4

What plumbing requirements are necessary for handwashing sink?

Answer 4

Equipped with temperature 100F-120F and self-closing/slow closing/ metering faucet

Question 5

What diameter must the air gap backflow prevention between water supply inlet and flood level rim be?

Answer 5

twice the diameter of water supply inlet and no less than 1in (25mm)

Question 6

What are the requirements of receptacles, trash cans, and recyclables?

Answer 6

durable, cleanable, insect/rodent resistant, leakproof, nonabsorbent

Question 7

In what areas do you require shield, coat, or shatter-resistant bulbs?

Answer 7

exposed food, clean equipment and utensils

*not in storing food areas where unopened packaged food is

Question 8

To maintain cleanability, how shall mats and duckboards be designed and what must they meet in food service areas?

Answer 8

designed to be removable/easily cleanable and meet NSF International Standard and kept clean

Question 9

How should heating/vents systems be designed?

Answer 9

installed and designed to not cause contamination of food, food-contact surfaces equipment/utensils

Question 10

What is required at each handwashing station?

Answer 10

hand cleaning liquid/soap, individual disposable towels, heated-air hand dryer signage, and receptacle

Question 11

What should bar soaps and heat-air hand dryer have at handwashing stations?

Answer 11

bar soap in self-draining soap dish

heated-air hand dryer with air-knife system

Question 12

What lighting intensity must a walk-in refer units and dry food storage areas have?

Answer 12

at least 108 lux (10 foot candles) @ 30in above floor

Question 13

What type of lighting intensity is required for consumer self-service, salad bars, reach-in refers, handwashing, and ware washing?

Answer 13

at least 215 lux (20 foot candles)

@30in above floor for handwashing/ware washing

Question 14

If a food employee is working with PHF(TCS) or utensils such as knives, slicers, grinders and safety is a factor what is the intensity lighting requirement?

Answer 14

540 lux ( 50 foot candles)

Question 15

In food preparation areas what is required for lighting above?

Answer 15

shielded, coated, or shatterproof

Question 16

What is the preferred method for storing mops?

Answer 16

head down, angled rack allowing to hang freely w/o draining on to handle

Question 17

What is necessary to prevent the presence of insects, rodents, and other pests?

Answer 17

Routine inspect food shipments/premises
use pest trapping devices + eliminate harborage/entry
employ proper FIFO or manufacture “use by” date

Question 18

What are 3 things that are part of the IPM?

Answer 18

Integrated Pest Mgt:

1. Deny pests access to
2. Deny food, water, and shelter
3. Use licensed PCO

Question 19

When using a licensed PCO to eliminate pests what is required?

Answer 19

PCO is certified/licensed
Determine if they use IPM
keep records time/date of treatments

Question 20

What are some things to consider when using pesticides to eliminate pests?

Answer 20

only certified/licensed PCO should apply
cover equipment/immovable surfaces
remove food/movable surfaces 
wait until facility is closed 
wash, rinse, and sanitize surfaces

Question 21

What types of pests are problem to food establishment?

Answer 21

Cockroaches, flies, moth/beetles, rodents

Question 22

What type of pest carry many microorganisms, live/breed in dark, moist hard to clean areas, strong oily odor, droppings appear like pepper?

Answer 22

Cockroaches

*most common is German

Question 23

What type of pest spread disease, carriers of E. coli, salmonella//shigella, bacteria sticks to its body/leg hairs, and contaminate food?

Answer 23

Flies

Question 24

What type of pest are the smallest of 3 flies, attracted by decaying fruit, and spread plant diseases?

Answer 24

Fruit flies

Question 25

What type of pest are larger than house flies and are shiny blue, green, or bronze color, attracted to food establishment odors?

Answer 25

blow flies

Question 26

What type of pest feed on corn, rice, wheat, flour, beans, sugar, meal, cereals, and problematic with food rather than disease?

Answer 26

Moth/beetles

Question 27

What types of moths/beetles most common problematic in food establishments?

Answer 27

saw-toothed grain beetle
rice weevil
Indian meal moth

Question 28

What type of pests come out at night and show signs of infestation with gnawing, nesting, holes, droppings, or rub marks?

Answer 28

Rodents

Question 29

What should working containers used for storing poisonous/toxic materials for bulk supplies have clearly identified on them?

Answer 29

Common name

Question 30

What is required for containers holding poisonous/toxic material/chemical?

Answer 30

keep locked, original container, dispose IAW local regulations, don’t reuse for food

Question 31

What is required when using rodent bait stations and tracking powders?

Answer 31

contain rodent bait in covered, tamper-resistant

only nontoxic tracking powder talcum/flour may be used

Question 32

What is SDS/MSDS used for and where is it located?

Answer 32

as a method of communicating risks involved with chemical use and located on premises and accessible to employees

Question 33

What else besides SDS needs to be accessible to all employees?

Answer 33

first aid kit